In every Filipino occasions, be it simple or festive, desserts and kakanin is always present. Everyone can’t get enough of these sticky, creamy, and delicious kakanin!
DISH YOU KNOW?
Latik is the fried residue from the coconut cream after the oil is rendered from simmering fresh coconut cream. You can get around 1/4 cup of latik for every coconut. These golden curds make perfect toppings for desserts and kakanin such as Biko, sapin-sapin, and maja blanca, adding texture and a sweet, nutty flavor as well.
INGREDIENTS:
Set A:
- 1 cup sapal ng niyog
- ¼ cup wash sugar
Set B:
- 2 cups coconut milk
- 1 big can evap milk
- 1 big condensed milk
- 1/4 cup cornstarch
- 1 cup whole sweet kernel corn