Kakanin is the blanket term for Filipino recipes that uses different types of starch. The main one is rice. It can be whole grains of rice or rice flour. Kanin means rice in tagalong. Which is where the name originates from. However it is a bit of a misnomer as Kakanin can also include the usage of cassava, taro and cornstarch.
Here are 9 recipes of Kakanin recipes that I have modified a little (or a lot) that you should make for your family.
Black Sesame Kalamay
Black sesame really shines in this super soft and chewy Kalamay.
Puto Binan
Probably the most popular Puto recipe on here. It's different because of the drizzle of condensed milk.
Kuchinta
This recipe is flavored with Matcha, however we still stick with using Lye water to get that key chewiness it is known for.
Suman
This suman is made with a combination of cassava and oatmeal. It makes for a very high fiber merienda.
Biko
This particular recipe is an ode to our wedding cake. Orange and chocolate is one of my most favorite flavor combinations.
Sapin Sapin
My most favorite kakanin, but this time the ube is replaced with Matcha. Still good!
Espasol
This version has a lower sugar content and dusted with the Japanese roasted soy powder called Kink.
Tibok Tibok
Named after the beating heart. While cooking the pudding starts to thump thump like someone in love. This one embraces that by using chocolate and strawberry layers.
Palitaw
This version is marries together Filipino and Japanese flavors. The rice dumplings stay nice and simple while the glaze made with soy sauce gives it a nice sweet and salty kick.
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