From the recipe collection
Kalamay Candon
Ilocos-style sticky rice sweet cooked with coconut milk and sugar, wrapped or served as a regional pasalubong.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10–12
- Audio recipe
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Ingredients
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Method
- Whisk the rice flour, coconut milk, muscovado, and salt until smooth, then strain into a wide heavy pan.
- Cook over medium-low heat, stirring constantly and scraping the bottom and corners.
- When the mixture becomes thick, add coconut oil and lower the heat.
- Continue folding until glossy, elastic, and able to hold a mound on the spoon.
- Spoon onto banana leaves or into an oiled tray while still hot.
- Top with latik if using and cool until firm.
- Cut with an oiled knife or wrap in small pasalubong portions once completely cool.
