The different kakanin in the Philippines

Wazzup Pilipinas!?

The Philippines is known for its diverse and flavorful cuisine, with a wide variety of dishes ranging from savory to sweet. One of the most popular types of Filipino dessert is kakanin, which refers to traditional rice cakes made from glutinous rice or malagkit. Kakanin is typically served during special occasions such as birthdays, fiestas, and weddings. In this blog, we’ll explore some of the most popular types of kakanin in the Philippines.

Bibingka 

Bibingka is a classic Filipino rice cake that is traditionally made with galapong, which is a batter made from rice flour. The batter is then mixed with coconut milk, sugar, and salt before being poured into a banana leaf-lined mold and baked in a clay oven called a bibingka oven. The result is a soft, fluffy, and slightly sweet cake that is often topped with butter, sugar, and grated coconut.


Biko 

Biko is another classic Filipino rice cake that is made from glutinous rice, coconut milk, and brown sugar. The rice is first cooked in coconut milk until it becomes sticky and then mixed with brown sugar to create a caramel-like flavor. Biko is typically served on special occasions such as birthdays and weddings.


Sapin-sapin 

Sapin-sapin is a layered rice cake that is made from glutinous rice flour, coconut milk, sugar, and food coloring. The cake is typically divided into three layers, with each layer having a different color and flavor. The bottom layer is usually flavored with ube, the middle layer is flavored with pandan, and the top layer is flavored with coconut.


Kutsinta 

Kutsinta is a steamed rice cake that is made from rice flour, brown sugar, and lye water. The mixture is then poured into small molds and steamed until it becomes firm and chewy. Kutsinta is typically served with grated coconut or dipped in a mixture of sugar and grated coconut.


Puto 

Puto is a steamed rice cake that is made from rice flour, sugar, and baking powder. The mixture is then poured into small molds and steamed until it becomes fluffy and light. Puto is often served with grated coconut or a variety of savory toppings such as cheese or salted eggs.

Palitaw 

Palitaw is a simple rice cake that is made from glutinous rice flour, water, and sugar. The mixture is then formed into small balls and flattened before being boiled in water until it becomes tender. Palitaw is typically served with grated coconut and sesame seeds.


Espasol 

Espasol is a cylindrical-shaped rice cake that is made from glutinous rice flour, coconut milk, and sugar. The mixture is then shaped into cylinders and rolled in toasted rice flour. Espasol is often served as a snack or dessert.


Kalamay 

Kalamay is a sticky rice cake that is made from glutinous rice flour, coconut milk, and brown sugar. The mixture is then boiled until it becomes thick and sticky before being poured into molds and allowed to cool. Kalamay is typically served as a dessert or snack.


Suman 

Suman is a type of rice cake that is made from glutinous rice, coconut milk, and sugar. The mixture is then wrapped in banana leaves and steamed until it becomes firm and chewy. Suman is often served with grated coconut or a variety of sweet or savory toppings.


Maja Blanca 

Maja Blanca is a creamy and sweet dessert that is made from coconut milk, cornstarch, sugar, and corn kernels. The mixture is then poured into a square pan and allowed to cool before being cut




Why do Filipinos love eating kakanin


Filipinos have a strong attachment to their culture and traditions, and kakanin is deeply rooted in Filipino culture. Kakanin is often associated with special occasions and celebrations such as fiestas, birthdays, and weddings. Many Filipinos grew up eating kakanin as a staple dessert or snack, and it has become an important part of their culinary heritage.

Aside from its cultural significance, kakanin is also loved by Filipinos for its taste and texture. Kakanin is made from glutinous rice, which has a sticky and chewy texture that is unique to Filipino rice cakes. The addition of coconut milk and sugar gives kakanin a rich and creamy flavor that is both satisfying and indulgent.

Kakanin also comes in a variety of flavors and colors, from the earthy purple of ube to the vibrant green of pandan. This variety allows Filipinos to enjoy kakanin in different forms and to match their personal taste preferences.

Finally, kakanin is a relatively affordable and accessible dessert or snack that can be found in local markets and street vendors all over the Philippines. This makes it a popular choice for Filipinos of all ages and social classes, and it has become a symbol of Filipino hospitality and generosity.

Overall, kakanin is an important part of Filipino culture and identity, and it will continue to be a beloved dessert and snack for generations to come.

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