Mindoro Kalamay

Method

1. Line a shallow pan with softened banana leaves and brush lightly with coconut oil.
2. Whisk glutinous rice flour, coconut milk, brown sugar, salt, and pandan if using until smooth.
3. Strain into a heavy wide pan and cook over medium-low heat, stirring constantly.
4. Scrape the bottom and corners every pass; once the mixture becomes heavy, lower the heat.
5. Add coconut oil and continue folding until the kalamay is glossy, stretchy, and no longer tastes floury.
6. Drop a spoonful onto an oiled plate and cool for 2 minutes. It should hold a mound and feel chewy rather than pasty.
7. Press into the lined pan, smooth the top, and scatter latik or toasted coconut over it.
8. Cool fully before cutting or wrapping in small banana-leaf portions.