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

DSC_0419

Ingredients:

  • 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

Directions:

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

DSC_0371

 DSC_0375 DSC_0377

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

DSC_0383 DSC_0386

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

DSC_0389 DSC_0398

4.  Stir in the grated coconut (optional).

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

DSC_0417

 

Annie’s Sweet Flour Titiyas

DSC_0416

Ingredients:

  • 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

Directions:

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.

DSC_0395 DSC_0401 DSC_0404 DSC_0407

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.

DSC_0409 DSC_0410

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.

DSC_0412 DSC_0414 DSC_0415

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

DSC_0418

Print Friendly, PDF & Email

88 comments

  1. CE says:

    What kind of hot pepper you use ?

  2. 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.

  3. 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

  4. Vivian Rivera says:

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

  5. Maya says:

    Can regular sugar be substituted for the cream of coconut?

  6. Nat says:

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

  7. 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?

  8. 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.

  9. Andrea Olone says:

    Can I use regular lemon for the Kelaguen ?

  10. 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.

  11. 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?
    Thanks

  12. drie says:

    You are awesome !

  13. Naomi says:

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

  14. Jenevie says:

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

  15. Kiomi Quitugua says:

    Hafa Adai, Annie.

    Do you have a recipe for manha tatiyas?

    Thank you!

    Kindest,
    Kiomi Quitugua

  16. 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.

  17. 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.

    Thank-You

    • 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.

  18. 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.

  19. 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.

  20. 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

  21. Louella Flindt says:

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

  22. Matt&May says:

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

  23. 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

  24. 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!

  25. shirley says:

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

  26. 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.

  27. 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