Here's a simple 4 ingredient Kalamay Antipolo by Kuya Ernie Wong.
KALAMAY ANTIPOLO
Prep time: 5 minutes
Cooking time: 30 minutes
Serves: 4
Dark brown sugar
2 cans coconut milk
2 cups glutinous rice flour
Banana leaves
grated fresh coconut for garnish
Cook sugar for 10 minutes over medium heat until melted
Add coconut milk and continue to whisk for 10 minutes until it boils.
Add glutinous rice flour and keep whisking until it becomes solid and oil starts to release from the dough.
Expose banana leaves in an open flame to soften.
Add a portion of the dough on one end of the leaves then fold
Use a little pressure to flatten the kalamay.
Serve with grated coconut.
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