Filipinos love to eat, especially food that are sweet. This is probably why their ancestors came up with a bewildering array of traditional snacks and sweets that truly cater to the tastes of the young and old alike. Being in a pleasantly tropical country, it should come as no surprise that rice, sugar and coconut make up the list of ingredients for the many snacks and sweets that are labeled as distinctly Filipino. Be it for merienda, dessert or pasalubong to loved ones, these traditional food are a delight to have, and, of course, eat.
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1. Bico - Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round woven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.
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2. Taho - Taho is a Philippine street food sold by peddlers known as “magtataho”. It is a soft gelatin-like snack made from processed soybeans topped with caramel and tapioca pearls (locally called sago).What we have here is a homemade version of this popular Filipino street food. Instead of processing soy beans, we will make use of extra soft tofu or soft silken tofu which is readily available in most major supermarkets. We will also be needing tapioca pearls and brown sugar to complete our list.
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3. Puto Bumbong - Puto Bumbong is a purple colored delicacy made of steamed heirloom sticky or glutinous rice inserted in a small bamboo tubes. A delicacy that is usually seen during the yuletide season.
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4. Halo halo - Haluhalo or Halo-halo "mixed together" is a popular Filipino dessert with mixtures of shaved ice and evaporated milk to which are added various ingredients, including boiled sweet beans, coconut, sago, gulaman (agar jelly), tubers and fruits. It is served in a tall glass or bowl .
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5. Bibingka - Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas season, side street vendors are a common sight preparing and selling this delicious rice cake along with “puto bumbong”.
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6. Kutsinta - Kutsinta or kuchinta or even brown rice cake is a type of “kakanin” that uses lye water as an ingredient. Kutsinta is somewhat sticky yet chewey (thats what lye water does) at the same time and is best eaten with grated coconut on top.
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7. Sapin sapin - Sapin sapin is a Filipino rice cake made from glutinous rice and coconut milk. This delicious sapin sapin recipe is composed of layers each with a different color and flavor. Normally, sapin-sapin is composed of 3 layers: the bottom layer is colored yellow and has the flavor of ripe jackfruit; the middle layer is white and has the flavor of young coconut or just plain coconut milk; the topmost layer is violet in color and has the flavor of purple yam.
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8. Palitaw - Palitaw is a term used to call a sweet flat rice cake that is eaten in the Philippines as a snack or dessert. Originally, grounded or pounded sticky rice is used to make this rice cake (called kakanin in the local language) – however, the practice of using packaged rice flour became common because it is more efficient.
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9. Suman - Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. Suman is also known as budbod in the Visayan languages that dominate the central half of the country. A widespread variant of suman usescassava instead of glutinous rice.
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10. Ube Halaya - Ube Halaya is a type of Filipino Dessert made from purple yam. There are quite a few ways of preparing this dish. Some Ube halaya version makes use of condensed milk to cook the yam with, while others depend on coconut milk. This version only uses 3 major ingredients: purple yam, coconut milk, and sugar. Although it sounds really simple to prepare (which is true), the outcome is something that you should look forward to.
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11. Bananacue - Bananacue is term used to call fried skewered plantains cooked with brown sugar. This is a staple in the Philippines, and is mostly consumed as a mid-afternoon snack.
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12. Kalamay - Kalamay (also spelled Calamay), which means "sugar", is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. They can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages.
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13. Puto Sikwate - Puto maya, a type of rice cake which originated from Cebu, is made of glutinous rice, fresh ginger and sweetened milk.
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14. Turon - Turon or deep-fried banana rolls is a typical Filipino meryenda and dessert. This can usually be seen on the streets being peddled along with banana-que. In Makati, several jolly jeeps (stalls along the road; formerly jeepneys that serve lunch) sell Turon along with other meryenda during the afternoon.
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15. Maja Blanca - Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well.
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16. Cassava Cake - Cassava Cake is a classic Filipino dessert made from grated cassava (manioc). Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.
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17. Piaya - Piaya is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it originated.It is made by filling dough with a mixture of muscovado and glucose syrup. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle.
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18. Bukayo - Bukayo is a very sweet Filipino dessert made from coconuts. It is made by simmering strips of young, gelatinous coconut (buko) in water and then mixing with white or brown sugar. It can also be used as garnishing for other desserts.
Sinuklob is a very sweet candy that is also used in making Bukayo. It is the cheaper version of caramel in the Philippines. Sinuklob is made from melted brown sugar hardened into a chewy consistency.
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19. Puto - Puto is a type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands (most notably, dinuguan).
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20. Otap - Otap (sometimes spelled utap) is an oval-shaped puff pastry in the Philippines, especially common in Cebu where it originated. It usually consists of a combination of flour, shortening, coconut, and sugar. In order to achieve the texture of the pastry, it must undergo a two-stage baking process.
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