Kalamay Hati with Latik

Name: Kalamay Hati with Latik
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Filipino
Ingredients: 2 cups glutinous rice flour; 2 cans coconut milk (about 3½ cups); 1½ cups sugar (half brown & half muscovado); a pinch of salt; 1 can coconut cream (about 1¾ cups)

By:

Sarah

Published:

August 1, 2026

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Kalamay Hati with Latik is a delightful Filipino treat that’s rich, sweet, and oh-so-satisfying. This dessert is made primarily with glutinous rice flour and coconut milk, results in a smooth, sticky, and slightly chewy texture that just melts in your mouth. The addition of latik — the crispy toasted coconut curds — adds a wonderful crunch and depth of flavor to this classic dish. Traditionally enjoyed during celebrations and on special occasions, it has a way of bringing comfort reminiscent of home-cooked meals.

I first discovered Kalamay Hati with Latik during a family gathering, the aroma wafting through the room instantly intrigued me. As I took my first bite, the combination of creamy coconut and rich sweetness left me with a warm feeling of nostalgia. Each slice is a reminder of those joyful family moments, making this dish not just a recipe, but a connection to my heritage. Trust me when I say that once you try it, you’ll be coming back for more!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time and 50 minutes of cook time, you can whip this up without breaking a sweat.
Irresistible Flavor: The blend of coconut milk and sugar creates a luscious, sweet experience that’s comforting and uplifting.
Eye-Catching Appeal: Its glossy top sprinkled with latik makes it not just tasty but visually stunning for any occasion.
Flexible Serving: Perfect as a dessert, snack, or even breakfast; it suits any time of day or event.
Diet-Friendly Options: Naturally gluten-free, making it a great option for those with dietary restrictions.

Ingredients You’ll Need

2 cups glutinous rice flour: This flour is essential for giving Kalamay Hati its distinct sticky texture. Look for it in Asian grocery stores if it’s not available at your local supermarket.
3½ cups coconut milk (2 cans): Provides that rich creaminess that makes this dessert indulgent. Choose full-fat coconut milk for the best flavor.
1½ cups sugar (½ brown & ½ muscovado): The combination of brown and muscovado sugar adds a deep caramel flavor that perfectly complements the coconut.
A pinch of salt: This little bit brings out the sweetness and balances the flavors beautifully.
1¾ cups coconut cream (1 can): Used to make your latik, this will add a rich depth of flavor and a lovely texture.

How to Make Kalamay Hati with Latik

Make the Latik: Pour the 1¾ cups coconut cream into a pan over medium heat. Cook, stirring occasionally, until it separates into oil and solids. Continue cooking until the solids turn light golden brown, then strain the latik from the oil and set aside.
Prepare the Banana Leaves (optional): If you’re using banana leaves, wipe them clean and grip them over a flame briefly until softened. Brush with a little oil and line your pan or serving platter with them for added flavor.
Mix the Ingredients: In a saucepan (off the heat), combine the 2 cups glutinous rice flour, 3½ cups coconut milk, 1½ cups sugar, and a pinch of salt. Stir until everything is smooth and lump-free, ensuring even consistency.
Cook the Mixture: Set your mixture over medium heat, stirring constantly to prevent sticking. When it begins to bubble, lower the heat slightly and continue cooking until it becomes very thick and hard to stir, about 30 minutes. Keep an eye on it for the perfect texture!
Transfer and Spread: Once thickened, pour the mixture into your prepared dish. Use a spatula to spread it evenly. For added richness, brush the top with a little latik oil.
Top and Cool: Sprinkle the golden latik on top for that irresistible crunch. Allow it to cool until set before slicing it into pieces for serving.

Storing & Reheating

Store Kalamay Hati with Latik at room temperature in an airtight container for up to three days. If you want to keep it longer, refrigerate it, and it’ll stay fresh for up to a week. For freezing, wrap it tightly and store it for up to three months. When you’re ready to enjoy it again, simply reheat in the microwave for about 20-30 seconds until warm, but keep in mind that the texture may become a bit firmer. A sprinkle of fresh latik on top can help refresh its charm!

Chef’s Helpful Tips

Be careful not to overcook the latik; it can burn quickly. Just watch for that light golden color.
Make sure to mix well to avoid lumps in your mixture. You can use a whisk for smoother results.
If it seems too thick while cooking, you can add a bit more coconut milk to adjust the consistency.
Don’t skip the latik; it adds a unique texture and flavor that you don’t want to miss!
This dish can be made a day ahead if you’re preparing for a gathering, making it a perfect make-ahead dessert.

Kalamay Hati with Latik is not just a dessert; it’s a celebration of flavors and memories. Each bite delivers a delightful experience that dances between the rich, creamy coconut and sweet, caramel-like notes. Feel free to experiment with toppings or even fill it with fruits for an exciting twist. Enjoy this sweet offering with friends and family — it’s sure to become a beloved favorite!

Recipe FAQs

How can I make Kalamay Hati with Latik vegan?

To make this dessert vegan-friendly, use coconut cream and coconut milk without additives. Sugar can also be replaced with coconut sugar for a more wholesome option.

Can I use other types of flour?

For those who may be allergic to glutinous rice flour, you could experiment with sweet rice flour or other gluten-free options, but it might alter the texture, so be mindful of that!

How can I tell if the mixture is done cooking?

The mixture is ready when it’s very thick, pulling away from the sides of the pan, and difficult to stir. Be patient; it can take about 30 minutes of constant stirring to achieve that ideal consistency.

Is there a way to enhance the flavor?

Absolutely! You can mix in a dash of vanilla extract or even a bit of pandan essence to elevate the dessert’s flavor profile. Just adjust according to your taste preference!