Kalamay Lansong With Latik

In a nonstick skillet or pan, pour in the coconut cream and bring to a boil over medium heat. Keep cooking while occasionally stirring until the liquid starts to thicken.

Reduce the heat to low. Once the solids start forming and the oil begins to separate, stir and scrape the pan's sides and bottom often to avoid burning.

Once the oil and curd have separated and the curds turn golden brown, remove them from the heat and drain the oil using a fine-mesh sieve to separate from the latik. Set aside.

Next, prepare the banana leaf. Heat it over a low flame until it is pliable and soft, then clean it.

Line the banana leaf in a round pan, preferable 8 inches in diameter, then grease the banana leaf with coconut oil extracted from the latik. Set it aside.

Combine the glutinous rice, coconut milk, and sugar in a large mixing bowl. Add vanilla extract if desired. Add pinch of salt to taste. Whisk them together until the mixture turns smooth.

Pour the mixture into the prepared pan lined with banana leaves and transfer it to a steamer. Wrap the lid with a clean cloth to prevent droplets from dripping directly onto the kalamay.

Steam for about 20 to 25 minutes over medium heat. Check it and try to insert a toothpick or a bamboo stick; when it comes out clean, it is cooked.

Turn off the heat, remove the pan from the steamer, and let it cool down.

Brush the kalamay with coconut oil and add the latik. Put all the latik on if desired.

Slice into serving pieces and serve. Enjoy.