Ingredients:
4 cups glutinous rice flour
8 cups coconut milk
3 cups brown sugar or mascuvado sugar

Procedure:
In a bowl, dissolve brown sugar in 1 cup coconut milk. In a wok, dissolve glutinous flour in 7 cups coconut milk and mix well and then pour in the sugar dissolved in coconut milk. Cook in low to medium heat stirring constantly. After 30 minutes the kalamay will become sticky. Cook further for 45 minutes while stirring constantly.

Music: Zalginni - Cream Shake

Enjoy!
God Bless!

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