Kalamay

Stirred without stopping until it leaves the pan clean, which takes about forty minutes.

Vegan.

Ingredients

• 400 g glutinous rice flour
• 800 ml coconut milk
• 300 g muscovado sugar
• 1 pinch salt
• 4 tablespoons latik, to finish

Method

1. THIS IS FORTY MINUTES OF STIRRING AND THERE IS NO WAY ROUND IT. Stop for a minute and the base catches; the whole batch then tastes scorched.
2. Whisk the rice flour into the coconut milk until completely smooth, then stir in the sugar and salt.
3. Pour into a wide, heavy pan and set it over a medium-low heat.
4. Stir constantly with a wooden spatula, keeping the base moving. It will be liquid, then custard, then paste, then a mass that follows the spatula.
5. IT IS DONE WHEN IT PULLS AWAY FROM THE SIDES AND LEAVES THE BASE CLEAN, and a lump held up holds its shape. Under-cooked it never sets and stays a pudding.
6. Spread into an oiled tray, smooth the top, and scatter the latik over while it is hot so it sticks.
7. Cool completely before cutting. It firms considerably.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes