Nestled in the heart of Filipino cuisine is Kalamay Kapit, a delightful dessert that perfectly captures the essence of home. The moment you unseal a batch, the warm, sweet aroma of steamed rice cake mingling with coconut and subtle hints of ube brings a comforting sense of nostalgia. I first discovered this gem while at a lively family gathering, where a plate piled high with vibrant purple rice cake caught my eye—and my taste buds!
This easy recipe is not just about creating a delicious sweet treat; it’s a canvas for your creativity, inviting variations with fruits like jackfruit or guava that add a unique twist. Whether you’re hosting friends, planning a potluck, or simply looking to elevate your weeknight dessert routine, this recipe will impress and satisfy any palate. Let’s dive in and bring a slice of Filipino tradition into your kitchen!
Why is Kalamay Kapit so adored?
Comforting, this Filipino dessert is a warm embrace on a plate, effortlessly evoking fond memories of family gatherings. Quick and easy, you’ll be amazed at how simply this recipe comes together, perfect for busy home cooks. Vibrant colors of ube and jackfruit elevate your dessert presentation, making it a showstopper for any occasion. Adaptable, feel free to experiment with different fruits to suit your taste! Nutrient-rich, this treat provides a satisfying boost anytime, proving it’s more than just a sweet indulgence. Embrace the joy and warmth of making Kalamay Kapit, and share a part of Filipino culture with your loved ones!
Kalamay Kapit Ingredients
For the Cake
• Glutinous Rice – Main structure of the rice cake; soaking beforehand ensures the perfect texture.
• Coconut Milk – Adds creamy richness; you can use canned coconut milk for convenience or make your own for a fresh taste.
• Sugar – Essential for sweetness; adjust based on your ube jam’s sweetness for balance.
• Water – Needed for steaming; always use filtered water for the best results.
For the Flavor
• Ube Jam – Provides that gorgeous purple hue and unique flavor; feel free to opt for store-bought for ease or homemade for a personal touch.
• Jackfruit – Infuses natural sweetness and texture, and canned jackfruit in syrup works perfectly as a quick substitute.
This Kalamay Kapit recipe offers a delightful way to explore authentic Filipino flavors while allowing for personal twists!
How to Make Kalamay Kapit
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Soak glutinous rice for several hours, ideally overnight, then drain it to ensure the best texture. This step is crucial for a soft and tender cake.
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Cook the soaked rice with a little water over medium heat until tender and mushy. This should take around 15-20 minutes, stirring occasionally to prevent sticking.
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Combine the cooked rice with coconut milk and sugar in a mixing bowl. Stir until well blended and smooth, creating a creamy mixture full of flavor.
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Steam the rice mixture by pouring it into a greased steamer tray. Cook for about 1 hour, or until firm to the touch. Your cake should be smooth and have a fragrant aroma.
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Cool the cake completely after steaming before handling. This is essential for clean cuts and ensures the texture is just right.
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Flatten the cooled rice cake into a rectangle on a flat surface, making it easier to spread the next layers. Aim for about 1-inch thickness for a pleasant bite.
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Spread ube jam evenly across the surface, followed by layering jackfruit slices. This adds a delicious and colorful topping that enhances flavor.
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Roll the cake into a log shape carefully, ensuring that the filling stays intact. Once rolled, slice it into 16 equal portions using a greased knife for clean cuts.
Optional: Drizzle with sweet coconut syrup for an extra layer of indulgence.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Kalamay Kapit
Fridge: Store leftover Kalamay Kapit in an airtight container in the fridge for up to a week. This helps retain its delicious texture and flavor.
Freezer: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: To enjoy it warm, reheat by steaming for about 10-15 minutes. This will restore its softness and delightful creaminess.
Room Temperature: Kalamay Kapit can sit at room temperature for a couple of hours if serving at a gathering, but be sure to refrigerate any leftovers.
What to Serve with Kalamay Kapit?
Delight your senses and elevate your Kalamay Kapit experience with perfect pairings that celebrate its rich flavors.
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Brewed Ginger Tea: A warm, spicy contrast that complements the sweet, creamy cake, balancing flavors beautifully.
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Coconut Macaroons: Chewy and sweet, these provide a lovely coconut punch that echoes the rich notes in the rice cake.
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Tropical Fruit Salad: Bright and refreshing, it adds a burst of freshness, making it a vibrant addition to your dessert table. The mix of flavors enhances the tropical essence of the Kalamay Kapit.
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Sweetened Condensed Milk: Drizzling this creamy goodness over your slices creates an indulgent treat that enhances each bite’s sweetness.
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Filipino Coffee: Rich and earthy, this drink deepens the experience with its robust flavors, giving a satisfying finish.
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Mango Float Dessert: Layering this popular no-bake dessert alongside creates a fantastic textural contrast and combines classic Filipino flavors for a festive touch.
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Chilled Pineapple Juice: This light, refreshing drink pairs well by cleansing the palate while enhancing the tropical notes of your dessert.
