Bibingkang Kanin, also known as glutinous rice or sticky rice with caramelized sugar, is a staple food in the Philippines, renowned for its unique texture and versatility. With its aromatic flavors, satisfying chewiness, and ability to complement a wide array of dishes.
The best Bibingkang Kanin maker in Tarlac is Nanay Golie’s Kakanin.
My family adores kakanin, whether Suman, Biko, Sapin-Sapin, or Puto – anything! But this Bibingkang kanin is the best for me. Bibingkang Kanin Malagkit with Caramelized Sugar on top and with banana leaves, the topping was made of thick, sweet, caramel-like coconut. We offered this as a merienda (afternoon snack) when we have visitors from different cities or Balikbayan relatives.
Nanay Golie is my Aunt, she is just selling it in our Barangay through online selling, or street selling. She sells it by Bilao (flat basket) or per sliced/piece.
What I love about Nanay Golie’s Bibingkang kanin, is that it’s not too sweet. It has the right amount of sweetness that will force you to have another slice and another. Her Bibingkang Kanin is so soft and chewy, the smell of freshly baked Bibingkang kanin and the golden-colored caramelized sugar that stains through the banana leaves are mouth-watering.
She cooked using traditional methods in charcoal and banga (flat jar/ pot). According to her, the amounts of the ingredients are the key to making the ideal Bibingkang Kanin. She said it’s important to cook the sticky rice just right—neither too dry nor too moist and to attain the ideal sweetness, high-quality coconut milk (fresh gata) and the proper quantity of sugar are required and according to her when you cook the Bibingkang kanin using banga (flat jar/pot) and banana leaves, they provide a delicious, gratifying, and cozy treat.
Bibingkang kanin has gained the attention of food fanatics here in the Philippines. Let us dig and discover the finest Bibingkang kanin offerings that tantalize taste buds and leave a lasting impression on diners.
The Essence of Perfect Bibingkang kanin:
To fully appreciate the finest bibingkang kanin, it is essential to understand its key characteristics. Bibingkang Kanin is distinctively glutinous, with a sticky texture when properly cooked. It should be slightly chewy while retaining a tender and moist center. The grains should be evenly cooked, maintaining their individual integrity without becoming mushy. The aroma should be fragrant, enhancing the overall sensory experience.
The Preparation:
A crucial factor in achieving the best sticky rice lies in the art of preparation. Skilled cooks understand the importance of soaking the rice beforehand, allowing the grains to absorb water and soften. The rice is then steamed, traditionally in bamboo baskets, to lock in moisture and impart a delightful aroma. The cooking process requires precise timing and heat control to ensure that the rice achieves the perfect balance of stickiness and tenderness.
Gems:
To uncover the best Bibingkang kanin in town, one must venture beyond mainstream eateries and explore hidden gems. These hidden gems often prioritize quality and authenticity, meticulously crafting each serving to perfection. Look for family-owned establishments or local street vendors renowned for their dedication to preserving time-honored cooking techniques and using high-quality ingredients. These unsung heroes of the culinary world often offer the most unforgettable sticky rice experiences.
The Role of Presentation:
Presentation is key in the realm of food. The finest Bibingkang kanin in town delights the taste buds and captivates the eyes. Whether elegantly served in traditional bamboo containers or artistically arranged on a modern ceramic plate, the visual appeal adds to the overall dining experience. The presentation should reflect the care and craftsmanship invested in preparing the sticky rice, elevating it from a mere side dish to a centerpiece worthy of admiration.
Community Favorites:
When searching for the best Bibingkang kanin in town, it is essential to consider the opinions of both the local community and culinary experts. Engage in conversations with locals who have a deep appreciation for their local cuisine. Seek their recommendations and insights into where to find the most exceptional bibingkang kanin. Online platforms, food blogs, and review sites can also provide valuable guidance, offering the perspectives of experienced food critics and enthusiasts.
