Kakanin

Kakanin is one of the favorite Filipino foods, or family of dishes. It's an umbrella name for a variety of desserts and snacks prepared with galapong or sticky rice paste. The word "kakanin" comes from the word "kanin," which means "rice." Consider it the local equivalent of Malaysian or Indonesian kuih.

Kakanin is brightly colored and frequently connected with Filipino festivities and holidays. They can be found in a variety of shapes, sizes, colors, and forms throughout the Philippines. Many are difficult to produce, therefore they are typically reserved for special occasions or festivals.

In the Philippines, there are dozens of kakanin variants, but some of the most well-known and popular include puto, suman, bibingka, kutsinta, biko, espasol, and palitaw. Puto, the most prevalent type of kakanin, is depicted below. This bite-sized steamed rice cake is typically white (putong puti), but it can be colored to signify the flavor. Puto created from ube (putong ube) is a deep purple, whilst puto made from pandan (putong pandan) is green. The puto below is made with cheese (putong queso), which accounts for the yellowish color.

Although kakanin is a broad noun, puto alone includes numerous versions. Aside from the kinds already stated, some of the most popular puto varieties are puto bumbong, puto maya, putong pula, and puto kutsinta. Puto can be eaten alone or with savory foods such as dinuguan.