5 EASIEST KAKANIN RECIPES
Embedded Files
PUTO
Puto is a traditional Filipino steamed rice cake, soft and fluffy, often enjoyed as a snack or dessert. Made from rice flour, sugar, and coconut milk, it's typically served with cheese or salted egg on top, adding a savory twist to its sweet flavor. Puto is a popular treat for celebrations, gatherings, and everyday enjoyment in Filipino cuisine.
INGREDIENTS
1 1/4 Cups Sifted Cake Flour (you may also use all-purpose flour)
1 Tablespoon Baking Powder
1/4 Cup White Sugar
1/2 Cup Water
1/2 Cup Evaporated Milk
1 Tablespoon Melted Butter (you may also use oil)
Pinch of Salt
TIPS:
In the absence of puto moulds, you may use aluminum moulds or even small pyrex cups
Add 1 tablespoon ube flavoring or Pandan essence to make your puto extra colorful and flavorful
No bamboo steamer? No problem. Use your metal or aluminum steamer. Then line the lid with cheesecloth or a clean towel to prevent condensation.
• Depending on the size, puto is cooked after 10-15 minutes in the steamer, OR until the top exterior is firm to the touch.
STEPS
Pour water in a pot and wait for it to boil
In a bowl, combine all the dry ingredients: salt, baking powder, cake flour or all-purpose flour, and sugar.
Mix using a wire whisk.
After mixing coarsely, add the wet ingredients, water, evaporated milk, and the melted butter.
Mix quickly and thoroughly. Once the flour disappears and the batter becomes smooth, stop mixing to prevent overmixing. Set aside
Arrange the puto molds in your steamer.
Pour your puto batter into the molds evenly using a ladle, measuring cup or spoon, or an ice cream scooper.
Put cheese on top of the puto.
Put the steamer on the pot with boiling water and keep the flame on high heat.
Let cook for 5 minutes, then add more cheese on top (optional)
Leave for 10-15 minutes; avoid opening the lid so that the temperature will not drop.
Once cooked, remove the steamer from the pot and remove the puto from the molds.
Plate and enjoy while fresh.
BIBINGKA
Bibingka is a classic Filipino rice cake made with rice flour, coconut milk, sugar, and eggs, traditionally baked in clay pots lined with banana leaves. It has a soft, fluffy texture and is often topped with salted egg, cheese, and grated coconut. Bibingka is especially popular during the Christmas season, offering a warm, comforting treat that captures the essence of Filipino holiday traditions.
INGREDIENTS
2 1/2 cups all-purpose flour OR plain rice flour (not glutinous)
2 tablespoons baking powder
½ cup white sugar
1 cup water
1 1/4 cups coconut milk(canned or fresh)
4 whole eggs
¼ cup melted butter
½ teaspoon of salt
1-2 cups grated processed cheese
____________________________________________________________
4 pcs. salted egg sliced, for topping
1 cup easy melt cheese, for topping
____________________________________________________________
Prepare: 8 pcs. Bibingka moulds lined with toasted banana leaves
Oven: 400 F --- Baking time: 25-30 minutes or until golden brown
STEPS
In a bowl, combine rice flour, baking powder, salt, white sugar, coconut milk, melted butter, water, eggs, cheese.
Mix with a wire whisk thoroughly until there are no clumps of flour. Don't overmix your batter.
Put banana leaves on your molds. Don't forget to heat the leaves before using them to make them pliable and to eliminate the bacteria.
Use a measuring cup to pour the batter onto the molds to divide it evenly.
Add sliced salted egg on top.
Cook it in an oven at 450°F for 20–25 minutes, or until golden brown.
Once cooked, remove from the molds.
In a pan, melt some butter, add achuete powder, and brush it on top of the bibingka.
You can also add more sugar or cheese on top (optional).
Plate and enjoy while fresh.
TIPS
Make sure that your baking powder is still active. DO NOT use baking powder that has been opened for 1-2 months already.
To check if it is still active, in a bowl or cup put hot water and vinegar. Sprinkle the baking powder; if it bubbles, it is still active if not, go ahead and buy another batch
BIKO
Biko is a sweet Filipino rice cake made from glutinous rice, coconut milk, and brown sugar, creating a rich and sticky treat. Topped with caramelized coconut syrup or latik, it’s a beloved dessert often served during special occasions and festivals. Its chewy texture and sweet flavor make it a favorite comfort food in Filipino households.
INGREDIENTS
4 Cups Glutinous rice
5 Cups of water (for cooking the glutinous rice)
4 cups of coconut milk (you can use canned or fresh)
2 cups of brown sugar (you can use any other type of sugar)
pinch of salt
For the Latik
1 cup of coconut milk
For the sauce
2 Cups of coconut milk
3/4 cup of coconut sugar (can be adjusted to your likeness)
TIPS
If you want to make it Ube-flavored, use white sugar and add your flavoring.
You can adjust the amount of sugar to your liking.
STEPS
Cook the glutinous rice in a casserole or in a rice cooker.
You can use a non-stick pan or a kawa.
In the pan, put the coconut milk, brown sugar, and salt.
When it starts to simmer, add your glutinous rice to the pan.
Join the glutinous rice to the coconut milk mixture to make it gooey.
Keep on mixing until the mixture is fully evaporated and the rice becomes glossy and shiny.
