Centrafrican Coconut Rice Cake

Ingredients

In this Centrafrican adaptation of Kalamay, we incorporate local spices and ingredients to give the dish a distinct Centrafrican flavor profile. The original Filipino recipe uses glutinous rice, while we substitute it with rice flour for a lighter texture. Additionally, we enhance the coconut flavor by using fresh coconut milk instead of canned coconut cream. The Centrafrican version also includes unique spices and flavorings that are commonly used in the region, adding depth and complexity to the dish. We alse have the original recipe for Kalamay, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 ½ cups (355ml) fresh coconut milk 1 ½ cups (355ml) fresh coconut milk
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger ½ teaspoon ground ginger
• ¼ teaspoon ground cloves ¼ teaspoon ground cloves
• ¼ teaspoon salt ¼ teaspoon salt
• Banana leaves, for lining the steamer (optional) Banana leaves, for lining the steamer (optional)
• Grated coconut, for garnish (optional) Grated coconut, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 7g
• Carbohydrates (total, sugars): 42g, 20g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, coconut milk, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Mix well until the sugar is dissolved and the batter is smooth.
2. 2.
   If using banana leaves, line the steamer with them to prevent sticking. Otherwise, lightly grease the steamer.
3. 3.
   Pour the batter into the prepared steamer and spread it evenly.
4. 4.
   Steam the cake over medium heat for about 45 minutes to 1 hour, or until set and firm to the touch.
5. 5.
   Remove the cake from the steamer and let it cool completely before slicing.
6. 6.
   Garnish with grated coconut, if desired, and serve.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for the best texture in the cake.
• Fresh coconut milk — If fresh coconut milk is not available, you can use canned coconut milk as a substitute. However, the flavor may not be as vibrant.

Tips & Tricks

• To enhance the flavor, you can add a teaspoon of vanilla extract to the batter.
• For a more festive presentation, wrap individual slices of the cake in banana leaves before serving.
• If you prefer a sweeter cake, you can increase the amount of sugar according to your taste.
• Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Centrafrican Coconut Rice Cake is best enjoyed as a dessert or snack. Serve it at room temperature or slightly warmed for a delightful treat. It pairs well with a cup of hot tea or coffee.

Presentation advice

To present the Centrafrican Coconut Rice Cake, slice it into squares or rectangles and arrange them on a platter. You can garnish the cake with grated coconut for an added touch of visual appeal. For an authentic Centrafrican touch, serve the cake on banana leaves.