A
It is made of sticky rice balls smothered with freshly extracted molasses 'tagapulot'. Sometimes, a young coconut or grind sesame seeds is used as a filling.
KASKARON/CASCARON
It is the Ilocanos' local wine that has been consumed since before the Spanish conquest. It is commercially produced by crushing sugarcane and extracting the juice to boil in vats and then stored in earthen jars (tapayan). Once the juice has cooled, flavorings made of ground glutinous rice and duhat (java plum) bark or other fruits or barks such as Kariskis is added. The jars are then sealed with banana leaves and allowed to ferment for several years. The resulting drink is pale red in color.
BASI
It is a triangular shaped rice cake. It is cooked with coconut milk and wrapped in banana leaves then steamed. It is best matched with hot brewed coffee.
PATUPAT
It is uniquely Ilokano, an ultra sweet candy-like invention made from cooked, molten and sticky sugarcane molasses stretched white and "curled."
BALIKUTSA
It is a rice cake sweetened with molasse. It is cooked with coconut milk and wrapped in banana leaves in elongated shape.
SINUMAN
It is unrefined cane sugar that contains natural molasses. It has a rich brown color, moist texture, and toffee-like taste.
MUSCOVADO
It is a type of noodle soup dish prepared on a rich pork and chicken stock colured with annatto (atswete) seeds and topped with options such as crispy pork skin 'Chicharon',pork head 'Rurog" and egg.
MIKI
A local chocolate roasted, ground cacao beans molded into round tablets. There are often no other ingredients or additives added, but some are sweetened with muscovado sugar. It retains a deep, earthy chocolate flavor.
TABLEA
It is a chicken dish prepared by repeatedly beating a live chicken with a stick until it is bruised and tender. This process is known as “pikpik”. It is then cooked in a flavorful broth with vegetables and spices, resulting in a rich and aromatic cultural dish.
PINIKPIKAN