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Native Delicacies

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Arlo Aquino

on 7 October 2012

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Transcript of Native Delicacies

NATIVE DELICACIES A native delicacy is a recipe which is quite popular in some particular country and not well-known abroad.
Is any kind of food item made from rice, cassava or any crop mixed with other ingredients, traditionally prepared and that has been shaped, condensed, or otherwise combined into a single object. Are special foods that are connected in some way to a certain area.
Generally, the locals would see it as a treat for themselves, only occasionally eaten.
For example, one would not expect to find a restaurant eating insects in America, whereas in Africa and South America, such a thing would be normal and acceptable. Kakanin or Native Delicacies are integral part of the Filipino food culture.
Uniquely Filipino, these are sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow cooked and usually made with coconut or coconut milk. http://www.filipino-food-recipes.com/kakanin.html#ixzz25PJbbhJY
http://www.latestrecipes.net/2011/08/22/bibingka-espesyal-bibingka-royale/ SOURCE/s:
Bibingka Espesyal (Rice Cake)
Bibingka espesyal or Bibingka Royale or simply just bibingka to many, is very popular during Christmas season. It’s like a pancake with cheese and salted egg, sugar and grated fresh coconut topping-if only it’s as easy as pancake to make at home. Bibingka is a special rice cake made of rice dough called galapong (it’s rice that’s soaked overnight and ground finely), coconut milk and eggs; it is cooked in a special clay stove that is covered with a sheet of tin filled with burning coals.
Cassava Cake
Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.
Being a popular dessert, different recipe versions are available for Cassava Cake. is made from sweet rice, sugar, and coconut milk.
the topping is coconut cream or kakang gata and panutsa.
the topping has to set so baking is required.
KALAMAY refers to any sweet sticky dessert cooked in coconut milk.
Different regions have their own particular recipe for this; some are made from glutinous rice and others from rice flours. Kalamay Is a sweet sticky rice dessert made from glutinous rice dough.
the dough is portion, flattened, and shaped like a tongue, then cooked by dropping in boiling water.
initially, each one will sink to the bottom but once it floats to the surface, that's the indication that it's cooked.
dredging in fresh shredded coconut will prevent it from sticking together, and a mixture of sugar and toasted sesame seeds or linga is sprinkled on top before serving. Palitaw •It could be made from rice or sweet rice, or any of the root vegetables like ube, cassava, taro.
•It could use coconut, and coconut by-products.
•It could be cooked in banana leaf or flavored with pandan leaf.
•It usually is sticky, chewy and takes hours to make - a real labor of love...
•And they're Filipino originals!
What qualifies a sweet delicacy as Kakanin? halayang ube or purple yam ube dessert is quite common during holidays, town fiesta, and special occasions.
the texture is a little chewy and creamy, and the flavor of the ube should stand out.
it is sometimes topped with lantik, made from continuously reducing the coconut cream until the remaining curd gets fried from its own oil.
some commercially prepared Halayang Ube use all-purpose flour as thickener. Halayang Ube Kutsinta or Cuchinta is one of the popular sticky rice cakes.
it is reddish-brown in color, made from rice flour and served with shredded coconut.
also known as brown rice cake.
is a type of kakanin that uses lye water as an ingredient.
is somewhat sticky yet chewey at the same time and is best eaten with grated cocnut on top. Kutsinta the Filipino rice cake.
is made from cooked rice that has been soaked and ground up to make the rice dough or galapong.
common leavenings used are baking powder and active dry yeast.
Double-Acting Baking powder gives it either a flower-like or a rounded top, so cooking in individual containers is advisable.
On the other hand, active-dry yeast leaves the top flat, so it's best to cook in a square container. Puto is made from glutinous rice that is partiall cooked, then mixed with coconut milk until very thick in consistency.
the topping is latik or the fried coconut milk curd, set at the center of each slice. Biko is a Filipino dessert made from coconut milk, cornstarch, and sugar.
it is often called Coconut Pudding.
it is easy to make and the ingredients are very common.
the secret to a good maja is the ingredients you put in. Pinoy Maja Blanca is a rice cake originated in the Philippines.
it is made from glutinous rice cooked in coconut milk, and often steamed in banana leaves.
it is served wrapped in buli or buri palm (Corypha) leaves and usually eaten sprinkled with sugar.
is also known as budbod in the Visayan languages. Suman
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