Kalamay na malagkit with coconut sauce or bukayo
Ingredients:
3 cups galapong malagkit
2 cups thick coconut milk (usually from 4
pieces niyog)
3/4 cup sugar
For the syrup:
1 cup thick coconut milk (from 2 pieces
niyog)
1 cup sugar
Bukayo topping:
2 cups grated coconut (magulang)
3/4 cup brown sugar
1/2 cup coconut milk
Method:
1. Combine galapong malagkit, coconut milk and sugar and mix well.
2. Transfer the mixture into a rectangular pan with buttered aluminum foil.
3. Steam for 30–40 minutes.
4. Serve with sauce.
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