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4 cups sweet or glutinous rice flour
1 1/2 cups sugar
2 cups thin coconut milk
2 cans of coconut milk
*Note: If the coconut milk is not thin enough, add 1/2 cup of water to make a flowing consistency. Batter should be not too thick or too thin.
Recipe yields 2 cake pans.
HOW TO PREPARE KAKANIN LANSONG:
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 a greased pan.
Steam for 20-30 minutes in medium heat.
While waiting, prepare the latik. (see the procedure below)
Prepare the banana leaves (if you prefer) and grease with the oil from the latik.
Transfer the lansong into the banana leaves and top with latik.
Serve warm. Enjoy!
***Note: You can also put the greased banana leaves on the round cake pan then transfer the mixture on top of the banana leaves and steam.
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.
If the brand that you used did not turn into oil, you can add 2 tbsp vegetable oil to the solid residue and cook until light the color turns light brown in color.
This is my 4th making these yummy Kakanin. I love it especially when it is newly steamed!
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