Filipino Native Food · Kakanin

Kakanin Lansong

Kakanin Lansong
Kakanin Lansong

Yields: 2 cake pans

4 cups sweet or glutinous rice flour
1 1/2 cups sugar
2 cups thin coconut milk (2nd squeeze if using fresh coconut milk)

2 cups of coconut milk, 1st squeezed (2 cans if using ready made)

Malagkit Glutinous Rice Flour
Malagkit Glutinous Rice Flour


Mix all the ingredients together until well combined.

Grease a round cake pan with a non-stick cooking spray or brush with oil.

Transfer the mixture to the greased pan or banana leaves lined pan. Don’t forget to wilt your banana leaves in low heat for a few seconds to soften banana leaves.

Steam for 20-30 minutes in medium heat.
While waiting, prepare the latik.


How to make latik:

Heat coconut milk in a pan. Bring to a boil.
Keep stirring until the milk turns into oil and leave a solid residue.

Serve warm. Enjoy!

Note: It’s advisable to use banana leaves for an added flavor to your kakanin.



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Photo by: Exthong