Thread:Eee8/@comment-27425102-20160406031736

A

Abrillantadas -  Ilocano sweets made of glazed fruits molded in the shape of the same fruit

Alpahol - "chunks of sweet potato and slices of saba cooked in a thick syrup made of sugar melted in hot water, then mixed with coconut milk"

Alpajor - what they call ginataang bilo-bilo in Navotas and in Malabon, Metro Manila

Alupe - "in Bohol, a mixture of milled rice, sugar and buko strips"

Alupi - "Negrense snack of corn or cassava cake wrapped in banana leaves"

Amik - doughnut of Tagbanwas of Palawan

Amik, Amic - Maranao pastry

Ampaw - caramelized rice puffs

Angko - "Camarines Norte delicacy made of ball of rice dough filled with chopped peanuts or pili and panocha (raw sugar)"

Apa - ice cream wafer cone

Apa-apa - "Rizal crispy thin fritter"

Apam - Tausug pancake

Apang - Maranao pancake

Arasip - "in Capiz, heart of palm with grated coconut wrapped in banana leaves; sweet potato with coconut, wrapped in hagikhik leaves"

Arroyo - "Bicolano delicacy made originally of arroyo rice, a variety of purple glutinous rice, cooked in coconut cream with sugar"

Atole - corn maja blanca in Sta. Rosa, Laguna

B

Baduya - in Naga, "fried banana slices with batter"

Bakle - "Ifugao native rice cake wrapped either with banana leaf or rattan leaves, similar to the suman"

Balencia - in Malabon, "a triangular turon with bananas, biko, and langka in lumpia wrapper, with a crunchy golden brown sugar coat"

Balikutsa - in Ilocos, shaved bits of palinang

Balisoso - "Bicolano delicacy of sticky rice, preferably the black or purple variety, cooked in coconut cream with sugar or dallangon (panutsa), or cassava flour banana leaves folded in triangular or conical shape"; same as Balisongsong?

Banana bread - actually a moist cake with mashed banana

Banana cue - candied, fried saba (Cardaba variety of banana similar to plaintain) skewered in a bamboo stick

Banana chips - sun-dried candied chips of native plantain

Bandi - what they call caramelized peanuts (peanut panocha?) in Bacolod

Barquillos - fragile egg biscuit tubes of Spanish origin; an Iloilo specialty

Barquiron - in Bacolod, polvoron-filled barquillos

Bangkat - "Pampanga sugarcane candy"

Barubed - "Maguindanaoan term for suman"

Barubod, Burabod, Buribid - "Maranao rice stick made of purple-colored glutinous rice (tapul) flavored with durian"

Batanes bukayo - an Ivatan specialty

Baulu - Tausug pastry shaped like mamon, mangosteen, or other fun shapes

Bayubayu - Tausug version of Nilupak?

Baye-baye (Negros)

Belekoy - from Bulacan, a "sweet pastry prepared with flour, sugar, sesame seeds and vanilla"

Beruya (Arayat)

Bibingka

Bibingkang abnoy (Pateros)

Bibingka cassava (Vigan)

Bibingkang kanin (Marinduque, Isabela)

Bibingkang lalaki (Marinduque)

Bibingka Mandaue (Mandaue City, Cebu)

Bibingkang pinahiran (Marinduque)

Bibingka pinipig (Bulacan)

Bibingka royal

Bibingka Samala (Cavite)

Bibingkoy (Cavite)

Bicho-bicho, Cascaron, Carioca, Tinudok - a Cagayan version is called pinakufu; not to be confused with bicho-bicho bread

Bicu - "Pampanga delicacy like the Visayan biko, but a more elaborate version is made of boiled squash with its green skin on, mashed, and then combined with the glutinous rice, coconut cream, brown sugar and anise seeds plus thin slivers of mature coconut"

Bikangbikan - "old Sariaya banana chips"

Bikangbikang - "banana fritters in achuete-colored batter, made from slices or strips of green saba banana, or kamote (sweet potato) dipped in a batter colored red by achuete"

Biko, Sinukmani - in Navotas, it is "made with sticky rice and green monggo” topped with latik"; in Aklan, it is made of black rice

Biko with latik, Latik (Pangasinan)

Bilo-bilo, Halo-halo, Ginatan - a soupy dessert of diced taro, sweet potato, and saba and globules of galapong (wet rice flour) cooked in coconut milk and sugar; the halo-halo version lacks the last item; also called Tambo-tambong in Pangasinan

Binagol - "a mixture of talyan (a type of root crop similar to gabi), coconut  milk and sugar placed in coconut shells or 'bagol' and steamed inside"; a Dagami, Leyte, specialty

