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Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
Masi or Maci or Macy (Hokkien Chinese: 麻糍; Pe̍h-ōe-jī: môa-chî; Mandarin Chinese: 麻糍; pinyin: mácí) is a dish of glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines.
Noodles Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and kalamansi: Filipino spaghetti: Tagalog Noodles Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages. Baked macaroni: Noodles
Espasol is a chewy and soft, cylinder-shaped Filipino rice cake. It is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour. [1] [2] Originating from the province of Laguna, it is traditionally sold during the Christmas season.
Meeshay – rice noodles with a meat sauce; Mohinga – rice noodle and fish soup considered by many to be the national dish of Myanmar; Mont di – a collective term for Burmese dishes made with thin rice noodles; Nan gyi thohk – an a thoke salad dish made with thick round rice noodles mixed with chicken curry and chili oil
Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). It can also be spiced with chilis. [1] [2] Binakol can also be cooked with other kinds of meat or seafood. It was ...
Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk [1] and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added.
During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (while tuba was introduced back in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.