Filipino rice cakes that nourish the soul

During the season marked by solemn traditions, quiet family moments and,  perhaps unexpectedly, food, among the most beloved are kakanin, traditional Filipino rice cakes that blend simplicity, symbolism and flavor in ways that resonate deeply during this sacred time.

Made from rice, coconut and sugar, kakanin are more than just sweet snacks. They carry centuries of history, embody the spirit of togetherness and reflect the resilience of Filipino culinary tradition. From puto to biko, palitaw to bilobilo, these humble rice-based treats offer comfort, connection and meaning — especially during Holy Week.

Puto

Light, fluffy and subtly sweet, puto is a staple on Filipino tables — often served as a snack or paired with savory dishes like dinuguan. The steamed rice cake is traditionally made from rice flour, sugar and coconut milk, then topped with a slice of cheese or salted egg for a savory contrast.

Its role during Holy Week is more than culinary. As food historian Felice Prudente Sta. Maria writes, puto and other rice cakes are closely tied to indigenous and Christian rituals, symbolizing continuity, faith and shared experience. Puto’s gentle sweetness and unpretentious preparation make it a fitting offering for a season of humility and introspection.

Its simplicity invites reflection. Made from just a few ingredients and shared with many, puto is a quiet reminder of grace and generosity.

Recipe:

• 2 cups rice flour

• 1½ cups sugar

• 1 cup coconut milk

• 2 teaspoons baking powder

• Pinch of salt

• Cheese or salted egg (for topping)

Directions:

1. Mix rice flour, sugar, salt and baking powder.

2. Stir in coconut milk until smooth.

3. Pour into greased muffin molds and steam for 15 to 20 minutes.

4. Top with cheese or salted egg. Serve warm.

Biko

Rich, dense and generously sweet, biko is a favorite at large gatherings. Made with glutinous rice, coconut milk and brown sugar, and finished with a topping of latik — caramelized coconut cream — it’s indulgent but deeply familiar.

During Holy Week, biko serves as both comfort food and cultural anchor. Its sticky texture symbolizes the closeness of family and community, while its sweetness reflects the joy that can be found even in times of quiet contemplation.

Biko’s richness evokes the warmth of shared meals. It speaks to the sweetness of tradition and the bonds that hold families together.

Recipe:

• 2 cups glutinous rice

• 1½ cups coconut milk

• 1½ cups brown sugar

• Pinch of salt

• Latik (for topping)

Directions:

1. Cook glutinous rice until tender.

2. Simmer coconut milk, brown sugar and salt until thickened.

3. Combine rice and syrup mixture, then spread into a greased dish.

4. Top with latik. Cool and slice to serve.

Palitaw

The name palitaw means “to surface” — a poetic nod to how these rice flour dumplings rise in boiling water when cooked. Once they float, they’re rolled in grated coconut, sugar and toasted sesame seeds. Chewy and delicate, they’re a familiar merienda and dessert.

But during Holy Week, their symbolism deepens. As these discs of dough rise to the top of the pot, they’re said to represent the soul’s ascent — a spiritual metaphor that fits a week defined by renewal and resurrection.

Palitaw reminds us of transformation. In rising, it becomes something more — much like the season itself.

Recipe:

• 1½ cups rice flour

• 1½ cups water

• 1 cup grated coconut

• 1 cup sugar

• 2 tablespoons sesame seeds

Directions:

1. Mix rice flour and water into a soft dough.

2. Shape into small discs.

3. Drop into boiling water; cook until they float.

4. Roll in coconut, sugar and sesame seeds.

Bilo-bilo

A bowl of bilo-bilo is both dessert and hug. These chewy rice balls are simmered in sweet coconut milk with optional sago pearls and flavored with pandan. The result is warm, soothing and nostalgic — a dish often passed around in large pots for all to share.

Its appeal during Holy Week is easy to understand. Bilo-bilo offers comfort and a sense of community, served family-style in the same way that Holy Week draws people together in shared silence, prayer and food.

Bilo-bilo is nourishment with heart. Its warmth offers solace; its shared nature fosters connection.

Recipe:

• 1 cup glutinous rice flour

• 1½ cups coconut milk

• ½ cup sugar

• 2 tablespoons sago pearls (optional)

• Pinch of salt

• Pandan leaves (optional)

Directions:

1. Mix flour with water to form dough; roll into balls.

2. In a pot, heat coconut milk, sugar and salt. Add pandan.

3. Add rice balls; cook until they float.

4. Stir in sago pearls. Serve warm.

During Holy Week, these kakanin serve as edible rituals: reminders of humility, joy and the spiritual richness of simplicity. More than flavor, they offer continuity — a chance to pause, share and remember.