Buy kakanins online

Kakanins are traditional Filipino desserts generally made from glutinous rice and coconut milk.

The main ingredients typically used in kakanin are glutinous rice, coconut milk, sugar and oftentimes, fresh grated coconut.

Kakanins are generally prepared by combining glutinous rice (either whole grain, powdered, or both) with coconut milk and sugar, then cooking it in different methods depending on the variant.

As with any dessert, moderation is key. Kakanins are high in carbohydrates and sugar, but also offer fiber and other nutrients from the rice and coconut ingredients.

Kakanins are served in almost any Filipino occasion, especially during fiestas, Christmas, and other special gatherings.

Yes, kakanin can be frozen and reheated, though the texture and taste may slightly differ after freezing.

Yes, some kakanins like sapin-sapin and puto are often made with vibrant and attractive colors.

You can buy it at Weee! Asian Market, www.sayweee.com.

Common types of kakanins include bibingka, biko, sapin-sapin, puto, kutsinta, suman, and palitaw.

Kakanins originate from the Philippines and are a big part of the Filipino culinary culture.

No, kakanins are typically served as a dessert or snack.

Most Kakanins are inherently vegan as they are often made from rice, coconut milk, and sugar. However, some variants may contain animal-derived ingredients so it's best to check.

The shelf-life of kakanin is typically short, around 1-2 days at room temperature, depending on the specific variant. Refrigeration can extend this.

While coconut milk is a traditional ingredient, kakanin can be made without it. However, substituting it may change the taste and texture of the dish.

Kakanins can be reheated using a steamer, microwave, or even a frying pan for certain types. It's best to consume immediately after reheating.

The term 'kakanin' derives from two Filipino words, 'kain' (to eat) and 'kanin' (rice) which essentially translate to 'rice food' or 'food to eat with rice'.