Category Archives: kakanin recipes

suman sa ibus

Suman sa Ibus- Sticky Rice in Coconut Leaves

Preparing Suman sa Ibus is so easy. It’s the wrapping of the rice mixture which takes so much time. Yet it is all worth it. How I love the mild flavor of the suman. The delightful combination with ripe yellow mangoes and hot tsokolate is heavenly.


4 cups sticky rice or malagkit
3 cups thick coconut cream (here’s how to prepare Thick Coconut Cream)
1 Tablespoon salt

Tube-like containers made of young coconut leaves shaped into cylinders about 3 centimeters in diameter and 10 centimeters long. I can’t explain how to prepare the ibus for the suman but here is how to prepare .

1. Fold the end of the buri leaf by 1 ½ inches.
2. Fold the bottom edge into a triangle.
3. Start rolling up the buri leaf in an
overlapping manner.
4. Roll up the buri to make a tube.

How to prepare the Suman

1. Mix the malagkit or sticky rice, thick coconut cream and salt all together.

2. Fill the prepared ibus with the mixture from number 1.

3. Close the end of tube with a toothpick which you can take from the midrib of the coconut leaf.

4. Tie with buri strips.

5. Arrange in a large saucepan and cover with water.

6. Boil until cooked for about two to two and a half hours.

7. Untie and Unwrap.

suman sa ibus

Best served with coco jam , hot tsokolate and ripe mangoes.

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tsokolate puto bumbong

Tsokolate puto bumbong

There is so much to cook this holiday season. Another favorite Pinoy delicacy is the Puto Bumbong. It is traditionally prepared from Pirurutong, a glutinous rice that is with a distinct purpose color which is then soaked in salted water and dried overnight, and then poured into bamboo tubes (bumbong) and then steamed until done. It is then served topped with butter or margarine and shredded coconut mixed with sugar. I once saw a similar delicacy in a Malaysia food fest. Instead of purple rice, they used plain white glutinous rice. When Maya kitchen shared me the recipe of Tsokolate puto bumbong, I was delighted. Who says puto bumbong has to be colored purple?

What an innovation! It is easy to prepare too.

Check it out:

tsokolate puto bumbong

banana leaves, as needed

1 pack MAYA Champorado Chocolate Rice Porridge Mix 113.5g

2 tablespoons uncooked rice

sugar, as needed

melted butter, as needed

freshly shredded coconut, as needed

1. Pass the banana leaves over medium flame until wilted to make them more pliable.

2. Open the pouch of champorado mix and sift to separate malagkit rice from the cocoa powder.

3. In a bowl, combine malagkit rice from the champorado mix and uncooked rice and soak in 1?4 cup water overnight. After soaking overnight, drain. Make sure to set aside the water.

4. Put rice in a food processor with 1-2 tablespoons drained water. Pulse until ground finely. Add the cocoa powder and mix well. Shape into logs and wrap in banana leaves brushed with melted butter. Steam for 10-15 minutes. Brush with more melted butter once cooked. Serve with shredded coconut and sugar while still hot.

NOTE: White sugar, brown sugar or muscovado may be used.

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Binignit, the Cebuano version of the Ginataan

In my Cebu hometown, Binignit is “traditionally eaten as a snack on Good Friday: Binignit originated from Cebu province. Binignit is a warm root crop and fruit stew consisting of a thick mixture of tubers such as taro, purple yam, sweet potato, as well as bananas, jackfruit, sago, tapioca pearls and sugar, cooked in coconut milk and thickened with milled glutinous rice.” How I miss the Binignit.

When I moved to Manila during college, I never got to taste Binignit. Too bad I never took the time to learn how to prepare Binignit. I never knew how to make the Tagalog version, the ginataan until I became a mother. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare.

Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe for Ginataan but it is not the original Binignit…One day I will prepare the Cebuano Binignit that includes Landang.


1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.


1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.

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Suman Luya (Suman Flavored with Ginger)

These days, traditional suman has moved on to many flavors. I still stick to my childhood memories of Suman Luya dating back to Christmas Eve. My mom 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 or for New Year’s Eve. 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


1 ganta malagkit (equivalent to 2.25 kgs glutinous rice)
8 coconuts
1 tablespoon salt
2 cups white sugar
4 Banana Leaves
4 Tablespoons Ginger, chopped


1. Wash malagkit.

2. Squeeze the grated coconut to get the milk, add salt.

3. Boil all together (malagkit, ginger, coconut cream, sugar) till almost cooked in the carajay.

4. Remove from fire.

5. Wrap 1 1/2 tablespoon of cooked Malagkit in banana leaves tying the two ends. . Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.

