Chicken Kelaguen and Titiyas

Chamorro Chicken Kelaguen and Coconut Flour Tatiyas

Chicken Kelaguen and Titiyas

Recipe: Coconut Flour Tatiyas


  • 4 ½ cups All-Purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 can (13.5 or 14oz.) coconut milk
  • 1/3 cup Canola oil

Cooking Instructions:

Mix all dry ingredients flour, sugar, salt, and baking powder into a large bowl then add the coconut milk and canola oil and mix until flour mixture turns into a somewhat firm dough.

Then form dough into the size of a tennis ball then roll out (you can make these much smaller if you like).  Use a rolling pin to roll out the dough into a round shape about 8 to 10 inches in diameter. Make sure you flour your board before rolling the dough this will prevent the dough from sticking.  Another option is a tortilla presser with wax paper.

Use a skillet or pan. Set on medium to high heat and allow the pan to heat up then place as many pieces of the flattened dough onto the skillet/pan.  1 minute or longer on each side, you should start to see golden brown (sometimes it can be a little darker) spots forming.  Remove from pan once its cooked then place on a paper towel on a plate. Left over flour tortillas can be wrapped in a paper towel and sealed with foil to keep it soft.



2 thoughts on “Chicken Kelaguen and Titiyas

  1. Thank YOU so much for sharing your titiyas recipe!!! My husband’s family is from Guam and I’ve been looking to make these for him in the 206!

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