Pangasinan Deremen


  • 2 cups deremen
  • 200 ml coconut cream
  • 400 ml coconut milk
  • 2 cups sugar
  • coconut strips from 2 young coconuts
  • 1 bunch pandan leaves
  • ½ tsp salt
  • 1½ cup water


  1. In a large bowl soak deremen in water and set aside for an hour.
  2. In a non-stick wok combine together coconut milk and sugar, add the pandan leaves and salt, place in medium heat then let it slowly boil while constantly mixing
  3. Drain the deremen then add it into the wok.
  4. Add the coconut strips.
  5. Remove the pandan leaves, lower the heat to medium low then continuously mix the rice cake, this will get harder once it starts to dry out.
  6. When the mixture dries out all the coconut cream, continue to cook further while constantly mixing this will take around 35-40 minutes.
  7. Once it’s totally dry and very sticky, turn the heat off.
  8. Place rice cake in a banana leaf lined serving platter. Flatten to 1½ inch thick, refrigerate before serving