Archives for kakanin category
I first learned how to cook suman from Prof. Matilde Guzman Food Preparation class. I love the combination of mongo and coconut-flavored sweet sticky rice wrapped in banana leaves.
Here is the recipe.
Ingredients
1 cup malagkit (glutinous rice)
1 cup mongo
1-1/4 cups sugar
3/4 cups coco milk
coco cream from 1 grated coconut
My Principles in Food Preparation teacher in UP Diliman was the late Matilde P. Guzman. My sister and I, as well as her notable graduates such as Sylvia Reynoso-Gala and Nora Daza, all benefited from the basic food principles that she taught us.
Studying her manual, “Principles of Cooking,” was my life-line. I found a blog entry about Mrs. Guzman during her early days — and looking at the photos reminded me of Mom’s life in UP Diliman.
My memories of Suman Luya dates back to Christmas Eve and my mother. She would cook the sticky rice in a big kawali in the dirty kitchen. Suman Luya is extremely smooth tasting with the right amount of sweetness. It’s perfect for hot chocolate drink during the noche buena. The taste in itself reminds me of Christmas in Cebu.
Here is the recipe of Suman Luya (Suman Flavored with Ginger) or you can buy Suman Luya from this entry Where to Buy Suman in Manila
A lot of you have been asking for kakanin recipes. I’ve been slowly adding recipes to this site so watch out for it.
In the meantime…
You can find the kakanin recipes in this Kakanin Recipe Category. I ‘ve also found great tasting kakanin recipes from Pinoy Merienda Site. Here are a few Bibingka recipes.
Just go over to their Kakanin Recipes
Even if you’re located in the US, you can still make Cassava Cake. Just buy the ingredients at the Filipino Store. This cassava cake recipe is from my sister in San Francisco. It’s been tested and eaten with gusto by her family.
Ingredients:
2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk
It’s December 16 and the first day of the Misa de Gallo. For nine consecutive early mornings before Christmas Day, Catholic Churches throughout the Philippines ring their bells around 3 am to invite the faithful to worship and announce the start of this holiday custom. After the mass, the parishoners including myself headed off to the Puto Bumbong stand where it was sold for 20 pesos per pack.
My friend from the USA sent me this recipe on how she makes cassava cake. When I saw that she used frozen cassava, I was surprised. It’s been awhile since I’ve gone to a Filipino grocery in the states. I am sure a lot of Filipinos can still come up with our native delicacies as long as the Filipino stores carry these ingredients. So here is her recipe:
2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar 2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter
Pinoy Food, Pinoy Cooking, Recipes and Photoblog
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