Chef RV Kakanin Recipes: Filipino Rice Cakes & Sticky Sweets

Q: What makes kakanin unique compared to other desserts?

Kakanin is usually made with glutinous rice or rice flour, coconut milk, and local sweeteners—steamed, baked, or broiled for a chewy texture.

Q: Can I substitute coconut milk?

You can use evaporated milk or dairy cream, but authentic flavor comes from fresh or canned coconut milk.

Q: How long does kakanin stay fresh?

Most kakanin is best eaten the same day, but it can be stored in the fridge for 2–3 days. Reheat by steaming or microwaving with a damp paper towel.

Q: Which kakanin are most popular during holidays?

Bibingka, Sapin-sapin, and Puto Bumbong are Christmas staples, while Cassava Cake and Kutsinta are year-round favorites.

Discover Chef RV Manabat’s kakanin recipes—bibingka, kutsinta, sapin-sapin, cassava cake, and other Filipino rice-based desserts perfect for merienda and fiestas.

Sticky, chewy, and coconut‑rich—kakanin represents the heart of Filipino merienda and fiesta tables.
This hub collects Chef RV’s most beloved rice‑based sweets, from Bibingka and Kutsinta to Cassava Cake and Sapin‑Sapin, made approachable for the modern home baker. New and updated recipes under this topic auto‑populate below.

Quick picks (choose your vibe)

Super simple: Puto (steamed rice cakes), Kutsinta, Palitaw
Bake shop favorites: Cassava Cake, Bibingka (oven/broiler)
Layered showstoppers: Sapin‑Sapin, Biko with latik

Pantry & tools

Flours/starches: glutinous rice flour (malagkit), regular rice flour, cassava flour (for cassava cake), cornstarch
Coconut: coconut milk, coconut cream, grated coconut, latik (coconut curds/oil)
Sweeteners: white sugar, brown sugar/muscovado (deeper flavor), condensed milk (for some bakes)
Flavorings: pandan, ube, vanilla, anatto/achuete (for color)
Tools: steamer (or large pot + rack), 8–9‑inch pans or bilao‑style molds, banana leaves, whisk, silicone spatula

Make‑ahead & storage (at a glance)

Recipe / Component	Fridge	Freezer	Reheat tips
Bibingka	2–3 days	1 month	Oven 160°C (320°F) 6–10 min; warm on banana leaf if possible
Cassava Cake	3–4 days	1–2 months	Oven 160°C 8–12 min; broil 1–2 min to refresh the top
Kutsinta	2–3 days	not ideal	Steam 3–4 min; oil molds lightly after
Puto (steamed)	2–3 days	1 month	Steam 2–3 min; keep covered to prevent drying
Sapin‑Sapin	3–4 days	1 month (layers)	Steam 5–6 min until bouncy; serve with latik
Latik (curds + oil)	7 days (oil)	1–2 months	Warm gently; keep curds crisp by reheating briefly

Food safety: Cool fully before covering to avoid condensation; store in shallow containers; reheat until hot throughout.

Texture & sweetness guide

Kakanin	Texture goal	Sweetness	Skill	Method
Bibingka	Soft, cakey	★★★☆☆	Easy	Bake/Broil
Cassava Cake	Chewy‑custardy	★★★★☆	Easy‑Med	Bake
Kutsinta	Bouncy‑gel	★★★☆☆	Easy	Steam
Puto	Fluffy‑bouncy	★★☆☆☆	Easy	Steam
Sapin‑Sapin	Chewy layers	★★★★☆	Med	Steam

Techniques that make the difference

Measure by grams. Consistency matters with starch‑heavy batters; small errors swing texture.
Bloom color/flavor. Achuete in warm oil for color; pandan/vanilla in warm coconut milk for aroma.
Steam control. Keep a steady simmer (not a violent boil) and wrap the lid with a towel to prevent water drips.
Banana leaves = flavor. Briefly pass over flame or hot pan to soften, then line pans for bibingka.
Mix just to combine. Over‑mixing can create dense or rubbery crumbs in bibingka and puto.
Layer discipline (Sapin‑Sapin). Steam each layer until set before adding the next; avoid rushing or colors will bleed.

Common mistakes & quick fixes

Gummy or tough texture? Too much glutinous flour or over‑steamed → swap part with regular rice flour; shorten steam time.
Wet top/dents from condensation? Steam too hard or uncovered lid → reduce to simmer; towel‑wrap the lid.
Underbaked center in cassava cake? Pan too deep or oven too hot → bake longer at 160–170°C (320–340°F) until set and lightly golden.
Kutsinta won’t set? Ratio off or weak heat → steam longer at a steady simmer; ensure enough coagulating agent per your recipe.

Serving ideas

Bibingka warm with butter, salted egg, and coconut
Kutsinta with grated coconut and latik syrup
Sapin‑Sapin slices topped with crunchy latik
Puto with cheese on top or as a side to savory dishes
Cassava Cake with a caramelized custard topping for celebrations

FAQs

What makes kakanin unique compared to other desserts?
Kakanin uses glutinous rice or rice flour with coconut milk and local sweeteners, then steamed or baked for a chewy, comforting texture.

Can I substitute coconut milk?
Evaporated or dairy cream works, but coconut milk gives the most authentic flavor. Use full‑fat for richness.

How long does kakanin stay fresh?
Most are best on day one, but they keep 2–4 days refrigerated. Reheat by steaming (most items) or gentle oven heat for baked versions.

Which kakanin are most popular during holidays?
Bibingka and Puto Bumbong headline Christmas, while Cassava Cake and Kutsinta are year‑round favorites.