K A L A M A Y   S A   L A T I K


KALAMAY SA LATIK is a Native Filipino Delicacy which most of us loves. But let me teach you how to make it the easier way. The traditional Kalamay is made up of Glutinous rice, water and sugar. You need to steam it until the Kamalay becomes firm. I personally thought of making a shortcut into all of that procedures by using a TIKOY instead, knowing the fact that they are processed using the same procedure of steaming. Plus it saves your time and effort.

INGREDIENTS:

             UBE TIKOY

FOR THE SYRUP:

•  2 cups white sugar
• 1 cup (light) brown sugar

*You may want to use all white sugar instead.

• 1 cup langka / jack fruit
• 5 cups water

LATIK:

• 4 cups coconut milk/ kakang gata

PROCEDURE:

1. I usually cook the Latik first.
2. Bring the coconut milk into boil (low heat) and constantly stirring it slowly until done.

TIKOY: cut into cubes and set aside.

SYRUP:

1. In a casserole, Mix all the ingredients together and make sure that the sugar is fully dissolved. Bring to boil and stirring it from time to time.
2. Add the langka
3. Add the Latik together with the coconut oil.
4. Lastly, add the cubed TIKOY. simmer for another 2-3 more minutes to cook the tikoy and to absorb the syrup as well.

note: if you overcook or boil the syrup too much, the langka will melt and it will make the syrup too OA sweet.

> Let it cool and enjoy your easy to make, Home made Kalamay sa Latik using tikoy.