Corn Kakanin drizzled with stingless bee honey

Corn Kakanin with Stingless Bee Honey

A modern twist on classic kakanin, elevated by native sweetness

Where Tradition Meets Innovation

Filipino kakanin—the beloved category of rice-based sweets—is a celebration of texture and local ingredients. Think biko with its caramelized coconut crust, or sapin-sapin layered in vibrant hues. This Corn Kakanin honors that tradition while introducing a delightful surprise: a light, airy texture from folded meringue, paired with the natural sweetness of corn and the bright tang of stingless bee honey.

"A bite of this kakanin is like tasting sunshine—sticky rice grounded in tradition, lifted by the whisper of meringue and the spark of native honey."

What sets this dish apart is its playful balance. The creamy coconut milk and chewy sticky rice provide familiar comfort, while sweet corn kernels add bursts of freshness. The meringue, gently folded in, creates a cloud-like contrast to the dense base. Topped with Annie’s stingless bee honey from Nagcarlan—a rarity with its nuanced sweet-sour profile—the dish becomes a symphony of flavors that’s both nostalgic and excitingly new.

This recipe is a testament to Filipino ingenuity, transforming humble ingredients into something extraordinary. The honey’s acidity cuts through the richness, making each bite complex yet approachable—a modern ode to our culinary roots.

Fresh corn, sticky rice, and coconut milk for kakanin

Local ingredients shine: corn, sticky rice, and coconut milk form the soul of this dish.

Ingredients

Serves 6-8

  • 180g cooked sticky rice (glutinous rice)
  • 150g fresh corn kernels (or high-quality canned corn, drained)
  • 200g coconut milk
  • 1 egg yolk
  • 40g meringue (store-bought or homemade)
  • Pinch of salt (to taste)
  • Stingless bee honey (Annie’s from Nagcarlan, for drizzling)
  • Optional toppings: Crushed coarse salt or grated cheese
Corn kakanin baking in a clay mold

The kakanin rises gently, thanks to the folded meringue.

Instructions

  1. Preheat & Prepare: Preheat oven to 175°C (350°F). Grease a 20cm round baking pan or traditional llanera mold.
  2. Blend the Base: In a blender, combine cooked sticky rice, corn, coconut milk, egg yolk, and salt. Blend until smooth but slightly textured—small corn bits add charm!
  3. Fold in Meringue: Gently fold the meringue into the mixture using a spatula. Maintain airiness by avoiding overmixing.
  4. Bake: Pour into the prepared pan. Bake for 30 minutes or until the top is golden and edges pull away slightly.
  5. Serve: Cool for 10 minutes. Drizzle generously with stingless bee honey. Add a sprinkle of coarse salt or cheese for contrast, if desired. Best enjoyed warm.
"The honey’s bright acidity dances with the corn’s sweetness—a pairing that feels both ancient and revolutionary."

Chef’s Tip: For extra texture, toast the meringue lightly before folding, or char the corn kernels slightly for a smoky undertone.