Food has always been a continuing story of local culture enriched with memories that have become part of tradition. Any deep dive into the complex multi-layered and colorful weave of Philippine culinary heritage has to include the enduring and popular kakanin<\/i> or native rice cakes with its deep connection to both history and geography. And there are as many unique variations of the ubiquitous rice cake as there are islands and regions in the archipelago. From suman<\/i> to puto<\/i>, biko<\/i>, kalamay<\/i>\u00a0and tamales<\/i> to kutsinta<\/i>, sapin-sapin<\/i> to bibingka<\/i>, rediscover the comforting flavors that continue to shape and define our identity on the global table. It’s time to learn, shop and indulge at\u00a0Kakanin Kain! A Rice Cake Festival From North To South<\/b>…<\/p>\n The Philippine Heritage Kitchen<\/b> led by Chef Reggie Aspiras<\/b> and CCA Manila<\/b>\u00a0presents yet another page from the rich and diverse book of our evolving culinary heritage focusing on the rice cake culture with Kakanin Kain! A Rice Cake Festival From North To South<\/b> at The Glasshouse<\/b> of New World Makati Hotel<\/b>. The continuing series reflects a shared advocacy by Chef Reggie Aspiras<\/b> and CCA Manila<\/b>\u00a0in preserving local culinary heritage, as many traditions and even ingredients are slowly fading due to modernization. For one memorable day, time stops in celebration of the local rice cake from high up north to down south with sweet renditions of the Filipino staple made with generations old practices and traditions into indulgent expressions of our identity. Read on, and celebrate the rich and abundant harvest of the land transformed in an impressive variety of kakanin<\/i>…<\/p>\n <\/span><\/p>\n The local rice cake presents a direct connection to an agrarian economic system established long ago, with each variation of the kakanin<\/i> a celebration of the abundant harvest of the land anchored on staples like rice, root crops, coconut and sugar with each local kakanin<\/i>\u00a0becoming a tangible link with the land. Each region has its own unique rendition reflecting a colorful diversity of a rich culinary heritage. Often taken for granted, this richness in diversity is under threat by the rapid pace of both modernization and globalization. Chef Reggie Aspiras<\/b>, in collaboration with CCA Manila<\/b>, takes the lead in championing our local culinary heritage, one region and plate at a time. For the fifth edition of the Philippine Heritage Kitchen<\/b> series, the local kakanin<\/i> gets a share of the spotlight.\u00a0<\/p>\n <\/p>\n And what a spread. With over a hundred varieties of the beloved staple, guests experienced the full range of kakanin<\/i> ably represented with tasty treats from the north and south and everything in between for an impressive spread.\u00a0<\/p>\n <\/p>\n Just like the previous editions from the Philippine Heritage Kitchen<\/b> series, the latest festival featured cooking classes and live demos in preparing each local delicacy like Pampanga’s Tibok-Tibok<\/b> by food author and historian Ruston Banal<\/b>…\u00a0<\/p>\n <\/p>\n …allowing guests to recreate the regional specialties at home. Completing the immersive experience at Kakanin Kain! A Rice Cake Festival From North To South<\/b> is the popular bazaar…<\/p>\n <\/p>\n …showcasing a wide variety of local products and produce all in one place.\u00a0<\/p>\n <\/p>\n No need to travel far, the Philippine Heritage Kitchen<\/b> and CCA Manila <\/b>brings the market to you at the Kakanin Kain! A Rice Cake Festival From North To South<\/b>.\u00a0<\/p>\n And yes, you can bring home some of the featured kakanin<\/i> from the festival too.\u00a0<\/p>\n <\/p>\n The market component of the festival featured some of the popular brands behind the well-loved delicacies…<\/p>\n <\/p>\n …each one prepared the traditional way with local ingredients.\u00a0<\/p>\n <\/p>\n Each product tells a unique story contributing to a much larger picture of the uniquely Filipino experience.