Kalamay sa Latik
Of all the rice cakes in the Philippines this perhaps is the odd one out as most of them are served dry or with a dipping sauce where you can consume it just either by using your hands or with a banana leaf, this rice cake can’t be served on either methods as it is consumed with a sweet syrup hence a bowl is a must.
Of all the rice cakes I guess this is my favourite and have totally forgotten it for a long time until my wife decided to make it. Kalamay sa Latik is usually made out of steamed glutinous rice served in a sweet syrup made with palm sugar topped with toasted coconut oil with toasted coconut cream curd called latik. Kalamay can be served in many ways and prepared in many ways depending on the region, some steam them and some cook them over a large wok by continuously mixing it until it thickens. Some enjoy it with sugar, some are already sweetened, some with grated coconut but I prefer it with this syrup.
It can be served as a merienda like how we do it back in the Philippines or even as a dessert, it’s quite simple to make than other latiks so try it and let us know how did it go.
- ½ kg glutinous rice flour
- ⅓ cup white sugar
- 2½ cup water
- coconut oil
- 3 cups water
- 1½ cup palm sugar or brown sugar
- 2 x 400 ml cans coconut cream
- Combine glutinous rice flour, white sugar and water in a bowl, mix well.
- Grease heat proof container with coconut oil then pour mixture in.
- Place in a steamer and steam for 25 minutes or until rice cake is cooked.
- Grease a knife with some coconut oil then cut the rice cakes into squares, set aside.
- While kalamay is cooking combine syrup ingredients in a sauce pan, bring it to a boil and simmer for 10 minutes until sugar has dissolved and slightly reduced, resembling a runny version of maple syrup. Turn heat off then set aside.
- In a non-stick pan pour coconut cream, bring to a boil while stirring occasionally. Continue to cook until coconut turns into curds and oil starts to separate. Lower the heat and continue to cook again while stirring occasionally until curds turn light brown.
- Drain and separate oil from the toasted curds.
- Pour syrup on small bowls, add kalamay squares then top it with toasted curds (latik) and some coconut oil from the latik.