Kakanin Butsi

Kakanin Buchi/butsi

Kakanin Buchi/ Butsi as we call it in Bataan is one of my favorite meryenda (snack). It is made from glutinous rice that is cooked in coconut milk, mixed with condensed/coconut mixture and then baked. Also, it has this green mung beans (munggo) filling inside that is perfect with the sticky glutinous rice mixture.

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kakanin buchi/butsi recipe

INGREDIENTS:

200 grams / 7 oz green mung beans / munggo
3 cups water
1/3 cup sugar (optional)
2 cups glutinous rice flour
1/4 cup sugar
3 cans (13.5 fl oz each) and 3/4 cups coconut milk
1 cup condensed milk
1 cup coconut milk

*** Use a good brand of coconut milk. Some cheap ones are mixed with oil or water.
I used CHAOKOH brand.

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watch my video below how i prepared this recipe.

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Here are a few of the photos how I made it the first time.

HOW TO PREPARE:

In a small pot, cook mung beans in 1/3 cup sugar and water. (sugar is optional)
Boil until mung beans are cooked and water has evaporated. Set aside.
In a wok, combine glutinous rice flour, coconut milk and 1/4 cup sugar.
Simmer in low heat while continuously stirring until it thickens. Set aside.
Preheat oven to 450 F.
Grease a 13 x 9 baking pan with a non-stick cooking spray or brush with butter.
Spread half of the glutinous rice-coconut milk mixture.
In a small bowl combine coconut milk and condensed milk. Mix well.
Spread half of the coconut milk-condensed milk mixture on top of the glutinous rice-coconut milk mixture.
Form mung beans balls on top or you can spread them over the prepared mixture.
Spread the rest of the glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
Then, the rest of the coconut milk-condensed milk mixture on top.
Bake in the oven at for 30-40 minutes or until top of the mixture becomes golden brown.
Serve warm or cold.
Enjoy!

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