25 Delectable Filipino Desserts You Must Try

Filipino desserts are a delightful mix of flavors and textures that showcase the country’s rich culinary heritage.

From the creamy, sweet goodness of leche flan to the chewy, colorful layers of bibingka, these treats reflect the vibrant culture and traditions of the Philippines.

Perfect for any occasion or just as a cozy snack, Filipino sweets are sure to satisfy your sweet tooth!

Maja Blanca: Coconut Pudding

Maja Blanca is a delightful Filipino dessert that combines the rich flavors of coconut with a creamy texture. This pudding is subtly sweet, making it a refreshing treat for any occasion. With its layers of smooth coconut cream and a hint of corn, it’s both comforting and satisfying.

This recipe is fairly simple to make, requiring just a few ingredients and steps. Perfect for gatherings or a family dessert, Maja Blanca is sure to please both kids and adults alike!

Ingredients

• 2 cups coconut milk
• 1 cup sweet corn kernels (fresh or canned)
• 1/2 cup sugar
• 1/2 cup cornstarch
• 1 cup water
• 1/4 teaspoon salt
• 1/2 cup grated coconut (optional, for garnish)

Instructions

1. Combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves.
2. In a separate bowl, mix the cornstarch with water until smooth. Gradually add this mixture to the saucepan, stirring constantly.
3. Add the sweet corn to the mixture and continue to cook, stirring until it thickens and becomes creamy.
4. Pour the mixture into a greased dish and let it cool to room temperature. Refrigerate until set, about 2-3 hours.
5. Once set, cut into squares or slices and top with grated coconut if desired before serving.

Kutsinta: Brown Rice Cake with Coconut

Kutsinta is a delightful Filipino dessert that brings a unique twist to traditional rice cakes. It has a chewy texture and a slightly sweet flavor, thanks to the combination of brown sugar and a hint of coconut. This dessert is not only delicious but also simple to prepare, making it a great option for a family treat or a special occasion.

The cakes are usually served with a sweet sauce and topped with fresh coconut, creating a delightful balance of flavors. Whether you’re new to Filipino cuisine or a long-time fan, Kutsinta is sure to satisfy your sweet tooth!

Ingredients

• 1 cup rice flour
• 1 cup brown sugar
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon lye water (food-grade)
• Grated fresh coconut (for topping)

Instructions

1. Mix the Ingredients: In a bowl, combine rice flour, brown sugar, coconut milk, water, and lye water. Stir well until the mixture is smooth.
2. Prepare the Molds: Lightly grease small molds or muffin tins to prevent sticking.
3. Pour the Mixture: Fill the molds with the mixture, leaving some space at the top as it will expand while cooking.
4. Steam the Cakes: Place the molds in a steamer over boiling water and steam for about 30 minutes or until set.
5. Cool and Serve: Allow the Kutsinta to cool before removing from the molds. Top with grated coconut and serve with sweet sauce if desired.

Leche Flan: A Creamy Delight

Leche Flan is a beloved Filipino dessert known for its creamy texture and rich flavor. Made primarily from eggs and condensed milk, this treat is often enjoyed during special occasions and celebrations. It has a smooth, silky consistency and is topped with a sweet caramel sauce that adds an irresistible sweetness.

Making Leche Flan is quite simple and requires just a few ingredients, making it an accessible dessert for both beginners and seasoned cooks. The delightful combination of flavors makes it a favorite among many, and once you take a bite, you’ll understand why!

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 6 large eggs
• 1 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Caramel: In a saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves and let it boil without stirring until it turns golden brown. Quickly pour the caramel into a flan mold, swirling to coat the bottom.
2. Mix the Flan: In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
3. Pour the Mixture: Strain the mixture through a fine sieve into the caramel-coated mold to remove any lumps.
4. Steam the Flan: Place the mold in a steamer and cover. Steam for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
5. Cool and Serve: Let the flan cool to room temperature, then refrigerate for a few hours. To serve, run a knife along the edges of the mold and invert onto a plate, allowing the caramel to flow over the flan.

Puto: Steamed Rice Cakes

Puto is a delightful Filipino treat that offers a light and fluffy texture. These steamed rice cakes are subtly sweet, making them perfect for breakfast, snacks, or dessert. With a hint of coconut milk, they have a unique flavor that is both comforting and familiar.

Making puto is quite simple, whether you’re a novice or an experienced cook. It requires basic ingredients that you might already have in your kitchen. Once mixed and poured into molds, all that’s left is steaming them to fluffy perfection!

