In a past fast fading, most of the towns south of Manila on the island of Luzon, the word
“baraka” means “market”. Its origin is a Mexican word that means “stall”. As such, on a town’s market day, typically a Saturday, people would go to the baraka (instead of the palengke). It also lends itself to conjugation. Thus, mamamaraka (will go to the market); namaraka (went to the market); namamaraka (is at the market).
Because of its role in the rich history of Santa Rosa, Laguna, the word baraka was chosen to be the name of an advocacy group made up of women. Gathering small traders of authentic products of the town, BARAKA continues to preserve and promote the culture of Santa Rosa, with a strong focus on authentic foods and heirloom dishes.
To support BARAKA, the Rotary Club of Sta. Rosa Centro will feature its unique products to the market via “My FAIR Centro”, a bazaar to be held on December 12-14 at Solenad2, Nuvali.
The following Sta. Rosa authentic kakanin will be available on the BARAKA stall.
1. MacheMache – (Boiled ground sticky rice [“malagkit”] balls w/ sugar and roasted sesame seeds filling rolled in finely ground rice) – used to be done by Lola Acleng of Balibago and Lola Agring of Kanluran, emerging traders have replicated it.
2. Puto Lansong
Puto Lansong – white “puto” with star anise.
3. Kalamay Kuhit
Kalamay Kuhit – (Finely ground sticky rice boiled until with viscous consistency, then mixed with coconut milk curds) – Done by trader Eder Mendoza, who learned it from her nanay, Aling Cedes (Mercedes Laserna) and aunt Idad Adato, coupled with her interest and natural curiosity by asking other kakanin makers, has rendered her kakanin a class of its own. The wonder of her kalamay kuhit or kalamay konday is proof of this. Taste for yourself.
4. Okoy ni Aling Nene
5. Bok’s Ice Cream
Bok’s Ice Cream – started by post-war migrant Batangueño Beltran family in the Dr. Jose Z. Tiongco Compound, Felimon “Bok” Beltran and wife Caridad, through their dedication and craft, saw their 11 children as professionals in allied medical professions. Ante-dating Häagen-Dazs ice cream, our local ice cream is time-tested to travel 1 – 1 ½ hours still maintaining its frozen condition (properly insulated of course; you may ask us the secret, if you want).
6. Atole
Atole – (Boiled ground dried corn w/ coconut milk & sugar topped coconut milk curds) – as done by trader Lina who repeats the cycle of learning similar to Eder, from her nanay, Aling Ida (Adelaida Gonzalez) and her lola before her of Brgy. Pooc. Her 3 other sisters are into kakanin making too.
7. KilawingPuso ng Saging with Sinukmani/Puto-Maya• Kilawing Puso ng Saging – Traditionally paired with Sinukmani or Puto-Maya. The contrasting taste perks up the taste buds. Not many, even in Santa Rosa and environs, are familiar with this unsual pairing and have been featured Solar News’ People, Attractions, Travel (PAT) December 2013 and in GMA’s Kapuso Mo, Jessica Soho September 3, 2011. • SINUKMANI [BIKO] (Boiled rice cake with coconut milk & sugar topped w/ coconut milk curds) – done by appointment with her hectic schedule, trader Mipuy carries on the crafts of her nanay, Aling Titing (Anita Dia), who learned it from nanay Natividad Alinsod from Brgy. Malusak.
Puto Maya
• PUTO MAYA (Sweet rice balls topped with fresh grated coconut) – done by trader Nelia Malabanan-Dia, of 8 children who learned the craft from her nanay, Aling Nita (Anita Gonzalez), who also learned from her nanay Teodora Angeles-de Mesa – all from Brgy. Malusak. Prize-winning entry, dessert category cooking contest (My City, My SM, My Cuisine cook out).
8. Pancit Grade 1Pancit Grade 1 / Pancit Lang-lang – (special miki noodles with yap-yap (small freshwater shrimps endemic in the Laguna de Bae) and Kalamias [kamias in other areas]), the usual merienda fare of children for generations, but then called pancit lang lang due to its simplicity.
Rotary Club of Sta. Rosa Centro 