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:
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:
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:
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:
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:
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:
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:
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
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
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.
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
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
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:
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:
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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:
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.
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