Kalamay Kapit

Kalamay Kapit is a native Filipino sweet rice dessert with coconut milk. It is very similar to Kakanin Lansong. Lansong is plain and simple. After steaming, top it with latik and serve. But Kalamay Kapit has ube jam, jackfruit and latik, rolled into a log then bathed with sweet syrup. 
I've seen different ways on how to prepare it but my version is very easy and simple. You can use a store-bought Ube Jam or use my homemade Ube Halaya recipe. For the jackfruit, I suggest to use a store-bought Jackfruit/Langka in Syrup. If it is not available, you can use raw langka and boil in water and sugar.

Here's my simple version. After steaming the rice cake, I immediately flattened it into a rectangle, spread the center with ube jam and added some jackfruit, rolled into a log and sliced them into serving portions. Topped it with jackfruit strips, drizzled with jackfruit syrup and topped with lots of latik. Super easy. There's no need to flatten each one, top with jam, langka and latik and roll individually. That process takes a lot of time and I believe this process of mine is way easier. The only struggle is slicing them. Tip? Make sure to grease your knife with oil or oil from latik and you're ready to go. 

This a great recipe to try if you are a Kakanin or Kalamay lover like me. Here are other recipe, you can try that are made from glutinous rice flour as well.

• SAPIN-SAPIN
• KAKANIN LANSONG
• BUTTER MOCHI

Kalamay Kapit Recipe

Ingredients:

• 2 cups glutinous rice flour
• 1/2 cup sugar
• 1 can, 15 oz or 1 3/4 cups coconut milk
• 1 can, 15 oz or 19 oz  coconut cream for Latik
• Ube Halaya / Ube Jam 
• Jackfruit / Langka in syrup

​video

Procedure:

• Prepare the latik by heating coconut milk or cream in a pan. Bring to a boil.  Lightly stir if bottom or sides of pan starts to brown. Milk will turn into solid and oil will separate. Cook until golden brown. Set aside.
• Note: If the brand that you used did not turn into oil, you can add 2 tbsp vegetable oil to the solid residue and cook until light the color turns light brown in color.​ ​​Set aside.
• In a large mixing bowl, combine glutinous rice flour and sugar.
• Add coconut milk. Mix until fully incorporated and batter becomes smooth. 
• Transfer the mixture to  an 8 "or 9" round or square cake pan lined with parchment paper.
• Steam for 30 minutes over medium heat. 
• Transfer the still-warm rice cake on a 13 X 9 tray (Invert over the tray) and remove parchment paper.
• Flatten with a rolling pin greased with oil. Shape into a rectangle.
• Spread the middle part with ube jam / ube halaya. 
• Add some sweet jackfruit or langka strips. 
• Roll into a log and cool completely. 
• Slice into serving portions.
• Top with jackfruit strips, jackfruit syrup and latik.
• Enjoy.​​

​

​yOU mAY aLSO lIKE:

sAPIN-sAPIN

butter mochi