Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Ensaymada is an original sweet bread and well known in Philippines wherein one large snail-like coil is dusted in sugar, and today individual sized cakes are more popular throughout the country. they are soft, buttery, milky and rich, and with the added slather of butter, sugar, and cheese, a sinful pillow of extravagance for your breakfast or tea.

Spanish bread, the popular Filipino sweet bread stick typically enjoyed for breakfast or mid-daymerienda, is very similar to the snail-shaped, brioche-like ensaimada but coiled in a different way. The dough is rolled into a sheet, brushed with melted butter and sprinkled with breadcrumbs and sugar, then rolled into a stout stick like a Mexican bigote (bread shaped like moustaches). Why the roll is called Spanish bread is unclear. There is nothing obviously Spanish about it. Its similarity to the Mexican pan dulce and the Spanish sugary ensaimada may very well be the reason it got its name