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The banana leaves, though optional, give this dessert a distinct taste and fragrance. Also, vegetable or coconut oil is necessary to prevent this kakanin from sticking to the baking dish.
Glutinous Rice Coconut Milk in can Coconut Cream in can Palm Sugar or Dark Brown Sugar or Panutsa Anise Seed (optional) Banana Leaves, optional
IN THE PANTRY:
INGREDIENTS
2 1/2 cups Glutinous Rice 4 cups Coconut Milk(or 1 can coconut milk plus enough water to make 4 cups) 3/4 cup Sugar 1/2 teaspoon anise seed(optional) TOPPING
1 can Coconut Cream or 1 1/2 cups Kakang Gata 250 grams Brown Palm Sugar or Dark Brown Sugar Banana Leaves, heated
1 Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds. 2 Wash the glutinous rice and pour into the coconut milk and sugar mixture. 3 Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by
the rice.
4 On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until
the liquid has reduced in half.
5 Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the
cooked sweet rice onto the leaves and flatten evenly.
6 Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes. 7 Cool for 30 minutes before serving.
BENG'S TIPS
When buying palm sugar, get the darker brown, not the light brown so the topping will have an appetizing golden color. Lightly heat the banana leaf over the stove-top burner or in the microwave to make it pliable and easy to handle. Oil your spoon or spatula when spreading the sweet rice onto the baking dish for easy handling. The familiar licorice-taste in most biko is because of the anise seed, but it's up to you if you want to skip it.