Chicken Kelaguen & Flour Titiyas

Kelaguen and Titiyas ~ both staples on a Chamorro fiesta table.  But you don’t have to be invited to a fiesta in order to enjoy these tasty dishes — they are so easy to make that you can have it anytime you get the craving!

My two daughters (ages 11 and 15) prepared the dishes pictured in the photos below; if THEY can do it, so can you!

Give my super easy recipes a try.  I think you’ll like them!  🙂

Annie’s Chicken Kelaguen



  • 1 small rotisserie chicken
  • 6 stalks green onions
  • 1 1/2 tablespoons lemon powder plus 3 tablespoons water (or use the juice of 1 large lemon)
  • 2 teaspoons salt (more or less, to taste)
  • Hot pepper, optional
  • Freshly grated coconut (unsweetened), optional


1.  Debone the chicken; shred or cut into small pieces (I used a food processor to roughly chop the chicken).


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2.  Thinly slice the green onions then add it to the chicken.

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3.  Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine.  Taste; adjust seasoning if required.

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4.  Stir in the grated coconut (optional).

5.  Serve with my super easy sweet flour titiyas (see recipe below) and enjoy!



Annie’s Sweet Flour Titiyas



  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk (see note below)
  • 1/4 cup melted butter
  • 1/4 to 1/2 cup cream of coconut (the sweet one, used for mixed drinks)
    (see note below)

NOTE:  If you don’t find or have any cream of coconut, just increase the coconut milk to 1 cup, and add 1/2 cup white granulated sugar.  Follow the rest of the instructions below.


This is what the can of cream of coconut looks like.  This is incredibly sweet so you do not need to add more sugar.  Cream of Coconut is NOT the same as coconut cream (thick coconut milk).

cream of coconut


1.  Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup; increase to a total of 1/2 cup, depending on how humid your day is–more humid means less liquid). Mix together until a dough forms; knead gently to form a smooth ball of dough.

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2.  Break off golf-ball sized pieces. Flour your rolling surface and rolling pin.  Roll out the piece of dough into a flat disc (about 1/8-inch thick). Place the titiyas on a dry skillet; prick all over with a fork to prevent bubbling during the cooking process.

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3.  Pan-fry on a dry skillet over medium-low heat for about 3-4 minutes on each side, or until the bottom begins to turn a golden brown; flip over and cook the other side until it turns a nice golden brown.  For thicker titiyas, cook over low heat for 4-5 minutes on each side; the titiyas is done when you gently press down on the center and it feels somewhat firm to the touch.

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4.  Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm.  Serve with my delicious chicken kelaguen.  Enjoy!


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  1. Sheldeen Yiftheg says:


    Thank you so much for sharing!! We are from Saipan and live in Oregon for 20+ years now and are so thankful for your recipes! God Bless you!!

  2. CE says:

    What kind of hot pepper you use ?

  3. Robert Bamberger says:

    Tastes just like I remembered both titiyas and kelaguen, when I lived in SanAntoinio village back in ’75. Awesome thanks Annie.
    Robert B.

  4. carmarita tyquiengco says:

    Hafa Adai thank u for the pacific reciepts man because im coming from Aurora Colorado and ive been wanting some of my island food lol

  5. Vivian Rivera says:

    Hi Annie,
    Do you have a cookbook already? Where can we buy it.

  6. Maya says:

    Can regular sugar be substituted for the cream of coconut?

  7. Nat says:

    Hi Annie, what would u say is the shelf life for kelaguen if it’s kept in the fridge right after making???

  8. Alfred says:

    I lived on Guam for a total of 10 years. Was at Andersen. During cookouts we had this scrumptious meal. I remember the skin was slightly charred from the barbcue method many used to cook it. They also chopped it with the chicken. Do you recommend doing that with your recipe?

  9. j says:

    hafa adai
    thank you for the recipe
    I had forgotten it in 40 years but still have fond memories of this dish and many others I enjoyed on beautiful Guam

    • Frank says:

      Alfred we may have been there around the same time. I was at Anderson from 83 to 87. Absolutely loved it there. My buddy and I would swim / snorkel from Merizo to Cocos looking for tiger cowries then take the ferry back and hit the farmers market for the best food I have ever had.

