- 2½ cups Glutinous Rice
- 4 cups Coconut Milk (or 1 can coconut milk plus enough water to make 4 cups)
- ¾ cup Sugar
- ½ teaspoon anise seed (optional)
- For the Toppings:
- 1 can Coconut Cream or 1& ½ cups Kakang Gata
- 250 grams Brown Palm Sugar or Dark Brown Sugar
- Banana Leaves, heated
- Vegetable or Canola Oil
- Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
- Wash the glutinous rice and pour into the coconut milk and sugar mixture.
- 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.
- 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.
- 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.
- Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25 minutes.
- Cool for 30 minutes before serving.
- Cooking 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.