Kalamae, a beloved Filipino dessert, offers a delightful symphony of textures and flavors. Imagine the creamy richness of coconut milk, subtly sweetened and infused with the fragrant aroma of pandan leaves, all enveloped in a delicate, almost ethereal, consistency. This traditional treat is surprisingly simple to make, yet delivers a taste experience that is both comforting and sophisticated, a perfect ending to any meal or a delightful snack on its own. The gentle sweetness and refreshing nature of Kalamae make it a welcome respite on a hot day or a cozy indulgence on a cool evening.
This recipe focuses on achieving the perfect balance of soft texture and subtle sweetness, using readily available ingredients. We'll guide you through each step, ensuring a successful and delicious Kalamae experience. Ready to embark on this culinary journey and create your own batch of this heavenly Filipino dessert? Let's move on to the detailed, step-by-step process.
Tools Needed
- Pan
- Spatula
- Tray
- Banana leaves
- Gusset bag (optional)
- Stapler (optional)
Ingredients
- Glutinous rice flour: 300 grams
- Sugar: 150 grams
- Salt: 1/2 teaspoon
- Coconut milk (part 1): 500 ml
- Coconut milk (part 2): 100 ml
- White sesame seeds
- Roasted peanuts
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix glutinous rice flour, sugar, and salt until well blended.
- Gradually add the first portion of coconut milk (500ml), stirring to combine until the flour dissolves.
Step 2. Cook the Kalamae
- Put the pan on the stove and add the second part of coconut milk (100ml). Bring to a boil over low heat.
- Add all the flour to the boiling coconut milk. Stir constantly over medium heat to prevent clumping.
- When the dough starts to thicken, reduce heat to low. Continue stirring continuously until the water dries up and the dough becomes thick and sticky.
- Keep stirring over low heat for about 20-25 minutes, until the Kalamae is cooked through. Use a spatula to stir vigorously, moving back and forth.
- Check if the Kalamae is ready by scooping it up. If it breaks slowly, it’s ready. Turn off the heat.
Step 3. Cool and Garnish
- Pour the Kalamae into a tray lined with banana leaves. Let it cool completely.
- Once cool, add roasted white sesame seeds and roasted peanuts. Mix well.
Step 4. Package (Optional)
- Pack the Kalamae into bags (optional).
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Use freshly roasted peanuts for the best aroma and taste.
- You can use other sugars like coconut or palm sugar.
- It's recommended to use a non-stick pan for easy stirring and to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I substitute pandan leaves with other flavorings?
Yes, you can experiment! Vanilla extract or a touch of vanilla bean paste can offer a similar subtle sweetness. However, pandan's unique aroma is key to authentic Kalamae.
2. How can I ensure my Kalamae has the right consistency?
The cooking time is crucial. Cook over low heat, stirring frequently, until the mixture thickens to your desired consistency. It should be thick enough to coat the back of a spoon but still pourable.
3. How long can I store leftover Kalamae?
Store leftover Kalamae in an airtight container in the refrigerator for up to 3-4 days. It may thicken slightly as it cools.
Enjoy your homemade Kalamae! This simple recipe delivers a truly authentic and delicious taste of the Philippines. We hope you savor every creamy, fragrant spoonful.