filipino delicacy

Kalamay Lansong is a Filipino steamed glutinous rice delicacy that you can make using only 4 ingredients. This kakanin is perfect for any occasion or as a simple everyday morning or afternoon snack.

Kalamay Lansong

glutinous rice flour

sugar

coconut milk

coconut cream

Make the Latik. Pour contents of coconut cream in can to a non-stick pan and bring to a simmer over medium heat. Continue to cook while stirring from time to time until the oil and curd separate.

Remove from heat once it becomes light brown. Remember that it will continue to cook and brown while it cools down so remove it from heat early enough or the latik would burn.

Cut out a large circle from a banana leaf about 10x10 in diameter. You can also put 2 leaves together if you have to. Heat the leaf using low fire so it becomes soft and pliable.

Line an 8-inch round pan that at least 2-inch high with the prepared banana leaf. Grease the banana leaf with the coconut oil from the Latik. Set aside.

In a large bowl, combine the glutinous rice, coconut milk, and sugar and mix until smooth. Pour the mixture into the prepared pan.

Place the pan on a steamer with the lid wrapped with a clean kitchen towel to avoid droplets from dripping. Steam over medium heat for 20-25 minutes or until an inserted wooden stick comes out clean.

Remove the pan from the steamer and let it cool down. Transfer the kalamay lansong to a serving plate and top with latik then cut into squares before serving.

https://www.youtube.com/watch?v=ZZ-T99I_D2s

This Filipino sticky rice delicacy is great as an afternoon snack with your tea or coffee! So easy to make too. 

To print the recipe, and for more details, visit our homepage 👇
https://www.foxyfolksy.com/kalamay-lansong

INGREDIENTS:
2 cups glutinous rice flour
¾  cup sugar
1 can coconut milk 
1 can coconut cream

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KALAMAY LANSONG

This homemade Piaya recipe will allow you to enjoy this popular sweet toasted Filipino flatbread fresh off the pan! You can go classic with a rich, sticky muscovado filling, or choose any filling of your choice. Nothing beats freshly made Piaya with a hot cup of tea or coffee.

Piaya/Piyaya Recipe

all-purpose flour

salt

shortening (or lard)

vinegar

water

shortening (for spreading)

Sesame seeds

Muscovado sugar

cornstarch (or flour)

glucose (corn syrup)

water (or more as needed)

Ube Halaya

cornstarch (or flour - add more if too sticky)

Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter or bread knife until it turns into very small pieces. Mix the vinegar with the cold water and gradually add 6 tablespoons to the flour mix (1 tablespoon at a time).

Using a wooden spoon mix until everything starts to stick together to form a crumbly dough. If it is still too dry and crumbly, add more cold water, one tablespoon at a time, mixing and checking before adding the next. You can check by taking a handful and squeezing them together in your hand, it should stick together but not wet.

Tip the crumbly dough on a surface and press them together to form a ball. Then start kneading, it will break up in the beginning but as you press and knead it will start to form a proper dough. Knead just until it is no longer crumbly and a bit smooth, but it does not have to be super smooth (No windowpane testing here, we do not want gluten to form, so do not over-knead, or it will not be flaky). Form into a ball and return to the bowl. Cover with a kitchen towel and let it rest for 15-20 minutes.

While waiting, make the filling. Just combine the ingredients for each type of filling you like to use. For the original muscovado filing, add water a tablespoon at a time. Remember that the sugar will also melt as it absorbs moisture, so mix well and wait before adding the next addition of water.

The texture you are looking for is soft but firm enough to form into a ball. Roll the filling into a log and divide it equally into 16 pieces. If you plan to do both, then just use half of the measurements for each. Form each piece into a ball. Cover with plastic foil and set aside until ready to use.

Using a rolling pin, roll the dough thinly (½ cm) into a rectangle. Cut the dough lengthwise into 2 equal parts.

Spread a very thin layer of shortening over the top of the dough. You can also use oil, but I recommend shortening or lard. Roll each cut tightly to form a cylinder. Try to make it as tight as possible. Cut each into 8 equal parts making 16 in total. Cover them with a kitchen towel and rest for 5-10 minutes.

