Kalamay, just like the suman, do have many names, kinds or variations. Each and every region in the Philippines seems to have their very own type of Calamay. One of the most common type and Pinoy favorite is the Kalamay-Hati or Calamay Hati.
This Filipino authentic dessert or sweets is a best seller during family gathering or event. This kind of dish is a perfect addition for your table of sweet and colorful foods this Christmas season.
|Kalamay-Hati Image Credit – PinoyDesserts.Net Kalamay-Hati Recipe Page|
* 2 cups glutinous rice flour
* 2 cups dark brown sugar (it can be adjusted based on your preference)
* 4 cups coconut milk (combination of two cans of coconut milk and 1 cup of water)
Kalamay-Hati or Calamay Hati Cooking Instruction:
1). In a large wok, combine coconut milk and rice flour. Stir it well until there’s a lumping in the mixture.
2). Cook in medium heat. You have to stir it continuously while cooking to prevent sticking at the bottom of the wok. Stir it in one direction only for 30 minutes.
3). Add dark brown sugar and keep on stirring until mixture thickens to desired consistency.
4). If you want your kalamay to be very thick and sticky, cook it in low heat when it is already thick enough or if you feel like that it’s getting heavy for you to stir it. Keep on stirring to avoid burnt mixture and sticking at the bottom of the wok.
5). Take off from heat and cool.
Kalamay-Hati or Calamay Hati can be serve and eaten at its plain state. You can add some toppings into it like sesame seeds or even latik to taste. It can be also eaten as a palaman for any type of bread but preferably for hot pandesal.
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