Yields: 2 cake pans
4 cups sweet or glutinous rice flour
1 1/2 cups sugar
2 cups thin coconut milk (2nd squeeze if using fresh coconut milk)
2 cups of coconut milk, 1st squeezed (2 cans if using ready made)
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 the greased pan or banana leaves lined pan. Don’t forget to wilt your banana leaves in low heat for a few seconds to soften banana leaves.
Steam for 20-30 minutes in medium heat.
While waiting, prepare the latik.
How to make latik:
Heat coconut milk in a pan. Bring to a boil.
Keep stirring until the milk turns into oil and leave a solid residue.
Serve warm. Enjoy!
Note: It’s advisable to use banana leaves for an added flavor to your kakanin.
Photo by: Exthong