INGREDIENTS:
For the Kalamay:
- 3 cups glutinous rice flour (malagkit)
- 2 cups coconut milk
- ½ cup sugar
For the Latik:
- 2 cups coconut cream
For the Minatamis na Langka:
- 1 cup langka pieces
- ¼ cup water
- ¼ cup sugar
For the Arnibal Syrup:
- 1 cup water
- 1 cup dark brown sugar
HOW TO COOK:
For the Kalamay:
- Combine glutinous flour, coconut milk and sugar in a large bowl.
- Stir well until the batter is smooth and well- blended.
- Line a baking dish with cheesecloth.
- Pour the batter into the dish and set dish in a steamer.
- Steam for about 10 to 15 minutes or until mixture is set and toothpick inserted comes out clean.
- Remove from heat and allow to completely cool.
- Transfer into a cutting board, remove cheesecloth, and slice into 1 to 2 inch square pieces. Set aside.
For the Latik:
- Put coconut cream in a pan.
- Over medium heat, bring the coconut cream to a boil.
- Cook, while stirring occasionally, until liquid starts to thicken.
- Lower heat and continue to cook.
- As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.
- Using a fine mesh sieve, drain latik from the oil. Set aside.
For the Minatamis na Langka:
- Wash langka pieces and drain well.
- Combine water and sugar in a sauce pan and cook over medium heat.
- Bring mixture to a boil, stir regularly, until sugar is dissolved.
- Add langka and continue to cook for about 3 to 5 minutes or until syrup is thickened (longer cooking time means thicker syrup).
- Remove from heat and allow to slightly cool.
- Shred langka pieces into thin strips. Set aside.
For the Arnibal Syrup:
- Combine water and dark brown sugar in a sauce pan and cook over medium heat.
- Bring mixture to a boil, stir regularly, until sugar is dissolved.
- Continue to cook until mixture is reduced and thickened.
- Add the kalamay pieces.
- Allow to simmer for another 1 minute.
- Divide and transfer into serving bowls. Sprinkle with latik and minatamis na langka strips. Serve warm. Enjoy!
IMAGE: angsarap.net
