How to cook Kalamay-Hati
Kalamay-hati is a popular native delicacy in Negros Island, it has a sticky and thicker consistency compared to the Kalamay version of other provinces in the Philippines. The word “Kalamay” in Negros means Sugar. Kalamay Hati is often mistaken as Kalamay because of its container which is a dried coconut shell cut in half then sealed with paper tape.
Kalamay Hati Recipe is basically a mixture of coconut milk, brown sugar, and ground glutinous or sticky rice.
- 1½ cup glutinous rice flour
- 1½ cup muscovado or brown sugar
- 1 tsp vanilla extract
- 2 cans (400ml) coconut milk or 4 cups fresh thick coconut milk
- Sesame Seeds (optional)
Kalamay Hati Cooking Instructions
- In a large non-stick saucepan( this is recommended to avoid the mixture from sticking to the pan), combine coconut milk and glutinous rice flour. Mix well until the rice flour is fully dissolved.
- Heat the pan at very low while stirring constantly with a wooden spoon until it thickens.
- Add the muscovado or brown sugar and stir continuously and keep on stirring to avoid burnt mixture at the bottom of the pan.
- Make sure to stir in one direction only to minimize lumping.
- Cooking is approximately one hour or when the Kalamay-hati is already a little heavy for you to stir.
- Take off from heat and place in a serving dish or a cleaned banana leaves and cool.
- Serve plain or sprinkle sesame seeds
Here’s the cooked Kalamay Hati
Here’s the ready to serve Kalamay-Hati Recipe. Yummy!
Check out our Kalamay Hati video presentation.
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