https://thequirinokitchen.com/tag/filipino-kakanin-rice-cakes/ Asian cooking, culture and stories of recipes Tue, 02 Nov 2021 22:08:23 +0000 en-US hourly 1 https://thequirinokitchen.com/wp-content/uploads/2022/09/cropped-favicon-32x32.png https://thequirinokitchen.com/tag/filipino-kakanin-rice-cakes/ 32 32 https://thequirinokitchen.com/black-kutsinta-instant-pot-stovetop/ https://thequirinokitchen.com/black-kutsinta-instant-pot-stovetop/#comments Sun, 03 Jan 2021 00:12:01 +0000 https://www.asianinamericamag.com/?p=15661 Black Kutsinta is a Filipino rice cake that's a sister version of the classic, orange-colored kakanin Pinoys are familiar with. This black kutsinta is flavored with blackstrap molasses, which gives it a dark, nearly black color, and a thick, sticky texture. The addition of molasses to the traditional recipe gives the rice cake a slight hint of bitterness, which is unnoticed when the sweet toppings of coconut flakes, dulce de leche or coconut jam are added. ]]> https://thequirinokitchen.com/black-kutsinta-instant-pot-stovetop/feed/ 1 15661 https://thequirinokitchen.com/kalamay-ube/ https://thequirinokitchen.com/kalamay-ube/#comments Sat, 11 Apr 2020 20:35:10 +0000 https://www.asianinamericamag.com/?p=13500 Kalamay Ube is a classic Filipino kakanin (rice cake) whose main ingredient is ube (purple yam). My version used frozen cooked ube from the Asian markets. I added rice flour, canned coconut milk and condensed milk to the mixture to thicken it. The process of making this involves constant stirring on the stove-top. When it's ready, the sweet flavors of ube combined with fragrant coconut define this luscious treat for dessert or a merienda snack. ]]> https://thequirinokitchen.com/kalamay-ube/feed/ 3 13500 https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/ https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/#comments Sun, 19 Nov 2017 21:18:01 +0000 https://www.asianinamericamag.com/?p=6830 Nilupak is a Filipino kakanin (rice cake) made with cassava, coconut, and sugar. My modern version uses frozen grated cassava which is found in Asian or Latin markets. Most of us who live in suburban America don’t have access to fresh cassava like we did in the Philippines. But it does not stop me from making a time-treasured Philippine delicacy which has a few basic ingredients and is meant to be shared with family and friends during the holidays or special gatherings. Once cooked, each serving of the nilupak has hearty, soft and sweet cassava and coconut shreds]]> https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/feed/ 2 6830