Filipino Sweets; Kalamay Hati Recipe
This recipe of kalamay hati is so delicious; it is one of my favorite kakanin, a Filipino rice cake recipe. It tastes sweet and sticky; this rice cake dish is perfect as a dessert or a snack. The dish is made of glutinous rice along with coconut milk and sugar. It is constantly stirred while cooking until the mixture thickens and forms a smooth dough. After cooking, it is topped with latik, a coconut milk curd, or crushed peanuts. Try this straightforward kalamay hati recipe. Let us know what you think of this Filipino recipe.
Please feel free to browse our website for more delicious Filipino recipes. Thank you for visiting us.
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Kalamay Hati Recipe
Description
This recipe of kalamay hati is so delicious; it is one of my favorite kakanin, a Filipino rice cake recipe. It tastes sweet and sticky; this rice cake dish is perfect as a dessert or a snack. The dish is made of glutinous rice along with coconut milk and sugar. It is constantly stirred while cooking until the mixture thickens and forms a smooth dough. After cooking, it is topped with latik, a coconut milk curd, or crushed peanuts. Try this straightforward kalamay hati recipe. Let us know what you think of this Filipino recipe.
Please feel free to browse our website for more delicious Filipino recipes. Thank you for visiting us.
Ingredients
For Latik:
Instructions
Gather all the ingredients needed for the recipe.
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.
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.
Meanwhile, prepare an 8- to 9-inch circular shallow pan lined with a banana leaf and greased with oil or latik oil.
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)
Add coconut cream to a nonstick pan and bring to a boil over medium heat. Cook, occasionally stirring, until the liquid begins to thicken.
Once the solids start to form and the oil begins to separate, lower the heat and continue to cook.
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.
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
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.
Servings 6
- Amount Per Serving
- Calories 801kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 19.3g97%
- Sodium 68mg3%
- Potassium 306mg9%
- Total Carbohydrate 142.1g48%
- Dietary Fiber 4.9g20%
- Sugars 69.8g
- Protein 8g16%
- Calcium 57 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.