Kalamay sa Latik

Kalamay sa Latik is a sticky rice cake stewed in simple syrup, coconut curds, and jackfruit strips. Sweet, chewy, and fragrant, this Filipino sweet delicacy is delicious for dessert or a midday snack.

Kalamay sa Latik

Have you tried my minatamis na langka recipe yet? I hope you have because today, we will need strips of sweetened jackfruit to make a delicious Filipino delicacy you’re sure to love. We’re making kalamay sa latik!

Kalamay sa latik is a type of Filipino kakanin made of glutinous rice flour and coconut milk. The mixture is steamed until set, sliced into serving pieces, and cooked in caramel syrup until sweet and sticky.
The kalamay is then served with syrup along with a generous sprinkling of latik and langka for added sweetness and depth of flavor.

This dessert involves four parts: the latik, sweetened jackfruit, steamed rice cake, and syrup. It might seem like a lot of work to put together, but the process is pretty straightforward, and all the components can be made ahead of time.

  1. Latik– golden coconut curds. While you can also use coconut milk, I suggest coconut cream or kakang gata, the first extraction. It’s thicker with less water content and will reduce quicker. Read my tips on how to make it.
  2. Sweetened jackfruit– you can use minatamis na langka from scratch or store-bought for convenience. Drain the jackfruit well; the additional heavy syrup might make the kalamay overly sweet.
  3. Sticky rice cake– I find the 3 cups glutinous rice flour ratio to 1.5 cups coconut milk yields the texture I like. You can steam the kalamay mixture in a round tin pan and cut it into portions or shape it into individual patties and boil in hot water until they float to the surface like palitaw.
  4. Simple syrup– make an arnibal syrup with brown sugar and water. Simmer until the sugar is dissolved and the liquid is slightly thickened.

Quick Tip

Make the kalamay extra special with two layers. Check out the video below on how to add ube flavor!

How to serve

When all the delicious elements are ready, it’s time to put kalamay sa latik together.

  1. Cut the steamed sticky rice cake into serving portions.
  2. Add to the simple syrup and simmer for about 1 minute or until heated through.
  3. Ladle the kalamay and syrup into serving bowls. Top with latik and langka strips.
  4. Serve warm.

Storage and reheating instructions

  • The kalamay, syrup, latik, and jackfruit can be stored separately in individual containers and assembled when ready to serve. They’ll keep in the refrigerator for up to 3 days.
  • The kalamay can also be stored already assembled for up to 3 days in the refrigerator. Reheat in a saucepan over low heat until warmed through.

Kalamay sa Latik

Soft and chewy kalamay with sweet syrup, latik, and jackfruit is a tasty treat the whole family will love. Delicious as a snack or dessert!

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins


  • 2 cups coconut cream
  • 3 cups glutinous rice flour
  • 1.5 cups coconut milk
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup dark brown sugar
  • 1 cup sweetened jackfruit strips, drained


  • Steamer
  • Baking pan


  1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
  2. Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
  3. Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in a container until ready to use.
  4. In a bowl, combine glutinous flour, coconut milk, and sugar. Stir well until smooth and well-blended.
  5. Brush a baking pan with oil. Pour batter into the pan and steam for about 15 to 20 minutes or until mixture is set and a toothpick inserted comes out clean.
  6. Remove from heat and allow to completely cool. Transfer the rice cake to a cutting board and slice into about 1-inch pieces.
  7. In a saucepan over medium heat, combine water and dark brown sugar. Bring to a boil, stirring regularly until sugar is dissolved. Continue to cook until reduced and slightly thickened.
  8. Add kalamay pieces to the sweet syrup. Simmer for about 1 minute.
  9. To serve, place kalamay and syrup in serving bowls and sprinkle with latik and jackfruit strips. Serve warm.

Nutrition Information

Calories: 470kcal, Carbohydrates: 66g, Protein: 4g, Fat: 22g, Saturated Fat: 19g, Sodium: 13mg, Potassium: 267mg, Fiber: 1g, Sugar: 30g, Vitamin C: 1.7mg, Calcium: 30mg, Iron: 2.5mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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