Tag Archives: kakanin

Aling Emma

Leave a comment Posted by on October 8, 2015
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Aling Emma in her daster

For years I would buy espasol, bibingka, and most frequently the Pinatuyuan sa Gata freshwater shrimps viand from Aling Emma. Her shack of a shop is in Pagsanjan, Laguna along the main highway in the poblacion. One day the shop was gone from the old location. Then, months later I was able to locate her to this new one, still in the poblacion and not that far from the original one. It’s still a shack, which I like. I’m just truly glad that there’s still Aling Emma and her tiny food shop, my favored stop in Laguna.

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Espasol, suman, tikoy, vinegar in soft drinks plastic bottle containers, fish crackers, shing-a-ling, chicharon, etc.

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Assortment of rice cakes and the pinatuyuang hipon sa gata (inside those stypor containers at the upper left side)

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Pickled vegetables

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The gateway to Aling Emma’s shop

Food, Humans, Laguna , , , , , , , ,

Ondeh-Ondeh

Leave a comment Posted by on November 23, 2014
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Ondeh-ondeh c/o Mr Ibrahim's hospitality at his traditional house in Kampung Morten

Ondeh-ondeh is one of the many variations of kuih (confection) in Malaysia. Made from glutinous rice flour, mashed sweet potato and tapioca flour, then filled with palm sugar, and covered in desiccated coconut. It’s their pichi-pichi in looks and taste, minus the sweet burst of palm sugar at the core which I’m so fond about the ondeh-ondeh. See, even the name repetition of Filipino kakanin pichi-pichi is another similarity to the kuih.

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Fallen fruits of Melaka tree

Pertaining to the kuih’s green color and round shape, there’s a reason for that, which made it distinctly Melakan.

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I'm pretending to be Parameswara looking up at this Melaka tree

Notably, ondeh-ondeh’s other name is Buah Melaka (translated as Melaka Fruit). So the kuih got its name and appearance from Melaka fruit like how the Melaka State got its name from Melaka tree.

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My host says Melaka fruit is not edible

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Ondeh-ondeh's ad somewhere at Jonker street

Food, Malaysia, Plant , , , , , , , , ,

The Making of Puto Maya

Leave a comment Posted by on August 14, 2014

I chanced upon this guy steaming glutinous rice and about to make puto maya in Carbon Market. Here’s a photo narration in the right sequence of this guy’s method in making puto maya.

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Steam the glutinous rice (bugas pilit) al dente in the caldero

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In a sando plastic bag covered hand, use plastic plate to transfer the steamed pilit into a tub

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Prepare a mixture of coconut milk (gata) and sugar with salt

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Pour the gata onto the cooked pilit

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Mix well the gata with the cooked pilit using the versatile plastic plate

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Put the well mixed pilit back in the caldero

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After putting everything back, steam again until fully cooked. From what I gather from the guy’s conversation with another person, this puto maya was ordered for a wake

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A jolly puto maya vendor in Carbon Market. Another type of glutinous rice for this one known locally as tapol. My favorite

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Got some puto maya from the jolly vendor

Cebu, Food , , , , , ,

Unidentified Kakanin in Japan

1 Comment Posted by on May 22, 2014
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Not far from mochi taste at all

Looks like Philippine kakanin (rice cake) with its sticky rice and unidentified leaf packaging. However, it has bean paste filling which is very common in traditional confections of Japan.

Food, Japan, Packaging , , , , ,

Tricolor Rice Eats

Leave a comment Posted by on January 21, 2014

Rub-a-dub-dub, three sticky rice thing in a tub.
And what do you think they were?

This lady vendor in Prambanan Temple Compound has three appealing variations of sticky rice snack where the texture and taste are similar to a couple of glutinous rice based kakanin in the Philippines.
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The purple one taste like puto maya while the pink one looks like an odd-shaped mochi with no filling (I was too full of the purple and green stuff to try this one, and its color isn’t natural that’s why).
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The green thing that’s more visible in the photo below taste like suman sa lihiya but presented in tiny square bite size.

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Sticks as utensil and banana leaf as plate

Whichever color you’d choose, they’ll be served with that latik at the center of the tub (sugar-coconut syrup), and garnished with grated coconut meat.

