Kalamay is a proud symbol of many local traditions across the Philippines. Many regions have their versions, made with various flavors, including sapin-sapin, kapit, and bibingkoy. Sweet, chewy, and comforting, you’ll find these sticky rice cakes at big celebrations and simple, everyday snacks.
Kalamay Hati, also called sundot kulangot, is a sticky rice dessert made from glutinous rice flour, coconut milk, and muscovado brown sugar. It’s thick, glossy, golden brown, soft and chewy, and has a rich coconut flavor. Although easy to make, it does require some elbow grease, as the mixture needs to be stirred and turned in the pan for about an hour, until you can hardly lift the spoon and the mixture pulls away from the sides of the pot.
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