Binagow - "in Bohol, steamed grated cassava; plain, with brown sugar, or with brown sugar and strips of young coconut"

Binaki - in Northern Mindanao, corn husk-wrapped, boiled ground corn with powdered milk, baking powder, and sugar

Binakle - traditionally prepared in a communal ritual in Ifugao, "pounded glutinous rice with sesame seeds wrapped in banana leaves"; "made from dayakkot or native red rice" grown in the rice terraces; "diket – a rare variety of medium-grain sticky rice also grown in the rice terraces – is also used"; cassava is also used when rice supply is not enough

Binallay, Dendelot - a Cabagan, Isabela version of suman, which uses rice flour instead of whole rice grains; also called Binanlay (?), "an Isabela delicacy of rice flour, water and salt with a generous slather of latik and typically made every Holy Week"

Binamban, Pinuso - "Bicolano delicacy made of cassava flour or ground rice wrapped in banana leaf forming a conical shape and cooked in coconut cream"

Binange - grilled peeled saba in Quezon

Binatog - Ilocos region snack of boiled corn ears topped with freshly grated coconut

Binignit - like Bilo-Bilo, a soupy dessert of taro, sweet potato, and saba banana in Cebu

Binowilos, Bunuelos? - "Laguna delicacy of rice dough and strips of buko shaped like doughnut and glazed with caramel"

Binubudan, Tapuy, Binuburan - in Ilocos and Pangasinan, sweet fermented rice or "wine porridge"

Binu-hang gabi - in Central Visayas, yam tubers stuffed with grated yam and grated coconut in sugar

Binungey - sinabalo version in Bolinao, Pangasinan

Binut-ong - in Sorsogon, glutinous rice wrapped in banana leaf pouch paired off with Santan or sweet coco jam

Biyaki - Maranao suman?

Biyayo saging - Tausug version of Nilupak

Black gulaman - gelatin drink made of black seaweed

Bobotu - "unsweetened tamales in Sulipan, Apalit or Sasmoan, Pampanga"

Bocarillo (Pangasinan; Eastern Visayas)

Bocayo (ball) (Pangasinan)

Bohol kalamay - "kalamay in a coconut shell which is totally different from any other kalamay in the country; comes with  or without nuts"

Botolan candy - see Linga candy

Brazo de mercedes - custard rolled in soft meringue; "the Pampango version is called brazo de mais or brazo de la reina due to the addition of creamed corned in the custard filling"

Browa - Maranao pastry?

Bubungkung - Tausug suman? made of "malagkit powder, flour, brown sugar, sipih over ripe green banana then mixed with water"

Buchi - deep-fried sweet rice cake molded into balls with a "sweet bean paste filling and sesame seed coating"

Budbud, Budbod - Visayan suman; a Negros Oriental specialty

Budbud kabog - in Negros Oriental, suman made of millet

Budbud pilit - a budbud variety

Budin - in Lucban, "cassava pudding made creamier with the use of Star margarine and coconut milk"

Budin - "bread pudding often made with egg whites and made special by adding candied fruits"

Bukhayo - Leyte's version of bukayo, which is cooked inside a coconut shell

Buko salad - cf. Fruit salad

Buko pandan - a milky salad of gelatin in pandan flavor and buko strips

Buko pie - pie made of young coconut meat; a Los Baños, Laguna specialty

Buñuelos, Buñuelos de viento - "quickbread dough; a delicacy of yummy fritters made from flour, water and yeast perfect for a cup of hot chocolate"

Busi - "Ilocano delicacy; a ball of caramelized ampaw (pop-rice) or popcorn, often served as offering to the spirits or deities by pagans to appease them or to ask favor from them"

Butangan - "Muslim Mindanao term for palitaw"

Butong-butong - Antique dessert

Butse-butse - in Central Visayas, cassava balls inserted with camote balls then fried and rolled in brown sugar

Butterscotch (Bacolod)

Buyos - "Ilocano long suman (rice stick), made from glutinous rice cooked with coconut milk"

Butong-butong - "Ilonggo sweet, same as the Cebuano or Tagalog tira-tira, a brownish candy made from sugarcane molasses, formed by pulling hard the molasses before it hardens and then sprinkled with roasted sesame seeds"

Byanban - Tausug cassava log

C

Calamay - sticky sweet ricecake darkened with muscovado sugar; varies from place to place

Calamay (Baguio)

Calamay (Bohol) - see Bohol kalamay

Calamay (Candon)

Calamay (Quezon)

Camote cue - candied, deep-fried camote (sweet potato) skewered in a bamboo stick

