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Bulacan Sweets and Native Delicacies (Kakanin)

*** THE MAIN INGREDIENT segment aims to inform, educate, share skills and knowledge. It also hopes to satisfy most of our TASTEBUDS (the five elements of taste perception: salty, sour, bitter, sweet, and umami or savoury). You can request INGREDIENT(s) be featured for its uses, nutrient contents and/or cooking tips, and comments/suggestions, by e-mailing: [email protected] or s-mail: c/o Marietta Pangan-Dutkoski @ 18 Farnham Drive, SE Calgary, AB T2H 1C6. ***The author has had 13 years of experience in the field of Food and Nutrition, Research, Community/Public Health and Food Services combined. Earned the Degree in Nutrition & Dietetics (Philippines.) and Food and Nutrition Technology Program (Canada). Information presented in this segment is based on nutritional books, online searches and personal knowledge of the author. Furthermore, all recipes featured in this segment are personally developed and/or original creations of the author, and are intended solely for personal use of the end users. This article and contents are copyrights and patent pending and therefore, no portion/ parts or whole can be re-produced for any other use other than stated above without the author’s expressed permission. Mbpd

As Christmas is just around the bend, I hope you’ll agree with me that gift giving with labor of love is really very thoughtful and sweet. Speaking of sweet, here in Northern America, people often give away cookies and chocolates for Christmas gifts and exchanges. Potlucks are non-stop and Christmas parties make our tight schedule a lot tighter. That’s why I thought it’s very timely to feature something you can give away or bring from the heart with a touch of native origin this yuletide season-SWEETS and NATIVE DELICACIES. Come along with me as we explore Bulacan and grab some of our favourite and familiar palate teasers for which this province is very well known.

BULACAN ‘s fame to the culinary world started on a very small scale rooted in dedication to San Miguel, de Mayumo (patron saints of sweets)in San Miguel, Bulacan. From pastillas de leche, inipit to fruit preserves such as “santol,” “kundol”, and mango, up to the native snacks and delicacies which are truly to die for, Bulacan today is a haven or cozy paradise for the hunters of out-of-the-ordinary sweets
Bulacan lies at the heart of Central Luzon Region in the Republic of the Philippines, It is my beloved province, well-known for the following industries: Marble and Marbleized Limestone, Jewelry, Pyrotechnics, Leather, Aquaculture, Meat and Meat Products, Garments, Furniture, High-Value Crops, and of course the culinary pride and gastronomic delight: Sweets and Native Delicacies (Kakanin)which we will put in the spotlight here at The Main Ingredient,

Dubbed as “Northern Gateway from Manila-the nation’s capital,”, Bulacan prides itself mainly for its rich historical heritage which has fast become an ideal tourist destination, owing to its vital role in Philippine history and its rich heritage in culture and the arts.. The historic Barasoain Church in Malolos (Bulacan’s capital city) is the birthplace of the First Constitutional Democracy in Asia(1899).. Many national heroes and political figures were born in this province. Bulacan was also one of the first to revolt against Spain (thus, the province is honored by being one of the 8 rays of the sun in the national flag). Bulacan was also the cradle of the nation’s noble heroes, of great men and women; among them: Marcelo H. del Pilar—”The Great Propagandist,” and General Gregorio del Pilar“—The Hero of Tirad Pass.”. It is home to many of the country’s greatest artists, with a good number elevated to National Artists which is why Bulacan gained its title “bayan ng mga makata “ (province of great poets,). Among them the legendary poet Francisco “Baltazar” Balagtas, the musician Nicanor Abelardo, and the nationalist sculptor Guillermo Tolentino… ( to be continued) on December issue……)..

TASTEBUDS: SWEETS

SWEET: PASTILLAS de LECHE

( MILK CANDY)

Ingredients:

1 cup powdered regular milk

1 cup skimmed milk powder
1 can condensed milk (300 ml)
White sugar for coating

Procedure

1. Sift powdered milk in condensed milk gradually. 2. Using spoon mix the ingredients until well blended

4. Set aside for 5-10 minutes before shaping into small balls. 5. Form into balls using 2 teaspoons

6. Drop in sugar until coated.
7. Wrap in Japanese paper

Yield: 3 dozens.

