Indulge in Filipino Snack Culture: A Comprehensive Compilation of 22 Filipino Meryenda Recipes for Every Taste

Step into the vibrant world of Filipino snack culture, where delightful treats known as “meryenda” take centre stage. From steamed rice cakes to crispy snacks, creamy desserts to refreshing drinks, Filipino meryenda recipes offer a wide array of flavours and textures that cater to every palate. In this comprehensive compilation, we bring you 24 beloved meryenda dishes that will transport you to the heart of Filipino culinary traditions. Prepare to embark on a delectable journey filled with Kakanin, Ginataan, Tinapay, delightful pies, and so much more. Let’s dive in and explore the rich tapestry of Filipino meryenda delights!

Kakanin: Traditional Filipino rice-based sometimes cassava desserts with various flavours and textures, often made with sticky rice or cassava mixed with coconut milk and sugar.
Varieties: Puto Calasiao, Puto Flan, Puto Ube, Puto Pao, Kutsinta, Black Kutsinta, Biko, Ube Biko, Kalamay, Cassava Cake

Turon / Lumpia: A popular snack wrapped in spring roll pastry filled with different things, fried until golden and crispy, and coated sometimes with caramelized sugar.
Varieties: Cheese Sticks, Halo Halong Turon, Chocnut Turon, Valencia Triangulo, Lumpiang Shanghai, Lumpiang Gulay

Cues: Skewered and deep-fried coated in caramelized brown sugar, offering a delightful combination of sweetness and crunchiness.
Varieties: Banana Cue, Kamote Cue, Karioka

Ginataan: A creamy and sweet soupy Filipino meryenda cooked with coconut milk and a variety of ingredients like root crops, fruits, and tapioca pearls.
Varieties: Pinakro, Ginataang Kamoteng Kahoy ay Saging, Tambo Tambo, Ginataang Kamoteng Kahoy, Ginataang Halo Halo

Buchi: Glutinous rice balls filled with a variety of delicious things, deep-fried until crispy on the outside, and often coated with sesame seeds for added texture.
Varieties: Bocheng Monggo, Buchi

Tikoy: A Chinese-inspired sticky rice cake made from glutinous rice flour, often enjoyed during the Lunar New Year enjoyed on its own, pan fried or even mixed with different ingredients
Varieties: Tikoy, Peanut Tikoy Rolls, Ube Tikoy, Tikoy Turon

Tinapay: The generic word for Filipino breads, some are plain, some are flavoured but most are filled with something, so you don’t need to add it with something else. There are tons of varieties for this and each one is unique, there is something for everyone.
Varieties: Spanish Bread, Pan de Coco, Pan de Regla, Pandesal, Ube Pansdesal, Ensaymada


Tinapay with Palaman: Looking to add some excitement to your plain tinapay? Instead of settling for plain pandesal or sliced bread, why not explore the world of Filipino-style fillings? Better yet, take it up a notch by experimenting with unique and intriguing ingredients to create a truly delightful culinary experience.
Varieties: Ham and Cheese Bread Rolls, Liver Spread, Cheese Pimiento

Cakes: Indulge in a delightful selection of Filipino cakes that stand apart from their Western counterparts. These cakes offer a unique twist, being light, fluffy, and delicately sweet, making them an ideal choice for a satisfying yet light snack.
Varieties: Sylvanas, Taisan, Pianono, Sansrival, Yema Cake, Inipit, Ube Cake, Brazo de Mercedes

Filled Pastries: Experience the delectable world of Filipino pastries, whether baked or deep-fried. These delightful treats are crafted using a variety of flours, including regular flour, rice flour, and even glutinous rice flour. What sets them apart is the wide array of savory fillings that make every bite a burst of irresistible goodness.
Varieties: Panara, Empanada, Hopia, Hopia Dice, Napoleones, Piyaya

Cookies: Sweet, crunchy, and bite-sized delights that bring joy with every bite. These delectable treats come in a wide array of flavours, shapes, and textures, making them a favorite among people of all ages.
Varieties: Lengua de Gato, Pasencia Cookies, Biscocho, Meringue

Pie: Like their Western counterparts, Filipino pies boast flaky pastries that will tantalize your taste buds. However, what sets them apart is their exciting range of fillings, which go beyond the ordinary and offer more adventurous and delightful options.
Varieties: Egg Pie, Buko Pie, Peach Mango Pie, Tuna Pie

Rice-based Meryenda: Although porridge may sound unappealing to many, I can assure you that Filipino varieties, whether savory or sweet, defy those expectations.
Varieties: Champorado, Ube Champorado, Lelot Balatong, Ginataang Mais, Goto, Arrozcaldo

Drinks: Indulge in the vibrant flavours of Filipino drinks, specially crafted to beat the tropical heat. Filipino drinks are sure to transport you to a tropical paradise with each sip.
Varieties: Iskrambol, Halo Halo, Mais con Yelo, Saba Con Yelo, Melon Juice, Buko Juice, Salad Drink, Sago,

Nilupak: A classic snack created by pounding or mashing root crops into a velvety texture, combined with sugar, and garnished with delectable toppings.
Varieties: Nilupak, Camote Delight

Ihaw-Ihaw: Refers to a variety of grilled or barbecued dishes such as skewered meats, chicken intestines, or pork belly, offering savory and smoky flavours.
Varieties: Isaw, Pinoy Barbecue, Chicken Barbecue

Fritters: Sweet or savoury these meryenda are typically made by battering and frying various ingredients to create delicious and crispy treats.
Varieties: Kalingking, Maruya, Ukoy

Pilipit 1

Pilipit: A twisted-shaped deep-fried pastry made from a mixture of flour, sugar, and coconut milk, resulting in a crunchy and sweet snack.

Binagoongang Ampalaya sa Gata 5

Macaroons: Coconut macaroons, a popular Filipino treat, are sweet and chewy cookies made from shredded coconut, condensed milk, and egg whites, often with a caramelized top.

Corn: Basically anything that is corn, grilled corn, boiled corn, flavoured corn kernels, boiled white corn kernels topped with grated coconut, salt, and sometimes drizzled with margarine or butter, providing a unique savory-sweet flavour combination.
Varieties: Binatog, Inihaw na mais, Nilagang Mais

Chicharon 2

Chicharon: Crispy deep-fried pork rinds, chicken skin, pork intestines, other offal, seasoned with salt or other spices, offering a crunchy and flavourful snack.

Balut / Penoy: A unique and iconic Filipino delicacy, balut is a fertilized duck egg with a partially developed embryo inside, often enjoyed boiled and seasoned with salt and vinegar. Penoy on the other hand is another popular Filipino delicacy made from unfertilized duck eggs. It is similar to balut, but penoy is made from eggs that have not been fertilized, resulting in a different texture and flavor. It is an acquired taste appreciated by many.


4 Responses

  1. suituapui says:

    Coconut macaroons sure don’t look like macaroons. Somebody gave me a packet of chicharon but no, it did not sweep me off my feet…and I don’t think I am brave enough to give balut a try, thank you very much. LOL!!!

  2. The ube rice cake looks stunning! Gotta show it to my mom 🙂 Crispy pork rinds and chicken skins are my favourites.

  3. I really love chicharons, but try not to have them too often. But the macaroons look delicious, as do many of the others.

  4. Hannah says:

    What a feast for the eyes! I wish I could get a taste of everything, I just don’t know where to start!

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