Kalamay Hati Recipe with Latik
A soft and sticky Filipino rice cake made with glutinous rice flour, coconut milk, and sugar, then topped with latik.
Servings 16
Calories 323kcal
Cost $8-$10
Equipment
- Wide pan or nonstick pan
- Strainer (for latik)
- 8x8-inch dish
Ingredients
- 2 cups glutinous rice flour
- 2 cans coconut milk (about 3½ cups)
- 1½ cups sugar I used half brown & half muscovado sugar
- A pinch of salt
- 1 can coconut cream (about 1¾ cups)
Instructions
- Make the latik: Cook the coconut cream until it separates into oil and solids. Continue cooking until the solids turn light golden brown. Strain the latik and save the oil.
- Prepare the banana leaves (optional): Wipe the leaves clean, then pass them quickly over a flame until soft and flexible. Brush with oil and use them to line your pan or platter.
- Mix the ingredients: In a pan (off heat), combine all the ingredients and mix until smooth and lump-free.
- Cook the mixture: Set the pan over medium heat and cook, stirring constantly so it doesn’t stick.Lower the heat as needed and continue cooking until very thick and hard to stir, but still spreadable, about 30 minutes.
- Transfer and spread: Transfer to your prepared dish and spread evenly. Brush the top with a little latik oil, if you like.
- Top and cool: Sprinkle the latik on top. Let it cool until set, then slice and serve.
Notes
- Glutinous rice flour: Makes kalamay sticky and chewy.
- Coconut milk: The thinner canned coconut liquid used for the base.
- Coconut cream: Thicker than coconut milk. Used to make latik for topping.
- Sugar: Use brown sugar (lighter, easy to find), muscovado (deeper flavor, darker color), or panutsa (solid cane sugar; chop or grate first).
- Stir constantly: It thickens fast and can stick or burn at the bottom.
- Use medium heat: Too high and it cooks unevenly.
- Cook until very thick: It should be hard to stir but still spreadable. It will firm up as it cools.
- Oil your spatula: Helps when spreading — it won’t stick as much.
- Don’t overcook: It can turn too firm or rubbery once cooled.
- To store: Keep in an airtight container in the fridge for up to 3 days. If you’re serving it the same day, it can stay at room temperature for a few hours.
- To reheat: Microwave in short intervals until soft again.
Nutrition
Calories: 323kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 16g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 224mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg