Native Delicacies

October 31, 2017 | Author: Lelybeth Polinar | Category: Desserts, Cakes, Coconut, Food And Drink Preparation, Food & Wine
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Native delicacies, known as kakanin in Filipino, are popular snack foods that are usually served as desserts. Kakanin are usually prepared whenever there is a special occasion like fiesta, birthday, Christmas, anniversary, etc. No celebration is complete without these kakanin being served in the table. Because of its popularity among Filipinos here and abroad, many household mom entrepreneurs saw the need for commercializing it into a kakanin business, knowing that this type of industry can be easily manufactured at home. From traditional ways of cooking and selling, native kakanin delicacies have now reached major mall food stalls around the country. And, from unsophisticated plastic wrappers, kakanin are now gracefully stuffed in polystyrene foam (commonly known as “Styrofoam”) with printed labels on them. No doubt, these generated income opportunities to many Filipinos. Just like any other business, you must first get to register your kakanin business. Follow these steps in business registration. You must also get your products approved by the Bureau of Food and Drugs. The important thing that you must do before going into this kind of business, if you don’t have any experience, is to get a training. You can get that one thru DTI-sponsored seminars and trainings and to any other training institutions. This is one way of educating and empowering you as an entrepreneur. Below are list of Filipino kakanin delicacies which you can use to start a small kakanin business. (Note: some descriptions were taken from the source sites) Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). Biko recipe here- Kalamay hati – a native kakanin or rice cake. It is made from ground sticky rice, sugar, mascuvado, coconut milk and sesame seeds. It is brownish in color; it is very sticky that you will almost spend your whole time chewing it. Kalamay hati recipe here Sinabalo (Suman) – this suman recipe is from Cagayan Region II. Instead of wrapping the malagkit in banana leaves, it is broiled in fresh bamboo tubes. Sinabalo (suman) recipe Palitaw – made from glutinous rice and sugar, sprinkled with sesame seeds and topped with grated coconut. They’re very soft and easy to chew and are best served cold. Palitaw recipe Espasol – kakanin dessert made out of glutinous rice, coconut milk, shredded coconut, rice flour. Espasol recipe here

Tupig – made from glutinous or malagkit rice flour, coconuts, molasses, sesame seeds, wrap in banana leaves and baked over live charcoal. Tupig recipe here- Cassava cake – a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived. Cassava cake recipe here – Special Puto – a steamed rice muffin which is of a plain white color but adding certain common Filipino ingredients like coconut milk, ube and pandan (made from pandan leaves) slightly changes the flavor and completely changes the color of the finished product. Special puto recipe here. Cuchinta (kutsinta) – a native delicacy in the Philippines. It’s a sticky, golden brown, sweet dessert popular among Filipinos. Cuchinta recipe here. Maja Blanca – a cake made out of rice flour, coconut milk with addition of milk to make it more tastier and creamier, top with latik. Maja blanca recipe here. Puto Bumbong – a steamed glutinous (malagkit) rice mixture which is popular during Christmas season. Puto bumbong recipe here – Buchi or Butsi – a rice cake made from sweet rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving. Buchi recipe here- Sapin- Sapin – a native dessert consists of coconut milk, ube powder, gelatin and corn kernels. Sapin-sapin recipe here Ube Halaya – a native dessert made of mashed purple yam and condensed milk. Ube halaya recipe Bibingkang Malagkit – a rice cake made out of glutinous rice, coconut milk and brown sugar. Bibingkang malagkit recipe here – Buko Pie – an all-time favorite traditional Filipino pastry style, young-coconut-filled pie. Buko pie recipe here – With this kind of business, it is also good to complement it with Binignit, champorado, buko pandan or even halo- halo. Kakanin Business Tips: - Join any capability-enhancement trainings to boost your morale - Adopt new better technology to increase production and to improve the shelf life of kakanin. - Formulate new marketing strategies to broaden your niche.

