Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups water
- 2 cups coconut milk
- 2 cups brown sugar
- 1/2 cup white sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Large mixing bowl
- Steamer
- Banana leaves or parchment paper
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 30 minutes.
2. Drain the rice and transfer it to a mixing bowl. Add the coconut milk, brown sugar, white sugar, salt, and vanilla extract. Mix well until the sugar is dissolved.
3. Line the steamer with banana leaves or parchment paper. Pour the rice mixture into the steamer and steam for 30-40 minutes or until the rice is cooked and the mixture is thick and sticky.
4. While waiting for the rice to cook, prepare the latik. In a saucepan, heat the remaining coconut milk over medium heat. Stir occasionally until the coconut milk thickens and curdles. Lower the heat and continue to stir until the curds turn golden brown. Remove from heat and set aside.
5. Once the rice mixture is cooked, remove from the steamer and transfer it to a serving dish. Flatten the surface with a spatula.
6. Pour the latik on top of the rice mixture and spread it evenly. Sprinkle with toasted sesame seeds.
7. Let it cool down to room temperature before serving.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
Temperature:
Steaming temperature: 100°C/212°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 424
Fat: 16g
Carbohydrates: 70g
Protein: 4g
Sodium: 152mg
Sugar: 46g
Substitutions for ingredients:
- You can use regular white sugar instead of brown sugar.
- You can use pandan leaves instead of vanilla extract for a more traditional flavor.
Variations:
- You can add jackfruit or langka to the rice mixture for added flavor and texture.
- You can also add coconut strips or macapuno for a sweeter and creamier taste.
Tips and tricks:
- Make sure to soak the glutinous rice for at least 30 minutes to ensure even cooking.
- Stir the rice mixture occasionally while steaming to prevent it from sticking to the bottom of the steamer.
- To prevent the latik from burning, stir it constantly while cooking.
Storage instructions:
Store leftover kalamay biko in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kalamay biko in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kalamay biko on a banana leaf-lined platter for a traditional touch.
Garnishes:
Sprinkle with more toasted sesame seeds or top with sliced mangoes for added sweetness.
Pairings:
Serve with hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Pair with Filipino-style fried chicken or lumpia for a complete meal.
Troubleshooting advice:
- If the rice mixture is too dry, add more coconut milk.
- If the latik is too thick, add more coconut milk.
Food safety advice:
Make sure to cook the rice mixture thoroughly to prevent foodborne illness.
Food history:
Kalamay biko is a traditional Filipino dessert made from glutinous rice, coconut milk, and brown sugar. It is often served during special occasions such as fiestas and weddings.
Flavor profiles:
Kalamay biko is sweet, creamy, and nutty with a sticky and chewy texture.
Serving suggestions:
Serve the kalamay biko as a dessert or snack.
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Region: Philippine