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Suman sa Ibus (or simply Ibus) [3] – A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called Ibus or Ibos , and fixed with the leaf's central shaft.
Antipolo kalamay (also called kalamay perya) – the Tagalog version of kalamay. It is a specialty of Antipolo. It is traditionally served as a flat disk on banana leaves, topped with latik curds. It has a denser, chewier texture. [3] Bohol kalamay – kalamay from the island of Bohol can vary from extremely sweet to mildly sweet.
When the Philippines was under Spanish rule, Spanish friars and sailors taught Kapampangans the basics of Spanish cooking. [4] The Kapampangans were able to produce a unique blend that surprised the Spanish palate. Soon, Spanish friars and government officials were entertaining foreign guests at the expense of Kapampangan households.
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).
In Filipino cuisine, moron (also spelled morón or muron, [1] the stress is placed on the last syllable [2]) is a rice cake similar to suman. [3] It is a native delicacy of the Waray people in the Eastern Visayas region of the Philippines, particularly in the area around Tacloban City in the province of Leyte [2] and in Eastern Samar province.
Traditionally, the plates of food prepared for átang include kankanén (sticky rice cakes) such as súman, dudúl, linapét, baduyá, patópat, or balisongsóng (snacks made from sticky rice or rice flour); busí (caramelized popped rice); lingá (black sesame seeds); sticky rice with coconut milk; and bagás (uncooked rice) shaped into a crucifix and topped with fresh eggs.
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Other plants used include coffee, talisay (Terminalia catappa), cacao, antipolo (Artocarpus blancoi), and saba banana. [3] [4] The rice paste is made from glutinous rice (usually older harvests) that have been soaked for a few hours before being ground into a paste. It is mixed with water, a little bit of coarse salt, and various food dyes.