NATIVE DELICACIES

• Native Delicacies


  Recipe which is quite popular in some particular country and not well-known abroad
• Filipino native delicacies (kakanin)


  Popular snack foods that are usually served as merienda or desserts
• Kakanin


  Derived from kanin, Tagalog for rice
• Three basic ingredients of kakanin

  • Malagkit or glutinous rice
  • Coconut milk or gata
  • Sugar
• Bibingka


  • A most sought after kakanin during Christmas Season
  • Traditionally served with salabat and sold alongside Puto Bumbong
  • A round rice cake made with galapong, sugar and coconut milk
  • Cooked in a banana leaf-lined clay pan, with coals underneath and on top
  • Topped with salted duck eggs or itlog na maalat and kesong puti
• Biko


  • A Filipino rice cake made from glutinous rice, coconut milk, and brown sugar
  • Traditionally placed over banana leaves in a bilao and garnished with latik on top
• Espasol

  • A type of rice cake that is made of rice flour cooked in coconut milk
  • Originated from the Province of Laguna
• Kalamay-hati


  • A native kakanin or rice cake made from ground sticky rice, sugar, mascuvado, coconut milk and sesame seeds
  • Brownish in color and very sticky
• Kutsinta


  • A native delicacy that is sweet, sticky, and golden brown rice pudding that is made from ground malagkit
  • Achuete is used for coloring and lye is added to improve its texture
• Palitaw


  • Made from ground glutinous rice and sugar
  • Got its name from the manner it is cooked
• Puto Bumbong


  • Traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color
  • Soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes
• Puto


  • A steamed rice muffin made from galapong or rice flour
• Sapin-Sapin


  • A native dessert made from glutinous rice flour, purple yam or ube, coconut cream and sugar
  • A multilayer rice cake with different colors usually white, yellow and purple
  • The texture is very fine and should melt in your mouth without spending much time chewing it
  • Topped with latik
• Suman


  • A famous kakanin made from glutinous rice and usually wrapped tightly in leaves
  • The leaf wrapper—banana, palm, buri or pandan—varies according to locality
  • Filipinos have been making suman since pre-colonial times
  • First described by Antonio Pigafetta, an Italian scholar and explorer who travelled with Ferdinand Magellan, as "wrapped in leaves and were made in somewhat longish pieces"