It’s no secret that the Philippines is a country full of different flavors — if the recent MICHELIN Guide in the Philippines has told us anything. From culture and traditions to landscapes and festivals, there really is no denying how diverse the Pearl of the Orient is. And that diversity is also reflected in the country’s culinary heritage, whose penchant for all things savory is evident in every dish. We have Bicol Express, Bulalo, Kare-Kare, Sinigang, and the unofficial national dish, Adobo — to mention only a few. But Filipinos have a sweet tooth for desserts, too. And while halo-halo is the best example to prove that claim, kakanins have existed for as long as we can remember.

Derived from two Tagalog words, “kain” (to eat) and “kanin” (rice), kakanin — desserts made from, well, kanin or other ingredients — is an essential part of the country’s culinary tradition. While you can typically buy them at various food chains or sidewalk stalls, kakanin truly shines — and comes out in full force — during the holidays.

With the Christmas season just around the corner, we’ve compiled some of the popular (and best) kakanins in the Philippines, which you can enjoy either during the Yuletide season or on a random day.

Suman

If there were such a thing as a hierarchy of kakanins, suman would probably take the top spot. Even wrapping a suman is an art form in and of itself, often done with banana or coconut leaves. But don’t let its outer appearance fool you — suman tastes just as exquisite. The elongated rice cake is made from glutinous rice cooked in coconut milk, though some variants use cassava.

The classic suman (made from glutinous rice) is soft and sticky with a lighter texture, while one made from cassava is denser and heavier. There are also different varieties of suman, including binuo, moron, suman sa ibos, suman sa lihiya, and more. Some sprinkle it with sugar for added sweetness, while others prefer to top it with coconut curds.

You may have a taste of this delicious Filipino delicacy through Budbud Gourmet Suman or Tita Paring Suman Latik.

Kutsinta

Trust us… this one is best paired with taho. In fact, you can never go wrong with this combination, although kutsinta can certainly stand on its own. It is a steamed rice cake with a soft, slightly sticky, and chewy texture. It’s made from rice or tapioca flour, brown sugar, and lye water, with some adding food coloring for a more, let’s just say, dramatic effect. Arguably almost everyone’s favorite, kutsinta is a perfect delight whether for almusal (breakfast) or merienda (snack).

Kutsinta can sometimes be bought in stores, from vendors selling on the street, or through online platforms like Dolor’s Kakanin and Farm2Metro. It is often topped with grated coconut, although over the years, it has evolved with different topping varieties, including cheese — which gives it a slight salty contrast — yema (sweet custard) spread, or latik (coconut curds).

Bibingka

Bibingka is a beloved kakanin and one that has become synonymous with the Christmas season in the Philippines. Although this baked rice cake is often sold year-round, it is even more prevalent during the holidays, especially during Simbang Gabi (the country’s tradition of attending nine Masses leading up to Christmas). It is sold in front of churches or anywhere nearby. Apart from gigantic Christmas trees, Jose Mari Chan’s “Christmas in Our Hearts” permeating malls, and parols (star-shaped lanterns) lighting up neighborhoods, bibingka being sold on the streets is one of the indications that Christmas is already on the horizon. One well-known bibingka store in the country is Bahay Bibingka and BBK Bibingka & Coffee (formerly Bibingkinitan).

Bibingka is typically baked in a terracotta oven and is heated by charcoal, which gives it a smoky flavor. Enjoyed even without toppings, some prefer their bibingka with cheese or butter. Back in 2022, the rice cake took the 13th spot on the Top 50 Best Cakes List by TasteAtlas. The rank dropped to 16th place in 2023, although that’s still a massive feat.

Puto

Traditionally made with rice flour, puto is a popular kakanin, which is a significant part of Filipino culinary culture. While some prefer to savor it as it is, some Filipinos like to pair their puto with Dinuguan (pork blood stew) or Pansit Bihon (rice noodles). It's sweet yet subtle enough not to overpower savory dishes, making it a perfect complement to these hearty Filipino favorites.

