Kalamay Recipe with Black Sesame (Linga)

Bahay Kubo Cooking Series | Desserts | Healthy Filipino | Recipes
by Rezel Kealoha - December 16th, 2020

Kalamay is a Filipino sticky rice delicacy made with just coconut milk, sugar and ground glutinous rice.  In this version black sesame is added for additional flavor and crunch.

Black sesame kalamay on a wooden plate with a green background.

Linga or Sesame Seeds

This is it, the last recipe in the Bahay Kubo Cooking Series!  We did it!  The very last vegetable is Linga or sesame seed.

Mix of white and dark sesame seeds on a green backdrop.

I have to say it was quite hard to find or think of a recipe for this one.  It’s in the song, but truthfully, I don’t remember any of my Lola’s cooking with it.  May-be just as a topping in palitaw, but that’s it.  I wanted to make a final recipe celebrating the song and using as much sesame as possible.  It’s really the perfect time to make time consuming Kalamay but with a black sesame twist.  So let’s do it!

What Is Kalamay?

What is it you ask?  As with other Filipino dishes Kalamay differs in consistency, toppings and how it is served.  Traditionally it is made with coconut milk, palm sugar and ground glutinous.  So super simple.  It’s then cooked until the right consistency is achieved.  Depending on where it was made it’s more on the runny side that can also be used as a sweetener in coffee and other desserts. 

The one that I grew up with was cooked until it was super makunat.  How do I translate that…. until it has that super dense chewy texture where it can hold it’s shape when cooled.  Now let’s make it!

What Ingredients Do You Need?

We are making a small portion that can serve 3-4 people.  All you need are these 5 ingredients to make it.

glutinous rice flour in a bag, coconut milk in a can, black sesame paste in a jar, coconut sugar in a jar, black sesame seeds on a plate on a green backround.

Coconut Milk – There is something magical that happens when you cook with coconut milk.  It gets thicker and starts releasing oils.  Which trust me helps in this recipe.

Coconut Sugar – In this recipe we are replacing the palm sugar with coconut sugar.  I think it tastes the same and also just a little bit better for you.

Sesame Paste – The key flavor in this kalamay.  As it cooks the flavor gets even more intense.  This is my favorite brand to use.  It’s creamy and not oily like others I have used.

Ground Glutinous Rice – The binder and the maker of all things gooey.

Sesame Seeds – We will use this for presentation purposes and crunch.

How Do You Make Kalamay?

First pour in the coconut milk in a non stick pan.  Really don’t use anything else.  A non stick pan will be so helpful.

Then add in the coconut sugar and leave to dissolve for about 5 minutes.  After 5 minutes add in the black sesame paste and stir well.

Coconut milk, coconut sugar and black sesame paste in a pan on a green backdrop.

Next add in the ground glutinous rice and mix until there are no lumps.

Coconut milk mixture with glutinous rice flour in a pan on a green backdrop.

Kalamay mixture in a pan with a wooden spoon in a non stick pan on a green backdrop.

Now is the hard part.  You need to keep stirring the mixture until it starts to get thick.  As this is just a small portion, it’s not as time consuming as a big batch.  It’s a good time to get a high chair and sit there with a book while you are stirring constantly for about 30-45 minutes.

If you like your Kalamay on the runny side it will be done in about 30 minutes.  If you want it more on the chewy side.  Keep stirring until you see it start pulling together and holding it’s shape when you mold it. You can see below that the coconut milk has started to release it’s oils and the mixture is a bit firm.  Stop at this point and take it off the heat.

Cooked black sesame kalamay in a non stick pan with spatula.

How to serve it

The inspiration for how I plated this is from Toyo Eatery.  They are a high end Filipino restaurant in Manila and are famous for a dish called Bahay Kubo.  Chef Navarra created this magical dish that has all 18 vegetables in it and also managed to make it taste so good.  It’s simply plated looking like a bowl of dirt.  That is the same vibe I am going for here.

Toyo Eatery Bahay Kubo Dish
The inspiration – Toyo Eatery Bahay Kubo Dish

Of course you can plate the Kalamay the traditional way by putting a banana leaf on a plate and brushing it with coconut oil and placing the cooked dish on the leaf then sprinkling whole seseme seeds on the top and be done.

