21/04/2026
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
KAKANIN Recipes 😊
(1) Bibingka
Ingredients
* 1 cup rice flour
* 1/8 teaspoon salt
* 2 1/2 teaspoon baking powder
* 3 tablespoons butter
* 1/2 cup granulated sugar
* 1 cup coconut milk
* 1/4 cup fresh milk
* 1 piece salted duck egg sliced
* 1/2 cup grated cheese
* 3 pieces raw eggs
* 1/4 cup grated coconut
* Pre-cut banana leaf
Instructions
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine rice flour, baking powder, and salt then mix well. Set aside.
3. Cream butter then gradually put-in sugar while whisking.
4. Add the eggs then whisk until every ingredient is well incorporated.
5. Gradually add the rice flour, salt, and baking powder mixture then continue mixing.
6. Pour-in coconut milk and fresh milk then whisk some more for 1 to 2 minutes.
7. Arrange the pre-cut banana leaf on a cake pan or baking pan.
8. Pour the mixture on the pan.
9. Bake for 15 minutes.
10. Remove from the oven then top with sliced salted egg and grated cheese (do not turn the oven off).
11. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown.
12. Remove from the oven and let cool.
13. Brush with butter and top with grated coconut.
14. Serve. Share and enjoy!
(2) Kalamay sa Latik
Ingredients
* 2 cups coconut cream
* 3 cups glutinous rice flour
* 1.5 cups coconut milk
* ½ cup sugar
* 1 cup water
* 1 cup dark brown sugar
* 1 cup sweetened jackfruit strips, drained
Instructions
1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
2. Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
3. Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in a container until ready to use.
4. In a bowl, combine glutinous flour, coconut milk, and sugar. Stir well until smooth and well-blended.
5. Brush a baking pan with oil. Pour batter into the pan and steam for about 15 to 20 minutes or until mixture is set and a toothpick inserted comes out clean.
6. Remove from heat and allow to completely cool. Transfer the rice cake to a cutting board and slice into about 1-inch pieces.
7. In a saucepan over medium heat, combine water and dark brown sugar. Bring to a boil, stirring regularly until sugar is dissolved. Continue to cook until reduced and slightly thickened.
8. Add kalamay pieces to the sweet syrup. Simmer for about 1 minute.
9. To serve, place kalamay and syrup in serving bowls and sprinkle with latik and jackfruit strips. Serve warm.
(3) Tupig
Ingredients
* 3 ¾ cups Glutinous rice flour400 g.
* 13.5 oz. Coconut milk 400 ml.
* 1 cup Young coconut stringsbuko, drained
* 1 cup brown sugaror coconut sugar
* ½ teaspoon salt
* ½ teaspoon vanilla extract
* 12 banana leaf sections6x12 inches ( 15x30 cm.) each
Instructions
1. Gently wash the banana leaves and pat them dry. Cut them into 6x12-inch (15x30 cm.) rectangles and briefly pass them over a flame or hot stovetop burner to make them more pliable.
2. In a mixing bowl, combine the glutinous rice flour, coconut milk, brown sugar, salt, and vanilla extract. Stir well until the ingredients are thoroughly blended.
3. Mix in the drained young coconut strings, ensuring an even distribution.
4. Take a piece of the prepared banana leaf and place a generous spoonful of the batter onto the center. Roll the banana leaf around the batter, creating a neat tube with open ends. Secure the ends by folding them inwards towards each other, pinching the sides of the open ends together, and then skewing each side with a toothpick to prevent it from unfurling as the tupig cooks.
5. Reheat a large skillet over medium heat. After 90 seconds when the pan is hot, place as many tupig into the pan as you can fit.
6. Cook the tupig for 15-17 minutes on each side. The outside should look dark brown before you flip them, and the Tupig becomes firm and cooked through.
7. Allow the tupig to cool and firm up slightly before unwrapping and serving.
(4) P**o Calasiao
Ingredients
* 1 cup medium grain rice
* 1/4 cup glutinous rice
* 1 1/4 cup water to cover rice
* 3/4 cup + 1 tbsp sugar
* 1/2 tsp of yeast
Instructions
1. In a container (best to use an earthen ware bowl), combine medium grain rice, glutinous rice and water. Soak the mixture for 2 days.
