Kakanin

Listed below are the list of kananin. See how Filipinos master  the art of making sweet foods from root crops and fruits. All of these kakanin are affordable with easy to find ingredients.

Ube Kalamay
Ingredients:

•    2 pcks frozen ube
•    1 box mochiko (sweet rice flour)
•    banana leaves
•    4 cups white sugar
•    2 cans coconut milk
•    1 tsp vanilla
•    latik (cook coconut milk slowly until all oil is extracted and latik is formed)

Procedure:

1. Thaw frozen ube. Make latik. Wilt each banana leaf then brush with coconut oil.
2. In large wok, mix thawed ube with coconut milk, mochiko, sugar, vanilla and a little coconut oil.
3. Stir while cooking.
4. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
5. Flatten batter by hand using a piece of oiled banana leaf.
6. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
7. Cool and score prepared ube in diagonal shapes and put latik on top.

Recipe source: http://putopinoy.blogspot.com/2007/05/ube-kalamay-recipe.html

Sapin-Sapin
Ingredients:

•    1 1/2 cups malagkit dough (galapong)
•    1/2 cup rice galapong
•    2 1/2 cups white sugar
•    3 cups cooked ubi (mashed)
•    4 cups thick coconut cream (from 2-3 coconuts)
•    2 cans (big) condensed milk
•    food coloring; violet & egg-yellow

Procedure:
1. Blend all ingredients except mashed ube and food coloring. DIVIDE INTO 3 PARTS:
2. To one part – add mashed ube. To heighten the color of the ube, add a dash of violet food colouring. Mix well.
3. To 2nd part – add egg-yellow coloring. Mix well.
4. To 3rd part – just plain white.
5. Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ube mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
6. Pour 2nd layer on top of the cooked ube. Cover again and steam for 30 minutes.
7. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
8. Sprinkle top with "latik".

Recipe source: http://www.recipesdatabase.com/recipedetail.aspx?id=956