This recipe for kalamay hati is absolutely delicious and ranks as one of my favorite kakanin, or Filipino rice cake dishes. Its sweet, sticky, and chewy texture makes it a perfect dessert or snack that’s hard to resist. Made from glutinous rice, coconut milk, and sugar, this traditional treat is cooked slowly and stirred constantly until it thickens into a smooth, dough-like consistency. Once cooked, it’s traditionally topped with latik (coconut milk curds) or crushed peanuts, adding a delightful crunch and rich flavor to every bite.
Try this straightforward kalamay hati recipe and experience the comforting sweetness of Filipino cuisine. We’d love to hear your thoughts on this dish—let us know what you think of this classic Filipino treat!
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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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.