Take a piece of the dough and flatten it. It should be big enough to wrap around the ball of filling. Wrap and pinch the edges together to close, then roll in your palms to smoothen all over. Dip one side of the ball in sesame seeds.

Lightly flour a surface and flatten it to a disk, using a rolling pin, as thin as you can without the filling breaking out the dough. It is no big deal if it tears a bit.  Do the same to the rest.

Heat a large flat pan over low heat. Then add a batch of the flat dough in a single layer. Let it cook for 3-4 minutes or until the bottom turns light brown. Some parts might puff, but this is normal. Turn them over and cook the other side for 3 minutes or light brown. Remove from pan and transfer to a serving plate. Cook the rest.

Enjoy with coffee or tea while still warm.

https://www.youtube.com/watch?v=M8aXQLJDNck

Piaya or Piyaya is a muscovado or ube-filled Filipino flatbread which is a very popular snack in Bacolod. Try this homemade recipe and pair it with a hot cup of coffee or tea for a perfect afternoon snack!

For more great tips, details and to print this recipe, visit our homepage 👇
https://www.foxyfolksy.com/piaya

INGREDIENTS:
2  cups all-purpose flour
½  teaspoon fine salt
½  cup  shortening/lard 
2 tablespoon vinegar
1/2  cup cold water -or more
1-2 tablespoon shortening for spreading
FILLINGS:
1/2 cup Muscovado sugar    
1/2  cup cornstarch or flour    
2 tsp glucose or corn syrup 
1 tbsp water or more as needed
OR
 1/2 cup Ube Halaya  
1/4  cup cornstarch or flour - add more if too sticky
1/4 cup Sesame seeds

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YUMMY PIAYA (PIYAYA)

Ube Biko is a delectable fusion of two favorite Filipino treats- Ube Halaya and Classic Biko Kalamay. This luscious purple yam-flavored sticky rice cake topped with a generous layer of creamy custard is perfect for any occasion!

Ube Biko with Custard Topping

rice

evaporated milk

condensed milk

flour

Generously grease an 8x8-inch square pan or baking dish with oil.

In a large pot over medium heat, mix together the  coconut milk and water. Add the glutinous rice. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

While waiting, make the ube halaya, by putting the ube, coconut milk, and evaporated milk on a large pan or pot and cook over medium heat until fork tender. Use immersion blender or potato masher or wooden fork to mash into a puree.

Add the condensed milk and cook while constantly stirring until thick and smooth.

Add the half-cooked rice to the pan of ube halaya. Gently fold until completely combined. Transfer the rice into the greased pan and spread out evenly.

Mix all the ingredients for the custard in a bowl then pour this over the rice and bake at 180C for 15-25 minutes or until custard is cooked and turns golden.

https://www.youtube.com/watch?v=i-TMoiSKlfQ

Get ready to level up your classic sticky rice fave with this Ube Biko recipe! The Purple yam adds a nutty, vanilla-like taste and creamier texture that makes it super delicious and not to mention- healthier!

INGREDIENTS:
𝗦𝗧𝗜𝗖𝗞𝗬 𝗥𝗜𝗖𝗘:
2 cups glutinous rice - washed and drained
¾ can  coconut milk
1 cup water

𝗨𝗕𝗘 𝗛𝗔𝗟𝗔𝗬𝗔:
1 can coconut milk
¾ can evaporated milk
¾ can condensed milk
2 cups ube, cut into cubes

𝗖𝗨𝗦𝗧𝗔𝗥𝗗 𝗧𝗢𝗣𝗣𝗜𝗡𝗚:
¼ can condensed milk
¼ can evaporated milk
¼  can coconut milk
2 egg yolks
1 tablespoon flour

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YUMMY UBE BIKO with CUSTARD TOPPING

Top 3 filipino delicacy recipes from across the web

The most viewed filipino delicacy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kalamay Lansong

Piaya/Piyaya Recipe

Ube Biko with Custard Topping

Top 3 filipino delicacy recipes from across the web

The most viewed filipino delicacy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kalamay Lansong

Piaya/Piyaya Recipe

Ube Biko with Custard Topping

The most viewed filipino delicacy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine