Kakanin Flashcards
What is the meaning of the word ‘kakanin’?
The name kakanin is derived from two Tagalog words: ‘kain’ (to eat) and ‘kanin’ (rice).
What are the main ingredients of kakanin?
Kakanin is made of glutinous rice and coconut milk. Some recipes use galapong, made by soaking rice flour overnight, then grinding and straining it using a cheesecloth. Other types of kakanin use simple malagkit or sticky rice grains that are either ground up or left whole.
How is kakanin traditionally prepared?
Kakanin is sweetened with sugar, wrapped in banana leaves and traditionally steamed in a special clay stove called a bibingkahan.
What was the initial purpose of creating kakanin?
Sticky cakes were initially created to serve as offerings to pre-colonial gods and/or as gifts to honored guests and visitors.
Do all kinds of kakanin have unique and quirky names?
Yes, almost all kinds of kakanin have their own unique and quirky name.
What is ‘Bico’ and when is it usually served?
Bico is a type of kakanin that is a mainstay at town fiestas, weddings, and funerals. It is what usually comes to mind when you hear the word ‘kakanin.’
What are the main ingredients of Bico and what gives it its distinctive flavor?
Bico is made with malagkit rice and coconut milk, with a dark brown topping. It takes its name from the coffee-colored, sweet coconut curd that gives it its distinctive flavor.
What is another name for Bico?
Bico is also sometimes referred to as kalamay.
What is ‘Puto’ and how is it traditionally prepared?
Puto is arguably the most popular kakanin. This steamed rice cake is traditionally white in color, although it can also be tinged green or purple to indicate that it’s been flavored with pandan or ube, respectively.
What are some of the toppings for Puto and what does the word ‘Puto’ mean?
Choice toppings for puto range from a single strip of cheese to a slice of salted egg. The word puto is derived from the Malay word puttu, which literally means ‘portioned.’
What are some of the regional variants of Puto and how do they get their names?
Puto bumbong is named after the chimney-like contraption used to cook it, puto seco translates to ‘dry puto’ in Spanish (a nod to this variant’s biscuit-like texture), and bite-sized cakes stuffed with a sweet meat filling are called puto pao as a tribute to the Chinese meat bun that inspired their creation.
What is ‘Sapin Sapin’ and what are its main ingredients?
Sapin Sapin is a festive and colorful dish made with galapong, coconut milk, sugar, condensed milk, and an occasional ube/langka/cheese flavoring. It is sometimes referred to as a sweetened and coconut-infused blancmange by foreigners who encounter it for the first time.
What does the word ‘Sapin Sapin’ mean and how is it prepared?
Sapin-sapin is an old Tagalog word for ‘layers,’ which evokes this sticky dessert’s appearance and taste. When making sapin-sapin, each layer of the glutinous rice batter is allowed to steam and set before the next layer is poured in to keep the vibrant colors and flavors separate and intact.
What is ‘Ginataang Bilo Bilo’ and what are its main ingredients?
Ginataang bilo-bilo is essentially a mixture of diced root vegetables (such as kamote or ube), bananas, and chewy rice balls. They’re all then cooked together in a soupy gruel thickened with coconut milk (and the starch from the sliced tubers). Sliced langka or jackfruit is sometimes added to give the dish a tart kick.
What does the word ‘Ginataang Bilo Bilo’ mean and what is its significance?
Translated literally, ginataang bilo-bilo means ‘rice balls cooked in sweetened coconut milk.’ Ginataan is derived from gata, the Tagalog word for ‘coconut milk.’ Bilo-bilo comes from the sound the sticky rice balls make as they boil away on a stove. The syllables are just repeated because this supposedly increases the prosperity the bilo-bilo will bring. The Chinese introduced the idea of round as equal to wealth. Doubling it increases its power of wealth.
