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Native Filipino Delicacies

ginataan: root crops cooked in thickened gata; usually served warm

hopia: bakery product stuffed with sweet mashed beans or sometimes a pork mixture

yema: sweet treat made from egg yolks and condensed milk

banana-cue: saba deep-fried in oil with brown sugar; name derived from 'barbecue'

turon: fritter of saba enfolded in spring-roll wrapper and deep-fried in oil

leche flan: custard made from eggs, evaporated milk and sugar;

ensaymada: light brioche topped with grated cheese

sago't gulaman: a drink of tapioca pearls and gelatin cubes

*saba is a type of plantain, which is like a fat banana

*gata is coconut milk

kakanin: Filipino delicacies in general, usually with rice as a main ingredient

bibingka: rice cake (usually plate-size, yellowish and flat)
- served in a mold lined with banana leaves

puto: puffy steamed muffin (usually white, but also in different colors and flatter shapes)

biko: malagkit rice cooked with gata, condensed milk and vanilla extract

palitaw: made by grinding malagkit rice, shaping it into thin patties and dropping in boiling water; once they float, they're put in cold water, drained and topped with finely grated coconut, white sugar and linga; served cold

suman: sticky rice cake wrapped in banana leaves (usually shaped like thin tubes)

kutsinta / cuchinta: rice flour, brown sugar and lye steamed in a mold (like a muffin pan); annato usually added for yellow-brown coloring; shaped like sliced-off muffin bottoms

champorado: chocolate-flavored rice porridge

*malagkit rice is the very sticky or glutinous variety

*gata is coconut milk

*linga is sesame seeds

On the cover of Authentic Recipes From The Philippines is a picture of kutsinta or brown rice-flour cakes. The recipe is on page 106 and calls for 2 cups (250 g) rice flour, sugar, water and lye water. The cookbook on the left is the newer edition of the cookbook on the right.

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bocayo: grated coconut heavily sweetened with brown sugar and then allowed to set and harden

pulboron: cake flour and milk powder packed and molded into oval shapes; usually wrapped in thin paper or cellophane

buko pie: young-coconut pie