Kalamay sa Latik

🧂 Ingredients

• 1 1/2 cup glutinous rice flour
• 1 cup water
• 1/4 cup white granulated sugar
• 1 cup water
• 5 tbsp white granulated sugar
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 1 cup coconut milk

Instructions

• 1 Pour coconut milk in a pan. Over medium heat, bring to a boil until it curdles
  and turn into curds. Strain to separate the oil and place in a bowl. Set aside.
• 2 Grease 2 llaneras (leche flan molds) or small round baking pan with latik oil.
  Set aside.
• 3 In a mixing bowl, place glutinous rice flour, sugar, and water. Mix until fully
  incorporated and no traces of flour is left.
• 4 Transfer mixture in prepared greased llanera or pan.
• 5 Place llanera or pan in a steamer and steam for 30 minutes or until an inserted
  toothpick comes out clean.
• 6 Carefully remove kalamay form steamer and allow to cool down in room
  temperature.
• 7 In a saucepan, over low-medium heat, add water, white sugar and brown sugar,
  vanilla extract, a pinch of salt and latik (coconut curd).
• 8 Mix to combine and simmer for 5 to 7 minutes. Remove from heat and set aside.
• 9 Cut kalamay into smaller pieces depending on you personal preference using a
  greased knife or kitchen scissors.
• 10 Place syrup in serving bowls then place some pieces of kalamay and add langka
  strips. Serve and enjoy. Bon appetit

Nutrition Info