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Kalamai The old Fashion way.
PHOTO COURTESY OF: Darlene Emerson
2 cups, Masa Harina flour, the same kind used for our local corn tortillas
Sugar to your sweet taste - about 1 cup
2 cups corn starch, add little at a time, if not thick enough add 1 more tablespoon spoon
1 can coconut milk
4 drops food color, red perferrably, some people make it green or just plain white, add more if you like it darker
1 fresh lemon leaf
8 cups hot water
Sprinkled cinnamon, to be sprinkled on top when the kalamai is cooled
► In a mixing bowl combine the masa flour with the cornstarch. Stir to mix together. Add some water like about 2 cups to dissolve it where there are no lumps in the mix. This will take a lot of stirring. Heat the pot of water to almost a boil. Reduce the heat to medium and pour in the mixture of the masa and the corn starch. Stir constantly and make sure the mixture does not get lumpy. Lower the heat if you have to.
► Add in the sugar and constantly stir for about 5 to 10 minutes. Add in the coconut milk and the food coloring. Constantly stir until you dab it with your finger to where the texture does not have a cornstarch powdery texture on your taste buds. Lower the heat and add in the fresh lemon leaf and continue to stir. The pudding will thicken as it cooks. It should be real thick and not runny. Keep it on low and stir for 5-10 minutes. When the pudding is cook turn off the pot and locate the lemon leaf and take it and throw away.
► Get your cleaned tray or paper plates to pour it on. You can pour it directly from the pot or use a big measure cup to scoop onto the plates. Let it cool and then sprinkle cinnamon all over the top. Warning, I do not use measurements when I do this. So, just add in a little at a time of the mix to the hot water. Please constantly stir or fast whisking. It should be real thick, and the longer you cook it, the thicker it gets. If it is not cook enough, then the kalamai will not settle. Good luck.
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