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Loading...This classic Filipino rice delicacy features glutinous rice simmered in coconut milk until tender, then finished with a rich caramelized coconut topping known as latik. It is a beloved snack across the Philippines, often served during fiestas, family gatherings, and afternoon merienda. The contrast between the chewy, lightly sweet rice base and the nutty, deeply caramelized coconut topping is utterly comforting.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 14 gSaturated Fat
- 54 gCarbs
- 2 gFiber
- 22 gSugar
- 4 gProtein
- 115 mgSodium
- 230 mgPotassium
- 35 mgCalcium
- 1.8 mgIron
- 1 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the sticky rice base
- 2 cups glutinous rice (malagkit), rinsed and drained
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 1/2 cups water
- 3/4 cup brown sugar, packed
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract (optional)
For the latik (caramelized coconut) topping
- 1 can (13.5 oz / 400 ml) coconut cream
- 1/3 cup brown sugar
- 1/4 teaspoon fine salt
- 1 tablespoon toasted sesame seeds, for garnish
Directions
- Soak the rinsed glutinous rice in cool water for 30 minutes, then drain well to remove excess moisture.
- In a heavy-bottomed pot, combine soaked rice, coconut milk, water, brown sugar, salt, and vanilla if using; stir well to combine.
- Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 25-30 minutes, stirring every 5 minutes to prevent scorching on the bottom.
- Once rice is tender and most liquid is absorbed, transfer to a greased 9×9 inch baking pan and press firmly into an even, compact layer about 1 inch thick.
- Meanwhile, prepare the latik: pour coconut cream into a wide skillet over medium heat and bring to a simmer, stirring occasionally.
- Continue simmering 15-20 minutes until oil separates and the curds turn deep golden brown, then stir in brown sugar and salt and cook 3-4 minutes until syrupy and thickened.
- Spoon the warm latik topping evenly over the sticky rice layer and spread gently to cover the surface.
- Sprinkle with toasted sesame seeds and let cool at room temperature for at least 1 hour until set.
- Cut into diamond or square pieces and serve at room temperature as a snack or dessert.
Cook’s Notes
- Use Thai sweet rice or Filipino malagkit for the proper chewy texture; regular long-grain rice will not work here.
- Stir the rice gently while it cooks to avoid breaking the grains but be sure to scrape the bottom to prevent burning.
- For a deeper, nuttier latik, simmer the coconut cream until the curds turn amber brown and the separated oil smells toasted.
- Cover leftovers and keep at room temperature up to 2 days; the topping firms up into a fudge-like layer that slices cleanly.
- Serve with ripe mango slices or a dusting of toasted desiccated coconut for a refreshing tropical contrast.
