Indulge in the delightful simplicity of Kalojee, a beloved Filipino dessert that's both incredibly easy to make and utterly irresistible. This chewy, sweet treat, made from glutinous rice, boasts a unique texture that’s both satisfying and comforting. Its subtle sweetness is perfect on its own, but it also pairs beautifully with a variety of toppings, allowing for endless customization to suit your personal taste. Imagine the soft, pillowy texture melting in your mouth, a perfect balance of sweet and slightly nutty flavors.
Kalojee is the perfect dessert for both novice and experienced bakers, requiring minimal ingredients and simple techniques. Ready to create this delicious snack? Let's dive into the step-by-step guide to making your own batch of this addictive Filipino delight.
Tools Needed
- Pot
- Pan
- Mortar and pestle
- Spatula
Ingredients
- Glutinous rice flour: 150 grams
- Tapioca flour: 1 tablespoon
- Hot water: 130 ml
- Granulated sugar: 3 tablespoons
- Ground peanuts: 1 tablespoon
- Ground salt: 1/4 teaspoon
- White sesame seeds: 2 tablespoons
- Black sesame seeds: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Sesame Seed Mixture
- Roast white and black sesame seeds over low heat until they change color. Let them cool.
- Pound the cooled sesame seeds using a circular motion until slightly separated.
- Mix the pounded sesame seeds with ground peanuts, salt, water, and sugar.
Step 2. Prepare and Cook the Glutinous Rice Dough
- Mix 150 grams of glutinous rice flour and 1 tablespoon of tapioca flour.
- Gradually add 130ml of boiling hot water to the flour mixture, mixing continuously until a soft, less sticky dough forms.
- Divide the dough into 2 large pieces or smaller pieces as desired. Roll each piece into a thin sheet.
- Boil the dough sheets in hot water until they float, then continue boiling for 2 more minutes.
- Immediately transfer the boiled dough to cold water.
Step 3. Fry and Shape the Kalojee
- Fry the dough sheets in a pan with medium heat until both sides are golden brown and crispy.
- Drain the oil and cut the fried dough into desired shapes.
Step 4. Finish and Serve
- Sprinkle the prepared sesame seed mixture over the Kalojee dessert.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Don't make the dough sheets too thick, as they will puff up during frying.
- Use medium heat when frying to prevent splattering and ensure even cooking.
Nutrition
- N/A
FAQs
1. Can I use regular rice instead of glutinous rice for Kalojee?
No, glutinous rice (also called sweet rice) is essential for the characteristic chewy texture of Kalojee. Regular rice won't achieve the same result.
2. How can I make my Kalojee crispier?
Ensure the rice is thoroughly dried before frying. Use enough oil and fry at a medium-high temperature until golden brown and crispy.
3. How do I store leftover Kalojee?
Store leftover Kalojee in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It may soften slightly when refrigerated.
So there you have it – your own batch of crispy, delicious Kalojee! This simple recipe is perfect for satisfying any sweet craving, and its versatility allows for endless flavor explorations. Enjoy this delightful Filipino treat and impress your friends and family with this easy-to-make snack.