Latik Crumbs

1. In a pot, simmer Fresh Gata over low to medium heat. Stir regularly until all liquid evaporates.

2. Strain when Latik crumbs form. Set it aside.

Latik Caramel

1. In a pan, melt the brown sugar over low heat. Stir occasionally. Once half of the sugar starts to melt. Slowly add the Fresh Gata little by little.

2. Stir continuously until it thickens to avoid lumps and sugar sticking in the pan. If lumps of sugar are present, continuous mixing will dissolve it.

3. To test if the Latik is ready. In a small bowl filled with water, drop a small amount of Latik. If the sauce stays together. It is ready. Set it aside and refrigerate.

Mochi

1. In a microwave safe bowl, sift glutinous rice flour. Add in water and sugar. Mix until smooth.

2. Cover with plastic wrap and microwave for 3 minutes and 30 seconds.

3. Stir then cover with plastic wrap and microwave for another 15-30 seconds.

4. Dust the worksurface with cornstarch. Put about 15 g of the dough and flatten it using hands or rolling pin.

5. Fill flattened dough with about 5g or half teaspoon of Latik in the center. Pinch and press the dough around the Latik until completely covered.

Note:

For Presentation: add desired food color to the dough just before cooking it in the microwave.

To store: 

Individually wrap each Mochicoco with cling wrap and store in the freezer. To thaw, simply leave at room temperature for a few hours before serving or put in the microwave for 10-20 seconds.

Variations:

• Pandan- Latik Mochicoco: Add 5-10 drops of pandan extract and green food coloring.

• Ube- Latik Mochicoco: Add 5 drops of ube extract. add ube in the filling along the Latik