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Philippines

The Philippines, a Southeast Asian archipelago of 7,000+ islands, pulses with Manila’s chaotic capital, a blend of jeepneys, Spanish churches, and Asia’s first democracy. Known for rice, mangoes, and Manny Pacquiao, its economy grows on remittances, call centers, and tourism—think Boracay’s sands. Its Tagalog vibrancy and karaoke nights shine. The Philippines’ tropical spirit dances.

Philippines

Featured Dishes from Philippines

Arroz a la cubana

Arroz a la cubana

Arroz a la cubana ("Cuban-style rice") or arroz cubano is a rice dish popular in Spain, the Philippines, and parts of Latin America. Its defining ingredients are rice and a fried egg. A fried banana (plantain or other cooking bananas) and tomato sauce (sofrito) are so frequently used that they are often considered defining ingredients too. Despite the name, the dish does not exist in Cuban cuisine and its origins are not definitively known. It may possibly originate from a Spanish misinterpretation of common Cuban meals of eating rice with stews and a fried egg when Cuba was still a Spanish colony. In Spain, a typical dish of arroz a la cubana consists of a serving of white rice (which is sometimes shaped into small mounds using a glass), tomato sauce (sofrito) and a fried egg. While the most traditional recipe includes a fried plantain (plátano), it is also common to find the recipe using sausages and bacon. It is typical to cut and mix all the ingredients before eating, allowing the yolk of the egg to melt and combine everything well.

Avocado toast

Avocado toast

Avocado toast is an open sandwich consisting of toasted bread topped with mashed avocado, plus any of a variety of spices and flavorful ingredients; the most popular include salt and black pepper, lemon juice or other citrus flavors, olive oil, hummus, vinegar, red pepper, feta, duqqa and tomato. Avocado toast became a food trend in the 2010s; however, the preparation has appeared on café menus since at least the 1990s. There have been several debates about where the dish first appeared on menus. Following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticized as a symbol of frivolous spending, along with the environmental impact of shipping the fruit from subtropical growing regions.

Banana bread

Banana bread

Banana bread is a type of sweet bread or cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. Bananas appeared in the US in the 1870s, but it took a while for them to appear as ingredients in desserts. Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Banana bread experienced a resurgence in popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is usually called "banana cake." It was introduced during the American colonial period of the Philippines as the Philippines became a top banana supplier.

Bangsilog

Bangsilog

Bangus (milk fish) with garlic fried rice and an egg

Bibingka

Bibingka

Bibingka 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. Bibingka can also be various other Filipino baked rice cakes, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.

Carne norte

Carne norte

Corned beef, bully beef, or salted beef in some Commonwealth countries, is a salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".

Champorado

Champorado

Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).

Chicksilog

Chicksilog

Fried chicken with garlic fried rice and an egg

Corned beef hash

Corned beef hash

Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is allegedly derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery." Canned corned beef hash became especially popular in countries such as Britain and France allegedly during and after the Second World War as rationing limited the availability of fresh meat. Hash may be served for breakfast, lunch, or supper. When served for breakfast in America or the United States of America hash may come with eggs, toast, hollandaise sauce, or baked beans.

Cornsilog

Cornsilog

Corned beef with garlic fried rice and an egg

Daing na bangus

Daing na bangus

Milkfish is butterflied, marinated with vinegar and pan-fried, serve with sinangag (garlic fried rice) and eggs

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Hotsilog

Hotsilog

Hot dog with garlic fried rice and an egg

Itlog na maalat

Itlog na maalat

Duck or chicken eggs that have been brined in saltwater for weeks (salt-cured)

Kapeng barako

Kapeng barako

A variety of Liberica coffee beans grown in the Philippines

Kesong puti

Kesong puti

Unaged, white cheese made from carabao milk

Longganisa

Longganisa

Fresh or smoked pork sausage, some common versions are sweet, garlicky (Vigan), sour and garlicky (Lucban)

Longsilog

Longsilog

Longganisa sausage with garlic fried rice and an egg

Lugaw

Lugaw

Lugaw, also spelled lugao, is a Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as a comfort food in the Philippines. According to the National Commission for Culture and the Arts, lugaw is one of the earliest historically-documented dishes in the Philippines. The Vocabulario de la lengua tagala by Fr. Pedro de San Buenaventura, defines "logao" (Hispanized as "aroz guisado") as "rice mixed with [coconut] milk or water or of both (porridge)."