<\/p>\n <\/p>\n From nostalgic flavors that never fails to warm the palate…<\/p>\n <\/p>\n …highlighting the best local produce and specialty of the region…<\/p>\n <\/p>\n …to artisan products supporting a cause, the Kakanin Kain! A Rice Cake Festival From North To South<\/b> offers a tasty snapshot of the different regional flavors at The Glasshouse<\/b> of New World Makati<\/b> Hotel<\/b>. Classroom, market and a sumptuous buffet spread, it’s a winning format by the Philippine Heritage Kitchen<\/b> and CCA Manila<\/b>.\u00a0<\/p>\n <\/p>\n Now that you’ve learned a new recipe and have your stash of local products secured, it’s time to indulge in some kakanin<\/i>…<\/p>\n <\/p>\n At the Kakanin Kain! A Rice Cake Festival From North To South<\/b>, you’ll find familiar renditions alongside new flavor experiences to open a whole new world of exciting possibilities with the local kakanin<\/i> culture. Quan Delicacies<\/b>\u00a0of Bacolod presented their bestselling bilao<\/i> with an assortment of treats from the soft Palitaw<\/b> and Sapin-Sapin<\/b>…<\/p>\n <\/p>\n …to their bestselling Puto Pao<\/b>. Innovation complements tradition with exciting new expressions of the native kakanin<\/i> keeping it in step with the times.\u00a0<\/p>\n <\/p>\n The Suman Balanghoy<\/b> with the distinct sweetness of cassava brings a comforting familiarity to your all-kakanin<\/i> feast…<\/p>\n <\/p>\n From Quezon, the Tikoy sa Anahaw<\/b> is a sweet, soft and chewy expression made from sticky rice flour, coconut cream and butter for a silky smooth finish.\u00a0<\/p>\n <\/p>\n The savory and mildly salty Tamales Bobotu<\/b> of Pampanga is said to be inspired by the Mexican staple brought over during the Manila-Acapulco Galleon Trade. But instead of corn, the local version uses galapong<\/i> or rice flour with coconut milk and topped with strips of tender chicken, egg and peanuts. Wrapped in banana leaves instead of corn husks, the Tamales Bobotu<\/b> has a lingering fragrant aroma after the steaming process.\u00a0<\/p>\n The intricate corn husk wrapped\u00a0Binaki<\/b> of Bukidnon is a delicate steamed corn cake with a light and subtle sweetness, one of my many pleasant discoveries at Kakanin Kain! A Rice Cake Festival From North To South<\/b>…<\/p>\n <\/p>\n The Mahang Bigas<\/b> is a dense and mildly chewy variation of the maja blanca<\/i> made with galapong or ground rice…<\/p>\n <\/p>\n …with so much more to experience and discover. The Philippine Heritage Kitchen<\/b> and CCA Manila<\/b> assembled many of the country’s famous and finest local producers in the art of kakanin<\/i> for the festival. The sheer size and scale of the impressive spread just has to be some sort of culinary milestone in itself.\u00a0<\/p>\n <\/p>\n The traditional Kalamay<\/b> made with galapong<\/i> or glutinous rice, aniseed and sugar brings even more flavors of tradition to the festival…<\/p>\n <\/p>\n …while the Binubudan<\/b> offers something refreshingly new and different. A fermented rice cake delicacy, the Binubudan<\/b>\u00a0brings a fragrantly pungent aroma that sets it apart from the usual. The Binubudan<\/b> from Northern Luzon is actually the pre alcoholic stage in the tapuy<\/i>-making process with its clean and mildly tangy and spirited sweetness.\u00a0<\/p>\n <\/p>\n The always popular Pichy-Pichy<\/b>\u00a0and regular mainstay in countless gatherings adds a festive and familiar vibe to the Kakanin Kain! A Rice Cake Festival From North To South<\/b> at The Glasshouse<\/b> of New World Makati Hotel<\/b>.\u00a0<\/p>\n <\/p>\n Then, one of the festival’s many creative surprises catches your eye. The Fried Champorado<\/b> is a crisp and indulgent rendition filled with the chocolate porridge and topped with sweet yema and salty gourmet tuyo. The delectable play on contrasting flavors and textures is a palate-pleasing treat at the Kakanin Kain! A Rice Cake Festival From North To South<\/b>.