Hello and welcome! If you’ve ever been curious about the delicious, sweet, and often colorful treats you see at Filipino parties or bakeries, you’re in the right place.
Welcome to the wonderful world of kakanin (ka-ka-nin)—the amazing family of Filipino rice cake snacks. Whether you’re completely new to Filipino food or you’re looking to finally learn the names of all those delightful treats, consider this your friendly, no-stress guide.
We’re going to introduce you to these sticky, sweet, and incredibly addictive snacks, share a bit of the culture behind them, and even give you a super simple recipe to try. No prior knowledge needed—just bring your curiosity!
First Things First: What is Kakanin?
Let’s start with the basics! Kakanin is a traditional category of Filipino snacks and desserts made primarily from glutinous rice, rice flour, and coconut milk. They are a cornerstone of Filipino food culture.
But they’re so much more than just snacks! In the Philippines, kakanin is:
The heart of celebrations: No birthday, holiday, or town festival is complete without a tray of these shared sweets.
A daily comfort: Often enjoyed as merienda (a mid-afternoon snack) with coffee or tea.
A taste of heritage: For many, the smell of steaming rice cakes is a powerful reminder of home and family.
Your Guide to Must-Try Filipino Rice Cakes
Ready to meet the classics? Here are the most beloved kakanin you need to know about.
1. Biko (Bee-koh) – The Sticky Rice Caramel Dream
What it is: A rich and chewy cake made from sticky rice cooked in coconut milk and brown sugar, then topped with latik—a sweet, caramelized coconut syrup that is absolutely divine.
Taste & Texture: Deeply caramelized, creamy, and satisfyingly chewy.
Pro Tip: This is the ultimate party dessert in the Philippines. If you see it, try it!
2. Puto (Poo-toh) – The Fluffy Steamed Cakes
What it is: Soft, airy, and slightly sweet steamed rice cakes. Don’t let the name surprise you! 😄
Taste & Texture: Light, fluffy, and pillow-soft. They are often topped with a slice of cheese for a wonderful sweet-and-salty combination.
Pro Tip: Puto is famously paired with dinuguan (a savory stew), but they are just as delicious on their own with your morning coffee.
3. Kutsinta (Koot-cheen-tah) – The Jiggly Brown Bite
What it is: A small, brown, jelly-like steamed cake with a unique bouncy texture, thanks to a small amount of lye water (it’s perfectly safe and traditional!).
Taste & Texture: Mildly sweet and delightfully chewy, almost like a soft gummy. It’s always served with grated coconut on top.
Pro Tip: This is a very popular and affordable everyday snack you’ll find in local markets.
4. Sapin-Sapin (Sah-pin Sah-pin) – The Layered Masterpiece
What it is: A beautiful, multi-layered dessert where each colorful layer has a different flavor—usually purple yam, pandan (a fragrant leaf), and jackfruit.
Taste & Texture: Slightly sweet, soft, and a little sticky. It’s a feast for the eyes and the palate!
Pro Tip: The vibrant colors are all natural, derived from ingredients like ube (purple yam) and pandan.
5. Palitaw (Pah-lee-tao) – The “Floating” Rice Cake
What it is: The name comes from the word “float,” because these flat, oval-shaped rice cakes are boiled until they rise to the surface. They are then rolled in coconut, sesame seeds, and sugar.
Taste & Texture: Simple, chewy, and not overly sweet. A perfect light snack.
Want to Try Making One? Let’s Make Easy Puto!
This is a simplified, beginner-friendly recipe that uses easy-to-find ingredients. You can do this!
Simple Puto (Steamed Rice Cakes) Recipe
Ingredients:
2 cups rice flour
1 cup white sugar
1 tbsp baking powder
1 can (13.5 oz) coconut milk
¾ cup water
Sliced cheese (optional, but highly recommended!)
Instructions:
In a large bowl, whisk together the rice flour, sugar, and baking powder.
Gradually pour in the coconut milk and water. Mix until the batter is completely smooth and free of lumps.
Let the batter rest for 30 minutes. This is the secret to getting those soft, airy cakes!
While waiting, prepare your steamer. Bring water to a boil.
Lightly grease your molds (a muffin tin works perfectly!). Pour the batter in, filling each cup about ¾ full.
If using, place a small piece of cheese on top of each one.
Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool for a few minutes before removing from the molds. Enjoy warm!
Parting Words
We hope this guide has been a fun and helpful introduction to the sweet, sticky, and wonderful world of Filipino rice cakes. Trying food from another culture is a beautiful way to connect, and we’re so glad you started with kakanin.
Have you tried any of these snacks before? Do you have a favorite? We’d love to hear about your experience in the comments below! Happy eating!
Easy Filipino Puto (Steamed Rice Cakes)
Ingredients
- 2 cups rice flour
- 1 cup white sugar
- 1 tbsp baking powder
- 1 can 13.5 oz coconut milk
- ¾ cup water
- 3-4 slices cheese cut into small squares (optional)
Instructions
- In a large bowl, whisk together rice flour, sugar, and baking powder.
- Gradually pour in the coconut milk and water. Mix until the batter is completely smooth and free of lumps.
- Let the batter rest for 30 minutes. This is the secret to soft, airy puto!
- While waiting, prepare your steamer. Bring water to a boil.
- Lightly grease your puto molds or muffin tin. Pour the batter in, filling each cup about ¾ full.
- If using, place a small piece of cheese on top of each one.
- Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before removing from the molds. Enjoy warm!
Video
Notes
Notes
- Resting the batter is crucial for achieving the right fluffy texture.
- For a traditional touch, line your steamer with banana leaves for an authentic aroma.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Re-steam for a few minutes to make them soft again.
- No molds? A regular muffin tin works perfectly!
Nutrition (per serving)
180Calories32gCarbs2gProtein5gFat16gSugarFrequently Asked Questions
Are these rice cakes gluten-free?Yes! Most traditional kakanin are naturally gluten-free as they are made from rice flour or glutinous rice, not wheat.Where can I buy these if I don't want to bake?Look for a Filipino or Asian grocery store in your area. Many will have a section with fresh or frozen kakanin. You might also find pre-made mixes for puto or kutsinta in the baking aisle.How should I store them and how long do they last?Because they contain coconut milk, they are best enjoyed fresh. You can store them in an airtight container in the refrigerator for 2-3 days. The best way to reheat them is to steam them for a few minutes to bring back their soft texture.What does "merienda" mean?It's a Spanish-derived word used across the Philippines to mean a light meal or snack, especially one enjoyed in the afternoon.
