Kalamay Lansong
A delicious sticky rice cake topped latik curds, also known as dried coconut. A great snack if you're craving something simple but sweet.
Ingredients
- 2 cups glutinous rice flour
- ¾ cup sugar
- 1 can coconut milk
- 1 can coconut cream
Instructions
- First, let's start with making the Latik. Pour your coconut cream into a non-stick pan and heat it over medium heat until it starts to simmer. Make sure to stir it from time to time to avoid burning.
- Once the oil and curd start to separate, remove it from heat and let it cool. Remember, it will continue to cook and brown as it cools, so don't leave it on the heat for too long.
- Now, it's time to prepare the banana leaf. Cut out a large circle from a banana leaf and heat it over low fire until it becomes soft and pliable.
- Line an 8-inch round pan that is at least 2 inches high with the banana leaf and grease it with the coconut oil from the Latik.
- In a large bowl, mix together glutinous rice, coconut milk, and sugar until it becomes smooth.
- Pour the mixture into the prepared pan and place it on a steamer. Make sure to wrap the lid with a clean kitchen towel to avoid droplets from dripping.
- Steam the mixture over medium heat for 20-25 minutes or until a wooden stick inserted in the center comes out clean.
- Once done, remove the pan from the steamer and let it cool down.
- Transfer the kalamay lansong to a serving plate and top it with the delicious latik. Make sure to cut it into squares before serving.