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Filipinos are big consumers of rice. It is an essential part of our cuisine and culture as a whole. We love it so much that a meal isn’t complete without it. Out of this love springs different types of rice: steamed and fried, white and brown, fluffy and sticky. We can have it for breakfast, lunch, and dinner. But that’s not all. We have also found a way to sweeten it and make a snack or dessert. Enter the kakanin.

A kakanin is a rice cake, and it comes in many forms. From sapin-sapin to bibingka to put bumbong, here are some easy and quick kakanin recipes on YouTube that you can try at home. Most of them are prepared with the use of a steamer and require minimal ingredients.

Mini Sapin-Sapin

As a kid, I remember waiting for the peddler’s “potpot” (horn), announcing its arrival. I enjoyed eating sapin-sapin because of its colorful appearance. Made from rice flour and coconut milk, this layered sticky or glutinous snack is one of the Filipino favorites. Mortar and Pastry channel shares its recipe for sapin-sapin using glutinous rice flour, regular rice flour, sugar, pure coconut milk, condensed milk, be flavor, and langka flavor. Check the description box for the exact measurements and other helpful tips.

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Biko with Latik

A La Carlene Dishes uses glutinous rice, coconut cream, coconut milk, brown sugar, and pandan leaves to make her biko or sinukmani. Her version is the most common type with latik (coconut curd) toppings. You will find the complete details for ingredients and the procedure as you watch the video.

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Kutsinta or cuchinta is another type of rice cake that has a gelatin-like appearance and texture and usually reddish-brown color. There are different ways to cook kutsinta — some use lye water, others do not.

LV Easy Cooking‘s version includes lye water. Other ingredients are brown sugar, anatto (atsuete) powder, warm water, starch (or tapioca), glutinous flour, and flour. Those who skip lye water (lihia) compensate by using cassava flour (tapioca starch) instead of glutinous flour. Partner kutsinta with grated coconut or cheese.

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Palitaw is probably one of the easiest kinds of rice cake to make. Its appearance is usually flat and oval in shape, but the shape varies like the round ones with yema or ube fillings. Panlasang Pinoy teaches the viewers how to do it. Here are the ingredients you need: glutinous rice flour, water, shredded coconut, white sugar, and toasted sesame seeds.

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Puto Bumbong

Puto bumbong is Filipino’s staple kakanin during Christmas. You can still find them being sold outside the Christmas season but very rarely. The purple finger-like steamed glutinous rice strips are slathered with margarine (or butter) and sprinkled with sugar and grated coconut combi, then covered in banana leaves. Usually, puto bumbong is paired with locally-concocted tea.

Madiskarteng Nanay shows us how we can make it even without the bamboo mold by substituting aluminum foil. The ingredients are simple and easy to find: glutinous rice flour, ube flavor, grated coconut, sugar, condensed milk (optional), and grated cheese (optional).

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Special Bibingka

Bibingka is another Christmas staple kakanin. Traditionally, it is cooked in a clay pot lined with a banana leaf on charcoal. It is usually topped with salted egg and grated coconut. Savor Easy‘s version uses metal molds and oven instead of clay pots and charcoal. Here are the ingredients: glutinous rice flour, rice flour, baking powder, salt, eggs, coconut milk, sugar, and melted butter. For the toppings, cheese is optional.

Subscribe to SAVOR EASY here!

Puto de Leche

The Spy Mom prepares her version of puto de leche in this video. For the leche flan, the ingredients egg yolks, condensed milk, and food color (yellow). And for the puto base, the ingredients are all-purpose flour, baking powder, salt, evaporated milk, egg whites, and sugar. She uses butter to grease the cup molds, so the finished products won’t stick.

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Bibingkang Malagkit na Bigas

This is another type of biko or sinukmani, just with ample amount of coconut glaze topping. Kusina ni Romy demonstrates his bibingkang malagkit na bigas recipe using glutinous rice, white sugar, coconut milk, and pandan leaf. For the toppings/glazing, he used coconut milk and brown sugar. The suggested amount per ingredient is indicated in the description box.

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Soft Puto Cheese

Jane Sakkam presents her soft puto cheese recipe with these ingredients: flour, sugar, baking powder, melted butter, evaporated milk, egg, water, and cheese. As you watch the video, you will see the exact amount needed per ingredient to get the same result as hers.

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Peanut Tikoy Roll

Kusina ni Lola shows how you can easily fix yourself peanut rolls. You will only need glutinous rice flour, white sugar, condensed milk, roasted ground peanut (for coating), peanut butter (for filling), and water. The measurements for the ingredients and other notes/tips are in the description box.

Subscribe to KUSINA NI LOLA here!

2020 • 8 • 27

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