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Running head: STARTING A KAKANIN BUSINESS

Starting and Expanding a Kakanin Business

Group 8
Ordoez, Justin
Pamorca, Manuel Guilius
Parreo, Louie Danielle
Pecho, Keymil
Ruizo, Rhena Jean
BSBA-1A
PAMANTASAN NG LUNGSOD NG MUNTINLUPA

Prof. Dolores Barretto-Dangani

Faculty
College of Art and Sciences

November 30, 2016

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Starting a Kakanin Business

Starting and Expanding a Kakanin Business

Starting a kakanin business is affordable and uncomplicated even if you dont have any
cooking experience to begin with.

1. Introduction to Kakanin
1.1. What is a Kakanin?
1.2. Common Kakanin recipes
2. The Kakanin Business
2.1. Why the Kakanin Business?
2.2. Advantages and Disadvantages in Starting a Kakanin Business
2.2.1. Advantages in Starting a Kakanin Business
2.2.2. Disadvantages in Starting a Kakanin Business
3. Starting a Kakanin Business
3.1. Costs of Starting a Kakanin Business
3.2. Exploring Different Market Options in Selling Kakanin
3.2.1. Selling in a Stall or Booth
3.2.2. Selling Door-to-Door
3.2.3. Selling While Working
3.3. Permits Needed in Starting a Kakanin Business
3.4. Projected Profits in Starting a Kakanin Business
4. Making Your Mark in the Market Landscape
4.1. Making Your Kakanin Product Distinct
4.2. Introducing the Product to the Market
4.2.1. Advertising Through Social Media
4.2.2. Advertising Through Acquaintances, Friends, and Relatives
4.2.3. Advertising Through Sponsored Events
5. Expanding the Kakanin Business
5.1. Introducing New Products
5.1.1. Experimenting on a New Product
5.1.2. Releasing the New Product
5.1.3. Advertising the New Product
5.2. Distributing Kakanin to Other Retailers
5.3. Franchising the Kakanin Business
5.3.1. Costs of Franchising
5.3.2. Legal Procedures
6. The Market Growth

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Starting a Kakanin Business

6.1. Optimizing the Production of Kakanin

6.1.1. Optimization by Hiring New People
6.1.2. Optimization by Buying New Machines
6.1.3. Optimization by Delivery Service
7. Kakanin Recipes
7.1. How to Make Biko
7.2. How to Make Suman
7.3. How to Make Palitaw
7.4. How to Make Bibingka
8. Conclusion
9. Bibliography

INTRODUCTION TO KAKANIN
WHAT IS A KAKANIN?

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Starting a Kakanin Business

If those catchy commercials on television are to be believed, merienda is the sole territory of fast
food burger heavyweights. However, any homegrown Filipino will tell you that creepy, gingerhaired clowns or bug-eyed jolly bees have nothing on their favorite kakanin sold by their
neighborhood suki. After a long day at the office, a slice of biko or a few pieces of palitaw are
what most of us normally crave for. We cant help it; its practically in our blood.

Rice is one of our main crops in the Philippines, and from it we create beautiful and tasty
classical Filipino recipes collectively called as the kakanin. The name kakanin is derived from
two Tagalog words: kain (to eat) and kanin (rice). Its an umbrella term for sweets made of
glutinous rice and coconut milk, two ingredients that tropical countries like ours have in
abundance. These ingredients are usually employed in one of two forms. Some recipes
use galapong, made by soaking rice flour overnight, then grinding and straining it using
cheesecloth. Other types of kakanin use simple malagkit or sticky rice grains that are either
ground up or left whole. (Estrella, 2016)

STARTING A KAKANIN BUSINESS

Why the Kakanin Business?

There are plenty of factors to consider when starting a business. It ranges from the
product, availability, budget and other important things that can really make you shake your head
and give up on the idea before even starting it.

