Home How to Make Kalamay Gabi

    How to Make Kalamay Gabi

    466
    0
    SHARE

    Along with kapit and tibok-tibok, this kalamay gabi was one of the things I learned to make during my trip to the Philippines last November. A family friend who owns a kakanin stall in our local wet market came to my mother’s house to show me the steps, and I wish now I had more than one day to work with her as she knows all sorts of rice cake recipes I would have loved to try.

    Kalamay Gabi with glutinous rice flour and taro is the ultimate Filipino rice cake. Sweet, creamy and loaded with coconut and taro flavor, it’s delicious as a snack or dessert.

    Print Recipe
    Kalamay Gabi
    Kalamay Gabi with glutinous rice flour and taro is the ultimate Filipino rice cake. Sweet, sticky, and loaded with coconut and taro flavor, it's delicious as a snack or dessert.
    Prep Time 20 mins
    Cook Time 1hr 20 mins
    Servings
    Ingredients
    Prep Time 20 mins
    Cook Time 1hr 20 mins
    Servings
    Ingredients
    Instructions
    For the Kalamay Gabi
    1. In a pot over medium heat, place gabi and enough water to cover. Bring to a boil. Cover and cook until fork tender.
    2. Drain gabi from the water and allow to cool. Peel and shred the flesh. You'll need 3 cups of shredded cooked gabi.
    3. In a wide non-stick pan, combine coconut milk, and glutinous rice flour. Whisk together until well blended.
    4. Over medium heat, cook, stirring frequently, for about 15 to 20 minutes or until mixture begins to thicken.
    5. Add shredded gabi and sugar. Stir well to fully incorporate.
    6. Continue to cook, stirring regularly, for about 40 to 50 minutes or until mixture is smooth and very thick and can be hardly lifted from the pan.
    7. Brush the bottom and sides of the serving dish with coconut oil.
    8. Transfer the kalamay mixture into the prepared pan, using a lightly oiled knife or spatula to smooth top.
    9. Brush surface with coconut oil and top with latik.
    For the Latik
    1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken. Lower heat and continue to cook.
    2. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
    3. Drain latik from the oil and store in a container until ready to use.
    Recipe Notes

    NutritionCalories: 387kcal | Carbohydrates: 38g | Protein: 4g | Fat: 26g | Saturated Fat: 23g | Sodium: 15mg | Potassium: 599mg | Fiber: 3g | Sugar: 8g | Vitamin A: 0.9% | Vitamin C: 5.1% | Calcium: 4% | Iron: 17.4%

    Comments

    comments

    Loading...

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here