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Main ingredients: Rice Media: Ampaw; Ampaw, ampao or arroz inflado, usually anglicized as pop rice or puffed rice, is a Filipino sweet puffed rice cake. It is ...
Bibingka (/ b ɪ ˈ b iː ŋ k ɑː /; 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.
Espasol is a chewy and soft, cylinder-shaped Filipino rice cake. It is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour. [1] [2] Originating from the province of Laguna, it is traditionally sold during the Christmas season.
Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut: Latik: Luzon Latík in the northern Philippines refers to coconut milk curds used as toppings. In the Visayan regions, it refers to a thick, sweet syrup made from coconut milk and sugar. Maíz con hielo
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). It is a type of kalamay dish and is prepared
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough . It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes ...
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.
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines.It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.