Kalamay-Hati Recipe

November 2, 2012
(Last Updated On: July 11, 2016)

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.


kalamay hati

Kalamay Hati Ingredients

  • 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

kalamay-hati recipe

Here’s the ready to serve Kalamay-Hati Recipe. Yummy!

kalamay hati recipe


Check out our Kalamay Hati video presentation.

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  • Reply


    November 3, 2018 at 10:17 am

    Hi Ed,
    I love your recipes over other Pinoy recipe sites. Thanks for all you’ve done. Question on ingredients: please clarify for the coconut milk, do I need 2 cans of 400ml or 400ml in total?


    • Reply
      Ed Joven
      November 3, 2018 at 11:48 pm

      Hi Enna, you’ll need 2 cans of 400ml… thank you for dropping by…

  • Reply


    May 20, 2017 at 12:45 pm

    I was introduced to this by my mother in law when earlier in our marriage we lived in Iloilo City. This is one of the reminder of our best years, until now we are hooked with the dish.I am introducing it to my friends here in USA,yes Kalamay Hati has travelled overseas!!!!😄

  • Reply


    February 19, 2013 at 11:55 pm

    Maliit pa ako nang kumain ako nito, sa dahon, first ko na try yummy yummy talaga, now ang older hinahanap ko, kasi iba talaga lutong nanay, at lola sa bahay.

  • Reply

    Aida Villanueva

    December 23, 2012 at 9:21 pm

    one of my favorite delicacies…yum yum, will try this Christmas!

  • Reply


    November 8, 2012 at 3:28 am

    Wow,na miss ko to,bata pa ko ng hulh akong makakain nito,luto ni lola nung umuwi siya dito sa bulacan,sa bacolod na ulit siya..gusto ko paluto nito sa nanay ko,anu po tagalog ng glutinous rice,.baka di alam sa palengke,salamat po

    • Reply


      May 28, 2015 at 11:54 am

      Malagkit na bigas..or bigas na malagkit..yun ang tagalog nun

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