Kalamay Lansong

Kalamay Lansong is a classic Filipino snack made from glutinous rice flour, coconut milk, and sugar, sometimes with flavorings like ube mixed in. This popular soft and chewy recipe is often prepared and enjoyed during fiestas and special occasions.

Kalamay Lansong Origin

Kalamay Lansong originates from Jagna, Bohol Philippines, It’s considered a local delicacy and a symbol of community tradition. The term “lansong” came from the traditional wooden mortar and pestle used to pound a mix of glutinous rice. Sometimes together with other ingredients like coconut milk and sugar to create a chewy textured sweet snack. Historically, Kalamay Lansong is prepared in large batches during special occasions and communal gatherings. Over time, it became strongly associated with Bohol that it’s even celebrated annually through the Kalamay Lansong Festival, honoring both the delicacy and the cultural heritage.

Ube Malagkit Recipe VS Ube Kalamay Recipe VS Suman Ube

The main differences between these 3 are their texture, cooking method, and main ingredients. Ube Malagkit is made of sticky rice, sweetened with condensed milk, evaporated milk, ube flavoring and a bit more sugar, mixed until it looks like a sticky chewy paste almost like melted mochi. Often filled with something like cheese or topped up with latik. Ube Kalamay is a slow cooked dish made by stirring the glutinous rice flour, coconut milk, purple yam or more ingredients until it turns thick and sticky. Almost like a chewy pudding-like consistency. While Suman Ube is a lighter and chewy snack made of sticky rice, mixed with ube or ube flavoring, some sugar and coconut milk, wrapped in banana leaves and steamed in this version you won’t get a chewy pudding or mochi like consistency, you can see the sticky rice cakes stuck together. All these dishes showcase how creative Filipino cuisine is, creating different results with similar ingredients through different techniques and textures.

Kalamay Lansong Ingredients

• Coconut cream – to make our homemade latik.
• Glutinous rice flour – our flour base that will make up for the kalamay’s iconic chewiness.
• Sugar – for sweetness.
• Salt – to enhance the flavor of the dish.
• Coconut milk – adds a subtle sweetness, nutty flavor, and delightful aroma. It also helps bind everything together;
• Ube flavoring – for color and extra flavor.
• Banana leaves – to keep the kalamay from sticking to the pan. Banana leaves also emit a nice earthy aroma to help enhance the overall dish.

Kalamay Lansong Recipe

Ingredients 

For the Latik :

• 1 cup coconut cream

For the Kalamay : 

• 2 cups glutinous rice flour
• ¾ cup sugar
• ½ teaspoon salt
• 1 & ½ cups coconut milk
• Ube flavoring
• Banana leaves

Steps :

1. In a pan bring coconut cream to a boil at medium heat. Cook until it curdles and turns brown. Once the latik has formed, strain to separate this from the oil. Set aside.

2. In a bowl mix together glutinous rice flour, sugar, and salt. Then pour in coconut milk. Mix until the batter looks smooth.

3. Divide into 2 equal parts. Mix the other with ube flavoring. Line a pan with banana leaves. Brush with coconut oil ( from the latik ).

4. Pour in the batter side by side. Place this in a steamer ( if using a makeshift steamer make sure the water is already boiling). Steam for 40 – 45 minutes. 

5. Take this out and brush the top with coconut oil, and decorate with latik. Slice, serve and enjoy!

Questions

• Kalamay Lansong Calories

There are about 175 calories for a serving for 25 grams.

• Additional ingredients
  • Make a beautiful Kalamay Lansong Ube – for this ube kalamay lansong recipe, all you need to do is to add 1 – 2 tablespoons of ube flavoring plus / or a 2 – 3 tablespoons scoop of ube jam or halaya. Try not to add more than 5 as this may change the texture. 
  • For those wanting little bursts of sweetness, try Mais Kalamay Lansong Recipe ( or “Kalamay na Mais Recipe” )- strain canned kernels or cook some corn and slice out the kernels, fold them with the batter and sprinkle some over the batter before steaming.

• Kalamay Lansong without Coconut Milk

No coconut milk on hand? Substitute this with other milky bases like evaporated milk, almond milk, rice milk or other milks. But evaporated milk would be a better substitute since it’s a slightly thicker and creamier base.

Try our other Yummy Traditional Filipino Snacks :

How to cook Kalamay Lansong

Kalamay Recipe Tagalog

Mga Sangkap :

Para sa Latik :

• 1 tasa ng gata ng niyog ( unang piga )

Para sa Kalamay : 

• 2 tasa ng glutinous rice flour
• ¾ tasa ng asukal
• ½ kutsarita ng asukal
• 1 & ½ tasa ng gata ng niyong ( pangalawang piga )
• Ube flavoring
• Dahon ng Saging

Paano Lutuin :

1. Sa kawali, pakuluan ang gata ( unang piga ) sa kawali. Lutuin hanggang mag buobuo at mag kulay kayumanggi. Salain para hiwalayin ito sa mantika at itabi.
2. Sa mangkok, haluin ang glutinous rice flour, asukal, at asin. Ihalo dito ang gata ( pangalawang piga ). Haluin ng mabuti.
3. Hatiin sa dalawa ang hinalog batter. Haluin ang isang mangkok ng ube flavoring. Sa trey o pan, ilapag dito ang dahon ng saging. Pahidan ito ng mantika na galing sa latik.
4. Sabay ibuhos ang mga batter. Ilagay ito sa steamer ( kung gumagamit ng makeshift na steamer, siguraduhin kumukulo na ang tubig ). Isteam ng 40 – 45 minuto.
5. Tanggalin at pahidan ang itaas ng mantika na galing sa latik, dekorasyonan ng latik, hiwain, at ihanda. Enjoy!