PRODUCT DESCRIPTION PLACE FROM ORIGIN/ PRODUCT DESCRIPTION PICTURE

NAME THE PLACE NAME

PHILIPPINES
1. Biscocho Usually coated Iloilo Spain Bizcocho It is a traditional Spanish sponge cake.
with butter and sugar, or garlic in It's made with a combination of eggs,
some cases.  milk, sugar, flour, olive oil, and baking
powder. The cake batter is typically
enriched with lemon zest, then poured
into a shallow tray and baked until
golden brown.

2. Broas Made from simple ingredients— Bohol Portugal Ladyfingers Low density, dry, egg-based,
eggs, sugar and flour. It is crisp, sweet sponge cake biscuits roughly
brittle and easily melts in the shaped like a large finger.
mouth.

3. Mamon A very light chiffon or sponge Visayas America Chiffon A very light cake made with vegetable

cake known for its soft and fluffy Cake oil, eggs, sugar, flour, baking powder,
texture. It is traditionally baked in and flavorings. Being made
crenelated tin molds which gives it with vegetable oil, instead of a
a characteristic cupcake-like shape. traditional solid fat such
It is typically slathered in butter and as butter or shortening, it is easier to
sprinkled with white sugar and beat air into the batter.
grated cheese.
4. Pianono Rolled version of the mamón. It is Batangas America Swiss Roll A cylindrical cake made from a thin
typically sold as "cake rolls". Its flat sponge which is covered with jam
filling was composed only of sugar or cream on one side, then rolled up.
and butter or margarine, like all
other kinds of mamón.

5. Bibingka A savory sweet cake that has salted Rizal India Bebinca It is made of Flour, sugar, 
egg inside and sometimes cheese ghee (clarified butter), coconut milk,
and topped with desicated coconut and egg yolk and it is especially
and sweet muscovado sugar, popular during Christmas
usually eaten during
the Christmas season. It is
traditionally cooked in clay pots
lined with leaves.

6. Siopao A steamed rice flour bun with Iloilo China Char siu bao Made from roasted pork chopped into
fillings. It can be ground beef of a thick red sauce of five-spice, sesame
pork and shaped like meatballs and oil, and other ingredients.
cooked in soy sauce and
seasonings, but it can also be made
with shrimp, or shredded chicken
with salted duck eggs.
7. Kutsinta A type of steamed rice cake (puto) Pangasinan Malaysia Kuih kosui, Also known as kuih lompang, is a
found throughout the Philippines. It traditional Malaysian kuih from Perana
is made from a mixture kan cuisine. The kuih is a steamed rice
of tapioca or rice flour, brown cake made with tapioca flour and rice
sugar and lye, enhanced with flour flavored with palm
yellow food coloring or annatto sugar and pandan, and eaten with
extract, and steamed in small grated coconut.
ramekins.

8. Maja Made primarily from coconut milk Luzon Spain Manjar Traditionally light brown in color
Blanca and has the consistency of Balnco (although often colored by added
thick gelatine and a delicate flavor, ingredients), made with a mould with a
and is creamy white in color. consistency like gelatin (in fact modern
varieties are often made with gelatin).
In the Middle Ages, the dish was
prepared with chicken or fish, rice,
sugar, and almond milk or milk and
other ingredients.

9. Ensaymada A traditional coiled bread made Pampanga Spain Ensaimada Made with strong flour, water, 
with flour, yeast, sugar, salt, eggs, sugar, eggs, mother dough and a kind
and the occasional milk and butter. of reduced pork lard named saïm.
The usually towering golden tops
are then slathered with delicate
butter, sprinkled with grainy sugar,
and finished with grated salty
cheese.
10. Sans Rival A Filipino dessert cake made of Dumaguete France Dacquoise A dessert cake made with layers of
layers of buttercream, meringue and almond and
chopped cashews. Its name means hazelnut meringue and whipped
"unrivaled” in French. The cake cream or buttercream on a buttery
may be decorated, left plain or biscuit base.
garnished with pistachios.

11. Flan Cake A Filipino chiffon or sponge Nueva Ecija Puerto Flancocho It consists of a layer of cake topped
cake (mamón) baked with a layer Rico with flan and covered in caramel. 
of leche flan (crème caramel) on
top and drizzled
with caramel syrup.

