Dish

Kalamai

Sweet corn pudding

Kalamai is a popular dessert in the Philippines, especially during special occasions like fiestas and holidays. It is made by mixing glutinous rice flour, coconut milk, and sugar until it forms a thick and sticky batter. The batter is then poured into a baking dish and steamed until it is cooked through. Once it is done, it is topped with grated coconut and served. Kalamai has a sweet and creamy flavor that is perfect for those who love desserts. It is also gluten-free, making it a great option for those with gluten sensitivities.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert› Pudding

Origins and history

Kalamai is a traditional Filipino dessert that originated from the Visayas region in the Philippines. It is said to have been introduced by the Spanish colonizers during the colonial period. The dish has since become a popular dessert in the country, with different regions having their own variations of the recipe.

Dietary considerations

Gluten-free

Variations

There are many variations of kalamai, with some adding corn kernels or using different types of sweeteners like honey or molasses. Some also add pandan leaves to give it a fragrant aroma.

Presentation and garnishing

Kalamai is traditionally served in a banana leaf-lined dish and topped with grated coconut. It can also be garnished with toasted sesame seeds or chopped nuts for added texture and flavor.

Tips & Tricks

To make kalamai extra creamy, use coconut cream instead of coconut milk. You can also add a pinch of salt to balance out the sweetness of the dish.

Side-dishes

Kalamai is often served as a dessert on its own, but it can also be paired with other Filipino desserts like bibingka or puto. It can also be served with a cup of hot coffee or tea.