filipino kakanin

Kalamay Lansong is a Filipino steamed glutinous rice delicacy that you can make using only 4 ingredients. This kakanin is perfect for any occasion or as a simple everyday morning or afternoon snack.

Kalamay Lansong

glutinous rice flour

sugar

coconut milk

coconut cream

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.

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.

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.

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.

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

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.

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.

https://www.youtube.com/watch?v=ZZ-T99I_D2s

This Filipino sticky rice delicacy is great as an afternoon snack with your tea or coffee! So easy to make too. 

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INGREDIENTS:
2 cups glutinous rice flour
¾  cup sugar
1 can coconut milk 
1 can coconut cream

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KALAMAY LANSONG

Biko Kalabasa topped with Latik is a variation of Filipino favorite snack, biko. It is a simple-to-make yet super healthy dessert or snack that is great for sharing!

Biko Kalabasa

glutinous rice

water

pandan leaves

brown sugar

squash

coconut cream (for latik)

Make latik curds and set aside.

Generously grease an 8x8-inch square pan  with oil or line a 8 inch bilao with banana leaves greased with a bit of oil.

In a large pot over medium heat, mix together the 1 cup coconut milk and 1cup water. Add the glutinous rice and pandan leaves. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.

While waiting,  add  squash and 2 cups coconut milk on a large pan or pot and cook over medium heat until fork tender. Use potato masher or wooden fork to mash into a puree.

Add the light brown sugar and cook while constantly stirring until thick.

Add the cooked rice without the pandan leaves to the pan of squash sauce. Gently fold the sticky rice and the squash sauce until completely coated.

Cook further while stirring from time to time until the rice completely absorbs the sauce and the rice is fully cooked.

Transfer the rice into the greased pan or bilao and spread out evenly.

Cut into serving size and top with latik and serve.

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Kalamay Lansong

Biko Kalabasa

Top 2 filipino kakanin recipes from across the web

The most viewed filipino kakanin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kalamay Lansong

Biko Kalabasa

The most viewed filipino kakanin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine