The Philippines Today

Puto Bao Palengke bites are artisanal masterpieces. Beyond its seductive colors and shapes are a back-breaking process, a test of patience, and a profound honor for heritage. Puto bao is a steamed rice cake using bao ng niyog (coconut husks) as molders and traditionally using pirurutong, glutinous rice in shades of brownish-purple. Every bite comes … Read more

Tikoy sa Anahaw Culinary travelers must explore this pride of Gumaca, Quezon. It may look wrapped in corn husks, but this delicacy is enfolded in dried anahaw. Once you slice the tubular shape, it looks like small rounds of tikoy, ready to pop into your mouth. A beautiful bite of something gooey and sweet that … Read more

Corioso In the 17th century, Catbalogan was the center of power during the Spanish colonial era. What could they have been eating back then? Vignettes of the past unfurl a diversity of artisanal cookies such as corioso—pure art at first sight with swirling patterns made out of the sculpted wooden mold. They are handcrafted individually … Read more

Salukara Did you know that Samar had its pancake since the 17th century? This was documented in 1668 by Fr. Francisco Alcina, S.J. as small cakes kneaded in a frying pan called “karaha.” Over the fire, tuba is poured in place of water, and coconut cream is added. As described, “Without any sugar and honey … Read more