NATIVE

DELICACIES

By: Jhim Bernardo
BIKO

1. Biko is a popular filipino kakanin,
made of sticky rice, brown sugar and
coconut milk. Biko is eaten as a mid-
afternoon snack and as a dessert.
Most of the time, the rice cake, is
placed over a banana leaves and
bilao.
Biko is perfect for birthday parties,
town fiestas, family reunions and
other special occasions.
Cassava Cake

2. Cassava cake is one of my
favorite kakanin as this native
delicacy simply tastes awesome
and fantastic to eat anytime of
the day. Cassava cake is made
of grated cassava, coconut milk,
butter, and egg.
 
Sapin sapin

3. Sapin sapin in English simply
means “layers” as this kakanin is
made of layered glutinous rice, sugar,
water, coconut milk, coconut flakes
and coloring. Sapin Sapin is perfect for
merienda and desserts, great to bring
to parties as well and other
celebration. You can easily recognize
Sapin Sapin because of the colored
layers of the food.
Palitaw

4. Palitaw is a local delicacy
made of glutinous rice, sugar,
sesame seeds, and grated
coconut. It is easy to cook, taste
great and easy to chew. You can
eat Palitaw in the morning or
afternoon as snack.
 
Carioca

5. This native delicacy is also a
popular Filipino street food.
Carioca is made from
sweetened coconut (shredded)
and sweet rice flour. Carioca
balls are easily recognizable
since it is the only kakanin
skewered for easy eating.
PUTO

6. Puto is a rice cake made of
rice flour, sugar, evaporated
milk or coconut milk and cheese
(topping). They come in large
and bite sizes, and definitely
fulfilling. Puto is the partner of
another Filipino delicacy, which
is dinuguan or hot chocolate.
This kakanin is best eaten
straight from the steamer.
Kutsinta

7. Kutsinta is usually eaten
with freshly grated coconut
as the brown rice cake
always goes hand in hand
with another Filipino
kakanin, puto.
Suman

8. Suman is a steamed rice cake
wrapped in banana leaves
before cooked. This kakanin is
best served with grated coconut,
sugar, or latik. By the way,
suman is also great to eat when
pan-fried.
Maja Blanca

9. Maja Blanca also known
as coconut pudding is a
native delicacy made of
coconut milk. Maja Blanca
is usually served during
holidays, fiestas and
Christmas since it is easy to
prepare.
Kalamay

10. alamay is a sticky delicacy
that is very popular in many
regions across the country.
Kalamay or calamay is made of
brown sugar, coconut milk and
grounded glutinous rice. This
native delicacy comes in
different flavor such as vanilla,
peanut butter, and margarine.
Suman sa Ibos

11. Perfect pair for ripe mango,
Suman sa Ibos is made of
glutinous rice and coconut milk
and the wrap is made from buri
or palm leaves. The word “Ibos”
pertains to the buri leaves or
palm leaves that are used to
hold the ingredients. This is the
counterpart of banana leaves in
other suman recipes. In Negros,
the suman wrapped in Banana
leaves is called “But-ong”.
Suman Lantik

12. This yummy Suman
Latik is made of glutinous
rice cooked with coconut
milk and wrapped
in banana leaf. What made
the Suman Latik extra
yummy is the “Latik”   or
Coco Jam that is topped to
the suman when served.
Cassava Pudding

13. One of Quan’s very
popular kakanin is
 Cassava Pudding.
Made from
grated cassava, sugar,
and young coconut
strips.
Another Version of
Cassava
Pudding
14. Another version
of Cassava Pudding,
but take note of
the green color part
which is flavored with
pandan leaves.
Pitsi-pitsi

15. Pitsi-pitsi is another
traditional Filipino dessert
made simply with cassava,
sugar, and lye. Like many
Filipino desserts, it is
steamed. Quan’s Pitsi-pitsi
is served with freshly
grated coconut.
Alupi

16. Alupi is steamed
grated cassava mixed
with sugar and
young coconut
wrapped in banana
leaves.
Bibingka

17. Bibingka. It is a ground rice
cake made with galapong,
sugar, and coconut milk. Quan’s
bibingka is cooked differently
from the other usual bibingka
because it is steamed before it
goes into the oven. Quan’s
Biibingka is filled with “itlog na
maalat” (salted egg) and topped
with cheese.
Puto Pao

18. Did you know that Quan
was the originator of Putopao?
In times where flour was very
expensive, Quan thought of an
alternative for their siopao. Puto
Pao came from the words- puto
and siopao. Puto-pao, as the
name implies, is a puto with
meat fillings.
Yam-yam

