Kalamay with Coconut and Brown Sugar Glaze
A sticky sweet Filipino rice cake made from glutinous rice, coconut milk, and a rich brown sugar caramel topping. This filipino-inspired desserts 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.
Ingredients
- 2 cups glutinous rice flour
- 1 1/2 cups coconut milk
- 1 cup brown sugar
- 3/4 cup water
- 1/4 tsp salt
- 2 leaves pandan leaves (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Pour the batter into a greased 8-inch square baking pan. If using, tuck in 2 pandan leaves for fragrance.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Kalamay with Coconut and Brown Sugar Glaze take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Kalamay with Coconut and Brown Sugar Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Kalamay with Coconut and Brown Sugar Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kalamay with Coconut and Brown Sugar Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kalamay with Coconut and Brown Sugar Glaze?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
