Kalamay Lansong
Sweet Filipino dessert made with local ingredients like coconut, mango, ube, and rice. A taste of Philippine sweetness.
Instructions
In a pan on medium heat, add coconut cream and bring up to a rolling boil. Cook, stirring occasionally, until the liquid starts to thicken.
Lower heat and Keep cooking. As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent from burning.
Keep cooking and stir until curds turn golden brown. Drain latik from the oil using a fine-mesh sieve.
Wipe banana leaves with a damp cloth and line the inside of an 8-inch baking pan. Generously brush the banana leaf lining with coconut oil.
In a big bowl, combine glutinous rice flour, coconut milk, and sugar. Stir together until the sugar is dissolved and the mixture is smooth and well blended.
Strain the batter using a fine-mesh sieve to remove lumps.
Pour in the batter into the prepared baking pan and steam for about 20 to 25 minutes or until it firms up and a toothpick inserted comes out clean.
Remove 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.