AuthorBiteSizedA sweet and soft rice cake!
Prepare the bilao or plate that will be used for kalamay. Place the clean banana leaf over the round plate or bilao, brush with cooking oil, and set aside.
In a large pot combine coconut milk. Coconut cream, water, and glutinous rice flour. Mix well until the mixture becomes soft.
Turn on the heat to medium heat, and gradually stir the mixture. When it starts to lump lower the heat and continue to stir until 15 minutes.
Add the brown sugar, mix well until well combined.
Mix the mixture until becomes very thick and color turns to brown sugar.
Transfer the thick mixture to the bilao and spead the latik.
Ingredients
Directions
Prepare the bilao or plate that will be used for kalamay. Place the clean banana leaf over the round plate or bilao, brush with cooking oil, and set aside.
In a large pot combine coconut milk. Coconut cream, water, and glutinous rice flour. Mix well until the mixture becomes soft.
Turn on the heat to medium heat, and gradually stir the mixture. When it starts to lump lower the heat and continue to stir until 15 minutes.
Add the brown sugar, mix well until well combined.
Mix the mixture until becomes very thick and color turns to brown sugar.
Transfer the thick mixture to the bilao and spead the latik.
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