Nowadays, when one says he is craving for sweets, milk tea or cookies are usually amongst the top choices. The Philippines’ very own kakanin—our traditional rice cakes—are not only your usual sweet treat but they do offer a lot of variety than the usual snack choices.
Angelo Comsti and Edward Mateo introduce kakanin to this generation through MinatamisPH.
“We initially thought of offering different kinds of ginataan—from ginataang bilo-bilo, mais, and monggo to more regional ones like Bulacan’s paralosdos. We made a deck and presented it to a big shopping mall for possible stall spaces. And then, the pandemic happened,” Angelo shares.
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OMG! SOLD OUT IN 10 MINS! THANK YOU! GIVE US A DAY TO FIX OUR SCHEDULE. WE WILL TRY TO ACCOMMODATE MORE ORDERS. – Thanks for your patience, everybody. We’re now accepting orders for July 5, Sunday. We have limited quantities for each. Soon as we reach the limit, the link will stop accepting orders. To order, LINK Removed already Prices: Biko (P300) – 200 units only Sapin-sapin (P280) – 100 units only Maja Blanca (P280) – 50 units only For pick-up/delivery only: Customers are asked to fix their own pick-up/delivery. From 1-3pm only this Sunday. Contact person and number will be sent a day before pick up day. Thanks. Photo by @kathrinajulian
The two changed their minds and in June, MinatamisPH was born.
A gastronomic delight
The first product on their menu is biko. Made with glutinous rice cooked in coconut milk and brown sugar and latik or coconut curds on top, MinatamisPH’s biko has a sweet, deep caramel-y flavor, with just the right texture.
Their other products include sapin-sapin, maja blanca, and cassava cake. They follow the old-school method—no machines, no extenders, and no shortcuts.
Freshly-squeezed coconut milk is used to make latik while actual cassava crop is used for the cassava cake, instead of the usual cassava flour.
Though they started with the more familiar varieties that the partners happen to personally like, they also hope to introduce more regional variants in the future, especially those which are not accessible to people in Manila such as tibuk-tibok of Pampanga, tupig of Isabela, masi of Cebu, inkalti of Ilocos Norte, and bingka of Iloilo.
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Starting today, we will introduce you to kakanins we discovered in our regional travels. Here is the Cassava Roll from Cauayan, Isabela. They’re bite-sized, mochi-like yellow tubes filled with grated cheddar cheese. They’re laboriously made with ground cassava, margarine, sugar and two kinds of milk—evap and coconut. Jane Gammad and Violeta Enriquez introduced them to me and they’ve earned enough selling this to send their kids to school. – Angelo
“I got to learn them and document the recipes when I did my cookbook and so we’re actually ready to produce them,” Angelo explains.
Business has been good since MinatamisPH started.
“Luckily, the people who got to try it first really liked our products, then word of mouth got around,” the partners say.