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.
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.