12. Buko Pie Made with young coconuts Laguna Indonesia Klappertaart  Is a Dutch for "coconut cake" or
(buko in Tagalog) and has neither "coconut tart" and it’s made
cream in the coconut custard filling from flour, sugar, milk, butter, and the
nor meringue swirls on top of the flesh and juice of coconuts.
baked coconut custard. Instead, the
pie uses sweetened condensed milk,
which makes it denser. The pie is
made with buko meat
13. Cassava Made from grated cassava mixed Lucban Quezon Vietnam Bánh khoai A cake made from
Cake with gata (coconut mì  grated cassava, sugar, coconut milk,
milk), condensed milk, and a small amount of salt.
and egg whites. Some recipes also
add butter (or margarine), vanilla, e
vaporated milk, and
additional sugar.[6] These are
poured into a flat-bottomed pan
lined with banana leaves or
greased. It is baked until it has an
even firm consistency and is a light
brown color

14. Kalamay It is a sticky sweet delicacy that is Bohol Indonesia Dodol It is a sweet toffee-like sugar palm-
popular in many regions of based confection. It is made
the Philippines. It is made from coconut milk, jaggery, and rice
of coconut milk, brown sugar, and flour, and is sticky, thick, and sweet
ground glutinous rice. It can also be
flavored with margarine, peanut
butter, or vanilla.

15. Biko A sweet rice cake from Bicol Indonesia Wajik  An Indonesian diamond-shaped kue or
the Philippines. It is made traditional snack made with
of coconut milk, brown steamed glutinous (sticky) rice and
sugar, ginger, and glutinous rice. further cooked in palm sugar, coconut
milk, and pandan leaves.
16. Puto Made from a unique heirloom Visayas Indonesia Kue Putu An Indonesian (kue) traditional
Bumbong variety of glutinous cylindrical-shaped and green-colored
rice called pirurutong which is deep steamed cake. The cake is made of rice
purple to almost black in color.  flour called suji and coloured green
with extract acquired from pandan leaf,
filled with palm sugar, and steamed
in bamboo tubes, hence its name, and
served with grated coconut.

17. Puto Puto is made from rice soaked Bulacan South India Puttu It is made of steamed cylinders of
overnight to allow it to ferment ground rice layered with coconut
slightly. Yeast may sometimes be shavings, sometimes with a sweet or
added to aid this process. It is then savory filling on the inside.
ground (traditionally with stone
mills) into a rice dough known
as galapong. The mixture is
then steamed
Bulacan

18. Ampaw It is dried in the sun for around four Visayas Malaysia Bepang A traditional Malay food made of
hours. They are then fried in hot oil Pulut glutinous rice and melaka sugar.
to make them puff up. The oil is
drained thoroughly after frying.
19. Panyalam A Mindanao Indonesia Pinyaram Made from mixture of white sugar or
traditional Filipino fried rice panca palm sugar, white rice flour or black
ke. It is made with ground rice, and coconut milk, the way to
glutinous cooked is quite similar like
rice, muscovado (or brown sugar), cooking pancake.
and coconut milk mixed into
a batter that is deep-fried.

20. Pilipit Deep-fried twisted doughnut. It is Cebu China Youtiao A long golden-brown deep-fried strip

traditionally made with flour, sugar, of dough, lightly salted and made so
salt, and yeast and deep-fried. It is they can be torn lengthwise in two.
then sprinkled with white sugar.
Variants of shakoy can also be
made with other kinds of flour,
most notably with rice flour, which
results in a chewier version that is
also usually coated with sesame
seeds.

21. Buchi A rice cake made from sweet rice Batangas China Jiandui The pastry is coated with sesame seeds
flour that is molded into shape with on the outside and is crisp and chewy.
a sweet bean paste filling and Inside the pastry is a large hollow,
sesame seed coating. caused by the expansion of the dough.
The hollow of the pastry is filled with
a filling usually consisting of lotus
paste, or alternatively sweet black bean
paste, or red bean paste.
22. Pulburon It is a very simple shortbread which Manila Spain Polvoron A type of heavy, soft, and very
is made out of flour, sugar and crumbly Spanish shortbread made
milk. of flour, sugar, milk,
and nuts (especially almonds). 

23. Pandesal A common bread roll in Luzon Portugal Maraquetta A bread roll made with wheat

the Philippines. It is made flour, salt, water and yeast. This type
of flour, yeast, sugar, oil, and salt. of roll has a crunchy texture

24. Otap It usually consists of a combination Cebu Spain Pâte A flaky light pastry made from
of flour, shortening, coconut, feuilletée a laminated dough composed of dough
and sugar. (détrempe) and butter or other solid fat
(beurrage). The butter is put inside the
dough (or vice versa), making
a paton which is repeatedly folded and
rolled out before baking.

