KAKANIN OR FILIPINO NATIVE DELICACIES

 Kakanin, or Filipino native delicacies, are snacks usually made with or containing any or combination of
coconut milk, rice flour, glutinous rice, cassava and sugar. Kakanin are usually prepared whenever there is
a special occasion like fiesta, birthday, Christmas, anniversary or just enjoy a fun afternoon kakanin snack
party with your family and friends.
 The word kakanin comes from two Tagalog words, “kain” (to eat) and “Kanin” (rice). Kakanin refers to
Filipino native delicacies that are usually eaten as a dessert or snack and are essential in the Philippine
culinary tradition.

1. Sapin-sapin is a layered delicacy made from a mixture of milled glutinous rice, coconut milk, sugar, water,
flavoring, and coloring. The mixture is then divided into three equal parts, colored separately, and each
part is steamed on top of the other to create layers. It is then sprinkled with latik (toasted coconut milk
curd) or toasted desiccated coconut. To enhance the flavor, other ingredients such as ube halaya and ripe
jackfruit are added to the mixture. Sapin-sapin is derived from the Ibanag term sapin which means layers.
2. Bibingka is commonly sold in markets, food stalls, and outside churches especially during the Christmas
season. It is made of milled glutinous rice, coconut milk, and sugar. Placed in the mold lined with coconut
leaves, it is then cooked in a traditional oven called bibingka oven. It is then topped with margarine or
butter and sprinkled with sugar, cheese, or grated coconut.
3. Biko is a sweet and chewy rice cake made from glutinous rice, brown sugar, and coconut milk. It is one of
the easiest delicacies to cook as the glutinous rice is cooked the same way rice is cooked. It is then added
into the brown sugar and coconut milk mixture being cooked in low heat. Although not necessary, biko is
commonly topped with latik and traditionally served as patties served atop or wrapped in banana leaves.
4. Puto is a popular delicacy eaten as a snack or breakfast food. It is a steamed rice cake made of milled
plain rice, sugar, and coconut milk. The mixture is placed into a mold with or without banana leaves
lining. It is then steamed until it becomes firm to the touch. Aside from the classic version, it now comes
in a range of flavors including cheese, pandan, ube, and even used to create a hybrid leche flan called
puto flan.
5. Cassava cake is a traditional baked cake using grated cassava, a starchy tuberous root locally called
kamoteng kahoy in Tagalog and balinghoy in Visayan. Other ingredients to make cassava cake are
coconut milk, condensed milk, and sugar. In some regions, more ingredients such as young coconut
strings and evaporated milk. Cassava cake comes in various toppings including coconut strings, cheddar
cheese, macapuno strings, or latik.
6. Kutsinta is a steamed rice cake known for its brown color with a sticky and slightly rubbery texture. It is
often topped with grated coconut or cheese.
7. Maja Blanca is a pudding made of coconut milk, cornstarch, and sugar. The mixture is cooked over low
fire and continuously stirred until thick and eventually forms into gelatin when cooled. Maja Blanca is
known for its creamy and soft texture and delectable milky flavor. Some versions include sweet corn
kernels, tapioca, and young coconut strips.
8. Pichi-pichi is a gelatinous delicacy made from steamed cassava mixed with sugar. It is distinct for its
green color as it is flavored with pandan leaves although lye is sometimes used. It is served coated with
grated coconut or cheese
9. Suman is a rice cake made from glutinous rice and coconut milk. The mixture is wrapped in banana leaves
or palm leaves and then steamed until the rice is cooked. It can be eaten with brown sugar, ripe
mangoes, or latik.
10. Baye-baye is a traditional Filipino dessert originating from the region of Iloilo. It's made with a
combination of grated young coconut and either corn patties or young rice that's pounded into flakes
(pinipig). In order to prepare baye baye, the pinipig is toasted until golden brown, then ground or
pounded into flakes and combined with coconut water, sugar, and grated young coconut. The mixture is
wrapped in banana leaves and shaped into logs. Before serving, the dessert is chilled so that it hardens
and becomes easier to eat.
11. Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert.
Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local
 language) – however, the practice of using packaged rice flour became common because it is more
efficient.
12. Bitso-bitso or Bitsu-Bitsu is an Ilonggo kakanin (snack) made from glutinous rice flour, brown sugar
(muscovado), baking powder and a pinch of salt.
13. Tupig also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon,
particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented
soaked glutinous rice mixed with coconut milk, muscovado sugar, and young coconut strips.
14. Suman sa Moron is a smoother variety of suman. This chocolate moron that is made up of ground
glutinous rice also known as “malagkit” being cooked in coconut milk. Moron can either be mixed or plain
with cocoa or chocolate.
15. Puto Bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the
Christmas season. It is a type of puto. They are slathered with butter, topped with grated coconut,
muscovado, and sometimes, grated cheese or roasted sesame seeds, then wrapped in banana
leaves.
16. Espasol is a cylinder-shaped Filipino rice cake. Originating from the province of Laguna, it is traditionally
sold during the Christmas season. It is made from rice flour cooked in coconut milk and sweetened
coconut strips and, afterwards, dusted with toasted rice flour.
17. Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with
glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato,
among other ingredients.
18. Ibos. Suman sa Ibos is a delightful Filipino delicacy made from coconut milk and glutinous rice. This
kakanin is complemented by the mango fruit’s sweet and juicy taste. Suman sa Ibos is a unique wrapper
made from buri or palm leaves, which adds a distinctive touch to the presentation and flavor.
19. Puto Lanson, a well-loved Filipino delicacy, is made from grated cassava thoroughly dried, steamed, and
often brushed with butter before serving.
20. Alupi, a delightful kakanin, is made by steaming grated cassava mixed with white sugar and wrapped in
banana leaves. This traditional Filipino delicacy is known for its unique texture and flavor profile. Young
coconut is added to enhance the overall experience, providing a delightful combination of textures and a
refreshing burst of flavor.
21. Kalamay Hati, a delectable sticky delicacy, is a beloved treat in the Philippines. It is made with rice flour,
brown sugar, and coconut milk, resulting in a delightful combination of flavors. Typically, this sweet
delicacy is wrapped in banana leaves, which adds a hint of earthiness and a lovely aroma. In certain
provinces, a unique variation of Kalamay Hati can be found, where instead of using banana leaves, it is
presented in coconut shells. This creative twist adds a touch of authenticity and showcases the coconut
shell’s natural beauty as a serving container.
22. Puto Pao is a delicious alternative to siopao, especially when flour is in short supply. Its name is derived
from the combination of “puto” and “siopao.” This delightful treat takes the concept of siopao and
transforms it into a meat-filled puto. Originating from this creative blend, Puto Pao features the soft and
fluffy texture of puto, a traditional Filipino steamed rice cake filled with savory meat. It offers a unique
twist on the classic siopao, providing a delightful balance of flavors and textures in each bite. Puto Pao
has become a favorite among Filipinos, offering a convenient and scrumptious way to enjoy puto and
siopao. Whether enjoyed as a snack or a satisfying meal, this fusion of flavors is a beloved treat for many.