This morning while I was walking the short distance from MESCO to the office, thoughts of food were occupying my mind. I realized that I was craving for favorite foods from my childhood and Filipino heritage:
When we were kids, we'd always wait for manong magtataho to pass by our house to buy taho. A magtataho generally carries 2 large buckets hanging from a yoke which he carries over his shoulder. One bucket contains the tofu while the other, the sugar syrup or arnibal and the sago. I don't remember how much a small plastic cup was then, but nowadays, the small sized cup is Php5 while the bigger one is Php10. Some malls also sell taho in stalls but of course, at a higher cost and in my opinion, not as tasty as the traditional ones.
Unlike the binatog and taho, it's not usually sold around by a vendor. Well, I preferred it cooked at home anyway, and I'm proud to say that we have plenty of relatives who could make this delectable dish really well from my lola Maring (sad she's gone 4 years ago) down to my titas (aunts) and even my brother or cousins. When I was a lot younger, I willingly took part in the preparation of the "bilo-bilo" or the rice flour balls. Indeed, this recipe requires great amount of preparation.
This is another variety of kakanin along with the pichi-pichi that mom used to bring home from the market when we were kids. Some vendors sold this from house to house though, carried in buckets much like the taho. The tricky part is, not all kutsinta tastes alike. I think (and observed) that the more translucent the texture is, the better. This is Demi's favourite by the way. :)
Corn kernells sprinkled with grated coconut and sugar
Cooked cassava garnished with grated coconut
Mom used to bring this home from the market when we were kids so I guess that's where you could buy it then. This snack has just enough sweetness and the texture is really light but ironically quite heavy in the stomach. I remember getting stuffed after eating this and though my mouth yearns for more, the stomach threatens to throw up. Nowadays, there are high-class restaurants including this in their desserts menu.
Steamed brown rice cake sprinkled with grated coconut.