Citations:masareal

Noun: "a confection of ground peanuts and sugar syrup similar to a marzipan"

 * 2006 — Ocampo, Ambeth R., Mamon' or 'Magdalena (16 June), Looking Back, Philippine Daily Inquirer
 * Yet the bakery was filled with all types of goodies, ranging from the familiar pan de sal, pan de leche, otap and monay to the unfamiliar caycay, sinadlan, penato, galletas de carmen, galletas bato, masareal, tasaktak, and a rather full and hard bread called elorde, after the boxer Gabriel "Flash" Elorde who happens to be a famous son of Cebu. This bread which needs to be chewed quite well, is said to resemble Elorde's fists both in look and quality. It is not to my liking.


 * 2008 — Ynclino, Flor S., Cafe Marco's Cebuano Cuisine (10 February), People and Places, The Freeman
 * A fornight ago, Marco Polo Plaza's Cafe Marco featured the all-Cebuano Cuisine with Ms. Jessica R. Avila, foremost authority in Cebuano food, as their Guest Chef. Superbly prepared and tastefully served were Cebuano all-time favorites: Kinilaw nga Tangigue, Chicharon Carcar, Kinusit-kusit nga Bulad Nokos, Embotido, Piniritong Pisô, Sunlutan for Abregana; Ensalada – Lato, Lokot, Guso, Manggang hilaw with Itlog Maalat, Puso sa Saging, Gabe nga naay Bolinao; Sabaw (Soup) – Linat-ang Manok Bisaya and Utan Bisaya; Mga Sud-an – Adobong Baboy, Calderetang Kanding, Tinaosihan nga Lapulapu, Adobong Nokos, Balbacua, Ampalaya nga may Carne, Relyenong Talong, Relyenong Lambay, Mais Kan-on, Pusô, Sinangag nga Mais may Ata; Wok – Pancit Guisado, Bam-i; Sera Gana (desserts) – Masi, Kolo, Binignit, Torta, Budbud Kabog, Leche Flan, Bibingka Mandaue, Buko Pandan, Pintos, Otap, Rosquilos, Caycay, Tagaktak, Masareal ug uban pa.


 * 2011 — Garces, Romelinda, Dali na sa Mandaue! (28 April), Business After Business, The Freeman, Cebu
 * To experience the spirit of Mandaue is to be in Mandaue! For this year’s fiesta celebration, the city has nightly events at the plaza and their trade fair Dinhi sa Mandaue features various businesses in Mandaue City. The inviting bibingka, massareal, budbud and tagaktak are delicacies that stamp the brand of Mandaue in your palates for they claim that there is no bibingka or massareal [sic] as delightful as that in Mandaue.


 * 2013 — RAFI, Cebu's Culinary Heritage (06 May), Ramon Aboitiz Foundation Inc.
 * Another delicacy known to have originated from Mandaue is the sweet masareal. The mouth-watering treat is made of crushed peanuts mixed with starch and sugar. Little nibbles on the dough leave a lasting flavor as it melts and crumbles in the mouth with each bite. Masa Real in Spanish means “king’s dough,” indeed a fitting name of a ruling delicacy business in the Philippines.


 * 2016 — JMD, Mandaue-Run Shop Offers Veggie Polvoron, Bingka (17 January), The Freeman, Cebu
 * According to the Public Information Office, the shop is made up of three stalls offering Mandaue-made customized ready-to-wears and some of the homegrown delicacies like the city's famed bibingka, masareal and tagaktak.


 * 2017 — Logarta, Sofia Aliño, Heritage Cards: Cebuana Trailblazers — Sugboanang Tag-una (24 May), She Voices, Cebu Daily News
 * Many of us might be interested in the beginnings of our famous masareal and otap, here are the stories of the women who started them.

Noun: "a confection of ground peanuts and sugar syrup similar to a marzipan"

 * 2015 — Albor, Cesar, Mga kamot sa kakugi (02 May), Opinyon, SuperBalita Cebu
 * Bantog ang produktong bibingka nuntan sa kinaham nga binangos, tagaktak ug masareal. Talan-awon ang tinagik sa kinaiyahan ang Monkey Caves, Cansaga Bay, Butuanon River, Casili Hills, Jagobiao Spring, Cabancalan-Banilad Sinkholes ug Mahiga Creek.