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Dessert delicacies in the Philippines are known as "kakanin" (from "kanin", "prepared rice"). These were originally made primarily from rice, but in recent centuries, the term has come to encompass dishes made from other types of flour, including corn flour ("masa"), cassava, wheat, and so on. Glutinous rice figures prominently in two main subtypes of "kakanin": the "puto" (steamed rice cakes), and the "bibingka" (baked rice cakes). Both largely utilize glutinous rice "galapong". A notable variant of "puto" is "puto bumbong", which is made with "pirurutong".