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Chef Impling’s travel size Latik 5s

160.00 115.00

Always traveling?  Enjoy our Chef Impling’s Latik while on the go with our handy Latik box of 5’s.

A bite of this delectable dessert will surely bring back your happy childhood memories. From the carefree days of your childhood to your mother’s cooking and that familiar feeling of the countryside.  This straight forward dessert melts away your stress from this fast paced generation where everything is instant.

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Latik 5’s (Glutinous Rice in Caramelized Coconut Sauce)

Always traveling?  Enjoy our Chef Impling’s Latik while on the go with our handy Latik box of 5’s.

A bite of this delectable dessert will surely bring back your happy childhood memories. From the carefree days of your childhood to your mother’s cooking and that familiar feeling of the countryside.  This straightforward dessert melts away your stress from this fast-paced generation where everything is instant.

To make this palette satisfying dessert one needs to have a lot of patience and passion.  Chef Impling together with his employees (3 of those are out of school youth which he helps to get back to school) starts work as early as 3 in the morning to carefully clean the glutinous rice and prepare the lemongrass and malunggay to be used for the making of the rice cake.

One of his employees starts cutting the banana leaves that will be used to wrap the rice cake.  After careful cutting, this will be followed by quickly exposing the leaves to fire to sterilize and make it shiny and soft for easy manipulation.

Then another employee skillfully wraps the glutinous rice with the sterilized banana leaf and stacks them for cooking later.

The cooking of this rice dessert takes up to 4 hours of boiling and another hour of draining to ensure that no excess water will be left in the rice cake for longer shelf life.

While the rice cake is cooking, the preparation for the caramelized coconut sauce takes place.  First, we cut open the coconut shell, carefully separating the coconut water (which is our main ingredient for our coco water vinegar later) and then shred the coconut meat.  We squeeze the shredded coconut meat to get the ‘kakang gata’ then we add water and squeeze some to get more coconut milk. Add sugar and cook this over medium heat until it’s reduced and caramelized.

Enjoy Chef Impling’s elite taste of tradition with our latik.

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