Kalingking may not be well-known worldwide, or ven nationwide in the Philippines, but perhaps I could be the first to claim that this snack recipe is a Bicolano original. In fact, it is! The word “kalingking” actually pertains to the pinky part of the human fingers, based on the Tagalog word. The reason why this Bicol sweet is called as it is, is because of its appearance with the way sweet potatoes are sliced or julienned before they are dee-fried until crispy and golden brown.

How Kalingking is prepared is by coating the sweet potato or kamote strips with sweetened, watered gultenous rice flour, placed flat and organized on a piece of banana leaf (banana leaf serves ast its mold), to form a usually oval-shaped, crispy fried dish that is an excellent source for a snack. Some even consume Kalingking for breakfast with hot coffee or cocoa.

Serving Kalingking is not a hard task to prepare. For centuries, it has been one of the Bicol snack favorites often sold by street vendors in the region. Over time, this Filipino sweet is slowly becomes known and soon will be a nationwide or even worlwide street food!

Mark’s Finished Good, Kalingking

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Any type of Philippine sweet potatoes can be used for Kalingking. Millie used the orange kind for hers, while Mark has his with white kamotes of sweet potatoes.

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