From the recipe collection
Kalame Gandus with Latik
A dense Kapampangan-style kalame gandus rice sweet cooked with coconut milk and muscovado, then topped with crisp latik.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- Makes 1 tray
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Cook coconut cream in a wide pan until golden latik curds form, then strain and reserve both curds and oil.
- Line a shallow tray with banana leaves and brush with a little reserved coconut oil.
- Whisk glutinous rice flour, coconut milk, muscovado, and salt in a heavy pan until completely smooth.
- Cook over medium-low heat, stirring continuously, until the mixture thickens and becomes glossy and elastic.
- Lower the heat and fold with a sturdy spatula until the kalame pulls away from the pan in one heavy mass.
- Press into the prepared tray, smooth the top with an oiled spatula, and scatter latik evenly over it.
- Cool until firm enough to slice and serve in small squares.
