I was absolutely delighted that she served us palagsing (the thin dark brown, suman or budbod looking dessert) and putong balanghoy (Balanghoy- kamoteng kahoy, cassava, the round yellowish cake) with a glass of icy cold red colored juice.
You know what's funny? If these were served a couple of years ago, my reaction would have been polite interest. In fact my mother still hasn't move on from the fact that my taste buds have evolved from a very picky eater (I formerly don't eat filipino desserts like these) into eat-almost-anything-at least-once type (I like to brag about how I have eaten worms once but then again a friend jokingly disowned me when she heard that, so forget I said anything).
Palagsing is usually wrapped with banana leaf like suman, or what we call here in Butuan as Bod-bod. But unlike suman (rice dessert), it is made up of young coconut meat, coconut milk, sugar etc. It's yummy and filling. A practical dessert nowadays. Cheap and filling like the putong balanghoy.
Putong balanghoy on the other hand is analogous to the cupcake. It is shaped like a cupcake but its steamed instead of baked. And it uses cassava. They're different in taste, texture and ingredients they just have the same shape.