In any container, put a small amount of coconut oil from the latik and spread it on the container.
Put the Biko in a container or plate and brush with a small amount of coconut oil to prevent the top from being dry.
Add the latik and/or sauceon top and enjoy.
To make the latik
In a pan over medium-high flame, pour 1 cup of coconut milk.
Let it boil until it becomes oily; once it has started to toast, you can reduce the heat to low.
Continue stirring so that it won't stick to the pan and get burned.
Pass through a strainer to separate the oil and the latik.
To make the sauce
In a saucepan, put 2 cups of coconut milk and coconut sugar, based on your liking.
Let it boil until it becomes thick; continue stirring so it won't burn.
Taste and adjust the sweetness to your liking.
Wait for about 15 minutes or until it becomes dark and thick.
SAPIN-SAPIN
Sapin-Sapin is a vibrant Filipino layered rice cake made from glutinous rice flour, coconut milk, and sugar. Each colorful layer is flavored with different ingredients like ube (purple yam), langka (jackfruit), and coconut, creating a sweet and chewy treat. Often served during special occasions and festivities, sapin-sapin is as visually striking as it is delicious, offering a delightful mix of textures and flavors in every bite.
INGREDIENTS
3 ½ cups glutinous rice flour (add ½ cup more for a firmer sapin-sapin)
4 cups coconut milk
1 can condensed milk
½ cup brown sugar
½ cup ube jam
Drops of food color (red, yellow, purple)
For the Latik
4 cups of coconut milk
TIPS
Add more glutinous flour to make the sapin-sapin firmer
You can use purree's instead of food coloring
STEPS
In a pot, boil water over a high heat for the steamer.
In a bowl, combine sifted glutinous rice flour, brown sugar, condensed milk, and coconut milk.
Beat using a wire whisk until there are no more lumps of flour.
Divide evenly into the number of colors you desire in making (e.g., 3) and combine with the food coloring you want (e.g. purple, orange, yellow)
Put into llanera, pyrex or microwaveable containers
Pour in the first layer evenly between the containers.
Arrange the containers onto your steamer basket and put on the steamer.
Steam each layer for 10–15 minutes.
Once firm, take the steamer basket and pour in the next layer.
Steam again for 10-15 minutes.
Once firm, take the steamer basket and pour in the last layer.
Steam for another 15 minutes. You can use a knife to poke the center part and check if it is fully cooked. If fully cooked, the knife will come out sticky but clean.
You can choose to plate it or keep it in a container.
Brush with coconut oil to make it shiny and to prevent the surface from drying out.
Add latik on top and enjoy.
To make the latik
In a pan over medium-high flame, pour 4 cups of coconut milk.
Let it boil until it becomes oily; once it has started to toast, you can reduce the heat to low.
Continue stirring so that it won't stick to the pan and get burned.
Pass through a strainer to separate the oil and the latik.
KUTSINTA
Kutsinta is a popular Filipino steamed cake made from rice flour, brown sugar, and lye water, giving it a distinct chewy texture and rich, sweet flavor. Typically served with grated coconut on top or niyog, kutsinta is a beloved snack or dessert often enjoyed with coffee or tea. Its soft, sticky consistency and golden-brown color make it a favorite in Filipino celebrations and everyday gatherings.
INGREDIENTS
2 ½ cups water
1 teaspoon atsuete powder
¾ cup all-purpose flour
1 ¼ cup cassava starch
1 ¼ cup brown sugar OR 1 cup white sugar (if using flavocols)
1 tablespoon lye water
For the budbod
1 cup desiccated coconut
1 tablespoon white sugar
For the Dulce de leche
1 can of unopened condensed milk with the label removed
TIPS
You can create more variations; just use white sugar instead of brown sugar to highlight the colors
Put a cheesecloth on the lid to prevent condensation
STEPS
In a pot, boil water over moderate heat. High heat can cause the Kutsinta to rise quickly and come out with a wavy surface.
CLASSIC
2.1. In a bowl, combine water, brown sugar, achuete powder or food color, cassava starch, all-purpose flour, and lye water.
PANDAN
2.2.In a bowl, combine water, white sugar, pandan Flavocolor (you can adjust it to your liking), cassava starch, all-purpose flour, and lye water.
UBE
2.3.In a bowl, combine water, white sugar, Ube Flavocolor (you can adjust it to your liking), cassava starch, all-purpose flour, and lye water.
3. Arrange the puto molds in a steamer basket
4. Brush the puto molds with oil or spray with a baking spray
5. Stir the batter before you pour the Kutsinta batter using a ladle, measuring cup or spoon, or a batter dispenser in the molds. Stirring will prevent the starch in settling down in the bottom
6. Put the steamer baskets on the steamer, and steam for 10-15 minutes.
7. After 15 minutes or once firm, remove from the steamer and take it out of the molds.
8. Plate in a dish and sprinkle with some cheese, freshly grated coconut, or the budbod. Put some dulce de leche on the side and enjoy.
The budbod
In a pan, toast desiccated coconut with a small amount of white sugar over medium heat
Stir continuously to avoid burning.
The Dulce de leche
In a pot, put an unopened can of condensed milk with the label removed.
Add water until the can is submerged.
Boil for 4 hours; let cool and open.
If it is too thick, mix with fresh milk or water to make it thinner.
Page updated
Google Sites
Report abuse