Pour the coconut cream into the pan and boil it over medium heat. Stir and cook until it turns brown and curdles. Strain and separate the oil. Set both aside.

Prepare the bilao or molder with a clean banana leaf and grease it with coconut oil.

In a bowl, combine the glutinous rice flour, rice flour, coconut milk, ube macapuno condensed milk, sugar, and ube flavor and color. Mix well until fully dissolved.

Pour the mixture into the pan and set it on medium heat. Keep mixing while cooking.

When it gets dry, reduce the heat to low and continue mixing slowly.

Add coconut oil from the latik as you mix and cook until the mixture thickens or becomes sticky.

Quickly transfer it to the bilao, flatten it while it’s hot, and let it cool.

Slice into desired sizes or shapes and top with latik.