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Kalamay Hati

Kalamay Hati is a traditional Filipino sticky rice cake made from glutinous rice flour, coconut milk, and brown sugar. This rich, chewy dessert is crowned with golden latik, a toasted coconut curd, and offers a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Filipino
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Kalamay
  • 2 cups glutinous rice flour (malagkit flour)
  • 2 cups fresh coconut milk or 2 cans (400ml each) Freshly pressed coconut milk is recommended for authentic taste.
  • 1 cup brown sugar (packed)
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
For the Latik (Coconut Curd Topping)
  • 2 cups pure coconut cream
  • Banana leaves for lining (optional but traditional)
  • A little coconut oil for greasing

Method
 

Make the Latik
  1. Pour the coconut cream into a wide, shallow pan. Set to medium heat without covering the pan, allowing it to simmer.
  2. Stir occasionally. After about 10 minutes, liquid will reduce and oil will start separating from the solids.
  3. Once the curds become golden and oil fully separates, remove from heat and strain the latik.
Prepare the Pan
  1. Line a 9x9 inch baking pan or bamboo tray with banana leaves, brushing generously with the reserved latik oil.
Mix the Kalamay Batter
  1. In a heavy-bottomed pot, combine glutinous rice flour and brown sugar.
  2. Gradually pour in coconut milk while stirring to avoid lumps.
  3. Add white sugar and salt, stirring until dissolved.
  4. Place pot over low heat and stir continuously for 30 to 35 minutes until the mixture thickens and pulls away from the sides.
Set and Top
  1. Transfer the thick kalamay to the prepared pan, smoothing the surface.
  2. While warm, sprinkle latik on top and press gently to stick.
Cool and Serve
  1. Allow to cool completely, approximately 30 to 45 minutes, before slicing into pieces.
  2. Serve at room temperature.

Notes

Keep a close eye on the latik while it's browning, as it can burn quickly. For variations, try adding ube, pandan, or cocoa powder to the batter.