Maruya

Maruya

Pinaypay (literally "fanned" in Tagalog and Cebuano), also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan-like shape (hence its name), and coating it in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Pinaypay are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos. A variant of pinaypay may also use dessert bananas, which are usually just mashed before mixing them with batter. They can also be made from sweet potatoes. Among Muslim Filipinos, this version is known as jampok, and traditionally use mashed Latundan bananas.

Pan de coco

Pan de coco

Pan de coco, literally "coconut bread" in Spanish, is a Filipino rich sweet roll that uses sweetened shredded coconut meat as filling. It is one of the most popular types of bread in the Philippines, usually part of the "Filipino bread basket" with the Filipino "spanish bread" and pan de sal, commonly served for breakfast or merienda.

Pandesal

Pandesal

Pandesal, also written as pan de sal , is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt. Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

Pankaplog

Pankaplog

Pandesal (bread roll), coffee and egg

Pineapple bun

Pineapple bun

A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple). The origin of the pineapple bun is unclear. According to Tse Ching-yuen, current owner of Tai Tung in Hong Kong, this bakery was making pineapple buns when it opened in 1943. At the time, they were called 酥皮包 (crispy-skin buns), but customers kept calling them pineapple buns.

Rice

Rice

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa —or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way. Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Satti

Satti

Satay , or sate in Indonesia, is a Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, America, and beyond. Indonesian satay is often served with peanut sauce and kecap manis – a sweet soy sauce, and is often accompanied with ketupat or lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.

Silog

Silog

Silog is a class of Filipino breakfast dishes containing sinangag and itlog ("egg"; in context, fried egg "sunny side up"). They are served with various accompanying savory dishes (ulam), usually fried meat dishes such as tapa, longganisa or ham. The name of the accompanying dish determines the portmanteau name of the silog; for example, the former three would be known as tapsilog, longsilog, and hamsilog. The first type of silog to be named as such was the tapsilog. It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. The term tapsilog was originally established in the 1980s and came from the Tapsi ni Vivian ("Vivian's Tapsi") restaurant in Marikina. According to Vivian del Rosario, owner of Tapsi ni Vivian, she was the first to use the term tapsilog. Due to the popularity of this type of cuisine in the Philippines, some restaurants, fast food chains such as Jollibee and McDonald's Philippines and even hotels have included silogs on their breakfast menus, and some restaurants and fast food chains like Tapa King and Rufo's Famous Tapa exclusively or mainly serve this type of dish. Some diners like the first Tapsi ni Vivian in Marikina and Rodic's Diner in the University of the Philippines Diliman campus in Quezon City have also opened other branches after becoming recognized for their silog dishes.

Sinangag

Sinangag

Sinangag , also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is garnished with toasted garlic, rock salt, black pepper and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. It is rarely eaten on its own, but is usually paired with a "dry" meat dish such as tocino (bacon), longganisa (sausage), tapa (dried or cured meat), Spam, or daing (dried fish), as well as the addition of scrambled or fried eggs. Unlike other types of fried rice, it does not normally use ingredients other than garlic, in order not to overwhelm the flavour of the main dish. In the Visayas regions of the Philippines, sinangag was traditionally seasoned with asín tibuok.

Soft boiled egg

Soft boiled egg

Soft-boiled eggs are eggs that are cooked in boiling water for a short time, typically around 5 to 7 minutes, resulting in firm whites and a warm, runny yolk. They are often served in egg cups and can be enjoyed with toast for dipping.

Spamsilog

Spamsilog

Spam, garlic fried rice and an egg

Taho

Taho

Tahô is a Philippine snack food made of fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl (similar to tapioca pearls). This staple comfort food is a signature sweet and tahô peddlers can be found all over the country. The dish originates from Hokkien tāu-hū (豆腐), which was introduced to the Philippines via Hokkien immigrants.

