Kakanin / kalamay Lansong 

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​INGREDIENTS:

• 4 cups sweet or glutinous rice flour
• 1 1/2 cups sugar
• 2 cups thin coconut milk

*Banana leaves (optional)

*Note: If the coconut milk is not thin enough, add 1/2 cup of water to make a flowing consistency.  Important: Batter should not be too thick or too thin.

LATIK:  2 cans of coconut milk​ or use coconut cream (see photo below)

Learn more by watching my Video on facebook on how to make this delicious Kakanin Lansong. Please click here.

HOW TO PREPARE KAKANIN LANSONG:

• Mix all the ingredients together until well combined.
• Grease a round cake pan with a non-stick cooking spray or brush with oil.
• Transfer the mixture to a greased pan. 
• Steam for 20-30 minutes in medium heat. 
• While waiting, prepare the latik. (see the procedure below)
• Transfer the lansong into the banana leaves and top with latik. (Latik recipe below)
• Serve warm.
• ​​​Recipe yields two 9" cake pans
  

***Note: You can also put the greased banana leaves on the round cake pan then transfer the mixture on top of the banana leaves and steam. I promise you, it will taste better.
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​HOW TO MAKE LATIK:

TO MAKE LATIK:

• Heat coconut cream in a pan. Bring to a boil.
• Keep stirring until the milk turns into oil and leave a solid residue.
• If the brand that you used did not turn into oil, you can add 2 tbsp vegetable oil to the solid residue and cook until color turns light brown.

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This is my "nth" time making these yummy Kakanin. I love it especially when it is newly steamed!

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