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Kalamay-hati

"How SWEET it is to be HALVED by you"
Kalamay-hati is native delicacy basically made from a concoction of ground sticky rice, sugar and coconut milk plus . It is sold in halved coconut shells that are sealed by "paper tapes".

I really liked the consistency and the sweetens of this particualt kalamay-hati. Not overly sticky that you dont need to chewovertime nor the sweetness was subdued. Unexpected for a native delicacy that is sugar-based.

How to make kalamay-hati *
INGREDIENTS
  • 2 kilos of pilit (sticky or glutinous rice used in rice cakes)
  • 6 kilos of brown sugar1 kilo of mascobado
  • ½ kilo of sesame seeds for toppings (optional)
    (This recipe can fill 40-42 pcs. of 250 ml plastic containers)
PROCEDURE
  1. You need to wash the pilit. Make sure you wash it thoroughly. Put the pilit in a bowl and add some water (use the proportions you have with an equivalent amount of rice; for this recipe, you can use 1 ½ to 2 cups of water)
  2. The next step is to galling or to grind the pilit.
  3. The ground pilit is now ready to be mixed with the coconut milk (stir this mixture consistently for 45 mins.)• After 45 mins., add the combined mascobado and brown sugar.
  4. Stir this mixture continuously for 45 minutes.
The kalamay hati is now ready to be served. You can sprinkle the sesame seeds as toppings

* Recipe taken from and read more at >>> ILOVEILOILO
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