“Sticky and chewy kalamay lansong made with glutinous rice flour, coconut milk, and sugar topped with latik. An easy and delicious snack or dessert perfect for any day and even during holidays!”

This kalamay lansong recipe is gluten-free, sticky, chewy and tasty. A delectable snack or dessert made from glutinous rice flour, coconut milk, sugar and garnish with latik on top.

Kalamay lansong is one of the simplest rice cakes you can ever make. It only requires combining all the ingredients in a bowl before steaming the mixture in a baking dish lined with banana leaves.

The process of turning the coconut cream, or kakang gata, into golden curds requires the most effort yet only takes a few minutes. The produced oil can be used to brush on the banana leaf lining and steamed cake for added taste and scent.

Another good points here is that it only requires five simple ingredients. This can easily be found in your local grocery stores.

This kakanin is ideal as a simple daily morning or afternoon snack. You can also make this for any special occasion or holidays, making it a good business idea if you want to earn extra money.

I enjoy kalamay especially as snack as it is filling and satisfying. I love to add more latik over my kalamay because it tastes so good.

You can partner it with your favorite hot beverage such as black coffee (personal preference) as it complements the bitterness of the coffee. How about you? What is your favorite drink when eating kalamay? Let me know in the comments section below.

WHY YOU’LL LOVE IT

• Simple ingredients. It requires five simple ingredients.
• Easiest kalamay to make.  One of the simplest rice cakes to make as it is cooked by steaming unlike the typical kalamay recipe that requires a lot of continuous stirring.
• Perfect for snack. Chewy, delicious and filling, it will satisfy your craving.
• Great for business. As it requires few ingredients and is easy to make, this makes this kalamay makes a great business opportunity during holiday season.

WHAT IS KALAMAY LANSONG

In various parts of the Philippines, Filipinos enjoy the sticky-sweet delicacy known as kalamay (sometimes written Calamay) which literally means “sugar”. It is produced from grounded glutinous rice, sugar, and coconut milk.

It has a sweet and nutty taste with sticky and chewy texture. Although kalamay can be consumed on its own, it is typically used to sweeten a variety of Filipino dishes and drinks.

Kalamay Lansong is another variant of kalamay but it is steamed rather than mixed continously. This delicious sticky rice cake is popular throughout the Philippines, but is especially popular in the Visayan region. The bamboo steamer used to prepare kalamay is referred to as a “lansong”.  It resembles the Chinese nian gao, or commonly called tikoy in the Philippines, but it is more sweeter, stickier and has latik or coconut curds on top.

KALAMAY LANSONG INGREDIENTS

Here are the list of ingredients we need in making kalamay lansong:

• Coconut cream. This will be used in making the latik or coconut curd that will serve as the toppings. I used canned coconut cream in this recipe but feel free to use fresh.
• Coconut milk. Adds creaminess to the rice cake. I made use of canned coconut milk because it is more convenient than buying fresh. You can always use fresh coconut milk.
• Glutinous rice flour. Responsible for the chewiness and gluiness of the kalamay.
• Sugar. It sweetens the rice cake. I used white sugar to keep the color consistency of the kalamay. You can add or lessen the sugar according to your preferences.
• Salt. Balances the flavor and assist in the shelf life of the rice cake.
• Vanilla extract. This is an optional ingredient but recommended. It will definitely add additional flavor into the kalamay lansong.

HOW TO MAKE KALAMAY LANSONG

Making  kalamay lansong is pretty easy and won’t make you break into a sweat. First, you need to prepare the latik. Then prepare your pan, combine your ingredients, steam and serve!

Prepare the coconut curd or latik:

First, let’s get the latik ready. This will serve as our kalamay garnish.

Simply cook the coconut cream in a pan over medium heat until it begins to curdle.

