KAKANIN FILIPINO FOOD DELICACIES
The name kakanin is derived from two Tagalog words: “kain” (to eat) and “kanin” (rice). It's an umbrella term for sweets made of glutinous rice and coconut milk, two ingredients that tropical countries like ours have in abundance. These ingredients are usually employed in one of two forms. What's a Filipino table without rice cakes? Those bite-sized, stick-to-your-teeth, colorful snacks otherwise called kakanin. Filipino native delicacies, known as kakanin, are popular snack foods that are usually served as merienda. Filipinos love of kakanin can be traced way back pre-colonial times when our ancestors used suman as offering to gods and visitors
Puto kutsinta or kutsinta is a type of steamed rice cake found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract. Kutsinta is a sticky rice cake, brownish red or orange in color with a jelly like, chewy consistency. It is a type of Kakanin. Palitaw (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines. They are made from washed, soaked, and ground malagkit (sticky rice). Palitaw [pah-lee-tou] is a sweet rice dumpling that does precisely that — it rises to the surface once it is cooked. Palitaw is made from galapong [gah-lah-pong], which is the dough made from sticky rice that is soaked in water overnight and then milled in a traditional, heavy stone grinder called gilingan.