Kapit
Kalamay Kapit is a classic Filipino rice cake made of glutinous rice, sweetened jackfruit, and coconut curd filling. Deliciously sweet and sticky, it's best enjoyed as a snack or dessert.
Servings: 8 Servings
Calories: 559kcal
Equipment
- 1 9 x 13 rectangular pan
Ingredients
- 2 cups coconut cream
- 4 cups glutinous rice flour
- 2 cups water
- 1 cup sugar
- 1 cup sweetened jackfruit, cut into strips
Materials
Instructions
- 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.
- Using a fine-mesh sieve, drain latik from the oil. Place in coconut curds and coconut oil in two small bowls.
- Line the pan with banana leaves and brush bottom and sides with coconut oil.
- In a bowl, combine glutinous rice flour, sugar, and water. Whisk until blended and smooth.
- Transfer batter to pan and place in a steamer basket. Cover with kitchen towel and lid.
- Steam for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove the kalamay from steamer and place on a baking sheet lined with plastic film.
- Even out with a lightly oiled spatula. Spoon latik in the middle of the rice cake and add langka strips.
- Roll into a log on the long end, enclosing the filling. Wrap with the plastic film and twist ends of the film to completely seal.
- Unwrap the kalamay kapit and slice into serving portions.
Notes
Lightly grease the knife or spatula with oil to keep from sticking when slicing the kapit.
Nutrition
Calories: 559kcal | Carbohydrates: 85g | Protein: 7g | Fat: 21g | Saturated Fat: 18g | Sodium: 4mg | Potassium: 277mg | Fiber: 3g | Sugar: 12g | Vitamin C: 1.8mg | Calcium: 24mg | Iron: 1.7mg