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–+ servings
kapit with latik and langka topping on a banana-lined bilao.

Kapit

Lalaine
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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine Filipino
Servings 8 servings
Calories 597 kcal

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
Keyword kapit
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