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    Kapit is a rolled sticky rice cake with jackfruit and latik filling. Sweet, chewy, and loaded with coconut flavor, this Kapampangan delicacy is delicious as snack or dessert.

    rolled kapit wrapped in plastic film on a serving platter

    What is Kapit

    Kapit is a Kapampangan delicacy very similar to Kalamay sa Latik in ingredients and texture. But while the later is bathe in arnibal syrup and garnished with latik and sweetened jackfruit, the rice cake in Kapit is instead rolled around the latik and jackfruit and then wrapped in plastic film.

    As its name, which means “sticky”, suggests, this kalamay is soft and chewy. It’s sold at almost every wet market or restaurant in the Pampanga region and is commonly eaten as a snack or dessert

    Print Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Passive Time 40 mins
    Prep Time 20 mins
    Cook Time 20 mins
    Passive Time 40 mins
    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


    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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