  10. Andrea Olone says:

    Can I use regular lemon for the Kelaguen ?

  11. Tia says:

    Can I make the kelaguen the night before? Does it spoil easily?

    • Yes, making it the night before is fine, as long as you keep it refrigerated until it’s time to serve. If you think you’ll keep it sitting out for a long period, I suggest putting the bowl/container of kelaguen inside of a larger container filled with ice.

  12. Kim Hoffman-Neal says:

    Hi, I’m making these recipes for International Food day at my church. How much do they make?
    Also for the titiyas can you use self rising flour and omit the salt and baking powder?

  13. drie says:

    You are awesome !

  14. Naomi says:

    Thank for posting the Chicken Kelaguen. I love this. What is the red stuff mixed with the chicken?

  15. Jenevie says:

    Hello 8) Can you tell me how many flour titiyas this batch makes approximately?

  16. Kiomi Quitugua says:

    Hafa Adai, Annie.

    Do you have a recipe for manha tatiyas?

    Thank you!

    Kiomi Quitugua

  17. Beth says:

    Since I don’t have access to a fresh coconut here in Germany can I use the store bought one in the baking section??
    Never had Chamorro food (that I knew of) I was station in Hawaii, and had lot’s of Hawaiian food, since I’m Filipina I truly enjoy the island food. Indeed our food are so similar with different names seems like, I always luv the island food/Asian Cuisine that’s why I specialized in them. Thank you so sharing ma’am.

  18. Evaann says:

    Due to allergies with coconut milk Can whole milk be used instead of coconut milk/cream? If so, how much? I’ve made a few meals using your recipies & they wereawsome.


    • Yes, you can use whole milk instead of the coconut milk and cream of coconut. Use the same amount of whole milk instead of the other liquids in my recipe.

      • Evaann says:

        Thanks so much Ms. Annie. My children are so looking forward to chicken kelaguen & titiyas for today. Have a wonderful day & god bless you always

        • Thanks! Let me know how it turns out. Oh, I forgot to mention in my other reply that you should add some sugar to the mixture since you won’t be using the sweet cream of coconut. I think 1/4 cup will do.

  19. Benita says:

    Hello Auntie Annie-
    I was looking for a kelaguin recipe with measurements for a friend. This one is perfect. I was taught how to make it from my “aunties” on the island. I cook it old school, a little of this and a little of that. Lol. My dad was stationed there while in the navy. One of my aunties used to wrap hers in rice wrap, the kind that the Vietnamese use to make spring rolls.

    Do you have a recipe for pickled papaya and spicy daygu? I figure it’s easier to ask. Lol.

    Thank you.

  20. Lani says:

    This is so awesome. I wish we have a Guamanian restaurant in Chicago. I’m Filipino and I can’t believe we have so much in common not only in food recipes using cane vinegar but also the names for the food..we have manok..and you have manuk. We also have potu..but we call it puto..we have sweet rice desserts…like the soupy,.coconut, sticky dumpling soup desert. Thank you for sharing your recipes. Happy fiesta.

  21. Michael says:

    Hafa adai Auntie Annie! I can’t believe I found a site recipe for my favorite foods! WHile I still have many more to try, I have made for my family and eaten many of these (especially kelaguen and finadene). Thanks to my great grandparents and grandparents and now you, there are many more foods and recipes for me to try out. I can’t wait to try everything.
    -Palomo and Taitano Grandchild

  22. Louella Flindt says:

    Omg…..I love kelaguen! My step dad was from Guam….I loved his home cooking! Ty!

  23. Matt&May says:

    Antie Ann you’re kitchen is awesome.
    Acosta Family Fort Leonard Wood, MO

  24. Josie says:

    Hi Annie!
    Have u used Almond flour instead of regular flour? I love tatiyas but I have allergies when using regular flour. Thank you

  25. Kai says:

    Hafa Adai! I grew up in Saipan and missed Chamorro food so much before I found your website. I made chicken kelaguen and titiyas for my husband to get a taste of real island food, and now he’s hooked! I made another batch for my work’s international potluck, and didn’t have any left to take home. Thanks for sharing the recipes and giving me back a taste of home!

  26. shirley says:

    Yummy!! I will make my own. TY!!

