The Filipino cuisine is rich on different kind of dishes, be it with meat, sea foods, desserts, pastry, or dishes for snacks. Like this kalamay recipe which is one of the kakanin or native dishes we have. Most of these kakanin are using coconut as one of the ingredients. No wonder because coconut is one of our farmers local product that is widely produced especially on the province of Quezon. This kalamay is made with glutinous rice or malagkit and flavored by coconut milk, anise seed, sugar and canola oil. Served in banana leaves which also gives the dish a unique aroma from it. Great for simple gatherings and family or friends bonding, or perhaps if you have balik bayan visitors. Surely they would be delighted as they missed the Filipino cuisines. Especially those dishes that uses coconut that is commonly used by Filipinos on cooking. Add this to your file of recipes next to cook and prepare and enjoy this sweet, delicious kalamay.
- 2½ cups Glutinous Rice
- 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups)
- ¾ cup Sugar
- ½ teaspoon anise seed(optional)
- For the Toppings:
- 1 can Coconut Cream or 1½ cups Kakang Gata
- 250 grams Brown Palm Sugar or Dark Brown Sugar
- Banana Leaves, heated
- Vegetable or Canola Oil
- Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
- Wash the glutinous rice and pour into the coconut milk and sugar mixture.
- Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.
- On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.
- Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.
- Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25 minutes.
- Cool for 30 minutes before serving.
- 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.
- The familiar licorice-taste in most biko is because of the anise seed, but it’s up to you if you want to skip it.