Editing Cainta (section)

===Native delicacies===
Cainta is known for its native delicacies, a tradition inherited from nearby Antipolo, which is largely a cottage industry. Dating back to the 15th century, it became the town's principal source of income for more than four centuries. ''Suman'' (rice cake wrapped in banana leaf), ''latik'' (boiled down coconut milk used for glazing), [[coconut jam]] and the ''bibingka'' are some of the sweet delicacies that have been popular with visitors to the town.

During the 20th century, Cainta dazzled the whole country when it baked the biggest rice cake ever and the town became known as the "Bibingka Capital of the Philippines". ''Bibingka'' is believed to have been adapted from the Indian cuisine, an influence from its Sepoy population. It comes from the Indian word [[bebinca]] also known as ''bibik'', a dessert made of flour, coconut milk, and egg. The Philippine version is made of rice flour, coconut milk, and salted duck eggs. Butter and sugar are used for glazing after cooking and before serving.{{clear left}}