Kalamay lansong — Easy Filipino Sticky Rice Delicacy - Foxy Folksy (2024)

Kalamay Lansong is a Filipino steamed glutinous rice delicacy that you can make using only 4 ingredients. This kakanin is perfect for any occasion or as a simple everyday morning or afternoon snack.

I just love making (and eating) different types of Filipino kakanin! They remind me of happy times like fiestas, get-togethers and various celebrations. An occasion is not quite complete without one. Luckily, even with the influx of modern and international desserts, our native goodies remain to be a mainstay in local banquets. This is one of the easiest of them!

What is it?

Kalamay Lansong is a tasty snack or dessert made with glutinous rice flour, coconut cream, coconut milk, and sugar. This sweet sticky rice cake is a favorite in many parts of the Philippines, particularly in the Visayan region. It resembles the Chinese Nian Gao or Tikoy in appearance but is topped with latik curds. The term "lansong" refers to the bamboo steamer where the kalamay is cooked.

How to Make Kalamay Lansong

It involves very simple steps; I started by making the Latik, then the Kamalay itself. You can make both simultaneously but I use the coconut oil that is a by product of making the latik to grease my pans so it has added yumminess!

Making the Latik

In Filipino cuisine, Latik has two versions. One is the syrupy caramelized coconut cream used as a dessert sauce. And the one we are using in this recipe is made by simmering coconut cream until the oil separates and savory curds are produced. Check my post on how to make Lakik curds for the steps.

Making the Glutinous Rice Cake

The process is very simple, all you need to do is to mix the glutinous rice, coconut milk, and sugar until smooth. Steam over medium heat until it firms up. Once done, you just sprinkle the latik on top and serve. There's nothing to it!

Tips when making Kalamay Lansong

• Fresh coconut cream and milk are always ideal, although canned coconut cream and milk would suffice when making latik.
• Use a non-stick pan in making the Latik or coconut toasted curds for easier cooking and handling.
• The steaming time differs depending on the size of the kalamay you are making. You can check for doneness by insterting a toothpick at the middle. If it comes out clean, then it is done.
• Let the sticky dessert set and cool down completely before slicing it. Lightly brush the knife with coconut oil (from making the curds) for easier cutting.

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