Kalamay Recipe

This chewy and sweetened kakanin is soft and delicious!

IMAGE Majoy Siason

Some of the most common kakanin are those found peddled on the side streets! One of the more common kinds of kakanin is the kalamay. This kakanin is sticky, chewy, and usually topped with latik

There are two kinds of latik, the sticky and sweet coconut jam or this curd-like version. This latik is basically the toasted coconut milk solids from coconut cream which has been simmered, reduced, and then left to simmer until the coconut oil is extracted, leaving behind the essence of the cream in solid form. The sweetened jackfruit is a great fruity addition that complements the kakanin and coconut well!

The kalamay meanwhile is very chewy and usually very brown. Glutinous rice flour made from malagkit rice makes this kakanin super chewy while dark brown sugar is usually responsible for the color of kalamay. You can also use regular white granulated sugar to create these delicate, jelly-looking cubes instead.

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Making the kalamay is actually very easy! What makes this normally simple recipe super delicious is the addition of the homemade latik and the sweetened jackfruit. Soaked in the sweetened syrup, these are best served in a bowl for a simple, sweet, and chewy snack. 

 

Prep Time
15 mins 
Cooking Time
2 hrs 
Ready In
2 hrs 15 mins 
Yield
8
Cuisine
Filipino
Cooking Method
Simmer and Steam

Kalamay Ingredients

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How to Make Kalamay

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