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"Kakanin-Native Rice Cakes" Manila Local Custom Tip by machomikemd

Manila Local Customs: 104 reviews and 222 photos

by machomikemd
  • - Manila
  • - Manila
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Assorted Kakanin or native cakes.

In the Philippines, glutinous rice is known as malagkit (literally "sticky" in Tagalog), glutinous rice flour is known as galapong. The rice grains are treated with a solution of lye and then dried, then the grains are poured into a banana leaf cone or cocount leaf wrapper and steamed. It may be mixed with sugar, coconut milk, or other grains such as millet. Glutinous rice cooked in coconut leaf or banana leaves wrappers are steamed to produce "suman," of which there are many varieties depending on the region. Some of the common toppings are "bukayo", grated mature coconut cooked in sugar, coconut jam, and freshly grated coconut. Some regions eat suman as a snack with ripe mangoes or bananas.

A general term for sweet rice cake, "bibingka" mainly consists of glutinous rice cooked with coconut milk. Another traditional Filipino snack very similar to Japanese mochi is called "palitao."
Puto alone boggles the mind with its variety. It comes in all shapes—small round, big round, huge round, square, oval, tube, etc. Some puto are called by the place where they are made, among them Marilao, Biñan and Manapla. Suman is another general name for a kind of kakanin, more elongated in shape and wrapped in an assortment of leaves. All over the country, suman sa ibos is known by that name. It is made of steamed glutinous rice, wrapped in strips of nipa leaves that turn yellowish in color when cooked. Sapin sapin, bibingka, kalamay, biko, espasol, Bud Bud, Latik, Maja Blanca and a lot more!

Filipinos have a Sweet Tooth that is why there is a dizzying variety of sweet ricke cakes. you can but them anywhere in Manila specially at the food courts of department stores and supermarket. Price starts from

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  • Written Aug 16, 2007
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