source:nativedelicaciesinmindanao.blogspot.com
KAKANIN
Uniquely Filipino, these are sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made with coconut or coconut milk.
Uniquely Filipino, these are sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made with coconut or coconut milk.
source:nativedelicaciesinmindanao.blogspot.com
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 bite-sizes 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.
– 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 bite-sizes 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.
source:nativedelicaciesinmindanao.blogspot.com
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.
– 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.
source:nativedelicaciesinmindanao.blogspot.com
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.
– 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.
source:nativedelicaciesinmindanao.blogspot.com
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.
– 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.