For the Kalamay Gabi- 3 cups coconut milk- 1 cup glutinous rice flour- 1 1/2 pounds gabi (taro)- 1/2 cup sugarFor the Latik- 2 cups coconut cream

For the Kalamay Gabi- In a pot over medium heat, place gabi and enough water to cover. Bring to a boil. Cover and cook until fork tender.- Drain gabi from the water and allow to cool. Peel and shred the flesh. You'll need 3 cups of shredded cooked gabi.- In a wide non-stick pan, combine coconut milk, and glutinous rice flour. Whisk together until well blended.- Over medium heat, cook, stirring frequently, for about 15 to 20 minutes or until mixture begins to thicken.- Add shredded gabi and sugar. Stir well to fully incorporate. - Continue to cook, stirring regularly, for about 40 to 50 minutes or until mixture is smooth and very thick and can be hardly lifted from the pan.- Brush the bottom and sides of the serving dish with coconut oil.- Transfer the kalamay mixture into the prepared pan, using a lightly oiled knife or spatula to smooth top.- Brush surface with coconut oil and top with latik.For the Latik- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken. Lower heat and continue to cook.- As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.- Drain latik from the oil and store in a container until ready to use.