Recipe

Kalamai: A Sweet Delight from the Philippines

Golden Corn Delight: A Taste of Filipino Sweetness

4.7 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.

Dessert› Pudding› Kalamai

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

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

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.
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.
Pour the mixture into a greased baking dish or pan.
3.
Preheat the oven to 180°C (350°F).
4.
Bake the Kalamai for 30-35 minutes or until the top is golden brown and the edges are slightly crispy.
5.
Remove from the oven and let it cool completely.
6.
Once cooled, cut the Kalamai into small squares or rectangles.
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.