Latik are solids that kind when coconut cream (kakang gata) is cooked down till it releases its pure oils. These toasted crumbs are sprinkled on Filipino desserts and rice muffins so as to add taste and crunch. The aromatic oil rendered from the method is often brushed on numerous kakanin for aroma and used to grease baking pans or banana leaves to ease elimination.
The best way to make latik is a simple cooking methodology the place coconut cream is simmered, stirring commonly, till the curds separate from the oil and switch golden. Because the coconut cream is decreased to rid of the moisture, two cups of the gat will yield about half a cup of latik.
Recommendations on The best way to Make Latik:
- You should use coconut milk as a substitute of the primary extraction however it’ll take longer to scale back because it has extra water content material and fewer concentrated.
- Because the latik will proceed to prepare dinner and brown within the residual warmth, drain from the recent oil instantly.
- To make sure even shade and to forestall burnt spots, stir ceaselessly when the cream begins to thicken. Use a non-stick pan to maintain the coconut solids from sticking.
The best way to Use Latik
- Maja Blanca-one of the most well-liked recipes on replay pinoy television and for good purpose! This can be a scrumptious coconut pudding studded with candy corn kernels and generously topped with latik
- Biko-a slice of this wealthy rice cake made with glutinous rice, coconut milk, and brown sugar is simply not the identical with out an ample heap of latik
- Kalamay sa Latik-soft and chewy rice muffins and ripe jackfruit strips are stewed in a wonderfully candy and aromatic latik sauce!
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Right here a few scrumptious methods to make use of this rick shrimp inventory:
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