Kalamay Hati Recipe

Kalamay hati is a sweet Filipino treat made with glutinous rice flour, coconut milk, and muscovado sugar. It’s chewy, sticky, and rich in coconut flavor. This easy kalamay hati recipe shows you how to make this classic Filipino rice cake that’s great for sharing during holidays or any special occasion. 

What is Kalamay Hati?

Kalamay hati is a Filipino rice cake made from a simple mix of glutinous rice flour, coconut milk, and muscovado sugar. It’s a popular treat, especially in the Visayas region, and is enjoyed for breakfast or as a snack during special occasions like town fiestas and holidays. The rice cake has a sticky, chewy texture and a sweet coconut flavor that makes it hard to resist.

Making kalamay hati involves cooking the rice flour and coconut milk mixture until it thickens, which can take about an hour of constant stirring. The end result is a smooth, dense cake with a lovely sweetness from the muscovado sugar. Some people top their kalamay hati with latik, which is a crispy coconut milk residue that adds extra flavor and texture.

The name “kalamay hati” comes from its traditional packaging method. “Kalamay” means sugar, while “hati” means half, referring to the way it was once sold in half coconut shells. Though this method is rare now, kalamay hati is often found in shallow trays or small containers, making it easy to enjoy.

This sticky rice cake is filling, making it a great choice for breakfast, especially paired with a hot cup of coffee. Whether served during festive events or just as a daily snack, this kalamay hati recipe is a sweet, satisfying part of Filipino food culture.

Where Did Kalamay Hati Come From?

Kalamay hati comes from the Philippines, specifically from regions like Bohol and Iloilo. It’s a version of the traditional Filipino dessert called kalamay, which is made from coconut milk, brown sugar, and glutinous rice. The name “kalamay hati” means “half kalamay,” referring to the way it was traditionally packaged in split coconut shells and sealed with red paper. This is still common in some places like Bohol, where it’s sold inside smooth coconut shells.

Kalamay hati is thicker and chewier than other types of kalamay, making it more of a snack on its own rather than a sweetener for other dishes. It’s made by cooking glutinous rice flour with coconut milk and muscovado sugar until it becomes thick and sticky. In some regions, it’s topped with latik, a crispy coconut milk residue, for extra flavor.

While the dish is popular in the Visayas, there are other regional versions across the Philippines. It takes other forms in the Mountain Province and Mindoro, with different flavors and textures. Despite these differences, the concept of using coconut, sugar, and rice remains the same. Kalamay hati is often enjoyed during celebrations like fiestas, but it’s also a regular treat for breakfast or as a snack.

Kalamay Hati Cooking Tips

Here are some simple tips to take your kalamay hati to the next level: 

1. Use high-quality ingredients.

Use fresh coconut milk and muscovado sugar if possible. They make a huge difference in the flavor.

2. Stir constantly.

You’ll need to stir the mixture for about an hour. It’s important to keep it moving so it doesn’t burn at the bottom. Use a sturdy paddle spoon with a long handle. 

3. Low heat is key.

Don’t rush it by cranking up the heat. Cooking it on low lets the flavors develop slowly and prevents the mixture from burning.

4. Get the right texture.

The consistency should be thick enough that you can’t easily lift the spoon. If it’s too runny, keep cooking and stirring.

5. Use latik if possible. 

Latik adds a nice crunch and flavor. It’s made by simmering coconut cream until it thickens and turns golden brown. It’s worth the extra step. 

6. Use a non-stick pan.

Doing this helps with easier stirring and cleanup, especially since the mixture gets sticky.

7. Let it cool down.

Let the kalamay hati cool a bit before serving so it firms up and becomes chewier.

What to Serve With Kalamay Hati

This kalamay hati recipe is sweet, sticky, and filling, so it pairs well with drinks or light snacks to balance out the richness. Here are a few ideas:

• Coffee or Tea: A hot cup of coffee, hot chocolate, or tea is perfect with kalamay hati. The coffee’s bitterness, the hot chocolate’s richness, or the tea’s mild taste complements it. 

• Milkshake: The milkshake’s smoothness and creaminess complement the chewy texture of the rice cake.

• Fruits: Fresh fruits like bananas, mangoes, or pineapples work great. They add a refreshing contrast to the kalamay hati and help cut through the sweetness.

• Savory Snacks: Want something savory to balance the sweetness? Try serving it with salty snacks like fried fish, crunchy chips, or cheese. The saltiness balances out the sticky sweetness.

• Ice Cream: Serve kalamay hati with a scoop of vanilla or coconut ice cream for a wonderful dessert combo. The cold and creamy ice cream pairs nicely with the chewy, sweet kakanin.

Kalamay Hati Recipe

Cuisine: Filipino

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 to 10

Ingredients

2 cups glutinous rice flour

1 ½ cups muscovado sugar

1 ½ cups coconut milk (fresh or canned)

½ teaspoon salt

1 cup coconut cream

½ cup latik (coconut milk curds) for topping (optional)

Instructions

1. Start by mixing the glutinous rice flour, muscovado sugar, salt, and coconut milk in a bowl. Stir until the flour dissolves and there are no lumps. Set it aside.
2. Add the coconut cream and bring it to a gentle simmer over low heat in a medium-sized saucepan. Once it starts to heat up, slowly pour in the rice flour mixture. Keep stirring as it heats up. Doing this will help it thicken evenly and avoid lumps.
3. Constantly stir the mixture to prevent it from sticking to the pan. The texture will change as it thickens. After about 40 to 50 minutes of stirring, you’ll notice the mixture becoming very thick and sticky. Keep going until it’s almost impossible to lift the spoon from the pan.
4. Once the mixture reaches a thick, paste-like consistency (think of the texture of dough), it’s ready to pour into a container. If you’re unsure, you can test it by scooping a small portion and letting it cool a bit to see if it holds its shape.
5. Once thickened, pour the kalamay hati into a round or shallow tray (or any container you like). Smooth the top with a spatula or spoon. Let it cool for at least 30 minutes so it firms up a little. It’s best served at room temperature.
6. If you like, sprinkle latik on top for extra flavor and texture. Make latik by simmering coconut cream until it thickens and curds form. Stir continuously until golden brown.
7. Slice the kalamay hati into squares or squares, and enjoy! It’s perfect as a snack or dessert, and it pairs great with coffee or tea.

Frequently Asked Questions

Conclusion

Kalamay hati is a delicious Filipino treat perfect for satisfying your sweet tooth. With its chewy texture and coconut flavor, it’s a favorite for breakfast, snacks, or special occasions. Follow our easy kalamay hati recipe and serve it with a nice drink or snack for the perfect treat!

About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix. 

HICAPS also provides tools and resources to valued partners, such as the free “How to Increase Your Sales Amidst the Pandemic” E-book and free dealer locator that helps look for baking ingredients near me. 

Want more free tips and tutorials? Follow us on Facebook at Hicaps Mktg. Corp. and on YouTube at HicapsTV. Want to be one of our valued partners? Fill out this form. Looking forward to talking to you soon!