Ingredients

• 1 cup rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup water
• Optional: cheese or salted egg for topping

Instructions

1. Mix Ingredients: In a large bowl, combine rice flour, sugar, baking powder, and salt. Gradually add coconut milk and water, mixing until smooth.
2. Prepare the Steamer: Fill a steamer with water and bring it to a boil. Line puto molds with paper liners or grease them lightly.
3. Pour the Mixture: Fill each mold about 2/3 full with the batter. If you like, add a piece of cheese or salted egg on top of each.
4. Steam: Place the molds in the steamer, cover, and steam for about 20-25 minutes or until a toothpick inserted comes out clean.
5. Cool and Serve: Allow the puto to cool slightly before removing them from the molds. Serve warm and enjoy!

Halo-Halo: A Colorful Shaved Ice Treat

Halo-Halo is a delightful Filipino dessert known for its vibrant layers and refreshing taste. This colorful treat combines shaved ice with a medley of sweet ingredients, like fruits, jellies, and beans, topped with creamy leche flan and evaporated milk. It’s perfect for hot days and is surprisingly easy to prepare at home.

The mix of textures and flavors makes Halo-Halo a fun and satisfying dessert. Each spoonful offers a burst of sweetness and creaminess, making it an instant favorite. Whether you’re entertaining guests or simply treating yourself, this dessert is sure to impress!

Ingredients

• 2 cups shaved ice
• 1/2 cup sweetened red beans
• 1/2 cup sweetened jackfruit
• 1/2 cup sweetened banana slices
• 1/2 cup jellies (like gulaman)
• 1/2 cup canned fruit cocktail
• 1/2 cup leche flan (flan de leche)
• 1 cup evaporated milk
• 1/4 cup purple yam (ube) puree (optional)
• Fresh fruits for garnish (like strawberries or lychee)

Instructions

1. Prepare the Base: In a tall glass, start by layering the sweetened beans, jackfruit, banana slices, jellies, and fruit cocktail at the bottom.
2. Add Shaved Ice: Pack the shaved ice on top of the layered ingredients until the glass is full.
3. Top It Off: Spoon the purple yam puree on top of the ice, if using. Then, add the leche flan, letting it slightly melt into the ice.
4. Pour Milk: Drizzle the evaporated milk over the entire dessert. You can adjust the amount based on your creaminess preference.
5. Garnish and Serve: Finish with fresh fruits on top for a pop of color. Serve immediately and enjoy mixing everything together before eating!

Turon: Sweet Banana Spring Rolls

Turon is a delightful Filipino dessert that combines sweet bananas with a crispy, golden wrapper. Often enjoyed as a snack or dessert, these spring rolls are fried to perfection, giving you a satisfying crunch with each bite. The sweetness of the ripe bananas paired with caramelized sugar creates a treat that’s hard to resist.

This recipe is straightforward, making it perfect for both novice cooks and experienced chefs looking for a quick dessert. With just a few ingredients, you can whip up these tasty rolls in no time!

Ingredients

• 6 ripe saba bananas (or any sweet banana)
• 1 cup brown sugar
• 10 spring roll wrappers
• Cooking oil for frying
• Optional: jackfruit slices for added flavor

Instructions

1. Prepare the Bananas: Peel the bananas and cut them in half lengthwise. If using jackfruit, slice it into thin pieces.
2. Coat with Sugar: Roll each banana piece in brown sugar until fully coated.
3. Wrap the Bananas: Place a sugar-coated banana on a spring roll wrapper. If using jackfruit, add a piece next to the banana. Roll the wrapper tightly, folding in the sides as you go, and seal the edges with a bit of water.
4. Fry the Rolls: Heat cooking oil in a deep pan over medium heat. Fry the wrapped bananas until they are golden brown and crispy, about 3-5 minutes. Flip them halfway through for even cooking.
5. Drain and Serve: Remove the turon from the oil and let them drain on paper towels. Enjoy warm, drizzled with additional caramel sauce if desired!

Sapin-Sapin: Layered Rice Cake

Sapin-Sapin is a colorful and delightful Filipino dessert made from glutinous rice flour and coconut milk. This layered rice cake is not just visually appealing, but it also offers an exciting blend of flavors and textures. Each layer typically features different flavors such as ube (purple yam), mango, and coconut, making it a treat for both the eyes and the palate.

Making Sapin-Sapin is relatively simple and involves mixing ingredients, steaming, and layering. It’s a great dessert for celebrations or just a sweet addition to any meal. The combination of creamy and chewy textures gives it a unique mouthfeel that you won’t soon forget!