However if you want to go and make a faux mound of edible dirt ala Toyo Eatery follow on.

First brush 3 small wooden bowls (about 1/2 cup capacity each) with coconut oil.  Then divide the mixture evenly between the bowls.

Black sesame kalamay in a wooden bowl on a green backdrop.

Now top it with black sesame seeds.

2 wooden bowls of Kalamay topped with black sesame seeds on a green backround.

Spread the seeds all over until the Kalamay is fully covered.

3 wooden bowls of Kalamay topped with black sesame seeds on a green backround.

See!  A magic bowl of edible dirt!  I took the extra step of finding these mini sugar vegetables to make a little garden.  Oh so adorable!

Black sesame Kalamay decorated with sugar vegetables on a green backdrop.

All that is left to do is to go a head and blow away your household with this super simple, yet stunning delicacy.

one hand holding a spoon, one hand holding the bowl of black sesame kalamay. With 2 wooden bowls of kalamay in the back on a green backdrop.

Black sesame Kalamay decorated with sugar vegetables on a green backdrop. With a spoon on the side.

I hope you all enjoyed the Bahay Kubo Series as much as I did!  It helped me become more creative with the recipes that you see on here.  If you have an idea for what series I should do next let me know!  Write me an email!  hi@rezelkealoha.com.

All The Bahay Kubo Recipes

Lumpia with Singkamas Wrapers The Bahay Kubo Cooking Series

Ensaladang Talong Dip (Eggplant Salad Dip) Recipe

Adobong Mani (Roasted Peanuts) Recipe -Bahay Kubo Cooking Series

Ginataang Sitaw and Kalabasa Quiche Bahay Kubo Cooking Series

Patani (Lima Beans) On Toast Bahay Kubo Cooking Series

Tortang Ginisang Upo at Giniling Bahay Kubo Cooking Series

Kalabasa Bread Bahay Kubo Cooking Series

Labanos Fries with Creamy Sinigang Dip – Bahay Kubo Cooking Series

Bistek Sibuyas Recipe – Bahay Kubo Cooking Series

Sinigang sa Miso at Mustasa (Miso Soup with Tamarind and Mustard Greens)

Ginisang Kamatis at Itlog (Sauteed Tomatoes with Egg)

Crispy Garlic (Bawang) – Bahay Kubo Cooking Series

Otap with Luya (Ginger) – Bahay Kubo Cooking Series

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 Black Sesame (Linga) Kalamay I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

 

Kalamay Recipe with Black Sesame (Linga)

Kalamay is a Filipino sticky rice delicacy made with just coconut milk, sugar and ground glutinous rice.  In this version black sesame is added for additional flavor and crunch.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert, Snack
Cuisine: Filipino

Ingredients

  • 1 14 oz Can Full Fat Coconut Milk
  • 3/4 Cup Coconut Sugar
  • 1/4 Cup Black Sesame Paste
  • 3/4 Cup Ground Glutinous Rice Flour
  • 1/2 Cup Black Sesame Seeds

Instructions

  • First pour in the coconut milk in a non stick pan.  Really don’t use anything else.  A non stick pan will be so helpful.
    Then add in the coconut sugar and leave to dissolve for about 5 minutes.  After 5 minutes add in the black sesame paste and stir well.
  • Next add in the ground glutinous rice and mix until there are no lumps.
  • Keep stirring the mixture until it starts to get thick.
  • If you like your Kalamay on the runny side it will be done in about 30 minutes.  If you want it more on the chewy side.  Keep stirring until you see it start pulling together and holding it’s shape when you mold it. When you see the coconut milk has started to release it’s oils and the mixture is a bit firm.  Stop at this point and take it off the heat.
  • To serve the traditional way put a banana leaf on a plate and brush it with coconut oil and spread the cooked Kalamay on the leaf then sprinkle the seseme seeds on the top.
  • To plate in individual portions first brush 3 small wooden bowls (about 1/2 cup capacity each) with coconut oil.  Then divide the mixture evenly between the bowls.
  • Now top it with black sesame seeds. Finish with edible herbs or mini sugar veggies.
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!
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