Description: ‘Kakanin’ is a filipino sweet made with glutinous rice flour. It’s popular during Christmas time and great as an afternoon 'merienda’ or snack. This particular kakanin is the thing I miss most when I’m in London, it’s red rice sweet called 'kutsinta’ and my late grandmother used to give this sweet to me as a child growing up in my home town of 'Malabon’.
Muli na namang pumasok si manong sa aming opisina upang mag-alok ng (alam nyo na). Kung meron mang hindi nakakaalam ng itsura nun, eto yun oh -
Pero wala naman talaga akong issue sa tinitinda nya. Sa kanya ako may issue. Hindi masama ang issue. Ang totoo.. Hanga ako ng sobra sa kanya. Sa kabila nang madalas namin syang tanggihan, halos araw-araw pa din syang pumupunta para ialok ang kanyang ipinagmamalaking paninda. Ika nga ng matatanda “Try and try until you secceed!”
Hanga ako sa kanyang kasipagan. Saludo ako sa kanyang pagiging matiyaga. Ganito ang klase ng mga tao ang dapat tularan pag dating sa pagiging masipag at matiyaga. Kaya nga hindi talaga ako madalas maniwala lalo na sa mga bata-bata pa at maganda ang pangangatawan na nasa kalye at nanghihingi ng pera kung kani-kanino. Napakarami talagang paraan para mabuhay kesa umasa sa panghihingi. Aminin man natin kasi o sa hindi, sakit na talaga natin yang mga pinoy, ang katamaran. (Hindi lang yung mga namamalimos yung tinutukoy ko.. Pati ikaw na buong maghapon lang na nakahilata araw-araw dyan sa bahay nyo!)
Ano ang ending? Hindi pa din ako bumili.. Busog pa ako eh.
MALAGKIT is the Tagalog word for glutinous rice. It is boiled, steamed, pounded, ground, puffed and roasted to produce a thousand and one sticky and sweet delicacies the Orient is known for.
In the Philippines, glutinous rice is grown mostly in CentralLuzon and Southern Tagalog. In public markets, one can find two varieties of malagkit. The first class or “sweet” variety, which has a rounded and ivory white grain and the regular or cheaper one with a longish and almost translucent grain.
Most of the native delicacies originating from the different regions of the country contain malagkit as the main ingredient. Coconut, creamy and mildly sweet, always serves as an accompaniment to enhance the malagkit’s glutinous texture.
How did the malagkit delicacies we are so fond of come to be? Certainly, their discovery could be attributed to our fore fathers’ creative curiosity and experimental spirit. We could imagine, for example, that it must have occurred to them that if sweet rice was boiled in pouches made from nipa leaves or banana leaves, the result would be a fragrant and delectable snack food which we now call suman.
We may also conjure images of farmers’ wives in the Ilocos region of yore entertaining the idea of using the mounds of rice chaff that abounded in the fields for cooking. They made a dough from ground sweet rice, mixed it with coconut milk and sugar, wrapped the concoction with layers of banana leaves to protect it from ashes, and placed it under the slow burning rice chaff. The outcome? The exotic tupig we all rave about!