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Cassava cake. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions. [1]
Pichi-pichi. Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is also commonly flavored with pandan leaves. It is served rolled in freshly grated coconut, cheese, or latik (coconut caramel) before serving. [ 1][ 2][ 3] The name is believed to have been derived from ...
Alfajor - Dulce de Leche sandwich cookie. Apas - Sugar crusted biscuits. Bakpia - Bean paste filled moon cake. Bananacue - Carmelised, fried plantain skewers. Baye baye - Rolled pudding of coconut and rice or corn flour. Belekoy - chewy candy strips dotted with sesame. Bibingka - Christmas time coconut-rice cake.
Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar. The resulting cake is pink to purple in color (depending ...
Bilo-bilo. 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. Bilo-bilo's origin is in Luzon. [2]
Minatamis na saging (literally "sweetened banana") [ 1] is a Filipino dessert made with chopped saba bananas [ 2] cooked in a sweet syrup ( arnibal) made with muscovado sugar and water. Some recipes also add a little bit of salt and pandan leaf or vanilla extract. Other ingredients can also be added like sweet potato, sago, [ 3] or other fruits ...
Flan cake. Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake. [1][2][3][4] Modern versions of flan cake can be cooked ...
Camiguin. Media: Pastel de Cami. Pastel de Camiguín, (lit. 'Camiguin cake') or simply pastel, is a Filipino soft bun with yema (custard) filling originating from the province of Camiguin. The name is derived from Spanish pastel ("cake"). Pastel is an heirloom recipe originally conceived by Eleanor Popera Jose and the members of her family in ...
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