Prep time: 20 minutes
Cooking time: 20 minutes
Serves: 8 as snack
2 cups grated coconut
1 cup brown sugar
1 tbsp vanilla extract
Combine all ingredients in one pan and cook stirring occasionally for 10 minutes.
Turn off heat and transfer to a bowl.
1 can coconut cream or milk
Place coconut in a pan and cook over medium to high heat between 15 to 20 minutes until becomes oily, brown and coconut curd comes out.
Transfer to a bowl and set aside.
2 cup glutinous rice flour
1 cup rice flour
1 can coconut milk
1 can evaporated milk
1/2 cup sugar (optional)
Place coconut milk and milk in a pan and bring to simmer.
the video shows me adding milk after i added the flour (please correct it)
Add both glutinous and rice flour
Stir constantly until it becomes one piece and detach itself from the pan.
Keep brushing surface of the kakanin with latik once in a while.
Keep turning it over and keep brushing it with latik
Do this for 10 minutes using medium heat until the surface of the malagkit is toasted.
By that time – you will smell the fragrance from the coconut oil.
Flatten it and fill one side with bukayo.
Slide it into a clean flat surface.
Roll it away from you.
Keep it in the refrigerator until set.
Slice according to your desired thickness.