Ingredients with Measurements:
- 2 cups glutinous rice flour
- 2 cups coconut milk
- 1 1/2 cups brown sugar
- 1/2 cup water
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Baking dish
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and coconut milk. Mix well until smooth.
2. In a saucepan, combine brown sugar and water. Cook over medium heat until the sugar is dissolved and the mixture thickens.
3. Add the sugar mixture to the rice flour mixture. Mix well until fully combined.
4. Pour the mixture into a greased baking dish. Steam for 30-40 minutes or until set.
5. Once done, sprinkle with toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Steamer temperature: Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 4g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Brown sugar can be substituted with white sugar or palm sugar.
- Toasted sesame seeds can be substituted with chopped nuts or shredded coconut.
Variations:
- Kalamay sa Latik: Add coconut curd or latik on top of the kalamay before serving.
- Kalamay Ube: Add mashed purple yam or ube to the mixture for a purple-colored kalamay.
Tips and tricks:
- Make sure to mix the rice flour and coconut milk well to avoid lumps.
- Use a greased baking dish to prevent the kalamay from sticking.
- Toast the sesame seeds in a pan over low heat until fragrant.
Storage instructions:
- Store leftover kalamay in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kalamay in the microwave or steamer until warm.
Presentation ideas:
- Cut the kalamay into squares or diamond shapes before serving.
- Serve on a banana leaf for a traditional touch.
Garnishes:
- Sprinkle with more toasted sesame seeds or shredded coconut.
Pairings:
- Serve with hot tea or coffee.
Suggested side dishes:
- Puto (steamed rice cake)
- Bibingka (rice cake)
Troubleshooting advice:
- If the kalamay is too dry, add more coconut milk.
- If the kalamay is too wet, add more rice flour.
Food safety advice:
- Make sure to cook the kalamay thoroughly to avoid foodborne illnesses.
Food history:
- Kalamay sa Gata is a traditional Filipino dessert made with glutinous rice flour, coconut milk, and brown sugar.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Filipino