This is an easy tutorial on How to Make Latik, golden coconut curds to use as topping and flavoring for your favorite rice cakes and desserts!
How to Make Latik
When coconut cream (kakang gata) is boiled until its natural oils are released, latik are solids that result. To enhance taste and crunch, these toasted crumbs are sprinkled on rice cakes and pastries in the Philippines.
In order to add aroma and grease baking pans or banana leaves for easier removal, the fragrant oil produced by the procedure is typically brushed on various kakanin.
Simple cooking technique for making latik involves simmering coconut cream while stirring frequently until the curds separate from the oil and turn golden. Two cups of gata will make about half a cup of latik after the coconut cream is reduced to remove the moisture.
Tips On How To Make Latik
You can use coconut milk instead of the first extraction but it will take longer to reduce as it has more water content and is less concentrated.
To ensure even color and prevent burnt spots, stir frequently when the cream begins to thicken. Use a non-stick pan to keep the coconut solids from sticking.
Drain the coconut curds from the hot oil immediately as they’ll continue to cook and brown in the residual heat.
How to use
Maja Blanca is one of Kawaling Pinoy’s most well-liked recipes, and for good reason! Delicious coconut pudding that has sweet corn kernels in it.
Biko—without a generous mound of golden coconut curds, this rich rice cake made with glutinous rice, coconut milk, and brown sugar just isn’t the same!
Soft, chewy rice cakes and ripe jackfruit strips are stewed in a lovely, fragrant sauce to make Kalamay sa Latik!
How to Make Latik
How to Make Latik is a quick tutorial to make coconut curds. Use on rice cakes and desserts for flavor and aroma.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- 2 cups coconut cream
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, occasionally stirring, until the liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent it from burning.
- Continue to cook and stir until curds turn golden brown.
- Using a fine-mesh sieve, drain latik from the oil and store it in an airtight container until ready to use.
- You can use coconut milk instead of the first extraction but it will take longer to reduce as it has more water content and is less concentrated.
- To ensure even color and to prevent burnt spots, stir frequently when the cream begins to thicken. Use a non-stick pan to keep the coconut solids from sticking.
- Drain the coconut curds from the hot oil immediately as they’ll continue to cook and brown in the residual heat.
“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.”