From the recipe collection
Bohol Kalamay-Hati
Bohol-style kalamay-hati cooked slowly with coconut milk and muscovado until dark, glossy, and scoopable, then packed into clean coconut shells or tubs.
- Prep time
- 15 min
- Cook time
- 55–70 min
- Yield
- Makes about 10 portions
- Audio recipe
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Ingredients
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Method
- Whisk the glutinous rice flour, coconut milk, muscovado, and salt until smooth, then strain into a wide heavy pan.
- Cook over medium-low heat, stirring continuously from the bottom and corners with a sturdy spatula.
- After 15–20 minutes, the mixture will thicken. Lower the heat and continue folding so the sugar caramelizes gradually without scorching.
- Add the coconut oil in two additions, working each one in completely before adding the next.
- Continue cooking 25–40 minutes, until the kalamay is very glossy, dark caramel-brown, and falls from the spatula in a slow heavy ribbon.
- For a scoopable Bohol-style finish, stop while it still spreads slowly; cooking until it pulls into a firm ball will make it too stiff after cooling.
- Spoon into clean coconut shells or tubs while hot, pressing out air pockets and topping with latik if using.
- Cool uncovered until steam stops rising, then cover. Serve at room temperature with an oiled spoon.
