Bibingka or native rice cake is another Filipino favorite especially during Christmas season (though these are available in almost any part of the archipelago, anytime of the year). Cooking bibingka is unique from other native rice delicacies. It is cook with burning coals below and on top of it.

Grinded glutinous rice are formed into balls then flattened and cooked in boiling water. When these flattened balls float, it's an indication that these are already cooked. Grated coconut with sugar and toasted sesame seeds is perfect for dipping.

Carioca (also Karyoka, Karioka) - deep-fried glutinous rice flour cakes served on skewers

Today, ukoy is more sophistaced and served in the restaurants. The new recipe borrows from the japanese tempura and the batter is now lighter and the ukoy cooked crispier.

The sawsawan (Dipping sauce) is a mixture of vinegar,salt and chopped or crushed garlic and black pepper

Sweet potatoes are naturally high in reducing sugar, vitamins and fiber. These qualities make them an excellent candidate for use in sweet tasting snack.