\u00a0<\/p>\n <\/p>\n The Putong Marikina<\/b> is a bite-sized steamed rice cake delicacy made with brown sugar giving it a decadent sweetness and annatto seeds for its distinctive and vibrant hue. Each piece is then topped with cheese for that delicate and appetizing balance of salty and sweet notes.\u00a0<\/p>\n <\/p>\n The play on sweet and salty notes continues with the Salted Egg Puto<\/b> topped with salted egg for a savory richness…<\/p>\n <\/p>\n The elegant and colorful Inutak<\/b> is a creamy layered kakanin variation tracing its origins from Pateros and Taguig. Made with glutinous rice flour and coconut milk over a layer of ube<\/i>, the Inutak<\/b>\u00a0is so named for the curled caramelized surface resembling the intricate patterns of the brain.\u00a0<\/p>\n <\/p>\n Ready for a second round? There’s more to discover at the Kakanin Kain! A Rice Cake Festival From North To South<\/b>…<\/p>\n <\/p>\n The silky smooth coconut cream custard Maja Blanca<\/b> is always a treat, and you’ll find countless variations of the traditional delicacy at the Kakanin Kain! A Rice Cake Festival From North To South<\/b>…<\/p>\n <\/p>\n From Guagua and Sta. Rita in Pampanga, the Patcu<\/b>\u00a0is another unique and elegant rendition of kakanin<\/i> with a rolled soft crepe made with glutinous rice flour, coconut and milk. Traditionally served during Christmas hence the name, the sweet filling of grated coconut and sugar will have you going for another piece after one bite.\u00a0<\/p>\n <\/p>\n The dense and chewy Bibingka Nasi<\/b> is another Capampangan treat baked over banana leaves for its sweet and fragrant finish. Made with whole grain glutinous rice for its firm texture, the Bibingka Nasi<\/b>\u00a0is a guaranteed crave buster that can fix any sweet craving in one bite. And quite filling too.\u00a0<\/p>\n <\/p>\n Food is transformative, triggering memories reconnecting you with the past. I fondly recall my mom preparing the Capampangan\u00a0Tibuk-Tibuk<\/b> in the kitchen and one bite just transports you back to those countless childhood summers. The silky smooth and creamy delicacy made with coconut cream and topped with latik<\/i> or fried coconut cream curd, the delicacy is so named because of its gentle throbbing pulse like a heartbeat when cooked.\u00a0<\/p>\n <\/p>\n The Hibok-Hibok<\/b> from Rizal is a dense and chewy rice cake made from glutinous rice flour with a sweet mung bean paste filling gently simmered in coconut milk. Often described as the local counterpart of the Japanese mochi<\/i>, the Hibok-Hibok<\/b>\u00a0is one more winning play from the Filipino kakanin<\/i> playbook.\u00a0<\/p>\n <\/p>\n The Bilao<\/b> with its tempting assortment of rice cakes remains the most popular way kakanin<\/i> is served. A feast for the eyes before the palate, the bilao<\/i>\u00a0captures the sense of community and tradition anchored on the bountiful harvest of the land.\u00a0<\/p>\n <\/p>\n Made from buri palm starch, the Pato Buli<\/b> from Cebu offers its own play on textures with rich earthy notes. Dense and chewy, the Visayan steamed cake reflects just how rich and diverse our kakanin<\/i> culture is from region to region.\u00a0<\/p>\n <\/p>\n A few more plates deserves a freshly brewed Americano from the Breville Station<\/b>. A few soothing sips and you’re ready to hit the kakainin<\/i> spread one more time…<\/p>\n Puto<\/b>, the ubiquitous steamed rice cake, is well represented at the Kakanin Kain! A Rice Cake Festival From North To South<\/b>\u00a0from the traditional Puto Alsa<\/b> to the modern Puto Pao<\/b>\u00a0with a wide variety of toppings and fillings.<\/p>\n <\/p>\n Tucked away in a corner is another unique find in a memorable day of discovery. From Prieto’s Kitchen<\/b> of Pasig, the Putong Bata at Laksa<\/b>\u00a0is a traditional heritage pairing featuring a rich and savory vegetable dish served with dense steamed rice cakes. A classic merienda staple, the puto<\/i> serves as a vessel to scoop up the hearty vegetable stew for yet another refreshing take on the kakanin<\/i> culture.