Filipino Delicacies: A must-try kakanin for your cravings

Nothing beats the nostalgic flavors of Filipino rice delicacies. The classic merienda that we always pair with hot drinks during the afternoon will always be a trademark in the Philippines. Whether your grandmother made it for you or you bought it from maglalako ( hawker). These kakanin delicacies we missed will always give comfort to us. You’ve probably noticed in your newsfeeds the different homemade treats being sold online. Like a cinnamon roll, or even banana bread that is also good as afternoon snacks.

However, if you’re tired of eating the same snacks. Perhaps, it’s time for you to recall rice delicacies or kakanin to ease your cravings. Ika nga nila mas masarap ang sariling atin!. To help you with your cravings, here is a list of kakanin you might consider trying.

A must-try kakanin for your cravings

Kutsinta

The classic merienda cravings that I will always love to eat! A Filipino steamed rice cake that is absolutely soft and chewy in the first bite. Made of flour, tapioca flour, and brown sugar perfect for snack or dessert. Of course, the grated coconut at the top will always be the perfect partner of Kutsinta.

Sapin-Sapin

You know it’s Sapin-Sapin if it’s layered in colorful glutinous rice. Made of rice flour, coconut milk, sugar, water, and food flavoring. Additionally, this merienda must-have is usually sprinkled with latik or toasted coconut flakes on top. For instance, if you’re wondering about the colors of Sapin-Sapin, here’s a trivia for it. The purple layer corresponds to ube halaya, yellow, or orange for langka (jackfruit) and the white layer for plain flavor.

Nilupak

A Filipino delicacy made from boiled cassava, butter or margarine, condensed milk, or sugar. This underrated merienda has also been called for different names. Such as nilusak, linusak, niyubak, linupak, or lubi-lubi. Hence, it usually smashed or pounded starchy foods, then, mixed with coconut milk and sugar. Perfect for afternoon snacks.

Puto

It will never be completed if there’s no Puto on the table. A type of steamed rice cake made from slightly fermented rice dough or galapong. And, it usually has different colors with a slice of cheese at the top. Clearly, perfect as a side dish for dinuguan and pancit.

Suman

A rice cake wrapped in steamed banana leaves. Usually made from glutinous rice, coconut milk, sugar, and a pinch of salt. In other regions in the Philippines, there’s a lot of variations of Suman. But, it is typically perfect with latik (a sugary syrup).

Pichi-Pichi

Another cassava and coconut mixed! If you want another soft and chewy food pichi-pichi is good for you. Wondering how it is made? The mixture needs to be placed in a mold steamed until a sticky-gelatinous texture formed. Then, it serves with a coating of grated coconut for additional flavor.

Palitaw

Remember a small circle like white food? Yes, that’s palitaw!. Usually made in a small, flat-boiled rice cake that has been washed and soaked. Hence, before serving palitaw it is usually dipped in grated coconut with a mix of brown sugar. Surely, the nostalgic feels of afternoon snacks will levitate you.

Which one do you like the most?