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Kalamay (Bohol sticky rice and coconut sweet)
Thick, glossy paste of glutinous rice, coconut milk and dark sugar
Kalamay is the sweet Boholanos bring home for pasalubong, packed into halved coconut shells and sealed with bright red paper. It is made for fiestas and Christmas, and a pot of it is stirred for an hour by whoever has the strongest arms. Glutinous rice flour, coconut milk and dark muscovado sugar cook down slowly until the mixture is nearly black-brown, very thick and elastic. It tastes of toffee and toasted coconut, and the texture is sticky, chewy and smooth. Spread it on pan de sal, eat it with a spoon, or pair it with hot tsokolate. Kalamay is naturally egg-free: the glutinous rice starch swells in the coconut milk and binds everything into one dense, glossy mass, while the sugar keeps it soft. Chef's tip: the common mistake is turning the heat up to save time; it scorches on the bottom and tastes bitter, so keep it low and scrape the base each time you stir.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 14 oz glutinous rice flour
- 3 ¼ cups coconut milk2 tins
- ½ tsp salt
- 1 tbsp coconut oilfor the containers
- 3 tbsp latik (fried coconut curds) (optional)to top
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Method
0/6 doneStep 1: Whisk 14 oz glutinous rice flour with half the 3 ¼ cups coconut milk in a bowl until completely smooth, with no lumps.
Step 2: Put the rest of the coconut milk, 14 oz dark brown muscovado sugar and ½ tsp salt in a wide, heavy pan over a medium heat. Stir until the sugar dissolves and it comes to a simmer, about 6 minutes.
6 minStep 3: Turn the heat to low and pour in the flour mixture, stirring constantly with a wooden spoon.
Step 4: Keep stirring and scraping the base for 50–60 minutes. It thickens to a paste, then turns dark, glossy and elastic; it is done when it pulls away from the sides and a spoonful holds its shape.
55 minStep 5: Brush coconut shells, small tubs or a 20 cm dish with 1 tbsp coconut oil and pack the hot kalamay in, smoothing the top.
Step 6: Cool for at least 1 hour before eating. Scatter with 3 tbsp latik (fried coconut curds) if you like. It keeps a week in a cool place, well covered.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 3 g
- Carbs
- 64 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kalamay (Bohol sticky rice and coconut sweet) take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of dark brown muscovado sugar?
- Caster sugar, same amount.
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