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Filipino Candy



Yema (condensed milk and egg yolks), Pastilyas (soft milk candy), Turrones de Mani



sampalok (tamarind), ube (purple yam), milon (cantaloupe), langka (jackfruit), kamyas (tree cucumber), pinasugbo (bananas), mangga (mango), luya (ginger), kundol (wintermelon), pakumbo (coconut), bukayo (coconut), panocha (sugar and peanuts)



Jack n Jill X.O. classic coffee candy, Viva, Bobot, Hany, Choc-Nut, Stay Fresh menthol candies, Butterkist, Halls, VoZZ cool menthol candy, Butterkist butter-flavored ball candy, iMlk rich milk candies, iMILK choco-filled milk candies, Monami Strawberry & Creamy creamy strawberry-flavored smoothies candy, Monami butter cream caramel rich milky butter cream caramel, Monami premium cafe latte candy with coconut milk, Monami premium coffee candy… Chewy candies like Frutos soft chewy candy (Original, Doublicious, Tropical), Fruichi Duo Berri, iCool chewy menthol, Kool’em Soft Chewy Mint, Champi (Premium) choco-filled chewy chocolate candy, Champi Eclair chewy caramel with centerfilled chocolate, Champi Kape cream-filled chewy coffee candy, Champi Yema (choco-filled chewy yema), Champi Tsoko Pnuts (chewy choco & nut with nutty chocolate filling), Choco Joy soft chewy chocolate candy, Schoko Caramel chocolate-coated caramel… Columbia International Food Products.




  • Bobot: Filipino Candy
    Posted in: Filipino Candy

    Bobot Candy-Coated Peanuts… “vintage” Filipino candies from the 1990s. Made by Highland Confectionery Mfg. Inc. in Mandaue City, Philippines. Sold in packs containing 24 small packages, each containing four nuts.

  • Pakaskas
    Posted in: Filipino Candy, Filipino Snacks

    Photo by Eva Argenos of Pakaskas from Isla Verde, Batangas.

    Pakaskas is a sweet treat consisting of palm sugar that’s liquified, then put into a mold of palm leaves until the liquid solidifies.

  • House of Polvoron: Choco Covered
    House of Polvoron
    Posted in: Filipino Candy

    House of Polvoron (HOP) is one of the most prominent brands of pulburon in the Philippines. The company describes pulburon on the product packaging as “powdered-milk candies” and has the tagline: “What POLVORON should BE.”

  • Ricoa Chocolates: Flat Tops
    Flat Tops
    Posted in: Filipino Candy

    Ricoa Bite-Size Chocolates: Flat Tops. Photo by Mildred Cruz.

    Ingredients: Milk Solids, Refined Sugar, Vegetable Fat, Cocoa Powder, Emulsifiers, Salt, Vanillin, Cinnamon…

  • RICOA Big Top - Chocolate Candies
    Big Top
    Posted in: Filipino Candy

    Big Top is one of the lesser known RICOA chocolate candies, taking the spot behind the way more popular Curly Tops and Flat Tops. These are sort of like the poor man’s M&Ms.

  • RICOA Rico Nuts
    Rico Nuts
    Posted in: Filipino Candy

    Rico Nuts from the RICOA brand, whose product line more notably includes Curly Tops and Flat Tops.

    These are pieces of milk chocolate with cashew nuts!

  • Macapuno candies
    Macapuno Candy
    Posted in: Filipino Candy

    Macapuno is a very special kind of soft coconut meat. Considered a delicacy in the Philippines, it is preserved in heavy sugar syrup, usually as long shreds. You can buy bottled macapuno, which can be used as an ingredient in haluhalo. It is also a popular flavor of ice cream.

  • Turrones de Kasoy
    Turrones de Casoy
    Posted in: Filipino Candy

    Turrones de Kasoy by Angie Pastor. This Filipino candy is associated with the province of Pampanga. The inspiration is the Spanish turrón, a nougat confection made of honey, sugar and egg white, with nuts. In the Philippines, it’s cashew in these turrones!

  • Potchi candies inside bag
    Posted in: Filipino Candy

    Potchi is the name of a popular line of gummi candies from the Columbia Candy Company of the Philippines.

    The most widely enjoyed variant is Strawberry Cream.

  • Yema (Filipino Candy)
    Posted in: Filipino Candy

    Yema is the Spanish word for “egg yolk.” This soft Philippine candy is shaped into a pyramid or a ball, and then wrapped in cellophane. It originated from Spain, where nuns in monasteries used egg yolks donated to them by winemakers (who used only the white part of eggs in their winemaking process) to make sweets and pastries.