Pro Tips
**Chef's Tips & Troubleshooting:**
- Line steamer molds with banana leaf for authentic aroma and to prevent sticking.
- Glutinous rice flour gives the characteristic chewy texture — don't substitute with regular rice flour.
- For ube-based desserts, cook the purple yam thoroughly until it mash easily for smooth halaya.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kalamay Lansong
Kalamay Lansong — a smooth, sweet Filipino glutinous rice cake steamed in banana leaves with coconut cream and brown sugar.
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.
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Pro Tips & Troubleshooting
- Line steamer molds with banana leaf for authentic aroma and to prevent sticking.
- Glutinous rice flour gives the characteristic chewy texture — don't substitute with regular rice flour.
- For ube-based desserts, cook the purple yam thoroughly until it mash easily for smooth halaya.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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