Easy Kalamay Recipe

INGREDIENTS:

• 2 & 1/2 cups Glutinous Rice (malagkit)

• 4 cups Coconut Milk (or 1 can coconut milk plus enough water to make 4 cups)

• 3/4 cup sugar

• 1/2 teaspoon anise seed (optional)

For the Toppings:

• 1 can Coconut Cream or 1 & 1/2 cups Kakang Gata

• 250 g Brown Palm Sugar or Dark Brown Sugar

• Banana Leaves, heated (dish lining)

• Vegetable or Canola Oil (for brushing)

HOW TO COOK:

1. In a pot, dissolve the sugar in the coconut milk. Add the optional anise seeds.

2. Wash the glutinous rice and pour into the coconut milk and sugar mixture.

3. Bring to a boil.

4. Turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

5. Put the coconut cream and palm sugar on a separate pan and cook over medium heat.

6. Stir continuously until the liquid has reduced in half.

7. Place the banana leaves at the bottom of a baking dish and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

8. Spread the topping onto the sweet rice and bake on a 350 F, pre-heated oven for 20 – 25 minutes.

9. Cool for 30 minutes before serving.

Cooking Tips:

• When buying palm sugar, get the darker brown, not the light brown so the topping will have an appetizing golden color.

• Lightly heat the banana leaf over the stove-top burner or in the microwave to make it pliable and easy to handle.

• Oil your spoon or spatula when spreading the sweet rice onto the baking dish for easy handling.

IMAGE: angsarap.net