Good Morning!

Nothing says “Good morning” than breakfast. And in a place where rice and ricefields abound, breakfast is ultimately a heady mix of rice cakes and made-from-rice goodies. Pair them with a steaming mugful of coffee (yup!, there’s one made from ground rice, too) or hot chocolate and you have the quintessential Sorsoganon breakfast.

The recipes for these kakanin are handed down from generation to generation. Over time, semi-mechanical mixers and grinders have made prep time shorter, but there is no denying that churning out these rice products are just as tedious.

During fiestas and special occasions, making these kakanin is a community effort. The men are usually tasked with getting coconut fronds and banana leaves, the older women–they who have inherited the recipes from those who came before them–do the grinding and the mixing, and the younger women–who will eventually inherit the recipes–spoon the mixture into coconut or banana leaves for the final steaming.

Here are some of Sorsogon’s breakfast fare. And here are other good morning finds.

A kakanin sampler--including puto, hinagom, maja blanca, suman, espasol and biko made by the women of Basud

A kakanin sampler–including puto, hinagom, maja blanca, suman, espasol and biko made by the women of Basud

Glutinous rice is spooned into these woven coconut leaves and steamed to make ibos

Glutinous rice is spooned into these woven coconut leaves and steamed to make ibos

Puto lanson (steamed ground glutinous rice) topped with cheese

Puto lanson (steamed ground glutinous rice) topped with cheese

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8 comments

  1. Uau, I would like to have some ๐Ÿ™‚

    1. they’d be perfect with your monday morning coffee ๐Ÿ™‚

      1. I agree ,) I think it is delicious

  2. what are those purple stuff in leaves? And the yema-looking treats with cheese on top?

  3. Kape na lang an kulang as ritrato…

  4. Christie Mina · · Reply

    do you have the puto lanson recipe???? this is the bikol style, right?

  5. would you be able to share the puto lanson recipe please…I have been trying to look for the bikol version and not the Ilongo version

    1. hey there! i’ll try to wangle the traditional recipe from one of the older families here. thanks for dropping by!

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