#PICHI PICHI FILIPINO DESSERT FULL#

No matter what it’s made with, suman is an important and delicious Filipino dessert that’s typically enjoyed for breakfast or as an afternoon snack. Unfortunately, I’m only familiar with the most basic kinds like suman malagkit (literally “sticky suman”), but travel through the Philippines and you may get to try more interesting varieties made with ingredients like black rice, chocolate, and pinipig (toasted and pounded grains of immature glutinous rice).

The most common varieties are typically shaped like a cigar and served with a sprinkling of sugar on top or drizzled with latik, a type of dark coconut caramel sauce made with coconut milk and brown sugar. Like puto, suman can be found in many forms throughout the country. It refers to a type of Filipino rice cake made from sticky rice cooked in coconut milk and steamed in banana leaves. Like puto, suman is one of the most iconic and widely available types of kakanin in the Philippines. Photo by Judgefloro, CC0, via Wikimedia Commons / Processed in Photoshop and Lightroom 4. This sticky rice cake is absolutely delicious and still one of my favorite dishes to snack on in the Philippines. Kutsinta can be classified as a type of puto, hence the name putong kutsinta, but Filipinos usually refer to it simply as kutsinta. Unlike puto that’s typically eaten on its own, kutsinta is always paired with shredded coconut. White sugar is substituted with brown sugar and anatto seeds (achuete) are used for color. It’s made with the same basic ingredients but with the addition of lye which gives it a much chewier and stickier texture. In fact, it was my favorite type of kakanin growing up in the Philippines.įlatter in shape and orange-ish in color, kutsinta may look very different from the classic version of the iconic rice cake but it’s actually quite similar. Often sold and enjoyed together, this orange variation of the classic Filipino steamed rice cake is just as popular and every bit as delicious. If putong puti is Batman, then putong kutsinta is Robin.

Puto is traditionally made by soaking glutinous rice in coconut milk and then grinding it into a paste using a stone mill, but versions made in modern kitchens often use glutinous rice flour instead. If you’d like to make putong puti at home, then you can try this recipe. Traditionally sold in bilaos or woven trays in the Philippines, these steamed rice cakes are typically enjoyed on their own for merienda (afternoon snack) or as an accompaniment to savory dishes like dinuguan (pork blood stew). For example, puto made with pandan leaves is green (putong pandan), puto made with ube is purple (putong ube), and puto made with cheese is yellowish in color and typically comes with a thin sliver of cheese on top (putong queso, pictured below). The most basic form of this steamed rice cake is white in color (putong puti) but it does come in different hues depending on what it’s made with. Kakanin is derived from the Filipino word kanin, meaning “rice”, and can be thought of as the Filipino version of Indonesian or Malaysian kuih. It’s the most popular form of kakanin – a family of Filipino desserts or snacks made with glutinous rice paste. Puto refers to small steamed rice cakes made with slightly fermented glutinous rice dough (galapong). It’s one of the most iconic Filipino dishes you can think of and something that’s enjoyed everywhere in the country. There’s no better way to start this guide on Filipino desserts than with puto, one of the most famous dessert snacks in the Philippines. If you opt to have it all natural, boil some pandan leaves in water and substitute that with the water in the recipe.Photo by junpinzon THE BEST FILIPINO DESSERTS 1. You may also add some flavoring by adding drops of buko-pandan or ube extract. Roll each Pichi Pichi in grated coconut or grated cheese. Let them cool down completely so it is easier to remove from the molds, or place them in the fridge to shorten the cooling time.

#PICHI PICHI FILIPINO DESSERT FULL#

In a deep bowl, combine all ingredients together and mix thoroughly.įill individual cup molds about three-quarter full or a bit more but leave some space because it can rise a bit while steaming.Īrrange the filled molds in a steamer and steam for about 40-60 minutes or until they become translucent.

Once it is cooked and cooled it is rolled in grated coconut or grated cheese.Ĥ00 grams grated cassava - no need to squeeze out liquids Pichi pichi is a Filipino dessert made basically from just 3 ingredients: cassava, water, and sugar.

Pichi pichi filipino dessert