Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.

Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. Use wire whisk if necessary.

Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.

Set the heat to low-medium. Continue to stir for 15 minutes.

Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the color turns dark brown.

Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.

Let it cool for a few minutes. Serve.

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