Pro Tips
**Chef's Tips & Troubleshooting:**
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
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
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.
Kapit
Kapit is a rolled sticky rice cake with jackfruit and latik filling. Sweet, chewy, and loaded with coconut flavor, this Kapampangan delicacy is delicious as a snack or dessert.
Instructions
- In a pan on medium heat, add coconut cream and Bring it to a boil. Cook, stirring occasionally until liquid starts to thicken.
- Lower heat and Keep cooking. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- Keep cooking and stir until curds turn golden brown.
- Drain latik from the oil. place in coconut curds and coconut oil in two small bowls. using fine-mesh sieve
- Line the pan with banana leaves and brush bottom and sides with coconut oil.
- Mix glutinous rice flour, sugar, and water. Whisk until blended and smooth.
- Transfer batter to pan and place in a steamer basket. Cover with kitchen towel and lid.
- Steam for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove the kalamay from steamer and place on a baking sheet lined with plastic film.
- Even out with a lightly oiled spatula. Spoon latik in the middle of the rice cake and add langka strips.
- Roll into a log on the long end, enclosing the filling. Wrap with the plastic film and twist ends of the film to completely seal.
- Unwrap the kalamay kapit and slice into serving portions.
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Pro Tips & Troubleshooting
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
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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