Recipe for Filipino Kakanin A Sweet Heritage of Rice-Based Delights

Kakanin are the Filipino rice-based desserts and snacks that grace every celebration, merienda, and street corner.

Bibingka (Rice Cake)
Overview: A fluffy, slightly smoky rice cake traditionally cooked in a clay oven or toaster, often topped with salted egg and grated coconut.

Ingredients (Makes 8–10 pieces)

• 1 1/2 cups glutinous rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 1/2 tsp salt
• 2 eggs
• 1/2 cup warm water (adjust as needed)
• Edible banana leaves or parchment (for lining)
• Optional toppings: sliced salted egg, grated coconut, butter

Instructions

• Mix dry: In a bowl, whisk glutinous rice flour, sugar, and salt.
• Combine wet: In another bowl, whisk coconut milk and eggs.
• Combine: Pour wet into dry, add warm water gradually until batter is smooth and pourable.
• Prepare pan: Line a round cake pan with banana leaves or parchment.
• Bake: Pour batter into pan. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until set and lightly golden.
• Top and finish: Optional: place-sliced salted egg and a dab of butter on top, return to oven for 5 minutes. Let cool, slice, and serve with grated coconut.
  

Puto (Steamed Rice Cakes)
Overview: Light, fluffy steamed cakes often served with savory dishes or as a snack. Variations include cheese, ube, or pandan.

Ingredients (Makes 12 cupcakes)

• 1 1/2 cups rice flour or all-purpose flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1 cup warm milk or water
• 1 egg
• 1 tsp vanilla (optional)
• Cheese cubes or grated cheese (optional)

Instructions

• Dry mix: In a bowl, combine flour, sugar, and baking powder.
• Wet mix: In another bowl, whisk milk (or water), egg, and vanilla.
• Combine: Pour wet into dry; whisk until smooth.
• Fill cups: Line muffin tin with small paper cups. Pour batter to 2/3 full. Top with cheese if desired.
• Steam: Steam over medium-high heat for 12–15 minutes or until a toothpick comes out clean.
• Cool: Let cool slightly before removing from cups.

Biko (Coconut Sticky Rice)
Overview: A comforting caramelized rice cake made with coconut milk and brown sugar, sometimes with latik toppings.

Ingredients

• 2 cups glutinous rice
• 2 1/2 cups coconut milk
• 1 cup brown sugar
• 1/4 tsp salt
• Latik (coconut milk curds) for topping (optional)

Instructions

• Cook rice: Rinse glutinous rice; cook with coconut milk and salt until almost tender.
• Sweeten: Stir in brown sugar until fully absorbed and the mixture is thick and creamy.
• Finish: Transfer to a greased pan; sprinkle latik on top if using. Let cool and cut into squares.
  

Suman

Suman is delicious warm or at room temperature. Serve with extra coconut milk, sugar, or latik on the side.

Suman Simple Recipe

Yields: about 12-16 pieces, depending on the size of your banana leafs wrappers

Ingredients

• 2 cups glutinous rice (malagkit), washed and soaked for 2 hours, then drained
• 1 1/2 cups coconut milk ( gata ), plus extra for brushing
• 1/3 cup sugar (adjust to taste)
• 1/4 teaspoon salt
• banana leaves or pandan leaves for wrapping (softened by blanching or warming over a flame)
• Optional: toasted grated coconut or latik for topping

Latik topping (optional)

• 1/2 cup coconut milk
• 2 tablespoons  sugar

Instructions

1. Prepare leaves

• Wipe banana leaves clean. If they are stiff, pass them briefly over a low flame or hot pan to make them pliable.
• Cut into rectangular pieces (about 8x6 inches). Rinse and pat dry.

2. Cook the rice mixture

• In a mixing bowl, combine the soaked glutinous rice, coconut milk, sugar, and salt. Mix until the rice is evenly coated and the mixture looks creamy.
• Let it sit for 15–20 minutes to let the rice absorb some of the coconut milk.

3. Assemble wraps

• Place a leaf rectangle with the glossy side down. Scoop about 2–3 heaping tablespoons of the rice mixture near one end of the leaf.
• Fold the sides over the filling, then roll tightly from the filled end toward the opposite edge to form a cylinder.
• Seal the edge by tucking or pinching. If needed, you can tie with a thin strip of leaf or kitchen twine.

4. Steam

• Arrange the wrapped suman seam-side down in a steamer basket or rack. Don’t crowd them; leave a little space for steam to circulate.
• Steam over medium heat for 25–30 minutes. The suman should be translucent and the rice cooked through.
• Remove from steamer and let cool slightly. Brush with a little coconut milk for extra gloss if desired.

Kakanin is more than dessert; it’s a flavorful narrative of Filipino heritage, family, and hospitality.