We had this for snacks, matched with a cup of hot chocolate. Hot chocolate is made from native chocolate we call "tableya" and traditionally prepared boiled and constantly whisked inside the clay pot...but now, it is simply boiled in ordinary pot and whisking is not so much done as we were busy cleaning also. When it came to a boil, that's the only time we stirred it. The latter is so wrong, as my mother would point out, it is still best to have it the old fashioned way. I do not have a picture of the hot chocolate because I forgot, lol... but the partnered food we call "kakanin" or food made out of ground rice...the big ones are called "Puto", so with the small white ones. They are actually best eaten with "Dinuguan" or Chocolate Stew in English...but since it will be partnered with hot chocolate, then there is no need. The brown ones are called "Kutsinta", I do not know the English name for this but let me just say that that is my favorite. They are best served with freshly grated coconut on top. Truly a yummy treat, but, caution dear friends...they are made from rice, hence...CARBO CAUTION there...
We had this for snacks, matched with a cup of hot chocolate. Hot chocolate is made from native chocolate we call "tableya" and traditionally prepared boiled and constantly whisked inside the clay pot...but now, it is simply boiled in ordinary pot and whisking is not so much done as we were busy cleaning also. When it came to a boil, that's the only time we stirred it. The latter is so wrong, as my mother would point out, it is still best to have it the old fashioned way. I do not have a picture of the hot chocolate because I forgot, lol... but the partnered food we call "kakanin" or food made out of ground rice...the big ones are called "Puto", so with the small white ones. They are actually best eaten with "Dinuguan" or Chocolate Stew in English...but since it will be partnered with hot chocolate, then there is no need. The brown ones are called "Kutsinta", I do not know the English name for this but let me just say that that is my favorite. They are best served with freshly grated coconut on top. Truly a yummy treat, but, caution dear friends...they are made from rice, hence...CARBO CAUTION there...
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1 comments:
oh kakanin!! the best puto and kutsinta are the small ones from Pangasinan.. here in Manila, you gotta try Dolor Kakanin's sapin-sapin and Amber's pichi-pichi.
never miss the flavored suman and budbud kabog too.
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