Filipino Cuisine & Delicacies

Native Delicacies Kakanin Recipes

Below are list of filipino kakanin delicacies which you can use whatever purpose you have in mind. You can start a small business, sell the product, give to your friends or for any occassions! 

Baye-Baye

Baye-Baye - A Western Visayas Region VI dessert delicacy made from toasted pinipig, coconut water and grated young coconut.

Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 1/2 cups butong (young coconut),grated

How to make baye-baye:

·         Grind toasted pinipig. In a bowl, mix ground pinipig, coconut water and sugar. Blend well and add grated butong.

·         Divide into serving portions. Wrap each serving in banana leaves or wax paper. Chill before serving.

Binagol

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.

Ingredients:
3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2" diameter and 2" high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying

How to make binagol:

·         Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring. Lower heat and continue cooking for 10 minutes.

·         Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.

·         Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.

·         Steam half an hour 12 servings.

Bocarillo

Bocarillo - an eastern visayas sweet made from sweetened grated coconut with eggs and milk.

Ingredients:
1-1/2 cups sugar
2 cups grated coconut
1/2 cup evaporated milk (undiluted)
2 eggs, slightly beaten
1 tablespoon calamansi juice

How to make bocarillo:

·         Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning. Add milk little by little, mixing thoroughly.

·         Add slightly beaten eggs, continue mixing over moderate heat. Flavor with kalamansi juice.

·         Remove from fire and drop by teaspoonfuls on wilted banana leaf or wax paper. Yield 50 pieces.

Budbud Pilipit

Budbud Pilipit - a glutinous rice delicacy cooked with coconut milk. Similar to suman, wrapped in banana leaves and steamed.

Ingredients:
3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Banana leaves

How to cook Budbud Pilipit:

·         Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly.

·         When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes.

·         Wrap 2 tablespoons of cooked malagkit in wilted banana leaves. Tie in pairs, and steam 30 minutes in a big pot. Serve with hot chocolate or ripe mangoes.

Ginataang Pinipig

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.

Ingredients:
2 cups coconut cream
3/4 cup sugar
1 cup fresh green pinipig (pounded rice)
1/2 cup gabi (taro root) cubes
2 pieces medium sized kamote(sweet potatoes), cut into cubes and boiled till tender
3 pieces saba, cut into cubes
1/4 cup langka strips

How to cook ginataang pinipig:

·         Combine coconut cream and sugar in a pot. Let boil, then add the fresh pinipig, the gabi, kamote, saba and langka strips. Let boil until the green pinipig is cooked.

Kalingking

Kalingking - this native delicacy is from Bicol region V

Ingredients:
7 to 10 pcs yellow kamote peeled
1/2 cup brown sugar
3 cups rice flour
1 cup water
1-1/2 cups coconut oil for deep frying

How to cook kalingking:

·         Cut the kamote into strips. Add the sugar and flour to the water and stir until well blended.

·         Combine kamote strips with the flour mixture and mix well with a spoon until well coated.

·         Heat coconut oil in a frying pan. Spoon about 3 tablespoons of kamote and flour mixture into a saucer.

·         Pat to flatten, then from saucer slip into hot cooking oil. Fry until golden brown. Makes six servings.

Maja De Ube

Maja De Ube - an exciting way to make maja. This version is made with a combination of mashed ube or purple yam.

Ingredients:
3 cups fresh coconut cream, with no water added
1 cup fresh milk
1 cup evaporated milk 
1 cup water 
5 pcs pandan(fragrant screw pine) leaves 
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch

How to cook ginataang pinipig:

·         In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps. Cook in medium heat.

·         Turn to low when maja starts to boil. Stir continuously to prevent mixture from scorching. When mixture starts to glisten, maja is fully cooked.

·         Immediately transfer into baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Maja Blanca

Maja Blanca - a real version of maja blanca with additon of milk to make it more tastier and creamier.

Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1-1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )

How to cook maja:

·         In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.

·         Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions

Minatamis na Saging na Saba

Minatamis na Saging na Saba - procedure on how to make a sweetened bananas ( saba ) boiled with lemongrass and ginger with ice cream.

