It's still an "unexplained tradition" for me why native delicacies are the staples when Pista Minatay comes.
Some say it's "Filipinizing Halloween" that instead of candies and other sweets, we have these native delicacies to share as treats and not as tricks.
And it started in the rural areas where the abundance of rice and coconuts, among others has made these traditional eats as the "undying" staple this annual celebration of remembering the departed.
So, let's start our native delicacies gastronomic journey with IBOS or more commonly known as "SUMAN" in other areas.
This is probably what comes to mind when one says "kakanin" as this is made with sticky rice and often partnered with ripe mango, native chocolate or just plain sugar, whether refined, brown or muscovado.
There's the SUMAN which others refer to as BIKO. A delicious treat of glutinous rice oiled in coconut milk and muscovado sugar with calamansi and vanilla.
It can be plain or topped with "latik" which form from the curds of coconut milk and/or cream when simmered for some time.
A favorite of mine is SUMAN LATIK where its glutinous rice and coconut milk is cooked wrapped in banana leaves.
While "latik" could have been the original toppings, nowadays, its the bukayo (sweetened coco strips) that often serves as "cherry on top", literal and figurative, as it creates a sweet note on the native treat.
BUKAYO or BOCARILLO are made from coconut meat strips that cooked in sugar. It can be moist, which is best for toppings and fillings, or one that hardens when the sugar (re)crystallizes giving it a definite shape.
The latter form is fancier as it can be made with different colors and artificial flavors based on its color.
But Ilonggos would always recommend their ultimate native delicacy which is BAYE-BAYE. Made from ground toasted glutinous rice with coconut and sugar, its among the must taste local delicacy when in the region of the Ilonggos which is Western Visayas.
A delicacy centered in the Cabugao Sur areas of Sta. Barbara and Pavia, Iloilo. But there's another variety made with corn, above from the southern towns like Miag ao and San Joaquin.
MUASI or PALITAW is made from glutinous rice flour shaped like a thin patty and cooked in boiling water.
When cooked, it floats (litaw in Tagalog thus the name) and served with muscovado sugar with sesame seed or grated coconut.
ALUPI is may not be considered as kakain since it uses cassava but its one of the most popular native delicacies.
It may contain coconut strips and often referred to as CASSAVA SUMAN and is mostly eaten plain.
It is usually flat and comes in pairs but a cylindrical (hotdog like) shape known as SULPOT is also popular.
ARIPAHOL is a local Ilonggo delicacy which has two variants - glutinous rice or cassava.
The former involved pounding of the rice to soften and the latter grating of the cassava.
Both have coconut strips and sugar then are steamed. The cassava variant is also known as Puto Lanson.
BINGKA is always present and has become a kakanin staple all the time. Almost anywhere in the country have their own version of bingka.
In Iloilo, there are the thin bibingkas with lots of coconut strips and there are the thick and almost puto like versions.
Bakeries also cash in with a mamon-like bibingka. Others also put some salted egg on top for a gourmet take on this native delicacy
And then there's PUTO which has evovled the most among the lot. From just plain and wrapped in banana leaves, some come with cheese, salted egg and others with meat filling known as Puto Pao.
A variant called Puto Maya uses the whole grains sticky rice unlike the rice flour for the standard puto and comes out almost looking like IBOS.
If there's puto then there should be KUTSINTA. Characterized by its by reddish brown hue (food coloring or achuete) , it is made from rice flour or cassava starch and lye water then steamed and served with shredded mature coconut.
How about some BITSO-BITSO? This rice flour based snack often comes in twists and is boiled, deep-fried then glazed with caramelized muscovado sugar.
A bread version of this is called BICHOCOY which is often referred to as a local or native doughnut.
KALAMAY-HATI native delicacy of the Visayas and basically made from a concoction of sticky rice flour , muscovado sugar and coconut milk. It is sold in halved coconut shells (bao) that are then sealed by "paper tapes".
A Pista Minatay staple is LINUGAW o GINATA-AN. It is a concoction of coconut strips, kamote, ube, sab-a, sago and rice flour balls all simmered in a thick rice flour and coconut milk mix.
A simple yet tedious cooking process makes this one of the most satisfying home-cooked meryenda for all seasons. And I like it cold - yum yum.
How about going violet with UBE HALAYA. Made with purple yam mixed with a lot of dairy, this is usually served together with halo halo. Also called ube jam, thus it takes the "nativity" - being native that is.
The list of Filipino kakanins and traditional/native delicacies is an exhaustive one and I will my best to update this post everytime I come across one.
And so the tradition continues and whatever the occasion maybe, these native delicacies are always anticipated as it brings back the taste memories of the yesteryears.
Nothing comes close to these home made delicacies despite the tedious preparations and processes involved.
A labour of love in remembrance of the dead for the gastronomic satisfaction of those still living and remembering them.