Kakanin Butsi Recipe

​INGREDIENTS:
    • 200 grams / 7 oz green mung beans/munggo
    • 3 cups water
    • 1/3 cup sugar
    • 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.

HOW TO PREPARE KAKANIN BUTSI:
  • In a small pot, cook mung beans in 1/3 cup sugar and water. 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. 
  • Grease a 13 x 9 baking pan with a non-stick cooking spray or brush with butter.
  • Spread a thin layer of the glutinous rice-coconut milk mixture.
  • In a small bowl combine coconut milk and condensed milk. Mix well.
  • Spread a thin layer on top of the glutinous rice-coconut milk mixture.
  • Form mung beans balls and place it on top of the glutinous rice-coconut milk mixture.
  • Spread another layer of glutinous rice-coconut milk mixture on top of the mung beans balls to cover them.
  • Again, put some coconut-milk-condensed-milk mixture on top.
  • Bake in the oven at 450 deg F for 30-35 minutes or until top of the mixture becomes golden brown.
  • Serve warm or cold.
  • Enjoy!
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