Philippine Delicacies from North to South

Philippine Delicacies from North to South

Philippines is a very diverse nation. Diversity can be found in its culture, heritage, tradition and of course, food. Filipinos love to cook and to eat. Their love for food is the reason why there are a lot of delicacies to enjoy from the north to the southernmost part of the country.

Delicacies from Luzon

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Tupig

Intemtem or more commonly known by tourists as Tupig is a popular native delicacy from Pangasinan.  It is made from ground glutinous rice and young coconut strips wrapped in banana leaves then cooked over charcoal. Before, this delicacy is only available during Christmas, New Year and All Saint’s Day, but nowadays, it is being sold almost anywhere, especially in the fresh market, specialty shops and bus stations around Pangasinan, Tarlac and nearby provinces. Some local folks made variations to the usual tupig, some now have flavors like jackfruit, pandan, strawberry and purple yam.

Bibingkoy

Bibingkoy, a rice cake,  is a famous delicacy from Cavite. It is made up of glutinous rice stuffed with boiled mongo, then baked in an oven. It is made even special by a sauce made of gata (coconut milk) with scented langka (jackfruit) and sago (tapioca), which is poured over the bibingkoy.

Kalamay

Kalamay is a sticky Filipino rice cake, usually served during special occasions like holidays and town fiestas and is famous among the Tagalogs. This is made from glutinous rice flour, muscovado sugar, and coconut cream.  Kalamay is best enjoyed when sprinkled with Latik, a coconut residue.

Sinapot

Sinapot is a fried banana somewhat similar to turon.  This delicacy from Bicol is made from horizontally sliced Saba or Cardaba banana, mixed in a batter consisting of flour and eggs then deep fried.

Delicacies from Visayas

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Simple Wikipedia

Binagol

Binagol is a sweet delicacy from Eastern Visayas, specifically Leyte. The name came from the word “bagol” the Visayan term for coconut shell. Binagol is a taro root mixture with glutinous rice and nuts. The taro mixture is contained in a polished coconut shell then a well is made at the center. A raw egg yolk is then dropped in the well then covered again with the mixture and steamed.

Inday  Inday

This repetitive-feminine named native delicacy from Iloilo which is made from rice, is actually a combination of two native delicacies – muasi (palitaw) and bukayo. It is similar to palitaw but is more firm and gummy which makes it more like a white kutsinta.

Salvaro

The Salvaro of Cebu are very thin and crispy biscuits. These oval coconut crackers are made from enriched wheat flour, sugar, sodium bicarbonate, shredded coconut, and shortening.

Caycay

Caycay is a famous comfort food in Cebu. This crunchy layered biscuits rolled in toasted peanuts

is made from flour, calamansi, sugar and peanuts. Local bakers in Cebu made some twists to the recipe, some biscuits are now topped of filled with peanuts.

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Delicacies from Mindanao

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Daral

Daral is a Tausug delicacy similar to lumpia or crepe. This delicacy which originally came from Jolo Sulu, is actually bukayo  (sweetened grated coconut) wrapped in a thin dough.

Pasung

Pasung is a cone-shaped steamed rice cake covered with a banana leaf. This sweet delicacy which is most common in Zamboanga, is usually prepared on Ramadhan Ifthar and is best eaten with hot coffee, tea or chocolate drinks.

Pali Kambing / Tibobol

Pali Kambing or Tibobol is an original Tawi-tawi delicacy. This sweet cylinder-shaped delicacy which is also common in Zamboanga is similar to Chinese buchi. It is made from banana rolled in flour then fried.

Panyalam

Panyalam is an exotic delicacy with crispy crust and edges from the Mansaka tribe of Compostela Valley. This famous Muslim dessert in Mindanao mainly in Zamboanga Region, is cooked deep fried using ingredients such as powdered rice, sugar, and coconut milk.

13 Comments


  1. There are lots I haven’t tasted yet! And…i thought bibingkoy is small bibingka 😂 Tikoy from Quezon province is also a must-try. It’s a kakanin too, made of glutinous rice. It’s sweet but it’s not like Chinese tikoy.

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  2. How interesting to read about the different delicacies in the Philippines. I am not very familiar with the food, but I would like to learn more. I would especially like to try the different rice cakes. The sweet Caycay also sounds good to me!

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  3. Cool! This is very educational! haha. I like visiting lots of provinces in the Philippines but I am not familiar with almost all the delicacies you mentioned in the list. All I’m familiar with the is the tupig! haha. And I just went to Iloilo but we weren’t able to try Inday inday. Maybe when I come back this March, I will definitely hunt for that one. Any idea on where can I find one in iloilo? 🙂

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  4. Ooh Sinapot! I Haha. find this post spot on because I think it’s high time to feature and promote our cuisine. Sweets and delicacies alone, we have lots of yummy treats to choose from!

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  5. It’s great to know about local delicacies of the Philippines and what I need to definitely try when I will travel there. I would love to see some photos as well, to see how they look like. You know, the eyes are an important deciding factor of the food you are eating. I love coconut so I think the tupig.

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  6. Very interesting read, all these delicacies are al new to me. If they all taste as good as the places they’re from, they must taste gorgeous. What a stunning country!

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  7. This is my first time to stumble into a post full of philippine delicacies. The Visayas and Mindanao ones are the ones I’m familiar with. The Cebu ones are those that I have tried several times since I’m living in Cebu. Haha! Would be eager to try the ones from Luzon soon!

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  8. The only delicacy that I’ve already tried in this list is Kalamay and Tupig. I love tupig but the only downside is it spoils quite fast! How you tried Peaut Kisses from Bohol? That’s my favorite too. 🙂

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  9. Wow, this is interesting. I love t visit countries that are diverse in culture There is s much to see and learn and taste. I have a slight addiction to biscuits and off course the Salvaro will be my preferred option. Lovely flavour combinations 🙂

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  10. There are so many delicious food i haven’t tasted in past two years. So sad… i will try all if i have a chance!!!!

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  11. Please include Otap for Visayas too! Oh, this made me crave for our very own delicacies. I am not familiar with the others but sure that I would love them if ever I’ll get to try all those!

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