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Pasalubong can be as mundane as fast-food take-outs, [20] toys, snacks or fruit given to children below 10 years of age by a parent coming home from work. [5] It can also be as exotic as a balikbayan box filled with gifts from a foreign country; it is an adaptation of the idea of the pasalubong for the Filipino diaspora .
The name is derived from Spanish pastel ("cake"). In addition to the original yema filling, pastel also feature other fillings, including ube, mocha, macapuno, cheese, chocolate, durian, jackfruit, and mango, among others. Pastel is regarded as a pasalubong (regional specialty gifts) of Camiguin Island and nearby Cagayan de Oro City. Polvorón
Kalamay is a popular pasalubong (the Filipino tradition of a homecoming gift). They are often eaten alone, directly from the packaging. [1] Kalamay is also used in a variety of traditional Filipino dishes as a sweetener, [2] including the suman and the bukayo. It can also be added to beverages like coffee, milk, or hot chocolate.
Binaki (IPA: [ˈbɪ.nɑ.kiʔ]) or pintos is a type of steamed corn sweet tamales from two regions in the Philippines – Bukidnon and Bogo, Cebu.They are distinctively wrapped in corn husks and are commonly sold as pasalubong and street food in Northern Mindanao and Cebu.
Sayongsong is a traditional Filipino steamed sweet rice cake distinctively served in cone-shaped banana leaves. [1] It exists in Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas (Bohol, Samar, Leyte) where it is known as sarungsong or alisuso and the Bicol Region where it is known as balisungsong.
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Roscas Two pieces of the Leyte "roscas" joined together for presentation. Alternative names Rosca de biscocho Type Cookie, pastry, biscuit Course snack, dessert Place of origin Philippines Region or state Leyte and Samar Main ingredients lard, anise, flour, sugar, butter, and egg yolks Variations with tuba palm wine as liqueur ingredient In Philippine cuisine, roscas or biscochos de roscas ...
Mamón Tostado" as a traditional Pasalubong is a round-shaped toasted chiffon cake-pastry which originated from Cebu. As a variant of Biscocho , it is a fusion of flour, shortening, eggs, and sugar. Pianono