Image via WikipediaKakanins are dishes prepared from locally grown products. Their respective unique preparations are enhanced and made better by their province of influence. The variety of kakanins is as numerous as the islands in the Philippines.
Preparation procedures for most kakanins are tedious and time consuming; take for example, the making of galapong. The rice grains need to be soaked overnight to make the grains malleable for grinding. Often, the long hours of cooking kakanins cannot commensurate with their shelf life and quality.
Most kakanins are best eaten when newly prepared. Since kakanins are mostly made from starch, they tend to retrograde into hard rubbery products with time. They lose their water content as chemical bonding occurs.
Freeze kakanins in a tightly sealed plastic to preserve their quality. When you want to eat them, steam or heat them in a microwave oven to make them palatable again.
Kakanins are best served on a native platter lined with banana leaves.
White grated coconut is a choice partner for kakanins. As a garnishing, it provides contrast to the kakanins dull color. Food coloring is seldom used in kakanins.
PUTO BUMBONG
You will need:
1/2 kg. malagkit pirurutung
1 pc. small mature coconut
1 cup mascuvado sugar, ground
Banana leaves
Water
Here's how:
1. Soak malagkit pirurutung (violet sticky rice) overnight or at least 4 hours.
2. Grind malagkit pirurutung. If it is pale in color, add violet food coloring.
3. Knead malagkit and divide into small parts. Roll into finger-sized thickness
then cut into three inch-long sticks.
4. Boil water in a deep kettle . Drop malagkit sticks one at a time.
Remove floating sticks (they're now cooked) from water using a strainer.
5. Rinse the cooked product with tap water and drain.
6. Dredge sticks with grated coconut and serve in platter lined with banana leaves.
7. Serve with mascuvado sugar.
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