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.
