Cassava Cakes

Cassava cakes are usually made in Asian kitchens whose traditions are more of the rice cake varieties. In the Philippines, where it is ordinary, cassava cake is a moist, tender cake with a light translucent color swirled with hints of caramel (from the sugar, coconut milk and butter). Its texture is a bit sticky but firm due to the cooked cassava, sometimes accentuated by thick strands of fresh coconut.

The cassava cake does not have flour or baking powder on its ingredients list. Instead, it is the cassava itself that acts as the binder, flour, and main ingredient. According to the Encyclopaedia Britannica, "cassava (Manihot esculenta), also called manioc, mandioc or yuca,  is a tuberous edible plant of the spurge family (Euphorbiaceae) from the American tropics. It is cultivated throughout the tropical world for its tuberous roots, from which cassava flour, breads, tapioca, a laundry starch, and even an alcoholic beverage are derived. Cassava probably was first cultivated by the Maya in Yucatán."

Sapin-Sapin

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many. Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

Bibingkang Malagkit (Sticky Rice Cake)

Do you know that we, Filipinos "eat for luck" on New Year's Eve??? Though we believe that everything is all dependent on God's will, we still practice this tradition which is one of the influences we got from the Chinese. Every New Year's Eve, we prepare and eat special foods that are believed to bring us riches, long life, love or other kinds of good fortune during the rest of the year. We cook uncut noodles to signify long life. We also prepare sweet delicacies which symbolize a rich, sweet life. Traditional delicacies made from glutinous or sticky rice like this Bibingkang Malagkit are also prepared so good fortune will stick around throughout the year.

This dessert has always been on our dinner table for Media Noche (New Year's Eve feast) since I was a kid. But this isn't just for special occasions. It's a favorite everyday Filipino dessert or snack that's so good with a cup of coffee. This is almost similar to biko, the only difference is the topping and the color of the cake. Biko has latik (coconut milk curd) for topping and cake is brown in color because brown sugar is used, while bibingkang malagkit has condensed milk and coconut milk for topping and the cake is white. I will share with you my biko recipe soon. For now, enjoy this bibingkang malagkitthat will definitely be a hit for all types of occasions! 

Kutsinta or kuchinta

 or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.

This kutsinta recipe requires minimum effort and the procedures are so easy to follow. If your thinking of making something for merienda, this would be a very good recipe worth trying. Kutsinta is best served with grated coconut on top.

HIBOK-HIBOK

What makes Hibok-hibok interesting is that there is also ground red monggo beans inside! It actually seems to resemble the mochi dessert that is increasingly growing in popularity with Metro Manila foodies.

Also, Hibok-hibok is covered with a thick layer of coconut cream, and then topped with toasted coconut milk crumbs, or what is more commonly known as latik.

Interestingly, after a few research, this kind of latik is more for the Luzon region of the Philippines. In the Visayas area, latik is known as a thick, syrupy liquid topped into native delicacies. But both are coconut based.

These are best enjoyed while it is still hot, although some prefer to have it lukewarm since the glutinous rice has a chewier consistency when it cools down.

From stories of those who lived in the area, these Hibok-hibok used to be in cube-like form and packaged individually. Probably through the years, a round shape and ordering it in bulk became the more popular variant to justify the cost in making these delicacies.

But if you know of any place that still makes them in individual wrappers, share it here for people to check out.

On a slight detour, this is not to be mistaken for the Mt. Hibok-hibok found in Camiguin. That’s a volcano, not a chewy treat.

MY CINNAMON PALITAW

During Lent season in the Philippines specially in the provinces, the so called “KAKANIN” is very famous at kadalasang kasama sa handaan. This serves not only as dessert but also for snacks (merienda). Today this was our snack, my daughter helped me to prepare it. I added cinnamon powder for a change and you know what it turned out sooo…SUPER!

Puso (pu-so) is rice wrapped and steamed in woven coconut leaves. Originally from Cebu, this traditional way of serving rice makes it a convenient and perfect partner for barbecue, lechon or other streetside food. Not to be confused with the other word "puso" or heart, although rice IS close to every Pinoy's heart. Photo taken from outoftownblog.com