It’s also sliced like a traditional cake with its triangular shape. Puto is also popularly eaten dipped in Filipino main dishes like, . Kakanin or Native Delicacies are integral part of the Filipino food culture. It also comes in various delicious flavors that turn it into different colors like purple if it’s made out of ube or pandan. These fluffy steamed cake is the ultimate Filipino snack. Check out this, Top 8 Authentic Dishes in Laguna Philippines, Cassava Cake with Creamy Custard Topping Recipe. Most of them are prepared with the use of a steamer and require minimal ingredients. Puto Bumbong Puto bumbong is also a much sought-after Christmas treat that's often sold side by side with bibingka. Maja Blanca is regularly sold by kakanin vendors and kakanin stalls are rarely seen without them. Add extra cheese on top when making these at home! ( Log Out / Carioca is made from sweetened coconut (shredded) and sweet rice flour. Your email address will not be published. Kakanin from the word “kanin” is the Tagalog word for rice, while most kakanin are made with them some that are made with cassava or other root crops are also considered one. Dec 11, 2015. Kakanins are often sold as chewy rice cakes on the streets that Filipinos can eat on their way to their destination. Every All Saints’ Day and All Souls’ Day Filipinos tend to cook and prepare Native Filipino food in the homes to commemorate the occasions of. Batangas had gained the title “Coffee Capital” of the Philippines and coffee production was going strong. To retrieve your password, please enter your email address in the field below. You can find lot of other yummy recipes here. These 6 Countertop Ovens Fit The Bill, 5 Easy Recipes For Dim Sum Dishes To Kick-start Your Home-Based Business, Chicken Asado Puto Pao Recipe With Salted Egg And Cheese, Looking for Asian Black Vinegar or Japanese Mirin? Maja Blanca is usually served during holidays, fiestas and Christmas since it is easy to prepare. Among all the traditional kakanin in the Philippines, sapin-sapin is by far the most vibrant one in terms of its color and flavors. (it’s not ube). Many Filipino eat kalamay as is and they used it as a sweetener for other Pinoy kakanin like Biko or suman, as well. We Filipinos have been coming up with original kakanin recipes and enjoying them since pre-colonial times with evidence of our ancestors offering kakanin wrapped in banana leaves or palm leaves to pre-colonial gods. The "kakanin"-in all its mouth-watering forms-is not just a local delicacy meant to boast the versatility of the Filipinos' staple food, rice or "kanin" (from which the term itself is derived). Palitaw is a flat white oval rice cake and is pretty easy to make: Simply make a dough with rice flour and water, then divide it into small portions. Notify me of follow-up comments by email. Check out this Steamed Cassava Cake Recipe and Cassava Cake with Creamy Custard Topping Recipe. Regularly displayed alongside puto by vendors, kutsinta is prepared the same ways as puto except with an extra ingredient of lye that adds sodium hydroxide to the recipe and gives kutsinta its distinct brown-yellow color and jelly-like texture. Maja Blanca Maja Blanca is a lot like what its name suggests - unassuming and delicate. Landmark Is Now Available On Lazada! More specifically, the town of Lipa in Batangas was supplying the world with coffee. Pitsi-pitsi is a kakanin that originally came from the province of Quezon. The brown sugar is boiled to caramelization and is then poured onto a cake of malagkit rice and cooled down. Nowadays, there are many variations in the puto recipe with different regions of the Philippines having their version of puto that is named after the location or the main distinguishing feature of the puto product. This kakanin is best served with grated coconut, sugar, or latik. This kakanin is popularly sold at bus stops bought as pasalubongs to the families of commuters. It’s usually topped with a grating of coconut on top or brushed with butter and served on a plate-sized banana leaf. The popularity of the kapeng barako traces its roots way back in the 1800s, when the Philippine coffee beans shipped to America and Europe commanded five times the price compared to other varieties from Asia. Kakanin represents a lot of things, our culture, our tradition, our way of life our cuisine, whether it’s your lola (grandmother) preparing them, bought in a palenke (market), or bought from a maglalako (hawker), every Filipino will definitely have their experience with this humble rice cake.