Ube Biko is a delicious Filipino kakanin that seems to be a crossover between the traditional Filipino biko and ube halaya. I felt like I wanted to eat ube halaya and biko at the same time, but since I was too lazy to make 2 dishes separately – I decided to do a crossover dish, […]
Search Results for: Kakanin
Asian Chicken Soup is similar to chicken sotanghon soup, but this recipe has some features that makes it unique. This can be served as a soup appetizer, a main dish (there are times when I eat noodle soup with rice), and meryenda (snack). Soups, rice porridge, and rice cakes (kakanin) are common Filipino meryenda food. […]
Cassava suman is a native Filipino rice cake (kakanin) that is comprised of grated cassava, brown sugar, and coconut cream. The mixture is wrapped and sealed individually using banana leaves. This recipe is straightforward. Anyone can easily prepare the mixture. The issue might be on where to get the banana leaves, specifically the people outside […]
Suman sa ibos is a simple kakanin recipe. This is pretty much the same as suman sa lihiya except that the later uses lye water and is wrapped in banana leaves. This recipe requires glutinous rice and coconut milk and the wrap is made from buri or palm leaves. The word “Ibos” pertains to the […]
Dessert is the last course of the meal; some people consider this as the best part. Well, who wouldn’t? I think that it is — especially if we are talking about Filipino Desserts. Every time I think of sweets, Leche Flan always appears in my mind. Obviously, it is my favorite. I also grew up […]
We Filipinos are known for our positive values, hospitality, being hard-working, and our ability to face whatever challenges that life brings – with a smile in our face. On top of that, we are also known to have a great passion for food – to the point of considering eating as a hobby.
Of course, the last statement does not apply to all; although it covers the majority.
Let’s talk about food, our favorite Filipino Foods.
What are your comfort foods? What are the foods that you find irresistible?
By the way, we are also known for being shy and quiet. I think that I should start the conversation by posting my food list first as an ice breaker, then you’ll follow by sending-in your comments.
How does that sound? Alright, here it goes…
One of the all-time favorite “pasalubong” is the Buko pie. This sweet and rich pie is made from young coconut meat which is locally known as “Buko” meat. “Pasalubong”, on the other hand, is a gift for a family member or friend bough by a traveler returning from a trip.
Buko pies are mostly sold in the southern parts of Luzon. The places that are known to make great tasting Buko pies are Laguna, Batangas, and Tagaytay (a city in the province of Cavite). Within these places lie series of pasalubong stores that sell this famous pie and a lot more sweet delicacies such as espasol, yema, ube halaya, puto, kutsinta, and many others. Whenever I’m in one of those areas, I usually purchase from a store called Collette’s. Well, that is just my personal preference. In your opinion, which stores sell the best buko pie?
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Ginataang Mais is a Filipino dessert and snack made from whole kernel corn and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Goto, Arroz Caldo, or perhaps the Champorado.
I like this dessert (particularly this dessert recipe) because of the simple ingredients involved. I also believe that good dishes need not to be complicated and time consuming and this is one of the proofs.
Latik is a residue of coconut milk. This achieved when coconut milk is cooked in medium heat over a period of time. Latik is commonly used as toppings in rice cakes such as kalamay, sapin-sapin, biko, and maja blanca,
I received an email last night requesting for the procedure in making latik. Since I still have a cup of extra coconut milk from the Bibingka that we featured recently, I opted to make latik out of it.
Just so you know, your requests are queued and I grant each of them depending on the availability of ingredients and my budget as well. Since I already have the extra coconut milk on hand with no plans of using it within the next 2 days, I thought that I better make something out of it rather than to leave it in the fridge until it goes moldy.
Here is another version of the Maja Blanca shared to us by Claire Pfendle of Rochester, New York. Her blog, clairebakescakes, features different interesting cake recipes. Thanks for sharing Claire!
Let’s consolidate our skills and passion.If you have recipes to share, don’t think twice. Check out our Share Your Recipes page.
Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) – however, the practice of using packaged rice flour became common because it […]