Latik. What is it? The best way to describe it is fried coconut milk curd. Pictured here is the latik as I took it off the fire. Leaving it in the hot oil will turn it darker…the perfect topping for a variety of Philippine rice cakes.
It’s quite simple to make. You take coconut milk and put it in a wok over medium high heat. When it boils, turn the heat down and simmer until the oil starts coming out. The curds will start forming and you can start stirring to prevent uneven browning. I like to stir gently so I get bigger curds which I prefer to the alternative.