SWEET SUSHI

Kakanin is a collective term for rice based sweet Filipino snacks and cakes. The root word kanin simply means rice. These snacks lost their popularity when the Western fast food chains reached the Philippine shores and influenced the tastes of the mall going public. Their popularity has been revived in the recent years when they, too, were sold in malls and supermarkets.

I made this kakanin for fun. These are sticky rice rolls that look like Japanese sushi. The rice roll is sweet sticky rice cooked in coconut milk and filled with a selection of Filipino favourite sweets such as halaya (purple yam jam) , sweet coconut and mango jam. You can ring the changes with any filling you like. The filled rice roll is lightly dredged in toasted dessicated coconut before being cut.

Ingredients:

1 c. uncooked glutinous rice
1 3/4 c. water
1 400 gm. tin of coconut milk (400 mls.)
5 tbsps. palm sugar or demerara sugar
1/4 tsp. salt
2 pandan (screwpine) leaves (optional)
2 ripe mangoes

Instructions:

Put the uncooked rice in the rice cooker pot. Add 1 c. of the water and leave to soak for 20-30 minutes (or up to 4 hours).

Add the rest of the water and 100 mls. of the coconut milk. Add 1 tbsp. of the sugar and the salt. Stir then tuck in the pandan (screwpine) leaves into the rice grains. Switch the rice cooker on.

1 c. uncooked glutinous rice
1 1/2 c. water
1 400 gm. tin of coconut milk (400 mls.)
1 tbsp. palm sugar or demerara sugar
1/4 tsp. salt
2 pandan (screwpine) leaves (optional)
ube jam (halaya)
sweet coconut (recipe here)
mango jam
fresh or tinned mango slices
toasted dessicated coconut


Method:


Soak uncooked rice in water. Drain well. 


Put the uncooked rice in the rice cooker pot. Add 1 c. of the water and leave to soak for 20-30 minutes (or up to 4 hours).

Add the rest of the water and 100 mls. of the coconut milk. Add 1 tbsp. of the sugar and the salt. Stir then tuck in the pandan (screwpine) leaves into the rice grains. Switch the rice cooker on.


Cover a sushi mat with cling film and lay a sheet of non-stick baking paper (wax paper). Scoop out 1/2 of the cooked rice on top of the paper, cover with another sheet of baking paper, and lightly roll with a rolling pin to make a 1cm. thick sheet of rice. Take the top sheet of paper off. 

Put a long, log shape of filling in the middle of the rice and roll with the sushi mat. For the mango flavour spread with mango jam first then mango slices.

Roll in toasted dessicated coconut before cutting into pieces. To toast coconut, put the desiccated coconut in a dry pan and dry fry until golden brown.

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