Kalamay sa Latik made of sticky rice cake stewed in simple syrup, coconut curds, and jackfruit strips. Sweet, chewy and fragrant, this Filipino sweet delicacy is delicious for dessert or midday snack.
Have you tried my minatamis na langka recipe yet? I hope you have because today, we’re going to be needing strips of sweetened jackfruit to make a delicious Filipino delicacy you’re sure to love. We’re making kalamay sa latik!
What is Kalamay na Latik
Kalamay sa latik is a type of FIlipino kakanin made of glutinous rice flour and coconut milk. The mixture is steamed until set, sliced into serving pieces and cooked in caramel syrup until sweet and sticky. The kalamay is then served with the syrup along with a generous sprinkling of latik and langka for added sweetness and depth of flavor.
This dessert involves four parts, the latik, sweetened jackfruit, caramel syrup, and the steamed rice cake. It might seem like a lot of work to put together but the process is pretty straightforward and all the components can be made ahead of time.
- 2 cups coconut cream
- 3 cups glutinous rice flour
- 1.5 cups coconut milk
- 1/2 cup sugar
- 1 cup water
- 1 cup dark brown sugar
- 1 cup sweetened jackfruit strips, drained
- 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 the 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 and store in a container until ready to use.
- In a bowl, combine glutinous flour, coconut milk, and sugar. Stir well until smooth and well-blended.
- Brush a baking pan with oil. Pour batter into the pan and steam for about 15 to 20 minutes or until mixture is set and a toothpick inserted comes out clean.
- Remove from heat and allow to completely cool. Transfer the rice cake to a cutting board and slice into about 1-inch pieces.
- In a saucepan over medium heat, combine water and dark brown sugar. Bring to a boil, stirring regularly until sugar is dissolved. Continue to cook until reduced and thickened.
- Add kalamay pieces to the sweet syrup. Simmer for about 1 minute.
- To serve, place kalamay and syrup in serving bowls and sprinkle with latik and jackfruit strips. Serve warm.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”