Layers of white, yellow, and violet come together to create a harmony of flavors. Serve this classic kakanin recipe with budbod or latik on the side for even more deliciousness.
- 1 Cup glutinous rice
- 2 cups short-grain rice soaked in water for 1 to 2 hours and strained
- 2 and 1/2 cups water
- 1 Cup coconut milk (second extraction)
- 2/3 Cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon yellow food coloring
- 1/2 teaspoon ground anise
- 1/4 teaspoon violet food coloring
- latik to serve (optional), (To make latik, see Tibok-Tibok recipe)
- Line an 8-inch round pan or mold with damp cheesecloth (katsa) and set aside.
- Combine glutinous rice and short-grain rice in the jar of a blender and purée until mixture is smooth. Set aside.
- In a small saucepan, add coconut milk and bring to a boil. Stir in rice mixture. Add sugar and stir continuously until dissolved.
- Measure out 1 cup of the coconut milk mixture. Add vanilla extract and yellow food coloring; mix well. Pour into prepared pan and steam for 5 minutes.
- Measure out another cup of the coconut milk mixture. Add anise and violet food coloring; mix well. Pour into the pan, over the first steamed layer. Steam for another 5 minutes.
- Measure out another 1/2 cup of the mixture. Add 1/2 cup coconut milk. Pour over the second layer and steam for 10 minutes.
- Remove from molds; let cool. Serve with budbod or latik, if desired.