Kalamay (rice cake) sa latik
It’s easy enough to translate kalamay into English but I am not aware of any English term for latik, the brown bits that float after coconut milk turns to oil after cooking, with continuous stirring, for about half an hour. It’s toasted milk curd, actually. Milk curdles when cooked and coconut milk is no exception. My sister-in-law, Mary Ann, was great at making latik, having grown up in Cagayan where native delicacies that require a lot of work and patience are home-cooked rather than store-bought.
Latik is the premium topping for most kalamay or kakanin, the generic names for sweet sticky rice cakes. If you buy kalamay and the topping you’re given is toasted grated coconut, give it back and demand that you be given latik. 
What you see in the photo is a Filipino delicacy known as kalamay sa latik. The white cubes are made from a mixture of ground glutinous rice and water, the same stuff that palitaw is made of. The cooked sweet “cake” is cut into squares and served with pure coconut oil and latik. I bought a jar of kalamay sa latik from a pasalubong store in San Miguel, Bulacan last Sunday, small consolation after discovering that the rows of pastillas stores that the town of San Miguel was known for are no longer there — replaced, for the most part, by sellers of repacked powdered laundry detergent and sari-sari stores “specializing” in e-Load. There were still a few selling pastillas but they were resellers. There was none of those stores constructed in front of the houses of the pastillas makers themselves.
Anyway… you may read a related story about the detour to San Miguel, Bulacan in my other blog.
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22 Responses to “Kalamay (rice cake) sa latik”
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Ayy.. akala ko pa naman, meron na naman kayong tip kung saan makakabili ng home made kalamay. I am going Pinas kasi April 2008 and through your blog, I am able to compile list of “eateries” and food shops, and markets where I can find delicacies and local dishes.
I am into kakanin, and kalamay is one of my favorite along with “real” sapin-sapin.
Regarding naman latik - first time I have seen this “made” by my aunt in Quezon, wow, I was amazed. They used to put it as toppings for maja blanco (corn grounded by hand), and also in “niyubak”. I wonder if in Binan Laguna or Sariaya is still selling kakanin?
yum! do you have the recipe?
this is my most favorite kakanin! Hmm, just seeing the photos make me drool, though I like it better if there are lots of those sweet white sauce. I am from Malolos, but konti na lang nagluluto ng kalamay sa latik…I am not sure, mahirap kaya to lutuin?
I really love your blog!!! I get my menu for the whole week from your recipes, and my kids just love them!
Thanks and God bless!
Ebba, Laguna is not kakanin country, as far as I know. Quezon sells a lot of kakanin (lemme dig through the pics in my hard drive hehehe) but every region has its own version. D
noemi, wala eh. should be easy to make but i haven’t tried it.
malinesky, I think it’s not that mabenta. These days, Pinoy would rather buy from the fast foods…
Hi connie thanks for your website thinking of what to cook everyday is not that hard anymore hehehe. i tried your pochero with spicy eggplant sauce and my boyfriend said it’s perfect… and also your stirfry tofu with oyster sauce (which i amended a bit) i added baguio beans and carrots to it. and my aunt (who is not fond of veggies said it was very tasty and didn’t notice that there’s no meat in it… next i’ll be trying out the yema balls for my cousins here in the UAE. I am base here in the UAE and it’s very hard to find really nice filipino food here although there are filipino restaurants around…. That’s why i find your website a really big help plus the fact that you made the cooking procedure very easy.
I tried cooking kalamay but instead of using ground glutinous rice, i used unground one and cooked it with coconut milk with brown sugar and stir it until the rice is fully cooked and topped with latik.
More power to your website and God bless.
Marie, the way you’ve cooked your kakanis - we call it “sinukmani” in Quezon. My sister said it’s the easiet of all the kakanin she’d ever made, to me its still hard. My arm just get so tired with all that stirring.. same with maja blanco. But ummm… they are all so delicious.
Ate Connie,
Salamat sa boto mo kay Rachel ha!
Mis ko na talaga ang kalamay. Iba talaga kung gawa diyan. The best I’ve had was in Pangasinan in my cousin’s party. They had a neighbor make it for them. They used wood fire for the fuel and somehow it added so much “flavor” to it. I can’t explain the taste but I had to eat alot of it
.
hi ATe connie,
nais ko pong malaman kung anong recipe nitong kalamay, look so delicious talaga, tagal ko nang di nakakakain ng kalamay eh,
thank you and more power
God bless
i am just one of the avid readers who salivate, run outside and look for a “kakanin” in a sec!….
i am in a situation right now that my baby inside my womb could not stay still…
Salamat po at na-ishare po ninyo ito sa amin!
ps… i just wished though that there were recipes for the other kakanins. (kutchinta, kalamay sa latik, latik…)
hi. puede po bang malaman yong recipe ng kalamay sa latik kasi matagal ko n pong hinahanap yan… thanks po.
hi, gusto ko sana makahingi ng iyong recipe ng kalamay sa latik. thanks.
Hello! Gusto ko sana malaman ang recipe ng kalamay. Pero kung wala Maja Blanco will do. Mahilig akong mag luto at isa sa hobby ko ang mag collect ng mga recipes at mag search sa internet ng mga recipes din. Mas gusto kasi ng husband at anak ko ang mga pag kain na luto sa bahay.
pls email naman po sakin yung recipe ng biko kasi wala po dito sa site nyo pls im here in korea po at gagamitin ko po para sa graduation namin
I don’t email recipes. It’s in the guidelines above. I don’t know why you still have to ask despite that.
Hi!! Pde ko po b mlaman recipe ng bibingka n yan? Id like to try it this coming christmas season. please? pde po b pkipost? thanks very much.
I would love to have the recipe for kalamay sa latik. It sounds sooo yummy!
Halu,
everybody want the recipe PL. sana you got
the recipe of kalamay sa latik wala rito niyan sa
Texas. Pls. po thank
Hello po! kung di po ako nagkakamali yan po yung ginagawa by mixing ground glutinous with evaporated milk (or coconut milk) and sugar. tapos ibabalot sya sa plastic tapos. ilalagay sa boiling water. tapos kapag luto na sya magfofloat na yung kakanin, parang sa pagluluto din ng palitaw yun nga lang nakaplastic sya. let me dig into some of my notes hehe… para ma-share yung recipe.
gusto ko pong malaman kung papaano mag gawa ng kalamay:)pls tnx God bless
aloha,
kung pwede ko po sana makuha ang recipes na kalamay sa latik, mahilig po kasi akong magluto ng mga kakanin and magbake din po with my 5 years old daughter. n 4 years old special boy son. maraming salamat po…
mahalo
cathy,jc n ditherd
pano po paggawa?
DO YOU HAVE THE RECIPE KALAMAY ( SHOWN IN PICTURE) WITH LATIK/ KALAMAY IN ANTIPOLO ?