I really enjoy making this kalamay kapit because it’s simple, nostalgic, and beautifully showcases classic Filipino flavors. The glutinous rice creates a chewy base that pairs perfectly with the creamy coconut and sweet fillings. I like that it’s versatile—I can customize it with other flavors like latik or mango, and it’s great for special occasions, celebrations, or just when I’m craving something homemade and sweet.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cake 2 cups Glutinous Rice, soaked overnight 1 can Coconut Milk 1 cup Sugar 1 cup Water
For the Flavor 1 cup Ube Jam 1 cup Jackfruit
Directions
I start by soaking the glutinous rice in water for several hours or ideally overnight. This helps achieve that perfectly soft and sticky texture.
Once soaked, I drain the rice and cook it with a little water over medium heat for about 15 to 20 minutes, stirring occasionally until it becomes tender and mushy.
I transfer the cooked rice to a mixing bowl and combine it with coconut milk and sugar, stirring until everything is evenly blended and smooth.
I pour the mixture into a greased steamer tray, spreading it evenly, then steam it for about 1 hour until it’s firm and fully cooked.
After steaming, I let the rice cake cool completely before handling—it’s easier to shape once it’s firm and no longer hot.
Once cooled, I flatten the rice cake into a rectangle on a flat surface. I spread the ube jam evenly over the top and add a layer of sliced jackfruit.
I gently roll the cake into a log, pressing slightly to help it hold its shape, and then slice it into 16 even portions.
Servings and Timing
This recipe makes about 16 slices. It takes around 1 hour for preparation, 1 hour and 10 minutes to cook, and 30 minutes to cool, for a total time of 2 hours and 40 minutes.
Variations
Sometimes I like to use macapuno (sweet coconut strips) instead of jackfruit for a different texture. I’ve also added a thin layer of latik (coconut caramel) on top for a richer flavor. For a festive touch, I mix pandan essence into the rice mixture for a subtle, fragrant twist. If I want a more colorful version, I divide the rice mixture and tint portions with ube or pandan food coloring.
Storage/Reheating
I store leftover kalamay kapit in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I steam the slices for about 5 minutes or microwave them for 15–20 seconds to soften the texture. I avoid reheating too long, as it can dry out or harden the rice.
FAQs
What does “kapit” mean in this dessert?
It means “to stick” in Filipino—referring to the dessert’s sticky, chewy texture that makes it so satisfying.
Can I use store-bought sticky rice?
I prefer soaking and cooking glutinous rice myself, but pre-cooked sticky rice works in a pinch.
Can I make this without a steamer?
Yes, I bake it covered in foil in a water bath at 350°F for about 1 hour.
Can I use other fillings?
Definitely! I’ve tried mango, coconut strips, and even sweet mung bean paste—they all taste great.
How do I prevent it from sticking when rolling?
I lightly grease my hands or use a banana leaf to help roll it neatly without sticking.
Can I make this vegan?
It already is! All the ingredients are plant-based.
What kind of rice works best?
I always use glutinous rice (malagkit) because it gives that chewy, sticky texture that defines kalamay.
Can I add color to the rice mixture?
Yes, I sometimes add natural ube or pandan coloring to make it more festive.
How can I tell when it’s done steaming?
It should feel firm but soft when pressed and hold its shape when cooled.
Can I make it ahead of time?
Yes, I often make it a day before serving—it tastes even better once it’s fully set.
Conclusion
I love how this kalamay kapit brings together the essence of Filipino comfort desserts—sweet, sticky, and full of tropical flavor. The creamy coconut base, the vibrant ube, and the fruity jackfruit create a perfect harmony of taste and texture. Whether I serve it for family gatherings or as an afternoon treat, this traditional rice cake never fails to bring warmth and a touch of nostalgia to my table.
A traditional Filipino rice cake made from glutinous rice, coconut milk, sugar, and layered with creamy ube jam and sweet jackfruit. This soft, sticky, and fragrant Kalamay Kapit is a comforting dessert that highlights classic tropical flavors.
Ingredients
For the Cake:
2 cups glutinous rice, soaked overnight
1 can coconut milk
1 cup sugar
1 cup water
For the Flavor:
1 cup ube jam
1 cup jackfruit, sliced
Instructions
Soak glutinous rice in water for several hours or overnight to soften.
Drain and cook the rice with 1 cup of water over medium heat for 15–20 minutes, stirring occasionally until tender and mushy.
Transfer cooked rice to a bowl and mix with coconut milk and sugar until smooth and well combined.
Pour the mixture into a greased steamer tray and steam for about 1 hour until firm and fully cooked.
Let the rice cake cool completely before handling.
Flatten the cooled rice cake into a rectangle on a flat surface. Spread ube jam evenly over the top, then layer sliced jackfruit.
Gently roll the cake into a log, pressing slightly to hold its shape. Slice into 16 portions and serve.
Notes
Use macapuno instead of jackfruit for a coconut twist.
Add a layer of latik or drizzle coconut caramel for richer flavor.
Mix pandan essence into the rice for a fragrant aroma.
Tint portions with natural ube or pandan coloring for a festive touch.
Reheat by steaming for 5 minutes or microwaving for 15–20 seconds to soften.
