Kalamay Latik

Ingredients:

Kalamay

1/2 kg glutinous rice flour

1/3 cup white sugar

2 1/2 cup water

coconut oil

Syrup

3 cups water

1 1/2 cup palm sugar or brown sugar

Latik

2 x 400 ml cans coconut cream

Procedure:

Kalamay

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.

Syrup

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.

Latik

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.

Combining together

Pour syrup on small bowls, add kalamay squares then top it with toasted curds (latik) and some coconut oil from the latik.