Palitaw

Palitaw (Glutinous Rice Dumplings) is a small, flat Filipino rice cake coated with grated coconut, sugar and sesame seed. They are made from malagkit (sticky rice) washed, soaked, and then ground. Scoops of the batter are dropped into boiling water where they float to the surface as flat discs - an indication that they're done.

Biko

This is definitely one of my all time favorite Filipino rice cake dessert mainly originated from the lavish coconut filled province of Bicol region. It is a special rice cakes with coconut curdled caramel on top of it. You can surely forget your name in your every bite!

Ibos

Latik

Binatog

Binatog is this common street food in the general Luzon area of boiled, whole white corn kernels that's eaten with grated young coconut and sugar. I haven't developed an affinity to it, as I had been warned by elders when I was a child that the combination of coconut and corn is lethal for the stomach. And of course it is streetfood, with all the gruesome reputation attached to it.

Tibok - Tibok

Tibok-Tibok - a native pudding recipe made from carabao's milk instead of the usual coconut milk.

Bibingkang Galapong

Bibingkang Galapong - a rice cake made out of rice flour,coconut milk, eggs.

Putong Bigas (putong puti)

     Steep ginger and lemongrass in 2 cups water. Boil and strain.

·         Add sugar and banana to liquid and let boil until sugar melts.

Baye - Baye

Baye-Baye - A Western Visayas Region VI dessert delicacy made from toasted pinipig, coconut water and grated young coconut.

Maja De Ube

Add sugar to thin coconut cream (4 cups). Add mashed ube and cook over medium heat. Keep stirring while cooking. After 15 minutes, lower heat and add thick cream with (dissolved) cornstarch. Continue stirring until well blended. Once again, turn heat to high and cook until thick.Pour in pan or bilao lined with wax paper or banana leaves. Brush maja-be with coconut milk and sprinkle latik on top. Serve with toasted coconut or budbod. Note: Add a dash of violet food coloring to highten the color of your Maja-Ube. To make latik: Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out. To produce more latik and oil, stir once or twice only. Cook until latik becomes brown. Drain. To make budbod: Add 1/2 cup brown sugar to every cup of coconut ‘sapal’ or grated coconut wherein milk was extracted. Cook and toast over low heat until brown.

Dynamite Cheese

Halaan Soup

Laing

Laing is another authentic recipe originated from Bicol region. The main ingredient of this recipe is dried taro root (dahon ng gabi) cooked with coconut milk and red chili. You can include shrimp paste with pork on this one. 

Pinangat

Bicol Express

 Bicol Express is a popular Bicolano dish wherein pork is cooked with coconut milk combined with lots of red and green chilies (they use siling labuyo, the smallest and spiciest of all chilies).