Kapit
Kalamay Kapit is a classic Filipino rice cake made of glutinous rice, sweetened jackfruit, and coconut curd filling. Deliciously sweet and sticky, it's best enjoyed as a snack or dessert.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups coconut cream
- 4 cups glutinous rice flour
- 2 cups water
- 1 cup sugar
- 1 cup sweetened jackfruit, cut into strips
Instructions
- 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. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
- 3
Continue to cook and stir until curds turn golden brown.
- 4
Using a fine-mesh sieve, drain latik from the oil. Place in coconut curds and coconut oil in two small bowls.
- 5
Line the pan with banana leaves and brush bottom and sides with coconut oil.
- 6
In a bowl, combine glutinous rice flour, sugar, and water. Whisk until blended and smooth.
- 7
Transfer batter to pan and place in a steamer basket. Cover with kitchen towel and lid.
- 8
Steam for about 35 minutes or until a toothpick inserted in the center comes out clean. Remove the kalamay from steamer and place on a baking sheet lined with plastic film.
- 9
Even out with a lightly oiled spatula. Spoon latik in the middle of the rice cake and add langka strips.
- 10
Roll into a log on the long end, enclosing the filling. Wrap with the plastic film and twist ends of the film to completely seal.
- 11
Unwrap the kalamay kapit and slice into serving portions.