Right after this scrumptious lunch, we rushed to this trip’s main event: the Grand Handaan at the Burnham Park. Because of the rains, the entire set up was moved to the stage where there was enough shelter for everyone. Nonetheless, everyone had a lot of fun with the music, games and the great feast, which consisted of a sampling of regional dishes such as those from Bulacan, Pampanga, Pangasinan, Benguet and Vigan.
Rice cake from Bulacan. Since I had no more space to fill, I just admired the way this sweet thing looked, and smelled (of delicious coconut oil).
Palitaw, rice cake made from a batter of washed, soaked, then ground malagkit (sticky rice). This Pinoy kakanin got its name from the way it’s cooked. Flat, tongue-like portions are dropped into boiling water. Once they rise to the surface (or “turn up”), they’re already cooked. To serve, dip in grated coconut, white sugar and toasted sesame seeds.













