Tag Archives: kakanin

Aling Emma

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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

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Ondeh-Ondeh

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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

The Making of Puto Maya

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

Unidentified Kakanin in Japan

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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.

Tricolor Rice Eats

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.

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