Ingredients
Scale
- 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)
Instructions
- Cook the coconut cream until it separates into oil and solids, continuing until the solids turn light golden brown. Strain the latik and save the oil.
- (Optional) Clean the banana leaves and quickly pass them over a flame until soft. Brush with oil and line your pan or platter with them.
- In a pan off heat, combine glutinous rice flour, coconut milk, sugar, and salt. Mix until smooth and lump-free.
- Set the pan over medium heat, stirring constantly to prevent sticking. Lower the heat as needed, cooking until very thick and hard to stir, about 30 minutes.
- Transfer the mixture to your prepared dish, spreading it evenly. Brush the top with latik oil if desired.
- Sprinkle the latik on top. Allow it to cool until set, then slice and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using mixed sugars enhances the flavor profile of the dish.
For additional flavor, consider adding a bit of vanilla extract to the mixture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 14g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg