• From Manila go to Ninoy Aquino International Airport (NAIA) to board a flight to Daniel Z. Romualdez Airport, Tacloban. From Tacloban, take Maharlika Hwy/Pan-Philippine Hwy/Route 1/AH26 to reach Catbalogan City. From behind the Catbalogan City Hall, turn right to Rizal Ave. then left to San Francisco street. Then turn right to Curry Ave. and straight ahead until the Catbalogan Public Market by Primrak.

• Social Practices, Rituals, Festivals, Knowledge and Practices related to the universe and nature

• Catbalogan Public Market by Primark, Catbalogan City Samar

• Farmers
• Suppliers
• Retailers
• Kakanin vendors
• Caprechita G. Jabien, the owner of Capring Native Food Store

Banana Leaves - PHP 10.00 / Pack
Bilanghoy - PHP 200.00 / Kilo
Brown Sugar - PHP 80.00 / Kilo
Calamay - PHP 75.00 / Pack
Gata - PHP 60.00 / Liter
Hagikhik Leaves - PHP 100.00 / Bundle
Kalinayan - PHP 100.00 / Kilo
Lihiya - PHP 5.00 /Pack
Pilipig - PHP 25.00 / Pack
Pilit - PHP 80.00 / Kilo
White Sugar- PHP 90.00 / Kilo

Some of the ingredients are expensive, such as sweet corn when making maja, instead vendors opt for substitutes like mani (peanuts)

In-depth Interview and Physical Observation

• Catbalogan Public Market by Primark, Catbalogan City Samar
• Curry Avenue, Catbalogan City

• Farmers
• Suppliers
• Retailers
• Kakanin vendors
• Caprechita G. Jabien, the owner of Capring Native Food Store

Banana Leaves - PHP 10.00 / Pack
Bilanghoy - PHP 200.00 / Kilo
Brown Sugar - PHP 80.00 / Kilo
Calamay - PHP 75.00 / Pack
Gata - PHP 60.00 / Liter
Hagikhik Leaves - PHP 100.00 / Bundle
Kalinayan - PHP 100.00 / Kilo
Lihiya - PHP 5.00 /Pack
Pilipig - PHP 25.00 / Pack
Pilit - PHP 80.00 / Kilo
White Sugar- PHP 90.00 / Kilo

As it is located beside the sea, the public market is severely affected by strong winds, rains, waves, or typhoons.

In-depth Interview and Physical Observation

• Vendor’s personal home kitchen spaces in Catbalogan (specifically Canlapwas), Samar

• Kakanin vendors
• Caprechita G. Jabien, the owner of Capring Native Food Store

Banana Leaves - PHP 10.00 / Pack
Bilanghoy - PHP 200.00 / Kilo
Brown Sugar - PHP 80.00 / Kilo
Calamay - PHP 75.00 / Pack
Gata - PHP 60.00 / Liter
Hagikhik Leaves - PHP 100.00 / Bundle
Kalinayan - PHP 100.00 / Kilo
Lihiya - PHP 5.00 /Pack
Pilipig - PHP 25.00 / Pack
Pilit - PHP 80.00 / Kilo
White Sugar- PHP 90.00 / Kilo

Most owners do not have a written recipe, posing a challenge when passing the knowledge since mastering the recipe is done through learning the right taste and texture.
Transitioning from the traditional to the modern way of grinding rice may have inconsistent results.
Fresh ingredients need to be used immediately to avoid spoilage.

In-depth Interview and Physical Observation

• For Latik and Hati - Kawali, Kaldero, Sandok, Hagikhik Leaves, Kutsara
• For Kurukod Inasinan & Tinam-isan - Palangana (plastic bowl), Strainer, Cooking pot, Sungo nga kahoy (firewood), Banana leaves (singed, wiped clean and cut into 10 x 10 inch squares), Banana fibers or kitchen string (for tying)
• For Chocolate Moron - Pan, Vat, Steamer, Wok spatula, Spoon, Woodfire For wrapping: Banana leaves, singed, cleaned, and cut into 6 x 10-inch squares Banana leaves, torn into strips for tying (or fine kitchen string)
• For Kutsinta - Molino (rice grinder), Pan, Steamer, Mixing bowls, Putohan (puto molds), Plastic pitcher, Spoon, Dried mangrove bark
• For Linupak nga Pilipig - Mixing bowl, Plate, Plastic to line the plate, Hulmaan (small circular molds), Banana leaves - three, Disposable plastic gloves
• For Puto Malagkit/Itom - Putohan (puto molds), Measuring cup, Steamer, Strainer/Funnel (wide mouth), Electric coconut grater, Electric rice mill, Palangana (plastic basin), Timba (plastic pail)
• For Puto Ligong/Kalinayan - Gilingan (stone rice grinder), Steamer
• making Palitaw essentially needs a grinder and a pot
• Maja also needs a pot and molds.
• Linupak nga Bilanghoy’s important equipment is the lusong nga bayo.

• Vendor’s personal home kitchen spaces in Catbalogan (specifically Canlapwas), Samar

• Kakanin vendors
• Caprechita G. Jabien, the owner of Capring Native Food Store

Modern and electric machines are proffered by vendors as they provide convenience and efficiency, possibly losing the significance of the traditional tools, equipment, and techniques

Garcia, C. (2022). Secret Kitchens of Samar - Mga Panakot. Province of Samar.
Garcia, C. (2022). Secret Kitchens of Samar - Postre ngan mga Kakanin. Province of Samar.
Nachura, A. E., Nachura, C., & Nachura, R. (2013). Karasa: Celebrating Catbalogan’s Culinary Traditions. Katbaloganon Foundation.

• For Latik - Wash the rice flour four times or until the water runs clear. Drain.
• Transfer to a large pot. Combine the water, lye powder, and salt. Bring to a boil, stir until the grains develop a yellow tinge and the liquid evaporates. The rice will be half-cooked at this point.
• Turn off the heat and transfer it to a wide pan and allow it to cool.
• Heap two spoonfuls of rice onto the dull underside of a hagikhik leaf. Place the rice about three inches from the stem end.
• Fold the leaf, joining the outer edges of the leaf over the rice. One edge should be slightly higher than the other. Fold the edges over twice, compacting the package to eliminate air.
• Flip the pointed stem end of the leaf to the back of the packet, sealing the bottom.
• Neaten the upper leaf part and fold the packet into the leaf. The pointed stem end will now be on top.
• Fold the sides inwards over the stem end, and lastly, fold the remaining leaf toward the back. Repeat until all the rice and leaves have been used up.
• Place some hagikhik leaves at the bottom of a large pot to prevent sticking and burning. Arrange the packets in flat layers. Pour in the 2 cups of water, cover, and steam for 1 hour, keeping an eye on the water levels. Add more water as needed.
• After 1 hour of steaming, open a packet to test if the rice is fully cooked. If not, continue steaming the packets for an additional 30 minutes to one hour.
• When the rice is cooked, remove the packets from the pot and stack them on racks to cool and air-dry.
• For Hati - In a large wide pan, heat the hatok with the panutsa and brown sugar over medium heat. Stir continuously until sugar dissolves.
• Bring the mixture to a boil, constantly stirring for 30 minutes. Stir gently to avoid incorporating air into the mixture.
• Add the vanilla. Mix.
• Once the hati achieves a viscous consistency, turn off the heat.
• For Kurukod Inasinan - Make the tuno. See step 1 above.
• Follow steps 2 and 3 above for the inasinan. Black rice will take a bit longer to cook than white rice.
• Before all the liquid is absorbed, add the sugar and stir until it dissolves completely.
• Continue the recipe following steps below
• to wrap for Kurukod Inasinan: Roll the leaf tightly into a cylinder and twist the ends firmly. Tie with banana fibers or kitchen string to secure the ends.
• To make the Tinanggo for Kurukod Inasinan: Roll and compress a spoonful of white rice into a long thin cylindrical shape. Do the same with an equal amount of black rice. Entwine the white and black together on a banana leaf and roll into a cylinder.
• For Chocolate Moron - Rinse the rice until the water runs clear. Soak in the water for three hours. Drain, and grind into a paste in an electric rice grinder, using only enough water to facilitate grinding.
• Over medium-low heat, pan roast the peanuts until dark spots appear. Stir continuously to prevent burnt spots. Remove from heat and allow to cool in a bowl.
• In the same pan, mix the rice paste and hatok. Stir continuously over medium heat until the mixture becomes smooth and thin, about ten minutes.
• Add the white sugar, cheddar cheese, margarine, roasted peanuts, and vanilla. Mix continuously until the liquid is reduced and the coconut oil separates.
• Pour the mixture onto banana leaves to cool
• For Black mixture of chocolate moron: Follow steps 1 to 4, as above.
• Add the brown sugar, tablea, condensed milk, margarine, peanuts, and vanilla. Mix continuously until the liquid is reduced and the coconut oil separates.
• Pour the mixture onto banana leaves to cool.
• To assemble the Moron: Brush the 6 x 10 inch leaves with melted margarine or butter.
• Scoop a tablespoon of the white mixture onto the center of the leaf. Scoop a tablespoon of the black mixture on top.
• Fold the leaf over, shaping mixtures into a cylindrical form. Roll the leaf completely and fold both ends down. Secure with banana strings or fine kitchen string.
