- 2 cups glutinous rice flour or finely ground glutinous rice
- 2 cups brown sugar
- 4 cups coconut cream or coconut milk (I prefer using coconut cream because of its thicker, more paste-like consistency compared to coconut milk)
- 1 tsp vanilla extract
- ½ cup roasted pinipig (rice flakes)
- In a large non-stick wok, combine coconut milk, vanilla and sugar. Stir until sugar is dissolved. (Note: Cooking in non-stick pan will make stirring a lot easier when the mixture is already thick.)
- Add glutinous rice flour. Cook in medium low heat. Keep stirring until mixture thickens. You'll know it's thick enough when you can hardly stir it. It will take approximately 45 minutes to 1 hour. Be sure to stir constantly to prevent mixture from sticking to the bottom of the pan. The secret to a thick and sticky kalamay is to cook it in low heat with constant stirring. In 30 minutes, the mixture is already cooked...but for a more sticky and chewy consistency, you can go as long as 1 more hour of stirring. I just did 30 minutes more.
- Take off from heat and transfer to a plate covered with banana leaves. If you don't have banana leaves, you can just slightly grease the plate to avoid the kalamay from sticking. Flatten the top with a piece of banana leaf or a greased spatula.
- Serve plain or sprinkle with latik or sesame seeds on top. I love it with toasted pinipig!
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