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
How To Serve and Store:
Frequently Asked Questions
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Kalamay sa Latik
- 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
Latik (Coconut Curd)
- 1 cup coconut milk
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.
- 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