{"id":11166,"date":"2025-06-01T12:29:03","date_gmt":"2025-06-01T19:29:03","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=11166"},"modified":"2025-06-02T18:58:55","modified_gmt":"2025-06-03T01:58:55","slug":"kalamay-hati","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/kalamay-hati\/","title":{"rendered":"Kalamay Hati"},"content":{"rendered":"\n

Kalamay Hati<\/strong> is made with glutinous rice flour, coconut milk, and muscovado sugar. Perfectly sweet and sticky, this rice cake is delicious as a midday snack or after-meal dessert!<\/p>\n\n\n\n

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Kalamay is a proud symbol of many local traditions across the Philippines. Many regions have their versions, made with various flavors, including sapin-sapin<\/a>, kapit, <\/a>an<\/span>d bibingkoy<\/a>. Sweet, chewy, and comforting, you'll find these sticky rice cakes at big celebrations and simple, everyday snacks.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

The name kalamay (sticky rice cake) hati (split) comes from the old practice of selling the sticky concoction in halved coconut shells (bao) sealed with paper tapes. A popular delicacy from the Negros islands and Visayas region, it's an integral part of Filipino celebrations and gatherings such as town fiestas, birthdays, and special holidays. <\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
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