Ingredients with Measurements:
- 2 cups glutinous rice flour
- 2 cups coconut milk
- 1 cup brown sugar
- 1 cup grated coconut
- 1/4 cup water
- 1/4 tsp salt
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, coconut milk, brown sugar, water, and salt. Mix well until the sugar is dissolved.
2. Add grated coconut to the mixture and stir until well combined.
3. Prepare the steamer by boiling water in a pot and placing a steamer basket inside.
4. Cut banana leaves or parchment paper into small squares and brush with oil.
5. Scoop the mixture into the prepared banana leaves or parchment paper, about 2 tablespoons each.
6. Place the filled banana leaves or parchment paper in the steamer basket and steam for 20-25 minutes.
7. Once cooked, remove from the steamer and let it cool.
8. Serve and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Steamer temperature: High heat
Serving size:
This recipe makes about 20-25 pieces.
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Sodium: 40mg
Sugar: 10g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Grated coconut can be substituted with coconut flakes or desiccated coconut.
Variations:
- Kalamay sa Latik: Add latik or coconut curd on top of the kalamay before serving.
- Kalamay sa Ube: Add ube or purple yam to the mixture for a different flavor and color.
- Kalamay sa Mais: Add corn kernels to the mixture for a sweet and savory twist.
Tips and tricks:
- Make sure to mix the ingredients well to avoid lumps.
- Brush the banana leaves or parchment paper with oil to prevent sticking.
- Steam the kalamay until it becomes firm and sticky.
Storage instructions:
Store the kalamay in an airtight container and keep it in the fridge for up to 5 days.
Reheating instructions:
Reheat the kalamay in the microwave or steamer for a few minutes until warm.
Presentation ideas:
Serve the kalamay on a banana leaf or plate and sprinkle with grated coconut.
Garnishes:
Sprinkle with toasted sesame seeds or crushed peanuts for added texture.
Pairings:
Serve with hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Pair with fresh fruits like mangoes or pineapples for a refreshing dessert.
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 to avoid food contamination.
Food history:
Kalamay sa Buko is a traditional Filipino dessert made with glutinous rice flour, coconut milk, and brown sugar.
Flavor profiles:
Kalamay sa Buko has a sweet and creamy flavor with a hint of coconut.
Serving suggestions:
Serve the kalamay as a dessert or snack.
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Region: Filipino