Tapa

Tapa

Tapa is dried or cured beef, pork, mutton, venison or horse meat, although other meat or even fish may be used. Filipinos prepare tapa by using thin slices of meat and curing these with salt and spices as a preservation method. Tapa is often cooked fried or grilled. When served with fried rice and fried egg, it is known as tapsilog, a portmanteau of the Tagalog words tapa, sinangag and itlog (egg). It sometimes comes with atchara, pickled papaya strips, or sliced tomatoes as side dish. Vinegar or ketchup is usually used as a condiment.

Tapsilog

Tapsilog

Fried beef strips, fried eggs and garlic rice

Tocino

Tocino

Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly. In Spain, as in Venezuela , the word tocino refers to the layer of fat under a pig's skin. It is almost pure fat, and is often salted and cut into cubes. It is consumed as part of traditional recipes such as cocido.

Tuyo

Tuyo

Dried fish, typically herring

Affogato

Affogato

Affogato , known in full in Italian as affogato al caffè (lit. 'drowned in coffee') and gelato affogato al caffè[citation needed] (lit. 'gelato drowned in coffee'), is an Italian dessert comprising a scoop of gelato or ice cream, either plain milk-flavored (fior di latte) or vanilla, topped with hot espresso. Some variations add a shot of amaretto, bicerin, Kahlúa, or other liqueur. Although restaurants and cafés in Italy categorize the affogato as a dessert, some restaurants and cafés outside of Italy categorize it as a beverage. Whether a dessert or beverage, restaurants, and cafés usually serve the affogato in a tall glass with a narrow bottom, allowing the ice cream to melt and combine with the espresso at the bottom of the glass. Occasionally, coconut, berries, honeycomb, and multiple flavors of ice cream are added. A biscotti can also be served alongside. Affogatos are often enjoyed as a post-meal coffee/dessert combo eaten with a spoon and/or drunk with a straw.

Annin tofu

Annin tofu

Almond tofu is a soft, jellied dessert made of apricot kernel milk, agar, and sugar popular throughout East Asia. The name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. This naming convention is also seen in other East Asian dishes, such as Chinese yúdòufu (魚豆腐) and Japanese gomadōfu (胡麻豆腐). Apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond. In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert.[citation needed]

Banana cake

Banana cake

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. It can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. Steamed banana cake is found in Chinese, Malaysian, Indonesian and Vietnamese cuisine. In the Philippines, the term "banana cake" refers to banana bread introduced during the American colonial period of the Philippines. Banana cake is prepared using banana as a primary ingredient and typical cake ingredients, such as flour, sugar, eggs, butter, margarine or oil and baking soda. The bananas can be mashed or puréed using a food processor or electric mixer and mixed into the cake batter, and the cake can also be topped or garnished with sliced bananas. Banana cake may be prepared as a use for browned or overly-ripe bananas. Chocolate may be used as an ingredient, which along with the banana is an enjoyable flavor combination for some people. Nuts such as walnuts and macadamias may be used in the batter and to top and garnish the cake. An icing or glaze may be used in the cake's preparation, which can include alcohol, such as bourbon. Banana cake can be baked or prepared as a steamed cake, for which a food steamer may be used. Banana cake may have a moist texture. It can be prepared as a layer cake, and the cake batter can be used to prepare banana muffins and cupcakes. It can be prepared as a vegetarian dish and as a low-fat dish.

Banana cue

Banana cue

Banana cue or bananacue is a popular snack food or street food in the Philippines. It is a portmanteau of banana and barbecue, which in Philippine English refers to meat cooked in a style similar to satay. Banana cue is made with deep fried banana coated in caramelized brown sugar. The bananas used for this recipe are Saba bananas, which are very commonly used for cooking in the Philippines. It is usually skewered on a bamboo stick, and sold on the streets. The skewer stick is just for ease of serving and eating, but the dish is not cooked on the skewer .

Barquillo

Barquillo

Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin . It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neighboring countries and today is extremely popular in East and Southeast Asian countries. The Spanish name barquillo means "little boat". It is derived from the ancient tradition of heating the biscuits in convex or boat-shaped molds. Barquillos are also known by a variety of names. In English it is also known as biscuit roll, cookie roll, crispy biscuit roll, egg roll, crisp biscuit roll, or love letter. The Chinese name for this snack, "蛋卷", can be directly translated into English as "egg roll". However, the food item known in the West as egg roll is very different. Barquillos are thin wafers made from flour, sugar, egg whites and butter that is rolled into the shape of a long hollow tube or a cone. They can also be sold simply folded over twice in a fan shape. In Spain, it was traditionally sold by roaming roadside vendors known as "barquilleros" (or "barquilleras") during festive events. In Madrid, barquilleros are particularly associated with the fiesta of San Isidro Labrador, where the vendors typically dress in castizo (chulapo) attire.

