Filipinos like to eat a variety of food. You will never miss finding exquisite Filipino made dishes that are all comfy in taste. But one should never forget to taste all the Sweet native delicacies meticulously prepared by the locals of each province.
Some provinces in the Philippines boast of their very own kakanin, while most of these kakanins are widely sold in the markets and the malls. Each of these treats symbolizes the sweetness and closeness of every Filipino Family.
Puto
Calasiao, Marikina, and goldilocks are the best places to get puto. They’re round cupcakes like kakanin made from rice flour mixed with coconut milk and sugar. They are steamed for almost an hour and topped with sliced cheese.
Puto is quite popularly paired with the classic Dinuguan. These two would always be a perfect meal combo. Puto is also quite big on birthdays and fiestas as they are served alongside classic fiesta dishes like pancit and other native delicacies.
Suman
Made from glutinous rice, sugar coconut milk and wrapped in banana or buri leaf, these little neatly packed goodies are also quite popular. Whether you want to eat it as is or pair it with a decent serving of sweet mangoes, they are good to eat.
Some suman is already sweetened, while others don’t have a lot of sugar. Those wrapped in Buri leaves are quite sweet, while those in banana leaves are not.
royal Bibingka
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.
If you miss getting one at Vigan, head over to Baguio City and grab a box from the market vendors who make them at Barangay Irisan.
Kutsinta
Kutsinta is one of the simplest kakanin in the Philippines. It’s also very easy to find in the markets or malls. It’s that brown cupcake like kakanin that’s sold alongside puto or suman.
It is basically made of flour, sugar, annatto powder, and lye water. They are commonly eaten with grated coconut.
Turon – Fried Sweet Banana Rolls
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 or Purple Jam
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.
It can also be incorporated in other desserts such as halo-halo, pandesal, and ensaymada.
Pichi-pichi
If you see the light yellow kakanin coated in grated coconut, then that is the Pichi-pichi. It’s made from combining grated cassava and sugar.
It’s very light, and often, it’s quite addicting to eat. They often sell it in groups of 6s or 12s, and they surely are worth every penny.
Piyaya
Piyaya or Piaya is what we are making today, it is a type of unleavened toasted flatbread filled with muscovado and is a popular delicacy in Negros Occidental more specifically Bacolod City. There are other variations of this dish where it can be sometimes filled with ube or mango, there are also a smaller and crispier version called Piayitos.
Dried Mangoes
Dried mango often comes in slices, which may include sulfites to increase its shelf life and keep the mango soft. Organic varieties can be stickier and more difficult to eat. Freeze-dried mango is crunchier and often free of added sugar. Mango that is candied or crystallized is steeped in a mix of water and sugar before it’s dried. Dried mangoes are famous in Cebu.
Silvanas
Sans Rival Dumaguete is a must visit if you’re in the city. Known for its famous buttercream, meringue and chopped cashew desserts. A frozen cookie that is delightfully crunchy, creamy, and delicious! A layer of buttercream sandwiched between two cashew-meringue wafers, coated with cookie crumbs.
