{"id":2976,"date":"2013-09-07T20:37:34","date_gmt":"2013-09-08T03:37:34","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=2976"},"modified":"2023-01-28T00:02:59","modified_gmt":"2023-01-28T08:02:59","slug":"how-to-make-latik","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/how-to-make-latik\/","title":{"rendered":"How to Make Latik"},"content":{"rendered":"\n

This is an easy tutorial on How to Make Latik, golden coconut curds to use as topping and flavoring for your favorite rice cakes and desserts!<\/em><\/p>\n\n\n

\n
\"golden
How to Make Latik<\/figcaption><\/figure><\/div>\n\n\n\n\n

Latik are solids that form when coconut cream (kakang gata) is cooked until it releases its natural oils. These toasted crumbs are sprinkled on Filipino desserts and rice cakes to add flavor and crunch. <\/p>\n\n\n\n

The fragrant oil rendered from the process is usually brushed on various kakanin<\/em> for aroma and grease baking pans or banana leaves to ease removal.<\/p>\n\n\n

\n
\"coconut<\/figure><\/div>\n\n\n

Making latik is a straightforward cooking method where coconut cream is simmered, stirring regularly, until the curds separate from the oil and turn golden. As the coconut cream is reduced to remove the moisture, two cups of the gata<\/em> will yield about half a cup of latik.<\/p>\n\n\n\n

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

\n\n\t\t\t\tTips on how to make latik\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
\n\n\t\t\t\t