A glimpse to modern day Kakanin

Rice is the staple foods of the Filipinos and with our creativity, we make it flavorful and extraordinary. It is called “Kakanin”; it is the native desserts or snacks of Pinoy.  It is made from rice (kanin), it can from whole grain, powdered rice or soaked in water for an hour then ground. It is regular rice or glutinous or sticky rice (malagkit) most of the time it has coconut milk and sugar to make it sweet. Kakanin are usually baked, steamed or boiled and always prepared or covered with banana leaves that add more favor to it. We have variety of kakanin in the Philippines, it came from different provinces and usually they have different versions of different kakanin.

Before kakanin was sold in the market (palengke), streets or vendors carrying "bilao" (basket) that peddle in the communities. Today kakanin can be found in the malls, restaurants, fast-food chain and also streets but with stall. The traditional cooking that usually took a lot of time and uses “coal” or uling that create a lot of smokes are now improved with technology. It is now smoke free, fast and effortless. The tastes were developed and add twist that makes it more flavorful and mouthwatering.

Kakanin is really a part of Filipinos rich culture. It is one of the distinctive identities of Pinoys that will always remain and preserved. As this week is the first week of “ber” months or for the Filipinos like us is the start of Christmas season and during this season the most popular kakanin are “bibingka and puto-bumbong”. People usually bought bibingka or puto-bumbong after “simbang gabi” or Dawn mass. Since “bibingka” is the most popular “kakanin” every Christmas season, here is a recipe of “bibingka” for you to taste it yourself or use it in your business this season.

Bibingka Recipe

banana leaves, optional

1½ cups rice flour (galapong)

1 tablespoon baking powder

pinch of salt

¾ cup powdered sugar

3 eggs, beaten

1 cup coconut milk

4 tablespoons melted butter

kesong puti (farmer's white cheese), sliced into 1 inch x ¼-inch thick pieces

Procedures:

• Preheat oven toaster to 425°F.
• Line muffin cups with banana leaves. In a medium bowl, mix all the ingredients, except cheese, until well incorporated. Butter should be runny; add more milk to adjust consistency. Fill the cups half-full. Top with 2 pieces of cheese and bake for 12 to 15 minutes or until tops are golden brown.
• Spread some butter and sprinkle sugar on top, if desired.
• Best served with hot "salabat" (ginger tea)