Let these delightful accompaniments take your Kalamay Kapit to new heights, creating cherished food memories for you and your loved ones!
Kalamay Kapit Variations & Substitutions
Feel free to let your creativity shine and customize your Kalamay Kapit with these delightful twists that enhance the flavors and textures!
- Guava Delight: Swap ube jam for guava paste for a fruity and tropical variation that brings a tangy sweetness.
- Mango Magic: Add diced ripe mango for a burst of juicy flavor; its sweetness perfectly complements the rice cake.
- Lychee Love: Incorporate lychee for an exotic touch; its floral sweetness adds a lovely contrast to the rich coconut.
- Coconut Drizzle: Elevate your cake with a drizzle of coconut syrup on top, infusing it with extra richness and creaminess.
- Nutty Crunch: Fold in crushed nuts, like toasted coconut or cashews, into the batter for a delightful crunch in each bite.
- Spiced Sweetness: Sprinkle a hint of cinnamon or nutmeg into the batter to warm up flavors, giving your dessert a cozy twist.
- Sweetened Latik: Top with sweetened latik, adding a rich, caramel-like flavor that complements the creamy coconut base beautifully.
- Chocolate Indulgence: Drizzle melted chocolate over the rolled cake for a luxurious dessert experience that adds a touch of decadence.
By trying out these variations, your Kalamay Kapit can become an exciting canvas for unique flavors, ensuring it pleases both your palate and your guests!
Expert Tips for Kalamay Kapit
• Soaking Time Matters: Always soak glutinous rice for several hours—this key step prevents a dense final product and ensures a light, fluffy texture.
• Steaming Consistency: Keep an eye on your steaming time; over-steaming can lead to dryness while under-steaming may leave it too sticky. Aim for about 1 hour.
• Layering Secrets: Use a generous amount of ube jam, but ensure it’s thick enough to avoid leaking. A perfect spread enhances both flavor and aesthetics.
• Cooling for Slicing: Patience is key—allow the cake to cool completely before slicing for clean, beautiful pieces. Warm cake can crumble easily!
• Experiment with Fruits: Feel free to swap jackfruit for other fruits like mango or lychee for a refreshing twist. Make your Kalamay Kapit your own!
Make Ahead Options
Kalamay Kapit is perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the rice mixture and steam it up to 24 hours in advance. Once steamed and cooled, simply wrap the cake tightly in plastic wrap and refrigerate to maintain its moisture. When you’re ready to serve, allow it to sit at room temperature for about 30 minutes before flattening, spreading with ube jam, and layering with jackfruit. Roll it up and slice as directed. This way, you can enjoy the delightful taste of Kalamay Kapit with minimal last-minute effort, making it ideal for gatherings or spontaneous dessert cravings!
Kalamay Kapit Recipe FAQs
What type of glutinous rice is best for Kalamay Kapit?
I recommend using medium or sweet glutinous rice for the best texture. You want rice that is sticky enough to hold together but still fluffy when cooked. Soaking the rice for several hours or overnight is crucial to achieve that perfect consistency.
How do I store leftover Kalamay Kapit?
Store any leftover Kalamay Kapit in an airtight container in the refrigerator for up to 1 week. This keeps the rice cake moist and maintains its delightful texture, allowing you to enjoy it again without losing flavor.
Can I freeze Kalamay Kapit?
Absolutely! To freeze Kalamay Kapit, wrap individual slices tightly in plastic wrap and then in aluminum foil to prevent freezer burn. This will keep them fresh for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat by steaming for 10-15 minutes.
What should I do if my Kalamay Kapit turned out too dense?
If your cake turned out too dense, it may be due to over-mixing or using improperly soaked rice. For next time, ensure the rice is soaked adequately and mixed gently with the coconut milk and sugar. Stir just until combined to avoid a gummy consistency. Steam it for the right duration, watching for signs that it’s firm yet springy.
Is Kalamay Kapit safe for people with dietary restrictions?
While Kalamay Kapit is gluten-free due to the use of glutinous rice, it’s important to check the ingredients of your coconut milk and any jams for allergens. Additionally, some jackfruit products may contain added sugars or preservatives—always read labels carefully. If you’re serving it to guests with specific dietary needs, it’s best to make your own jam to avoid hidden ingredients.
Kalamay Kapit: Indulge in This Easy Filipino Rice Cake Treat
Ingredients
Equipment
Method
- Soak glutinous rice for several hours, ideally overnight, then drain it to ensure the best texture.
- Cook the soaked rice with a little water over medium heat until tender and mushy for about 15-20 minutes.
- Combine the cooked rice with coconut milk and sugar in a mixing bowl, stirring until well blended.
- Steam the rice mixture by pouring it into a greased steamer tray and cook for about 1 hour.
- Cool the cake completely after steaming before handling.
- Flatten the cooled rice cake into a rectangle on a flat surface.
- Spread ube jam evenly across the surface, followed by layering jackfruit slices.
- Roll the cake into a log shape carefully, then slice it into 16 equal portions.