Joanna James
Among the most beloved is a diverse array of confections that reflect the country's unique blend of indigenous, Spanish, and Chinese influences. From the bustling streets of Manila to the serene provinces, Filipino sweets, or "kakanin," hold a special place in the hearts and palates of locals and visitors alike. These delectable treats are characterized by their intricate preparation methods, bold flavours, and often, a nostalgic connection to cultural celebrations and family gatherings.
Puto, a well-loved Filipino delicacy, encompasses small steamed rice cakes crafted from a slightly fermented glutinous rice dough known as galapong. Representing the most popular variety within the kakanin family, a collection of Filipino desserts or snacks featuring glutinous rice paste, it assumes various hues based on its ingredients. For instance, those infused with pandan leaves exhibit a green tint (putong pandan), while those incorporating ube display a vibrant purple shade (putong ube).
Flatter in form and sporting an orange hue, kutsinta may appear markedly distinct from the conventional rendition of the renowned rice cake, yet its essence remains remarkably similar. Crafted with the same fundamental ingredients, kutsinta diverges with the incorporation of lye, bestowing upon it a markedly chewier and more adhesive consistency. Brown sugar replaces the traditional white variant, and anatto seeds (achuete) are introduced for colouration. While technically a subtype of puto, designated as putong kutsinta, Filipinos commonly refer to it simply as kutsinta. This glutinous rice cake, adorned with its delightful chewiness, remains a cherished snack in the Philippines.
If you have an affinity for kutsinta, then the next Filipino dessert in line, pichi-pichi (or pitsi-pitsi), is likely to capture your taste buds as well. This cassava cake, crafted from cassava flour, sugar, and lye, shares a kinship with kutsinta in terms of texture, often exhibiting a delightful chewiness. Infused with the fragrant essence of pandan leaves, pichi-pichi is commonly adorned by being rolled in grated coconut or adorned with cheese and latik before being presented - and is likely to be offered by many food delivery services in the Philippines, although probably not as part of the Jollibee Philippines franchises.
Suman, a Filipino rice cake, is created by cooking sticky rice in coconut milk and then steaming it within banana leaves. Similar to puto, suman exhibits diverse forms across the country. The most prevalent variations are often cylindrical, resembling a cigar, and are served with a dusting of sugar or drizzled with latik – a dark coconut caramel sauce derived from coconut milk and brown sugar. It also stands as a significant and delectable Filipino dessert, traditionally savoured during breakfast or as an afternoon snack.
Distinct from its steamed counterparts on this Filipino dessert list, bibingka stands out as it is baked instead. Crafted from a batter of glutinous rice and coconut milk, it is poured into a clay pot lined with banana leaves, then cooked between two layers of pre-heated charcoal—resulting in a unique top-and-bottom cooking method. While bibingka can be made solely with batter, the most delectable versions feature slices of salted egg. Typically enjoyed during breakfast or as a snack, particularly after simbang gabi, this delightful treat is commonly adorned with toppings.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
