One of Butuan's pride are her native delicacies that have long been sought after. Here are some delicacies ready-to-serve snack galore that keeps you asking for more.

Palagsing

A local delicacy popularly made in Banza, one old poblacion of Butuan City.(https://en.wikipedia.org/wiki/Butuan ). It is attributed of Nipa or Asiatic Palm Tree (Nipa Fruticans) where "onao" (nipa starch) is harvested from the palm tree. Another popular ingredient is young coconut meat and brown sugar make "palagsing" moist and chewy. They are delicately wrapped with banana leaves and are boil for 30 minutes to create the consistency of "palagsing". This product is only in Butuan particularly at our public market in Langihan. On the previous years, part of the Charter Day Celebration is the Palagsing Festival where different presentations, sizes and flavors of palagsing are showcased.

Other delicacies are the following:

Palitaw Made also from glutinous rice and sugar, these are also cooked with sesame seeds and topped with grated coconut. They're very soft and easy to chew and are best served cold.

Puto These are rice cakes that are made from rice flour, evaporated milk (or coconut milk ) and sugar (among others). It's best served with hot chocolate or dinuguan (as a replacement for rice). It is best eaten freshly baked and right out of the steamer.

Suman Another steamed rice cake, this time, wrapped mummy-like in leaves before they are cooked. This can be served with sugar, grated coconut or "latik"- milk solids from coconut that are formed when fresh coconut milk is boiled.

Bibingka Another rice cake, made from malagkit rice (glutinous rice), coconut milk and brown sugar. Some variations includes bibingka cassava (made from cassava, coconut milk and cream and margarine) and pineapple cassava bibingka.

Bukayo A soft candy coconut meat coated with sugar which most kids prefer to munch.

Pichi-pichi Casava patties with coconut

Sapin-sapin A native colorful layered dessert, made from coconut milk , corn kernels, sugar , gelatin, whipped cream, ube (yam) powder and grated coconut.

All of these make good pasalubong. As the French playwright once wrote, "It's good food and not fine words that keeps us alive." So, want more?