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Bibingka. Bibingka (/ bɪˈbiːŋkɑː /; bi-BEENG-kah) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
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]
Mamón is commonly eaten for merienda. [1] [4] In the Visayas regions, mamón is known as torta mamón, torta Visaya (or torta Bisaya), or simply torta. Although the name is derived from Spanish torta, "cake", in some Philippine regions torta could also mean "omelette". The Visayan versions are traditionally denser and greasier in texture.
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.
In the Philippines, merienda (Filipino: meryenda) is a generic term encompassing two light meals: the first is a morning snack that may correspond to either brunch, elevenses, or second breakfast; the second one is the equivalent of afternoon tea. [2] Merienda taken in the early evening around sunset just before or in place of dinner is ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. [1] A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan ...
Pusô or tamu, sometimes known in Philippine English as " hanging rice ", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms. It is known under many different names throughout ...
Tinughong is a variant of champorado in the Visayan -speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. [2][3] A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya.