During the Spanish colonial era and early
American colonial period, the parishioners would mostly have nothing to offer during Mass except sacks of rice, fruits and vegetables, and fresh eggs. The church would share the produce with the congregation after the service. After Mass, Filipinos buy and eat holiday delicacies sold in the churchyard for breakfast.
Bibingka (rice cakes cooked above and below) and
puto bumbong (steamed purple rice pastries, seasoned with butter, grated coconut, and brown sugar) are popular, often paired with
tsokolate (hot chocolate from local cacao) or
salabát (ginger tea). Today, local delicacies are readily available in the church's premises for the parishioners. The iconic
puto bumbóng,
bibingka,
suman and other rice pastries are cooked on the spot.
Latík and
yema are sweets sold to children, while biscuits like
uraró (
arrowroot),
barquillos,
lengua de gato and
otap (
ladyfingers) are also available.
Kapeng barako (a very strong coffee grown in the
province of
Batangas), hot
tsokolate, or salabat are the main drinks, while soups such as
arróz caldo (rice and chicken porridge) and
papait (goat
bile stew from the
Ilocos region) are also found. The rice-based foods were traditionally served to fill the stomachs of the farmers, since rice was a cheap and primary staple. The pastries were full of carbohydrates needed by colonial Filipinos for the work they undertook in the rice paddies and sugar mills. Those attending the evening Masses add these to the dinner served after the liturgy. ==Decorations and material culture==