Step 1

Make the Latik. Pour contents of coconut cream in can to a non-stick pan and bring to a simmer over medium heat. Continue to cook while stirring from time to time until the oil and curd separate.

Step 2

Remove from heat once it becomes light brown. Remember that it will continue to cook and brown while it cools down so remove it from heat early enough or the latik would burn.

Step 3

Cut out a large circle from a banana leaf about 10x10 in diameter. You can also put 2 leaves together if you have to. Heat the leaf using low fire so it becomes soft and pliable.

Step 4

Line an 8-inch round pan that at least 2-inch high with the prepared banana leaf. Grease the banana leaf with the coconut oil from the Latik. Set aside.

Step 5

In a large bowl, combine the glutinous rice, coconut milk, and sugar and mix until smooth. Pour the mixture into the prepared pan.

Step 6

Place the pan on a steamer with the lid wrapped with a clean kitchen towel to avoid droplets from dripping. Steam over medium heat for 20-25 minutes or until an inserted wooden stick comes out clean.

Step 7

Remove the pan from the steamer and let it cool down. Transfer the kalamay lansong to a serving plate and top with latik then cut into squares before serving.