{"id":10943,"date":"2023-03-04T23:30:00","date_gmt":"2023-03-05T07:30:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=10943"},"modified":"2023-03-04T23:31:25","modified_gmt":"2023-03-05T07:31:25","slug":"kalamay-sa-latik","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/kalamay-sa-latik\/","title":{"rendered":"Kalamay sa Latik"},"content":{"rendered":"\n

Kalamay sa Latik is a 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 a midday snack.<\/em><\/p>\n\n\n\n

\"Kalamay
Kalamay sa Latik<\/figcaption><\/figure>\n\n\n\n

Have you tried my minatamis na langka<\/a> recipe yet? I hope you have because today, we will need strips of sweetened jackfruit to make a delicious Filipino delicacy you're sure to love. We're making kalamay sa latik!<\/p>\n\n\n\n

\"glutinous<\/figure>\n\n\n\n

Kalamay sa latik is a type of Filipino kakanin<\/em> 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. <\/p>\n\n\n\n

The kalamay is then served with syrup along with a generous sprinkling of latik and langka for added sweetness and depth of flavor.<\/p>\n\n\n\n

\"making<\/figure>\n\n\n\n

This dessert involves four parts: the latik, sweetened jackfruit, steamed rice cake, and syrup. 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.<\/p>\n\n\n\n

  1. Latik<\/strong>- golden coconut curds. While you can also use coconut milk, I suggest coconut cream or kakang gata, the first extraction. It's thicker with less water content and will reduce quicker. Read my tips on how to make it.<\/a><\/li>
  2. Sweetened jackfruit<\/strong>- you can use minatamis na langka<\/a> from scratch or store-bought for convenience. Drain the jackfruit well; the additional heavy syrup might make the kalamay overly sweet.<\/li>
  3. Sticky rice cake<\/strong>- I find the 3 cups glutinous rice flour ratio to 1.5 cups coconut milk yields the texture I like. You can steam the kalamay mixture in a round tin pan and cut it into portions or shape it into individual patties and boil in hot water until they float to the surface like palitaw<\/a>. <\/li>
  4. Simple syrup<\/strong>- make an arnibal syrup with brown sugar and water. Simmer until the sugar is dissolved and the liquid is slightly thickened.<\/li><\/ol>\n\n\n\n
    \"making<\/figure>\n\n\n
    \n\n\t<\/span><\/span>\n\n\t
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    \n\n\t\t\t\tQuick tip\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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    Make the kalamay extra special with two layers. Check out the video below on how to add ube flavor!<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

    \"eating<\/figure>\n\n\n\n

    How to serve<\/h2>\n\n\n\n

    When all the delicious elements are ready, it's time to put kalamay sa latik together.<\/p>\n\n\n\n

    1. Cut the steamed sticky rice cake into serving portions. <\/li>
    2. Add to the simple syrup and simmer for about 1 minute or until heated through.<\/li>
    3. Ladle the kalamay and syrup into serving bowls. Top with latik and langka strips.<\/li>
    4. Serve warm.<\/li><\/ol>\n\n\n\n

      Storage and reheating instructions<\/h2>\n\n\n\n