- IKAW BA AY NAG HAHANAP NG MASARAP AT MALINANAM NA BIBINGKA ETO ANG IYONG HANAP
- IKAW BA AY NAG HAHANAP NG MASARAP AT MALINANAM NA KAKANIN PWES ETO NA ANG IYONG HINAHANAP
It’s all about history of kakanin in the Philippines
Ohhh! Kakanin the ultimate Filipino merienda, where anything rice turns into this wonderful snack every Pinoy wants to eat. Kakanin from the word “kanin” is the Tagalog word for rice, while most kakanin are made with them some that are made with cassava or other root crops are also considered one. This simple concoction of rice and/or root crops mixed with sugar and coconut milk can be cooked, shaped and prepared in many different ways resulting into a plethora of different varieties limited to your imagination. There are many endless Varieties of Kakanin and this article will introduce you to at least those popular ones
AND THIS IS THE DIFFERENT OF KAKANIN
-It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of suman uses cassava instead of glutinous rice.
-Kakanin is the umbrella name for glutinous rice cakes. Its core ingredients are Malagkit (sticky rice) and Gata (coconut milk). There are secondary ingredients like grated coconut meat, sugar, and more; and there are substitute ingredients like cassava, taro, and more
In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and a plate on top to weigh them down. Cover pot with lid. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked
And yes this is the feed of out customers
@marina rebulos. About the taste of the bibingka it was nice and very unique for others bibingka
@maria Clara. Ang sarap Ng pag kakaluto Ng mga bibingka Hinde na overcooked at Hinde naman eto hilaw at higit sa lahat malinis eto
BIBINGKA NG BAYAN 