Native snacks from different province’s here in Cebu.
Queen City of the south not just a amazing place and have beautiful place’s. Cebu also have native snacks from different provinces in Cebu.
Most popular sweet snacks in Cebu
- Chicharon
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
Chicharon comes with different flavors. It could be a chicken, beef, fish, or pork skin. There are lot of chicharon manufacturers in Cebu, but base on Cebuanos chicharon from Carcar is the best chicharon in the island because of its unique and scrumptous meaty taste. It is mostly sold in terminal store or along your journey towards South and North Cebu.
2. MASI / PEANUT RICE BALL
Masi are glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines. It is made from sweetened galapong shaped into little balls with a filling of chopped roasted peanuts and muscovado or brown sugar. It is then boiled in water until it floats. It can also be steamed.
Of all delicacies masi is my favorite among all. Just like the other town in Cebu, Lilo-an is also proud with their bite-size sweet and chewy peanut ball called Masi. It is made of glutinous rice with a sweet peanut paste filling. It is very delicious and affordable. Best for merienda, snack, or even pasalubong.
3. Bibingka
Bibingka is a type of baked rice cake from the Philippines. It is usually eaten for breakfast, especially during the Christmas season. It is traditionally cooked in clay pots lined with leaves. It is a subtype of kakanin in Philippine cuisine.
Bibingka “bingka” is a traditional delicacy together with puto, bud-bud kabog, bud-bud balanghoy, kutchinta and masi. They are usually eaten early morning or served as breakfast by Cebuanos. Bibingka is made of milled glutinous rice, coconut milk, margarine, and sugar then steamed on a hot pot using pre-cut banana leaf which add fragrance and taste to the bibingka. Bibingka can also be made with balanghoy or cassava which is sweeter than ordinary bibingka. These are usually sold outside the church or on the terminal area together with some other delicacies.
4. Bukayo
Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips of young, gelatinous coconut in water and sinuklob, which is sugarcane muscovado sugar melted into a chewy caramel-like consistency.
The difference is bocarillo’s strip is thicker than the bukayo and it has different colors formed like a flower, while bukayo’s strip is thinner and mold in circle. Both are sweet and you’ll love its chewy texture.
Along with chicharon, Carcar is famous for its bocarillo too.
5. PUT-PUT / KUTCHINTA
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.
There are several delicacies in Cebu and put-put is one of my favorite. I love its mild-sweet glutinous texture which is made of flour, tapioca flour, atsuete powder lye water, dark brown sugar and a grated coconut for the toppings. It looks simple yet very palatable and I’m sure you’ll never get enough of it too.
-Alvinjay Dayondon member of Group4gwapo
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