Proudly Pinoy! These are some of the Filipino delicacies that are usually offered ...
... for snacks or merienda after the afternoon siesta. More often than not, they are always present in cafeterias especially in the morning paired with native brewed coffee or sikwati (chocolate) from ground cacao called "tablea".
The elongated one I'm brownish color is called 'pinisi' because it is mixed with flour and egg, salt, oil and yeast. After rolling, they are cut into two and coiled like a rope. We call it 'pisi" hence the term 'pinisi.
The adjacent one is called budbud. It is wrapped with banana leaf. These are all made from glutinous rice. The other is wrapped and steamed while the other is steamed also but not wrapped though the preparation is quite similar. The one without wrappers is called puto and beside is also called puto dahon for distinction..
This is my entry for "Filipino Food" contest , initiated by @fycee himself.
Thank you for reading.
Till then,
@Sarimanok
These are what we called "kakanin" because the root-word "kanin" is the "rice" itself. Masarap pag may niyog or Yung kulay brown na sauce na matamis na parang coco-jam. Thanks mhie Glo @sarimanok for joining.
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Thanks!