Traditional Filipino Kakanin Recipe: A Guide to Creating this Sweet Delicacy at Home

Ingredients

  • 2 cups of glutinous rice
  • 2 cups of coconut milk
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 cup of grated coconut
  • 1/2 cup of jackfruit, chopped
  • A few drops of food coloring (optional)
  • Banana leaves for wrapping

Steps and instructions

  1. Wash the glutinous rice thoroughly and soak it in water for about 30 minutes.
  2. While the rice is soaking, prepare the banana leaves by washing them and passing them over a flame to make them pliable.
  3. In a large pot, combine the soaked rice, coconut milk, sugar, vanilla extract, and salt. Mix well.
  4. Put the pot on medium heat and stir continuously until the rice is fully cooked and the mixture is thick. This can take about 45 minutes to an hour.
  5. Once the rice is cooked, add the food coloring (if using), grated coconut, and chopped jackfruit. Mix well.
  6. Turn off the heat and let the mixture cool for a few minutes.
  7. Place a scoop of the mixture onto a prepared banana leaf. Fold the leaf over the mixture and secure with a string or toothpick.
  8. Repeat the process with the rest of the mixture.
  9. Steam the wrapped kakanin for about 15 minutes. Let them cool before serving.

Tools for making

Recipe variations

  • Using different types of glutinous rice, such as black glutinous rice or purple glutinous rice, for a unique color and flavor.
  • Adding toppings like toasted sesame seeds, crushed peanuts, or crispy coconut flakes for extra texture and flavor.
  • Replacing the sugar with alternative sweeteners like palm sugar or honey for a different taste.
  • Adding other fruits like mango, banana, or pineapple to enhance the fruity flavors.
  • Replacing the traditional banana leaf wrapping with parchment paper or silicone molds for a modern twist.
  • Using pandan leaves to infuse a fragrant flavor into the rice mixture.
  • Adding a layer of caramel on top of the kakanin for a sweet and sticky glaze.
  • Experimenting with different food colorings to create vibrant and eye-catching kakanin.
  • Making a vegan version by using coconut oil instead of butter and coconut milk instead of dairy milk.
  • Adding a pinch of cinnamon or nutmeg for a warm and aromatic touch.

Recipe overview

Kakanin is a traditional Filipino dessert made with glutinous rice and flavored with coconut milk, sugar, and a hint of vanilla. Often, it's enhanced with grated coconut and chopped jackfruit, giving it a delightful tropical twist. This recipe will guide you through preparing Kakanin wrapped in banana leaves, adding an extra layer of flavor and a traditional touch to this beloved delicacy. The process involves soaking the rice, cooking it with the other ingredients until thick and creamy, then wrapping it in banana leaves before a final steam. Although it requires patience and constant stirring, the end product is a sweet, sticky, and satisfying dessert that's worth every effort. Enjoy this authentic Filipino treat that's perfect for celebrations or as a regular snack!

Common questions

  1. Can I use regular rice instead of glutinous rice?
    Glutinous rice is essential for this recipe as it gives kakanin its characteristic sticky texture. Regular rice will not work as a substitute.
  2. Can I use canned coconut milk?
    Fresh coconut milk is recommended for the best flavor and consistency. However, if fresh coconut milk is not available, canned coconut milk can be used as a substitute.
  3. Can I omit the jackfruit?
    While jackfruit adds a delicious tropical flavor to the kakanin, it can be omitted if desired. The recipe will still turn out tasty without it.
  4. Do I have to use food coloring?
    Food coloring is optional and can be omitted if you prefer not to use it. It is mainly used for aesthetic purposes to enhance the visual appeal of the kakanin.
  5. Can I use parchment paper instead of banana leaves?
    Using banana leaves is traditional and adds a unique aroma to the kakanin. If banana leaves are not available, you can use parchment paper as a substitute, although the flavor will be slightly different.
  6. How long can I store the kakanin?
    Kakanin is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Serving dishes and utensils

  • Steamer - A steamer is needed to steam the wrapped kakanin until cooked.
  • Pot - A large pot is required to cook the glutinous rice mixture.
  • Banana leaves - Banana leaves are used for wrapping the kakanin, adding flavor and aroma.
  • String or toothpicks - These are used to secure the banana leaves after wrapping the kakanin.
  • Flame or stove - A flame or stove is needed to pass the banana leaves over to make them pliable, and to cook the glutinous rice mixture.
  • Knife - A knife is useful for chopping the jackfruit into small pieces.
  • Scoop or spoon - A scoop or spoon is used to portion the kakanin mixture onto the banana leaves.

Origin stories

Kakanin, a beloved snack in the Philippines, holds a deep cultural significance for the island nation. Its name is derived from the word "kain", which means "to eat" in Filipino. This sweet delicacy is often made of glutinous rice, coconut milk, and sugar, ingredients that are abundant in the country. Kakanin is not just a simple food; it is deeply woven into the fabric of Filipino life. It is commonly prepared for fiestas, birthdays, and during the Christmas season, symbolizing a shared happiness and communal celebration. It is wrapped in banana leaves, not only for aroma and flavor, but also to pay homage to the country's lush tropical nature. Eating Kakanin is more than just indulging in a sweet treat, it's partaking in a rich tradition passed down through generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.