Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 can (400ml) coconut milk
- 1 cup brown sugar
- 1 cup jackfruit, sliced into small pieces
- 1/4 cup water
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Steamer
- Banana leaves or parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, coconut milk, and brown sugar. Mix well until the sugar is fully dissolved.
2. Add the sliced jackfruit into the mixture and stir until well combined.
3. In a separate pot, boil the water and add the mixture. Cook over medium heat while continuously stirring until the mixture thickens and becomes sticky.
4. Grease a baking dish with oil or butter and line it with banana leaves or parchment paper.
5. Pour the mixture into the baking dish and spread it evenly.
6. Sprinkle the toasted sesame seeds on top.
7. Steam the kalamay for 30-40 minutes or until fully cooked.
8. Remove from the steamer and let it cool down before slicing into desired portions.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Fat: 10g
Carbohydrates: 45g
Protein: 3g
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 any sweetener of your choice.
- Jackfruit can be substituted with any fruit of your choice.
Variations:
- Instead of jackfruit, you can use other fruits such as mango, banana, or pineapple.
- You can add coconut flakes or grated coconut on top for added texture and flavor.
- You can also add food coloring to the mixture to make it more visually appealing.
Tips and tricks:
- Make sure to continuously stir the mixture while cooking to prevent it from sticking to the pot.
- To make the kalamay more flavorful, you can add pandan leaves or vanilla extract to the mixture.
- You can also adjust the sweetness of the kalamay according to your preference by adding more or less sugar.
Storage instructions:
- Store the kalamay in an airtight container in the refrigerator for up to 5 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 or a decorative plate for a more visually appealing presentation.
Garnishes:
- You can sprinkle more toasted sesame seeds on top or add a dollop of whipped cream.
Pairings:
- Kalamay sa Langka goes well with hot coffee or tea.
Suggested side dishes:
- None
Troubleshooting advice:
- If the kalamay is too dry, you can add more coconut milk or water to the mixture.
- If the kalamay is too wet, you can add more glutinous rice flour to thicken the mixture.
Food safety advice:
- Make sure to use clean and fresh ingredients.
- Wash your hands thoroughly before handling the ingredients.
- Make sure to cook the kalamay thoroughly to prevent any foodborne illnesses.
Food history:
- Kalamay is a traditional Filipino dessert that is made from glutinous rice flour, coconut milk, and sugar. It is usually served during special occasions such as fiestas and weddings.
Flavor profiles:
- Kalamay sa Langka is sweet, sticky, and has a subtle nutty flavor from the toasted sesame seeds.
Serving suggestions:
- Serve the kalamay as a dessert or as a snack.
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Region: Filipino