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Kalamay sa Latik is a sweet treat, characterized by its rich, chewy texture and the irresistible aroma of sweet coconut curd syrup. A delightful Filipino delicacy that’s great as dessert or snack.

When it comes to Filipino desserts, kalamay sa latik truly captures the essence of Filipino kakanin. This sticky rice cake combines simple ingredients to create a symphony of flavors and textures that will keep you coming back for more.

It’s similar to kapit which is also a Filipino delicacy but with a firmer texture. It’s so easy to make and uses simple ingredients that can be bought at Asian stores. With this kalamay recipe and tips provided, you’ll be well on your way to experiencing the joy of Kalamay sa Latik in your own home.

What is Kalamay sa Latik?

Kalamay sa Latik is a Filipino dessert made from glutinous rice flour, sugar, water and coconut milk to make the latik. The roots of the dessert can be traced back to the Nueva Ecija, Philippines, where it’s a popular local delicacy.

The treat is commonly served in a bowl with kalamay pieces sitting in simple syrup or arnibal syrup with latik. Aside from the sweet syrup, adding langka strips or jackfruit makes the dessert more flavorful.

Notes on Some Ingredients

Glutinous Rice Flour: Is the primary ingredient for the kalamay. Its high starch content is responsible for the dessert’s characteristic chewy and sticky texture.
Coconut Milk: Is used to make the coconut curd or latik. Canned coconut milk or coconut cream is a convenient alternative, but choosing high-quality brands can make a significant difference in the flavor.
Sugars: White granulated sugar and brown sugar are both used in the recipe and can be adjusted accordingly. You can also use muscovado as a substitute for brown sugar.
Salt:Salt is a balancing element that enhances the overall flavor profile. A pinch of salt is often enough to achieve the desired balance without making the dessert salty.
Vanilla Extract: Adds a depth of flavor but entirely optional.

Cooking Tips

Use High-Quality Ingredients: The quality of your ingredients will significantly impact the final taste and texture of the Kalamay.
Stir Constantly: Stir the coconut milk constantly over low heat when making latik. This prevents the mixture from sticking to the bottom of the pot and ensures even cooking. A non-stick pot or a heavy-bottomed saucepan is ideal for this purpose.
Prevent Splattering: Be cautious when making the latik (coconut curds). As the coconut milk reduces, it may splatter. Keep the heat at a medium-low level and use a lid or splatter guard to minimize mess.
Golden Brown Latik: When the oil starts to separate, and the curds turn brown, they are ready.
Grease the Llanera Mold: Before transferring the Kalamay mixture, make sure to grease the molds lightly. This will prevent the Kalamay from sticking and make it easier to cut into pieces later.
Cool and Set: Allow the Kalamay to cool and set at room temperature. Cutting it while it’s warm may result in a messy presentation.
You Know It’s Cooked: The kalamay is cooked through when an inserted toothpick comes out clean.

How To Serve and Store:

Serve warm or at room temperature as a dessert or midday snack.
Store leftovers, if any, in an airtight container and refrigerate for up to 3 days.

Frequently Asked Questions

Achieving the right consistency can be a bit tricky. If it becomes too hard, you can try adding a little more water. If it’s too soft, cook it a bit longer to evaporate excess moisture.

There are numerous variations of Kalamay sa Latik, including flavored versions with pandan leaves, ube flavor (purple yam), or langka (jackfruit). These variations offer unique and delicious twists on the classic recipe.

Biko Kalamay – Sweet, sticky rice cake made with glutinous rice, coconut milk, and brown sugar.
Suman Pinipig – Banana-wrapped Filipino delicacy that is so easy and needs few ingredients to make.

Kalamay sa Latik

Kalamay sa Latik is a sweet treat, characterized by its rich, chewy texture and the irresistible aroma of sweet coconut curd syrup. A delightful Filipino delicacy that's great as dessert or snack.

Print Pin Rate

Course: Dessert

Cuisine: Filipino

Keyword: kalamay sa latik, kalamay sa latik recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 6 servings

Calories: 299kcal

Author: Mia

Ingredients

Kalamay

1 1/2 cup glutinous rice flour
1 cup water
1/4 cup white granulated sugar

Syrup

1 cup water
5 tbsp white granulated sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 pinch salt

Latik (Coconut Curd)

1 cup coconut milk

Instructions

Making the Latik (Coconut Curd)

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.
1 cup coconut milk

Making the Kalamay

Grease 2 llaneras (leche flan molds) or small round baking pan with latik oil. Set aside.
In a mixing bowl, place glutinous rice flour, sugar, and water. Mix until fully incorporated and no traces of flour is left.
1 1/2 cup glutinous rice flour, 1 cup water, 1/4 cup white granulated sugar
Transfer mixture in prepared greased llanera or pan.
Place llanera or pan in a steamer and steam for 30 minutes or until an inserted toothpick comes out clean.
Carefully remove kalamay form steamer and allow to cool down in room temperature.

Making the Syrup

In a saucepan, over low-medium heat, add water, white sugar and brown sugar, vanilla extract, a pinch of salt and latik (coconut curd).
1 cup water, 5 tbsp white granulated sugar, 2 tbsp brown sugar, 1 tsp vanilla extract, 1 pinch salt
Mix to combine and simmer for 5 to 7 minutes. Remove from heat and set aside.

Assembly

Cut kalamay into smaller pieces depending on you personal preference using a greased knife or kitchen scissors.
Place syrup in serving bowls then place some pieces of kalamay and add langka strips. Serve and enjoy. Bon appetit

Video

Nutrition

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