When we are in the PH vacation, I didn’t mention all the food I ate. I’ll list it down so, that you will get hungry (juz’ kidding’) anyway, just for you info if ever your going to visit my homeland (Philippines)
1. Ube (Ube Kalamay in tagalog)
Actually, this is a dessert food. But, for me, I ate it from morning to sundown. Oh, I miss it this food.
Kalamay or Calamay is a sticky sweet snack/dessert delicacy popular in the Philippines. It is made out of glutinous rice flour, coconut milk and sugar usually palm or brown sugar. There are many types of kalamay and can be divided into two categories, one is the runny variant where it is used as a part of another dish or dessert and another one is the chewy kind where it is usually consumed on its own. Similar to the Japanese mochi his delicacy can have different flavours like vanilla, peanut butter and also filled with purple yam or adzuki beans.
Another, dessert food but i eat it the same above.
Biko and Sinukmani are similar dishes which use whole glutinous rice grains. The preparation is the same except that the glutinous rice is cooked whole and not ground into a paste. It is smothered with latík as well. In some regions (particularly in the Northern Philippines), this dish is referred to as “Kalamay”, while the viscous kind is differentiated as Kalamay-hati.
Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time.
There are several ways to present this dessert – the most common is the use of colored cellophane. The mixture is scooped and placed inside individually cut cellophane then manually molded until the shape becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a small paper cup or use some frill picks to go with it. Majority just eat it as it cools.
4. Leche flan
Leche Flan (also known as crème caramel and caramel custard) is a dessert made-up of eggs and milk with a soft caramel on top. This dessert is known throughout the world (especially in Europe) and has been in the dessert menu of most restaurants because of its convenience in preparation and long shelf life.
In the Philippines, Leche Flan is the top dessert of all time. During celebrations such as parties and town fiestas, the dining table won’t be complete without it.
Sansrival (meaning “without rival”) is a popular layered meringue cake from the Philippines. It’s buttery, nutty, crunchy, chewy, rich and sweet all at the same time and it taste as good as it sounds. It’s so delectable. Sansrival is a little bit like a mille feuille only with meringue and buttercream for layers. Perhaps it can also be compared to the Napoleon cake/slice for its use of nuts and buttercream.
6. Turrones de casoy
They are nougat slivers made with cashews and honey and then wrapped in rice paper (similar to host used in Holy Communion).
Pastillas de Leche if directly translated from Spanish means “milk tablets” or “milk pills” which basically describes this Filipino sweet delicacy. This is made from evaporated milk with some mixtures to make it like a dough. The dough will be formed into small shape and be coated with sugar.