Latik is really a residue of coconut milk. This achieved when coconut milk is cooked in medium heat during a period of time. Latik is generally utilized as toppings in grain cakes for example kalamay, sapin-sapin, biko. and maja blanca ,
I received an e-mail yesterday requesting for that procedure for making latik. Since I Have have a mug of extra coconut milk in the Bibingka that people featured lately, I opted to create latik from it.
So you realize, your demands are queued and that i grant all of them with respect to the accessibility to ingredients and my budget too. Since I Have curently have the additional coconut milk on hands without any plans of utilizing it over the following a couple of days, I figured which i better make something from it instead of to depart it within the fridge until it is going moldy.
Listed here are the steps:
1. Heat a saucepan and pour-within the coconut milk.
2. Bring the coconut milk to some boil.
3. Continuously stir until the majority of the liquid evaporate. This can take about 12 to fifteen minutes per cup of coconut milk.
4. Once the texture turns gelatinous, lower heat and continue stirring. Oils ought to be separating in the milk at this time.
5. Continue stirring until brown residues are created. Switch off heat and put the latik inside a container. This can be used immediately to top your preferred grain cake or put it within the fridge for any week approximately.
