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Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. [1] Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which
Kabkab is the name of the dish in most of the southern Visayas (derived from the common name of the oakleaf fern in Visayan languages).It is also known as salvaro in Cebu; kiping in Northern Mindanao, Camiguin, and Zamboanga del Norte; burikit in Dipolog and Zamboanga del Sur; piking in Palawan; and sitsarit or saritsit in Davao City and Davao del Sur.
Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of buko pandan.
The name is believed to have been derived from the Araucanian word pichi meaning "small" and was used by Spanish Americans in the 19th century. [4] The dish is associated with the province of Quezon where this delicacy is very common and especially with the Pahiyas Festival in Lucban where it is believed that this dish had originated. [5] [6 ...
Biko, also spelled bico, is a sweet rice cake from the Philippines.It is made of coconut milk, brown sugar, and sticky rice.It is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant).
The name is derived from uraró (also araró, araru, aroru, or aruru), the Tagalog and Spanish common name of the maranta arrowroot, Maranta arundinacea, the source of the flour. [ 3 ] [ 4 ] [ 5 ] It is also called galletas de Lilio ( Spanish for 'Liliw biscuits'), after the town of Liliw in Laguna , where it is a regional specialty.
Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos.It is made from ground slightly-fermented soaked glutinous rice mixed with coconut milk, muscovado sugar, and young coconut (buko) strips.
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.