25. Puto Tikoy It is also known as a rice cake. This Binondo, China Nian Gao Is a made from glutinous rice, mixed
sticky sweet snack was believed to Manila with lard, water and sugar. Its name
be an offering to the Kitchen God, comes from the Hokkien Chinese
with the aim that his mouth will be words: ‘ti’ and ‘ke,’ which together
stuck with the sticky cake, so that means “sweet cake”.
he can’t badmouth the human
family in front of the Jade Emperor.
26. Hopia This pastry dish was first eaten Cebu Indonesia Bakpia Bakpia or Hopia is a popular
around the time the Americans Indonesian and Philippine bean-filled
occupied the Philippines. Hopia is a moon cake-like pastry originally
relatively small pastry, available in introduced by Fujianese immigrants in
flaky or sweet cookie dough-like the urban centers of both nations
textures. around the turn of the twentieth
century.

27. Spanish Spanish Bread is a Filipino type of Pampanga Spain Mollete A traditional Spanish bread hailing
Bread bread filled with breading doused from Antequera. It’s made with a
with sugar and margarine. A combination of yeast, plain flour,
popular Filipino bread eaten usually whole-wheat flour, salt, sugar, milk,
during tea time. and olive oil. The dough is rolled into
oval-shaped disks, and it’s then baked
until golden brown.

28. Cinnamon Combine the brown sugar and Manila Sweden Cinnamon A classic at Swedish coffee parties.
Roll cinnamon; sprinkle over butter. Bun During the golden age of home baking,
Roll up jellyroll style. such parties turned into orgies of sweet
yeast breads, small cookies, cookies
with fillings, pastries and cakes. This
tradition lives on in Sweden.
29. Bonete Bonete Bread of Batangas or also Batangas Mexico Pan de Where the story is that the “bonnet”
known as “Pan de Bonete” or Bonete refers to the hat used by priests during
Pambonete is a spanish word that the Spanish colonial era. The Filipino
means Pan=Bread + Bonete=Hat or bread’s shape though does not look
in English “Bread Hats”. These like a priest’s headwear, and instead is
breads basically look like button more reminiscent of a chef’s toque.
mushrooms and are smaller than
Pandesal.

30. Pizza A dish of Italian origin consisting Manila Italy Pitta Pizza is actually a Greek word,
of a flat, round base of dough baked meaning “spread” (dough) and it is
with a topping of tomato sauce and borrowed into Italian from South
cheese, typically with added meat Italian Greek. The original word is
or vegetables. Pitta, derived from ancient Greek pitta
or pissa meaning a baked dough
“spread” dish. The related verb pitnyo
means to spread.

31. Biscuit It is made from basic cookie Iloilo Spain Barquillo The Spanish name barquillo means
Roll ingredients of flour, sugar, egg "little boat". It is derived from the
whites and butter rolled out thinly ancient tradition of heating the biscuits
and then shaped into a hollow in convex or boat-shaped molds. In
cylinder or a cone Spain, it was traditionally sold by
roaming roadside vendors known as
“barquilleros” (or “barquilleras”)
during festive events. In Madrid,
barquilleros are particularly associated
with the fiesta of San Isidro Labrador,
where the vendors typically dress in
castizo (chulapo) attire.
32. Waffles Is a dish made from leavened batter Iloilo Belgium Brussels Is prepared with yeast-leavened batter
or dough that is cooked between and generally takes on a rectangular
two plates that are patterned to give shape. It is light, thick and crisp and
a characteristic size, shape, and boasts large pockets compared to other
surface impression. waffles. And there are plenty of other
types of waffles.

33. Baguette A long, narrow loaf of French bread Manila France French Stick The long thin crusty loaf, is perhaps
and a gem, especially a diamond, one of the better known icons of
cut in a long rectangular shape. French life. In France, it is known as a
“baguette” – which literally means “a
stick” – and it is indeed the most
popular type of bread in France,
notably in towns and cities.

34. Meringue A dessert topping consisting of a Manila Switzerlan Meringa Mixture of stiffly beaten egg whites
baked mixture of stiffly beaten egg d and sugar that is used in confections
whites and sugar, and a shell made and desserts. The invention of
of meringue and filled with fruit or meringue in 1720 is attributed to a
ice cream. Swiss pastry cook named Gasparini.

35. Kababayan A type of sweet bread popular in Cebu Muffin United Cupcake-like quickbread (often
the Philippines, muffin like in Kingdom sweetened) that is chemically leavened
preparation and texture this perhaps and then baked in a mold. While
is its most simplest version as its quickbread muffins are often
only made with just eggs, sugar, sweetened, there are savory varieties
milk and flour made with ingredients such as corn and
cheese.
36. Empanada Usually contain ground beef, pork Ilocos Spain Empanadilla A type of baked or fried turnover
or chicken, potatoes, chopped s consisting of pastry and filling. They
onions, and raisins are made by folding dough over a
filling, which may consist of meat,
cheese, tomato, corn, or other
ingredients, and then cooking the
resulting turnover, either by baking or
frying.
37. Piaya A flat cake filled with brown sugar Negros China Nonya A teatime snack filled with palm sugar
and sprinkled with sesame seeds, Occidental Pancake and served with chocolate sauce
are also variations.