Ingredients

• 1 cup glutinous rice flour
• 1 cup coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 cup ube extract
• 1/4 cup mango puree
• 1/4 cup pandan extract
• 1/4 cup sweetened coconut flakes (optional)

Instructions

1. Prepare the Base: In a large bowl, mix glutinous rice flour, coconut milk, water, sugar, and salt until smooth.
2. Divide the Mixture: Split the mixture into three bowls. Add ube extract to one bowl, mango puree to another, and pandan extract to the last. Stir until well combined.
3. Steam the Layers: Pour the first layer (ube) into a greased steaming dish. Steam for about 15 minutes until set. Repeat the process with the mango layer and then the pandan layer, steaming each for an additional 15 minutes.
4. Cool and Serve: Once all layers are steamed and set, allow them to cool completely. Slice into pieces and serve with sweetened coconut flakes on top if desired.

Bibingka: Rice Cake with Coconut

Bibingka is a delightful Filipino rice cake that captures the essence of comfort food. Made primarily from rice flour and coconut milk, it has a mildly sweet flavor that pairs beautifully with toppings like cheese and salted egg. It’s often enjoyed during the Christmas season, but it’s perfect for any time of year.

This recipe is simple to follow, making it a great option for both beginners and seasoned bakers. The cake has a warm, slightly sticky texture, making it perfect for savoring with family and friends.

Ingredients

• 2 cups rice flour
• 1 cup coconut milk
• 1 cup water
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup grated coconut (fresh or dried)
• 1/4 cup shredded cheese (preferably Edam or cheddar)
• 2-3 slices of salted egg (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a round cake pan by greasing it lightly.
2. In a large mixing bowl, combine rice flour, sugar, baking powder, and salt. Mix well.
3. Add the coconut milk and water to the dry ingredients, stirring until you achieve a smooth batter.
4. Fold in the grated coconut, mixing until evenly distributed.
5. Pour the batter into the prepared cake pan and smooth the top. If using, place slices of salted egg on top.
6. Bake for about 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Once done, remove from the oven and let it cool slightly before topping with shredded cheese. Serve warm and enjoy!

Buko Pandan: Coconut and Pandan Salad

Buko Pandan is a delightful Filipino dessert that combines the unique flavors of young coconut and pandan leaves. This refreshing salad features a mix of green jelly-like cubes, creamy coconut, and a hint of sweetness that makes it perfect for any occasion. The taste is light and subtly sweet, with a lovely aroma from the pandan, making it a favorite among many.

What’s great about Buko Pandan is how easy it is to prepare. With just a few simple ingredients, you can whip up this tropical treat in no time. It’s a perfect dessert for warm days or gatherings with friends and family.

Ingredients

• 1 cup young coconut, shredded
• 1 cup pandan-flavored gelatin, cut into cubes
• 1 cup sweetened condensed milk
• 1 cup coconut cream
• 1/2 cup water
• 1/2 cup sugar (adjust to taste)
• 1/4 cup toasted grated coconut (for topping)

Instructions

1. Prepare the Gelatin: In a saucepan, mix water and sugar, and bring to a boil. Add pandan-flavored gelatin and stir until fully dissolved. Pour into a square dish and let it cool until set. Once firm, cut into small cubes.
2. Combine Ingredients: In a large mixing bowl, combine the shredded young coconut, gelatin cubes, sweetened condensed milk, and coconut cream. Mix well to ensure everything is coated.
3. Chill: Place the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld and to chill.
4. Serve: Before serving, top with toasted grated coconut for added texture and flavor. Enjoy this refreshing dessert chilled!

Chocnut: Chocolate and Peanuts Treat

Chocnut is a classic Filipino treat that combines the rich flavors of chocolate and peanuts into a delightful snack. It has a sweet, nutty taste that makes it an irresistible choice for anyone with a sweet tooth. The texture is smooth yet slightly crumbly, giving it a satisfying bite.

This dessert is surprisingly simple to make, requiring only a few basic ingredients. It allows for a fun cooking experience, perfect for family bonding or to impress friends with a homemade delicacy.

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup crushed peanuts
• 1 cup powdered milk
• 1 cup condensed milk
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Mix Ingredients: In a large bowl, combine cocoa powder, crushed peanuts, powdered milk, and granulated sugar. Stir well until evenly mixed.
2. Add Wet Ingredients: Pour in the condensed milk and vanilla extract. Mix thoroughly until a thick and sticky dough forms.
3. Shape the Mixture: Transfer the mixture onto a clean surface. Flatten it with your hands to about 1-inch thickness. Cut into small squares or desired shapes.
4. Chill: Place the pieces on a tray lined with parchment paper and let them chill in the refrigerator for about an hour to set.
5. Serve: Once firm, your Chocnut is ready to enjoy! Serve with coffee or as a sweet snack anytime.

