Recipe
Kalamai: A Sweet Delight from the Philippines
Golden Corn Delight: A Taste of Filipino Sweetness
4.9 out of 5
Indulge in the flavors of the Philippines with Kalamai, a traditional Filipino dessert made from glutinous rice and coconut milk. This sweet and creamy delicacy is a staple in Filipino cuisine, often enjoyed during special occasions and celebrations.
Metadata
Preparation time
15 minutes
Cooking time
30-35 minutes
Total time
45-50 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan-friendly sugar), Gluten-free (if using gluten-free glutinous rice flour), Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Keto, Low-carb, Paleo, High-protein, Low-fat
Ingredients
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2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
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2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
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1 ½ cups (300g) brown sugar 1 ½ cups (300g) brown sugar
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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½ cup (120ml) water ½ cup (120ml) water
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Pinch of salt Pinch of salt
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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
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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.
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2.Pour the mixture into a greased baking dish or pan.
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3.Preheat the oven to 180°C (350°F).
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4.Bake the Kalamai for 30-35 minutes or until the top is golden brown and the edges are slightly crispy.
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5.Remove from the oven and let it cool completely.
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6.Once cooled, cut the Kalamai into small squares or rectangles.
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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.
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