GRADE 8 LESSON 4

1. COOKING
NATIVE
DELICACIES

2. • KAKANIN - native delicacies that are served as desserts.
1. TIBOK-TIBOK – this is a native pudding recipe made from carabao’s milk instead of the
usual coconut milk.
2. CEBUANO CORN PUDDING – this is a native delicacy pudding made by Cebuanos. This is
made from young corn kernels, buko meat and milk.
3. BUDBUD PILIPIT – this is similar to suman, wrapped in banana leaves and steamed.
4. MAJA DE UBE – this is made with a combination of mashed ube or purple yam.
5. GINATAANG PINIPIG – this is a delicious native dessert of fresh green pinipig cooked in
coconut cream and mixed with gabi or taro root, sweet
potatoes, jackfruit and saba bananas.
6. BUTSE-BUTSE – this is a native dessert from central Visayas it is composed of mashed
sweet potato formed into balls and stuffed with grated cassava inside.
COMMON NATIVE DELICACIES

3. 7. BINAGOL – this is a sweetened shredded gabi tuber with coconut and condensed milk then
cooked in coconut shells and wrapped milk then cooked in coconut shells and
wrapped in banana leaves.
8. MAJA BLANCA – made out of corn starch with addition of milk to make it tastier and creamer.
9. PUTONG BIGAS – this is steamed puto made from ordinary rice.
10. BIBINGKA CASSAVA – this is a bibingka made from grated cassava, coconut milk, eggs and
sugar.
11. PUTO WITH CHEESE – this is an all-time favourite kakanin or native delicacies.
12. BIBINGKANG GALAPONG – this is a rice cake made out of rice flour, coconut milk and eggs.
13. BIBINGKANG MALAGKIT – this is a rice cake made out of glutinous rice, coconut milk, brown
sugar.
14. CORN MAJA – this is a cake made out of rice flour, coconut milk and grated young coconut.
15. CHAMPORADO – this is a native gruel made out of glutinous rice, cocoa, milk and sugar.

4. 16. KUTSINTA – this is a steamed cake made out of rice, flour, sugar and water.
17. ESPASOL – this is a native dessert made out of glutinous rice, coconut milk, shredded
coconut and rice flour.
18. UBE HALAYA – this is a dessert made of mashed purple yam and condensed milk.
19. POLVORON – this is powdery dessert made out of flour, powdered milk, sugar and
butter.
20. PUTO BIŃAN SPECIAL – this is a native steamed cake made out brownie mix, eggs and
cheese.
21. GINATAANG MUNGGO – this is a sweet thick gruel made of glutinous rice, toasted
mongo beans and coconut milk.
22. MASAPAN DE PILI – this is a nutty candy made out of pili nuts sugar, butter and eggs
yolk.
23. NILUPAK – this is made from unripe cooked bananas, young coconut meat and brown
sugar.
24. PALITAW – this is a famous native delicacy made from ground glutinous rice, sugar and
shredded coconut.

5. 25. MARUYANG SABA – this is made up of fried saba bananas coated with butter, eggs and
milk.
26. CASSAVA CAKE – this is a classic Filipino dessert made from grated cassava.
27.SUMAN SA IBOS – this is a famous suman wrap in buli leaves.
28. PITCHI-PICHI – this is a steamed cake made out of grated cassava, sugar, water and
coconut toppings.
29. BIKO – this is made from malagkit rice, brown sugar, coconut milk and latik.
30. SAPIN-SAPIN – this is a native dessert which consists of coconut milk, ube powder,
gelatin and corn kernel.
31. MASAPAN DE BUKO – this is a sweet delicacy made out of buko, condensed milk, eggs
yolk, and glazed fruit.
32. SUMAN SA LIHIYA – this is made from glutinous or malagkit rice, lihiya or lye and salt,
wrapped in banana leaves.

6. 33. TUPIG – this is made from glutinous rice flour, coconut, molasses, sesame seeds,
wrap in banana leaves and baked over live charcoal.
34. UBE KALAMAY – this is made from ube, mochico, coconut milk and latik.
35. CAMOTE PIE – this is our very own camote or sweet potato made baked into
delicious pie.
36. MANGO PIE – this is no-bake made from ripe mangoes, gelatin and eggs.
37. GINATAANG MAIS – this is made from glutinous rice and scrapped corn from a
cob then cooked in coconut milk.
38. BUKO PIE – this is a traditional Filipino baked young coconut. It is made with
young coconut, has either cream. In the coconut custard filling or
meringue swirls on top of the baked coconut custard.
39. PUTO BUMBONG – this is a steamed malagkit rice mixture.

7. 1. CEREALS – these include corn, glutinous rice, corn starch, ordinary rice and corn meal.
2. ROOT CROPS – these include camote, cassava, gabi, and ube.
3. FRUITS – these include jackfruit, saging saba, mango and others.
4. COCONUT – this can be either be grated coconut or the flavour of coconut milk and
buko.
5. FLOUR – this includes all-purpose flour which is the most commonly used flour in
native delicacies like puto and kutsinta.
6. EGGS – these include chicken and ducks eggs which are commonly used in making
delicacies.
7. CHEESE – these include cheddar, cottage cheese or kesong puti.
8. MILK – this includes evaporated, condensed, and fresh milk.
BASIC INGREDIENTS OF NATIVE DELICACIES

8. 1. CARAJAY – this is used for cooking of mixtures requiring prolonged cooking with
2. CHOPPING BOARD – this is a wide flat surface of wood on which a rolling pin is used
flatten.
3. COCONUT GRATER – this is used for shredding coconut meat into small bits.
4. FOOD GRATER – this is a tool with rough, sharp surfaces against which food is rubbed
shred or tear into very fine particles.
5. MOLDER OR CUTTER – this is a tool made either aluminium or glass used for shaping
batters and dough or cooked mixtures.
6. STRAINER – this is used to separate the liquid from the solid substances.
7. STEAMER – this is used for steaming puto, kutsinta, sapin-sapin mixtures and others.
TOOLS AND EQUIPMENT

9. 1. PUDDING – a thick soft dessert typically containing flour or some other
thickener like milk, eggs, flavouring and sweet tender.
2. GRUEL – a light, usually thin cooked cereal made by boiling meal,
especially oatmeal in water or milk.
3. GLUTINOUS RICE – a variety of sticky milk colored oriental rice
amylose and amylopectin.
TECHNICAL TERMS