Ingredients:
4 tbsps. ginger
1/2 stalk lemongrass
2 cups water
1 cup sugar
5 pieces saba bananas
Ice cream ( optional )

How to make Minatamis na Saging na Saba

·         Steep ginger and lemongrass in 2 cups water. Boil and strain.

·         Add sugar and banana to liquid and let boil until sugar melts.

Putong Bigas

Putong Bigas (Putong Puti) - steamed puto made from ordinary rice.

Ingredients:
2 cups rice
1-1/2 cups water
1-1/2 cups white sugar
1/2 tsp salt
3 tbsp. baking powder

How to make Putong Bigas

·         Soak rice in water and grind to consistency of thick batter. Add sugar, salt and baking powder. Mix thoroughly. Pour into molds 2/3 full.

Bibingkang Galapong

Bibingkang Galapong - a rice cake made out of rice flour,coconut milk, eggs.

Ingredients:
4        eggs, well beaten
2        cups coconut milk 
1        cup sugar 
1/4    cup melted margarine 
2        cups rice flour
2        tablespoons baking powder 
1/2    teaspoon salt
1/4    cup coco cream, 
1/4 cup sugar for topping



How to make Bibingkang Galapong

·         Add sugar to beaten eggs.

·         Combine salt and flour; add to egg mixture.

·         Add melted margarine, coconut milk, and baking powder.

·         Pour into banana leaf-lined mold.

·         Bake in 375 degrees Fahrenheit oven.

·         When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

·         Yield: 3 large bibingkas.

Bibingkang Malagkit

Bibingkang Malagkit - a rice cake made out of glutinous rice,coconut milk, brown sugar etc.

Ingredients:
2        cups malagkit (glutinous rice)
2-1/4  cups coconut milk 
1/2    teaspoon salt
1        cup brown sugar 
1/4    teaspoon anise
3/4    cup coco cream 
1/2    cup sugar

How to make Bibingkang Malagkit

·         Boil coconut milk and malagkit with salt.

·         Boil until quite dry.

·         Lower heat and add brown sugar.

·         Place in banana leaf-lined baking pan.

·         Pour on top the coco cream and sugar.

·         Bake until a golden crust is formed.

Tibok-Tibok

Tibok-Tibok - a native pudding recipe made from carabao's milk instead of the usual coconut milk.

Ingredients:
24 cups fresh carabao's milk
1 cup corn starch
2 cups white sugar
4-5 pcs dayap rind

How to cook tibok-tibok:

·         Boil carabao's milk for one hour. Add sugar and lemon rind. Add diluted cornstarch.

·         Cook until desired consistency is attained. Then pour into molds and let cool and chill if desired.

Cebuano Corn Pudding

Cebuano Corn Pudding - a native delicacy pudding made by cebuanos made from young corn kernels, buko meat and milk.

Ingredients:
2 cups scraped young corn (from fresh young corn on the cob)
3/4 cup scraped young buko
1 can condensed milk
2 egg yolks
2 tbsp. melted butter
1/4 cup cornstarch

How to cook Cebuano Corn Pudding:

·         Mix all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle.

·         Drop a heaping tablespoon of young corn mixture into middle of corn husk. You may roll husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

·         Cut corn cobs and arrange at bottom of saucepan to create a bed for pintos. Add water to saucepan.

·         Take care that water does not reach corn mixture or this will dilute pintos and ruin pudding. Steam for 20 minutes. The taste of corn cob adds flavor to pintos.

Pineapple Cassava Bibingka

Pineapple Cassava Bibingka - a unique cassava bibingka for you to try. Makes a good addition if you are selling kakanin.

Ingredients:
3 cups grated cassava
2 pcs eggs
1-1/2 cups white sugar
salt
3/4 tbsp butter or margarine
1-1/2 cups thick coconut milk
1 (439g) can Del Monte Fresh
Cut Crushed Pineapple, well drained
1/3 cup pure coconut milk

How to make cassava bibingka with pineapple:

·         Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.

·         Stir in coconut milk, grated cassava and Del Monte Fresh Cut Crushed Pineapple. Pour into greased square pan (8"x8").

·         Bake in 350 deg F preheated oven until light brown. Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Makes 12 servings.