- 2 cups coconut cream- 3 cups glutinous rice flour- 1.5 cups coconut milk- 1/2 cup sugar- 1 cup water- 1 cup dark brown sugar- 1 cup sweetened jackfruit strips, drained

- 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 the 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.- In a bowl, combine glutinous flour, coconut milk, and sugar. Stir well until smooth and well-blended.- Brush a baking pan with oil. Pour batter into the pan and steam for about 15 to 20 minutes or until mixture is set and a toothpick inserted comes out clean.- Remove from heat and allow to completely cool. Transfer the rice cake to a cutting board and slice into about 1-inch pieces.- In a saucepan over medium heat, combine water and dark brown sugar. Bring to a boil, stirring regularly until sugar is dissolved. Continue to cook until reduced and thickened.- Add kalamay pieces to the sweet syrup. Simmer for about 1 minute.- To serve, place kalamay and syrup in serving bowls and sprinkle with latik and jackfruit strips. Serve warm.