This recipe is the simplest way of making Suman ( Wrapped Rice Cake), cooked in coconut milk, sugar and salt. This is known Binut-ong or but-ong in other provinces, for its sweet young coconut toppings. But-ong – Young Coconut.
A Filipino dessert made-up of fruit pudding, topped in with coconut curd or flakes. This dessert has always been a Filipino favorite and usually served during fiestas and holidays, especially Christmas.
Moron is a milk and chocolate twisted flavored wrapped sticky rice cake (suman), a native delicacy in Tacloban Philippines . A smoother type of suman that is made up of 2 types of rice, cooked in coconut milk, milk and cocoa powder.
Binagol is made of a talyan root that has been crushed or grated, a type of root crop similar to taro. Mixed with coconut milk, condensed milk, sugar and cooked like a sticky cake, steam in coconut shell and wrapped tied in banana leaves that covers it.
A coconut pudding that has a purple color and the consistency of thick gelatin. It is creamy and has a delicate flavor. Coconut milk, cornstarch and ube powder mixture that is cooked over a low flame. When the mixture thickens, sprinkled on top with coconut flakes or coconut sports and corn.
Kalamay is a sweet rice-based delicacy, that is popular in the philippines. Pinipig, a variety of this gummy chewy delicacy, is made from green pounded rice flakes, coconut milk and muscovado sugar, topped with coconut curd or flakes.