DETAILED LESSON PLAN IN TLE X

I. OBJECTIVES
A. Identify tools and equipments used in preparing native delicacies
B. Enumerate basic ingredients in the preparation of native delicacies
C. Discuss the characteristics of native delicacies
D. Cook some native delicacies that are presented in the lesson
E. Recognize that making native delicacies has a good business potential.

II. SUBJECT MATTER

Title: Native Delicacies
References: Textbook in Home Economics IV
https://www.slideshare.net/
Authors: Cruz, Duran, Rondilla and Bautista
Equipments: LCD Projector
Laptop
Materials: PowerPoint Presentation
White board
Marker
Jumbled letters
Pictures of native delicacies

III. PROCEDURE

Teachers’ Activity Students’ Activity

A. Preliminary Activities
a) Prayer
______ please lead our prayer Let us pray …. Amen

b) Greetings
Good morning class Good morning Sir.

c) Checking of attendance
Are all Present today? Yes sir/No sir

Why do you think it’s important to It is important so that we will not miss any
attend our class every day? topic and discussions.

d) Setting of classroom standards

-What are we going to do if someone is
talking here in front? Keep quiet and listen

How about when you want to speak? We should raise our hand and wait to be called.

- And when you want to go out? -We should raise our hands and wait to be
excused.
-can I expect that from you? -Yes sir/No sir

e) Passing and checking of assignments

-do you have an assignment yesterday?

-Pass your assignments forward. Yes sir!

The students will pass their assignments

f) Review forward
Last meeting we had tackled about cake
and its classification right?

Now, let’s see if who can still Yes sir!

remember our past lesson.

What are the three classifications of

cake?
Sir!
Yes, James?

The three classifications of cake are shortened

Can you give me an example of cake, unshortened cake and chiffon type.
shortened cake miss Erika?
Red velvet sir
How about for unshortened cake Mr.
Reymart? Angel food cake sir

And for chiffon type, can you give an

example Mr. Jhonpaul? Orange chiffon cake sir

Very Good class!

Always remember those classifications
of cake and continue to learn and
explore on how to bake those types of
cake because aside from what you have
learned you can also use it as your
source of income
Yes sir!
B. Lesson Proper

a. Motivation

Before we proceed to our next lesson

for today, I want you to group
yourselves into two. Kindly read the
instruction.

Instruction:
Both groups will write as fast as you can and as
many as you can native delicacies that you
know.
You only have 1 minute to write and the group
with the greater number of responses wins the
Your time starts now! contest.

.....
After the activity….

Ok! Class let’s check

Group 1 got 20 points

Group 2 got 28 points

 So, group 2 wins the contest. For your
reward, you will be given an additional
point for the quiz later on.

And I guess you have now an idea

about our topic for today. And what is it
Mr. Coloma?
Our topic for today sir is all about native
Exactly! Yes! It is about native delicacies.
delicacies.

b. Discussion

Kindly read the learning objectives for this

topic?

Objectives:

A. Identify tools and equipments used in preparing

native delicacies
B. Enumerate basic ingredients in the preparation
of native delicacies
C. Discuss the characteristics of native delicacies
D. Cook some native delicacies that are presented
in the lesson
E. Recognize that making native delicacies has a
We all know that the Philippines is not only good business potential.
known for its beautiful scenery and friendly
people, it is also known for its delicious food.

Among these foods is what we call the

“kakanin”, native delicacies that are served as
desserts.

No party or celebration is complete without

these Filipino desserts (we are known for our
sweet tooth, too). What is more interesting
about them is that they (or their ingredients)
tend to vary by region or by place.

In order for us to know about native delicacies

I have here some common native delicacies
from different places in our country.

1. Tibok-tibok (carabao’s milk pudding) –

this is a native pudding recipe made from
carabao’s milk instead of the usual coconut
milk.
2. Cebuano corn pudding- this is a native
delicacy pudding made by Cebuano’s. This
is made from young corn kernels, buko
meat, and milk.
3. Budbud pilipit- this is a glutinous rice
delicacy cooked with coconut milk. This is
similar to suman, wrapped in banana leaves
and steamed.
4. Maja de ube – this is made with
 combination of mashed ube or purple yam.
5. Ginataang pinipig- This is a delicious
native dessert of fresh green pinipig
cooked in coconut cream and mixed with
cubed gabi or taro root, sweet potatoes,
jackfruit, and saba bananas.
6. Milk puto recipe- This is a rich tasting puto
loaded with milk, corn, and buko. This is
perfect for any occasion.
7. Butse-butse – This is native dessert from
Central Visayas. It is composed of mashed
sweet potato formed into balls and stuffed
with grated cassava inside.
8. Binagol (or binangol) – This is a Visayan
Delicacy. This is a sweetened shredded
gabi tuber with coconut and condensed
milk then cooked in coconut shells and
wrapped in banana leaves
9. Maja Blanca- this is a real version of maja
blanca made out of cornstarch with
addition of milk to make it tastier and
creamier.
10. Putong Bigas- This is a steamed puto
made from ordinary rice.
11. Bibingka Cassava- this is a bibingka made
from grated cassava, coconut milk, eggs,
and sugar.
12. Puto with cheese- This is an all time
favorite kakanin or native delicacies.
13. Bibingang galapong – this is a rice cake
made out of rice flour, coconut milk and
eggs.
14. Bibingkang malagkit- this is a rice cake
made out of glutinous rice, coconut milk,
brown sugar and others.
15. Corn maja- this is a cake made out of rice
flour, coconut milk, and grated young
coconut.
16. Champorado- this is a native gruel made
out of glutinous rice, cocoa, milk, and
sugar.
17. Simple Kutsinta- This is a steamed cake
made out of rice flour, sugar and water.
18. Brown Sugar Kutsinta- This is a steamed
cake made out of all-purpose flour, sugar,
water, and brown sugar.
19. Espasol – This is a native dessert made out
of glutinous rice, coconut milk, shredded
coconut, and rice flour.
20. Ube halaya- This is a dessert made of
mashed purple yam and condensed milk.
21. Mocha choco polvoron – this is a Powdery
dessert made out of flour, powdered milk,
cream, coffee, and chocolate.
22. Puto binanspecial – this is a native
steamed cake made out of brownie mix,
eggs, and cheese.
23. Ginataang Munggo- This is a sweet thick
gruel made of glutinous rice, toasted
mongo beans, and coconut milk.
24. Masapan de pili- this is a nutty candy
made out of pili nuts, sugar, butter, and egg
yolks.
25. Nilupak- This is made from unripe cooked
bananas (saba variety), young coconut
meat, and brown sugar.
26. Palitaw- this is a famous native delicacy
made from ground glutinous rice, sugar,
and shredded coconut.
27. Pastillas de mani or pili – This is a native
candy made from condensed milk, ground
nuts, and corn syrup.
28. Polvoron- this is a powdery dessert made
out of flour, powdered milk, sugar, and
butter.