Sustainable Sourcing:
An increasing number of conscious diners seek establishments prioritizing sustainable sourcing practices. When searching for the best Bibingkang kanin, consider restaurants that support local farmers and use ethically sourced ingredients. By supporting such establishments, you not only indulge in delectable bibingkang kanin but also contribute to the sustainability of the local agricultural community.
Personal Exploration:
Ultimately, the quest for the best bibingkang kanin in town is a personal journey. Embrace your curiosity and embark on your own food adventures. Explore different neighborhoods, visit night markets, and participate in food festivals. By immersing yourself in the local food scene, you'll have the opportunity to stumble upon hidden treasures and uncover hidden gems that offer exceptional sticky rice experiences.
What is the price?
Bibingkang kanin prices can change based on a number of variables, including location, supply, and the merchant selling it. It is relatively less expensive in Nanay Golie’s Kakanin in Tarlac.
When she sells to the neighborhood, our barangay, and markets, a slice of Bibingkang kanin typically costs between 5 and 10 pesos (about $0.10 and $0.20 USD). Prices can go as high as 15 to 20 pesos per piece in some places, particularly tourist hotspots.
Nutritional Notes:
Depending on the cooking techniques and ingredient brands used, the nutrition data is only an estimate. However, ingredients include glutinous rice, coconut milk, and sugar, all include healthy nutrients for the body.
Carbohydrates:
Carbohydrates are abundant in Bibingkang Kanin, giving the organism energy. The main component of Bibingkang Kanin, glutinous rice, is a healthy source of complex carbohydrates. Because these carbohydrates are slowly absorbed by the body, energy is released gradually.
Essential Amino Acids are present:
The necessary amino acids found in glutinous rice are needed to create and maintain muscular tissue. These amino acids are also essential for the synthesis of hormones, neurotransmitters, and enzymes. Maintaining healthy skin, hair, and nails depends on amino acids.
Lots of fiber:
The high fiber content of Bibingkang Kanin is crucial for maintaining a healthy digestive tract. Constipation can be avoided and regular bowel motions are encouraged by fiber. Additionally, it aids in lowering the body's cholesterol levels, which lowers the risk of heart disease.
Coconut Milk:
One of the key components of Bibingkang Kanin is coconut milk, which has a number of health advantages. It contains a lot of medium-chain triglycerides (MCTs), a form of good fat that may be quickly absorbed and used as fuel. Additionally, MCTs aid in appetite suppression and weight loss.
Lauric acid, a type of fatty acid having antiviral, antibacterial, and antifungal effects, is also abundant in coconut milk. It helps the body's immune system function better and fight infections.
Composed of Antioxidants
Antioxidants found in Bibingkang Kanin are crucial for shielding the organism from oxidative damage. Free radicals, unstable molecules that can harm cells and play a role in the emergence of chronic diseases including cancer, diabetes, and heart disease, are the primary cause of oxidative stress.
By scavenging free radicals, antioxidants lower the risk of oxidative stress and the diseases it is linked to. Bibingkang Kanin is a good source of these necessary nutrients since it contains glutinous rice and coconut milk, both of which are high in antioxidants.
How to make Bibingkang Kanin:
I let you in on Nanay Golie’s Secret recipe.
This serves 4 to 6 - we can make an 8 x 8 inch or 9 x 11-inch pan.
Equipment:
· Oven-proof baking pan: 9 inches x 13 inches
· Small saucepan: 1-quart capacity
Or
· Banga (Jar/pot)
· Charcoal
· Bilao (flat basket)
· Banana leaves
Ingredients
· 1 1/2 cups cups malagkit (sweet rice) soaked in cold water
· 3 Tablespoons coconut oil divided, use 1 Tablespoon for greasing baking pan, rest for skillet
· 1 (14 ounce) can of coconut milk
· 1/2 cup granulated sugar
· 1/4 teaspoon salt
· 1 cup dark brown sugar for topping
· 2 Tablespoons butter (unsalted) for topping butter
· 1/2 cup of coconut cream canned, for topping
· 1/2 cup of coconut jam bottled, for topping
· 1/2 teaspoon salt for topping
Instructions:
The sugar, butter, and coconut cream should be combined in a small saucepan to form the coconut glaze topping.
