Kalamay Lansong is a delightful Filipino dessert that captures the essence of sweet comfort food. This steamed sticky rice cake, made primarily from glutinous rice flour, coconut milk, and sugar, showcases a velvety texture that melts in your mouth. It’s often enjoyed during special occasions, family gatherings, or simply on a cozy afternoon with a warm cup of coffee or tea.
My first encounter with Kalamay Lansong took place at a local Filipino fiesta, where the inviting aroma wafted through the air, beckoning me to indulge. The vibrant banana leaves wrapped around this treat added a rustic charm, making it impossible to resist. Even if you’ve never tried this dessert, I promise that the experience of making it will fill your kitchen with warmth and joy, and you’ll eagerly await your first bite!
Why You’ll Love This Recipe
- Simple & Quick: With just 5 minutes of prep and 60 minutes of cook time, it’s a breeze to whip up.
- Irresistible Flavor: The combination of coconut milk and glutinous rice flour creates a luscious, creamy sweetness that is hard to forget.
- Eye-Catching Appeal: Wrapped in vibrant banana leaves, it’s not just tasty, but also wonderfully beautiful.
- Flexible Serving: Great as a snack, dessert, or breakfast treat; perfect for any occasion.
- Diet-Friendly Options: Naturally gluten-free and can be made dairy-free by adjusting the ingredients!
Ingredients You’ll Need
- 1 can coconut cream: This lends rich flavor and creaminess to the dessert. Opt for a high-quality brand for the best results.
- 2 cups glutinous rice flour: The star of the show, it gives Kalamay Lansong its unique sticky texture. You can substitute with sweet rice flour if necessary.
- 1 can coconut milk: Adds creaminess and subtle sweetness; be sure to use full-fat coconut milk for a richer taste.
- â…” cup sugar: Adjust according to your taste. Feel free to add more if you like a sweeter dessert.
- A pinch of salt: Balances the sweetness and enhances overall flavor.
- 1 teaspoon vanilla extract: This adds depth and a pleasant aroma to the dessert.
- Banana leaves for lining the pan: Not only do they impart a lovely fragrance, but they also prevent the cake from sticking. You can substitute with parchment paper if necessary.
How to Make Kalamay Lansong
- Make the latik: Start by cooking the can of coconut cream over medium heat. Stir constantly until the oil separates and the solids turn golden brown. Strain this to separate the latik from the oil and set both aside.
- Prepare the banana leaves: Wipe the banana leaves clean and quickly pass them over a flame for a few seconds to soften. Line an 8-inch round pan with the leaves, making sure to cover the bottom and sides completely. Brush lightly with the latik oil to prevent sticking.
- Combine the batter: In a mixing bowl, combine 2 cups of glutinous rice flour, 1 can of coconut milk, â…” cup of sugar, a pinch of salt, and 1 teaspoon of vanilla extract. Mix until the batter is smooth and free of lumps.
- Steam the cake: Pour the batter into the prepared pan, ensuring it’s evenly spread. Steam over medium heat for about 30 minutes or until set. To avoid water dripping onto the cake, wrapping the lid in a cloth is a clever trick!
- Finish with latik: While the cake is still warm, brush it with the reserved latik oil and generously sprinkle with latik. Allow it to cool slightly before slicing into pieces to serve.
Storing & Reheating
Kalamay Lansong can be stored at room temperature for up to two days if kept covered. For longer preservation, move it to the refrigerator in an airtight container where it will last for about one week. If you’d like to freeze it, wrap pieces tightly in plastic wrap and place them in a freezer-safe container for up to three months. To reheat, simply steam the pieces again over medium heat for about 10-15 minutes until warmed through, giving them a chance to regain their original texture.
Chef’s Helpful Tips
- Make sure to stir the coconut cream constantly when cooking to avoid burning it, and keep an eye on it as it turns golden brown.
- If your batter is too thick, you can add a little more coconut milk to achieve the right consistency.
- Let the cake cool completely before slicing to ensure clean cuts.
- Feel free to experiment with flavors by adding a bit of pandan extract for a refreshing twist!
- If you want to make this dessert ahead of time, prepare and steam it a day before serving; it stores well and tastes even better after a day in the fridge.
Kalamay Lansong is more than just a dessert; it’s a loving embrace on a plate that brings people together. Each slice is a reminder of cherished moments with family and friends. As you give this recipe a try, don’t hesitate to put your own spin on it. Perhaps an extra drizzle of coconut cream or a sprinkle of toasted sesame seeds might become your new favorite addition. Enjoy the process, and share this delicious treat with those you love!
Recipe FAQs
What is Kalamay Lansong?
Kalamay Lansong is a traditional Filipino steamed sticky rice cake made primarily from glutinous rice flour, coconut milk, and sugar. It’s known for its creamy, rich texture and is often enjoyed during special occasions and festivities.
Can I substitute glutinous rice flour?
Yes! If you cannot find glutinous rice flour, you may use sweet rice flour, which has similar properties. However, glutinous rice flour is recommended for achieving the perfect sticky texture.
How do I make this dessert vegan?
This recipe is already close to vegan, but you should ensure you’re using dairy-free coconut milk and avoid adding any non-vegan toppings. The main ingredients are all plant-based!
How do I know when my Kalamay Lansong is done?
The dessert is done steaming when it is firm to the touch and a toothpick inserted into the center comes out clean. It should not be jiggly or wet. Keep an eye on cooking time, especially if making a larger batch!
Print
Kalamay Lansong
Kalamay Lansong is an irresistible steamed sticky rice cake that combines the rich flavors of coconut cream and milk with sweet, sticky rice flour. Perfect as a quick dessert or a delightful treat at any time, this recipe offers a simple preparation method that rewards you with a deliciously sweet snack.
- Total Time: 1 hour 5 minutes
- Yield: 16 servings 1x
Ingredients
- 1 can coconut cream
- 2 cups glutinous rice flour
- 1 can coconut milk
- â…” cup sugar (add more if you like it sweeter)
- a pinch of salt
- 1 teaspoon vanilla extract
- Banana leaves for lining the pan
Instructions
- Prepare the latik by cooking the coconut cream until the oil separates and the solids turn golden brown. Strain and set aside the latik and its oil.
- Clean the banana leaves and soften them by passing over a flame for a few seconds. Line an 8-inch round pan with the leaves and brush lightly with latik oil.
- In a mixing bowl, blend the glutinous rice flour, coconut milk, sugar, salt, and vanilla until smooth.
- Pour the batter into the lined pan and steam over medium heat for approximately 30 minutes, or until the top is set. Optionally, wrap the lid with a cloth to prevent water drips.
- While still warm, brush the top with latik oil and generously sprinkle with latik. Allow to cool slightly before slicing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the banana leaves are well-prepared to prevent sticking.
Adjust the sugar according to your sweetness preference.
Serve warm or at room temperature for best flavor.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
