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.
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
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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.
In a large non-stick skillet add in 1 cup of glutinous rice flour and 1 tablespoon of cinnamon.
Mix everything together until combined.
Now 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.
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.
This is what it looks like after 6 minutes on high heat.
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.
This is how the Apple Cider Kalamay looks after 16 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!
Individual servings of Kalamay should be the norm. It takes the stress away from cutting something super sticky and it's also super glam.
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.
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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.
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