While puto is a kakanin in itself, it is also an umbrella term for different kinds of rice cakes, even those not entirely made from kanin. Traditionally, puto is a white steamed rice cake, but as time passed, it has spawned other variations in colors like yellow, pink, purple, and more. Some variants of puto include puto bumbong, puto calasiao, puto kutsinta (yes, that kutsinta), puto-pao, and puto flan, among others. Dolor’s Kakanin also offers a variety of putos, including puto pandan and puto ube. You can also grab a pack of one dozen putos in Goldilocks and maybe grab a cake while you're at it.

Biko

Much like the other entries in this list, biko is also a staple at any occasion, especially fiestas, birthdays, and family gatherings. A beloved Filipino sweet rice cake (which arguably tastes even better when toasted), biko is typically made from sticky rice, coconut milk, and brown sugar. Its sticky, chewy texture and rich, sweet flavor make it a comforting dessert that has delighted generations of Filipinos.

Served in squares or rectangles — or in some households, a complete tray of biko — this dessert is often topped with toasted coconut curds, which add an extra layer of crunchiness and a nutty, caramelized flavor. Apart from Dolor’s Kakanin, you can also purchase biko from Aling Kika’s and Farm2Metro.

Sapin-Sapin

True to its namesake, sapin-sapin (which means “layered” in Tagalog) is a colorful, visually striking Filipino rice cake made from glutinous rice, coconut milk, and sugar. Known for its vibrant layers, each layer often comes with different flavors and colors. The result is a beautifully stacked dessert that’s as delightful to look at as it is to eat. But it’s more than just its colorful appearance — it is also stacked with sweetness.

It is often enjoyed with latik, coconut flakes, and sugar, among other toppings, adding texture and extra flavor to its soft, chewy layers. This multicolored kakanin often comes in colors white, orange, and purple, with the white layer flavored with coconut milk. Meanwhile, the other colors are usually ube (purple yam), adding a unique blend of flavors to each bite. Citang’s, Lucas Premium Sapin-Sapin, and Minatamis are some of the well-known sapin-sapin sellers in the country.

Pichi-Pichi

Filipinos really do love doubling up words — it's practically part of the culture (part of the culture?!). For one, we have sapin-sapin. We also have halo-halo (which literally means “mix-mix”) and bicho-bicho. And then there’s pichi-pichi, an equally delightful sweet treat, made from sugar, cassava, and lye.

Pichi-pichi is a beloved Filipino delicacy, often enjoyed as a snack or dessert. It is typically served coated in freshly grated coconut or sprinkled with cheese, which adds a delightful contrast to its soft, chewy, and slightly sticky texture. Some even like their pichi-pichi with a little topping of latik. For your pichi-pichi craving, Amber and Don Benito’s are the places to try.

Palitaw

Palitaw is another Pinoy classic, made by flattening glutinous rice dough into disc-shaped cakes and boiling them in water until they float to the surface; hence the name palitaw, which means “to float.” Once cooked, the floating cakes are coated with freshly grated coconut and generously sprinkled with a mix of sugar and toasted sesame seeds, adding a sweet, nutty, and slightly crunchy contrast to the soft, chewy texture.

With its melt-in-your-mouth consistency and delightful flavor, palitaw has become a beloved snack among Filipinos, enjoyed during festive gatherings, family celebrations, or even simple meriendas at home. Known for offering a variety of kakanins, Estee's Native Kakanin is especially popular for their palitaw.

Maja Blanca

Maja Blanca is a dessert known for its creamy, mildly sweet flavor, made mainly from coconut milk, cornstarch, and sugar. It has a smooth, custard-like consistency, making it a comforting treat, usually served chilled and sliced into small squares.

It's usually topped with sweet corn, though some have gotten a little more creative over the years by adding crushed peanuts as a sprinkle on top. The result is a crunchy and nutty contrast, complementing the creamy, smooth texture of the dessert. This Filipino favorite is available for purchase through KC’s Kitchen and Dolor's Kakanin.