'- 2 cans (19 ounces each) coconut milk- 2 cups glutinous rice flour- 2-1/2 cups muscovado brown sugarFor the Latik- 1 cup coconut cream
- 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.