INGREDIENTS:
- Glutinous Rice Flour (sticky rice flour) - 500 g.
- White Sugar - 1/3 - 1/2 c or to taste
- Water - 2 1/2 to 3 cups
- Water for boiling
- Coconut meat, shredded (from at least 1 coconut)
- Hot Water - 2 cups
- Cold water as needed
How to make ladek or latik:
- Pour 1 cups of hot water. Mix well and let it sit for a minute.
- Squeeze out the milk from the shredded coconut milk. If it is still too hot to the touch add cold water. Repeat 2 times.
- Strain the coconut milk to remove any coconut meat.
- Place all the coconut milk in a wok or big kawali. Bring it to a boil.. Stir continuously until all the LIQUIDS evaporated leaving the coconut oil and the brown thingy called Ladek or Latik . Set aside.
- Combine the glutinous rice flour, white sugar, and water to form a dough. the dough is a bit wet.
- Scoop out a spoonful of the glutinous rice dough, roll, then form them into an oblong or tongue shape. Do this until all the dough are done
- Boil water in a pot or pan. Drop one of the sticky rice dough a few pieces at a time
- When the sticky rice cakes float, remove from the water and drain to remove the excess water.
- Once all the sticky rice cakes are cooked, throw them in on the coconut oil and Ladek or Latikmixture
- Stir gently until all the sticky rice cakes are coated with he coconut oil and Ladek or Latik
- Serve and enjoy
Source: My Fresha-licious
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