As much as Mindanao possess a very rich culture, having been able to preserve a lot of which their ancestors have passed unto them- goes the same abundance when talking about the wide variation when it comes to their foods.
One among the classification of this food we’re talking about is their mouthwatering list of kakanin. To let you have a glimpse on the beauty of Mindanao’s culture through one of its specific streams, which is through their kakanin- here we’ve made a list which will both satisfy and make you crave at the same time.
Dodol of Maranao
Since kakanin has already been part of our culture and traditional practices, it is of no doubt that it could be a big possibility that a kakanin could be linked with status in life- yes, this kakanin can be a status symbol!
We’re talking about nothing else but as to what they pertain as “Dodol”. This kakanin, in its taste and some of its features, could be set in line with kalamay and pastillas- in fact, it is prepared with almost the similar set of processes!
This kakanin is prepared with the use of the coconut milk, white sugar, and of course- the basic component, ground rice flour. Alike with the persistence and patience needed in preparing a kalamay, Dodol requires continuous mixing until thickened in a specific way.
Another reason why this kakanin is highly regarded is that it is the top-preferred kakanin to be prepared during special occasions celebrated by the people in Mindanao- that of which includes weddings and nationally recognized celebration known as the Ramadan.
Mindanao also has a version of this kakanin just as how the Visayans do- truly, a beloved merienda! Puto Maya in Mindanaoan version usually goes in white and purple color- this is prepared by being combined with ginger and sugar under continuous mixing.
Final preparation of it is either wrapped in banana leaves or is placed in a plate, Puto Maya is believed to be best served with hot chocolate or for some, with mango on the side.
Made up of the basic glutinous rice- combined with sesame seeds and grated coconut. The most loved feature of this kakanin is due to how it is nso easy to be chewed- the preparation of this one is much preferred when cold.
Pastillas de leche
Pastillas de leche is usually pertained to as the “milk candies”- a recommended food to keep on your pocket if you’re into traveling for the whole day.
Prepared through a combination of granulated sugar with condensed milk- as sweet as you could ever imagine, indeed!
In cooking, it is prepared in the cylindrical form if not sphere and is wrapped inside a cellophane paper if not the normal paper.
Panyalam is basically a formed delicacy of a specific tribe in Mindanao called as the Mansaka Tribe. Panyalam is deep-fried kakanin and is mainly made up of coconut milk, ground rice, and sugar!
Particularly, this tribe is indigenous to Compostela Valley.
Another kakanin from a specific tribe! Here we have what the Mindanaoans call as the Yombol’l- cooked with the use of rice and again, prepared inside banana leaves. What’s the difference? Well, they said that only those who taste are the only ones rightful in giving judgment, what do you say about it?
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Mae, F. (2019). Native delicacies in Mindanao. [online] Nativedelicaciesinmindanao.blogspot.com. Available at: http://nativedelicaciesinmindanao.blogspot.com/ [Accessed 10 Feb. 2019].
Pueblo Deoro (2019). [online] Available at: https://www.pueblodeoro.com/blog/7-unique-dishehttps://www.choosephilippines.com/go/local-flavors/3269/10-mindanaoan-tribal-foods-of-cdo/ [Accessed 10 Feb. 2019].
philippine delicious delicacies. (2019). Mindanao Delicacies. [online] Available at: https://filifinodelicacies.wordpress.com/2012/09/26/mindanao-delicacies/ [Accessed 10 Feb. 2019].