Only 3 Ingredients! Sweet Glutinous Rice Balls Recipe | Kalamay sa Latik & Palitaw sa Latik Tutorial

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Evaporated milk is often more affordable and still provides creaminess.

grated coconut

🥗Healthier: shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is less expensive and has a longer shelf life.

Add 2 cups glutinous rice flour to a mixing bowl.

Slowly add 1 cup of water to the flour to get the right consistency.

Mix well until the mixture can be formed into small balls using your hands.

Boil water in a pot and add some oil (optional) to prevent sticking.

Once the water is boiling, add the glutinous rice balls and cook over medium heat until they float, indicating they are cooked.

Drain the excess water from the cooked rice balls and pour some cold water over them to prevent sticking.

To make LATIK, cook 1 cup of coconut milk over low heat until the liquid completely evaporates, stirring regularly.

Continue cooking until the curd turns brown evenly and the coconut oil starts to separate, forming LATIK.

Transfer the LATIK to a bowl and let it cool down.

In a separate bowl, add 1 1/2 cups coconut milk for sweet broth and 1/2 cup brown sugar.

Mix until the sugar is dissolved and let it boil for at least 5 minutes over low heat.

Add the cooked glutinous rice balls to the boiling sweet broth and cover with a lid, letting it boil again.

Add some LATIK to the mixture and mix well before transferring to a bowl and letting it cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens