GLUTINOUS KALAMAYHATI
Happy Tasty Tuesday everyone! My entry for today is about the family's favorite which we call "Kalamayhati" in our native tongue. It is yummy and mouth-watering especially if it is well done. The reason is that preparation is a bit straining but it's all worth. Here's how it is prepared:
Ingredients:
• 1kilo Glutinous rice (ground)
• 3/4 kilo brown sugar or muscovado
• 8 cups pure coconut milk
• 1 tsp vanilla
Coconut milk
Muscovado
Instructions:
- First and foremost, soak the grounded glutinous rice in water. Soak overnight for better result. The stuff is expected to rise a bit due to the liquid part.
- See to it that it won't form a lump by squeezing the soaked glutinous rice. It should be liquidised enough but not too watery.
- Boil coconut milk in a wok, stirring gently until the oily part is separated from the curd.
- Segregate the crunchy solidified coco milk. It will be added once the process is done. For me, I like eating this crunchy filling.
- Add the brown sugar and/or muscovado, stirring occasionally to avoid getting burnt.
- Gently add the soaked glutinous, stirring slowly to let the syrup absorb evenly.
- Take note that the g.rice is still raw. It will be advisable to keep the second squeezed coconut as a reserve just on case the g.rice is already so sticky but still uncooked.
- Add more Coco milk just in case, for you to stir the stuff more easily.
You will notice that it is already cooked when the g.rice becomes transparent or you may test first and taste if the grains are well done.
The whole process takes 1.5 to 2 hrs to have a good effect. You will notice on the above photo that it is so sticky already.
With enough Coco milk, kalamayhati will look oily and so delicious! We prefer to place it over banana leaf to avoid it from sticking.
See, it won't fall down because it's so sticky and it means that it's well done and worth the effort.
Try it guys! You won't regret it. Thanks to @qurator's effort. I have shared one of our best Filipino delicacies.
Thank you and have a nice day ahead.
Till then,
@Sarimanok