Cup of Yum
1. Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik. 
2. In a wide non-stick pan, combine coconut milk and glutinous rice flour. Whisk together until smooth and free of lumps.
3. Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
4. Add muscovado brown sugar and stir until sugar is dissolved and mixture is evenly brown in color. 
5. Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
6. Transfer the kalamay mixture onto the prepared pan. Gently tap pan on the counter to spread mixture. Use a lightly-oiled knife to smooth top.
7. Brush surface with coconut oil and top with latik.

For the Latik

1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
2. Lower heat and continue to cook.
3. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. 
4. Continue to cook and stir until curds turn golden brown. 
5. Drain latik from the oil and store in a container until ready to use.
6. Line a wide serving dish with banana leaves and brush the banana leaves with coconut oil.