Kalamay Lansong



- 1 cup coconut cream- 4 cups glutinous rice flour- 1 1/2 cups sugar- 2 1/2 cups coconut milk


- Wipe banana leaves with a damp cloth and line the inside of an 8-inch baking pan. Set aside.- 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. - Drain latik from the oil using a fine-mesh sieve. Generously brush the banana leaf lining.- In a large bowl, combine glutinous rice flour,, coconut milk, and sugar. Stir together until sugar is dissolved and mixture is smooth and well blended.- Strain the batter using a fine-mesh sieve to remove lumps.- Pour the batter into the prepared baking pan and steam for about 20 to 25 minutes or until set and toothpick inserted comes out clean. - Remove cake pan from steamer and allow to cool completely. Invert the cake onto a serving platter and peel off the banana leaves.- Liberally brush with coconut oil and top with latik. Cut into serving portions.

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