Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