Baye-baye

Baye-baye

Baye-Baye is a Filipino dish made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties. It is a specialty of Pavia, Iloilo.

Bibingka

Bibingka

Bibingka 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. Bibingka can also be various other Filipino baked rice cakes, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.

Biko

Biko

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 . It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman. It is also known as inkiwar in Ilocano Northern Luzon and sinukmani or sinukmaneng in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as wadjit in Tausug; wadit in Maranao; and wagit in Maguindanao.

Binignit

Binignit

Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. It is comparable to various dessert guinataán dishes found in other regions such as bilo-bilo. Among the Visayan people, the dish is traditionally served during Good Friday of Holy Week. Binignit is also called giná-tan in Bikolano, tabirák in Mindanao Cebuano, alpahor in Chavacano, wit-wit in Hiligaynon, ginettaán, tambo-tambong, and paradusdos in Ilokano, ginat-an (or ginat-ang lugaw) in Waray and Hiligaynon/Ilonggo, kamlo in western Iloilo, scramble in Tuguegarao City, linugaw in Bacolod, and eangkuga by Akeanons in Aklan.

Bukayo

Bukayo

Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut in water and sinuklob, which is sugarcane muscovado melted into a chewy caramel-like consistency. Dryer versions of bukayo with a crumbly texture are known as bocarillo. Bukayo can be eaten on its own, usually rolled into little balls. It can also be used as a garnish and filling for other desserts, most notably for pan de coco, moche, and sinudlan empanada. Bukayo is also spelled as bucaio, bucayo, bokayo, bukhayo, or bukayu in other regions. During the Spanish rule of the Philippines, it was known as conserva de coco ("coconut preserve") in Spanish. It is also known as hinti in Tausug.

Buko pie

Buko pie

Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut pie. It is considered a specialty in the city of Los Baños, Laguna, located on the island of Luzon. Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses macapuno, a special type of coconut that is thick and sticky.

Camote cue

Camote cue

Camote cue or camotecue is a popular snack food in the Philippines made from camote . Slices of camote are coated with brown sugar and then fried, to cook the potatoes and to caramelize the sugar. It is one of the most common street foods in the Philippines, along with bananacue and turon.

Candy cane

Candy cane

A candy cane is a cane-shaped stick candy often associated with Christmastide as well as Saint Nicholas Day. The canes are traditionally white with red stripes and flavored with peppermint, but the canes also come in a variety of other flavors and colors. A record of the 1837 exhibition of the Massachusetts Charitable Mechanic Association, where confections were judged competitively, mentions "stick candy". A recipe for straight peppermint candy sticks, white with colored stripes, was published in The Complete Confectioner, Pastry-Cook, and Baker, in 1844. However, the earliest documentation of a "candy cane" is found in the short story "Tom Luther's Stockings", published in Ballou's Monthly Magazine in 1866. Described as "mammoth" in size, no mention of color or flavor was provided. The Nursery monthly magazine mentions "candy-canes" in association with Christmas in 1874, and Babyland magazine describes "tall, twisted candy canes" being hung on a Christmas tree in 1882.

Cassava cake

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. Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka , having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used. In Quezon, cassava cake is more commonly known as budin.

Chocolate

Chocolate

Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador. Later, Mesoamerican civilizations consumed cacao beverages, of which one, chocolate, was introduced to Europe in the 16th century.

Chocolate cake

Chocolate cake

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Chocolate mousse cake

Chocolate mousse cake

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Churro

Churro

A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite traditional to Brazilian churros.

Cream horn

Cream horn

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical thin sheet metallic mold. After baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. Cream horns are called cannoncini in Italy, kornedákia (Greek: κορνεδάκια) in Greece and Schaumrollen in Austria. In Pittsburgh, Pennsylvania, cream horns are called Lady Locks or clothespin cookies.