When it thickens, reduce the heat to low. Stir and scrape the sides and bottom of the pan frequently to prevent burning as the oil begins to separate and particles form. Continue to cook for about 30-40 minutes or until it turns light brown

When it starts to turn light brown, remove from heat. You must take it off the heat before the latik burns since it will continue to cook and brown while it cools.

Separate the oil and latik using a fine-mesh strainer. Set aside.

Prepare the pan:

Let’s get the baking pan ready now that the latik is finished. Banana leaves are frequently used in the preparation of kalamay and other rice cakes. When banana leaves are used, the dish gains a distinct scent and sweet flavor. Fresh banana leaves are stiff and difficult to bend. So we have to prepare them properly.

Using a damp cloth, wipe and clean the banana leaves. Carefully and swiftly pass the leaves over the hot flame to wilt. As soon as you place them over the flames, you’ll notice a change in hue. This will make the banana leaves soft and pliable.

Using a 9-inch and 2-inches high round pan, line the pan with the wilted banana leaves. Make sure that there are no holes or small spaces to prevent leaking of the mixture.

Brush some coconut oil from the latik to grease the banana leaf. By doing this, the kalamay will not stick to the leaves and will be simpler to remove. Additionally, the coconut oil enhanced the flavor and scent of coconut. Then set it aside.

Prepare the kalamay mixture:

Now, we come to the last part of preparation. This will be a lot easier since we already made the challenging part.

To prepare the batter, simply combine the glutinous rice flour, sugar, coconut milk, salt and vanilla extract (if using) to a large mixing bowl. Mix the ingredients thoroughly until the mixture is smooth and lump-free.

Place a fine-mesh sieve over the pan lined with banana leaves and pour in the batter. This will get rid of lumps that will result in a smooth rice cake. Note: The batter should have a flowing consistency and not too thick. That’s it!

Steam and serve:

Now for the final part, let’s steam the rice cake.

Place the baking pan into the steamer. Cover the lid with a clean cloth to prevent water from dripping into the mixture.

Using medium heat, let the kalamay steam for 45 – 50 minutes, or until a toothpick inserted in the center of the pan comes out clean and feels sticky rather than liquidy.

Remove the pan from the steamer and let it to cool completely in a wire rack.

Flip the kalamay lansong over a serving dish and peel off the banana leaves.

Before cutting into sections, generously brush with coconut oil, then garnish with latik.

Serve as a dessert or snack with your favorite hot drink and enjoy!

RECIPE TIPS

• Although canned coconut cream and milk will work perfectly on this recipe, using fresh coconut cream and milk are always preferred.
• Use a non-stick pan in making latik or coconut curds.
• Using banana leaves will add aroma and flavor to the kalamay.
• Thoroughly wash the banana leaves, then pass them carefully and quickly over the flame to wilt. As soon as you place them over the flames, you’ll notice a change in hue. As a result, the banana leaves will become elastic and robust.
• If you live somewhere where banana leaves are difficult to come by or are expensive, you can prevent the rice cake from sticking to the pan by generously brushing it with coconut oil. You can also use parchment paper but remember to brush with coconut oil.
• Strain the mixture for a smooth and lump-free kalamay lansong.
• Cover the steamer lid with cheesecloth or clean cloth to prevent water droplets from leaking into the rice cake while it is steaming.
• Steaming duration varies depending on the size of the kalamay you are making. Insert a toothpick in the center to check the doneness. If it comes out clean, then it is cooked.
• Let the rice cake completely cool and set before cutting. For simpler cutting, lightly brush coconut oil (left over from making the curds) on the knife.

HOW TO SERVE

Kalamay lansong can be serve as dessert or snack and it’s a great pair to hot chocolate, coffee or tea.

HOW TO STORE KALAMAY LANSONG

Leftover kalamay lansong will last in the refrigerator for up to 5 days when stored in an airtight container. Cover with banana leaves to retain freshness.

To reheat, you can microwave for around 1-2 minutes. Alternatively, you can take it out of the refrigerator 30 minutes before consuming.

If you’ve tried this recipe, please share it, rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

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