KALAMAI

Ah, I can't seem to help myself! My kalamai recipe will not be out until Chamorrita Passions is published.....in a few years. Yet, there I was, a few hours ago, testing my 3rd kalamai recipe within a week!

My first attempt yielded a MOST delicious kalamai! The only problem is that the dessert cracked on the surface while cooling to room temp in the tray. And, though it was firm enough to fork out, it was not as firm as I remember it to be.

I found another recipe in a very old Chamorro language book......that taste and texture was terrible!

So, I went back to my first recipe and added the cornstarch in at the end (instead of at the beginning). It was different! I am not sure if I like it or not.....guess that's a no. The firmness and the sheen of this recipe was exactly what I remember kalamai to look / feel like. However, the texture in my mouth, I am not so sure. There was also a bit of an after-feel (as opposed to an after-taste). I cooked the cornstarch out for 2 minutes....pretty typical. I also used less cornstarch than originally called for.

We'll see how it turns out overnight. I'm pretty sure it's back to the "drawing" board.

paula quinene

UPDATE:  Oct. 27, 2014 - It took me a while to take a picture! The photo above is my final kalamai recipe for the pudding-like version.