From the recipe collection
Kalamay Antipolo / Kalamay Perya
Fairground-style sticky kalamay cooked with coconut milk and brown sugar, served glossy and scoopable or sliced.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 10–12
- Audio recipe
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Ingredients
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Method
- Whisk glutinous rice flour, coconut milk, brown sugar, muscovado if using, and salt until lump-free.
- Strain into a heavy pan and cook over medium-low heat, stirring from the bottom continuously.
- Once thick, lower the heat and fold steadily so the mixture cooks evenly without scorching.
- Add coconut oil and choose the finish: stop while soft and slowly flowing for a spoonable version, or continue until the mass pulls from the pan for slices.
- Transfer while hot to oiled tubs or a shallow tray.
- Top with latik or toasted coconut.
- Cool at least 30 minutes before serving; sliced kalamay needs to cool completely.
