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.