List of Philippine dishes

This is a list of selected dishes found in the Philippines. While the names of some dishes may be the same as those found in other cuisines, many of them have evolved to mean something distinctly different in the context of Filipino cuisine.

Vegetables

Miscellaneous and street food

Sweets

Name	Image	Region	Type	Description
Apas		Tagalog		Oblong-shaped biscuits that are topped with sugar.
Banana cue		Tagalog		Deep fried Saba bananas coated in caramelised brown sugar.
Barquillos		Iloilo/Negros Occidental		A flat, sweet flour-based pastry rolled into a hollow tube. Sometimes eaten with sorbetes or western ice cream.
Barquiron		Negros Occidental		Barquillos filled with polvoron.
Baye baye		Negros Occidental		A sticky dessert made from newly harvested rice.
Belekoy		Bulacan		A sweet pastry made from flour, sugar, sesame seeds, and vanilla.
Bibingka		Luzon		A type of cake made with rice flour, sugar, clarified butter, and coconut milk. Baked with coals from above and under, it is usually topped with butter, salted duck egg, muscovado sugar, grated cheese and desiccated coconut.
Binignit		Luzon		A dessert soup made with coconut milk, tubers such as purple yam, sweet potato, and plantains as well as jackfruit, sago and tapioca pearls.
Biko		Nationwide		A sticky sweet delicacy made from glutinous rice, coconut milk, and brown sugar. It is similar to Kalamay, but uses whole grains. It is also known as Sinukmani or Sinukmaneng.
Bukayo		Luzon		A sweet popular with children, it is made by simmering strips of young, gelatinous coconut in water and then mixing these with sugar.
Buko pie				A traditional pastry, young coconut filled pie.
Camote cue		Tagalog		Deep fried kamote with caramelised brown sugar.
Cascaron		Negros Occidental		A dessert made of rice flour, coconut and sugar.
Coconut jam				A food spread, a custard jam in the general sense, consumed mainly in Southeast Asia and made from a base of coconut and sugar.
Leche flan				A rich custard made of egg yolks with a layer of soft caramel on top. Sometimes sliced and added to other desserts such as halo-halo.
Dodol		Ilocos and Lanao		A toffee-like food delicacy made with coconut milk, jaggery, and rice flour. Sticky, thick and sweet, it is served mostly during festivals such as Eid-ul-Fitr and Eid-ul-Adha.
Espasol		Laguna		A cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour.
Ginanggang		Mindanao		Grilled skewered Saba bananas brushed with margarine and sprinkled with sugar.
Halo-halo		Luzon		A popular dessert that is a mixture of shaved ice and milk to which are added various boiled sweet beans and fruits, and served cold in a tall glass or bowl.
Hopia				A popular bean filled pastry originally introduced by Fujianese immigrants in urban centres of the Philippines.
Kalamay		Tagalog		A sticky sweet delicacy made of ground glutinous rice, grated coconut, brown sugar, margarine, peanut butter, and vanilla.
Kutsinta		Tagalog		Rice cake with jelly-like consistency made from rice flour, brown sugar, lye and food coloring, usually topped with freshly grated mature coconut
Latik		Luzon		Latík in the northern Philippines refers to coconut milk curds used as toppings. In the Visayan regions, it refers to a thick, sweet syrup made from coconut milk and sugar.
Maíz con hielo /				Similar to halo-halo, but instead made with corn kernels and sometimes with corn flakes as topping.
Maja blanca				A local variant of blancmange made of coconut milk and corn starch. May include sweet corn kernels.
Maruya				Fritters usually made from Saba bananas.
Morón		Leyte	dessert, snack	Like most suman, the morón is made from glutinous rice, but is smoothened and then either striped or divided into two flavor parts, one part being flavored with chocolate from the local cacao and the other part with coconut milk
Nata de coco				It is a kind of gelatinous and translucent dessert typical of Philippine cuisine. This dessert is very typical in the provinces of La Laguna and Quezon. It is a food fermented by the action of a bacterium that feeds on the existing disaccharides in certain fruits: mainly coconut in conjunction with carrageenan. The name of this dessert is literally what it sounds like in Spanish.
Palitaw		Luzon		They are made from malagkít washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs which are then dipped in grated coconut and presented with a separate dip of sugar and toasted sesame seeds.
Piaya		Negros Occidental	Snack	A flat pastry filled with a jam made of muscovado sugar and sometimes sprinkled with sesame seeds, grilled on a pan. Different flavours include ube, mango and chocolate.
Puto		Luzon		Small white buns baked from rice flour. Variations include ube and pandan flavours, as well as toppings like cheese and salted duck egg. Sometimes used to accompany other dishes, usually dinuguan.
Sapin-sapin		Tagalog		A layered glutinous rice and coconut dessert. Takes its name from the word sapin, "to spread" or "to cover".
Sikwate and Puto Maya		Lanao Del Norte		A combination of local hot chocolate and steamed glutinous rice usually served with "muscovado" sugar and ripe mango. Isa Sweet Tooth, a well known dessert specialist, is one of the well known maker of this unique sweet in the region.
Sorbetes / Dirty ice cream				Traditional Filipino ice cream. Usually peddled by a sorbetero from a brightly coloured pushcart, it is sometimes made with coconut milk or rarely carabao milk. Typical flavours include ube, cheese, cookies and cream, avocado, strawberry, Chocnut, and melon. Sorbetes is can be served on a cone, in a cup, or on bread such as pan de sal or hotdog buns.
Suman / rice cake / balatong		Tagalog		Sticky rice steamed in banana leaf. Topped with a traditional brown sauce or sugar.
Taho				Made with fresh tofu, arnibal, and sago pearls. Usually sold in the morning by a hawker known as a magtatahô and can be eaten as a breakfast. May be served either hot or sometimes it can be purchased chilled. Probably developed from the Chinese treat douhua.
Turon		Luzon		A typical Philippine snack consisting of a banana or plaintain and maybe jackfruit wrapped in a springroll wrapper then deep fried and sprinkled with sugar.
Ube halaya		Luzon		Ube jam, made from boiled and mashed purple yam. Ube halaya is also used in pastries and other desserts such as halo-halo and ice cream.
Ube ice cream		Luzon		An ice cream made out of mashed ube, milk, sugar and crushed ice. It is then mixed using an ice cream mixer