Top 10 Kakanin Recipes

5 from 1 reviews
Palitaw sa Latik.
  • 2 cups coconut cream (unang piga)
  • 1 cup coconut milk (pangalawang piga)
  • 2 cups glutinous rice flour
  • ¾ cup water
  • 1 cup brown sugar
  • 1 tbsp vanilla
  1. Mix the glutinous rice flour water and vanilla until form into dough.
  2. Take 2 tbsp of dough shape into a ball and flatten using the back of the spoon to form an oval shape.
  3. Boiled it in boiling water , when the dough floats it's already cooked. Then soak into water to cool and set aside
  4. In another pan cook 1 cup of coconut cream, stir frequently until the curd separates from oil.
  5. Turn the heat into low and stir it well until the curd becomes brown but not burnt. Drained and set aside.
  6. In another pan cook the coconut milk(kakang-gata) with brown sugar and let it simmer for 10 minutes until slightly thickened.
  7. Add the 1 cup of pure coconut milk.
  8. Add the cooked palitaw/rice dough, stir it well but slowly.
  9. Mix well until you reach the desired consistency of the sauce .
  10. When it's too thick add water.
  11. Serve with latik on top, enjoy




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  1. A bit confusing po.
    Kalamay po yung nasa picture and recipe title, pero yung recipe po ay parang bibingkang malagkit..

  2. Im confused also. Actually its kalamay the pic. But the recipe is same like biko. Because biko is glutinous grains. While kalamay is paste like texture.

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