Kalamay Lansong Recipe
Sticky and chewy kalamay lansong made with glutinous rice flour, coconut milk, and sugar topped with latik. An easy and delicious snack or dessert perfect for any day and even during holidays!
Equipment
- Banana leaves
- Steamer
- mixing bowl and wire whisk
- 9-inch round cake pan or any other glass, ceramic or aluminum pan available
- Measuring cup and spoons
- brush and strainer
Ingredients
- 1 can (400ml) coconut cream for making latik
- 4 cups glutinous rice flour
- 1 ⅔ cups sugar
- 3 cups coconut milk
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract or essence optional
Instructions
Preparing the coconut curd or latik:
- In a pan over medium heat, add coconut cream and bring to a boil. Cook while stirring occasionally until liquid begins to thicken.
- Reduce heat to low. Stir and scrape the sides and bottom of the pan frequently to prevent burning as the oil begins to separate and particles form. Continue to cook for about 30-40 minutes or until it turns light brown.
- When it starts to turn light brown, remove from heat. You must take it off the heat before the latik burns since it will continue to cook and brown while it cools.
- Separate the oil and latik using a fine-mesh strainer. Set aside.
Preparing the pan:
- Using a damp cloth, wipe and clean the banana leaves. Carefully pass the leaves over the flame to wilt. As soon as you place them over the flames, you'll notice a change in hue. This will make the banana leaves soft and pliable.
- Using a 9-inch and 2-inches high round pan, line the pan with the wilted banana leaves. Make sure that there are no holes or small spaces to prevent leaking of the mixture.
- Brush some coconut oil from the latik to grease the banana leaf. Set aside.
Preparing the kalamay mixture:
- Combine the glutinous rice flour, sugar, coconut milk, salt and vanilla extract (if using) to a large mixing bowl. Mix the ingredients thoroughly until the mixture is smooth and lump-free.
- Place a fine-mesh sieve over the pan lined with banana leaves and pour in the batter. This will get rid of lumps that will result in a smooth rice cake. Note: The batter should have a flowing consistency and not too thick.
Steaming and serving:
- Place the baking pan into the steamer. Cover the lid with a clean cloth to prevent water from dripping into the mixture.
- Using medium heat, let the kalamay steam for 45 - 50 minutes, or until a toothpick inserted in the center of the pan comes out clean and feels sticky rather than liquidy.
- Remove the pan from the steamer and let it to cool completely in a wire rack.
- Flip the kalamay lansong over a serving dish and peel off the banana leaves.
- Before cutting into sections, generously brush with coconut oil, then garnish with latik.
- Serve as a dessert or snack with your favorite hot drink.
- Share and enjoy!
Notes
- Although canned coconut cream and milk will work perfectly on this recipe, using fresh coconut cream and milk are always preferred.
- Use a non-stick pan in making latik or coconut curds.
- Using banana leaves will add aroma and flavor to the kalamay.
- Thoroughly wash the banana leaves, then pass them carefully and quickly over the flame to wilt. As soon as you place them over the flames, you'll notice a change in hue. As a result, the banana leaves will become elastic and robust.
- If banana leaves are difficult to come by or are expensive, you can prevent the rice cake from sticking to the pan by generously brushing it with coconut oil. You can also use parchment paper but remember to brush with coconut oil.
- Strain the mixture for a smooth and lump-free kalamay.
- Cover the steamer lid with cheesecloth or clean cloth to prevent water droplets from leaking into the rice cake while it is steaming.
- Steaming duration varies depending on the size of the kalamay you are making. Insert a toothpick in the center to check the doneness. If it comes out clean, then it is cooked.
- Let the rice cake completely cool and set before cutting. For simpler cutting, lightly brush coconut oil (left over from making the curds) on the knife.
