Caramel Balls: Pinataro (Galapong sa Latik)

11 months ago

galapong sa latik

For those who grew up in Tuguegarao, this local delicacy is what they grew up with. Small gelatinous rice balls the size of marbles are simmered into a sauce made with caramelized coconut milk (latik). Flavored with the aromatic pandan, the result is an amazingly sweet treat you can now call your own.



Makes 6-8 servings


1 cup Sticky rice flour*

½ cup Water

3 cups Coconut milk

2/4  cup Brown sugar

1 cup Water

  • Pandan leaf or vanilla bean, for flavoring


  1. Prepare the galapong balls by mixing sticky rice flour with water. Stir until combined and mixture forms a thick mass with the texture of clay. Adjust the consistency by adding more flour or water.
  2. Form galapong balls about the size of marbles. Keep them on a plate dusted with flour until ready to use.
  3. Pour the coconut milk into a medium saucepan. Bring to a boil and continue to stir until most of the liquid has evaporated. The milk will begin to change its color to light brown and it will begin to form into brown bits.
  4. At this point, add the brown sugar. Continue to stir until sugar caramelizes. Once it has caramelized, add water and let it simmer to form a thick sauce.
  5. While the sauce is simmering, drop the galapong balls and simmer until the balls are cooked, about 5-7 minutes. Usually, the sticky rice balls float when they are cooked. Serve with carabao’s milk, if available.

NOTE: Sticky rice flour from Thailand is available in the flour section of most large supermarkets. They are also sold in some wet markets stalls selling halo-halo ingredients.


Recipe by Malou Perez Nievera of

Photographed by Miguel Abesamis of Studio 100

Want to learn other desserts made with rice?


Bibingkang Malagkit


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