Sangkaka from sugarcane to sweet treats Flavor Sweet Coconut

Straight from Polangui, Albay, sangkaka is crafted by pressing sugarcane stalks and cooking down the juice, often using the spent cane fibers as fuel. Once the syrup becomes very thick, it is poured into coconut shell molds and placed on bamboo slats to harden. When available, sangkaka is still often the preferred sugar for making native delicacies. In Bicol, it shines as a key ingredient in santan, a rich, caramel-colored jam made with sangkaka, coconut milk, and pili nuts. Historical accounts mention its use in cooking coffee, cacao, and tea or to make "sweet water."