Camote chips - candied camote chips

Candied dayap - a Bulacan local lemon preserve

Candied garbanzos - a Cavite specialty of chickpeas preserve

Candied kundol - a Bulacan specialty of kundol or wintermelon preserve

Candied singkamas - candied jicama or turnip root; a Paniqui specialty

Canonigo - (from the Spanish word for "clergyman" or "parish priest," but a local invention inspired by the French ile flottante), "baked meringue topped with custard sauce"

Carabao milk candy (Cagayan; see also Pastillas)

Caramelitos - "brittle candy made from caramelized sugar with roasted pili nuts, peanuts, or cashew nuts"

Cashew boat tart

Cassava cake

Cassava pudding

Cassava suman  - suman made of cassava; also called Sumang kamoteng kahoy

Castanyog -  "roasted chunk of coconut meat that tastes like chestnut"

Cebuano corn pudding, Pintos - "pudding made from young corn kernels, buko meat and milk"

Champorado - chocolatey rice porridge often eaten with tuyo or salted dried herring; a Mexican influence

Chichacorn - "Ilocano delicacy of extra-crunchy fried corn kernels"

Chinese tikoy

Choc-nut - a trademarked product of crumbly chocolate bar with ground peanuts; included here for being a cultural icon of sorts

Chocolate y churros  - hot chocolate and cruller; a Spanish legacy; with chocolate eh and chocolate ah as variants

Coco flan - "Tagalog coconut cream caramel"

Coco jam (see Minatamis na bao)

Cocomas - "suman flavored with coconut and muscovado sugar"

Cornik, Kornik - deep-fried corn kernels

Crema de fruta - fruit curd

Cream puff - little profiteroles

Croquetas - croquettes or "small breadcrumbed fried food roll"

D

Dakuykoy - "Quezon snack of fried macaroni"

Dampalit achara - in Bulacan, "an atchara using a certain type of fishpond grass"

Daral, Dadal, Sulaiba - Tausug lumpia- or crepe-looking roll with bukayo

Dedos - "Bicolano delicacy of pili nut candy wrapped in very thin wafer or lumpia wrapper"

Delicias de pili, Dulce delicias de pili - a Samar specialty under the brand Charito’s Delights

Dendelot - see Binallay

Diket turon - an Igorot sweet dessert of saba banana, camote and glutinous rice

Dinudog - "in Bohol, squash porridge, consumed as either soup (with coconut milk and salt) during a meal, or as snack beverage (with coconut milk and sugar)"

Dinumogan - "in Bohol, mashed ripe saba banana wrapped in banana leaf; sometimes with buko strips"

Dodol - Maranao dudol containing durian

Dodol a malamit - Maranao dodol

Dried mango - candied mango slices; a Cebu specialty

Ducay salad (Ivatan salad) - a Batanes specialty containing ducay or dukay, a white, sweetish camote-like rootcrop

Dudol (Ilocos Norte)

Duldog, Dinuldog - "Cebuano delicacy of taro roots stewed in coconut milk sweetened with sugar"

Dulce de pacencia - "Bulakeño candy; peanut brittle made from whole peanuts blended in the mixture of melted sugar, butter or margarine and baking soda"

Dulce gatas - "Negrense milk candy/pastillas"

Dulces (de) naranja - "Spanish origin; orange preserved in sugar syrup (marmalade); served as dessert or with roast pork or roast duck"

Duman ricecake (Sta. Rita, Pampanga)

Durian candies

Durian ice cream

Durian pastillas

Durian pie

Durian shake

Duro-duro - "Nueva Ecija delicacy of skewered caramel-coated ground glutinous rice balls"

Durul - Tausug suman?

E

Egg pie

Enkiwar - puto with coconut milk

Espasol - in Bulacan and Laguna, chewy, rice flour-dusted cake made of ground glutinous rice and coconut shreds

F

Fish ball

Fruit cake - an American legacy

Fruit salad - an American influence, indigenized by including kaong, nata de coco, and tropical fruits such as banana and papaya on top of the usual apples and grapes in cream and cheese; eventually, it evolved into buko salad, with young coconut as the main star of the show, and other salads

G

Gabi dessert - a Batanes specialty

Galang-galang - fried grated ube in muscovado

Galletas - thin milk biscuits in Iloilo

Gelatin - in Calatagan, gelatin made of dark green curly type of a seaweed

Ginatan - see Guinatan halo-halo

Ginataang mais - fragrant rice porridge with coconut milk and sweet corn

Ginanggang - originally from Davao, grilled saba slathered with margarine and sprinkled with white sugar

Ginipang, Ginipa - in Sta. Cruz, Zambales, the northernmost town, sweetened dried rice grains

