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Breads and pastries
Philippines Cuisine
page 4... Breads and pastries
Philippines Cuisine
For a softer treat there is mamon a chiffon-type cake sprinkled with sugar, its name derived from a slang Spanish term for breast. There's also crema de fruta, which is an elaborate sponge cake topped in succeeding layers of cream, custard, candied fruit, and gelatine. Similar to a sponge cake is mamoncillo which generally refers to slices taken from a large mamon cake, but it is unrelated to the fruit of the same name.
Sandwich pastries like inipit are made with two thin layers of chiffon sandwiching a filling of custard that is topped with butter and sugar. Another mamon variant is mamon tostada, basically mamoncillo toasted to a crunchy texture.
Stuffed pastries of both Western and Eastern influence are common. One can find empanadas, turnover-type pastry filled with a savory-sweet meat filling. Typically made with ground meat and raisins, it can be deep fried or baked. Siopao is the local version of Chinese baozi. Buchi is another snack probably of Chinese origin. Bite-sized, buchi is made of deep-fried dough balls (often from rice flour) filled with a sweet mung bean paste, and coated on the outside with sesame seeds, some variants have ube as the filling.
There are also many varieties of the mooncake-like hopia, which come in different shapes (from a flat, circular stuffed form, to cubes), and have different textures (predominantly using flaky pastry, but sometimes like the ones in mooncakes) and fillings.
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