\u00a0\u00a0<\/p>\n <\/p>\n After several rounds of kakanin<\/i>, shift gears with the savory bites and nibbles from Malabon’s\u00a0Pink Pride Street Food Co.<\/b>, a non-profit livelihood social enterprise led by Chef Melissa Sison-Oreta<\/b> and the Malabon Pink Pride Society. It’s street food for a cause with tasty fish balls, kikiam, squid balls, tokwa fries, and tokwa balls.\u00a0<\/p>\n <\/p>\n The savory Chinese style Quekiam<\/b> brings bold notes to the palate…<\/p>\n <\/p>\n …while the crisp Tokwa Fries<\/b>\u00a0adds texture and flavor for a comforting taste and vibe of street food. In true street food style, simply pick up a cup and a skewer and load up with an assortment of fried treats. Complete the experience by preparing your own customized dip made with a combination of a thick and sweet sauce paired with a mildly spicy sauce.\u00a0<\/p>\n <\/p>\n Pink Pride Street Food Co.<\/b> adds an element of fun to the feast of local flavors. You can also tap Pink Pride Street Food Co.<\/b> for your own event or celebration with their street cart packages.\u00a0<\/p>\n <\/p>\n Meanwhile, the steamers are fired up for Marikina’s finest Puto Bumbong<\/b> and Bibingka <\/b>as the kakanin<\/i> feast continues…<\/p>\n <\/p>\n …with tempting Biko<\/b> made with glutinous rice, coconut cream and topped with latik<\/i>.\u00a0<\/p>\n The Sinukmani<\/b>\u00a0from Southern Luzon is another regional variation of the biko<\/i> made with Muscovado. Time to pick up another plate…<\/p>\n <\/p>\n The Suman<\/b> is probably the most accessible kakanin<\/i> found almost anywhere. At the Kakanin Kain! A Rice Cake Festival From North To South<\/b>, countless renditions were served from the Sumang Balinghoy<\/b> made with cassava…<\/p>\n <\/p>\n …to the classic Suman sa Gata<\/b> from Quezon.\u00a0<\/p>\n <\/p>\n Served in bamboo, the Binungey<\/b> is another traditional rice cake but cooked in bamboo giving it a whisper of smoky hints. The Pangasinan staple is another must-try in your kakanin<\/i> exploration adventures. And this is just the proverbial tip of the iceberg with so many more varieties of kakanin<\/i> at the festival. The final count boasts well over a hundred samples of kakanin<\/i> from around the country.\u00a0<\/p>\n <\/p>\n In between bites, Quan Delicacies<\/b> brings their own comforting flavors to the festival with tempting bowls of Bacolod’s famous Batchoy<\/b>…<\/p>\n <\/p>\n …and Pancit Molo<\/b> for a refreshing change of pace paired with their fresh-baked\u00a0Piaya<\/b>.\u00a0<\/p>\n <\/p>\n To complement the extensive spread of kakanin<\/i>, Chef Reggie Aspiras<\/b>\u00a0created her own curated selection of comforting dishes drawing inspiration from family recipes in an ode to her mother with the Amparo: A Nostalgic Merienda<\/b>.\u00a0<\/p>\n <\/p>\n Food is memory, and Chef Reggie Aspiras<\/b> recreates the flavors home with her mother’s timeless recipes at The Glasshouse<\/b> of New World Makati Hotel<\/b>.\u00a0<\/p>\n <\/p>\n At the Merienda Station<\/b> by Chef Reggie Aspiras<\/b>, regional delicacies like the Calamay Ilocos Sur<\/b>\u00a0brings another variation of the kakanin<\/i>\u00a0to add to the impressive feast.\u00a0<\/p>\n <\/p>\n A massive steaming hot pot of savory\u00a0Kalabasa Arroz Caldo<\/b>\u00a0with its distinctive nutty sweetness is too tempting to pass up, more so on another cloudy day during the Kakanin Kain! A Rice Cake Festival From North To South<\/b>…<\/p>\n <\/p>\n …while the sweet Tambo-Tambong, <\/b>the Ilocano version of\u00a0<\/b>guinataang bilo-bilo<\/i>\u00a0with glutinous rice balls, bananas, sweet potatoes, and sago<\/i> gently simmered in coconut milk is another temptation you just can’t pass up.\u00a0<\/p>\n <\/p>\n The vibrant colors of the festive Lola’s Binignit<\/b>\u00a0is a Visayan version of the guinataang halo-halo<\/i> with taro, sweet potato, cassava, saba<\/i>, jackfruit, tapioca pearls, and purple yam in a rich coconut milk base thickened with pilit<\/i> or whole glutinous rice for another indulgent taste of flavorful memories from home.