Crema de fruta

Crema de fruta

Sponge cake with custard and fruity gelatin, there are also no-bake variations

Crème brûlée

Crème brûlée

Crème brûlée , also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. The earliest known recipe of a dessert called crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins are unclear.

Dalgona

Dalgona

Dalgona or ppopgi (뽑기) is a Korean candy made with melted sugar and baking soda originating from South Korea. It is a popular street snack from the 1960s, and is still eaten as a retro food. When a pinch of baking soda is mixed into melted sugar, the thermal decomposition of the baking soda releases carbon dioxide, which makes the liquidized sugar puff up and becomes a light and crunchy candy once cooled and hardened. Typically, the creamy beige liquid is poured on a flat surface, pressed flat, and stamped using a cookie cutter imprinting an image on the candy such as a star or a heart. Consumers try to trim their way around the outline on the snack without breaking the picture as a challenge. Traditionally, if this trimming is completed without breaking the candy, the consumer receives another free dalgona from the seller.

Durian jam

Durian jam

Jam made from durian fruit

Edible cookie dough

Edible cookie dough

Cookie dough designed specifically to be eaten raw, made without raw eggs and uses heat-treated flour.

Egg pie

Egg pie

Filipino egg pie is a rich custard dessert made with eggs, evaporated milk, and sugar, baked in a buttery pie crust. It is known for its creamy filling and a slightly caramelized top, making it a popular treat in the Philippines.

Empanada

Empanada

Sweet, filled hand-held pie

Ensaymada

Ensaymada

The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard which gives the pastry its name. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The pastry apparently has a Jewish origin, deriving from bulemas, using lard instead of olive oil as a means of escaping the suspicions of authorities during the Inquisition. The first written references to the Mallorcan ensaïmada date back to the 17th century. Though wheat flour was mainly used for making bread, there is evidence this typical pastry product was made during that period for festivals and celebrations.

Espasol

Espasol

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. Originating from the province of Laguna, it is traditionally sold during the Christmas season. [citation needed] Nowadays, espasol can be found on major thoroughfares, street stores, and bus stops in and near Laguna. It can also be found in specialty stores and pasalubong centers in and near Laguna.

Flan

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Floating island

Floating island

A floating island or île flottante is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Œufs à la neige ("eggs in snow", [øz‿a la nɛʒ]) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. The earliest known English language reference to the dessert is in The Art of Cookery Made Plain and Easy (1747) by Hannah Glasse. Her recipe, entitled The Flooting Island [sic], is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it.

Food for the Gods

Food for the Gods

Date and walnut bars

Fruit

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering (see Fruit anatomy). Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

Ginanggang

Ginanggang

Ginanggang, guinanggang, or ginang-gang is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. It originates from the island of Mindanao in the Philippines. It literally means "grilled" in Cebuano. Ginanggang is made from a type of banana in the Philippines called saba (a cooking banana also known as the Cardaba banana). The banana is peeled, skewered and then grilled over charcoals. When the outer surface is lightly charred, it is then taken off the grill, brushed with margarine, and sprinkled with sugar. It differs from banana cue in that riper saba bananas are preferred; the banana is actually grilled on the stick instead of being fried and skewered later, and the sugar used is white table sugar and is not caramelized (being applied after cooking).

Ginataang monggo

Ginataang monggo

Ginataang munggo, also known as lelut balatung in pampanga or tinutungang munggo, is a Filipino glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. It is typically flavored with vanilla or pandan leaves. Corn and fruits like jackfruit or banana may also be added. It is a type of lugaw and ginataan.

Gingerbread

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, Leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Halo-halo

Halo-halo

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam , sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of the Philippines. The origin of halo-halo is traced to the pre-war Japanese Filipinos and the Japanese kakigōri class of desserts. One of the earliest versions of halo-halo was a dessert known locally as monggo con hielo (derived from the Spanish Filipino dessert maíz con hielo) or mongo-ya, which consisted of only mung beans (Tagalog: monggo or munggo, used in place of red azuki beans from Japan), boiled and cooked in syrup (minatamis na monggo), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modern halo-halo. One difference between halo-halo and its Japanese ancestor is the placement of ingredients mainly under the ice instead of on top of it. The original monggo con hielo, type can still be found today, with similar variations using sweet corn (mais con hielo) or saba bananas (saba con hielo).

