Kalamay Lansong made of glutinous rice flour, coconut milk, and latik topping is a delicious snack or dessert. This Filipino steamed rice cake is sticky, chewy, perfectly sweetened, and gluten-free!
In the mood for soft and chewy kalamay? Then you’ve come to the right place! We have a wide array of kakanin recipes on the blog to satisfy your cravings, from sapin-sapin, kapit, kalamay hati, palitaw to kalamay ube.
These rice cakes have their own set of flavors and slightly vary in preparation and ingredients. Although they’re generally simple to make, this kakanin lansong is one of, if not the easiest. All it takes is mixing glutinous rice flour, coconut milk, and sugar and steaming in a banana-lined baking dish until set.
The most work involved, which really takes only a few minutes, is reducing the coconut cream or kakang gata into golden curds, You can substitute toasted coconut in a pinch, but I highly suggest to make the latik as you use the rendered oil to brush on the banana leaf lining and steamed cake for extra flavor and aroma.
How to Make Kalamay Lansong
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, occasionally stirring until liquid starts to thicken. Lower heat and continue to cook, regularly scraping sides and bottom of the pan, until the oil begins to separate and the solids turn to golden brown curds. Drain the latik and use coconut oil to brush on the banana-leaf lining.
- In a large bowl, stir the glutinous rice flour, sugar, and coconut milk until smooth and well blended. Strain the mixture using a fine-mesh sieve to remove any lumps. The batter should be thick but with flowing consistency.
- Line an 8-inch round baking pan about 2-inch deep with banana leaves and brush with coconut oil. Pour the batter into the pan.
- Steam for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from heat and allow to cool.
- Invert the steamed cake on a serving platter and peel off the banana leaves. Generously brush with coconut oil and top with latik before cutting to portions. Or you can just lift it off the pan and transfer to a platter with the banana leaves for presentation.
- 1 cup coconut cream
- 4 cups glutinous rice flour
- 1 1/2 cups sugar
- 2 1/2 cups coconut milk
- Wipe banana leaves with a damp cloth and line the inside of an 8-inch baking pan. Set aside.
- 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 the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- Drain latik from the oil using a fine-mesh sieve. Generously brush the banana leaf lining.
- In a large bowl, combine glutinous rice flour,, coconut milk, and sugar. Stir together until sugar is dissolved and mixture is smooth and well blended.
- Strain the batter using a fine-mesh sieve to remove lumps.
- Pour the batter into the prepared baking pan and steam for about 20 to 25 minutes or until set and toothpick inserted comes out clean.
- Remove cake pan from steamer and allow to cool completely. Invert the cake onto a serving platter and peel off the banana leaves.
- Liberally brush with coconut oil and top with latik. Cut into serving portions.