Kakanin

Kakanin is a local term used to refer to delicacies made of native ingredients from different provinces. Most people often refer to various types of kakanin as suman as these are usually made of the same ingredients. Majority of the kakanin sold anywhere in the country is made of glutinous rice, cassava corn starch and other root crops mixed with coconut, sugar and other ingredients. Kakanin is frequently wrapped with banana or coconut leaves.

Baguio, as a highly urbanized city, is not known for kakanin. Usually, tradition sticks longer in the rural areas. However, lots of native delicacies from various places are sold in the city streets.

Different names and colours

The rectangular kakanin is usually called "linapet", while the triangle-shaped ones are called "patupat" in many places all over the country. Whatever way these are called in each region, this kind of kakanin is a tasty treat in variant colors and shapes.

Made to order

These native delicacies are produced for advanced orders and are sold per slice in most stores in the public market. This kind of kakanin is popular in the Ilocos Region.

Bili na suki!

A vendor, carrying her products by the shoulders, attends to a customer.

 

A vendor displays her products -- bibingka and tupig-- while patiently waits for buyers. 

Wrapped for better taste

Suman is wrapped in different manners for presentation and to maintain its freshness and taste. This suman is wrapped in coconut leaves, a rather stylish way to present the product.


Originally published in Multiply for a Journalism requirement. Photos and words by Visha Calventas & Irish.