Ingredients

The following ingredients have 8 Servings
  • 2 cans (19 ounces each) coconut milk
  • 2 cups glutinous rice flour
  • 2-1/2 cups muscovado brown sugar
  • 1 cup coconut cream

Instruction

  • Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik. 
  • In a wide non-stick pan, combine coconut milk and glutinous rice flour. Whisk together until smooth and free of lumps.
  • Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
  • Add muscovado brown sugar and stir until sugar is dissolved and mixture is evenly brown in color. 
  • Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
  • Transfer the kalamay mixture onto the prepared pan. Gently tap pan on the counter to spread mixture. Use a lightly-oiled knife to smooth top.
  • Brush surface with coconut oil and top with latik.