Here is Tradisyonal na Kalamay in English:
🥥 Traditional Kalamay (Sweet Sticky Rice with Coconut)
Kalamay is a classic Filipino sticky rice dessert made with glutinous rice, coconut milk, and brown sugar. It has a rich, chewy texture and is often served during fiestas, holidays, and special gatherings.
🛒 Ingredients
- 2 cups glutinous rice (sweet rice)
- 1 ½ cups thick coconut milk
- 1 cup muscovado or brown sugar
- ¼ teaspoon salt
- ½ cup coconut curds (latik), optional
- Banana leaves for lining (optional)
- Oil or butter for greasing
👩🍳 Instructions
1️⃣ Prepare the Rice
- Rinse the glutinous rice until the water runs clear.
- Soak for 2–4 hours (overnight is better).
- Steam for about 20–25 minutes until fully cooked.
2️⃣ Cook the Coconut Mixture
- In a large pan, combine coconut milk, brown sugar, and salt.
- Stir over medium heat until the sugar dissolves.
- Bring to a gentle simmer.
3️⃣ Combine
- Add the cooked sticky rice into the coconut mixture.
- Stir continuously over low heat.
- Cook for 15–20 minutes until thick, glossy, and pulling away from the pan.
4️⃣ Transfer
- Spread into a greased dish lined with banana leaves (if using).
- Lightly brush the top with oil to prevent sticking.
- Sprinkle with latik if desired.
Let cool before slicing and serving.
🌟 Popular Variations
- Kalamay Ube – Made with purple yam
- Kalamay Lansong – Softer and more pudding-like
- Kalamay Hati – Topped with peanuts
- Kalamay sa Latik – Extra coconut curds on top
If you’d like, I can also give you a quick no-steam version or a large-batch version for selling.