Kalamay Lansong (Steamed Sticky Rice Cake)

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.

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
• 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: Add the latik 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

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