Kalamay Hati Recipe

1. Gather all the ingredients needed for the recipe.

2. Combine coconut milk, glutinous rice flour, vanilla extract, and sugar in a nonstick skillet or pan. Whisk together until the mixture is smooth and lump-free.

3. Put the pan on the stovetop over medium heat and stir continuously while cooking for 50 minutes to an hour, or until the mixture thickens and forms smooth dough.

4. Meanwhile, prepare an 8- to 9-inch circular shallow pan lined with a banana leaf and greased with oil or latik oil.

5. While the mixture is still hot, pour it into the prepared pan mold and brush with latik oil. Top it with latik or crushed peanut.

Making Latik (optional)

1. Add coconut cream to a nonstick pan and bring to a boil over medium heat. Cook, occasionally stirring, until the liquid begins to thicken.

2. Once the solids start to form and the oil begins to separate, lower the heat and continue to cook.

3. To prevent burning, keep stirring, then scrape the sides and bottom of the pan on a regular basis. Wait until the curds turn golden brown.

4. Turn off the heat, take out the latik from the pan, and add it on top of the kalamay hati.

   Note: If you don’t want to make the latik, skip this part and substitute the latik toppings with crushed peanuts.

Serving

1. Serve the kalamay hati warm or cold; it is best to pair it with a piece of bread. Enjoy!

   Let it cool down for later use. If you plan to keep it longer, transfer it to an airtight container.