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.
- 1 2 cups can coconut milk
- Heat a saucepan and pour-in the coconut milk.
- Bring the coconut milk to a boil.
- Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.
- When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.
- 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.