Kalamay Hati

Kalamay Hati, also called sundot kulangot, is a sticky rice dessert made from glutinous rice flour, coconut milk, and muscovado brown sugar. It's thick, glossy, golden brown, soft and chewy, and has a rich coconut flavor. Delicious as a midday snack or after-meal dessert.

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How to Make Kalamay Hati

✅ Ingredients

2 cans (19 ounces each) coconut milk
2 cups glutinous rice flour
2-1/2 cups muscovado brown sugar

✅Instructions

Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik.

In a wide, non-stick pan, combine coconut milk and glutinous rice flour. Whisk together until smooth and free of lumps. Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until the mixture thickens and forms a smooth dough.

Add muscovado brown sugar and stir until sugar is dissolved and the mixture is evenly brown. Cook for about 50 minutes to 1 hour or until the mixture is thick, sticky, and can hardly lift from the pan.

Transfer the kalamay mixture onto the prepared pan. Gently tap the pan on the counter to spread the mixture. Use a lightly oiled knife to smooth the top.

Brush the surface with coconut oil and top with latik.

For the Latik

In a pan over medium heat, add coconut cream and bring to a boil. Cook until the liquid starts to thicken.

As the oil separates and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent it from burning. Continue to cook and stir until curds turn golden brown.

Drain latik from the oil and store it in a container until ready to use.
Line a wide serving dish with banana leaves and brush the banana leaves with coconut oil.

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