KAKANIN: NATIVE SWEETS FROM TARLAC
Each country has its own sumptuous meals whether it is served on a breakfast, lunch, dinner, or a casual snack. If China has nian gao, Korea has tteok, Japan has mochi, then the Philippines’ pride kakanin will be on the list. “Kakanin” or native delicacy are truly unique Filipino dessert that is derived from glutinous rice “kanin” or malagkit. Kakanin embodies a culinary culture that defines the Filipinos’ love for the intricate and meticulous cooking process in its preparation, more than the delicacy itself. Many of the old recipes and methods of cooking for making kakanin are still alive and actively used up until today.
In Asia, where rice is in abundance, it has shaped the palatal preference of the billions of people in the region that is why it should come as no surprise. The ingredients such as rice, milk, flour, and sugar, though they can be easily acquired, cooking kakanin, in its truest method, demands patience and endurance. Traditionally, it is cooked in a clay pot in which the coal is continuously fanned and blown on using a narrow wood pipe. To be fully blended, the mixture should be repeatedly stirred. Its meticulous indigenous process is what makes eating it humbling and rewarding.
I consider myself privileged for having a rich childhood steeped in my grandparents’ love for food and its preparation. Whether I am craving for something sweet, these five of my favorite kakanins are just available on the local market or to be made at home. SAPIN-SAPIN, a layered glutinous rice and coconut dessert; KALAMAY, a sticky sweet delicacy that is made out of coconut milk, brown sugar, and ground glutinous rice; CASSAVA, which is made with grated cassava and coconut for the ultimate snack or dessert; TIBOK-TIBOK, has a soft jelly-like texture and is topped with latik or “coconut cruds;” and DUMAN, which is made out of malagkit rice that is beaten from its husks and toasted in a clay oven.
Almost all kinds of kakanin has its own unique and quirky name. As you see on my picture, each carries with it a history that’s as rich and deeply-rooted in our culture as the delicacy identifies. These native foods are served on festive occasions then, be it a fiesta, birthday celebration and the holiday season meant a cornucopia of kakanin at the dining table. On a regular day, these voluptuous foods can serve as merienda sold by our neighborhood suki.
Native delicacies are easily available anywhere. But given the opportunity, I will not hesitate to embark on a quick trip back to my province to enjoy the authentic and original specialties from us. As a Tarlaqueño, I love to eat a variety of food. I will never miss finding exquisite Filipino made dishes that are all comfy in taste. I will never forget to have a taste of all the sweet native delicacies meticulously prepared with love and that which symbolizes the sweetness and closeness of every Filipino family. Come, and try our favorite sticky rice snack!
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