Yo, Hivers! I'm Kei as in 🔑 and I am here to share the different sweets we have prepared and ate on Christmas day. It is also somewhat part of our tradition.
Suman pinipig with its unusual greenish tint and unique texture, can be considered a top contender in the kakanin sector. These Bulacan rice cakes with coconut curd are delectable, yet simple to make and come in cheap.
Sumang Magkayakap is a sticky rice dish made with coconut milk and wrapped in banana leaves before steaming. Suman is what it is in general and it is a popular delicacy from Tanauan City, Batangas. Since the two sumans are knotted together, it is called sumang magkayakap. Wherein, yakap means hug in English.
Bibingkang Malagkit is a Filipino dessert made with sweet rice, coconut milk and cream, and brown sugar and baked in a pan with a layer of banana leaf.
Sapin-sapin, or layers, is one of the most simple Filipino desserts to create. All you have to do is combine glutinous rice flour, coconut milk, condensed milk, and sugar in a smooth batter, divide it into three sections, color each one, and steam one on top of the other. Although, what we only bought is a mini sapin-sapin that is why it is not layered.
The most common version of Puto Recipe is the one shaped like Cupcakes with a log of Cheese on top. Puto is available in a number of different flavors and colors. Cheese-Flavored Puto and Salted Egg-Topped Puto are two of the most popular.
Leche flan is simply a Filipino version of creme caramel. It is a milk custard dessert made by baking a layer of caramel at the bottom of the custard mold. Slowly bake the custard in a water bath or on a steaming stovetop. The custard is refrigerated after it has been baked. The mold is reversed before serving, and the caramel coating becomes a sauce for the flan.
Ube Halaya, or purple yam jam, is a variety of Filipino jam. It's often offered as a snack or dessert after a meal, but it's also found in bread, cakes, and other desserts like halo-halo and ice creams.
Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. It is also sticky and chewy at the same time (due to the lye water) and is best served with grated coconut or yema.
Mango Graham is a Filipino icebox cake dessert made with layers of graham crackers, condensed milk, and ripe carabao mangoes. It's best to cool it for a few hours before serving, but it can also be frozen for an ice cream-like texture.
If you're going to ask me what's my favorite among those sweets, well it is going to be the bibingkang malagkit with langka and the mango graham. I don't really have a sweet tooth, but those dishes can be an expemtion😋
See ya'll on my next blog and have a great day ahead!