Who wants to read the other types of

native delicacies?

Yes, Kimberly kindly read please.

Sir!
29. Maruyang saba – This is made up of fried
saba bananas coated with butter, eggs, and
milk.
30. Cassava cake- this is a classic Filipino
dessert made from grated cassava or
manioc, a woody shrub where the starch
that is used to make tapioca are derived.
31. Suman sa ibos – This is a famous suman
wrap in buli leaves.
32. Pichi pichi espesyal- this is a steamed cake
made out of grated cassava, sugar, water,
and coconut toppings.
33. Puto Bumbong- this is a steamed malagkit
rice mixture.
34. Ginataang halo halo- this is a dessert
made out of saba bananas, camote, ube, and
langka boiled in coconut milk.
35. Biko – This is made from malagkit rice,
brown sugar, coconut milk and latik.
36. Sapin sapin – This is a native dessert
which consists of coconut milk, ube,
powder, gelatin, and corn kernels.
37. Masapan de buko- This is a sweet delicacy
made out of buko, condensed milk, egg
yolks, and glazed fruit.
38. Puto(steamed muffin with anise seeds) –
this is a native dessert made out of flour,
coconut milk and cream, and anise seeds.
39. Suman sa lihiya- this is made from
glutinous or malagkit rice, lihiya or lye and
salt, wrapped in banana leaves.
40. Tupig – this is made from glutinous or
malagkit rice flour, coconut molasses,
sesame seeds, wrap in banana leaves, and
baked over live charcoal.
41. Ube calamay – this is made from ube,
mochico (sweet rice flour), coconut milk
and latik.
42. Camote pie (sweet potato pie) - This is our
very own camote or sweet potato made
and bake into a delicious pie.
43. Mango pie – this is no bake pie made from
ripe mangoes, gelatin, and eggs.
44. Ginataang mais- this is made from
glutinous rice or malagkit rice and scraped
corn from a cob then cooked in coconut
milk.
45. Buko pie – This is a traditional Filipino
baked young coconut. it is almost like a
coconut cream pie, only it’s made with
young coconuts, has either cream in the
coconut custard filling or meringue swirls
on top of the baked coconut custard.

Basic ingredients in the preparation of

 native delicacies
Now, that we had discussed common native
delicacies, we should also know the basic 1. Rice
ingredients in preparing native delicacies.

Let us discuss one by one 2. Rootcrops

3. Corn

It can be ordinary rice or glutinous rice

(malagkit)
4. Sugar
Rootcrops such as cassava or kamoteng kahoy,
purple yam, or ube, sweet potato or kamote,
taro or gabi 5. Milk

It can be corn grits, corn yellow, cornstarch or

cornmeal 6. Margarine and butter

Refined sugar, brown sugar, panutsa, molasses

We can use evaporated and condensed milk 7. Eggs

Margarine and butter adds color and flavoring

to native delicacies 8. Cheese

It can be chicken eggs, duck eggs and salted

eggs 9. Mung beans or munggo

It can be cheddar cheese and cottage for

toppings 10. Fruits

Munggo can used in making “ginataang

munggo” 11. Nuts

Fruits such as jackfruit or langka, bananas such

as saba, lakatan and latundan. 12. Seeds

It can be peanut, cashew and pili 13. Lye or lihiya

It can be anise, sesame and achuete 14. Coconut

15. Lemon juice, kasubha and pandan for

We can use young coconut or as a source of flavoring
coco milk

Now that we discussed already the basic

ingredients in preparing native delicacies, we
can be able now to cook some delicacy that we
want, but in cooking native delicacies we have
to consider the tools and equipments were
going to use in preparing native delicacies.

Tools and Equipments

1. Carajay – This is used for cooking of

mixtures requiring prolonged cooking
with stirring.
2. Chopping board – this is a wide flat
surface of wood on which a rolling pin is
used to flatten cooked mixtures to an even
thickness.
3. Coconut grater – this is used for
shredding coconut meat into small bits.
4. Food grater – this is a tool with rough,
sharp surfaces against which food is
rubbed to shred or tear it into very fine
particles.
5. Molder or cutter – this is a tool made of
either aluminum or glass used for shaping
of batters and dough or cooked mixtures
for puto, sapin sapin, and polvoron.
6. Strainer – this is used to separate the
liquid from the solid substances.
7. Steamer – this is used for steaming puto,
kutsinta, or sapin sapin mixtures.