Top Best Filipino Kakanin Recipes

Filipinos are inclined in making kakanin. Kakanin are food that usually made of flour, grated root crops and glutinous rice (malagkit). I love kakanin but I know very minimal kakanin recipes so I searched the internet to learn more about it from other food blogs.

Upon searching the net, I've out that there are large varieties of Filipino kakanin and I was so amazed that they are all incredibly good and extremely attractive to eat. I was right, that my knowledge in cooking is not enough to satisfy my readers so I had to add my co-blogger's post so that I could expand my experience and cooking knowledge to share to my readers.

pindesserts.com

Espasol - this is one of my favorite Pinoy kakanin. Espasol is very popular here in Laguna and is one of the best seller and favorite pasalubong for our kababayans. Espasol is made of toasted glutinous rice flour cooked in coconut milk. Espasol is usually in log shape and dusted with sweet flour. Visit the link to learn more about espasol and its procedure.

Pinoyfoodblog.com

Putong Puti - an all time favorite kakanin of most Filipino which is usually associated with dinuguan. Puto s very popular in Laguna particularly in the city of Binan. There are varieties of puto such as puto kutsina and puto bumbong. Puto is usually made of flour but some use rice as flour replacement. Both rice and flour puto are delicious, they just vary in textures.

cookpinoy.blogspot.com

Butsi at Pilipit - I grew up with this type of kakanin, there were peddlers selling butsi and pilipit in our province and I would not let them pass without buying some. Butsi and pilipit are both made of glutinous rice. Bustsi has mashed munggo filling while pilipit has crunchy caramel on top. butsi is usually round while pilipit is twisted in shape. Pilipit and Butsi are deep fried in cooking oil to achieve the best cooking quality.

pinoyrecipe.net

Pichi-pichi - another great kakanin recipe from pinoyrecipe.net. pichi-pichi is made of grated cassava and cooked in a steamer. Pichi-pichi has grated coconut on top that gives it a creamy taste and  it is sometimes added with cheese on top. I also cook pichi-pichi and I used to boil pandan leaves and used its stack as water to my pichi-pichi mixture.

pinoycookingrecipes.com

Suman Malagkit - suman malagkit is the best Filipino kakanin for me. I never get tired of eating suman malagkit. During All Saint's Day, my lola used to make suman malagkit and me and my cousins really enjoyed eating suman dipped in brown sugar. Suman likewise has so many varieties, there are suman sa buli, suman yakap which is parnered with sweet caramel and there is also suman balinghoy or the suman variety that is made of grated cassava. Suman is usually wrapped in banana leaves (preferrably saba) and cooked by means of steaming using medium heat.

cookpinoy.blogspot.com

Biko - biko or sinukmani in southern Tagalog is one of my specialty. I always cook biko in all family occasions and gatherings. Biko is also my favorite pasalubong for my balikbayan relatives because they really love my specialty. Biko is made of whole glutinous rice grains. Black, brown or white biko are all delicious kakanin for me. Biko color changes based on the sugar you use. the one on the photo is cooked in white sugar. The toppings (latik) is prepared separately using coconut milk cooked in slow heat.

Categories: biko butsi espasol kakanin pichi-pichi pilipit puto suman

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Follow your cravings this rainy season; prepare Suman Malagkit for the whole family!

Suman Malagkit

Hello moms! It's been raining for weeks now. Cold days makes me crave for different types of food like hot ramen, bilu-bilo and most especially, suman kakanin. Actually, it's not just me me who crave for this super duper addictive suman recipe of my mom but also my kids. My mom's suman recipe is an original recipe of her grand mom from Batangas. As we all know, Batangas is very popular when it comes to making delicious kakanin like suman malagkit. For those who are not familiar with Pinoy's suman malagkit, it is a type of kakanin made of glutinous rice, coconut milk and salt wrapped in banana leaves, this is the classic recipe of suman malagkit, but when you say "suman Batangas" it's the suman recipe in which sugar is already added. Unlike the classic suman recipe which you have to dip in sugar to attain desired sweetness, suman batangas has a combination of creamy, a bit salty and sweet sticky rice with the banana leaves aroma that you can't resist.

Making this suman recipe is not as difficult as you thought, like any other tasks, when you get used to it, you can surely make it with pride. when my mom passed away, I stopped enjoying the sweet taste of her suman recipe because I never tried to make it, until one day, when my tummy really misses my mom's suman recipe, I started to recall the way she cooks our favorite suman Batangas. I'm lucky to have that photographic memory, I was 10 when I last saw my mom making this recipe, but the procedure clearly comes in my mind...one by one. Now I'm gonna share the exact suman recipe of my late mom and I hope like me and my kids, you'd lve it too!

