Savor the delightful taste of Kalamay Hati, a Filipino delicacy that combines sticky rice flour, creamy coconut milk, and muscovado sugar. This treat is both simple and easy to make, yet irresistibly tasty—a guaranteed hit for any occasion.
In the Philippines, sweet sticky rice desserts go beyond mere indulgence; they are a cherished part of our cultural tapestry. From the beloved Biko and Sapin-sapin to the delectable Kalamay Hati, these desserts showcase the artistry of combining sticky rice with coconut milk and various local flavors. Each spoonful carries the essence of tradition, creating a symphony of textures and tastes that will leave you craving the unique flavors of Filipino sticky rice desserts.
What is Kalamay Hati?
Kalamay Hati is a traditional Filipino sweet delicacy that originated from Negros. It is made from sticky rice flour, coconut milk, and brown sugar or muscovado sugar. Renowned for its delightful chewy texture and sweet, coconut-infused flavor. The dish is prepared by cooking the sticky rice flour and coconut milk mixture until it thickens. The color and sweetness comes from the brown or muscovado sugar.
The name 'kalamay hati' lies in its original method of packaging; 'kalamay' means sugar, and 'hati' is half in Filipino. Traditionally, the kalamay is placed in one section of a split, smoothed coconut shell. The split shells were then sealed with red paper to highlight that the coconut shell is cut in half. While some still sell kalamay hati in its original packaging to preserve its essence, modern kalamay hati are now sold in round and shallow basket trays or bilao or even in small individual containers.
What You'll need
Glutinous rice flour - also known as sweet rice flour. It has a sticky and uniquely chewy texture when cooked.
Water - helps make a smooth batter.
Coconut milk - adds a rich, tropical taste to the kalamay hati. You may also use coconut cream as an alternative.
Muscovado sugar - gives the dish its brown color and yummy caramel flavor. You may also use dark brown sugar as an alternative.
Coconut cream - I used the canned alternative for this recipe as it is more convenient, but if you can get a hold of the freshly squeezed coconut cream use that instead.
Banana leaves - to line the bilao or pan. If unavailable, you may use wax paper or plastic film to line your pan.
Foxy tips in making Kalamay Hati
- Stir the mixture constantly to distribute and prevent lumps from forming. This ensures a smooth and consistent texture in your kalamay hati.
- Use a wooden spoon when stirring the mixture to avoid transferring heat from the cooking process.
- Cook your kalamay hati in a non-stick pan to prevent sticking to the bottom and burning. This also makes it easier to stir the mixture.
- Before using banana leaves to line your pan, slightly run them over an open flame. This process makes them more flexible, allowing you to mold them to the shape of your pan more effectively and adding a subtle smoky flavor to the dish.
- Once you have transferred the kalamay to the serving platter, use a lightly oiled spatula to spread the kalamay and smoothen the top.
- Allow your kalamay hati to cool slightly before serving to set and firm up, making it easier to slice.
Serving and Storing
- Enjoy this delightful Filipino delicacy for breakfast, dessert, or an afternoon snack paired with your favorite coffee or tea.
- Besides latik, consider using sesame seeds, crushed roasted peanuts, or toasted desiccated coconut as delightful toppings.
- For individual packaging, you may use disposable tubs or containers with lids.
- Store any leftovers in an airtight container. While kalamay hati can be refrigerated for a few days, it's advisable to consume it within 3-4 days for the best taste and texture.
- Keep in mind that refrigeration may cause the kalamay to harden. To soften it again, simply pop it in the microwave for a few seconds and enjoy!
Printable Recipe
Kalamay Hati Recipe
Ingredients
- 1 can coconut cream 400ml
- 1 ½ cups glutinous rice flour
- 1 cup water
- 1 can coconut milk 400ml
- 1 cup dark brown sugar or muscovado
- banana leaves
Instructions
- 1 can coconut creamMake the latik from coconut cream and set aside. (see notes)
- banana leavesPrepare a container or a round slightly deep dish by lining it with banana leaf, it should cover the bottom and sides. You can also use individual molds or ramekins and line the same with banana leaves. Brush the banana leaf with a bit of coconut oil from latik.
- 1 ½ cups glutinous rice flour, 1 cup water, 1 can coconut milkIn a wok or skillet, add the glutinous rice. Gradually add the water while whisking continuously to blend. Followed by the coconut milk to completely combine. Mix until mixture is smooth and no more lumps.
- Turn heat to medium heat and stir constantly with a spatula or wooden spoon so it will not stick at the bottom while it starts to thicken to almost paste-like consistency.
- 1 cup dark brown sugar or muscovadoAdd the muscovado or dark brown sugar all over the paste then mix and fold until the sugar melts and is completely absorbed and becomes evenly brown all over. It will also be stickier and shiny.
- Transfer the kalamay hati to the prepared container/s. Top with latik and let it cool down a bit. Enjoy!
Nikki says
just made this recipe and came out perfectly. Thanks for sharing.
Bebs says
So happy that it is to your liking, Nikki. Thanks for the 5 stars.