38. Nilupak Green bananas mashed with sugar Batangas Indonesia Pisang Bananas mashed with sugar and flour.
and coconut, and pinasugbu, green Goreng
banana slices dipped in molasses
syrup, are variations on a theme.
39. Pichi Pichi A gelatinous dessert made from Quezon Indonesia Klepon A snack of sweet rice cake balls filled
grated cassava and sugar. Province with molten palm sugar and coated in
grated coconut.

40. Pita Bread A type of versatile flat bread that is Manila Middle Pitta Also called Arabic bread, balady,
soft and slightly chewy and often East shamy, Syrian bread, and pocket bread,
features a pocket inside, which is a are circular, leavened double-layered
result of baking the bread in a hot flat breads that originated in the
oven. Pita bread is often mistakenly Middle East. It is prepared with flour,
considered to be unleavened, but it water, baker’s yeast, and salt.
is most often leavened with yeast.

41. Monay Is made with all-purpose flour or Laguna England Stone Bread Made of bread flour, melted butter,
bread flour dough, mixed with Roll sugar,egg, yeast.
milk (usually powdered milk),
yeast, egg yolks, and a small
amount of salt, sugar, and butter.
42. Crema de Traditional Filipino fruitcake Iloilo Great Trifle A dessert found in British and other
fruta made with layers of sponge cake, Britain cuisines. Made with fruit, a thin layer
sweet custard or whipped cream, of sponge fingers commonly soaked
gelatin or gulaman, and various in sherry or another fortified wine,
preserved or fresh fruits, including and custard, the contents of a trifle are
mangoes, pineapples, cherries, highly variable; many varieties exist,
and strawberries. some forgoing fruit entirely and
instead using other ingredients, such
as chocolate, coffee or vanilla. The
fruit and sponge layers may be
suspended in fruit-flavoured jelly, and
these ingredients are usually arranged
to produce three or four layers.
43. Pan De A rich sweet roll that uses Siargao Spanish Coconut Sweet Rolls, but a little bit denser.
Coco sweetened shredded coconut meat Bread Coco bread is buttery and slightly
as filling. It is a popular snack sweetened with a note of coconut
bread in the Philippines. It is a milk.
soft bread roll stuffed with
sweetened grated coconut meat.

44. Churros Churros can either be thin (and Manila Spain Churro Is a type of fried
sometimes knotted) or long and dough from Spanish and Portuguese cu
thick, where they are known isine. They are also found in Latin
as porras or jeringos in some American cuisine and the cuisine of
regions. They are normally eaten the Philippines and in other areas that
for breakfast dipped have received immigration from
in champurrado, hot Spanish and Portuguese-speaking
chocolate, dulce de leche or café countries, especially in
con leche. Cinnamon sugar is often the Southwestern United
sprinkled on top. States and France.
45. Buchi Sweetened mung beans are Rizal China Jin Deui A hollow fried pastry made of
deliciously wrapped in glutinous glutinous rice flour that is coated
rice flour and deep fried to make with sesame seeds and filled with a
this Filipino snack. sweet filling.

46. Puto A Filipino purple rice Cavite Indonesia Kue putu They use regular (non-sticky) rice
Bumbong cake steamed in bamboo tubes. It is flour or ground white rice, but they are
traditionally sold during all cooked in bamboo tubes
the Christmas season. It is a type
of puto (steamed rice cake).

47. Carioca This native delicacy is also a Iloilo Vietnam Bánh Glutinous rice ball coated with white
Balls popular Filipino street food. rán, bánh sesame seeds and filled with
Carioca is made from sweetened cam sweetened mung bean paste.
coconut (shredded) and sweet rice
flour. Carioca balls are easily
recognizable
48. Bicho Bicho-bicho or bitsu-bitsu are Iloilo Spain Rosquillas Rosquillas are fluffy, sugar-coated
Bicho a type of Filipino delicacy fried Spanish donuts. They have a
made with a yeasted wheat dough classic doughnut shape with a hole in
or glutinous rice flour dough the center, but they're smaller.
shaped into twisted ropes, deep-
fried in hot oil until golden, and
then coated in sugar or caramel
syrup and sesame seeds.

49. Tamales A traditional Mesoamerican dish, Cavite America Humita It consists of fresh choclo (peruvian
made of masa or dough, which is corn) pounded to a paste, wrapped in a
steamed in a corn leaf or banana fresh corn husk, and slowly steamed or
leaf. The wrapping can either be boiled in a pot of water
discarded prior to eating or used
as a plate.

50. Bukayo A hard sugar candy embedded with Lingayen India Chikki A traditional Indian sweet generally
Mani peanuts and sweetened coconut made from nuts and sugar.