Guapple pie - a Bacolod specialty

Guava jam

Guinatan halo-halo - see Bilo-bilo

Guinumis - like halo-halo, "gelatin drink sprinkled with crunchy pinipig served with crushed ice and coconut milk"

Gulaman, Gelatin - jello

H

Haleyang kamias - candied kamias; a Cavite specialty

Haleyang sampalok - tamarind jam; a Cavite specialty

Halo-halo - a hodgepodge of sweets in crushed ice and milk, usually with ube and leche flan toppings

Hantak - Tausug snack of rice flour dough that is cut, fried, and sweetened

Hinagom, Bayukbok - in Gubat, Sorsogon; Tabaco, Albay; and Samar, pounded and roasted rice with coconut meat and sugar then wrapped in banana leaves; tastes like espasol

Hinalo - a tikoy-type of holiday ricecake in Sariaya, Quezon

Hinalo - "in Bicol, sticky black rice boied in sweetened coconut milk then rolled in coconut leaves like suman"

Hopia de pili - a Samar delicacy

Hopia baboy

Hopia ube - a local flavor invented by Eng Bee Tin of Binondo, Manila

Hopia mongo

Hopia (other assorted flavors)

I

Ice candy, Iced candy - ice pop in tubular clear plastic casing, often with buko (young coconut) flavor; other popular flavors are melon and avocado

Ice buko, Iced buko - ice drop with buko strips as topping

Ice monggo, Iced munggo - ice drop with red beans as topping

Ira-id bilanghoy - in Samar-Leyte, sweet cassava suman cooked into a jelly and wrapped in hagikhik leaf

Ira-id butig - in Samar-Leyte, squarish, heavy taro suman wrapped in hagikhik leaf

Impaltao - in Ilocos, glutinous rice pouches boiled in sugarcane juice

Imugo - Antique dessert

Inandila - Gaddang ricecake

Inangit - Pangasinan's version of biko

Inkaldit - what patupat is called in Pangasinan

Inkalti - "Ilocano's answer to fondue"

Inlubi - in Pangasinan, cake made of blackened rice traditionally prepared for All Souls' Day

Intemtem - see Tupig

Inti - a Maranao condiment made of roasted mixture of grated coconut meat and brown sugar used as flavoring in tapay and other Muslim snacks

Inti nga ube kapok - "small Mindanao cake made of gawgaw (cassava flour or tapioca), sprinkled with grated coconut meat"

Inuruban, Nilubyan - a rice cake in Camiling made of freshly harvested rice, burnt on site, then pounded and cooked with coconut cream

Inutak - a Taguig soft ricecake specialty whose surface resembles a brain

Iraid - in Bicol, cassava and camote suman with coconut milk

Iskrambol, Scramble, Ice crumble

J

Jaa - fried sweet rice batter of Palawani of Maguindanao

Jah, Ja - see Lokot-lokot

Junai - a Tausug suman yakap?

Juwalan - Tausug-style fried banana with sugar

K

Kabkab - "Leyte delicacy of cassava wafer/crisp made from harinang kalibre (cassava flour or tapioca) with a dash of salt and sugar; like kiping"

Kalamay hati (Batangas)

Kalamay hirin - Bulacan calamay

Kalingking - in Bicol, fried camote in sugar and rice flour batter

Kamanting - in Dapitan City, what they call their cassava cakes

Kaong preserve - sugar palm fruit preserve

Kesong puti - salty cheese from carabao's milk, like feta cheese; the only native Philippine cheese

Kikiam - fried pork and vegetable dumpling

Kinalti - in Ilocos, sugarcane-derived sweets

Kinalti nga kamoteng kahoy - a Camiling specialty

Kinamayang mani - peanuts in rough white sugar glaze

Kinayod na butig - Samar yam dessert

Kineykey - "Mountain Province's ritual sweet cake made of glutinous rice, sweet potato, and molasses"

Kinampay - what ube jam is called in Bohol

Kiping - a variably colored edible rice wafer prepared during Lucban's Pahiyas fiesta

Konselba - "Visayan sweet made of cooked banana soaked in caramel syrup"

Kropek - shrimp- or prawn-flavored cracker

Kuih mamur - eaten by Tausugs, Malay pastry with ground peanuts inside

Kulambo - in Pangasinan, immaculate white glutinous rice dessert with a nice gooey consistency

Kundandit - a pounded corn cake in Bayambang, Pangasinan

Kundol preserve - wintermelon candy

Kuping - in Biliran Is., "a labor-intensive snack of grated cassava (balanghoy) spread on banana leaves, boiled, sun-dried,  fried, and topped with latik (syrup) made of coco jam (kalamay sa bao), water and kalamansi juice"

Kurukod - in Samar-Leyte, sweet or salty ground rice (?) suman wrapped in hagikhik leaf

Kutsinta - round red-brown ricecake hardened a bit by using lye; served with fresh grated coconut on top

L

Langka preserve - jackfruit in syrup

Lanson - Sorsorgon's fluffy version of puto

Lamaw - "in Visayas, a refreshment of young coconut or mixed fruits"

Lapuk-lapuk - Tausug crackers?