Advantages and Disadvantages of Starting a Kakanin Business

Starting a business of selling Kakanin can be both hard and easy, but whats really
required for you to succeed in this undertaking is passion, unwavering and consistent
perseverance, and hard work. There are many things to consider when starting a kakanin
business, its advantages and disadvantages must also be measured and contrasted with a holistic
approach which factors your location, financial status, and your time. With these things
considered, you can adjust your business to suit your needs and your goals, and oftentimes it can
be used to your favour.

Advantages

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Starting a Kakanin Business

Lower Start-up Costs - Depending on the type of business you start, costs may be lower
than a franchise where there is no up-front purchasing fee or supply costs. The kakanin
business doesnt require lots of money in order for you to start, the ingredients of the products
are easy to find and inexpensive. You can also choose not to produce much and just test the
market in your place and slowly build your business from there.

Independence - You make all decisions and create all business systems. You can actually
simultaneously start the kakanin business while working and it sometimes works to your
advantage. Selling your products in the office is a convenient way for you to build your
market and also test the new products that you have. It is also a great way for getting your
product known; perhaps this may be a way for you to expand your business from simple
retailing to distributing the goods to your growing population of acquaintances and friends in
the office.

Site Selection - You choose where to locate your business and what marketing
procedures to follow. The kakanin business is very flexible because it doesnt require you to
have a single immovable selling space to start; you can actually go door to door selling your
products.

Plenty of Business Expansion Potential When you start small, there are plenty of
options to grow in this business. You can start as a retailer, all the while making your name
known in the market. As your business grows gradually, you can then start releasing new
products, experimenting and assessing every other option that you have to make your
business different than other kakanin businesses. Since your kitchen is where the product
comes from, your business is not just limited to retailing in one place but you can also sell in
other places or distribute to other stores.

Disadvantages

High commitment - Starting your own business requires a higher commitment of time
and energy. Cooking kakanin can sometimes require a lot of time and effort depending on the
recipe and the volume. High demand of kakanin usually makes you spend a lot of time
making them so you may need to evaluate and analyze the available time that you have so that
you can have time for other things.

High risk - Success depends totally on you and your business talents. The kakanin
business may not require much, and you may not be risking a lot with this business, but it also
involves some risks of its own in the long run. Not only you would need to work hard in this
business, but you also need to work smart. Taking risks is inevitable in starting a business, but
calculated and analyzed risk-taking is what you would need in order to thrive and succeed in
this business.

Delayed profitability - Where the market may not already be established, it may take
longer to become profitable. Though markets for kakanin are already ubiquitous, there are

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still some places where you can hardly find anyone who eats kakanin. That could mean a lot
of things, but

Limited financing - Financing for a new business is more difficult to obtain. Though
making kakanin is relatively inexpensive, there will be a time when your business gets bigger
and more people will add up to your market, forcing you to increase production causing the
cost of production to exponentially rise.

HOW TO MAKE BIKO

Ingredients

2 cups glutinous rice (aka sticky rice or malagkit)

1 cups water

2 cups brown sugar

4 cups coconut milk

tsp salt
Instructions
1.

Combine the sticky rice and water in a rice cooker and cook until the rice is ready (we
intentionally combined lesser amount of water than the usual so that the rice will not be
fully cooked)

2.

While the rice is cooking, combine the coconut milk with brown sugar and salt in a
separate pot and cook in low heat until the texture becomes thick. Stir constantly.

3.

Once the rice is cooked and the coconut milk-sugar mixture is thick enough, add the
cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all
the liquid evaporates (but do not overcook).

4.

Scoop the cooked biko and place it in a serving plate then flatten the surface.

