Kalamay with Coconut and Brown Sugar Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sticky sweet Filipino rice cake made from glutinous rice, coconut milk, and a rich brown sugar caramel topping. This Filipino-inspired recipe, ready in about 60 minutes, layers glutinous rice flour, coconut milk, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups glutinous rice flour, 1 1/2 cups coconut milk, 3/4 cup water, and 1/4 tsp salt. Whisk thoroughly until a smooth batter forms with no lumps.
  2. Step 2: Pour the batter into a greased 8-inch square baking pan. If using, tuck in 2 pandan leaves for fragrance.
  3. Step 3: Steam the batter over boiling water for 40 minutes, covering the steamer to keep the heat consistent, until the kalamay is set and sticky to the touch.
  4. Step 4: Meanwhile, in a small saucepan, melt 1 cup brown sugar over medium heat, stirring constantly until it forms a syrupy glaze, about 5 minutes.
  5. Step 5: Remove pandan leaves from the steamed kalamay and pour the hot brown sugar glaze evenly over the top. Allow to cool and set for 30 minutes before slicing into squares.

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