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!
Latik are solids that form when coconut cream (kakang gata) is cooked until it releases its natural oils. These toasted crumbs are sprinkled on Filipino desserts and rice cakes to add flavor and crunch.
The fragrant oil rendered from the process is usually brushed on various kakanin for aroma and grease baking pans or banana leaves to ease removal.
How to make latik is a straightforward cooking method where coconut cream is simmered, stirring regularly, until the curds separate from the oil and turn golden. As the coconut cream is reduced to rid of the moisture, two cups of the gata will yield about half a cup of latik.
How to Use Latik
- Maja Blanca-one of the most popular recipes on Kawaling Pinoy and for good reason! This is a delicious coconut pudding studded with sweet corn kernels and generously topped with latik
- Biko-a slice of this rich rice cake made with glutinous rice, coconut milk, and brown sugar is just not the same without an abundant heap of latik
- Kalamay sa Latik-soft and chewy rice cakes and ripe jackfruit strips are stewed in a perfectly sweet and fragrant latik sauce!