Ice cream bread

Ice cream bread

Sweet bread made with ice cream

Kalamay

Kalamay

Kalamay is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called kalamai. Kalamay is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make latík. The mixture of ground glutinous rice and coconut milk is then poured into the latík and stirred until the consistency becomes very thick. It can be served hot or at room temperature especially when eaten with other dishes. Viscous kalamay are often served cooled to make it less runny and easier to eat.

Latik

Latik

Latík refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts. Latík in its original sense in the Visayan languages literally means 'syrup' (equivalent to arnibal in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, latik means a syrupy condiment derived from reducing coconut milk and sugar.

Lengua de gato

Lengua de gato

Thin butter cookies

Macaron

Macaron

A macaron or French macaroon (/ˌmækəˈruːn/ MAK-ə-ROON) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring. Since the 19th century, a typical Parisian-style macaron has been a sandwich cookie filled with a ganache, buttercream or jam. As baked, the circular macaron displays a smooth, square-edged top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional sweet such as raspberry or chocolate to savoury (as a foie gras).

Macaroon

Macaroon

A macaroon is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings. The name macaroon is borrowed from French macaron, in turn from the Sicilian maccarone, a variant form of maccherone, the same word as macaroni. The origin of that is unclear; it may be from medieval Greek μακαρία, 'barley broth', or μακαρώνεια, 'funeral chant'. The etymology connecting it to Italian maccare, 'to bruise' is now rejected. The origin of the word may also have referred to a sort of gnocchi.[citation needed] Macaroons can be traced to a French monastery of the 8th century in the city of Cormery. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy, France seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroons, and thus became known as the "Macaroon Sisters".

Maja blanca

Maja blanca

Maja blanca is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas. Maja blanca has the consistency of thick gelatine and a delicate flavor, and is creamy white in color.[citation needed]

Mango graham cake

Mango graham cake

Mango graham cake, also known as mango float, is a popular no-bake Filipino dessert made with layers of graham crackers, sweetened cream, and ripe mangoes. It's easy to prepare and is typically chilled to allow the flavors to meld and the crackers to soften.

Mango pie

Mango pie

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. While many tarts are also tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate. Tarts are thought to have either come from a tradition of layering food or to be a product of medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

Mango royale

Mango royale

Mango float or crema de mangga is a Filipino icebox cake dessert made with layers of ladyfingers or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. It is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. It is a modern variant of the traditional Filipino crema de fruta cake. It is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others. Crema de mangga is another version that additionally uses custard and gulaman (agar) or gelatin, as in the original crema de fruta. Mango float can also be made with various other fruits like strawberries, pineapple, bananas, and cherries, among others. Combinations of different fruits result in a version closer to the original crema de fruta.

Maruya

Maruya

Pinaypay (literally "fanned" in Tagalog and Cebuano), also known as maruya, is a type of banana fritter from the Philippines. It is usually made from saba bananas. The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into a fan-like shape (hence its name), and coating it in batter and deep frying them. They are then sprinkled with sugar. Though not traditional, they may also be served with slices of jackfruit preserved in syrup or ice cream. Pinaypay are commonly sold as street food and food sellers at outdoor though they are also popular as home-made merienda snacks among Filipinos. A variant of pinaypay may also use dessert bananas, which are usually just mashed before mixing them with batter. They can also be made from sweet potatoes. Among Muslim Filipinos, this version is known as jampok, and traditionally use mashed Latundan bananas.

Marzipan

Marzipan

Marzipan is a confection consisting primarily of sugar and almond meal , sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. Marzipan may also be used as a baking ingredient, as in stollen or banket. In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day or Christmas. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season.

Mooncake

Mooncake

A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals. There are numerous varieties of mooncakes consumed within China and outside of China in overseas Chinese communities. The Cantonese mooncake is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick, with a rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs.

Mousse

Mousse

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Nian gao

Nian gao

Nian gao , sometimes translated as year cake or New Year cake or Chinese New Year's cake, is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round, traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". The character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". In Mandarin (though not all Chinese languages), Nian gao (年糕) also is an exact homonym of "sticky cake" (黏糕／粘糕), the character 黏／粘 (nián) meaning "sticky". This sticky sweet snack was believed to be an offering to the Kitchen God, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the Jade Emperor. It is also traditionally eaten during Chinese New Year.

