Visayans are well-known in their seemingly innate commendable ability when it comes to cooking. One considerable way to prove this is in knowing how rich their list of delicacies are- one of which that makes the loudest noise are their original kinds of kakanin.
To witness not only the uniqueness but as well as how tasty Visayans’ creations are, here is a list of the kakanin wherein they take pride of:
Ibos is a kakanin which since the first time it has been introduced, has already been and is consistently serving as a pride of the provinces located in the Panay Island. How it is made? Glutinous rice soaked with a coconut milk and placed usually inside a coiled palm leaves as they are about to be steamed.
Kalamay Ng Bohol
Kalamay is probably one of the most special kakanin as it really requires both consistency and patience in the making of it- imagine preparing this one for a minimum of 4 hours? Well, the taste it has is an explanation as to why it is taking that long, nonetheless.
Kalamay from Bohol is also made up of mainly glutinous rice, muscovado sugar, and coconut milk- prepared in the ‘Boholano’ way, which of course, is a secret as to which they the only ones which are aware of.
We all are aware of what a suman looks like, but despite from what normally comes to our imagination when such word is stated, another version of it is hailed as a pride of Visayas- that of which is known to them as Suman Balintawak, a suman with a basic feature composed of black and white swirls.
Just as how a plain suman is prepared, Suman Balintawak is wrapped in banana leaves as you can see it in the streets of almost all the towns which could be found within the Visayas regions.
Budbud is specifically found at Negros Occidental and rather than being a merienda, it is much preferred if served as a breakfast. Budbud is best eaten with hot chocolate as to which Visayans call as sikwate.
If you’re a picky-eater but is a lover of kakanin still, it is suggested that you’d rather have this budbud versions as to which they call as the ‘Budbud Kabog’- this kakanin then is mainly made up of millet seeds.
Bibingka ng Cebu
Bibingka in Visayas, especially in Cebu could not only be found in front of churches during the Christmas season, but is indeed a top-sold product in every day of the year- both in streets and within their markets!
The difference of Bibingka ng Cebu compared to the usual ones we could find in Luzon is that it is both lighter when eaten and also, is lighter on our wallet! Well, this is certainly a must-try, what do you think?
A kakanin made from root crop pertained by the locals of Leyte and Samar as “talyan”- although binagol is not that usual kakanin you can find in any other place other than the said two, it’ll certainly make you crave just as it does in any other meal.
Binagol got its name from the root word “bagol” which basically means, coconut shell.
Well, it is simply because binagol is prepared through steaming it in coconut shells- cooked in both condensed and coconut milk, together with eggs, nuts, and sugar. Sweet and sticky just like kalamay… but not as much as a kalamay actually is!
Puto Maya is a specialty of Negros, this is a kakanin that looks like a suman but of course, tastes very different from it.
Other kakanin of that are of Visayan-origin or is a pride of the said are listed below:
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Kawalingpinoyrecipe.com. (2019). Native Delicacies and Kakanin Recipes | Kawaling Pinoy Tasty Recipes. [online] Available at: http://www.kawalingpinoyrecipe.com/native_delicacies.htm [Accessed 10 Feb. 2019].
prezi.com. (2019). Western Visayas (Region 6) Native Delicacies. [online] Available at: https://prezi.com/teww32ultlnq/western-visayas-region-6-native-delicacies/ [Accessed 10 Feb. 2019].