KALAMAY HATI – Here is the interesting history of this famous delicacy from the Philippines that you should know.
Kalamay Hati is a well-loved sticky rice treat from the Philippines, made from glutinous rice and coconut milk. It’s especially popular in Iloilo, where it’s known for its rich, thick texture and sweetness.
The Philippines is known for its diverse and flavorful sweets, and Kalamay Hati is a standout favorite. This sticky rice cake has a unique, gooey texture and a blend of coconut milk and sugar that gives it a rich taste.
Over time, it has become a symbol of hospitality and celebration in many Filipino households.
Origin and History
Kalamay Hati traces its origins to the Visayan region, particularly Iloilo, where it is often served during special occasions. The name “hati” refers to its thick consistency, which sets it apart from other types of kalamay.
It is often enjoyed as a snack or dessert and has been a part of Filipino culinary traditions for centuries, passed down through generations. It has also gained popularity as a sweet gift or pasalubong brought home by travelers.
Ingredients
- Glutinous rice flour
- Coconut milk
- Sugar
- Water
- Some versions add a topping of latik (coconut curds) for extra flavor.
Cooking Procedure
- Mix glutinous rice flour with coconut milk to form a smooth paste.
- In a separate pan, boil sugar and water to create a syrup.
- Add the rice paste to the syrup.
- Stir continuously until the mixture thickens into a sticky, smooth consistency.
Variations of kalamay, such as those from Bohol and Candon, share similarities with Kalamay Hati but differ in texture and packaging. While Bohol’s version is often sold in coconut shells, Kalamay is traditionally served in banana leaves or modern containers.
Despite these variations, the core ingredients remain the same, keeping the essence of the treat consistent across regions.