Latik is a residue of coconut milk. This achieved when coconut milk is cooked in medium heat over a period of time. Latik is commonly used as toppings in rice cakes such as kalamay, sapin-sapin, biko, and maja blanca,
I received an email last night requesting for the procedure in making latik. Since I still have a cup of extra coconut milk from the Bibingka that we featured recently, I opted to make latik out of it.
Just so you know, your requests are queued and I grant each of them depending on the availability of ingredients and my budget as well. Since I already have the extra coconut milk on hand with no plans of using it within the next 2 days, I thought that I better make something out of it rather than to leave it in the fridge until it goes moldy.
Here are the steps:
1. Heat a saucepan and pour-in the coconut milk.
2. Bring the coconut milk to a boil.
3. Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.
4. When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.
5. Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container. You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.