• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Kakanin Recipes

    Published: Sep 12, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Apple Cider Kalamay

    Jump to Recipe Print Recipe

    This Apple Cider Kalamay is like scooping into a super sticky cup of apple sauce. Simply made with apple cider, apple sauce, cinnamon and maple syrup, it's fall in a cup Filipino style.

    Apple Cider Kalamay in crystal glasses.

    I love super sticky, gooey Kalamay. If you don't know Kalamay is a Filipino dish that is traditionally made with sweet glutinous rice flour, coconut milk and muscovado sugar.

    In this version of Kalamay, we are going to be making it with apples. Both apple cider and apple sauce to be exact! Because why not? If you live in an area where there is apple picking available along with fresh apple cider, sometimes you run out of ideas of what to do with it.

    Now you know you can make Apple Cider Kalamay too!

    Ingredients

    Do you all like seeing which brands of ingredients I use in the recipes? If it's helpful let me know.

    Here is what you would need to make Apple Cider Kalamay.

    Sweet Glutinous Rice Flour - The key to super sticky Kalamay. I like using the Mochiko brand from Kona Farms.

    Cinnamon - Cinnamon and apples just go so well together and will give the recipe some warmth.

    Apple Cider - The key flavor ingredient! You will need 2 cups. If you can try to get fresh apple cider. Otherwise do what I did and get the best store bought apple cider you can.

    Apple Sauce - This just adds more apple flavor and really a bit of fiber to the Apple Cider Kalamay. Just a cup and a half is fine. I stole one from my kid's snack stash! Alternatively you can make your own apple sauce using my recipe.

    Maple Syrup - Keeping with the theme of autumn and fall, we will use maple syrup as our sweetener. You can also go with honey or date syrup.

    How To Make Apple Cider Kalamay

    Here are some tips and step by step instructions on how to make your kalamay.

    sweet rice flour and cinnamon in a skillet

    In a large non-stick skillet add in 1 cup of glutinous rice flour and 1 tablespoon of cinnamon.

    sweet rice flour and cinnamon in a skillet mixed together.

    Mix everything together until combined.

    Apple cider in a skillet

    Now add in 2 cups of apple cider, ½ cup of apple sauce and ¼ cup of maple syrup.

    Apple Cider Kalamay batter in a skillet

    Mix well with a whisk until the mixture is nice and smooth.

    Now time to cook! Place your non-stick skillet over your smallest burner and turn the heat on high. Constantly stir the Apple Cider Kalamay mixture until it starts to get thick.

    After 6 minutes of cooking

    This is what it looks like after 6 minutes on high heat.

    After 11 minutes of cooking.

    Once it is thick, turn the heat down to medium and keep stirring to cook down further. This is what it looks like after 11 minutes.

    After 16 minutes of cooking

    This is how the Apple Cider Kalamay looks after 16 minutes of cooking.

    After 21 minutes of cooking.

    Finally after 21 minutes it's still super gooey, but a bit darker and more cooked down.

    How To Serve Your Apple Cider Kalamay

    Look. There is nothing wrong with being fancy. So take out your fanciest cup's and or bowls. I used vintage crystal cup for that maarte touch. You can too!

    Apple Cider Kalamay in crystal glasses.

    Individual servings of Kalamay should be the norm. It takes the stress away from cutting something super sticky and it's also super glam.

    Apple Cider Kalamay in a crystal bowl with a spoon.
    Apple Cider Kalamay in a crystal bowl with a spoon.

    It's best to eat it cooled down completely and on the same day. If you have leftovers cover with plastic wrap and leave on the counter for up to 2 days.

    For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this recipe.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    Apple Cider Kalamay

    This Apple Cider Kalamay is like scooping into a super sticky cup of apple sauce. Simply made with apple cider, apple sauce, cinnamon and maple syrup, it's fall in a cup Filipino style.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 21 minutes minutes
    Course: Dessert, Merienda
    Cuisine: Filipino
    Servings: 4 Servings
    Author: Rezel Kealoha

    Equipment

    • Non-Stick Skillet

    Ingredients

    • 1 Cup Sweet Glutinous Rice Flour
    • 1 Tablespoon Cinnamon
    • 2 Cups Apple Cider
    • ½ Cup Apple Sauce
    • ¼ Cup Maple Syrup

    Instructions

    • In a large non-stick skillet add in 1 cup of glutinous rice flour and 1 tablespoon of cinnamon. Mix everything together until combined.
    • Add in 2 cups of apple cider, ½ cup of apple sauce and ¼ cup of maple syrup. Mix well with a whisk until the mixture is nice and smooth.
    • Place your non-stick skillet over your smallest burner and turn the heat on high. Constantly stir the Apple Cider Kalamay mixture until it starts to get thick. About 6 minutes.
    • Turn down the heat to medium and cook for a further 15 minutes until the mixture starts getting darker and thicker and starts to hold it's shape.
    • Divide the Apple Cider Kalamay into 4 individual serving cups. Cool to room temperature and serve.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Kakanin Recipes

    • Coconut Bibingka
    • Puto Maya Recipe
    • Blueberry Bibingka Muffins
    • Pistachio Cream Biko

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required