Kapit
Kapit is sweet, chewy, and bursting with coconut and fruity jackfruit flavors! This sticky rice cake is ready in an hour and makes a delicious filling snack or dessert with your favorite hot drink.
Table Of Contents
Kalamay Kapit is a Kapampangan delicacy made of glutinous rice flour batter or locally known as galapong. The term “Kapit,” which means clingy or sticky, describes its soft and chewy texture.
The rice cake is traditionally cooked by boiling the dough in plastic bags. It is then rolled and filled with langka strips and latik. However, for easy preparation, you can steam the batter in a pan and then top it with the garnishes when cooked.
Ingredient notes
This kalamay is easy to make with only five ingredients!
- Coconut Milk– reduced to make latik topping and coconut oil
- Glutinous Rice Flour– locally known as malagkit in Filipino. It is also called sticky or sweet rice flour.
- Brown Sugar– to sweeten the rice cake. The recipe uses washed brown sugar which is lighter in color. You can also use white sugar as a substitute; reduce it to 1 1/2 cups.
- Sweetened Jackfruit- reserve the syrup for drizzling over the rice cake when serving. If unavailable, you can use fresh langka simmered in water and sugar.
- Water
Cooking tips
- Make the latik before preparing the batter as you’ll use the rendered oil to brush the pan and banana leaf for added aroma and flavor. Generously grease the bottom and sides of the pan to make the removal of the sticky cake easier.
- Allow the rice cake to cool completely, and run a knife around the side to loosen it and release it from the pan.
- Brush the knife or spatula with oil when cutting to keep the kapit from sticking.
- Do not cover the kalamay until completely cooled, as the escaping steam will create water puddles on the kalamay.
How to serve and store
- Invert the steamed cake on a serving platter and peel off the banana leaves. Cut into serving portions, top with langka strips and latik, and drizzle with the jackfruit syrup.
- Pair kalamay kapit with coffee, tea, hot chocolate, or your favorite cold drink for a filling midday snack or dessert.
- Keep leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- To reheat, pop in the microwave at 30-second intervals until warmed and softened.
Kapit
Try this chewy, sticky, sweet Kapit recipe bursting with coconut flavors. This Kapampangan rice cake is brimming with jackfruit strips and latik, delicious as an afternoon snack or dessert.
Equipment
- round pan
- steamer
- banana leaves
Ingredients
For The Latik
- 2 cups coconut milk
For The Kapit
- 4 cups glutinous rice flour
- 2 cups sugar
- 2 cups water
For The Toppings
- 1 cup sweetened jackfruit
Instructions
- In a pan over medium heat, add coconut milk and cook until golden curds form and release oil. Drain and reserve coconut oil.
- Drain sweetened jackfruit. Cut into strips. Set aside.
- In a large bowl, combine glutinous rice flour, brown sugar, and 2 cups of water. Stir until smooth and without lumps.
- Brush the baking pan with coconut oil and line with wilted banana leaves. Grease the inner sides and bottom with oil.
- Gently pour the batter into the pan and place it in a steamer.
- Cover with a kitchen towel and lid. Steam for 35 minutes.
- Remove from the steamer. Run a spatula around the sides of the pan to loosen.
- Place a serving platter over the cake pan and gently invert. Cut into serving portions.
- Top with sweetened jackfruit strips and drizzle with jackfruit syrup.
- Sprinkle latik on top.
Video
Notes
- Make the latik before preparing the batter, as you’ll use the rendered oil to brush the pan and banana leaf for added aroma and flavor. Generously grease the bottom and sides of the pan to make the removal of the sticky cake easier.
- Check for the doneness with a toothpick. Insert in the center of the cake; if it comes out clean, the cake is ready.
- Allow the rice cake to cool completely, and run a knife around the side to loosen it and release it from the pan.
- Brush the knife or spatula with oil when cutting to keep the kapit from sticking.
- Do not cover the kalamay until completely cooled, as the escaping steam will create water puddles on the kalamay.
Nutrition
Calories: 597kcalCarbohydrates: 115gProtein: 6gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 11mgPotassium: 186mgFiber: 2gSugar: 50gVitamin C: 1mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!
