MALIGAT na KALAMAY | Sticky Sweet Delicacy

Why Make This Recipe

Maligat na Kalamay is a delightful Filipino treat that brings joy to every table. This sticky sweet delicacy is perfect for celebrations, snacks, or even as a dessert. Its rich flavor and chewy texture make it irresistible, and it’s fun to prepare with family or friends. Plus, with the vibrant color from ube, it is not just tasty but also visually appealing.

How to Make Maligat na Kalamay

Ingredients

• 2 cups pure coconut cream
• 750g glutinous rice flour
• 380g ube macapuno condensed milk
• 1 1/2 cups rice flour
• 4 cups coconut milk
• 1/3 cup sugar
• Ube flavor and color
• Coconut oil (for greasing)
• Banana leaves (for lining the molder)

Directions

1. Pour the coconut cream into a pan and boil it over medium heat. Stir constantly until it starts to boil and continues cooking until it becomes brown and curdles. Strain it to separate the oil, setting aside both the oil and the curds.
2. Prepare a bilao or molder by lining it with a clean banana leaf and greasing it with coconut oil.
3. In another bowl, combine the glutinous rice flour, ube macapuno condensed milk, rice flour, coconut milk, sugar, ube flavor, and color. Mix well until it is fully dissolved, making sure there are no lumps.
4. Pour the mixture into a pan and cook over medium heat, stirring constantly. When it becomes dry, lower the heat. Keep stirring slowly until the mixture thickens and becomes sticky.
5. Add some coconut oil from the latik onto the mixture and mix well. Cook until it achieves a thick and sticky consistency.
6. Quickly transfer the mixture to the bilao, flatten it while hot, and let it cool.
7. Once cool, slice the mixture into your desired shapes and top with latik.

How to Serve Maligat na Kalamay

Serve Maligat na Kalamay as a delightful snack or dessert. You can enjoy it warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. For extra flair, consider adding a sprinkle of toasted coconut or some fresh fruit on the side.

How to Store Maligat na Kalamay

Keep any leftovers in an airtight container. It’s best stored in the refrigerator, where it can last up to a week. If you want to keep it longer, consider freezing it, where it can stay good for a month. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Maligat na Kalamay

• Use fresh coconut cream for the best flavor.
• Make sure to stir the mixture constantly to prevent it from sticking to the pan.
• Don’t rush the cooking process; patience will help achieve the perfect sticky consistency.
• Experiment with the ube flavor and color to get the shade you like best.

Variation

You can personalize Maligat na Kalamay by adding different flavors such as chocolate, pandan, or incorporate nuts and dried fruits for added texture.

FAQs

Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the sticky texture of Maligat na Kalamay. Regular rice flour will not give you the same results.

Is it necessary to use ube flavor and color?
While ube flavor and color add distinct taste and appearance, you can skip it if you prefer a simple coconut flavor.

Can I make Maligat na Kalamay in advance?
Yes, you can make it a few days ahead. Just ensure to store it properly in the fridge or freezer to maintain its freshness.

Maligat na Kalamay

Maligat na Kalamay is a delightful Filipino treat that features a sticky sweet texture and a vibrant ube flavor, perfect for celebrations or snacks.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: Filipino

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Latik

• 2 cups pure coconut cream Fresh coconut cream is recommended for best flavor.

For the Mixture

• 750 grams glutinous rice flour Essential for the sticky texture.
• 380 grams ube macapuno condensed milk Adds sweetness and unique flavor.
• 1.5 cups rice flour Used to balance the texture.
• 4 cups coconut milk Enhances the coconut flavor.
• 1/3 cup sugar Adjust sweetness to taste.
• to taste ube flavor and color For desired taste and visual appeal.
• as needed coconut oil For greasing the molder.
• as needed banana leaves For lining the molder.

Method

 

Preparation

1. Pour the coconut cream into a pan and boil it over medium heat. Stir constantly until it starts to boil and continues cooking until it becomes brown and curdles. Strain it to separate the oil, setting aside both the oil and the curds.
2. Prepare a bilao or molder by lining it with a clean banana leaf and greasing it with coconut oil.

Cooking

1. In another bowl, combine the glutinous rice flour, ube macapuno condensed milk, rice flour, coconut milk, sugar, ube flavor, and color. Mix well until it is fully dissolved, making sure there are no lumps.
2. Pour the mixture into a pan and cook over medium heat, stirring constantly. When it becomes dry, lower the heat. Keep stirring slowly until the mixture thickens and becomes sticky.
3. Add some coconut oil from the latik onto the mixture and mix well. Cook until it achieves a thick and sticky consistency.
4. Quickly transfer the mixture to the bilao, flatten it while hot, and let it cool.
5. Once cool, slice the mixture into your desired shapes and top with latik.

Notes

Keep leftovers in an airtight container in the refrigerator for up to a week. For longer storage, freeze it for up to a month. Use fresh coconut cream for the best flavor, and be patient during cooking to achieve the perfect consistency.