Rocha's Puto and Kutsinta

Probably the most common kakanin in every Filipino household, Puto and/or Kutsinta. You can buy it anywhere, in restaurants, eateries, bakeshops, and it's even being sold at your doorstep by mobile street vendors in the morning. Puto and/or Kutsinta has so many variations around the country, different textures, main ingredient, colors, sizes, types, toppings and technique in cooking. Personally, my favorite Puto of all time is Puto Calasiao of Pangasinan. As for the Kutsinta, I don't have any because most of it is pretty much the same, they only differ in color, chewiness and toppings.

Don Benito's Cassava Cake in Holiday Boxes

Just only 4 days to go before Christmas and 11 days to go before 2022, people are so busy preparing for the Holidays. Long traffic everywhere, mini gatherings or reunions left and right, Christmas shopping, and planning the menu for Noche Buena and Media Noche are all energy draining. So to lessen your cooking load this coming Holiday, you can serve Don Benito's Cassava Cake or even give it as a gift or your share to a potluck gathering.

Nathaniel's Rice Cake

If you are a regular visitor of my blog you'll know by now that I love Kakanin (bibingkang malagkit, suman, pichi-pichi, Christmas bibingka, and many more), it's a variety of Filipino native delicacy that is usually made of glutinous rice or malagkit na bigas, sugar, and coconut milk. It is usually eaten as a snack food or as a dessert.

Rosalie's Bibingka Malagkit

Bibingka Malagkit is one of the many types of Filipino Kakanin or rice cakes. We, Filipinos love kakanin because it's filling, sweet, has many different types to choose from (suman, pichi-pichi, biko, sapin-sapin, maja blanca, puto and lots more), affordable, and you can easily buy it or cook one for the family. Because we love kakanin, we can eat it as dessert, during snack time, or even at breakfast! Bibingka Malagkit is made of glutinous or sticky rice cooked in coconut milk until it becomes chewy, thick and maligat or a bit gummy, then topped with a sweet caramelized sauce made of coconut milk and brown sugar.

Rosalie's Suman Pinipig with Buko

Suman is a Filipino native delicacy that is made from glutinous rice cooked in coconut milk and wrapped in banana or palm leaves. It is one of our many kakanin types. Suman is cooked in many unique and exciting ways in every region in the Philippines.

Mini Bibingka at the Mall

I was a big fan of authentic bibingka when I was little, when Christmas Season arrives or Simbang Gabi I'm always searching for a bibingka stand near the church or in the neighborhood. The smell of burning banana leaf and coals awakens my senses, but nowadays I seldom saw a bibingka stand in our neighborhood. Good news, we can have bibingka even if it's not Christmas season and more accessible at the mall.

Pichi-Pichi Kakanin

Pichi-Pichi is a Pinoy delicacy and a kakanin treat. It can be eaten as a dessert or merienda/snack. It is made from grated cassava and coated with shaved coconut or cheese. The mom of my sister's best-friend that stays few blocks from our home created this made-to-order Pichi-Pichi. I'm not a fan of this kakanin when I was young but now I love it. And I'm used with coconut shavings but now they've change it to cheese that's why I love it more!!! This is affordable, for a 100.00php bucks you can have 40-pieces of this.