• Bring the water in the bottom of a steamer to a full rolling boil. Arrange the rolls in the steamer trays—steam for 3 hours, adding water as needed.
• Remove the rolls and arrange them on a cooling rack. Cool completely. Seal in vacuum packs.
• For Kutsinta - Fire up the dried mangrove bark, turning it into ash that solidifies. These are submerged in a pail of water for four days, replacing the water each day. On the fifth day, take 4 liters of lye water—strain to filter out sediment.
• For preparation of kutsinta: Wash the rice thoroughly until the water runs clear. Soak the rice in water to cover for thirty minutes. Drain
• Grind the rice in a molino (rice grinder). Repeat the process three times to achieve a paste with a silky smooth texture.
• Set up the steamer, and bring the water to a full boil over a wood fire.
• Line a plate with cleaned banana leaves to place the unmolded kutsinta. It will prevent the rice cakes from sticking.
• Assemble the putohan (puto molds) in the steamer racks
• For cooking of kutsinta: In a pan, heat the brown sugar over medium heat, stirring until it caramelizes. Add the water and whisk until it turns into a syrup.
• Mix the liquid mixture into the rice paste. Stir until well blended.
• Mix the liquid mixture into the rice paste. Stir until well blended.
• Transfer the mocha-tinged batter into a pouring pitcher and fill the molds set in the steamer rack.
• Steam for one hour.
• Remove the steamer rack from the heat. Cool completely in front of an electric fan for 45 minutes before removing the rice cakes from their molds. The cooling helps avoid deformation.
• How to unmold the kutsinta: Use the spoon handle tip to gently loosen the rice cake from the mold and allow it to drop onto the banana leaves.
• For Linupak nga Pilipig - Set aside the grated meat (lubi) from one coconut.
• In a stainless steel bowl, mix warm water into the grated meat from the other two coconuts. Toss, squeeze, massage, and strain the milk or hatok. Discard the coconut pulp,
• In another bowl, combine the lubi and brown sugar, mixing with both hands using disposable gloves.
• Add the hatok, condensed milk, and pilipig. Mix well.
• Line a plate with plastic. Put a mold on the plate and fill it with the mixture, Compress the top with a palm. Unmold and set aside.
• Assemble the finished product on banana leaves.
• For Puto Malagkit/Itom - Wash the rice thoroughly. Drain.
• In a palanggana, combine two types of rice and soak in water to cover for 1 hour.
• Grind in an electric rice mill with 1 ½ cup water to a smooth paste
• Extract the coconut milk for Puto Malagkit/Itom: Put the grated coconut in a palanggana, and pour the warm water in circles. Toss the coconut to distribute the water. Squeeze the coconut to extract the milk, setting aside the extracted coconut pulp in another container.
• Set a strainer over a timba (plastic pail) and pour in the coconut milk. Extract more milk from the residue in the strainer. Set the coconut milk aside.
• Prepare the steamer for Puto Malagkit/Itom: Assemble the putohan (puto molds) on steamer racks.
• Bring the water in the bottom pot of the steamer to a full boil.
• Procedure of Puto Malagkit/Itom: Put the rice paste in a plastic pail. Add the coconut milk, sugar, and baking powder.
• Using an electric hand-held mixer, thoroughly blend all the ingredients together for 2 minutes, enough to dissolve the sugar. Transfer the batter to a small plastic pitcher for easier pouring.
• Fill the molds ¾ full to allow for rising.
• Steam for 14 minutes.
• Immediately remove the heat. Unmold the puto while still hot and transfer to plates for cooling.
• For Puto Ligong/Kalinayan - Grind rice. Set aside.
• Squeeze the grated coconut to get the hatok or coconut milk.
• Mix ground rice, sugar, and hatok.
• Add baking powder.
• Pour into puto molds.
• Steam for 45 minutes.
• The participant only shared the a general procedure for the these kakanin: Palitaw - Soak glutinous rice.
• Grind the rice and mix with water until it forms a dough.
• Shape the dough and cook in boiling water. Once it floats, it is cooked.
• The participant only shared the a general procedure for the these kakanin: Maja - similar process to making lugaw, a Filipino rice porridge
• Through analysis, Linupak nga Bilanghoy is generally made by boiling and pounding cassava, and then mixing it with the sweetened condensed milk until it forms a dough like mixture.