Lara-lara - "Mindanao delicacy of fried glutinous rice that is shaped like a big red pepper"

Lastillas - "Pampangueño cheese sticks made of queso de bola (cheese ball or Edam cheese)"

Latik - general term for caramelized coconut reduction, but in Pangasinan, it means biko topped with caramelized coconut reduction

Leche flan - smooth, rich and creamy custard; "crème caramel or caramel custard made of eggs and milk with a soft caramel on top"

Leche flan del mar/with gulaman - a Bulacan specialty

Libusaw, Saging rebusado - Tausug-style fried banana with brown sugar

Lilot balatong, Lelot/Lelut balatong - in Pangasinan and Pampanga, sweet rice porridge with cracked and toasted mongo beans

Linapet, Linepet, Linnapet, Nilapet - "Ilocos Norte sticky rice cake or cassava cake with a ground peanut filling, wrapped in banana leaves and steamed; made for a traditional thanksgiving celebration in Agawa, Besao"

Linubak - "Bicolano delicacy of mashed green banana (often saba) with panocha (molded raw sugar)"

Linnapet - "Mountain Province rice cake with water crickets, mudfish and eels"

Linga candy - candied sesame seeds in Botolan; also Currimao; called Longa in Bohol

Lohua, Lohwa, Ampao - “crisp, sweet, and hollow pillow-shaped pastries coated with caramelized sugar and sesame seeds or ground peanuts; a Chinese influence”

Lokot-lokot, Jah, Zamboanga roll - "batter made from ground rice, water and sugar" in Zamboanga del Norte

Lukatis - "Maranao sugar-coated pretzels"

Lupi - suman of the B'laans of Davao del Sur

M

Macapuno balls (Laguna)

Machang - Filipino-Chinese delicacy of "sticky rice with chicken or pork, mushrooms, peanuts or chestnuts or both, and wrapped in leaf then steamed"

Mais con hielo - "Tagalog and Pampango refreshment of sweet corn topped with shaved ice"

Maja blanca - coconut milk and sweet corn pudding; a Pampanga specialty

Maja de ube - maja blanca in ube flavor

Majareal - "Tagalog candy made of coconut and ground peanut"

Mango jam

Mangorind - "Cebuano/Visayan chewy candy made from the pulp of ripe mango and tamarind"

Mangosteen candy

Manteca-o - "a Cagayan de Oro cake with cinnamon as main flavoring"

Marcasotes, Marcazote? - in Albay, "native steamed rice cake cooked in handmade paper bags similar to the Italian panettone; the old technique of cooking uses a huge clay pot as oven and is lined with cut banana bark at the bottom, giving it a distinct taste and aroma;" with either macapuno or bucayo filling; "the tallest puto ever"

Maruya - fried banana fritters in batter

Masareal - "Cebuano bar of finely ground peanut mixed with ground refined sugar and milk powder"

Masikoy - in Pangasinan, a version of palitaw swimming in sweet sauce

Matamis na bao, Coco jam, Santan - "sweet coconut jam stuffed in coconut shell; made of panocha (molded raw sugar) cooked in coconut milk until very thick or gooey"

Matse, Mache - rice flour balls in Sta. Rosa, Laguna

Mazapan de pili - Bicol's mazapan using pili nuts

Membrilyo, Membrillo - "guava cheese (in place of the traditional quince paste), a part of the traditional noche buena"

Meringue - pronounced /me-ring'-ge/, a hardened meringue candy

Minani - cassava fries in Paete

Minatamis na saging - saba preserves

Minatamis na tubo ng sasa - nipa palm preserve in Bulacan

Minuron - Eastern Samar suman made of palawan rootcrop; in Leyte, Minuron is just ground rice suman wrapped in hagikhik leaf, but minus the chocolate

Moche - Pampanga's version of buchi

Mongo con hielo - red beans preserves on top of finely shaved ice; said to be a Japanese influence

Molido - "ground pili nuts made into candy by adding lots of sugar and some liquid milk"

Mono - "caramel candy mixed and melted in lots of crushed ice"

Moriecos - in Isabela, "sticky rice cake stuffed with latik, or coconut milk curds, steamed and wrapped in banana leaf"

