It was an all day preparation and cooking for mom and manang(my son's nanny), but it was all worth the effort. The Kakanin was from Malabon, and the suman was from Antipolo. The rest are homemade. Other known panghimagas of filipinos or pinoys are :“Kakanin, puto, kutsinta, sapin-sapin, suman sa ibus, bibingka, puto bungbong, maja blanka, bico, atbp. The topmost photo is a showdown of manong's (a vendor) bilao of assorted meriendas or afternoon snacks. Thanks by the way manong!Ummm I know, it is the best!What would fiestas, Pasko, Bagong Taon, at Pista ng Patay be without these native delicacies?” .

Ginatan means anything cooked in coconut milk. The Inangit is a combination of sticky rice and ordinary rice, coconut milk, sugar and pandan leaves.They cooked all the components of the Ginatan in syrup, made the gata (coconut milk)-sugar-water mixture with anis to make it the authentic ginatan. These are a few good things I really miss. That pinoy heritage should always be remembered and practiced, cause if you are a real filipino, you would have to know how to eat and prepare these. Guess what I will try to make one myself these days, wish me luck!