Kalamay Lansong is easy to make with only four ingredients and in under an hour. This Filipino steamed sticky rice cake topped with latik is soft, chewy, and gluten-free. Delicious as a snack or dessert!
In the mood for soft and chewy kalamay? Then you've come to the right place! We have a wide array of kakanin recipes on the blog to satisfy your cravings, from sapin-sapin, kapit, kalamay hati, palitaw to kalamay ube.
These rice cakes have their own set of flavors and vary slightly in preparation and ingredients. Although they're generally simple to make, this kakanin lansong is one of, if not the easiest. All it takes is mixing glutinous rice flour, coconut milk, and sugar and steaming in a banana-lined baking dish until set.
What you'll need
- Glutinous rice flour- also called sticky or sweet rice flour. Locally called malagkit.
- Sugar- granulated sugar; adds sweetness
- Coconut milk- for the kalamay batter
- Coconut cream- kakang gata or first extraction. More concentrated than coconut milk which is perfect for making latik
Latik topping
Most of the work involved, which really takes only a few minutes, is reducing the coconut cream or kakang gata into golden curds. You can substitute toasted coconut in a pinch, but I highly suggest making the latik as you use the rendered oil to brush on the banana leaf lining and steamed cake for extra flavor and aroma. You can read my tips on how to make latik for a more comprehensive guide.
Making the sticky rice cake
- Combine the glutinous rice flour, sugar, and coconut milk until smooth and well blended. Strain the mixture using a fine-mesh sieve to remove any lumps. The batter should be thick but with flowing consistency.
- Line an 8-inch round baking pan about 2 inches deep with banana leaves and brush with coconut oil to keep the steamed cake from sticking. If you opt to use toasted shredded coconut instead of latik and do not have the resulting coconut oil, you can use neutral-tasting vegetable oil.
- Pour the batter into the pan and steam for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from heat and allow to cool.
Quick tip
Invert the steamed cake on a serving platter and peel off the banana leaves. Generously brush with coconut oil and top with latik before cutting into portions. Or you can just lift it off the pan and transfer it to a platter with the banana leaves for presentation.
How to serve and store
- Give this kakanin lansong a try! Soft and chewy with intense coconut flavor, it makes a great snack or dessert.
- Slice it into serving portions and enjoy with buko salad drink or homemade mango nectar.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Note that the cooler temperature might change the texture of the sticky rice cake and harden the coconut oil to an unappetizing film.
- Reheat in the microwave at 30 to 40-second intervals until softened and warmed through.
More Filipino snacks
Ingredients
- 1 cup coconut cream
- 4 cups glutinous rice flour
- 1 ½ cups sugar
- 2 ½ cups coconut milk
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until the liquid starts to thicken.
- Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown. Drain latik from the oil using a fine-mesh sieve.
- Wipe banana leaves with a damp cloth and line the inside of an 8-inch baking pan. Generously brush the banana leaf lining with coconut oil.
- In a large bowl, combine glutinous rice flour, coconut milk, and sugar. Stir together until the sugar is dissolved and the mixture is smooth and well blended.
- Strain the batter using a fine-mesh sieve to remove lumps.
- Pour the batter into the prepared baking pan and steam for about 20 to 25 minutes or until set and a toothpick inserted comes out clean.
- Remove from steamer and allow to cool completely. Invert the cake onto a serving platter and peel off the banana leaves.
- Liberally brush with coconut oil and top with latik. Cut into serving portions.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Dorie says
What size silicone baking cup for mamon. I want to order at Amazon. So i can make ube mamon.
Thanks,
Dorie
ma.cristina villar mangosing says
thanks for sharing this recipe,i'll try this at home
Priscilla Switzer says
Hello! *waiving* I love to make this *Kalamay-lansing* but the problem is about the banana leaves. I live in Dyersburg, Tennessee and can't find any banana trees around. So, my question can I use a parchment paper instead banana leaves?
Dianne says
Ilang days po ang shelf life?thank you
Andrzej Potocki says
Hi,
I have a question - what can I use instead of banana leaves? In my country it's almost impossibile to get them. Can I use baking paper? or maybe cabbage leaves?
CHARINA ARAYA says
I am very interested to learn more from your recipes. I love cooking and baking for my family.
jennydelosreyes says
hi Mam Lalaine the kalamay lansong you shared with us reminds me of the "kalamay kapit" of my grandma in Pampanga we used to eat everytime we visit her.Now that my grandma is gone,i think i have to learn this recipe.thanks for sharing😊
Ana says
All of your recipes are delicious Lalaine 😊Thank you for sharing. Do you have YouTube channel I want to watch you cooking those lovely dish.
Aileen Alimorin says
Hello Ms. LALAINE, pano po yong coconut cream, may nabibili po ba in can sa groceries?
Thank you po!
Helen Tugs says
Hello Ms Lalaine ! I just want to know what size is the round pan for making the Puto lanson pls.
Thank you,
Helen
Lalaine Manalo says
Do you mean kalamay lansong? It's an 8-inch pan 🙂
Maria Teresa R. Gernale says
How much coconut milk for the latik and for the glutinous rice?
Susan König says
HI. Its bec. I got some Pinay visitors coming soon.I plan all Pinoy foods to prepare. Actually Im not expert by cooking Pinoy foods but I will try your recipe bec. it seems its so easy and so quick..as dessert I think it taste good.. I just hope I can get or buy all the stuff where I live ( Germany) in our Asian store here..
Thanks for sharing your Idea !!!
Best Regards Susan
Lalaine Manalo says
Hi Susan! Hopefully they have all the ingredients you will need. Let us know how it goes.
Edna Vibar says
How many cups of water did you mix in coconut milk?
Rani Mathew says
In Kerala, India we are making the same recipe with some difference...
To the same mixture add some yeast stir well and keep for 10 hours andsir and follow the same procedure...Can add raisins and cashew nuts before steaming...
It is called Vatta(round) appam( a kind of pancake)....
Lalaine Manalo says
That is good to know, Rani! I looked it up and it looks delicious.
Norma Aquino Merritt says
All the sweets I see in this picture look so delicious. I will try to make it and I will let you know how this turns out. Thanks,Norma.
Lalaine Manalo says
Thanks, Norma. Please be sure to let us know! We love hearing from our readers.
Ken says
I cant make 4 cups of glutinous rice so I try to make a half recipe which is easy to follow. But my mixture was doughy so I had to finish the whole can of coconut milk and added a bit of water to make it smooth. I was thinking maybe because it is like below 10C at the moment and coconut milk was a bit solid. Anyway will continue and see how it goes. It's for my wife and I love cooking for her. I cant eat I got type 2 but I guess it will taste really nice.
Rizalyn benitez says
Mouth watering dessert! I will definitely try this for my family.thanks
Lalaine Manalo says
Let us know how it goes, Rizalyn 🙂
Juvy Rose Gonzales says
thank you for your videos. it helps me a lot to learn more filipino dishes and desserts.
Lalaine Manalo says
You're welcome Juvy! Thank you for your support.
Jermie Elcullada says
I’m making right now, following the procedure. But I think there is something wrong. According to your ingredients, 2 1/2 cups of coconut milk and I’m doing right now the same amount but the mixture is so thick like making palitaw. I think it’s 2 cans and 1/2. Unfortunately, I don’t have extra can of coconut so I added evaporated milk instead. Hopefully it will work. I’m feeling disappointed though.