2. Drain the rice reserving the liquid, place rice in food processor or blender then blend in high speed while slowly adding water a teaspoon at a time. Continue to blend add 1 tbsp of sugar then add the reserved water until the consistency resembles pancake batter.
3. Once texture is smooth place mixture back to the container then cover with glad-wrap. Place small holes on the glad wrap by pricking it with toothpicks, this will let the mixture breathe during the fermentation process. Place in a warm place then let it ferment for 3-4 days. After 3 or 4 days the consistency of the mixture would be thicker.
4. Gently fold 3/4 cups sugar into the mixture.
5. Pour into greased p**o mould, leave it for 1 hour and let it rise.
6. Once mixture is bubbly and increased in volume, place in a steamer then steam for 15-20 minutes.
7. Remove from moulds then serve.
(5) Palitaw
Ingredients
Dough
* 160 grams glutinous rice flour, 1 cup, aka sweet rice flour or mochiko brand
* 12 grams granulated sugar, 1 Tablespoon
* pinch kosher salt
* 113 grams water, ½ cup, or coconut milk
Coating
* 60 grams unsweetened shredded coconut, 1 cup or more as needed
* 35 grams white sesame seeds, ¼ cup, toasted*, as needed
* 50 grams granulated sugar , ¼ cup, or light brown sugar
Instructions
Dough
1. In a medium bowl, combine glutinous rice flour, sugar, salt, and water. Use a sturdy spatula to mix together to form a smooth, pliable dough.
*You may knead the dough together by hand.
2. Scoop 1 ½Tbsp portions (or use a #24 scoop). Use your palms to roll each potion in a ball. Then, flatten to a disk about ¼-inch thick. Alternative, you may use a small rolling pin.
3. Fill a pot with about 3 inches of water. Bring to a boil over medium-high heat.
4. Depending on the size of your pot, gently drop 5-10 rolled out dough rounds into the boiling water. The dough will sink to the bottom of the pot. Gently stir water to ensure dough doesn't stick to the bottom.
5. Boil dough for about 3 minutes until the rounds float to the top. Scoop out floating rice cakes with a slotted spoon and place on a wire rack to drain while you cook remaining rounds.
6. While still hot, coat rounds in shredded coconut.
Coating
1. Gently toast sesame seeds in a dry skillet over medium heat. Spread seeds into a single layer. Stir or shake the pan frequently to evenly distribute heat. This process takes about 3 minutes.
2. Sesame seeds are done when they smell nutty and have a light golden color. Immediately remove from the pan and transfer to a bowl or plate to stop the cooking process.
3. Once slightly cooled, toss toasted sesame seeds with granulated sugar. Sprinkle mixture over coconut coated rice cakes, or pressed rice cakes into mixture.
(6) P**o Bumbong
INGREDIENTS
* 2 cups glutinous rice flour
* ½ cup rice flour
* 1 cup water
* 2 teaspoons ube flavoring or 1 teaspoon violet food color
* Butter softened (for brushing)
* Muscovado coconut or dark brown sugar (topping)
* Grated coconut topping
* Grated cheese with Condensed milkalternative topping, optional***
* Canola oil or oil cooking spray for brushing foil
INSTRUCTIONS
1. Combine water and ube flavoring (or 1 teaspoon violet food coloring). Slowly add to the flour and mix well (using clean hands) until it forms a dough. Pass through the holes of a fine grater. If your dough is too dry, add more water, 1 tablespoon at a time until the dough comes together.
2. Prepare foil pieces and brush with oil. Gently place about 3 heaping tablespoons of grated dough on the prepared foil. Form into a long log. Do not pack for faster and even cooking.
3. Pick it up as you would a taco. Fold and pinch the edges (log ends) to seal but leave the top open. When done, arrange in a steamer, leaving a bit of space between pieces to give room for the steam to evenly cook the p**o bumbong.
4. Steam for 15 minutes or until cooked through. Transfer to a clean banana leaf and brush generously with softened butter. Top with grated coconut and sugar. Alternatively, you can use grated cheese and condensed milk. Serve hot.