Moron, Chocolate moron (Samar, Leyte) - also called Bakintol in Borongan, Eastern Samar

N

Nalupe - Antique dessert

Nata de coco - coco gel

Nata de piña - "pineapple gel"

Natak - "pounded sago palm pith"

Natilla - "custard used as fillings for cakes, pastries and desserts"

Nilidgid, Lidgid - see Ira-id

Nilubid - in Biliran Is., "cassava flour drenched in water and shaped like rope and then fried and coated with syrup"

Nilupak - pounded cassava cake slathered with margarine; Ilocos region; another version is boiled and pounded cassava, green saba, and coconut shreds, with sugar; Nilusak in Bohol

Niniogan (Ilocos Norte)

Niyubak - Marinduque's version of nilupak which uses brown sugar

Nougat (see Spanish term Turrones)

P

Palikambing - Tausug banana dumplings

Palitaw - also called Inday-inday in Iloilo or Unda-unday in Pangasinan

Palupsi - in Bicol, "glutinous rice cooked in gata but with salt instead of sugar, differentiating it from the usual biko or suman"

Pakaskas - "buri palm sugar mold"

Pakbol - Maranao dessert of fried saba wrapped in grated cassava and sprinkled with white sugar

Pakumbo, Pakombo, Pacombo - bocayo wrapped in dried banana bark; Pacumbo nga Lubi - "Negrense and Laguna snack of coconut fritter rolled in sugar"

Palagsing - in Butuan, suman made of unaw or sago, brown sugar, and coconut

Panara - in Iloilo and Pampanga, a turnover, or empanada, with an outer shell made with rice flour, each filled with shrimp and mongo sprouts, shaped into a half-moon

Palinang - in Ilocos, candied tagapulot or molasses

Panganan - in Marinduque, fried uraro fingers

Panganan - Tausug pretzel?

Panggi-panggi - Tausug snaked shaped pastry?

Panocha, Panutsa - solidified sugarcane juice

Pan pan mongo - Tausug mongo pastry

Panyam - Tausug pie?

Pasag-oy - in Quezon, pounded cooked cassava served with grated coconut in caramelized sugar

Pastil - Tausug empanada with liver and sotanghon

Pastillas de leche (hard) - carabao milk candies hardened in little rectangular blocks

Pastillas - in Camiguin, flavored custard cakes

Pastillas - carabao milk soft candies in Nueva Ecija; in Zambales, "it is made with carabao’s milk and, unlike the ones from Bulacan, it does not have any sugar coating"

Pastillas del carmel/tostado (Bulacan)

Pastilyas camote and coconut - a Balayan specialty

Pasung - Tausug cone-shaped ricecake?

Pater, Patel, Pastel, Paster - Maranao banana leaf-wrapped snack of rice with ground meat inside

Patku - in Sta. Rita, Pampanga, "local crepe filled with ground young coconut and wrapped in  banana leaves"

Patolakan, Barobed - Maranao suman?

Patulakan - a Tausug suman?

Patupat - "Ilocano glutinous rice cooked in sugarcane juice and wrapped in palm leaves"

Patupat sa baniggalaw - a Daguioman, Abra, specialty of patupat cooked inside the flower of baniggalaw (a wild flower that looks like Venus flytrap)

Peanut brittle (Baguio, Mangaldan)

Peanut panocha - see Sinakob

Peanut kisses - in Bohol, peanut candy crackers shaped roughly into Hershey's Chocolate Kisses

Piaya - "muscovado-filled unleavened flatbread from Negros Occidental" (Western Visayas)

Pichi-pichi - sweet squiggly cassava balls rolled in freshly grated coconut or cheese

Piking - cassava delicacy of Borongan, Eastern Samar

Pili nut candies (assorted)

Pilipit - a pretzel in Sariaya, Quezon, "made of rice flour with squash and syrup"

Pilit tapul - "in Eastern Mindanao, suman made of tapul, a violet rice variant native to Mindanao"

Pinakro - in Bicol, "cassava or saba (native plantain) boiled in coconut milk until cooked and tender, with sugar as sweetener"

Pinaltok - "rice balls (galapong) simmered in coconut milk sauce" in Quezon; may have sago and buko strips; called Pinindot in Batangas

Pinangat - "Mindanao dish of saba banana boiled in coconut milk and sweetened with sugar and/or condensed milk"

Pinaso - Bulacan dessert; "a cross between leche flan and crème brûlée," made of crushed saltine crackers in eggs, sugar, milk, and dayap rind

Pinasugbo - "Ilonggo sugar-coated banana flakes"

Pineapple pie

Pintos - Cebuano corn pudding; cf. Binaki

Pinuso - a Tabaco, Albay, specialty of glutinous rice with pork, salted egg, chorizo, etc., wrapped in hagikhik (?) leaf; also Binamban

Pitis - a Tausug suman?

