This is it. This is the very kakanin that I have been craving and looking for for so long – the square or rectangular sticky cake that comes with a sweet syrup with latik in it. This is the same kakanin that our Lola Paring used to cook every lenten season or during undas when we were kids. It is only now that I have learned how it is called and it is called Kalamay sa latik or in English, it is sticky steamed glutinous rice cake in sweet-latik syrup. That’s the recipe we are posting today.
Kalamay is a kakanin or a sticky glutinous rice cake and each region or even provinces have their own version of this famous kalamay. One of the kalamay I have encountered and liked so far are those from the Ilocos region and those that are cooked in our town. I kind of venerate the kalamay of the Iloko. The sweet brown square with sweetened coconut in it called bucayo. I wonder how it is cooked but I’ll try to research on it and cook kalamay soon.
The Ilocanos of our town cooks kalamay with a sweet-brown syrup with latik / ladek on it. It is almost similar to palitaw sa latik (see the recipe here ) only that the syrup of this kalamay is not as thick as that of the syrup of the latter.
This is also almost similar to the famous Ilagan’s Binallay where the ground glutinous rice is cooked like suman moriecos except that the latik is not wrap with the sticky glutinous rice (see Mammy’s suman moriecos recipe here: ) and the binallay also comes with a sweet-latik syrup like the syrup in this kalamay sa latik.
There are also other Asian glutinous rice snacks that are almost similar to kalamay sa latik – the Chinese’s colorful Tang Yuan and the Japanese’s Shiratama Dang. I plan to be making them soon.
Anyway, according to Mammy, our Lola Paring (her mother) uses ground glutinous rice mixed with a small portion of ground rice (they call the mixture baur) so that the resulting kalamay will not be too sticky. The kalamay I made was really so sticky that it is too difficult for us to cut them into squares nor rectangle. Maybe next time I’ll try to mix rice flour on my glutinous rice flour to lessen the stickiness of the kalamay.
Here’s my recipe on KALAMAY SA LATIK
Kalamay cut into cubes or rectangular shape
Sweet Latik Syrup
Glutinous Rice Flour – 500 g.
White Sugar – 1/3 c.
Water – 2 1/2 to 3 cups
Sweet Latik Syrup Ingredients:
Water – 3 cups
Brown Sugar – 1 1/2 cups
Latik / ladek with a small amount of coconut oil in it – 1 to 2 cups depending on your preference (see recipe at how to make latik / ladekunder our post onInkiwar / Malagkit na may latik)
1. Mix all the ingredients for the kalamay until it forms a sticky wet dough.
2. Place the kalamay in a coconut oil greased non-stick pan or place banana leaves or a coconut greased parchment paper on a pan and put the sticky glutinous rice on it.
3. Place the pan with the kalamay dough in it on a double boiler for steaming.
4. Bring the water to a boil under high fire then reduce it to medium fire. And steam for 15 minutes.
5. Reduce the fire to low and continue steaming the kalamay until it is cooked.
6. Once the kalamay is cooked, cut it into cubes or rectangular shape. Set Aside
Sweet Latik Syrup:
1. In a sauce pan, mix all the ingredients for the syrup. Stir.
2. Bring the sauce into a boil. Stir occasionally. Let simmer for at least 5 minutes or until all the sugar has been dissolved. Remove from fire.
Toss in the cut kalamay in the sweet latik syrup. Serve :-)
By the way, you might be wonder why you can’t access our previous blog name fresha-licious, that is because we changed to our own new domain. Please visit us at http://www.myfresha-licious.com/ for the recipes on Karioka, adobong baboy sa asin, and for more recipes :-)
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