HOW TO MAKE SUMAN

Ingredients:

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Starting a Kakanin Business

2 cups white glutinous rice

1 1/2 cans (13.5 oz) coconut milk

1/2 cup sugar

1 teaspoon salt

banana leaves for wrapping

Procedure:
1. Rinse the rice until water runs clear then drain.
2. In a wok or heavy pot, combine rice, coconut milk, sugar and salt.
3. Bring to a boil. Simmer for about 30 minutes in medium heat while stirring constantly
then reduce to lower heat.
4. Mixture is done when rice becomes very sticky and almost dry.
5. Let the temperature cool down before wrapping.
6. Prepare the banana leaves by wiping away any white residues with a damp cloth.
7. Remove the spine and trim (size preference).
8. Scoop the rice mixture and place it over the prepared banana leaves.
9. Start rolling to secure the rice mixture and fold the sides.
10. Repeat until rice mixture is finished. Set up the steamer.
11. Arrange the wrapped mixture into the steamer. Single layer or on top of each other.
12. Steam over medium heat for about 45 minutes.
13. Remove from steamer. Serve with sugar.
How to Make Palitaw
Ingredients:

cups glutinous rice flour

cup granulated sugar
1 cup water

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Starting a Kakanin Business

cup sesame seeds, roasted

1 cup grated coconut

Procedure:
1.
2.
3.
4.
5.

Combine glutinous rice flour with water and mix until a dough is formed.
Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure.
Flatten the ball-shaped dough using the palm of your hands.
Boil water in a cooking pot then put-in the flattened dough.
When the flattened dough starts to float, remove them from the pot and set it aside
allowing water to drip.
6. Combine sugar and roasted sesame seeds then mix well.
7. Roll the rice cake in grated coconut then in the sugar-sesame seed mixture.
8. Arrange in a serving plate then serve.

HOW TO MAKE BIBINGKA

Ingredients:

1 cup rice flour

3/4 cup granulated sugar

2 tsp baking powder

3 eggs

1 cup coconut milk

1/4 cup fresh milk or evaporated milk

1/4 cup softened butter + additional for brushing

grated cheese for toppings (optional)

1 salted egg, sliced

few pieces banana leaves

Procedure:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Combine butter and sugar together while whisking then add the eggs.
Gradually add the rice flour and baking powder.
Add the coconut milk and fresh milk. Beat well until smooth.
Line molds or round pans with banana leaves (brushed with butter).
Pour mixture in the pan.
Bake in (preheated ) oven 375 degrees F for 20 minutes.
Remove from oven. Top with sliced salted eggs. Bake again for 10-15 minutes or
until the color of top turns medium brown.
Remove from oven. Brush some butter on top.
Serve or top with grated coconut. Enjoy!

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Starting a Kakanin Business

Bibliography
Estrella, Serna. "Kakanin: The History of 7 Our Favorite Sticky Rice Snacks." Pepper.ph
Pepper.ph, 23 Aug. 2016. Web. 11 Nov. 2016
<http://www.pepper.ph/the-history-behind-7-of-our-favorite-kakanin/>
Merano, Vanjo. "Biko Recipe" Panlasang Pinoy
Panlasang Pinoy, 22 Nov. 2015. Web. 11 Nov. 2016
<http://panlasangpinoy.com/2009/10/31/filipino-asian-food-dessert-rice-cake-bikorecipe/>.
Recano, Janette Zulueta. "Suman Malagkit" Pinoy Cooking Recipes
PinoyCookingRecipes.com, n.d. Web. 11 Nov. 2016
<http://www.pinoycookingrecipes.com/suman-malagkit.html>.

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"Starting a New Business Advantages and Disadvantages." Starting a New Business Advantages
and Disadvantages | SME Toolkit United States. SME Toolkit, n.d. Web. 13 Nov. 2016.
<http://us.smetoolkit.org/us/en/content/en/2693/Starting-a-new-business-advantages-anddisadvantages>.
Merano, Vanjo. "Palitaw Recipe" Panlasang Pinoy
Panlasang Pinoy, 04 Oct. 2015. Web. 11 Nov. 2016
<http://panlasangpinoy.com/2010/01/24/flat-rice-cake-palitaw-recipe/>
Recano, Jannette Zulueta. "Bibingka." Pinoy Cooking Recipes
Pinoy Cooking Recipes, n.d. Web. 11 Nov. 2016
<http://www.pinoycookingrecipes.com/bibingka.html>