Pitis patani - Tausug suman?

Plantanilla - sweetened coconut rolled in egg crepes in San Fernando, Pampanga

Polvoron - "powderd milk candy"

Presas - in Cavite City, "crushed ice with strawberry and grape flavors; similar to iskrambol but without milk and chocolate syrup"

Pudding (cassava)

Pulitiput - in Ilocos, extremely sticky sugarcane sweets

Putli mandi - Tausug puto? with grated coconut

Puto - endless varieties of muffin-shaped steamed rice cake

Puto - in Albay/Bicol, steamed puto is filled with macapuno

Puto Biñan - puto with the color of muscovado sugar and contains coffee

Puto bumbong (Southern Tagalog region)

Puto Calasiao (Pangasinan)

Puto lanson - in Iloilo, grated cassava cake

Puto lansong - in Bulacan, purple puto

Puto manapla (Iloilo)

Puto maya (Tagalog region)

Putong pulo (Bulacan)

Pyuto - Tausug "salted cassava cake, with coconut flakes and to be eaten with fish and green salads"

Q

Queseo - in Samar, "kesong puti or salty white cheese from very fresh carabao’s milk that was pasteurized then mixed into vinegar; served in thin rounds, eaten for breakfast with pan de sal or often with steaming hot rice"

Quezon tikoy - "labor-intensive holiday fare; flavored with crushed roasted peanuts or peanut butter"

Quiron - in Malabon, "ube halaya turon served with jackfruit sauce"

R

Rarad - a Nueva Vizcaya ricecake

Rawut - a Batanes millet muffin/cake specialty

Rice wafer - see Kiping

Roka - "in Cebu, sweet tapioca roll"

S

Saba con hielo - slices of saba preserves on top of finely shaved ice

Sabaw maimuh - in Sulu, a sweet soup or drink

Sagmani - in Leyte, suman made of cassava, gabi or sweet potatoes cooked with coconut  cream, sugar and sometimes coconut meat

Sagmani - in Eastern Samar, "palawan root crop stuffed with ground palawan mixed with young coconut and sugar"

Sago't gulaman

Salukara - in Borongan, Eastern Samar, "a pancake or crepe-like rice flour delicacy that uses tuba or young coconut wine as riser instead of baking powder"

Salvero - in Dapitan City, "bread made from rice flour and mixed with coconut milk, the texture almost like bibingka"

Sambo - "round meringue with choco butter cream icing coated with chocolate butter cake crumbs"

Sampililok - in Marinduque, suman sauce, "a syrupy version of panutsa or coconut sugar cooked in gata or coconut milk"

Sans rival - a San Fernando, Pampanga, invention of layered sweet cake made of cream filling, nuts and bread or biscuits; inspired by daquiose

Santan - see Coco jam

Sapin-sapin (Malabon) - multicolored terrine of ricecakes (chiefly)

Sayongsong - in Surigao City, glutinous rice blended with coco milk, sugar and milk and  wrapped in cone-shaped banana leaf

Scramble, Iskrambol

Silvana - "cookie version of the sans rival"

Sinabalo - in Cagayan, rice cake broiled in bamboo tube; same as Binungey of Bolinao

Sinakob - panocha in Pangasinan, and in many instances, peanut panocha

Sinalab - in Marinduque, "paper-thin pancake of overripe saba or latundan with flour and buko slices sandwiched between two banana leaves then dry-cooked on a pan"

Sinalok -  "Zamboanga and Negros delicacy of cornmeal steamed in large upright bamboo tube;" in Cebu, "a steamed corn cake eaten with kinilaw (raw fish salad)"

Sinaludsod - in Marinduque, "rice flour pancake"

Sinambong - in Ilocos, sugarcane-derived sweets

Sinandila - Apayao Isneg ricecake

Sinapot - in Camarines Sur, "halved saba slices on sticks and coated in batter, then deep fried in oil"

Sindul - Tausug dessert of mung beans with coconut milk

Sindul gandum - Tausug dessert of corn with coconut milk

Sinuman - "Bicolano version of biko or sinukmani; brown or dark red"

Sinukmani or Biko with kilawing puso ng saging (Santa Rosa, Laguna)

Siyakoy - "Visayan fried and puffed up donut that is either straight (like bicho-bicho) or circle with a hole in the middle; Pinilipit nga siyakoy or Pinipit is twisted donut/cruller version"

Sorbetes - 'dirty' ice cream

Squid ball

Strawberry jam

Strawberry preserve

Suman, Binuo

Suman a inangit (Pampanga)

