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.
Annie’s Hany Milk Chocolate. Photo by Angie Pastor. Ingredients: Philippine peanuts, chocolate, sugar, powdered milk. Comes in thumb-sized bars that smoothly crumble. The other Filipino candy of similar ingredients is CHOCNUT.
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!
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.