Kalamai: A Sweet Delight from the Philippines

Ingredients

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 ½ cups (300g) brown sugar 1 ½ cups (300g) brown sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ cup (120ml) water ½ cup (120ml) water
• Pinch of salt Pinch of salt
• Latik (sweet coconut curd), for topping Latik (sweet coconut curd), for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the glutinous rice flour, coconut milk, brown sugar, vanilla extract, water, and salt. Mix well until the sugar is dissolved and the batter is smooth.
2. 2.
   Pour the mixture into a greased baking dish or pan.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Bake the Kalamai for 30-35 minutes or until the top is golden brown and the edges are slightly crispy.
5. 5.
   Remove from the oven and let it cool completely.
6. 6.
   Once cooled, cut the Kalamai into small squares or rectangles.
7. 7.
   Serve with a generous topping of latik.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as regular rice flour will not yield the desired texture.
• Coconut milk — Use full-fat coconut milk for a rich and creamy taste.

Tips & Tricks

• To enhance the flavor, you can add a sprinkle of toasted coconut flakes on top of the Kalamai before serving.
• For a variation, you can add a handful of cooked sweet corn kernels to the batter for an extra burst of sweetness and texture.
• If you prefer a smoother texture, you can blend the batter ingredients together instead of mixing them by hand.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Kalamai can be enjoyed warm or chilled, depending on your preference.

Serving advice

Serve Kalamai as a delightful dessert after a Filipino feast or as a sweet treat during afternoon tea. It pairs well with a cup of hot coffee or tea.

Presentation advice

Arrange the Kalamai squares on a serving platter and drizzle some latik on top. Garnish with a sprinkle of toasted coconut flakes for an appealing presentation.