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Enkiwar (Puto with Coconut Milk) – puto recipe with coconut milk made from glutinous rice. Tibok-Tibok ( Carabao’s Milk Pudding ) – a native pudding recipe made from carabao’s milk instead of the usual coconut milk. Cebuano Corn Pudding – a native delicacy pudding made by cebuanos made from young corn kernels, buko meat and milk. Budbud Pilipit – a glutinous rice delicacy cooked with coconut milk. Similar to suman, wrapped in banana leaves and steamed. Pineapple Cassava Bibingka – a unique cassava bibingka for you to try. Makes a good addition if you are selling kakanin. Maja De Ube – an exciting way to make maja. This version is made with a combination of mashed ube or purple yam. Ginataang Pinipig – a delicious native dessert of fresh green pinipig cooked in coconut cream and mixed with cubed gabi or taro root, sweet potatoes, jackfruit and saba bananas. Milk Puto Recipe – a rich tasting puto loaded with milk, corn and buko. Perfect for any occasion. Sinabalo (Suman) – this suman recipe is from Cagayan Region II. Instead of wrapping the malagkit in banana leaves, it is broiled in fresh bamboo tubes. Butse-Butse – this native dessert is from central visayas region VII. Composed of mashed sweet potato formed into balls and stuffed with grated cassava inside. Binu-Hang Gabi – this stuffed taro root recipe is an authentic native dessert from central visayas region VII. Baye-Baye – A Western Visayas Region VI dessert delicacy made from toasted pinipig, coconut water and grated young coconut. Iraid – A native delicacy from Bicol region V a combination of cassava and sweet potatoes with coconut milk and brown sugar then wrapped in banana leaves.

Kalingking – this native delicacy is from Bicol region V Binaki – this delicacy is from Northern Mindanao Region 10 Bocarillo – an eastern visayas sweet made from sweetened grated coconut with eggs and milk. Binagol (or Binangol) – This is a visayan delicacy. Sweetened shredded gabi tuber with coconut and condensed milk then cooked in coconut shells and wrapped in banana leaves. Maja Blanca – a real version of maja blanca with additon of milk to make it more tastier and creamier. Putong Bigas (Putong Puti) - steamed puto made from ordinary rice. Minatamis na Saging na Saba – procedure on how to make a sweetened bananas ( saba ) boiled with lemongrass and ginger with ice cream. Bibingka Cassava ( Kamoteng Kahoy ) – bibingka made from grated cassava, coconut milk, eggs and sugar. Puto With Cheese – is an all-time favorite kakanin or native delicacies. Native Halo – Halo – Halo – Halo recipe that uses coconut milk instead of evaporated cow’s milk, mashed boiled ube and shredded young coconut meat. Baked Bilo-Bilo in Coconut Sauce – bilo-bilo stuffed with monggo mixture ,poured with coconut sauce and then baked. Squash Cuchinta – traditional cunchinta with squash. How to make Coconut Milk and Cream – this topic will teach you how coconut milk and cream are made. Bibingkang Galapong (w/ picture) – a rice cake made out of rice flour,coconut milk, eggs. Bibingkang Malagkit – a rice cake made out of glutinous rice,coconut milk, brown sugar etc. Corn Maja – a cake made out of rice flour,coconut milk, grated young coconut. Champorado – native gruel made out glutinous rice, cocoa, milk and sugar. Simple Kutsinta ( Cuchinta ) – a steamed cake made out of rice flour, sugar, water. Atchuete Kutsinta ( Cuchinta ) (w/ picture)- a steamed cake made out of all purpose flour with anatto seeds for coloring.

