FILIPINOS really have a unique relationship with rice, a core food that makes its way even in desserts. Kakanin, being the Filipinos’ native delicacy, is our version of pastries—but it is made of glutinous rice and coconut milk.
Kakanin is often seen on occasions like fiestas and holiday celebrations among family and the local community, as its sticky texture signifies a solid bond and relationship. With Christmas just around the corner, now is the perfect time to try these creative twists to the Philippines’ traditional dessert.
Puto Bumbong with Leche Flan
If you haven’t gotten over yet with the famous puto bumbong with cheese, then this another twist is something you should not miss.
Puto bumbong is commonly seen during the peak of the ber-month season. The popular Christmas kakanin is made of a mixture of grounded purple rice and is prepared in a traditional steaming procedure inside a bamboo tube.
The sticky dessert is commonly paired with sweet toppings like condensed milk and cheese, and the old-fashioned combination of coconut crumbs and muscovado sugar.
Along the streets of España, Manila, puto bumbong is sold with various pairings you could choose from including the newest best-seller leche flan topping, ranging from 55 pesos to 75 pesos.
Ube Bibingka
After attending a simbang gabi mass, it’s hard to resist the lingering aroma of bibingka along the streets being cooked on clay pots and banana leaves.
Bibingka is a type of rice cake that has a soft, fluffy, and grainy texture. Its toppings vary from cheese, salted egg, grated coconut, butter, and a sprinkle of sugar to create a balance of sweetness and saltiness.
However, an additional sweetness of ube halaya also works as a topping. It gives a subtle earthy flavor and a more Filipino taste coming from another native delicacy. It is often sold in local shops and Filipino restaurants like Manam.
Puto Topped with Bacon and Cheese
Puto is like the Filipino counterpart of muffins. It has various flavors and toppings to choose from, but a plain puto is often topped with cheese, salted egg, or paired with savory dishes like dinuguan.
Its soft and airy texture goes well with adding a bit of saltiness, and a bacon topping can bring out a unique smoky flavor and crispy texture to this sweet treat.
If you are into making desserts, this innovative recipe can be easily tried at home.
Kutsinta with Yema filling
Kutsinta is popular among students as it is often seen being sold nearby schools. Some vendors in bicycles sell it along Intramuros and San Marcelino, Manila for 20 pesos.
Unlike most kakanin, kutsinta is less sweet as it has a bit of a bitter taste from lye, and adding an extra dazzle of caramelized sweetener like yema filling compliments its traditional taste.
Sweet tooths would surely enjoy this simple yet delicious twist!
Karyoka with Langka
If you are looking for a merienda along the busy streets of Manila, karyoka has got your tummy covered.
Karyoka is a fried type of kakanin, often sold along with banana cue, kamote cue, and turon. Coated with sugar, the popular street kakanin can already be enjoyed as it is, but the fruity flavor of jackfruit offers a surprising taste to the palette.
The tropical fruit has hints of mango, pineapple, and banana-like notes that can be best matched with food with a dominant taste of brown sugar just like karyoka and turon.
For only 10 to 20 pesos, you can treat yourself a unique spin of karyoka along Kalaw Avenue and Quiapo, Manila.
Kakanin holds deep cultural significance for Filipinos, representing more than just a type of food, and these five fresh takes on it are one way to preserve the long-lived tradition.
