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“Kakanin” or Rice Cakes are very popular merienda snacks of Filipinos. It is a mixture of glutinous rice cooked in coconut cream and brown sugar and is topped with “Latik” the toasted crumble residue when you heat up the coconut milk. This is very heavy when eaten and a slice would really satisfy you.
It is often served on a “Bilao”, a bamboo woven plate that is lined with banana leaves that gives off that native scent. This is very popular during fiestas and family celebrations and is served as a dessert after a very filling meal.
Good For: 6-8 People
- 2 cups Glutinous Rice (Malagkit na Bigas)
- 2 cups Coconut Cream (Kakang Gata)
- 2 cups Water
- 1 ½ cup Palm Sugar (Panutsa)
- 1 cup Brown Sugar
- pinch Salt
- 1 small Bilao
- As needed Banana Leaves
- As needed Latik
- Wash the rice and transfer it into a pot. Mix in the coconut cream and water and let it boil. Stir constantly to avoid sticking.
- Once the rice is almost done, add in the brown sugar and stir. Add ½ cup of water if the mixture is too thick.
- If the mixture is very thick and hard to mix, it’s done.
- Run the banana leaf over the fire once and lay it over the bilao.
- Transfer the rice into the bilao and flatten. Top with the latik.
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Chris Urbano / Maputing Cooking is a Tagalog Speaking Australian Chef on a mission to bring Filipino Food Global. Filipinos and food conisseurs can find Filipino food recipes, filipino cooking tips and the latest Filipino food news and trends from around the world here at Maputing Cooking.
