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200 ml water
1 kg fresh grated coconut
1½ cups corn kernels, drained
200 g castor sugar
200 g galapong (rice flour),
substitute with cornstarch
1 liter fresh or canned coconut milk
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Method:
Add the water to the grated coconut.
Squeeze to extract coconut milk. Strain coconut milk into a pan
and heat over moderate heat, stirring occasionally, about 20 to 25
minutes. If mixture becomes too thick, add 60 ml water.
The mixture will brown, become oily and after a while, it will clump
together and turn into brown granules. Continue stirring.
The granules are known as latik, which is used as a topping for
the dish. Strain the oil into a bowl and set aside both the
coconut oil and the latik. Combine corn, sugar, rice
flour and coconut milk in a large casserole or wok. Cook over
moderate heat, stirring constantly until mixture begins to thicken.
Add the strained coconut oil, a little at a time, to prevent the
mixture from sticking to the pan. Continue stirring until
mixture thickens. Pour into a container (an ovenproof glass dish
will do). Set aside until mixture becomes solid, about 2 to 3
hours. Sprinkle all the latik on top. Cut into
slices and serve warm or at room temperature.
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