Filipinos love kakanin. Of course it may not be prudent to generalize but at least almost everyone we know swear to love kakanin. From sidewalks to shopping malls, you’ll see stalls selling kakanin. We’ve featured a few, including Rosalie’s and Arny-Dading, from suman lihiya to cassava cake. There’s one kakanin that we see only in Luzon, the sapin-sapin.
Sapin is a Tagalog term for “layer” or “underlayer”, and sapin-sapin is layered sticky rice cake. Each layer has a different color and flavor, although all layers are made of galapong (sticky rice dough). The layers vary, from plain (white/gray), purple (yam or ube), yellow (corn), red (plain food coloring) and green (pandan-flavored).
The presentation also varies. For Mommy’s kakanin, the sapin-sapin is placed in a bilao, the size depending on how much you’re willing to consume (and pay). The multi-layered kakanin is cut in circular strips and placed alternately to show different colors. At the center is biko, which is whole sticky rice cooked in coconut milk and sugar.
Mommy’s offer a wide range of kakanin products, not just sapin-sapin. There’s biko, suman, puto, cassava cake, Pansit Malabon and a whole lot more.
True, kakanin is common favorite among Filipinos and could be found everywhere. A few of the kakanin producers have been consistent in the quality and taste dished out to the consuming public. Among the “few good men”, or few good kakanin brands, is Mommy’s.
i just wanna ask if is it possible to put the kakanin in a box but without using bilao