6. Arrange on steamer rack in a staggered pile. Steam for 30 minutes. Keep the steamer well-supplied with water to prevent drying out.

7. Serve with Hot Tsokolate

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Cassava Cake Recipe (for US bought ingredients)

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.


2 packages grated cassava
1 can coconut milk
1 bottle macapuno strips
2 eggs
2 tsp vanilla
1 can condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

(I usually use the whole can of condensed milk and buy another one so I can put more condensed milk at the top to my taste.)

Another Cassava Cake 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

1. Mix them together and bake it in a greased pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)

1 can condensed milk
1 bottle of string macapuno.
Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.


Dolores graciously shared her own version:

2 pkg. of grated cassava
1/2 pkg. of sweetened shredded coconut
1 can of condensed milk
1 can of coconut cream
1 can of coconut juice, 4 eggs
and 2 tbsp. of vanilla extract (optional).

You can substitute the syrup flavor to almond extract or whatever your heart desires.

Mix all ingredients then pour mix on a large square pan or 2 small ones.

Bake for 1/2 hour at 375 degrees then to 350 degrees to 20 more minutes until mixture is firm and light brown on the side.
Take it out of the oven to cool down and cut them in serving squares.

My mom suggested grated cheese on top which is optional and it is yummy!!! Okay, there goes all my secret.

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Sapin-Sapin Recipe (Steamed Coconut Layer Pudding)

I am not an expert when it comes to making kakanin. I rely a lot of my knowledge from my Food Preparation class back in college. The most basic of which is How to Extract Coconut Cream. However, there are packs of coconut cream that I’ve tested out for maja blanca. Sapin-sapin is a number one request from most of my readers and it took me quite a while to test this recipe but finally here it is. Remember , we will be making 3 layers.

5 cups Coconut Cream (How to Extract Coconut Cream) From 2 Coconuts
2 cups rice flour
2 cups white sugar
1/4 teaspoon powdered aniseed
1/2 kilo ube
Red Food Color
latik (How to Prepare Latik)

Bamboo steamer
Big Pan or steamer

Continue reading

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Kutsinta or Cuchinta

Kutsinta will forever have special place in my heart. It was the first product that inspired my mom’s Sally’s Bake Shop in 1966. She had seen mothers buying kutsinta after a movie. An idea soon hit her. Why not make my own kutsinta? Here is a kutsinta recipe similar to mom’s.


1 1/4 cups rice flour (substitute with all-purpose flour)

1 1/2 cups brown sugar

2 cups water

1 teaspoon white lihia or lye (or potassium carbonate solution)

1/4 teaspoon yellow coloring

2 tablespoons white sugar

Topping: freshly grated coconut or cheese


1. Caramelize the white sugar with one cup water in a saucepan. Cool.

2. Once the mixture in number 1 is cooled, add the rest of the ingredients except toppings. Mix well and strain the ingredients using a strainer.

3. Prepare muffin pans by brushing with butter.

4. Steam for 20 to 30 minutes or or until a toothpick inserted comes out clean.

5. Add more water to the steamer if needed.

6. Just before the kutsinta is cooked, add grated cheese on the top (optional)

7. Remove from the muffin pans and serve with freshly grated coconut.

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Puto Recipe – Steamed Muffins with Aniseed

What do you associate puto with? When pork was still part of my diet, I associated puto with diniguan. I dunk the puto on the thick sauce, then eat it together with the pork pieces. Another puto memory is pairing it with hot chocolate drink. Puto is a great pairing food with many of our Filipino dishes. Puto is very easy to make. You can even use all-purpose flour instead of rice flour if one cannot find the latter. In this recipe, we will use all-purpose flour


2 cups all-purpose flour (or better yet rice flour)
4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 cups thick coconut cream (the first press. See How to Extract Coconut Cream or you can use coconut powder and follow instructions to make thick cream)
1 teaspoon aniseed

Continue reading

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