Otap

Otap

Otap is an oval-shaped puff pastry cookie from the Philippines, especially common in Cebu where it originated. It usually consists of a combination of flour, shortening, coconut, and sugar. It is similar to the French palmier cookies, but otap are oval-shaped and more tightly layered and thinner, making it crispier. In order to achieve the texture of the pastry, it must undergo an eleven-stage baking process.

Panna cotta

Panna cotta

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called latte inglese (lit. 'English milk'), made of cream cooked with gelatin and molded, although other sources say that latte inglese is made with egg yolks, such as crème anglaise; perhaps the name covered any thickened custard-like preparation. The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

Pastillas de leche

Pastillas de leche

Pastillas, also known as pastillas de leche , refer to a type of milk-based confections that originated in the town of San Miguel in Bulacan, Philippines. From San Miguel, pastillas-making spread to other Philippine provinces such as Cagayan and Masbate. Initially, pastillas de leche were primarily home-made by carabao-rearing farmers. A small-scale industry on the food product soon grew, with the pastillas made from either carabao or cow milk or both. Refined sugar and calamansi juice are also added during the pastillas-making process.

Pastry cream

Pastry cream

Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream (crème pâtissière) used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation because a temperature increase of 3–6 °C (5.4–10.8 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A bain marie water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Adding a small amount of cornflour (U.S. corn starch) to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A sous-vide water bath may be used to precisely control temperature.

Piaya

Piaya

A piaya is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. It is made by filling dough with a mixture of muscovado and water. The filled dough is then flattened with a rolling pin, sprinkled with sesame seeds and baked on a griddle. Piaya is best eaten warm. The traditional sweet filling made of muscovado has other alternatives, including ube and mango. A piayito (Hiligaynon: piyayito) is a tiny version of the piaya and is thin and crispy.

Pichi pichi

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 before serving. The name is believed to have been derived from the Araucanian word pichi meaning "small" and was used by Spanish Americans in the 19th century. The dish is associated with the province of Quezon where this delicacy is very common and especially with the Pahiyas Festival in Lucban where it is believed that this dish had originated.

Pineapple bun

Pineapple bun

A pineapple bun is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple). The origin of the pineapple bun is unclear. According to Tse Ching-yuen, current owner of Tai Tung in Hong Kong, this bakery was making pineapple buns when it opened in 1943. At the time, they were called 酥皮包 (crispy-skin buns), but customers kept calling them pineapple buns.

Pineapple pie

Pineapple pie

Pineapple pie is a dessert made with a sweet pineapple filling, often combined with ingredients like sugar, cornstarch, and lemon juice, all encased in a flaky pie crust. It can be baked or made as a no-bake version, typically served chilled or at room temperature.

Pistachio cake

Pistachio cake

Pistachio cake is a moist and flavorful dessert that often incorporates pistachio pudding or ground pistachios into the batter, giving it a unique nutty taste and a light green color. It can be made in various styles, including layered cakes, Bundt cakes, or even French-style cakes, and is typically topped with frosting or glaze.

Profiteroles

Profiteroles

A profiterole , chou à la crème ( French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Puto bumbong

Puto bumbong

Purple sticky rice cakes, traditionally steamed in bamboo tubes, serve with butter, brown sugar and grated coconut

Rosette

Rosette

Rosettes are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and characterized by their lacy pattern. The batter is a blend of wheat, flour, eggs, sugar, and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. In Kerala, India, Rosette cookies known as Achappam are made using rice flour.

Sans rival

Sans rival

Sans rival is a Filipino dessert cake made of layers of buttercream, meringue and chopped cashews. Its name means "unrivaled" in French. The cake may be decorated, left plain or garnished with pistachios. The cake's origins are disputed. One source claims the recipe has its roots in the French dacquoise, while Lucy Torres-Gomez, writing in The Philippine Star, claims that the cake is descended from the tarta imperial rusa, the Spanish adaptation of a Russian cake that was popular with the Russian Imperial Family.

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