From the recipe collection
Cassava Kalamay
Chewy cassava kalamay cooked with coconut milk and brown sugar until the grated cassava turns fully translucent, glossy, and sliceable.
- Prep time
- 25 min
- Cook time
- 55–70 min
- Yield
- 12–16 pieces
- Audio recipe
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Ingredients
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Method
- Use commercially prepared grated sweet cassava intended for the stated cooking method. Follow its preparation instructions before measuring; do not substitute fresh unknown or bitter roots. Keep chilled during preparation.
- Line a shallow tray with banana leaves and brush lightly with coconut oil.
- Combine cassava, coconut milk, brown sugar, condensed milk if using, and salt in a wide heavy pan.
- Cook over medium heat for 10 minutes, stirring frequently as the cassava releases starch and begins to turn translucent.
- Lower the heat and continue folding and scraping for 30–45 minutes. Add coconut oil when the mixture becomes heavy.
- The kalamay is ready when every strand is translucent, the mixture is glossy, and a cooled spoonful holds its shape without a gritty raw-cassava centre.
- Transfer to the lined tray, press evenly with an oiled spatula, and top with latik.
- Cool completely before slicing. Refrigerate leftovers and rewarm gently by steaming.