Special Kalamay Recipe

Ingredients:

  • 2 1/2 cups Glutinous Rice
  • 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
  • 3/4 cup Sugar
  • 1/2 teaspoon anise seed(optional)

TOPPINGS

  • 1 can Coconut Cream or 1 1/2 cups Kakang Gata
  • 250 grams Brown Palm Sugar or Dark Brown Sugar
  • Banana Leaves, heated
  • Vegetable or Canola Oil

Cooking Instructions:

  1. Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
  2. Wash the glutinous rice and pour into the coconut milk and sugar mixture.
  3. Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.
  4. On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.
  5. Assemble the Kalamay in a baking dish. Place the bananaleaves a t the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.
  6. Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25 minutes.
  7. Cool for 30 minutes before serving.

Cooking Tips:

  • When buying palm sugar, get the darker brown, not the light brown so the topping will have an appetizing golden color.
  • Lightly heat the banana leaf over the stove-top burner or in the microwave to make it pliable and easy to handle.
  • Oil your spoon or spatula when spreading the sweet rice onto the baking dish for easy handling.
  • The familiar licorice-taste in most biko is because of the anise seed, but it’s up to you if you want to skip it.

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