Make the Latik.
Mix the flour, coconut milk and sugar, then strain. Add the anise seed.
Place the mixture on a non-stick skillet and stir until they come together, about 5 minutes.
Turn the heat to low, and add a couple tablespoons coconut oil from the latik.
Flatten to 1/4 inch thick and turn or flip over repeatedly every 3-4 minutes, cooking for a total of about 15 minutes.
Set on an oiled banana leaf, cut in serving sizes and top with latik.
Use a non-stick teflon pan for easier cooking and handling.
The recipe starts off as a thick liquid rather than runny so the mix comes together right away during cooking, thus cutting the mixing time in the pan.
I use kitchen shears or scissors to cut the kalamay in serving sizes, so much easier than using a knife.
Try not to use too much coconut oil so your kapit is not too greasy.
Cook on low heat up to 12-15 minutes once the cake comes together to cook the flour thoroughly and to keep the cake from spoilage.
A variation of this recipe is by cutting the cake in cubes and serving in simple sugar syrup.