19. Yam-yam. This yam-
yam is one of the latest
creations of Quan added to
its wide array of native
delicacies. Made
from cassava and mixed
with other secret
ingredients giving this
dessert a different texture.
Special Ukoy

20. This special
ukoy of Quan is
crispy and I love
eating it dipped in
vinegar.
Puto Tikoy

21. The puto tikoy is
quite different from
the Chinese tikoy we
ate during
the Chinese
New year.
Royal Bibingka

22. A trip to Vigan City would
never be complete without
tasting Royal Bibingka. Made
from glutinous rice flour,
coconut milk, eggs, sugar, and
evaporated milk, topped with
cheese and milk, this sweet and
creamy delight would surely
conclude your trip to Vigan
with a smile.
Banana Rolls/Turon

23. Turon is a popular Filipino
street food. These banana rolls
are fried and dusted with
brown sugar. Other fillings can
also be used together with the
banana, most commonly
jackfruit (langka), and also
sweet potato, mango, cheddar
cheese, and coconut.
Ube Halaya

24. Ube halaya or halayang
ube is a dessert made from
boiled and mashed purple
yam. Ube halaya is the
main base in ube/purple
yam flavored-pastries and
ice cream.
Inutak

25. Inutak is a native
Filipino delicacy made
from sticky rice and purple
yam. This layered rice cake
is cooked with coconut
cream, coconut milk,
evaporated milk, and
sugar.
Lecheplan

26. This special treat is
served on all special
occasions. It is a simple yet
decadent dessert with a
luscious caramel on top. It
melts in your mouth and
has a rich, silky, smooth
and creamy custard
texture.
Bilo-bilo

27. Ginataang bilo-bilo means “rice balls
cooked in sweetened coconut milk.” It is
derived from the word gata (coconut milk).
Bilo-bilo comes from the sound the sticky
rice balls make as they boil away on a
stove. The Chinese introduced the idea
that round and starchy desserts symbolize
wealth sticking to anyone who consumes
them.
Ginataang bilo-bilo is simply a mixture of
diced root vegetables (such as sweet potato
or ube), bananas, and chewy rice balls.
They’re all then cooked together in a soupy
gruel thickened with coconut milk. Sliced
langka or jackfruit is sometimes added to
give the dish a tart kick.
 Sweetened Banana
/Minatamis na Saging

28. Philippines is one of the leading global
exporters of bananas. Because of their widespread
availability, Filipinos get to enjoy a variety of this
fruit. Each one has its own unique characteristic,
but only Saba is used to make sweetened bananas
or Minatamis na Saging. It is more of a beloved
homemade dish than a restaurant special as
Filipinos regularly make this dish at home as it’s
one of the simplest desserts you can make.
Minatamis na Saging is cooked by boiling three
ingredients: bananas, brown sugar, and water.
Vanilla extract is sometimes added to enhance the
flavor. After the bananas have absorbed the sugar
and water, this dessert is served as it is or with
shaved ice and tapioca pearls.
Buko Pie

29. Buko Pie is one of the most well-known
delicacies in the Philippines. This dessert
originated from the province of Laguna,
which is known as the home of the
finest “Buko” (coconut) pies in the
Philippines.
Buko Pie is a pastry filled with soft young
coconuts and is usually seen in stores
along the highways, on street side stalls
and even being sold by walking vendors.
Buko pie is what Filipinos call a type of
pasalubong — a Tagalog phrase meaning
“bring something home for me,” which
refers to the tradition of bringing
souvenirs, often food, back home after a
trip.
Buko Pandan

30. Buko Pandan is a crowd pleaser at
any Filipino gathering. Buko pandan
is a sweet and refreshing Filipino
dessert made of coconut, pandan-
infused gelatine/jelly and sweetened
cream. Preparing it basically requires
mixing all the ingredients together and
chilling it. Pandan is flowery, fragrant,
coconut-y, and banana-y all at once.
This dessert is truly tropical and
certainly uniquely delicious
Filipino Fruit Salad

31. Filipino Fruit Salad is a traditional and
staple dessert at most Filipino parties,
especially during the holidays. Fruit Salad is a
dessert consisting of various kinds of fruit
mixed with table cream and condensed milk.
This Filipino Fruit Salad recipe is an easy-to-
make dessert that doesn’t require any cooking.
The ingredients for this fruit salad are all sweet
and all store-bought, making it very accessible.
It is traditionally made with fruit cocktail, All
Purpose Cream, which is a heavy cream used
to give the fruit salad its texture and to hold the
ingredients together, and canned condensed
milk. Some people mix in diced cheese
and apples before serving.