SWEET: MARZIPAN de KASUY

(CASHEW MARZIPAN)

Ingredients:

2 ½ cups ground cashew

½ c coarsely ground cashew for coating

1 can condensed milk
2 eggs, lightly whisked

pinch of cream of tartar
1\2 tsp vanilla extract

Procedure:
1. Pour milk a heavy double boiler and cook on a low heat.
Add cream of tartar and bring to the boil until it gets thick
Remove from the heat and then add ground cashew and vanilla extract.
Add the eggs and return to a low heat and stir for a couple of minutes.
Set aside for 30 mins before shaping into small balls
Place the remaining coarsely ground cashew on to a shallow container.
. 7 Form into balls using 2 teaspoons
Drop in ground cashew until coated.
Wrap in cellophane Yield: 3 dozens

SWEET: YEMA (CUSTARD CANDY)

SWEET: PULVORON

Ingredients:

1 can condensed milk
12 egg yolks

Colored cellophane for wrapping

Procedure:

1. Mix condensed milk and egg yolks in a double boiler –

2. Cook mixture under medium – high heat, stirring continuously to avoid scorching until the mixture coagulates and separates from the pan.

3. Cool. Shape into pyramids and wrap with cellophane.

Yield:3 dozen

Ingredients:

4 cups cake flour
1 cup powdered milk 1 cup skimmed milk
2 cups white sugar
1 cup soft low fat butter margarine (melted) Cellophane wrapper

Procedure: 1.Toast flour in moderate heat for 15 minutes or until light brown, stirring constantly. 2. Add powdered milk, stir for another 5 minutes. 3. Add sugar , melted butter then Refrigerate -5mins 4. Mix well and pack using pulvoron mold. Wrap in cellophane or Japanese paper. Yield: 2 ½ dozens

Masapan de Buko	INIPIT
Ingredients: 1 cup grated young coconut 1 tablespoon flour 1 cup evaporated milk 2 egg yolks, beaten 1 teaspoon vanilla extract 1/2 cup crushed pineapple 6 tablespoon coarsely ground peanuts ¾ cup sugar 1 egg white for basting 2 tablespoons of water Procedure: 1. Mix grated coconut, pineapple and cook at low heat. 2. Add milk and stir constantly 3. Dissolve flour in small amount of water then pour into the mixture 4. Add yolks until it boil and thickens 5. Pour vanilla and ground peanuts. Blend well 6. Transfer into small muffin paper cups. 7. Baste the top with egg white and bake until thy turn golden brown. Yield: 2 dozens	Ingredients
	BASE 1 2 cups cake flour ½ cup suagr 1/3 cup soft low fat butter I teaspoon baking powder 1 teaspoon salt 1 1/2 tsp. 8 pcs egg yolks 1/2 cup water	BASE 2 Ingredients Quantity Egg whites 8 pcs. White sugar 3/4 cup cream of tartar 1 tsp FILLING 2 eggs 1/3 cup All purpose flour 1/2 cup condensed milk ½ can Evaporated milk salt 1/4 tsp. vanilla 1 tsp.
	PROCEDURE 1. Preheat oven at 350′F for 30 minutes. 2. Combine all the BASE 1 ingredients in a bowl and blend well, using wire whisk. Set aside. 3. Place all BASE 2 ingredients into the mixing bowl. Using wire whisk, shift the mixer at high speed for 5 minutes or until stiff but not dry. 4. Combine base 1 and 2, mix well using rubber spatula. 5. Put the batter into greased lined (12 x 16 x 1/2-inches) pan and tap once onto working table to release air bubbles. 6. Bake at 350′F for 25 to 30 minutes or until cake tester inserted comes out clean. 7. Turn the pan upside down, and peel the lined paper. Let it cool. Filling: 1. In a heavy saucepan, combine all the ingredients mix until dissolved. 2. Cook the filling in low heat (to avoid burnt taste), stir the filling until the filling coats the spoon. Set aside. TO ASSEMBLE Prepare the cool base, put the filling and spread all over the base. Top with another base and slice to any shape you like. Yield: 1 ½ dozens

Bulacan Sweets and Native Delicacies (Kakanin)

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