• Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik. 
• In a wide non-stick pan, combine coconut milk and glutinous rice flour. Whisk together until smooth and free of lumps.
• Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
• Add muscovado brown sugar and stir until sugar is dissolved and mixture is evenly brown in color. 
• Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
• Transfer the kalamay mixture onto the prepared pan. Gently tap pan on the counter to spread mixture. Use a lightly-oiled knife to smooth top.
• Brush surface with coconut oil and top with latik.
  

For the Latik

• 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. 
• Drain latik from the oil and store in a container until ready to use.
• Line a wide serving dish with banana leaves and brush the banana leaves with coconut oil.