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Kapit
Prep Time
20mins
Cook Time Passive Time
20mins 40mins
Prep Time
20mins
Cook Time Passive Time
20mins 40mins
Ingredients
Instructions
  1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
  2. Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
  3. Continue to cook and stir until curds turn golden brown.
  4. Using a fine-mesh sieve, drain latik from the oil. Place in coconut curds and coconut oil in two small bowls.
  5. In a bowl, combine rice flour and water and mix into a soft, pliable dough.
  6. Brush the inside of 8 plastic bags with coconut oil. Divide the dough into 8 portions and place into each bag. Using hands, gently flatten the dough.
  7. In a pot over medium heat, bring about 5-inch deep of water into a rolling boil.
  8. Drop the plastic bags into the boiling water, making sure not to overcrowd the pot. Cook for about 3 to 5 minutes or until the bags float to the surface,
  9. Remove cooked rice cakes from the bag and place on a sheet of plastic film. Using hands, flatten as much as possible.
  10. Place 3 to 4 strips of jackfruit on the rice cake.
  11. Place about 1 to 2 teaspoons latik and drizzle with coconut oil.
  12. Sprinkle sugar to taste on the latik and jackfruit.
  13. Pull the half bottom of the plastic film to cover the latik completely and then roll into tight logs. Crimp or tie the sides into a knot to seal edges.
  14. Unwrap to serve.
Recipe Notes

Nutrition:

Calories: 559kcal | Carbohydrates: 85g | Protein: 7g | Fat: 21g | Saturated Fat: 18g | Sodium: 4mg | Potassium: 277mg | Fiber: 3g | Sugar: 12g | Vitamin C: 2.2% | Calcium: 2.4% | Iron: 9.5%

Source: Kawali Recipe

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