Kalamay Recipe

Make the latik: In a saucepan over medium heat, pour in coconut milk. Bring the coconut milk to a boil. Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk. 

When the texture turns gelatinous, lower the heat and continue stirring. (Oils should be separating from the milk at this stage.) Continue stirring until coconut milk solids or residues form and are browned. Turn off the heat and place the latik in a container. If not using right away, keep refrigerated up to a week until needed. 

Make the kalamay: Combine rice flour and sugar in a large bowl. Gradually add coconut milk while whisking. Mix well until blended.

Prepare the steamer: Line the steamer with baking paper. Use the coconut oil from the latik to grease the baking paper. Arrange and then flatten the dough evenly on the greased baking paper, and steam for 30 minutes. 

Remove the kalamay from the steamer and transfer it to a large tray or plate. Let it cool down for about 2 hours or overnight.  

Make the syrup: In a saucepan, combine the water and sugar. Bring to a boil and then simmer for 15 minutes over low heat.  

Add langka and cook for another 10 minutes. Cool the syrup completely. 

Slice the kalamay into bite-sized pieces. Soak the kalamay pieces in the cooled down syrup. 

To serve, transfer kalamay to a serving plate. Top with sweetened jackfruit and prepared latik, and serve.