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Your Guide to Cebu’s Local Kakanins 2021
Any homegrown Filipino will tell you that parties and even Meriendas are incomplete without its native delicacies, the Kakains. What are Kakanins? Kakanins are local delicacies in the Philippines through the versatile forms of Filipino’s staple food, rice. It’s part of the country’s rich culture and the identity of the Filipino’s palate. The word Kakanin comes from two Filipino words: “Kain” (to eat) and “Kanin” (rice). It’s a term for sweets with glutinous rice and coconut milk as two main ingredients. Some recipes use Galapong (rice flour) through soaking rice flour overnight then grinding and straining it using a cheesecloth. Other types include simple “Malagkit” (sticky rice grains) that are either ground up or left whole. Kakanin was said to serve as offerings to pre-colonial gods or as gifts to honored guests and visitors. While the clay stove is now a rare sight, many of the old recipes and cooking methods for making Kakanin are used, even in modern times. Each Kakanin carries with it a history that’s as rich and deeply rooted in our culture as the delicacy it identifies. Get to know the different Kakanins that Cebu has to offer.
Bibingka in BariliBibingkas or rice cakes have been a feature of celebrations and rituals in Cebuano history. And even up to this day, Bibingkahans or places where these are cooked still proliferate in the whole province during Tabo (designated market day). Bibingka contains rice flour, coconut milk or water, and salted eggs, with its bottom lined with banana leaves. This delicacy is traditionally bake using specially made clay ovens and preheated charcoal.
Pintos in BogoPintos is a popular delicacy in Bogo, Cebu. Pintos is a type of steamed corn sweet tamales wrapped in the corn husk.
Masi in LiloanMasi is a delicacy made of glutinous rice with a filling of sweetened peanut paste. A Filipino version of a savory mochi. Masis are being sold everywhere in Cebu, but the Masi in Liloan gained its popularity as the tastiest of them all..
Bud-bud BalanghoyKnown as Kamoteng Kahoy (Cassava), Balanghoy is a root crop abundant in the country. It’s made from cassava, coconut milk, and sugar, brown or muscovado. Most people regard Cassava as a poisonous root crop. The fact is that the roots contain enough cyanide to harm when ingested. Mountain folk in Cebu have developed a process of removing the poison from the Balanghoy. As soon as the Balanghoy tubers are harvested they are peeled and washed well. Then the tubers are grated and placed inside a big sack that is tied with string. The sack is then placed on top of a big rock and is covered with a piece of wide wood on which another big rock is balanced. This presses the grated Balanghoy, and the juice flows out. This part of the process lasts for 24 hours, after which the grated Balanghoy is spread out in a Nigo (a flat woven basket made of young rattan) and made to dry under the sun. This dried Balanghoy is ready to be used in many snack recipes that Cebuanos love. Grated dried Balanghoy is highly perishable. It goes stale quickly and should be consumed within a week.