Delicacies in Cavite :)

Lihim ni Lola. This reminds me of puto bumbong. As the name suggests, it has a delicious secret. You may see the "secret" here but to taste it, you'll have to go all the way to Republic of Cavite .

Onde. This puto rolled in a bed of dessicated cocounut was chewy and I was surprised to know that it has a sweet sauce inside that tasted like panucha. A very sweet surprise, indeed.

Fancy Puto. This is not your typical puto. It has slices of salted egg and cheese on top and small pieces of savory meat inside that tasted like the asado found in a siopao.

Maja de ube. Creamy coconut pudding that has a purple color and the consistency of thick gelatin.

Cassava Cake. A classic Filipino dessert made of freshly grated cassava, eggs, coconut milk and sugar.

Maja Mais. Another version of one of the famous Philippine desserts – Maja Blanca. It is made out of coconut milk, corn and cornstarch.

Espasol. Is a Filipino rice-flour treat made out of glutinuous rice, toasted flour, coconut milk in the shape of a slender tube. Although this is not a Caviteñean delicacy but this is one of the many local delicacies our country have that for me is worth sharing.

Bibingkoy. Is one of the most famous Caviteñean kakanin aside from the Samala rice cakes. It's like a combination of tikoy, buchi and ginataan.

Nilupak. Is made of kamoteng kahoy (cassava), sometimes saba banana, mashed until it's smooth, with sugar and milk to taste. Then it is brushed with butter or margarine.

Palutang. Popularly known as palitaw in the Philippines is one of the staple native merienda. Made from malagkít (sticky rice) washed, soaked, and then ground. The batter is scooped and dropped into boiling water where they float to the surface as flat discs which are then dipped in grated coconut and presented with a separate dip of sugar and toasted sesame seeds.