• Vendor’s personal home kitchen spaces in Catbalogan (specifically Canlapwas), Samar

• Kakanin vendors
• Caprechita G. Jabien, the owner of Capring Native Food Store

Banana Leaves - PHP 10.00 / Pack
Bilanghoy - PHP 200.00 / Kilo
Brown Sugar - PHP 80.00 / Kilo
Calamay - PHP 75.00 / Pack
Gata - PHP 60.00 / Liter
Hagikhik Leaves - PHP 100.00 / Bundle
Kalinayan - PHP 100.00 / Kilo
Lihiya - PHP 5.00 /Pack
Pilipig - PHP 25.00 / Pack
Pilit - PHP 80.00 / Kilo
White Sugar- PHP 90.00 / Kilo

All kakanin procedures are very time consuming and labor intensive
Owners need to do a lot of preparations before making the kakanin itself

Garcia, C. (2022). Secret Kitchens of Samar - Mga Panakot. Province of Samar.
Garcia, C. (2022). Secret Kitchens of Samar - Postre ngan mga Kakanin. Province of Samar.
Nachura, A. E., Nachura, C., & Nachura, R. (2013). Karasa: Celebrating Catbalogan’s Culinary Traditions. Katbaloganon Foundation.
In-depth Interview and Physical Observation

• Kakanin are usually stored in large plastic bins, sorted by variety. This prevents the rice cakes from open air exposure which can lead to drying out and spoilage. This is also for easy transport from the vendor’s home to their stall.
• Kakanin have an average shelf life of 1-2 days, depending on the variety.

• Vendor’s personal home kitchen spaces in Catbalogan (specifically Canlapwas), Samar
• Catbalogan Public Market by Primark, Catbalogan City Samar

• Kakanin vendors
• Caprechita G. Jabien, the owner of Capring Native Food Store

Kakanin typically has a very short shelf life, ranging from 1-2 days only. The wrapped kakanin can last up to 2 days while the rest can only last only one day.
Refrigeration can lengthen the shelf life but significantly affects the overall texture of the rice cake.

In-depth Interview and Physical Observation

• Permanent stall in the Catbalogan Public Market by Primark.

• Catbalogan Public Market by Primark, Catbalogan City Samar

• Kakanin vendor
• Caprechita G. Jabien, the owner of Capring Native Food Store
• Stall Assistant
• Customer

Chocolate Moron : PHP 10.00 (as of 2024)
Suman na asin: PHP 7.00 (as of 2024)
Suman na matamis: PHP 7.00 (as of 2024)
Sinamay: PHP 10.00 (as of 2024)
Puto Malagkit: PHP 5.00 (as of 2024)
Puto Kalinayan: PHP 9.00 (as of 2024)
Palitaw: PHP 5.00 (as of 2024)
Linupak nga Pilipig: PHP 6.00 (as of 2024)
Latik: PHP 8.00 (as of 2024)
Maja: PHP 5.00 (as of 2024)
Kutsinta: PHP 5.00 (as of 2024)

Stalls have very limited space, can only fit 2 persons at maximum

In-depth Interview and Physical Observation

• Take Out Service and Advance Order
• When purchased, kakanin are placed in a plastic bag along with their appropriate sauce or toppings (if applicable).
• Owners usually accept advance orders from customers, giving them at least a one day lead time; treating the service as an additional sideline.

• Catbalogan Public Market by Primark, Catbalogan City Samar

• Kakanin vendor
• Caprechita G. Jabien, the owner of Capring Native Food Store
• Stall Assistant
• Customer

Chocolate Moron : PHP 10.00 (as of 2024)
Suman na asin: PHP 7.00 (as of 2024)
Suman na matamis: PHP 7.00 (as of 2024)
Sinamay: PHP 10.00 (as of 2024)
Puto Malagkit: PHP 5.00 (as of 2024)
Puto Kalinayan: PHP 9.00 (as of 2024)
Palitaw: PHP 5.00 (as of 2024)
Linupak nga Pilipig: PHP 6.00 (as of 2024)
Latik: PHP 8.00 (as of 2024)
Maja: PHP 5.00 (as of 2024)
Kutsinta: PHP 5.00 (as of 2024)

In-depth Interview and Physical Observation