Kalamay Hati Recipe

Last Updated on July 11, 2016 by Ed Joven

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 Ingredients

1½ cup glutinous rice flour
1½ cup muscovado or brown sugar
1 teaspoon 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