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Philippine Delicacies: Five tables bringing “kakanin” and other Filipino treats to your tables


When it comes to desserts Filipinos are at par with the world for producing the most delectable delicacies ever created by man. Filipinos have a natural flair for food and almost everyone is capable of cooking from simple dishes to elaborate feasts, nothing beats homemade Filipino cooking. Why? Because we are capable of using simple and understated ingredients and turning them into gastronomical wonders that entices the taste buds and ignites the senses.

Kakanin is derived from two words coined together, kain which means ‘to eat’ and kanin which means ‘rice’.  These delicacies are made from glutinous rice, sugar, coconut milk and coconut shavings however the term applies to all delicacies made traditionally by Filipino people. These delicacies are usually prepared wrapped in banana leaves and steamed for hours to achieve that wonderfully enjoyable sweet sticky gooey consistency that is distinctively kakanin.

When I was younger I usually see women carrying big flat woven plates or bilao’s over their heads covered with banana leaves. And whenever I have the money or if my parents or grandparents are home I will coax for some money and head out to call one of those women to our house and unveil the variety of those tasty homemade delicacies of every shape, size and color. Those moments were a staple of Filipino culture that still exists until today.

Here at Five Tables we strive to emulate our traditional cooking culture by bringing it to the rest of the world.  It is our goal to raise the prestige of our heritage and leave a permanent mark upon the world of cooking. We accept orders via online application and we also offer made to order services that deliver quality Filipino delicacies, cakes and pastries at your dining room table.

Each delicacy is meticulously prepared by our seasoned kitchen wonders and is made with the choicest ingredients. We offer a wide variety of Kakanin and Filipino Delicacies that are sure to please and delight your taste buds.


These are a classic Filipino favorite because of its bright orange color and its delightfully sweet flavor. This delicacy is made up of brown sugar, rice flour and achuete.  These are made to look like cute little miniature pies and are served with grated coconut shavings on top.


Another Filipino favorite that is the perfect pair for Kutsinta, they resemble white miniature muffins served with melted cheese and salted egg on top. It is delightfully sweet and savory at the same time and is a popular side dish to Dinuguan; a classic Filipino dish made up of pigs blood, meat and intestines (not as tasty as it sounds but it’s actually heavenly to eat)


Another traditional Filipino dessert and actually a very cute name altogether pichi-pichi are made with grated cassava (kamoteng kahoy) or cassava flour, water and sugar. The mixture is steamed, cooled then cut into pieces that are rolled in niyog (grated coconut).  This delicacy is usually served as merienda (afternoon snack) and is great fun at parties.

Sapin – Sapin

This is a very colorful delicacy that is usually composed in three or more layers of different colors and flavors. This Kakanin has a smooth texture similar to puddings.  It is made up of galapong (glutinous powdered rice) coconut milk, sugar, and condensed milk it also incorporates a variety of flavors like ube, jackfruit and cheese.


Palitaw or Dila Dila is a sweet flat rice cake made out of pounded glutinous rice, coconut milk, sugar, sesame seeds and grated coconut shavings. This delicacy is very fun to cook as it dipped in boiling water which then floats upwards to indicate that it is already cooked (this gives it its name palitaw which means “to float”)  then it is rolled into sesame seeds and grated coconut  with sugar, served almost at anytime and at any event.


This is a traditional Filipino sweet rather than a kakanin. Espasol is like a rather healthier version of a granola bar as it is made with fresh coconut milk, sweetened young coconut and glutinous rice flour. It is typically rolled into cylindrical logs or it can be served in any shapes.  This sweet delicacy is absolutely satisfying and can be eaten plainly or with coffee and hot tea.


This is a special holiday dessert that is usually served at fiestas or at Christmas time. This dessert is also called as coconut pudding because it has the same consistency and texture. It is adapted from the traditional Spanish holiday dessert “manjar blanco” which means white delicacy; Maja Blanca is made primarily from coconut milk and cornstarch. We serve it with corn kernels which adds an extra oomph to this popular holiday treat.

Leche Flan

This dessert is a staple at every feast and celebration and usually it is the dessert that is most sought after and immediately consumed. And who can blame them? This dessert is Spanish in origin and is sometimes referred to as Filipino custard. We make this classic Filipino dessert with high quality free range eggs, condensed milk, vanilla extract, brown sugar and a little lemon zest.  The caramelized sugar on top is similar to crème brulee   but instead of being torched it is steamed into a stove. This dessert has a very creamy consistency that just melts in your mouth and feels like you’ve eaten a slice of heaven.


This Delicacy is made up of malagkit (sticky rice), brown sugar, coconut milk, coconut cream and fried coconut shavings.   It is warm, sticky, chewy and absolutely perfect as a snack or dessert paired with coffee or green tea. This dessert is served at weddings or fiestas and even at funeral wakes as a part of Filipino tradition.


Pandesal is as important as rice in the Filipino diet. It is called the bread of salt and is usually served at breakfast although it can be happily eaten at any time during the day as a plain fare or paired with any sort of filling.


This delicacy is another popular Filipino delicacy served and wrapped carefully inside banana leaves and steamed for hours to give it that sweet, sticky consistency. It is made out of glutinous rice mashed and enveloped in thick coconut milk. It can be eaten dipped in sugar or as it is, served with coffee or hot tea.


Bibingka is a popular Christmas treat that is served during “Simbang Gabi” (Midnight Mass) near the entrances of churches. This together with puto bung bong is the classic Filipino delicacy that is sorely missed by Filipinos living abroad.

Bibingka is a steamed rice cake made out of ground glutinous rice (galapong) , water, coconut milk  and  eggs. It is cooked on a clay pan that is lined with banana leaves to give it a aroma, then topped with salted egg slices and cheese.  This delicacy is best eaten warm and can be reheated in the oven and is best topped with butter and coconut shavings.

Puto bung bong

Much like the bibingka this delicacy is enjoyed during cold Christmas nights after the misa de galio (midnight mass) Puto Bumbong is made from soaked, ground glutinous rice called Pirurutong, which has a distinctly purple hue. It is poured into bumbong or bamboo tubes, and then steamed until cooked. It is topped w/ butter, fresh coconut shreds, & muscovado sugar (cane sugar) this delicacy is perfect for cold evenings served with coffee and tea.

These are only a few of our many products that we make in our kitchens, our goal is to recreate the Filipino experience for both Filipinos living in foreign countries and for those who wish to savor the unique indigenous culture of the Filipino heritage.

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