\u00a0<\/p>\n <\/p>\n But Chef Reggie Aspiras<\/b> has one more surprise at the Amparo Nostalgic Merienda<\/b> buffet station…<\/p>\n <\/p>\n The centerpiece of the impressive merienda spread is the Jamon A La Amparing<\/b>, a fork-tender slab of pork with a delectably sweet and savory finish. It’s a taste of home, masterfully executed by Chef Reggie Aspiras<\/b>.\u00a0<\/p>\n <\/p>\n Have your noodles your way. The Heirloom Pancit Palabok Bar<\/b>\u00a0allows guests to customize their noodle dish with a variety of toppings including fresh seafood like shrimps and squid, crushed chicharon and quail eggs.\u00a0<\/p>\n <\/p>\n Rounding out the Amparo Nostalgic Merienda<\/b> spread is the Agoo Dinuguan<\/b>…<\/p>\n <\/p>\n …made even more indulgent with a topping of crisp and crunchy Chicharon Bulaklak<\/b> and atsara<\/i> for the double dose of savory richness and contrasting textures in a bowl. What to pair with your chicharon bulaklak topped bowl of Agoo Dinuguan<\/b>? Why, steamed puto of course.\u00a0<\/p>\n <\/p>\n One more bowl of Agoo Dinuguan<\/b> with an extra topping of chicharon? Yes, please…<\/p>\n <\/p>\n The latest in a continuing series, Chef Reggie Aspiras<\/b> and the Philippine Heritage Kitchen<\/b> in collaboration with CCA Manila<\/b>\u00a0once again reveals a page from our culinary heritage with Kakanin Kain! A Rice Cake Festival From North To South<\/b> one\u00a0dish and delicacy a time from the different regions and all 7,641 islands of the archipelago. The craft and generations old tradition of kakanin<\/i> may soon be a lost art in the face of increasing modernization and a developing globalized palate. But efforts like this keeps local culinary traditions alive.\u00a0<\/p>\n <\/p>\n It’s also a reminder that our culinary heritage should be preserved for future generations. Every culture is based on tradition, and preserving it is key in maintaining our identity on the global table.\u00a0<\/p>\n <\/p>\n The impressive spread is also a reflection of the collaborative spirit behind each event and festival by the Philippine Heritage Kitchen<\/b> and CCA Manila<\/b>\u00a0bringing together a multi-sectoral coalition with a shared cause.\u00a0<\/p>\n <\/p>\n It’s this infectious spirit of collaboration that makes each tasty bite at the recent Kakanin Kain! A Rice Cake Festival From North To South<\/b> so much sweeter and memorable.\u00a0<\/p>\n <\/p>\n More than just a local delicacy, the enduring kakanin<\/i> in all its different shapes and forms unifies us all in a timeless celebration of community, history and prosperity with an abundant harvest of a long-established agrarian economy. These are the traditions that must not be lost to memory, protected and preserved linking us back in a tightly woven full loop to the communities and the land that nourished and shaped our identity. And there’s more to come as the Philippine Heritage Kitchen<\/b> and CCA Manila<\/b> showcases yet another insightful glimpse on Filipino culinary heritage in the coming festivals already in the pipeline. Where to next? Let the Philippine Heritage Kitchen<\/b> and CCA Manila<\/b> take you there…<\/p>\n For more on the Philippine Heritage Kitchen, you can view their IG Feed at https:\/\/www.instagram.com\/phheritagekitchen\/<\/a> for more information and updates.\u00a0<\/i><\/p>\n The Glasshouse is located at New Worl<\/i>d Makati Hotel, Esperanza Street corner Makati Avenue, Ayala Center, Makati City, <\/i>Metro Manila.\u00a0<\/i><\/p>\n![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQkdfDRt3YQ8R2qztobBESXhY6ekBf3_0skS9ecn4qWybpeh71v67uznwPrEYyoLfruwAMZf0yYRKeC0Rw3paToVy0n3H-wtfqcdH5ac5Q-6uymuPc0dONMgkTGgNQipmBXEsHPGTS_31Z_S1ZaLNPbWMtQkYbaX8WHeuglZ7I5MWy6Cr9kjod8Ukwpl0\/s4624\/1.jpg\")
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