Yummy Filipino Native Kakanin! Nothing beats the classic heritage recipes of our lola’s and lolo’s. The ingredients are simple and easy. Happy cooking! Please note that this Kalamay-Hati is the version of Antipolo.
1½ cup glutinous rice flour
1½ cup muscovado or brown sugar
1 tsp vanilla extract
2 cans (400ml) coconut milk or 4 cups fresh thick coconut milk
Sesame Seeds/ Latik bits, (optional garnish)
1. In a large non-stick pan (this is needed to avoid kalamay from sticking in the pan), mix coconut milk and glutinous rice flour. Stir it well until the rice flour is fully dissolved.
2. Use very low heat, and stir constantly with a wooden spoon until it becomes thicker.
3. Add the muscovado sugar and keep stirring (be patient) to avoid sticking and scorching at the bottom of the pan.
Note: Stir in one direction only to minimize lumping.
4. Let it cook for about an hour or just until the Kalamay-hati becomes a little heavy to stir.
5. Turn-off heat and transfer into greased bilao or pans lined with wilted banana leaves. Flatten it out and let it cool. Sprinkle with latik or sesame seeds on top and slice with an oiled knife.
6. Serve and enjoy!