Learn how to make latik sauce, a rich caramel-like syrup made with coconut milk and panutsa. It is used as a topping that adds an extra layer of delicious to many Filipino desserts.
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What is Latik Sauce?
Latik sauce is a thick, sweet syrup made with coconut milk and sugar, often with panutsa. It is reduced until it becomes dark and rich, then used as a topping for Filipino desserts like Biko, Suman Malagkit, and Suman sa Lihiya.
This latik sauce is different from the other type of latik, which is caramelized coconut curds formed from cooking down coconut milk until it separates into oil and toasted solids. These curds are used as a crunchy, coconuty garnish for desserts like Maja Blanca and Ube Kalamay.
Ingredients You'll Need
- Coconut milk: It serves as the base of the sauce and when combined with panutsa, it caramelizes and transforms into a rich, flavorful syrup.
- Panutsa: This natural, unrefined sugar adds a caramel-like sweetness to the sauce. If unavailable, you can substitute with muscovado or brown sugar.
Tools You'll Need
- Heavy-bottomed saucepan
- Wooden spoon or spatula
Step-by-Step Instructions
Note: This recipe makes about 1¾ cup of latik sauce. Cooking time is about 15 minutes.
Step 1: Prepare the panutsa
Break or cut the panutsa into small pieces using a knife. This helps it melt faster and more evenly into the coconu milk.
Step 2: Combine the ingredients
In a heavy-bottomed saucepan, combine the coconut milk and panutsa.
Step 3: Cook until thickened
Heat the mixture over medium-high heat and cook until the sauce thickens, stirring occasionally to prevent sticking.
Step 4: Check for consistency
The syrup should coat the back of a spoon and run off slowly when it reaches the right consistency. You can also try dropping a small amount on a plate and let it cool a bit. If it thickens up after cooling, then your latik sauce is all set.
Step 5: Cool and serve
Once the desired thickness is achieved, remove from heat and let it cool. At this point, it's ready to serve and can be drizzled over your favorite desserts.
For later use, store your latik sauce in an airtight container in the refrigerator, where it should keep well for up to one week.
FAQs
Panutsa, also known as panocha or sangkaka, is an unrefined sugar made from sugarcane juice and solidified into cakes or blocks. It is known for its deep, molasses-like flavor, often used to sweeten Filipino desserts and beverages.
Yes, coconut cream will make a richer sauce.
When stored in an airtight container in the refrigerator, it can last up to a week.
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📖 Recipe
How to Make Latik Sauce
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or spatula
Ingredients
- 1 (14-ounce) can coconut milk
- 10 ounces panutsa sub: 1½ cups muscovado or brown sugar
- A pinch of salt
- 1 teaspoon vanilla extract optional
Instructions
- Break or cut the panutsa into small pieces using a knife. This helps it melt faster and more evenly into the coconu milk.
- In a heavy-bottomed saucepan, combine the coconut milk and panutsa.
- Heat the mixture over medium-high heat and cook until the sauce thickens, stirring occasionally to prevent sticking.
- To check for the right consistency, the syrup should coat the back of a spoon and run off slowly when it reaches the right consistency. You can also try dropping a small amount on a plate and let it cool a bit. If it thickens up after cooling, then the sauce is ready.
- Once the desired thickness is achieved, remove from heat and let it cool. At this point, it's ready to serve and can be drizzled over your favorite desserts.
Notes
- Coconut milk: It serves as the base of the sauce and when combined with panutsa, it caramelizes and transforms into a rich, flavorful syrup.
- Panutsa: This natural, unrefined sugar adds a caramel-like sweetness to the sauce. If unavailable, you can substitute with muscovado or brown sugar.
Christina
This looks so yummy!
Nora Reyes
Thank you so much, Christina!