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5 from 1 vote

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 Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: Filipino

Ingredients

  • 1 14 oz Can Full Fat Coconut Milk
  • ¾ Cup Coconut Sugar
  • ¼ Cup Black Sesame Paste
  • ¾ Cup Ground Glutinous Rice Flour
  • ½ 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 ½ 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.