An easy tutorial on How to Make Latik to use as topping and flavoring for your favorite rice cakes and desserts!
Latik are solids that form when coconut cream (kakang gata) is cooked down until it releases its natural oils.
These toasted crumbs are sprinkled on Filipino desserts and rice cakes to add flavor and crunch. The fragrant oil is usually brushed on various kakanin for aroma and used to grease baking pans or banana leaves to ease removal.
How to make latik is pretty straightforward. It’s a simple process of simmering the coconut cream until the curds separate from the oil and turn golden. As the coconut cream is reduced over low heat, two cups will yield about half a cup of latik.
Tips on How to Make Latik:
- You can use coconut milk but it will take longer to reduce.
- As the latik will continue to cook and brown in the residual heat, drain from the hot oil immediately.
- To ensure even color and to prevent burnt spots, stir frequently when the cream begins to thicken. Use a non-stick pan to keep the coconut solids from sticking.
How to Use Latik
- Maja Blanca-one of the most popular recipes on Kawaling Pinoy and for good reason! This is a delicious coconut pudding studded with sweet corn kernels and generously topped with latik
- Biko-a slice of this rich rice cake made with glutinous rice, coconut milk and brown sugar is just not the same without an abundant heap of latik
- Kalamay sa Latik-soft and chewy rice cakes and ripe jackfruit strips are stewed in a perfectly sweet and fragrant latik sauce!
How to Make Latik
- 2 cups coconut cream
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.
- Using a fine mesh sieve, drain latik from the oil and store in an airtight container until ready to use.