Mix thoroughly. Stirring frequently, cook for 5 minutes, or until it begins to thicken. Salt and coconut jam are added.
Cooking should continue, stirring occasionally. This must be attended to at all times or the glaze may burn.
After 7 to 8 minutes of heating, the liquid will begin to gradually thicken. At least 1 cup of the coconut topping will be yours. Cut the heat and let the area to cool.
Soak the malagkit (sticky rice) grains in cold water for at least six hours or overnight in a small bowl or container. Refrigerate until ready to use while covered.
Set the oven to 375°F, preheat.
One tablespoon of coconut oil should be used to grease the baking pan. Place aside.
After the rice has been soaked, drain and discard the water.
Add the coconut oil to a sizable nonstick skillet and heat it up over medium-high heat.
Add the sweet rice, coconut milk, sugar, and salt when the oil is hot enough, which should take 1 to 2 minutes. Mix thoroughly.
The rice mixture is brought to a boil. After that, reduce the heat to a medium simmer.
Stir the rice often for approximately 15 minutes, or until the grains swell up and become soft. As it thickens, the mixture will resemble porridge. The spoon should be covered in thick liquid and rice.
Place the cooked rice-coconut mixture in the baking dish that has been buttered. To level the rice mixture in the pan, use a spatula.
For 20 minutes, bake in a 375 F oven that has been preheated.
Then after 20 minutes, top the Bibingkang Kanin Malagkit with 3/4 of the coconut topping. To be added later, set aside about 1/4 cup. In the oven, put the bibingkang kanin back.
Bake for a further 20 minutes.
When finished, remove from oven and let cool for 10 minutes on counter. Apply the remaining coconut topping using a spatula after pouring. The bibingkang kanin should be totally cooled.
After it has cooled, the glaze and the rice layer will solidify even more. To serve, cut into squares.
When storing, wrap foil around the baking pan and place in the refrigerator until ready to serve.
Any leftovers should always be kept in the refrigerator.
Conclusion:
The best sticky rice in town is a captivating food delight that combines the skillful art of preparation, the richness of cultural diversity, and excellent effort and love. With its distinctive texture, enchanting aroma, and versatility, Bibingkang Kanin has become a beloved staple among many Filipinos. Whether you savor traditional delights or indulge in contemporary innovations, the quest for the finest Bibingkang Kanin invites you to embark on a flavorful journey of exploration.
So, embrace your adventurous spirit, trust the recommendations of the local community and experts, and embark on a quest to discover the most exquisite Bibingkang Kanin offerings in town.
Your loved ones make the best Bibingkang kanin in your town by putting effort and love into the kakanin or food they prepare. Support them in all kinds. Nanay Golie’s Kakanin is the best Kakanin maker in our town, not just Bibingkang kanin but she serves us with all different Filipino foods.
Nanay Golie’s Bibingkang kanin in Tarlac
is more than just a basic sticky rice cake. This serves perfectly when enjoying a cup of coffee in the morning or having a good conversation with family or friends. Above all, Bibingkang kanin symbolizes great bond, unity, and great culture in Filipino families.
We should support local, and always support our family and relative's businesses.
If you ever get the chance to visit Tarlac, try this Bibingkang kanin and savor the mouthwatering flavors of different varieties of sticky rice of Nanay Golies Kakanin - only for takeouts.
Please follow or add her on her FB account: Nanay Golie's Kakanin.
#StickyRice #Delicacies #Culture #BibingkangKanin #NanayGoliesKakanin #Kakanin #Family #SupportLocal #Supportyourfamilybusiness #Supportyourloveones
Thank you!.
~Rio
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