Kalamay Lansong made of glutinous rice flour, coconut milk, and latik topping is a delicious snack or dessert. This Filipino steamed rice cake is sticky, chewy, perfectly sweetened, and gluten-free!
In the mood for soft and chewy kalamay? Then you’ve come to the right place! We have a wide array of kakanin recipes on the blog to satisfy your cravings, from sapin-sapin, kapit, kalamay hati, palitaw to kalamay ube.
These rice cakes have their own set of flavors and slightly vary in preparation and ingredients. Although they’re generally simple to make, this kakanin lansong is one of, if not the easiest. All it takes is mixing glutinous rice flour, coconut milk, and sugar and steaming in a banana-lined baking dish until set.
The most work involved, which really takes only a few minutes, is reducing the coconut cream or kakang gata into golden curds, You can substitute toasted coconut in a pinch, but I highly suggest to make the latik as you use the rendered oil to brush on the banana leaf lining and steamed cake for extra flavor and aroma.
How to Make Kalamay Lansong
Give this kakanin lansong a try! Soft, chewy and bursting with coconut flavor, it makes a great snack or dessert to enjoy with buko salad drink or homemade mango nectar! Enjoy!