Kalamay

Instructions

1. Prepare the glutinous rice
   In a large pot, combine the glutinous rice and coconut milk. If using pandan leaves, add them now. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for about 15-20 minutes until the rice is cooked and has absorbed most of the liquid. Remove pandan leaves if used.
2. Make the brown sugar mixture
   In a separate saucepan, combine the brown sugar, coconut cream, salt, and vanilla extract (if using). Stir over medium heat until the sugar is completely dissolved and the mixture starts to thicken slightly, about 5-7 minutes.
3. Combine and cook the kalamay
   Add the cooked glutinous rice to the brown sugar mixture. Mix thoroughly and continue cooking over low heat, stirring constantly to prevent burning. Cook for about 15-20 minutes or until the mixture becomes very thick and sticky. The mixture is ready when it pulls away from the sides of the pan and holds its shape when stirred.
4. Prepare the pan
   While the kalamay is cooking, prepare your mold by brushing a banana leaf-lined baking dish or regular baking dish with vegetable oil or coconut oil. This will prevent the kalamay from sticking.
5. Transfer and cool
   Transfer the hot kalamay mixture to the prepared dish. Flatten and smooth the top with a spatula or the back of a spoon that has been lightly oiled to prevent sticking. Allow to cool for about 10 minutes until it begins to set.
6. Garnish and serve
   Sprinkle the top with toasted sesame seeds and latik (toasted coconut curds). Allow to cool completely before cutting into diamond or square shapes. For traditional serving, you can brush the top with a little extra coconut oil to give it a shiny appearance.