Ingredients:

• 1 kg. Malagkit (glutinous rice)
• 1/2 tbsp. salt
• 1/4 kg white sugar
• 500 ml of coconut milk (kakang gata)
• banana leaves (for wrapping)
• 1 liter water for boiling

Procedure:

• Half cook the glutinous rice with in coconut milk with constant stirring until it becomes sticky then remove from heat.
• Scoop the cooked malagkit then wrap in banana leaves atleast 5 inches long and thickness not bigger than 1 peso coin.
• Put banana leaves left-over as the base of your suman then put the wrapped malagkit in a casserole with one liter of water.( Make sure to put banana leaves in the casserole before arranging or putting the wrapped malagkit inside,this is to prevent sticking the suman from the bottom of the casserole.)
• In a medium heat,cook the suman for one hour or more. Check the tenderness every once in a while.
• If you think it's not done yet, you can add water then let it boil again till cooked.

Categories: kakanin recipe suman suman batangas suman malagkit suman recipe

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How to Make Home Made Bibingka

Bibingka is a variant of rice cake which is a popular pinoy "kakanin" that usually "in" during Christmas season. It is made of ground glutinous rice and baked in the middle of fired charcoal. 

Bibinka is very yummy especially if it has toppings such as sliced salty eggs, butter or cheese. Sometimes  when I'm craving for bibingka,  I've got to travel far just to find the best bibingka.  

 It's easy to cook bibingka, I just don't think if there's a store who sells specialized stove for it. The stove used in cooking rice cake is similar to the charcoal stove that we . There should be fired charcoals underneath and above the bibingka to get even cooking. 

I have not tested yet if you can just cook it in the oven, I think it can be but may not so sure if it'll be as delicious as cake roasted between charcoals.Bibingka roasted in charcoals has a very different taste. A little taste of smoke makes the bibingka special.

This Christmas season, I saw many different bibingka all over the country. I saw it on tv and blogs. Just like "puto bumbong" it's the season of bibingka. I wonder how it all started, that when you mention Christmas, you'll also be thinking of these foods. I don't know, maybe I should research for the history of bibingka. For the mean time, let's learn to make a home-made bibingka.

Ingredients:

2 cups rice flour
1/2 tsp. salt
5 teaspoon baking powder
6 tablespoons butter
2 cups granulated sugar
2 cups coconut milk
1/2 cup evaporated milk
2 pieces salted duck egg, sliced (itlog na maalat or itlog na pula)
1 cup grated cheese

Banana leaves (cut according to size)

Procedure:

Combine glutinous rice, salt evaporated milk, coconut milk and glutinous rice. Mix well then set aside.
Arrange the banana leaf in a llanera.
Pour in the mixture in a llanera
Put over the fired charcoal in clay oven, put cover and add fired charcoal on top.
Roast for 15-20 minutes.
Remove from heat then add toppings: cheese, salted egg and cheese
Put back in clay oven and roast for another 10 minutes.
Remove from heat and serve hot.

Categories: bibingka how to make bibingka kakanin

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How to Make Maja Blanca

Maja Blanca is a Spanish term for "white delicacy". It's a type of Filipino dessert made of flour and coconut often flavored with corn kernels or maiz in Spanish and mais in Tagalog. Maja Blanca is usually served in most occasions in the Philippines especially Barrio Fiesta, Birthdays and other gatherings. Maja Blanca is of course white in color, creamy and has a sweet delicious taste that makes this food best as dessert but can also be served during snack.. There are other varieties of maja blanca like squash maja and buko maja.

Ingredients in Making Maja Blanca con mais:

• 4 liters of coconut milk
• 500 grams of white sugar
• 800 grams of corn kernels
• 2 cans of Alaska condensed milk (big approx.150ml each)
• 2 cans of Alaska evaporated milk(big)
• 400 grams of corn starch
• 2 cups coconut milk (for latik)

How to make Latik:

• On a pan, slowly cook 2 cups of coconut milk in a medium heat with continuous stirring.
• Cook until it becomes golden brown or when oil comes out. Cooking usually takes 20-30 minutes.
• Do not overcook if you don't want a bitter taste.
• Set aside.

