Kalamay Hati Recipe (Filipino Coconut Sticky Rice Dessert)
Kalamay Hati is a traditional Filipino sticky rice dessert made from glutinous rice flour, coconut milk, and sweetener, cooked into a thick, chewy confection. The name translates to "half coconut" in Tagalog, referring to its traditional serving method in halved coconut shells. This simplified version uses coco jam instead of raw sugar, creating a rich, caramel-colored kakanin with deep coconut flavor and satisfying makunat texture. Ready in 15 minutes, it bridges the gap between the firmer kalamay and runnier sundot-kulangot, delivering authentic Filipino comfort food with minimal effort.
Ingredients
- 1 cup sweet glutinous rice flour mochiko brand
- 1 can 13.5 oz full-fat coconut milk
- 1 cup coco jam store-bought or homemade
- ½ cup crispy latik optional, for garnish
- 1 tablespoon coconut oil for greasing
Instructions
- Start by brushing your serving bowl generously with coconut oil, making sure to coat all surfaces. This prevents the kalamay from sticking and makes serving much easier later.
- In your non-stick shallow pan, combine the sweet glutinous rice flour, coconut milk, and coco jam. Mix everything together with your silicon whisk until well combined. Don't worry if you see some coconut lumps - these will melt and disappear during cooking.
- Place the pan on your smallest burner and turn the heat to high. Begin stirring the mixture constantly with your whisk. This constant stirring is crucial to prevent burning and ensure even cooking throughout.
- Continue stirring for about 8 minutes until you notice the oil from the coco jam starting to separate and seep out. At this point, reduce the heat to low to prevent burning while the mixture continues to thicken.
- Switch to your sturdy wooden spoon as the mixture becomes thicker and harder to stir. Keep stirring constantly for another 5 minutes until the kalamay turns a rich dark brown color and holds its shape when you lift the spoon.
- Carefully transfer the hot kalamay into your greased serving bowl. Work quickly but safely as the mixture will be extremely hot. Smooth the top with the back of your spoon if desired.
- Allow the kalamay to cool to room temperature, about 30 minutes. You might notice some coconut oil pooling on the sides, but this will be absorbed back into the kalamay as it cools.
- Just before serving, sprinkle the crispy latik evenly over the top if using. Serve at room temperature with a spoon for the best texture and flavor.
Tips from Lola's Kitchen
- Always use the smallest burner to maintain better heat control
- Never stop stirring once you start cooking - this prevents burning and ensures smooth texture
- Test doneness by lifting the spoon, the mixture should hold its shape for a few seconds
- If mixture seems too thick while cooking, add a tablespoon of coconut milk
- Make crispy latik first if using, as it can be stored and the leftover coconut milk can grease your bowl
- Use a crystal or glass serving bowl to make it look extra special for guests
Tried this recipe?Let us know how it was!