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.
- 1/2 kg glutinous rice flour
- 1/3 cup white sugar
- 2 1/2 cup water
- coconut oil
- 3 cups water
- 1 1/2 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.