From the recipe collection
Kalamay Buna
A soft, sticky rice-flour kalamay cooked slowly with coconut milk and brown sugar until glossy and stretchy.
- 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, and salt until completely smooth, then strain into a heavy non-stick pan.
- Cook over medium-low heat, stirring from the bottom and corners continuously.
- After 15–20 minutes the mixture will become heavy. Lower the heat and switch to a sturdy wooden spoon or silicone spatula.
- Add coconut oil or butter and continue folding until the kalamay is glossy, elastic, and pulls away from the pan, about 15–20 minutes more.
- Transfer immediately to an oiled tray or banana leaf-lined plate and smooth with an oiled spatula.
- Top with latik while warm so it adheres.
- Cool completely before cutting with an oiled knife.
