1-Step 1: Make the latik (the golden topping) Start with the latik because it needs time to cool and thicken. In a pot, boil 1 cup coconut cream (kakang gata) over medium heat. Stir occasionally until the coconut solids thicken and the solids turn golden brown. When it’s ready, drain the latik and reserve the coconut oil. You’ll use that oil to grease your pan and brush the cake later. Let the latik cool while you prepare the batter.

2-Step 2: Grease your pan and steam-ready setup Generously grease an 8 x 2 inch round baking pan with the reserved coconut oil. Greasing helps the cake release cleanly when you invert it. If you want easier removal, you can also line the pan with wilted banana leaves or parchment paper. Keep the steamer ready and filled with enough water so steaming won’t be interrupted.

3-Step 3: Mix the batter until smooth In a large bowl, combine the following:* 3 ½ cups glutinous rice flour (malagkit)* 2 cans (13.5 ounces each) coconut milk* 1 can (14 ounces) condensed milk* 1 cup sugar Stir until smooth and the sugar dissolves. For best results, strain the batter so you don’t get lumps in the final cake. Then divide the batter into three bowls.

4-Step 4: Flavor and color the three layers Now you’ll create the classic layered rice cake vibe. Add flavor extract to two bowls:* Add 3 drops ube flavor extract to one bowl for the purple layer.* Add 3 drops langka flavor extract to another bowl for the yellow layer.* Leave the third bowl plain for the white layer. Mix each bowl gently until the color and aroma are evenly distributed.

5-Step 5: Steam each layer until fully set Steam each colored layer individually, stacking them on top of each other. Pour the first layer into the greased pan and steam until a toothpick inserted comes out clean. Then repeat for the second layer, pouring it on top of the first. Continue steaming until the third (plain white) layer is done.

6-Step 6: Cool completely, invert, brush, and top with latik Remove the cake from the steamer and let it cool completely. When it’s cool, loosen the edges with a knife. Invert the cake onto a platter, then brush the surface with coconut oil. Sprinkle the golden latik generously on top. Finally, cut into serving portions.