Native Delicacies and Kakanin Recipes
Gorgoria Recipe - It is a type of biscuit made of flour, milk and eggs. It taste more like butter cookies and I think this is the local version.
Enkiwar (Puto with Coconut Milk) – puto recipe with coconut milk made from glutinous rice.
Tibok-Tibok ( Carabao’s Milk Pudding ) – a native pudding recipe made from carabao’s milk instead of the usual coconut milk.
Cebuano Corn Pudding – a native delicacy pudding made by cebuanos made from young corn kernels, buko meat and milk.
Budbud Pilipit – a glutinous rice delicacy cooked with coconut milk. Similar to suman, wrapped in banana leaves and steamed.
Pineapple Cassava Bibingka – a unique cassava bibingka for you to try. Makes a good addition if you are selling kakanin.
Maja De Ube – an exciting way to make maja. This version is made with a combination of mashed ube or purple yam.
Ginataang Pinipig – a delicious native dessert of fresh green pinipig cooked in coconut cream and mixed with cubed gabi or taro root, sweet potatoes, jackfruit and saba bananas.
Milk Puto Recipe – a rich tasting puto loaded with milk, corn and buko. Perfect for any occasion.
Sinabalo (Suman) – this suman recipe is from Cagayan Region II. Instead of wrapping the malagkit in banana leaves, it is broiled in fresh bamboo tubes.
Butse-Butse – this native dessert is from central visayas region VII. Composed of mashed sweet potato formed into balls and stuffed with grated cassava inside.
Binu-Hang Gabi – this stuffed taro root recipe is an authentic native dessert from central visayas region VII.
Baye-Baye – A Western Visayas Region VI dessert delicacy made from toasted pinipig, coconut water and grated young coconut.
Iraid – A native delicacy from Bicol region V a combination of cassava and sweet potatoes with coconut milk and brown sugar then wrapped in banana leaves.
Kalingking – this native delicacy is from Bicol region V
Binaki – this delicacy is from Northern Mindanao Region 10
Bocarillo – an eastern visayas sweet made from sweetened grated
coconut with eggs and milk.
coconut with eggs and milk.
Binagol (or Binangol) – This is a visayan delicacy. Sweetened shredded gabi tuber with coconut and condensed milk then cooked in coconut shells and wrapped in banana leaves.
Maja Blanca – a real version of maja blanca with additon of milk to make it more tastier and creamier.
Putong Bigas (Putong Puti) - steamed puto made from ordinary rice.
Minatamis na Saging na Saba – procedure on how to make a sweetened bananas ( saba ) boiled with lemongrass and ginger with ice cream.
Bibingka Cassava ( Kamoteng Kahoy ) – bibingka made from grated cassava, coconut milk, eggs and sugar.
Puto With Cheese – is an all-time favorite kakanin or native delicacies.
Native Halo – Halo – Halo – Halo recipe that uses coconut milk instead of evaporated cow’s milk, mashed boiled ube and shredded young coconut meat.
Baked Bilo-Bilo in Coconut Sauce – bilo-bilo stuffed
with monggo mixture ,poured with coconut sauce and then baked.
with monggo mixture ,poured with coconut sauce and then baked.
Squash Cuchinta – traditional cunchinta with squash.
How to make Coconut Milk and Cream – this topic will teach you how coconut milk and cream are made.
Bibingkang Galapong (w/ picture) – a rice cake made out of rice flour,coconut milk, eggs.
Bibingkang Malagkit – a rice cake made out of glutinous rice,coconut milk, brown sugar etc.
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