CHAPTER 1

Chapter 1

INTRODUCTION

A.    Background of the study

The Philippines just isn't only known for its lovely scenery and friendly people, it is usually identified for its delectable food. Amongst these meals are what we call the “kakanins”, native delicacies which are served as desserts. No get together is complete without these Pinoy dessert (we're identified for our candy tooth, too). What’s extra attention-grabbing about them is that they (or their ingredients) are inclined to range by area or by place. Another attention-grabbing fact is that a whole lot of Pinoys who are categorised as "senior citizens" know the way to make these desserts as they have already grow to be part of the Philippine traditions.

Pinoys love to eat. Apart from the standard three meals per day, Filipinos have an afternoon snack (or merienda), a morning snack and when hunger creeps late, a midnight snack is the final snack before calling it a day. Filipino meals has a way of making you crave for extra all day. As an archipelago, the different regions of the Philippines tend to have their own specialty desserts. Most Filipino desserts are made from rice and fruits that are widespread in the country. Filipinos are fond of buying meriendas (or snacks) from street vendors and travelling food merchants during the mid-afternoon.

As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk. Another brown rice cake is kutsinta. Puto is another well known example of sweet steamed rice cakes prepared in many different sizes and colors. Sapin-sapin are three-layered, tri-colored sweets made with rice flour, purple yam, and coconut milk with its gelatinous appearance. Palitaw are rice patties covered with sesame seeds, sugar, and coconut; pitsi-pitsi which are cassava patties coated with cheese or coconut; and tibok-tibok is based on carabao milk as a de leche (similar to maja blanca). As a snack, binatog is created with corn kernels with shredded coconut. Packaged snacks wrapped in banana or palm leaves then steamed, suman are made from sticky rice.

For cold desserts there is halo-halo which can be described as a dessert made with shaved ice, milk, and sugar with additional ingredients like coconut, halaya (mashed purple yam), caramel custard, plantains, jackfruit, red beans, tapioca and pinipig being typical. Other similar treats made with shaved ice include saba con yelo which is shaved ice served with milk and minatamis na saging (ripe plantains chopped and caramelized with brown sugar); mais con yelo which is shaved ice served with steamed corn kernels, sugar, and milk; and buko pandan sweetened grated strips of coconut with gulaman, milk, and the juice or extract from pandan leaves. Sorbetes (ice cream) is popular too. A local version uses coconut milk instead of cow milk. Ice candy made from juice or chocolate put it in a freezer to freeze is another treat. It can be any kind of flavor depending on the maker; chocolate and buko (coconut) flavored ice candy are two of the most popular. (http://en.wikipedia.org/wiki/Philippine_cuisine).

            Most of the filipinos are not aware that “kakanins” are the local version of desserts that being served as snacks. We have the famous “halo-halo” considered the local alteration of the cold desserts from the western side. As an agricultural country, rice is the staple food of the Philippines. Rice is also an ingredient in a lot of Filipino desserts. Bibingka, a national pride, is a rice cake made from rice flour, sugar, butter and coconut milk. Meanwhile, biko is a kind of sticky rice cake made from glutinous rice, coconut milk and brown sugar. It is similar to another Filipino dessert called Kalamay, which uses whole grains instead of rice. Suman is sticky rice steamed in banana leaf and eaten with brown sugar or brown sauce. Sapin-sapin, also a rice delicacy, is composed of glutinous rice layers and topped with coconut. (http://famouswonders.com/the-most-tempting-filipino-desserts/)

B. Statement of the Problem

This study aims to answer these questions:

1.       What are the common Filipino desserts and where does it comes from?

2.      What are the differences of the Filipino desserts from foreign desserts?

3.      What are the common ingredients of the Filipino used?

C. Significance of the Study

Restaurant Owners. Restaurant owners have a very big benefit on dessert because many people when they go in the restaurant they always find a perfect dessert and when the restaurant owner create a good dessert his/her business will grow and make his/her more profitable.

Baker of cakes. This research paper can help the baker to know what the right thing to do or to bake it gives his/her an idea on what to bake in a certain season or time because dessert has a season too you can’t just create one but not in a appropriate season like when it December cake is a perfect dessert unlike ice-cream because when it Ber months the weather is cold and when you eat an ice-cream you feel more colder s cake is a perfect.

Future chefs. This study is hard for future chefs to have a similar studies especially they need to study more about different kinds of dessert, what are the ingredients, the availability of ingredients in our country and why cakes in America why halo-halo in here in Philippines something like that so they can be a good chefs at a near future or someday.

Researchers.  This study can provide some facts about the history of filipino desserts as well as this study differentiates the western types of desserts from the local ones.

D.      Scope and Delimitation

This study focuses on the difference of Filipino desserts from the foreign desserts. It also comprises some of the history, how does the Filipino desserts starts and how to prepare some of these.

E.       Materials and Methods

The researcher of this study utilize a descriptive process since this study aspire to portray and to talk about the difference of the Filipino recipes from the foreign ones. This process is concerned with the description of data and characteristics about a population. The goal is the acquisition of factual, accurate and systematic data that can be used in averages, frequencies and similar statistical calculations. Descriptive studies seldom involve experimentation, as they are more concerned with naturally occurring phenomena than with the observation of controlled situations. (http://www.ehow.com/about_6663890_meaning-descriptive-method-research_.html)

Information relevant to the study was collected from various reference materials such as book and journal articles from online sources.

F.       Definition of  Terms

Dessert something you enjoy to treat yourself after a good meal. An indulgence that makes life a little sweeter and enjoyable.

Custard. sweetened mixture of milk and eggs baked or boiled or frozen

Coconut. The large, brown, hard-shelled seed of the coconut, containing white flesh surrounding a partially fluid-filled central cavity.

 Mixture. A composition of two or more substances that are not chemically combined with each other and are capable of being separated.

Filipinos. A native or inhabitant of the Philippines. The Austronesian language that is based on Tagalog, draws its lexicon from other Philippine languages, and is the official language of the Philippines.

Foreign. Of, characteristic of, or from a place or country other than the one being considered.