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!
Table Of Contents
- Tips on how to make latik
- How to Use Latik
- More kitchen tips
- How to Make Latik
- 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.
Tips On How To Make Latik
- You can use coconut milk instead of the first extraction but it will take longer to reduce as it has more water content and less concentrated.
- To ensure even color and to prevent burnt spots, stir frequently when the cream begins to thicken. Use a non-stick pan to keep the coconut solids from sticking.
- Drain the coconut curds from the hot oil immediately as they’ll continue to cook and brown in the residual heat.
How to Use Latik
- 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
- 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
- soft and chewy rice cakes and ripe jackfruit strips are stewed in a perfectly sweet and fragrant latik sauce!
In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
Continue to cook and stir until curds turn golden brown.
Using a fine-mesh sieve, drain latik from the oil and store in an airtight container until ready to use.