  27. Hafa Adai, I came across your page today, and I feel so empowered to cook Chamorro food. I can’t wait to try these recipes out.

  28. Nadiya says:

    Unfortunately, I don’t have cream of coconut. How much sugar would I need to make it sweet? Would I need to use the whole can of coconut milk since the recipe calls for 3/4 coconut milk and 1/4 cup cream of coconut?

  29. Debbie says:

    Annie, a great way to press the titiyas: use two large plates and a plasitic bag (like a produce bag from the grocery) slit down the sides, cover the plate with the plastic, put your dough ball on the plastic; fold the other half of the plastic onto the top of the ball and place the other plate (backside) on the ball and press (hard and in the middle of the plate as well. A great trick my mexicana friends taught me! try it doll its great! 2nd generation-Debbie

    • Hello Debbie! Thanks for your comment. Yes, I flatten titiyas that way too sometimes. I also use a tortilla press. The photos in my recipe are of my children learning to make titiyas using a rolling pin. Thanks again, and stop by again soon!

  30. Trevor P says:

    Thank you so much for your recipes, I am third generation and most of my family has passed and i want to instill the traditions and culture and cuisine of my heritage. This had brought me back to when i was young and having family cook outs. I will be making these dishes for my kids and wanting to pass it on to their kids as well. Thank you!

  31. Michele says:

    OMG! Your recipe for Titiyas is AMAZING!!! It came out so delicious and was so easy to make! Thank you so much for posting your recipes!

  32. M. Cristina says:

    Hi, if I am not able to find Cream of Coconut, can I use the canned coconut milk?

  33. […] before -cooking up several batches of island-style coconut tityas (tortillas). They are eaten with chicken kelaguen-another island favorite. I BBQ’d the chicken at camp and made the kelaguen there. It was a […]

  34. Alejandro says:

    I haven’t tried your “sweet” flour titiyas yet. Did you inadvertently missed one ingredient to make it sweet? If so, how much sugar should I add?

    • Alejandro, I use 1/4 to 1/2 cup cream of coconut (the one used for mixed drinks) in my recipe to sweeten the titiyas. Creamof Coconut, which is used in mixed drinks like pina colada, is incredibly sweet. This is what the can of cream of coconut looks like. This is incredibly sweet so you do not need to add more sugar. Cream of Coconut is NOT the same as coconut cream (thick coconut milk).

      Cream of Coconut

      • K says:

        These titiyas aren’t the sweet ones found in the mom and pop stores is it? I made them tonight with the 1/2 cup of coconut cream but they came out dry and only a little sweet. The mom and pop store ones always felt “cakey” and sweet. Maybe I need to use less flour?

  35. Esther Brazell says:

    Just made flour titiyas and and forgot how relaxing it is to made food from home! My kids are calling it Guam bread! Thanks for the recipe! I may add a little sugar next time since I like it sweet!

    • Hi Esther! Thank you for trying my recipe! As for adding sugar, did you use Cream of Coconut when you made it? I use 1/4 to 1/2 cup cream of coconut (the one used for mixed drinks) in my recipe to sweeten the titiyas. Cream of Coconut, which is used in mixed drinks like pina colada, is incredibly sweet so you don’t need to add more sugar.

      This is what the can of cream of coconut looks like. Cream of Coconut is NOT the same as coconut cream (thick coconut milk).

      Cream of Coconut

  36. Elsa Wong says:

    Thank you! Chad Pokrywka is our next door neighbor and his telling me about your website! My husband was in the Air Force we where stationed in Guam 2 times so I do love the food! Yeah i also teach the new commers to make lumpia and the chicken kelaguen by the way I’m a Filipina so some of the recipe of Chamorro and Flilipino is they same…. I can’t wait to visit Guam next year my Daughter is now staioned there…I also have some relatives and friends there! I love Guam Island ..
    Thanks you for sharing the recipe I’m going to try this Titiyas I never made this be for!

    • Hi Elsa! It’s great to “meet” you, virtually, that is! 🙂 Chad mentioned how you bring him food all the time…that’s wonderful how you share our native food. Let me know how the Titiyas turns out for you. I hope to meet you in person one day! Take care!

  37. Bernie says:

    thank you for your website. I hope I can try now to make some of the favorite food back homethat I have missed .

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