Cooking Filipino delicacy called "Kalamay". (my version)

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Hello, beautiful people of Hive,

I am cooking with you today a sweet and delicious delicacy popular in the Philippines, particularly in Bohol.

I made this goody today for me to satisfy my cravings and also having my first trial in making this type of delicacy. I am planning to make it a business depending on how much I can raise if I sell it per tub.

Before, we can only eat KALAMAY if somebody came from "BOHOL" would bring us as a present and I thought before that only in that place does KALAMAY is made.

Now that I am mature enough I realised that maybe I should try to make it since you can find many types of procedures on the internet already.

So let's start๐Ÿ˜Š

For the ingredients I used,

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  • 4 1/2 cups glutinous rice flour
  • 4 cups fresh coconut milk
  • 3 cups muscovado sugar
  • 1/8 cup peanut
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

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The type of flour I used is the one that I bought from the mall(the printed one) and another one is the 1-kilo glutinous rice that I bought in the market this morning that I also went to a corn mill to grind into flour and compared them. I can see that commercial flour is finer than the one from the corn mill place but it's cheaper so maybe I'll try to go with the rice grain next time so I can save a little.

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For the procedure

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  • In a pan, I combine glutinous rice flour coconut milk and salt dilutes until no lumps are visible.

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  • turn on the fire in medium heat stir gradually until you can achieve the thickness shown below and change into low heat.

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  • add peanut, stir again.

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  • Next, add on muscovado sugar.It needs a constant stirring so the sugar will incorporate with flour thoroughly.

When everything is in, now is the hardest part.

  • I continuously stirring for 30 minutes until fully cooked.

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When it's fully cooked I transfer it to my DIY coconut shell bowl just to feel that it's really a "Kalamay". Traditionally "KALAMAY" are packed inside a coconut shell.

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Inside the shell, I also put a banana leaf so it won't stick to the shell because I'm still saving it for another purpose.

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My arms are shaking after cooking but the effort is worth it. I just love my first try and I'm gonna make it again since the outcome is good for business so I will be selling next time.๐Ÿ˜

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Thanks for reading.

I hope you love it.

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