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更新日期：2019-05-12
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Native delicacies, known as kakanin in Filipino, are popular snack foods that are usually served as desserts. The term kakanin is derived from the Filipino word kanin which means prepared rice. Kakanins are native delicacies made of malagkit (glutinous rice), which comes in two varieties: the first- class variety that is sweet, rounded and white and the second class variety that is longish and translucent. This common Filipino snack food has many kinds of variations such as biko, espasol, puto bungbong and bibingka. Although a simple snack food, kakanins are also prepared whenever there are special occasions.
Kakanin as a word and as a merienda-companion is famous to all. Its name was derived from its main ingredient, which is kanin. Not the regular rice but glutinous rice. This native food is always a part and never been missed in the Filipino eating tradition, always in the list of food in every occasion, a favorite merienda and also breakfast. Its importance and demand is evident through the many vendors or hawkers in the streets or public places selling this great food. This authentic Filipino food is not only a favorite of its creators (Filipinos) but also captured the taste of the foreigners, the reason why it is always a part of the buffet of the leading food establishments in the country, usually in the dessert section.
In the time of our grandmothers, cooking kakanin requires a special stove made of clay which is called bibingkahan. This cooking instrument is made to work by live coals over the stove’s metal lid. Cooks of kakanin should have patience and endurance, because primarily it requires continuous fanning of the coals or blowing on it using a blower (a narrow pipe, made of wood.) Also, kakanin should be stirred continuously for a well-blended mixture; while other native pastries can be cooked by steaming, frying and boiling.
Usually rice flour is used for the base of kakanin and native pastries. The rice flour that has two types, galapong and malagkit (glutinous rice) are being added with gata (coconut milk), white/ red sugar or panocha to taste, also, ubi, pinipig, monggo, anise and achuete are used for coloring and flavoring.
Additionally, as Filipinos, we love the pan de sal which is Spanish for salt bread. This is a common roll in the Philippines made of flour, egg, yeast, sugar, and salt that are mixed together and baked after. In the Philippines, the pan de sal is a staple breakfast food that Filipinos regularly buy. In 1962, the U.S. Wheat associates, Inc., came to the Philippines not only to market wheat but also to improve the baking industry from 1976 to 1985. Eight flour mills were established in different parts of the country during that time. Since then, the industry has provided a means of livelihood for many Filipinos schools have included the offering of baking courses in the curriculum.
Since eating kakanins is culturally embedded in Filipinos, it is interesting to note that it has several variations in every region of the country. More so, the elderly members of the family are usually the ones cooking and preparing them. As they do this, they are assisted by the younger members of the family so that the culture, knowledge, and skills may be passed on to the next generation.