Guam Food | Kalamai CORN PUDDING | Chamorro Recipes

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is budget-friendly.

In a small pot, bring two cups of water to a boil.

While waiting for the water to boil, in the medium, non-stick pot, mix all dry ingredients from set 1 till no lumps are visible.

Add coconut milk to the pot of dry ingredients, stirring to dissolve lumps.

Add vanilla, food coloring and butter to the mixture.

Heat the pot of ingredients on medium heat, melting the butter.

Once the water has boiled, slowly add it to the bigger pot, stirring the mixture constantly with a rubber spatula. The mixture will thicken very quickly.

When the consistency of the mixture looks and feels like very thick pudding, pour it into the pans.

Spread the kalamai to about a ½-inch thickness; you DO NOT need to spray the pans with non-stick spray.

Immediately sprinkle with cinnamon. Let cool to room temperature then place kalamai in the fridge uncovered.

Slice into 2-inch squares. Serve like a piece of pie and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens