- 1 1/2 cups Glutinous Rice Flour
- 1 can Coconut Milk (2 cups equivalent), slightly heated
- 3/4 cup Sugar
- 1/2 teaspoon Anise Seed (optional)
- Banana leaves (optional)
- 1 can Coconut Milk – to make Latik topping
- Banana Leaves
- Make the Latik.
- Mix the flour, coconut milk and sugar, then strain. Add the anise seed.
- Place the mixture on a non-stick skillet and stir until they come together, about 5 minutes.
- Turn the heat to low, and add a couple tablespoons coconut oil from the latik.
- Flatten to 1/4 inch thick and turn or flip over repeatedly every 3-4 minutes, cooking for a total of about 15 minutes.
- Set on an oiled banana leaf, cut in serving sizes and top with latik.
- Use a non-stick teflon pan for easier cooking and handling.
- The recipe starts off as a thick liquid rather than runny so the mix comes together right away during cooking, thus cutting the mixing time in the pan.
- I use kitchen shears or scissors to cut the kalamay in serving sizes, so much easier than using a knife.
- Try not to use too much coconut oil so your kapit is not too greasy.
- Cook on low heat up to 12-15 minutes once the cake comes together to cook the flour thoroughly and to keep the cake from spoilage.
- A variation of this recipe is by cutting the cake in cubes and serving in simple sugar syrup.