Kalamay Hati or Sundot-Kulangot Recipe

This version of Kalamay Hati just needs 3 ingredients sweet glutinous rice flour, coconut milk and coco jam.

Okay, in my research of Kalamay Hati it points me into the direction of a super similar very famous Pasalubong from Bagio called Sundot-Kulangot.

Both have very similar ingredients, which traditionally is ground sticky rice, coconut milk and muscovado sugar. They are even served the same way in halved cleaned coconut shells.

Which is actually how Kalamay Hati got it's name from. Because it's served in half a coconut shelf. Hati in Tagalong means half.

The only difference between the two seem to the be the consistency. Kalamay Hati has a more makunat texture. While Sundot-Kulangot is super runny like snot coming out of your nose. Quite apt as kulangot translates to boogers.

Again Filipino's and the genius way we name our foods.

In this recipe the texture will meet in the middle. Not quite hard and not quite runny. Just nice and soft.

We won't have access to coconut shell's but a nice pretty bowl will do.

Ingredients

Sweet Ground Rice Flour - I use the mochiko brand here in the US. You will need one cup.

Coconut Milk - Use a whole can of full fat coconut milk.

Coco Jam - Traditionally it's made with muscovado sugar, but we will be using coco jam instead. You can make your own using my recipe of coco jam or buy a jar. You will need one cup.

Crispy Latik - This is optional. Traditional Kalamay Hati has crispy latik crumbles on the top. If you want to include this make it first using my crispy latik recipe. It also makes coconut milk and you can use that to brush all over your serving dish.

If you prefer to eat it like Sundot-Kulangot keep it smooth and don't add it.

How To Make Kalamay Hati

It's best to make Kalamay Hati in a non-stick shallow pan and initially with a silicon whisk. Then as it starts to harden with a sturdy spoon.

Before you take the mixture to the stove, brush your serving dish with coconut oil. I used a crystal bowl with a cover I found at a thrift store for $6!!! You don't need to spend lots to be maarte.

When I was testing the recipe, I found that using coconut jam makes the kalamay cook much faster. The mixing only took 13 minutes and it was done. So fast!

Here is what it looks like through out the cooking process.

Once it is cooked transfer it into your serving bowl. Be very careful. It's super hot!

How To Serve Kalamay Hati

Leave it to cool down to room temperature. There is a bit of coconut oil pooling in the sides, but I found that during the cooling process it the Kalamay Hati absorbs it back in.

Just before serving sprinkle some Crispy Latik all over the top if you wish.

You can have Kalamay Hati as either a snack or dessert and serve it with some salabat and fresh mangoes on the side.

You can be even more extra and serve individual portions in a gold laced ice cream coupe like I did. Because I can. Haha.

There you go. Who knew that Kalamay could be so chic.

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