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.
Combine Together
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.