From the recipe collection
Iloilo Kalamay-Hati
Ilonggo-style kalamay-hati cooked until dense, chewy, and sliceable, with coconut milk, brown sugar, and optional latik.
- Prep time
- 15 min
- Cook time
- 55–65 min
- Yield
- 12–16 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Line a shallow tray with softened banana leaf or grease it lightly with coconut oil.
- Whisk the rice flour, coconut milk, sugars, and salt until completely smooth; strain into a wide heavy pan.
- Cook over medium-low heat, stirring continuously so no paste remains in the corners.
- When the mixture becomes heavy, lower the heat and add the coconut oil.
- Fold and press the kalamay for another 20–30 minutes, until it is glossy, elastic, and pulls away from the pan as one mass.
- Test a small piece on an oiled plate. It should cool into a chewy piece that can be lifted without flowing.
- Transfer immediately to the prepared tray, smooth with an oiled spatula, and top with latik if using.
- Cool completely before cutting with an oiled knife; warm kalamay will drag and lose clean edges.
