CHRISTMAS celebrations will never be complete without native delicacies or the “kakanin” that we Filipinos love.
After Misa de Aguinaldo or Simbang Gabi, it has become a habit of Filipinos to buy kakanin as the voices of vendors echo and the aroma of the kakanin wafted through the air, greets the customers with glee.
Kakanin, from the word Kanin, is the Tagalog word for rice. This sweet delicacy can be cooked, shaped and prepared in many ways, resulting in many variations and varieties to choose from.
The main ingredients of this dessert most, if not all, are glutinous rice and coconut milk, more flavors sprung over time. Some want it served the traditional way and others want it different. Whatever ingredients are used. This implies that kakanin is an all-rounder food, that you can’t go wrong with.
What makes them unique and truly Pinoy is how they are being made, with the inventive and adaptability of Filipinos.
Among the top favorites are puto maya, bibingka, palitaw, suman, kutsinta, puto bumbong, espasol, ube jam, sapin-sapin and piche-piche.
Today’s festivities may no longer be the same as before modernization has altered how we celebrate Christmas, but Filipinos still eagerly anticipate purchasing these treats, we know as kakanin.
Kakanin desserts represent the soul of Filipino Christmas celebrations. Whether you’re making them for your family, friends, or even yourself, they are sure to add a touch of sweetness, nostalgia, and happiness to your holiday season. Indulge in these Filipino delicacies that will fill your heart and stomach to the brim. NRO
