Ingredients
Method
- Rinse the white rice under cold water until the water runs clear. Drain well.
- In a pot, combine the white rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the rice is cooked and the mixture thickens, about 20-30 minutes.
- In a separate pan, combine coconut milk and brown sugar for the Latik topping. Cook over low heat, stirring constantly, until the mixture thickens and turns golden brown and crispy, about 15-20 minutes. Be careful not to burn it.
- Once the rice is cooked, add brown sugar to the rice mixture and stir well.
- Transfer the cooked rice into a serving dish. Top with the prepared Latik topping, spreading it evenly over the rice.
- Let the Sunam Latik cool slightly before serving. Enjoy!
Nutrition
Notes
Sunam latik and Biko latik are both delicious Filipino desserts, but they have some differences in their ingredients and preparation.
Sunam latik is a traditional rice cake made from glutinous rice and coconut milk cooked until it becomes sticky and sweet. It is then topped with a caramelized coconut cream called latik, which gives it a rich and creamy flavor.
Biko latik, on the other hand, is a sweet sticky rice cake made from glutinous rice, coconut milk, and brown sugar. It is also topped with latik, which is made from coconut milk and sugar that has been simmered until it turns into golden brown coconut curds.
Both desserts are popular in Filipino cuisine and are enjoyed during special occasions and celebrations. If you have a preference for a more rice-based dessert, sunam latik might be the way to go. But if you prefer a stickier and sweeter version with brown sugar, then Biko latik might be more appealing to you.
