Kalamay Lansong
User Reviews
4.1
Kalamay Lansong
Description
The recipe starts by cooking coconut cream over medium heat until it thickens and begins to separate, forming golden brown curds called latik. The latik is strained and reserved for topping. Banana leaves are cleaned and lined in an 8-inch pan, then brushed with coconut oil for preventing sticking.
A batter is made by blending glutinous rice flour, coconut milk, and sugar until smooth, then strained to remove lumps. The batter is poured into the banana leaf-lined pan and steamed for 20 to 25 minutes until set and a toothpick inserted comes out clean. The steaming produces a tender but chewy rice cake with a glossy surface.
Once cooled, the cake is inverted onto a serving plate and peeled from the banana leaves. Coconut oil is brushed on top before generously sprinkling with latik, adding texture and flavor contrast. Kalamay Lansong can be sliced into portions and served as a sweet snack or dessert, showcasing the richness of coconut in both cake and topping.
Ingredients
- 1 cup coconut cream
- 4 cups glutinous rice flour
- 1 ½ cups sugar
- 2 ½ cups coconut milk
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until the liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Drain latik from the oil using a fine-mesh sieve.
- Wipe banana leaves with a damp cloth and line the inside of an 8-inch baking pan. Generously brush the banana leaf lining with coconut oil.
- In a large bowl, combine glutinous rice flour, coconut milk, and sugar. Stir together until the sugar is dissolved and the mixture is smooth and well blended.
- Strain the batter using a fine-mesh sieve to remove lumps.
- Pour the batter into the prepared baking pan and steam for about 20 to 25 minutes or until set and a toothpick inserted comes out clean.
- Remove from steamer and allow to cool completely. Invert the cake onto a serving platter and peel off the banana leaves.
- Liberally brush with coconut oil and top with latik. Cut into serving portions.
Notes
- Peel the banana leaves carefully after steaming to prevent tearing the cake surface.
- Brush coconut oil over the cake before adding latik to enhance flavor and appearance.
- The latik adds a nutty texture and serves as a complementary topping to the smooth cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 106g | 35% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 23g | 115% |
| Sodium | 11mg | 0% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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