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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video
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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