Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup brown sugar
- 2 cups coconut milk
- 1 cup pinipig (pounded glutinous rice)
- 1/4 cup butter
- 1/4 cup water
Special equipment needed:
- Mixing bowl
- Steamer
- Banana leaves
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, brown sugar, and coconut milk. Mix well until the sugar is dissolved.
2. Add the pinipig and mix until well combined.
3. In a separate pan, melt the butter and add water. Mix well.
4. Add the butter mixture to the rice flour mixture and mix until well combined.
5. Prepare the banana leaves by cutting them into small rectangles and brushing them with oil.
6. Scoop the mixture onto the banana leaves and spread evenly.
7. Steam for 30-40 minutes or until the kalamay is cooked.
8. Let it cool down before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 30g
Protein: 2g
Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or muscovado sugar.
- Butter can be substituted with margarine or coconut oil.
Variations:
- Add toasted sesame seeds for added texture and flavor.
- Use coconut cream instead of coconut milk for a richer taste.
- Add pandan leaves to the mixture for a fragrant aroma.
Tips and tricks:
- Make sure to mix the ingredients well to avoid lumps.
- Brushing the banana leaves with oil will prevent the kalamay from sticking to it.
- Use a toothpick to check if the kalamay is cooked. If it comes out clean, it's done.
Storage instructions:
Store the kalamay in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the kalamay for 5-10 minutes or until heated through.
Presentation ideas:
Serve the kalamay on a banana leaf for a traditional look.
Garnishes:
Sprinkle toasted sesame seeds on top for added texture and flavor.
Pairings:
Kalamay na Pinipig is best paired with hot coffee or tea.
Suggested side dishes:
Serve with sliced fresh fruits like mangoes or pineapples.
Troubleshooting advice:
- If the kalamay is too dry, add more coconut milk.
- If the kalamay is too wet, add more glutinous rice flour.
Food safety advice:
Make sure to use clean and fresh ingredients. Wash your hands and utensils before preparing the dish.
Food history:
Kalamay na Pinipig is a traditional Filipino dessert made from glutinous rice flour, coconut milk, and pinipig. It is commonly served during special occasions like fiestas and weddings.
Flavor profiles:
Kalamay na Pinipig has a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve the kalamay as a dessert or snack. It can also be given as a gift during special occasions.
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Region: Philippine