CALAMAY | Bohol's Delicacy | Taste & Looks Like The Original

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  • เผยแพร่เมื่อ 10 พ.ค. 2022
  • Growing up, eating calamay is very normal for us, especially during those few years I spent in Guindulman which is very close to Jagna - the place for the best calamays in Bohol! Your visit to the province will not be complete if you missed this sweet and sticky treat!❤️
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    INGREDIENTS:
    • 1 ½ cups glutinous rice flour
    • 1 cup dark brown sugar
    • ½ cup molasses
    • 1000 ml good quality coconut milk
    • pinch of salt
    NOTES:
    1.) COCONUT MILK - I was using 2 cans of coconut milk plus the freshly squeezed coconut milk as per shown from my other video - • Sanding & Cracking Coc...
    2.) SOAKING - This is to let the glutinous rice flour absorb the liquid to make particles soften for easier and faster cooking later on. IF you have more time, you can soak the flour for 2 hours
    3.) SUGAR - You can use regular dark brown sugar if molasses is not available. Combination of muscovado and regular dark brown sugar will do great as well!
    3.) STORAGE - Traditionally, the calamay is stored and sold using a coconut shell. Think of sustainable packaging?😊 But of course, for us living abroad, disposable containers or glass jars will just do fine
    5.) SHELF LIFE - Consume within 2-4 days, keep in the fridge
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    #calamay #Bohol #TheIntrovertKitchen
    Best regards,
    Romel from The Introvert Kitchen
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