Kalamay lansong is a soft and chewy kakanin made with glutinous rice flour, coconut milk, and sugar. It is steamed in a banana leaf-lined pan, then topped with latik for extra flavor.
This version is easy to make and uses simple ingredients, but I'll show you the little details that help it turn out really well.
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Ingredients You'll Need
Notes and Substitutions
- Coconut cream: Used to make the latik for topping and the oil for brushing the pan and top.
- Glutinous rice flour: This gives the kalamay its soft and chewy texture. It is also called sweet rice flour or sticky rice flour.
- Coconut milk: Fresh is best, but canned works well and is more convenient.
- Banana leaves: These add aroma and help keep the kalamay from sticking. If you do not have any, grease the pan or use parchment paper instead.
- Vanilla: This is optional, but a little adds nice flavor.
How to Make Kalamay Lansong (Step-by-Step)
Step 1: Make the latik
Cook the coconut cream in a pan over medium heat until the oil separates and the solids turn golden brown.
Stir from time to time so it cooks evenly and does not burn. Strain the latik and set the curds and oil aside.
For more details, see my separate latik recipe with step-by-step photos.
Step 2: Prepare the pan
Wipe or rinse the banana leaves clean, then pass them over a flame for a few seconds to soften.
Line an 8-inch round pan with the banana leaves, including the sides, then brush lightly with latik oil.
Step 3: Make the batter
In a bowl, combine 2 cups glutinous rice flour, 1 can coconut milk, ⅔ cup sugar (add more if you like it sweeter), a pinch of salt, and 1 teaspoon vanilla extract (if using). Mix until smooth.
Step 4: Steam the kalamay
Pour the batter into the prepared pan. Steam over medium heat for about 30 minutes, or until set.
If you like, wrap the lid with a cloth to help keep water from dripping on top.
Step 5: Finish and serve
Brush with latik oil while still warm, then add plenty of latik.
Let your kalamay lansong cool slightly before slicing. Enjoy!
Cooking Tips
- Mix until smooth so the batter has no lumps.
- Wipe and soften the banana leaves so they are easier to work with.
- Steam over medium heat until the top is set.
- Brush with latik oil while still warm for more flavor.
- Let it cool slightly before slicing so it holds its shape better.
How to Store and Reheat
- At room temperature: You can keep it out for the day, as long as it is not too warm.
- In the fridge: Store in an airtight container for up to 3 days.
- To reheat: Steam for a few minutes or microwave in short intervals until soft.
Recipe FAQs
Kalamay lansong is a soft and chewy kakanin made with glutinous rice flour, coconut milk, and sugar. It is steamed, then topped with latik.
Coconut cream works better because it gives you more latik and more oil. You can use coconut milk, but you will usually get less.
Yes. Banana leaves add aroma and help keep the kalamay from sticking. If you do not have any, just grease the pan or use parchment paper instead.
The top should look set and no longer wet. It will still be soft, but it should not look runny.
More Filipino Desserts to Try
- Leche flan: Custard with caramel on top
- Ube halaya: Purple yam dessert
- Buko pandan: Young coconut and pandan dessert
- Mango float: Chilled mango and graham dessert
- Fruit salad: Dessert with canned fruit and mix-ins
- Buko salad: Young coconut and fruit dessert
- Mais con yelo: Corn, milk, and shaved ice dessert
- Banana con yelo: Sweetened saba bananas, milk, and shaved ice
Other Kakanin Recipes You May Like
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📖 Recipe
Kalamay Lansong Recipe (Steamed Sticky Rice Cake)
Equipment
- Steamer
- 8-inch round pan
- Wide pan (for making latik)
Ingredients
- 1 can coconut cream
- 2 cups glutinous rice flour
- 1 can coconut milk
- ⅔ cup sugar (add more if you like it sweeter)
- A pinch of salt
Optional
- 1 teaspoon vanilla extract
- Banana leaves for lining the pan
Instructions
- Make the latik: Cook the coconut cream until the oil separates and the solids turn golden brown. Strain and set aside the latik and oil.
- Wipe the banana leaves clean, then pass them over a flame for a few seconds to soften.Line an 8-inch round pan, covering the bottom and sides. Brush lightly with latik oil.
- In a bowl, combine the glutinous rice flour, coconut milk, sugar, salt, and vanilla. Mix until smooth.
- Pour the batter into the prepared pan. Steam over medium heat for about 30 minutes, or until set.You can wrap the lid with a cloth to help keep water from dripping on top.
- Brush with latik oil while still warm, then add plenty of latik. Let cool slightly before slicing.
Notes
- Coconut cream: For the latik and oil.
- Coconut milk: Fresh is best, but canned works too.
- Glutinous rice flour: Gives it a soft, chewy texture.
- Banana leaves: Add aroma and help keep it from sticking. Grease the pan or use parchment if needed.
- Vanilla: Optional, but adds flavor.
- Wipe the banana leaves clean and soften them over a flame.
- Mix until smooth so there are no lumps.
- Steam over medium heat until set.
- Brush with latik oil while still warm.
- Let it cool a bit before slicing.
- At room temperature: Keep for the day, if it is not too warm.
- In the fridge: Store in an airtight container for up to 3 days.
- To reheat: Steam or microwave until soft.
Cynthia G. says
This was so easy to make.. thanks
Nora Reyes says
Yes! and very flexible.. Thanks, Cynthia!