Ube Halaya: Purple Yam Jam

Ube Halaya is a delightful Filipino dessert made from purple yam, known for its vibrant color and sweet, creamy flavor. This jam-like treat is smooth and has a rich, sweet taste that perfectly balances the natural earthiness of the ube. It’s a simple recipe that can be made with just a few ingredients, making it a favorite for home cooks.

Often enjoyed on its own or used as a topping for other desserts, Ube Halaya is a versatile treat that’s sure to impress. Whether you’re serving it at a gathering or indulging in a quiet moment, this dessert is always a hit.

Ingredients

• 2 cups grated ube (purple yam)
• 1 cup coconut milk
• 1 cup condensed milk
• 1/2 cup sugar
• 1/4 cup butter
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare Ube: If using fresh ube, steam until tender, then peel and grate. If using frozen, simply thaw and grate.
2. Mix Ingredients: In a saucepan, combine grated ube, coconut milk, condensed milk, sugar, and butter. Cook over medium heat, stirring constantly.
3. Cook: Continue to cook for about 20-25 minutes or until the mixture thickens. Add vanilla extract and stir well.
4. Set: Transfer the mixture to a greased mold or dish. Let it cool and set for a few hours or until firm.
5. Serve: Once set, slice or scoop out and serve as desired. Enjoy your delicious Ube Halaya!

Suman: Sticky Rice Wrapped in Leaves

Suman is a delightful Filipino dessert made from glutinous rice cooked in coconut milk, creating a rich and creamy treat that’s both sweet and slightly salty. Wrapped in banana or palm leaves, this dessert is not only delicious but also has a lovely presentation that makes it perfect for sharing at gatherings or family meals. The texture is sticky and chewy, making each bite satisfying and enjoyable.

Making suman is quite simple, requiring just a few ingredients and steps, making it an ideal choice for both beginners and experienced cooks. It’s a fun recipe to try, especially if you want to bring a taste of the Philippines into your kitchen!

Ingredients

• 2 cups glutinous rice
• 1 cup coconut milk
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• Banana or palm leaves for wrapping

Instructions

1. Prepare the Leaves: Soak the banana or palm leaves in warm water to make them pliable. Cut them into rectangular pieces, about 10×8 inches.
2. Cook the Rice: Rinse the glutinous rice until the water runs clear. In a pot, combine the rice, coconut milk, water, sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and the rice absorbs most of the liquid.
3. Wrap the Rice: Take a portion of the rice mixture and place it in the center of a leaf piece. Fold the sides of the leaf over the rice and then roll it tightly to form a package. Secure with kitchen twine or toothpicks.
4. Steam the Suman: Arrange the wrapped suman in a steamer and steam for about 30-40 minutes. They should be firm to the touch when done.
5. Serve: Let the suman cool slightly before unwrapping. Enjoy warm or at room temperature, often paired with sweetened coconut or a side of latik (coconut curds) for an extra treat!

Leche Flan Cake: Flan Meets Cake

Leche Flan Cake is a delightful blend of two beloved Filipino desserts: flan and cake. This treat combines the creamy, caramel-rich essence of leche flan with the light and fluffy texture of a sponge cake, offering a harmonious balance of flavors. Each bite melts in your mouth, leaving you with a sweet, satisfying finish. Plus, it’s relatively simple to prepare, making it a hit for celebrations or just a cozy dessert at home!

The base is a moist cake layered with smooth flan, topped with a luscious caramel glaze. Not only does it look stunning, but it also tastes heavenly, making it perfect for any occasion. Whether you’re a seasoned baker or a novice, this recipe will guide you through creating a show-stopping dessert that impresses.

Ingredients

• 1 cup granulated sugar (for caramel)
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar (for cake)
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Instructions

1. Make the Caramel: In a saucepan over medium heat, melt 1 cup sugar until it turns golden brown. Quickly pour it into a round cake pan, swirling to evenly coat the bottom. Let it cool and harden.
2. Prepare the Flan: In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla. Blend until smooth. Pour this mixture over the cooled caramel in the cake pan.
3. Prepare the Cake Batter: In a bowl, cream together butter and sugar until fluffy. Add eggs, mixing well. Stir in milk, flour, baking powder, and salt until just combined. Pour the cake batter over the flan mixture.
4. Bake: Preheat the oven to 350°F (175°C). Place the cake pan in a larger baking dish filled with water (water bath). Bake for about 50-60 minutes or until the cake is set. A toothpick inserted should come out clean.
5. Cool and Serve: Once baked, let it cool at room temperature. Run a knife around the edges and invert it onto a serving plate. Slice and enjoy your delicious Leche Flan Cake!