Brown Suga Kutsinta Cuchinta – a steamed cake made out of all purpose flour, sugar, water and brown sugar. Espasol – native dessert made out of glutinous rice, coconut milk, shredded coconut, rice flour. Ube Halaya – dessert made of mashed purple yam and condensed milk. Mocha Choco Polvoron – a powdery dessert made out of flour, powdered milk, cream, coffee, chocolate. Puto Biñan Special – a native steamed cake made out of brownie mix, eggs, cheese. Ginataang Munggo – a sweet thick gruel made of glutinous rice, toasted monggo beans, coconut milk. Guavas With Coconut Cream – boiled ripe guavas with coconut milk and sugar. Masapan De Pili – nutty candies made out of pili nuts, sugar butter and egg yolks. Nilupak – made from unripe cooked bananas ( saba variety ), young coconut meat, brown sugar. Palitaw – famous native delicacy made from ground glutinous rice, sugar and shredded coconut. Pastillas De Mani or Pili – a native candy made from condensed milk, ground nuts and corn syrup. Polvoron – a powdery dessert made out of flour, powdered milk, sugar and butter. Tahada – a native dessert made from pounded rice flakes, grated young coconut, milk and sugar. Taldis – made from mashed boiled sweet potatoes, ground pili nuts, egg, coconut milk and vanilla. Squash Maja – sweet cake made from squash, coconut milk, evaporated milk, corn starch and sugar. Maruyang Saba – fried saba bananas coated with batter with eggs and milk. Cassava Cake – tasty cassava cake for any occasion. Grahams Buko Pie – a no bake easy to make delicious buko pie! Suman sa Ibos (w/ picture) – famous suman wrap in buli leaves. Tamales a la Vegetarian – a unique no meat tamales which is famous in pampangga, cavite.

Pichi-Pichi Espesyal – a steamed cake made out of grated casava, sugar, water, coconuts. Puto Bumbong (w/ picture) – a steamed malagkit rice mixture. Guinataang Halo-Halo – saba bananas, camote, ube, langka boiled in coconut milk. Biko – a steamed malagkit rice mixture. Sapin-Sapin (w/ picture) – a native dessert consists of coconut milk,ube powder,gelatin,corn kernels. Bukayo with Pandan (w/ picture) – a sweetened grated coconut, a famous delicacy with a slight variation. Binignit – a sweet delicacy made out of gabi, ubi, tapioca, bananas boiled in coconut milk. Binalay – made of glutinous rice, panocha. Masapan de Buko – a sweet delicacy made out of buko,condensed milk,egg yolks,glazed fruit. Puto (Steamed Muffins With Anise Seed) – steamed muffins made of flour,coconut milk and cream,anise seeds. Puto Caramba – deep fried puto made from flour,shrimp,pinipig. Pastillas De Gabi ( Taro Root ) – made out of young gabi or taro root,condensed milk sugar. Sapin-Sapin Palitaw Espesyal – made from ground rice,nestle cream,macapuno,langka floating on syrup. Suman Sa Lihia – made from glutinous or malagkit rice, lihia or lye, salt and wrap in banana leaves. Suman Sa Moron – made from glutinous or malagkit rice, ordinary rice,coconut milk,peanuts. Tupig – made from glutinous or malagkit rice flour, coconuts, molasses, sesame seeds, wrap in banana leaves and baked over live charcoal. Ube Kalamay – made ube, mochico(sweet rice flour),coconut milk, latik and baked. Banana Pastillas – pastillas made from saba bananas, sugar and butter. Umaalab Na Mangga ( Flaming Mango ) – pancake with specially prepared syrup (bignay brandy , passion fruit concentraste) and garnished with sweetened mangoes and sago.