Suman a patupat (Pampanga)

Suman balintawak (Biliran)

Suman bulagta (Pampanga)

Suman fiesta - suman "with ripe jackfruit and ube cream sauce"

Suman negro - suman "with green mango and chocolate cream sauce"

Suman sa antala

Suman sa ibos

Suman sa lihiya

Sumang saba

Sumang mais

Suman maruecos - purple rice suman; see also Tininta suman

Suman tinambiran - in Oroquieta, suman with black rice strip added

Suman yakap dipped in kalamay-hati (Batangas City)

Sumang Wilmacale - "cassava with brown sugar and coconut marmalade, wrapped in banana leaves and served on skewers"

Sundot kulangot - Baguio City calamay that is placed in a set of "small round pitogo shells bundled in a row" and strung together using four bamboo sticks

Sweetened beans or preserve (garbanzo, white, red beans)

Sweetened siniguelas - Spondias purpurea preserve of Cavite

Sweetened dried tomatoes (Cavite)

T

Taajil, Kabongbong - "Sulu (or Tawi-tawi) delicacy of boiled sun-dried cassava tuber served with grated coconut"

Tablea - chocolate tablet

Tabid-tabid - Tausug ube? pilipit version

Tabog-tabog, Tobog-tobog - in Naga, "a skewer of fried cassava balls"

Taho - "fresh soft/silken tofu, arnibal (sweetener and flavoring), and sago pearl"

Tamarind preserve - candied whole tamarind

Tamitim - cassava cake topped with coconut cream and pili nuts in Sorsogon

Tapay, Tapay a bugas, with hinti or inti -"Maranao  rice puto served with milk and ginti"

Tapong - in Pangasinan, rice cake like a more compact kind of bibingka made of ground non-glutinous rice

Taramindu - in Magalang, Pampanga, Aglibut Sweet variety of tamarind with rice flour candied and coated with coarse white sugar

Taro chips - Cotabato delicacy

Tiatag - Maranao term for jah?

Tibok-tibok (Pampanga)

Tikoy - sticky Chinese rice cake; in various flavors

Tikoy Gumaca

Tinagaktak - in Dapitan City, "it is like funnel cake but very thin (like crispy deep-fried sotanghon) best eaten with  ice cream"; synonym of Lokot-lokot or Jaa

Tinagtag - A Maguindanaoan (and Cotabato) rice dessert; synonymous to Tinagaktak

Tininta suman - in Marinduque, "suman made from glutinous violet rice"

Tinitim - "Waray delicacy of steamed cassava flour (tapioca) topped with a thin layer of ube flavored maja blanca"

Tinubong, Binettak - same as sinabalo of Cagayan and binungey of Bolinao?

Tinufo - "in Bontoc and nearby Sadanga, a rice cake with peanuts or black beans, in woven sugar cane leaves"

Tinughong - Cebuano porridge made of bahaw (leftover cooked rice) with tableya and muscovado sugar

Tinunlob - "in Bohol, unripe saba banana thinly cut lengthwise and sundried; tied together like a lei or necklace using coconut midrib before dipping into boiling pineapple juice or brown sugar"

Tira-tira - ultrahard candy stick/cane

Tira-tira, Balikutsa - "in Bohol, coconut milk and sugar boiled until viscous and formed into tablets or rolls"

Tiyanug - "Maranao tubular-shaped pancake"

Tocino del cielo - a richer version of leche flan in San Fernando, Pampanga

Tres Marias suman - kabog or millet + moron or ground glutinous rice with  chocolate + regular rice in Ormoc City

Tsikalang - "fried rolled purple glutinous rice"

Tsokolate (drink)

Tudok-tudok - "Zambaleño sweet rice fritters"

Tumpung - Tausug dessert in bamboo

Tupig (Ilocos and Cagayan Valley regions) - "sticky rice spread thinly and rolled in banana leaf then grilled oven hot embers"

Turon - "fried banana roll"; a variant is Malagkit turon, fried roll of sweetened glutinous rice

Turrones de kasuy - nougat with cashew nuts in rolled wafer

Turrones de mani - "nougat, a solidified polvoron mixed with melted peanut butter, stuffed in tubular or rolled wafer"

U

Ube ice cream (and other ice creams using native flavors)

Ube jam, Ube halaya/haleya/jalea - purple yam jam

W

Wadit biko - Maranao biko

Wadjit - a Tausug suman?

Y

Yema - rich custard candy; made of egg yolk (yema in Spanish) and condensed milk

YSL (Ybos Saint Laurent) - fried caramelized suman with jackfruit and mangoes in Iloilo 