Kalamay Lansong

Kalamay Lansong

A simple and easy to make sweet sticky rice cake dessert. Made of glutinous rice cake flour and sugar, steamed and serve with coconut curd toppings.

Ingredients:

• 5 Cups glutinous rice flour
• 1 1/2 Cups sugar
• 2 1/2 Cups coconut milk
• 2 Cans coconut milk for curds

Directions:

Sticky Rice Cake

• Mix glutinous rice flour and sugar together until well blended.
• Pour coconut milk and stir thoroughly until smooth.
• Pass banana leaves on fire and brush with coconut oil.
• Line the prepared pan with banana leaves.
• Pour the flour mixture and steam for 25 minutes in medium heat.

Coconut Curd

• Bring coconut milk to a boil in a sauce pan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Drain curds from the oil and set aside.

Serving

• Transfer the sticky rice cake in a large serving plate.
• Top with coconut curd and serve with hot or cold beverages.

Cooking Tips:

1. For better and smooth cake result, cover the baking pan with cheese cloth.
2. Cooking without banana leaves, brush the pan with coconut oil.

Watch Video:

Binalay

BINALAY

Isabela's sticky rice cake, made of glutinous rice and water dough. Wrapped in banana leaves, steamed and served with sweet coconut curd sauce.

Ingredients:

• 4 Cups Glutinous rice flour
• 1/2 Cup water
• 4 Cups coconut milk
• 1 Cup water
• 1 1/2 Cups brown sugar
• Banana leaves

Directions:

Wrapped Sticky Rice

• Put the glutinous rice flour in a bowl, add water and mix well
• Knead the flour mixture to make a smooth dough.
• Mold mixture into prepared size balls using your hands.
• Pass banana over the flame and wipe, brush with coconut oil from the latik.
• Place one piece of dough over the prepared banana leaves and flatten into a patty.
• Roll the banana leaves to secure the rice mixture and fold the sides.
• Arrange the wrapped mixture, folds facing down into the large steamer.
• Steam over medium heat for about 20 minutes.

Coconut Curd Sauce

• Bring coconut milk to a boil in a saucepan and simmer gently over low heat.
• When oil starts to separate and solids begin to form.
• Regularly stir and scrape sides and bottom of pan to prevent from burning.
• Continue to cook and stir until curds turn golden brown.
• Combine water and brown sugar in a sauce pan.
• Stir until sugar are properly dissolve, boil until caramelized
• Add coconut curd (latik), remove from heat and set aside.

Serving

• Unwrapped a piece of cooked sticky rice on a serving plate.
• Pour coconut curd sauce on top of it and serve.

Cooking Tips:

• Using glutinous rice; soak in water overnight, drain water and grind (blender) finely.
• Substitute for banana leaves; prepare the sticky rice by cooking over boiling water (Palitaw).

Watch Video:

Suman Maruecos

SUMAN MARUECOS

Made from glutinous rice and rice flour, cooked in coconut milk and brown sugar.

Filled with coconut curd and wrapped in banana leaves.

Ingredients:

• 2 Cups glutinous rice flour
• 1 Cup rice flour
• 1 Can coconut milk
• 1 Cup sugar
• Banana leaves

Directions:

Coconut Curd

• Pour coconut milk in a deep pan, bring to a boil and simmer over low heat.
• When curds starts to form, scrape sides and bottom of the pan, to prevent from burning.
• Cook and stir until curds turn golden brown.
• Drain curds from the oil and set aside.

Flour Mixture

• Pour coconut milk and sugar in a deep pan, stir until sugar are completely dissolved.
• Add the glutinous and rice flour. stirring constantly until completely dissolve.
• Cook over medium fire, keep stirring until it thickens and smooth.
• Turn the heat off and set aside to cool.
• Brush banana leaves with coconut oil.
• Scoop 2 spoonful of mixture and lay it flat on the center of the leaves.
• Top with coconut curd, fold the cooked flour mixture to hide the fillings.
• Roll the banana leaf to wrap the mixture, and fold both ends to seal.
• Arrange the wrapped suman on the steamer, cover and steam for 30 minutes.

Watch Video :