Food, Indonesia , , , , , , , , , ,

Yaya’s Alupi

Leave a comment Posted by on November 10, 2013

How yaya cooked alupi (kamoteng kahoy suman).

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Grate the cassava

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Using a cloth squeeze the grated cassava dry then add brown sugar

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Mix well the grated cassava and brown sugar

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Next prime the banana leaf by putting each over live charcoal

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Wrap the mixture in banana leaf

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Boil in caldero

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Presenting yaya's alupi

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Food, Local Stuff , , , , , ,

Bombon’s Binamban

Leave a comment Posted by on November 9, 2013

Binamban is the rice-based delicacy of Bombon town. The first time I had this, a bundle was given to me when I won first place in a 14 km foot race during Binamban Festival where I also saw several binamban vendors that time near the church area. Recently I find myself in Naga so I made a side trip to Bombon just for this unforgettable kakanin. I didn’t see any vendors near the church and it was a Sunday. I went in the palengke area beside the church and bought the last five pieces I could find at 5 pesos each.

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Of all the kakanins I've tried, this is a favorite of mine

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Glutinous rice flour, brown sugar and shredded coconut are the ingredients of this rice delicacy. Coconut fronds for the packaging.

Camarines Sur, Food , , , , , ,

Alupi na Mais

Leave a comment Posted by on October 31, 2013
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A suman type kakanin but made from corn and wrapped in corn husk to distinguish from the common alupi which is the kamoteng kahoy (cassava) suman wrapped in banana leaf

Food, Negros Occidental, Packaging , , , , ,

Green Pinipig

Leave a comment Posted by on October 28, 2013

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Cavite, Food , , , , , ,

Ibos, Bot-ong, Suman

Leave a comment Posted by on October 21, 2013

Glutinous rice being the main ingredient of these kakanin trio of Bacolod: ibos, bot-ong, suman.

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Ibos in coconut leaf packaging

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Bot-ong in banana leaf packaging

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Bot-ong and ibos without the leaf packaging

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What one should expect when we say suman in Bacolod (known as biko in Cebu and Manila)

Food, Negros Occidental, Packaging , , , , ,

Calasiao Puto

Leave a comment Posted by on August 25, 2013
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Tiny steamed rice cakes where a kilo of it in Lingayen public market is cheaper than in the stalls in Calasiao town

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Calasiao puto is the only kakanin I know that is sold by weight

Food, Local Stuff, Pangasinan , , , ,

Coconut Leaf Packaging

Leave a comment Posted by on August 18, 2013
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Sticky rice inside (suman)

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A bundle of 6

Food, Packaging , , ,

Tinubong

Leave a comment Posted by on August 11, 2013

Bamboo packaged delicacy of Ilocos.

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Food, Ilocos Sur, Packaging , , ,

Bamboo Cake

Leave a comment Posted by on August 3, 2013

Also known as binungey.
Inside this bamboo packaging with banana leaf cover is a sticky rice cake that tastes like puto maya.

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Binungey vendor

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Food, Local Stuff, Packaging, Pangasinan , , ,

Rice Cake Cupcake

Leave a comment Posted by on July 24, 2013

Also known as bibingka.
There are quite a number of variations of bibingka all over the country and this is just one of those.

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Banana leaf as cupcake liner instead of the usual paper in normal cupcakes

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Mini bibingka in Jaro

Bukidnon, Food, Iloilo , , , , , ,

Binut-ong

Leave a comment Posted by on July 14, 2013
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Sticky rice with coconut cream inside in banana leaf packaging

Food, Masbate, Packaging , , ,

Made from Rice

1 Comment Posted by on June 14, 2012

Bibingka is made from rice flour while suman sa lihiya is made from glutinous rice. Both use banana leaves as packaging.

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bibingka (left), suman sa lihiya (right)

Food, Laguna , , , , , ,

Sagmani and Binakol

Leave a comment Posted by on April 19, 2012

Native delicacies like the sagmani and binakol in the picture below, and all other types of kakanin and suman, are not only delicious and filling, but they are earth-friendly too with their plant-based packaging.

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binakol (top), sagmani (bottom)

Food, Leyte , , , , ,