MIGUELITOS INTERNATIONAL CORPORATION

Miguelitos Instant Kakanin Mix

Product Description:

Kakanin Description Puto Bumbong: Miguelitos Puto Bumbong Premix is a filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto. Bibingka: Miguelitos Bibingka Premix is a type of baked rice cake from Indonesia and Philippines. It is usually eaten for breakfast, especially during the christmas season. Ube Halaya: Miguelitos Ube Halaya Premix is a Philippine dessert made from boiled and mashed purple yam. It is the main base in ube or purple yam flavoured-pastries and ice cream. It can also be incorporated in other desserts such as halo-halo. Maja Blanca: Miguelitos Instant Maja Premix is a filipino dessert made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas. Kutsinta: Miguelitos Instant Original Kutsinta is a type of steamed rice cake (puto) found throughout the philippines. It is consumed year-round as a merienda or snack, and is frequently sold along with puto. Unlike its counterpart, which has a doughy texture, kutsina has a jelly-like, chewy consistency. It can be also enhanced by adding latik on top or some fresh grated coconut meat. Puto: Miguelitos Instant Original Puto Premix is a rounded steamed rice cakes which is a very popular filipino snack. It is made of rice flour mixed with coconut milk, and sugar. It is very easy to make because it is only cooked through a steaming method. You may also top it with cheese to make it more delicious! Pichi Pichi: Miguelitos Instant Pichi-Pichi Premix is a one of the well-known Filipino desserts and is made of coconut and grated cassava. It is considered as one of many variants of the famous “puto” of the Filipino people. Inutak: Miguelitos Inutak Premix is a sumptuous Filipino delicacy made form glutinous rice, coconut milk, evaporated milk and sugar. ingredients are combined and cooked until thickened, topped with coconut cream and broiled until top is browned or charred. why called inutak? because the toppings looked like a cooked brain.