The Endless Varieties of Kakanin
Kakanin variety that can’t be classified
Inutak – From the word utak (brains), this brain like consistency kakanin, prepared with two layers first is made with purple yam then topped by a coconut cream flavoured topping.
Sapin Sapin – Another layered kakanin prepared in 3 to 4 layers, the purple layer usually consists of purple yam, the orange layer has a hint of aniseed, the white layer contains young coconut meat and green is flavoured with pandan.
Kutsinta – This orange brownish sticky jelly textured rice cake is made from a mix of cassava starch or rice flour (sometimes mixed with all-purpose flour), sugar and lye water served with freshly grated coconuts.
Pichi Pichi – Kakanin prepared with grated cassava, lye water and sugar coated with grated coconut
Tikoy – Steamed glutinous rice brought to Philippines by the Chinese, this is then pan fried while coated with a thin layer of beaten eggs.
There you go, hopefully I had educated and informed you on the varieties of kakanin, if you know something not on this list let us know so we can showcase them.