Why make this recipe
Maligat na Kalamay is a delightful treat that combines the rich flavors of coconut and ube. This sticky sweet delicacy is a favorite in many Filipino households. It’s perfect for special occasions or simply as a snack at home. Making this treat allows you to experience the joy of traditional Filipino cooking while enjoying the wonderful taste of coconut milk and ube.
How to make Maligat na Kalamay
To make Maligat na Kalamay, you will need a few basic ingredients and follow a straightforward cooking process. This recipe takes some patience, but the outcome is worth it!
Ingredients:
- 2 cups pure coconut cream
- 750g glutinous rice flour
- 1.5 cups rice flour
- 4 cups coconut milk
- 380g ube macapuno condensed milk
- 1/3 cup sugar
- Ube flavor and color
- Coconut oil (for greasing)
Directions:
- Pour the coconut cream into the pan and boil it over medium heat. Stir and cook until it turns brown and curdles. Strain and separate the oil. Set both aside.
- Prepare the bilao or molder with a clean banana leaf and grease it with coconut oil.
- In a bowl, combine the glutinous rice flour, rice flour, coconut milk, ube macapuno condensed milk, sugar, and ube flavor and color. Mix well until fully dissolved.
- Pour the mixture into the pan and set it on medium heat. Keep mixing while cooking. When it gets dry, reduce the heat to low and continue mixing slowly.
- Add coconut oil from the latik as you mix and cook until the mixture thickens or becomes sticky. Quickly transfer it to the bilao, flatten it while it’s hot, and let it cool.
- Slice into desired sizes or shapes and top with latik.
How to serve Maligat na Kalamay
Serve Maligat na Kalamay as a dessert or snack. You can enjoy it warm or at room temperature. It’s great for gatherings, parties, or a sweet treat for yourself.
How to store Maligat na Kalamay
To store Maligat na Kalamay, wrap it well in plastic wrap and keep it in the refrigerator. It can last for up to a week. Simply reheat it slightly before serving if you prefer it warm.
Tips to make Maligat na Kalamay
- Make sure to keep stirring the mixture continuously to avoid burning.
- Adjust the sweetness by adding more or less sugar according to your taste.
- For an added touch, try adding toasted grated coconut on top before serving.
Variation
You can try different flavors by substituting ube with other ingredients like pandan or mango for a unique taste.
FAQs
1. Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is necessary to achieve the sticky texture of Maligat na Kalamay.
2. What can I use if I don’t have ube macapuno condensed milk?
You can use regular condensed milk and add ube flavoring separately.
3. Is Maligat na Kalamay gluten-free?
Yes, Maligat na Kalamay is gluten-free as it uses glutinous rice flour and no wheat products.
Maligat na Kalamay
Ingredients
Method
- Pour the coconut cream into the pan and boil it over medium heat. Stir and cook until it turns brown and curdles. Strain and separate the oil. Set both aside.
- Prepare the bilao or molder with a clean banana leaf and grease it with coconut oil.
- In a bowl, combine the glutinous rice flour, rice flour, coconut milk, ube macapuno condensed milk, sugar, and ube flavor and color. Mix well until fully dissolved.
- Pour the mixture into the pan and set it on medium heat. Keep mixing while cooking.
- When it gets dry, reduce the heat to low and continue mixing slowly.
- Add coconut oil from the latik as you mix and cook until the mixture thickens or becomes sticky.
- Quickly transfer it to the bilao, flatten it while it’s hot, and let it cool.
- Slice into desired sizes or shapes and top with latik.