The cuisine of the Tagalog people varies by province. Bulacan is popular for Chicharrón (pork rinds) and steamed rice and tuber cakes like puto. It is a center for panghimagas or desserts, like brown rice cake or kutsinta, sapin-sapin, suman, cassava cake, ube halaya and the king of sweets, in San Miguel, Bulacan, the famous carabao milk candy pastillas de leche, with its pabalat wrapper. Cainta, in Rizal province east of Manila, is known for its Filipino rice cakes and puddings. These are usually topped with latik, a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to latik are coconut flakes toasted in a frying pan. Antipolo, straddled mid-level in the mountainous regions of the Philippine Sierra Madre, is a town known for its suman and cashew products. Laguna is known for buko pie (coconut pie) and panutsa (peanut brittle). Batangas is home to Taal Lake, a body of water that surrounds Taal Volcano. The lake is home to 75 species of freshwater fish, including landlocked marine species that have since adapted to the Taal lake environment. Eight of these species are of high commercial value. These include a population of giant trevally locally known as maliputo which is distinguished from their marine counterparts which are known as talakitok. Another commercially important species is the tawilis, the only known freshwater sardine and endemic to the lake. Batangas is also known for its special coffee, kapeng barako.