Procedure In Making Maja Blanca:

• On a deep, wide pan, add 3 liters of coconut milk, white sugar, condensed milk, evaporated milk, corn kernels.Stir mixture and bring to a boil
• Prepare the thickener by mixing the corn starch and 1 liters of coconut milk together
• Bring to boil for at least 2 minutes.
• Continue stirring in one direction to prevent bubbles.Stir until all ingredients evenly mixed together.
• Transfer to a serving tray.
• Shake the mixture slightly to flatten or you can use knife or spatula do it.
• Let it cool until maja becomes slightly hard or completely becomes solid.
• Cut into squares approx. 3x3 inches or as desired.
• Add Latik on top: 
• Refrigerate for best texture
•  Serve and enjoy

Categories: kakanin mais maja maja blanca maja blanca cooking procedure maja with latik

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Butsi butsi (butse) and Pilipit cooking procedure

Butsi-butsi o butse is a Filipino glutinous rice (sticky rice or malagkit) recipe. It is enhanced with sweetened munggo or mung bean and crushed cassava. Butse is the most loved snack of Filipinos and sorted as kakanin. 

Butse and Pilipit are, no doubt readied with the same technique, they just contrast from flavor: Butse has munggo and cassava stuffed inside while, Pilipit is a spiral shaped dough topped with with sweet crunchy caramel. 

In some regions in the Philippines, these type of food is being peddled on the streets, it's very yummy and affordable.

Ingredients in Making Butse:

• 1 kg. finely ground glutinous rice dough
•  2 cups Sugar
• orange food color
• 3 cups water
• 2 cups mashed/cooked green munggo
• 2 cups mashed cassava
• Cooking Oil for deep frying

Procedure In Making Butse:

Filling:

• Boil munggo and cassava separately
• When cooked, smashed cassava and munggo then add sugar
• Mix cassava and Munggo

 Cooking:

• Add a small amount of orange food color on rice dough.
• Make a small ball shaped rice dough.
• Dent the center of a ball using your thumb and scoop a half teaspoon of green munggo and cassava mixture.
• Seal the ball completely. Make sure that no filling will come out as you fry the dough.
• On a deep pan, heat up the oil and deep fry the dough.
• Cook for at least 10 minutes or until it becomes strong orange.
• Remove from heat and cool down then serve for snack. 

Ingredients in making Pilipit:

• 1 kg. glutinous rice dough
• 2 cups brown sugar
• a pinch of orange food color
• 1 cup coconut milk

How to Cook  Pilipit:

• Add color on rice dough.
• Make a spiral shaped rice dough. A size that a palm can hold.
• On a deep pan, heat oil and deep fry spiral rice doughs.
• When strong orange achieved, removed from heat.

Preparing the Caramel:

• On a pan, mix coconut milk and sugar.
• cook until it caramelizes with continuous stirring.
• When it becomes thick and sticky
• Add caramel on top and let it cool.
• Serve as snack.

Categories: butse butsi-butsi kakanin pilipit

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How to make Suman malagkit

Suman Malagkit

Suman is a variety of kakanin found in the Philippines. Suman is made of malagkit or glutinous rice wrapped in banana leaves and gradually cooked. I love sumang malagkit so much!  

I am always craving for this kakanin as in I always go out to find a store selling suman. One day, i realized that I can also learn how to make this kind of kakanin too. 

It's not too difficult as I thought, and when I learned the procedure, i do it almost every week as long as i have time. this suman procedure is an original recipe of my 70 year old auntie, she's been cooking suman malagkit to sell for almost 40 years now. So I am very sure that this recipe is the best suman recipe you'll ever find online. This is called suman malagkit of Batangas.

Ingredients:

• 1 kg. Malagkit (glutinous rice)
• 1/2 tbsp. salt
• 1/4 kg white sugar
• 500 ml of coconut milk (kakang gata)
• banana leaves (for wrapping)
• 1 liter water for boiling

Procedure:

• Half cook the glutinous rice with the coconut milk until it becomes sticky then remove from heat.
• Scoop the cooked malagkit then wrap in banana leaves.
• Put the wrapped malagkit in a casserole with two liters of water.( Make sure to put banana leaves in the casserole before arranging or putting the wrapped malagkit inside,this is to prevent sticking the suman from the bottom of the casserole.)
• In a medium heat,cook the suman for one hour or more. Check the tenderness every once in a while.

Find Suman Ingredients at Amazon

Categories: glutinous rice kakanin malagkit suman suman malagkit

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