Kamote Pie (Sweet Potato Pie) – our very own kamote or sweet potato made and baked into a delicious pie. Pili Pulp Cassava Cake – a variation of cassava cake with pili pilp,pili nuts,cheese,eggs,milk. Sticky Turron Saba (w/ picture) – turn your over ripe saba bananas to a gourmet dessert, sitcky turron saba caramelised, crispy and sticky. Maruyang Saging In Rum Butter Sauce – a variety of maruyang saba (fried banana patties), mixed with special batter, fried and poured with rum butter sauce. Tinutong Na Monggo – ginataang malagkit (glutinous rice cooked in coconut milk) with toasted monggo beans. Sinocmane – glutinous rice cooked in coconut milk with camoteng ube,brown sugar,buko. Mango Pie – a no bake pie made from ripe mangoes,gelatin,eggs. Ginataan Mais (w/ picture) – glutinous rice or malagkit rice and scraped corn from a cob then cooked in coconut milk. Turones Filipino Con Yema – a vareity of turon saba, dipped in yema and drizzled with melted chocolate and sprinkled with chopped toated cashew nuts and garnished with cherries. Polvoron Ala Pinipig – polvoron or short cake made from cake flour,powdered milk,sugar and fried pinipig. Buko Pie – the all time favorite original buko pie ! Biko Kalabasa – biko or sticky rice combined with squash.

We Filipinos Love Our Native Desserts The Philippines is not only known for its beautiful scenery and friendly people, it is also known for its delicious food. Among these foods are what we call the “kakanins”, native delicacies that are served as desserts. No party or celebration is complete without these Filipino desserts (we are known for our sweet tooth, too). What’s more interesting about them is that they (or their ingredients) tend to vary by region or by place. Another interesting fact is that a lot of Filipinos who are classified as "senior citizens" know how to make these desserts as they have already become part of the Philippine traditions. Featured below are some of these “kakanins” that are always a hit to Filipinos within and outside of the Philippines. Just a caveat, I don't really know how to make any of these but I love to learn. I love it more if I'm the one eating them LOL. =) Enjoy the hub! Click thumbnail to view full-size

Puto – these are rice cakes that are made from rice flour, evaporated milk (or coconut milk) and sugar (among others). They come in various colors (see picture). They can even come in bitesizes or they can just fill up a whole plate. Puto is best served with hot chocolate or dinuguan (as a replacement for rice). It is best eaten freshly baked and right out of the steamer. Kutsinta – A brown rice cake, the kutsinta can go hand-in-hand with puto or they can be eaten all on their own (with freshly shaved coconut). They are also made from rice flour. Bibingka – Another rice cake, this time made from malagkit rice (glutinous rice), coconut milk and brown sugar. Some variations of this will include bibingkang galapong (made from rice flour, coconut milk, baking powder and margarine), bibingka cassava (made from cassava, coconut milk and cream and margarine) and pineapple cassava bibingka. Suman – Another steamed rice cake, this time, wrapped mummy-like in leaves before they are cooked. This can be served with sugar, grated coconut or “latik” – milk solids from coconut that are formed when fresh coconut milk is boiled. Palitaw – Made also from glutinous rice and sugar, these are also cooked with sesame seeds and topped with grated coconut. They’re very soft and easy to chew and are best served cold. Sapin-Sapin (“layers”)– A native colorful layered dessert, made from coconut milk, corn kernels, sugar, gelatin, whipped cream, ube (yam) powder and grated coconut. Pastillas de leche (milk candies) – this is a milk-based pastry that comes in bite-sized pieces (great for snacking while you’re traveling). It is literally made for those with a sweet-tooth because it is made from granulated white sugar and condensed milk. When cooked, it is formed into balls or logs and wrapped with cellophane paper. Maja Blanca – Otherwise known as coconut cake, this is another all-time favorite Filipino dessert. It is made from coconut milk, sugar, cornstarch and/or corn kernels.

There are lots of Filipino desserts or delicacies out there. They can be very sweet and they are always favorites for the young and old alike. A lot of them show the Spanish influence in my country (as evidenced by their Spanish names). But one thing is for sure, we, Filipinos, love our desserts. In fact, wherever you go in the Philippines, you will surely encounter these kakanins. So if and when you decide to visit my wonderful country, be sure to try out our native desserts. You’ll surely love them!

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