Kalamay Hati: Sticky Rice and Muscovado Pudding with Latik
Kalamay hati is a dark, glossy rice cake of glutinous rice flour, coconut milk and muscovado sugar, stirred for an hour until it is thick enough to hold its shape, then topped with latik. In Western Visayas it is made with the dark muscovado from Negros and Panay and shared during Undas and fiestas.
About Kalamay Hati
Kalamay means "sugared", and the name hati ("halved") is said to come from the old way of selling it in halved coconut shells sealed with paper. Kalamay is made across the Philippines, and the Visayan version is known for its deep brown color and molasses flavor from muscovado, the unrefined cane sugar that the sugarlands of Negros and Panay are known for.
It is a labor of love: the mixture has to be stirred constantly over low heat for about an hour, and it is usually a two-person job by the end. That is why it is saved for occasions, and why it appears on the Undas table with ibus, alupi and valenciana.
Ingredient notes
- Glutinous rice flour: gives the dense, stretchy texture.
- Coconut milk: cooks into the flour for richness.
- Muscovado sugar: gives the dark color and molasses flavor. Dark brown sugar is the closest substitute.
- Coconut cream: simmered into latik (toasted curds) and its fragrant oil for the topping.
Tips for the best Kalamay Hati
- Dissolve the flour in cold coconut milk first. It prevents lumps.
- Stir constantly with a wooden spoon. Scrape the bottom so it does not scorch.
- Cook until it pulls away from the pan. It should be very thick and glossy.
What to serve with Kalamay Hati
Serve in slices at merienda, with coffee or hot chocolate.
Variations and substitutions
- With pandan: add a knotted pandan leaf while cooking.
- Toasted sesame: sprinkle on top instead of latik.
- Brown sugar: use dark brown sugar if you cannot find muscovado.
Storing and reheating
Cover and keep at room temperature for 2 days, or refrigerate for up to a week. Warm briefly in a steamer or microwave to soften.
Frequently asked questions
What does "hati" mean?
"Half". It is said to come from selling kalamay in halved coconut shells.
Why is my kalamay hati lumpy?
The flour was added to hot liquid. Dissolve it in cold coconut milk before heating.
How do I know it is done?
It is very thick, glossy and pulls away from the sides of the pan as you stir.
More Filipino recipes you might like
Biko, Ibus and Maja Blanca.
