Go Back
+ servings
Kalamay Kapit with latik and sweetened jackfruit on a wooden serving plate with a side of sago and gulaman drink
Print Recipe
3.80 from 5 votes


Kapit is a rolled sticky rice cake with jackfruit and latik filling. Sweet, chewy, and loaded with coconut flavor, this Kapampangan delicacy is delicious as snack or dessert.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8 Servings
Calories: 559kcal


  • 2 cups coconut cream
  • 8 cups glutinous rice flour
  • 4 cups water
  • 1 cup sweetened jackfruit, cut into strips
  • ½ cup sugar



    • 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.
    • In a bowl, combine rice flour and water and mix into a soft, pliable dough.
    • Brush the inside of 8 plastic bags with coconut oil. Divide the dough into 8 portions and place into each bag. Using hands, gently flatten the dough.
    • In a pot over medium heat, bring about 5-inch deep of water into a rolling boil.
    • Drop the plastic bags into the boiling water, making sure not to overcrowd the pot. Cook for about 3 to 5 minutes or until the bags float to the surface, 
    • Remove cooked rice cakes from the bag and place on a sheet of plastic film. Using hands, flatten as much as possible.
    • Place 3 to 4 strips of jackfruit on the rice cake.
    • Place about 1 to 2 teaspoons latik and drizzle with coconut oil.
    • Sprinkle sugar to taste on the latik and jackfruit.
    • Pull the half bottom of the plastic film to cover the latik completely and then roll into tight logs. Crimp or tie the sides into a knot to seal edges.
    • Unwrap to serve.



    The traditional way of cooking kapit is boiling the dough in plastic. If you're concerned about cooking with plastic, you can wrap the dough in banana leaves and then boil in the hot water or place in a greased pan and steam. Please do not cook directly in the water as this will affect consistency.


    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