Joanna Marie O. Santos
March 18, 2022

Kakanin are Filipino delicacies that are a part of our culture and heritage passed on from generation to generation. The Philippines is an archipelago of 7107 islands and over 70 ethnic groups, each with their own distinct customs and traditions. This has led to the diversification of kakanin recipes in different regions in the country.

Read on for our list of native Pinoy food you wouldn't want to miss!.

  1. Sapin-sapin Image source: steemit.com  

Sapin-sapin features the best and most popular Filipino delicacies in the Philippines.

Sapin-sapin is a layered kakanin made ‌of glutinous rice, coconut milk and sugar, topped with latik (caramelised coconut curd). The layers of the kakanin are made from different types of flour - one layer is made from malagkit (sticky) rice flour, and another layer uses cassava flour, with the other layers flavoured with ube (purple yam), langka (jackfruit), pandan leaf, macapuno (coconut sport), and sometimes sesame seeds.

Sapin sapin is originally from Laguna province, Philippines. It was named after the word “sapin” which means layer. The kakanin looks like a slice of rainbow cake because of its colourful layers and it tastes sweet.

  2. Puto Image source: recipesbylucelle.wordpress.com  

Puto is a famous Filipino food which resembles cupcakes in appearance that resembles a fluffier, moist sponge cake. It's usually served on special occasions and can be elevated by adding grated coconut and margarine to the mixture.

Puto is a known, sweet delicacy in Philippine cuisine that is made of ground soaked rice with combined milk, eggs, salt and topped with cheese or butter. This snack is served in almost all Filipino festivals, occasions, parties, and can also be found on roadside stalls.

  3. Turon Image source: today.com  

Turon is a deep-fried snack, usually filled with bananas and jackfruit. It is best served with ice cream and drizzled with chocolate syrup.

Turon is the most popular street food in the Philippines cuisine and it's easy to see why. Plantains are readily available in the country, so it's not surprising that Filipinos would come up with a way to make them into a delicious snack. This dish is also an excellent example of how Filipinos can use ingredients in different ways — you can use ripe saba bananas when making turon, but if you want something different, you can also use jackfruit, which adds a unique twist to the classic recipe.

Turon is a quick and easy snack to make at home, but you don't have to limit yourself to just eating it as a dessert. It's also great as an appetiser or even as a light meal.

  4. Bibingka Image source: rivertenkitchen.com  

This Filipino snack’s name comes from the Bicolano words bi (a kind of rice cake) and bingkang (a kind of coconut).

Bibingka is often sold in the streets by vendors who make it themselves. This delicacy gets its symphony of sweet and savory with its base of rice cake batter, topped with a slice of salted egg and cheese. This is nestled on a banana leaf for an additional layer of aroma and nutty flavor while it bakes in makeshift ovens made of clay pots and metal sheets.

  5. Biko Image source: delishably.com  

Biko is a native pinoy food made of glutinous rice cooked in coconut milk and often topped with latik (caramelised coconut curd).

Latik, the delicious topping, is made from coconut milk that has been slowly simmered until the oil separates. It is then strained and cooled until it becomes a solid mass that looks like curdled milk. This topping is usually added to the biko for extra flavour and texture. The greatest biko in the Philippines cuisine comes from Laguna province

  6. Kutsinta Image source: otkcaterin.com  

Kutsinta, like other Filipino delicacies, is commonly sold in the streets. Kutsinta is popularly sold by ambulant vendors and in food stalls in markets and near schools. It is one of the main products cooked by taho vendors along with sago't gulaman and taho.

The sticky texture of kutsinta is because of a small amount of lye water added to the mixture while stirring. This gives the kutsinta its unique dark brown colour. It can be sweetened with white or brown sugar, or flavoured with ube, pandan, or mung bean. Kutsinta is commonly eaten as a snack or as part of a dessert, such as halo-halo. It is also served during special occasions such as birthdays and fiestas.

With food, Filipinos are something else! There are many different types of rice cakes and decadent desserts from different regions in the Philippines, giving more opportunities to appreciate Filipino culture through food.

  Sources: angsarap.net, thedailyroar.com, wise-geek.com, lizsfilipinodesserts.com, juankakanin.wordpress.com