<Li> Otap (sometimes spelled utap) is an oval - shaped puff pastry in the Philippines, especially common in Cebu where it originated . It usually consists of a combination of flour, shortening, coconut, and sugar . In order to achieve the texture of the pastry, it must undergo an eleven - stage baking process . </Li> <Ul> <Li> Bibingka is a type of rice cake from the Philippines usually eaten during the Christmas season . It is traditionally cooked in clay pots lined with banana leaves . Bibingka is also used as a general term for desserts made with flour and baked in the same manner . The term can be loosely translated to "(rice) cake". </Li> </Ul> <Li> Bibingka is a type of rice cake from the Philippines usually eaten during the Christmas season . It is traditionally cooked in clay pots lined with banana leaves . Bibingka is also used as a general term for desserts made with flour and baked in the same manner . The term can be loosely translated to "(rice) cake". </Li> <Ul> <Li> kutsinta is a type of steamed rice cake (puto) found throughout the Philippines . It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins . The cooked cakes are topped with fresh grated meat from mature coconut . It is consumed year - round as a merienda or snack, and is frequently sold along with puto . Unlike its counterpart, which has a doughy texture, kutsina has a jelly - like, chewy consistency . It can be also enhanced by adding latik for a sweeter taste . </Li> </Ul>

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