How To Make Homemade Kalamay Hati

Homemade Kalamay Hati

Today I made Kalamay Antipolo or Kalamay Hati or Kalamay Perya. Remember those thin kakanin in banana leaves we see on the streets during Town Fiestas? They say those are from Antipolo, others say they are from Bohol or some from Iloilo accordingly. 

Wherever they are from, I like them very much. In Baguio, they sell them inside small ball containers wherein just a pea size of the sticky snack can be found inside. Later on I found some of these kalamay inside coconut shells wherein you get more delicious concoction. 

Whatever it is called, I like it specially when it has more latik. The texture is almost similar to soft tikoy, a sticky Chinese sweet rice cake. 

Here is a recipe I followed when I cooked this Kalamay Hati which is super better than those bought in the streets sold by ambulant vendors during town fiestas. We need only a few ingredients like sweet rice powder also known as glutinous rice powder, muscovado sugar, coconut cream and milk plus a lot of patience.

Ingredients:

2 cups malagkit rice powder

2 cups muscovado sugar (packed), use all 1/2 kilo in the bag

4 cups gata from 2-3 coconuts,  (2 cups cream, 1st extraction) + 2 cups diluted with water from the 2nd extraction

Procedure:

Combine all malagkit rice powder in a big kawa with 4 cups combined coconut milk and stir to dissolve. 

Cook this in low heat, mixing and scraping the bottom of the kawa until the mixture turns pasty and makunat.

Add all the muscovado sugar to the pasty mixture, stir to dissolve the sugar and continue to cook on low heat, stirring and scraping the bottoms and sides non-stop. 

Continue cooking and scraping the bottom on low heat, the color will turn dark and becoming more makunat. 

Continue cooking for a total of 45 minutes doing the same stirring and scraping until you cannot stir it anymore. 

Transfer the cooked kalamay in an oiled platter ( you can line it w/ oiled banana leaf ) and spread it thin just like those we buy in the peryas (fiesta fairs).

Plain Kalamay Hati 

Top with latik. I'm sure you know how to make latik. If not, just cook a cup of coconut cream until reduced to solids and continue to cook it until it browns but not burnt in its own oil. You have to do it stirring from start to end. Do this before you cook the kalamay so you have oil to use.

"Latik"

 Try it, it's yummy. 

Hope you like it.

Kalamay Hati With "Latik"