Kalamay Kasoy

About Kalamay Kasoy

Kalamay Kasoy is a delectable Filipino delicacy that hails from the province of Antipolo. Known for its distinct chewy texture and nutty flavor, this sweet treat is made from ground cashew nuts, sticky rice flour, and sugar. Traditionally enjoyed during special occasions and festivals, Kalamay Kasoy is a symbol of Filipino culinary heritage. The word "kalamay" itself means "sugar," highlighting the sweetness that is characteristic of this beloved dessert.

Cashews, or kasoy in Filipino, were first introduced in the Philippines by Spanish colonizers in the 1600s. The climate of the Philippines proved perfect for growing these nuts, and they quickly became a staple in local recipes. With its roots deeply intertwined in Filipino history and culture, Kalamay Kasoy offers a taste of tradition with every bite.

Ingredients

• 1 cup of cashew nuts
• 2 cups of glutinous rice flour
• 2 cups of coconut milk
• 1 cup of white sugar
• 1/2 cup of brown sugar
• 2 tablespoons of butter
• 1/2 teaspoon of salt

Preparation Steps

The preparation for Kalamay Kasoy involves creating a smooth, nutty mixture that will be steamed to perfection. Here’s how to prepare the ingredients:

Step 1: Roasting Cashew Nuts

Begin by roasting the cashew nuts. Heat a pan over medium heat and toss the cashews until they are golden brown. This process enhances their natural aroma and flavor.

Step 2: Grinding Cashew Nuts

Once roasted, allow the cashew nuts to cool slightly. Then, using a mortar and pestle or a food processor, grind the cashews into a fine powder.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine the ground cashew nuts with glutinous rice flour and salt. Stir the dry ingredients together until evenly distributed.

Step 4: Prepare Wet Mixture

In a separate bowl, mix the coconut milk with white sugar and brown sugar. Stir until all the sugar has dissolved completely in the coconut milk.

Cooking Process

With the ingredients prepared, it’s time to move on to cooking. This process requires patience and attention but will yield a delightful reward.

Step 1: Combine Mixtures

Gradually add the wet mixture into the dry ingredients. Stir constantly with a wooden spoon to ensure there are no lumps. Once combined, the mixture should have a thick, smooth consistency.

Step 2: Cook the Mixture

Transfer the mixture to a non-stick pan, placing it on medium heat. Continuously stir the mixture to prevent it from sticking to the bottom of the pan. This cooking process should take about 20-30 minutes, or until the mixture becomes very thick and starts to pull away from the sides of the pan. Feel free to consult a cooking timer to keep track.

Step 3: Steam the Kalamay

Grease a round pan or tray with butter to prevent sticking. Pour the cooked mixture into the tray and spread it out evenly. Set up a steamer, and place the tray inside. Steam the Kalamay for about 45 minutes to ensure it is fully cooked and firm. Use a cooking timer to perfect the timing.

Serving and Enjoying Kalamay Kasoy

Once the Kalamay is cooked, remove it from the steamer and allow it to cool completely. Cutting it while warm may cause it to lose its shape.

Serving Suggestions

Carefully cut the Kalamay Kasoy into bite-sized pieces. To add a decorative touch, top each piece with half a cashew nut. This dessert pairs wonderfully with a cup of hot tea or coffee, making it an excellent addition to dessert tables for gatherings and celebrations.

For storage, wrap individual pieces in banana leaves or wax paper to maintain freshness and prevent them from sticking together.