Filipino Style Recipe: Latik is a solid coconut curds made from coconut milk. The coconut milk cook until almost dry and curdle, this is usually serve together with suman, biko, maja blanca and other desserts.
Good for 1/4 cup latik
2 cups coconut milk
1. In a sauce pan, cook coconut milk in a low heat while keep stirring until brown and curdle.
2. Remove from heat and drain then serve with suman or biko.
Filipino Style Recipe: Binallay is another popular Filipino delicacy from northern part of Luzon specially in Isabela Province. Like other suman we will use glutinous rice, but we grind the rice into flour and mix with water. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.
Estimated time of preparation: 20 minutes(plus soaking and grinding time)
Estimated time of cooking: 1-2 hours
4 cups glutinous rice(malagkit)
1/2 cup water
banana leaves, cleaned and cut into bigger sized(8×11 inch)
banana or cotton strings
1. In a bowl, place glutinous rice and water then soak for at least 3 hours. Drain.
2. Grind soaked rice into flour then mix with water until well blended.
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.
2. Grease banana leaves with coconut oil then scoop 3 tablespoons of rice mixture, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using a string.
1. In a steamer, pour enough water then steam the wrapped rice mixture for 1 1/2 hours or until done.
2. Unwrap the binallay and transfer to serving plate. Serve with latik.
Filipino Style Recipe: Latik or sweetened coconut sauce is another variety of latik made from coconut milk and panocha made of sugar cane. This version of latik is popular in Visayas region. The sauce has a sweet and oily taste that usually serve together with suman or biko as dipping sauce.
1 cup coconut milk
1/2 cup panocha, cut into small pieces
200 grams Muscovado sugar
1. In a sauce pan, pour coconut milk and bring to boil.
2. Add panocha and sugar then cook in a low heat while keep stirring until melts and thickens.
3. Remove from heat then transfer into bottle. Serve with suman or biko.