Kalamay sa Latik is a famous local delicacy in Nueva Ecija. It is made of sticky rice cake with sweet syrup, ripe jackfruit and latik.
For those who are not familiar, they would think that it is not related to Filipino rice cakes. But this unique delicacy is actually made from glutinous rice too, so don’t get fooled.
Normally, we can easily identify a sweet if it is a rice cake. Just like suman, puto, bibingka, biko, and pichi pichi; they are all made in solid form. We add them with toppings or dipped in sugar and sweetened coconut for more taste of sweetness.
This variation of kalamay, on the other hand, is literally swimming on a pool of sweet syrup. Thus, it is not as dry as the other of its kind.
All over the Philippines, provinces and cities have their own original delicacies. Even kalamay itself already has different variations by each area in the Philippines. So it is hard to say where it specifically originated.
Kalamay and latik are two different Filipino sweets, but it was the experimental and playful Filipino mind that was able to combine the two.
So far, the combination was a success, and it led to the cooking and selling of the newly discovered delicacy.
Fortunately, our bodies can benefit from the dessert when it comes to health. Most of the ingredients used for the recipe contains nutrients. But as a sweet, that amount is already acceptable. Just be sure to eat enough healthy foods so you can allow yourself to enjoy desserts.
Sweetness and chewiness combined - kalamay sa latik is the perfect dessert to pair a cup of tea. Or if you want, since it is a rice cake, you can also eat it as your morning or afternoon snack. This recipe is sure to make you taste an authentic Filipino delicacy.
Tips How to Make Kalamay sa Latik
- You can use coconut cream to make latik so the curd will easily come out. However, for this recipe I use coconut milk because I found coconut cream in can too dry and it does not bring out enough oil.
- Before slicing the steamed rice cake, grease the knife with coconut oil so it won't get sticky.
Kalamay Sa Latik Recipe
For the Kalamay:
- 10 oz glutinous rice flour
- 2.67 oz white sugar
- 8 oz coconut milk
For the Latik:
- 8 oz coconut milk
For the Syrup:
- 8 oz water
- 4 oz brown sugar
- 1 tsp vanilla extract
- 2 oz ripe jackfruit
- coconut oil from latik
To Make the Latik
- In a non-stick pan, pour the coconut milk. Turn on the stove to medium-low heat. Let it boil while stirring occasionally. Cook until it turns into curds and the oil starts to separate.
- Change the heat to low and continue to cook until the curds turn brown. Remove from the pan and separate the oil from the latik. Set aside.
To Make the Kalamay
- In a bowl, combine the glutinous rice flour, sugar and coconut milk. Mix well until smooth.
- Grease the pan with coconut oil and pour the mixture in.
- Put in a steamer and steam it for 20 minutes. You'll know it's done if a toothpick comes out clean when inserted. Remove from the steamer and let it cool.
- Slice the kalamay into square or diamond shape.
To Make the Syrup
- In a small pot over medium-low heat, combine water and brown sugar. Stir until the sugar is dissolved. You can also add the coconut oil to add more flavor and fragrant to the syrup.
- Add the ripe jackfruit and vanilla extract. Let it boil for 2 minutes or until the sauce slightly thickens.
- Use a single serving bowl, put about 3-4 pieces of the kalamay. Pour the syrup with ripe jackfruit and top it with the latik.