Taisan: Filipino Butter Cake

Taisan is a delightful Filipino butter cake that offers a soft and fluffy texture, making it a favorite for many. It has a rich buttery flavor, often enhanced with hints of vanilla, which pairs perfectly with a cup of coffee or tea. This cake is simple to make, making it accessible for both seasoned bakers and those new to the kitchen.

With its light and airy consistency, Taisan can be enjoyed as a snack or dessert, and it’s often served at gatherings and celebrations. The best part is how easily it comes together, requiring just a few staple ingredients. Let’s dive into the recipe!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Add the softened butter, milk, eggs, and vanilla extract. Mix until smooth and well combined.
4. Pour the batter into the prepared cake pan and spread it evenly.
5. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Dust with powdered sugar before serving if desired. Enjoy your Taisan with a cup of coffee or tea!

Pineapple Upside-Down Cake: Filipino Twist

Pineapple Upside-Down Cake is a classic dessert that gets a delightful Filipino twist. This version incorporates a sweet, tropical taste that perfectly complements the rich, buttery cake. It’s not just about the flavors; the vibrant presentation with golden pineapples and cherries on top makes it a showstopper for any occasion. Plus, it’s surprisingly simple to make, making it perfect for both novice and experienced bakers!

The cake features a moist texture with a caramelized pineapple topping that adds an irresistible sweetness. Using fresh pineapples enhances the overall flavor, making it a refreshing dessert that’s sure to please everyone. Enjoy it as a sweet treat after a meal or serve it at parties to impress your guests!

Ingredients

• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1 can (20 oz) pineapple slices, drained (reserve juice)
• Maraschino cherries (for garnish)
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a saucepan, melt the butter over low heat. Stir in the brown sugar until well combined and pour the mixture into the bottom of the prepared pan.
3. Arrange the pineapple slices over the brown sugar mixture and place a maraschino cherry in the center of each slice.
4. In a large bowl, mix flour, baking powder, and salt. In another bowl, whisk together granulated sugar, milk, eggs, and vanilla until smooth. Gradually add the dry ingredients and mix until just combined.
5. Pour the batter over the pineapple layer in the cake pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow the cake to cool for a few minutes before inverting it onto a serving plate. Serve warm or at room temperature, and enjoy your delicious Filipino-style Pineapple Upside-Down Cake!

Biko: Sweet Sticky Rice Dessert

Biko is a delightful Filipino dessert made from glutinous rice, coconut milk, and brown sugar. It’s known for its sweet, rich flavor and sticky texture, making it a favorite at celebrations and family gatherings. This dessert is not only simple to make but also brings a comforting taste of tradition that many people cherish.

The combination of creamy coconut and sweet caramelized sugar creates a unique taste that will surely satisfy your sweet tooth. Whether enjoyed warm or at room temperature, Biko is perfect for any occasion, and it’s a fun recipe to try with family or friends.

Ingredients

• 2 cups glutinous rice
• 1 1/2 cups coconut milk
• 1 cup brown sugar
• 1/4 teaspoon salt
• 1/2 cup coconut flakes (optional)
• Banana leaves or parchment paper (for lining)

Instructions

1. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 2 hours or overnight for the best results.
2. Cook the Rice: Drain the soaked rice and transfer it to a steamer lined with banana leaves or parchment paper. Steam for about 30-35 minutes until the rice is fully cooked.
3. Make the Coconut Mixture: In a saucepan, combine coconut milk, brown sugar, and salt. Cook over medium heat, stirring until the sugar dissolves completely. Remove from heat once it starts to simmer.
4. Mix Everything: In a large bowl, combine the cooked rice with the coconut mixture. Mix well until the rice is evenly coated.
5. Transfer to a Dish: Pour the mixture into a greased baking dish, spreading it evenly. Top with coconut flakes if desired.
6. Set and Serve: Allow the Biko to cool, then cut into squares or rectangles. Enjoy it at room temperature or slightly warmed.

Puto Bumbong: Steamed Purple Rice Cake

Puto Bumbong is a delightful Filipino delicacy that’s especially popular during the Christmas season. Made from glutinous rice flour, this charming purple cake is steamed in bamboo tubes, giving it a unique shape and texture. It’s sweet, a bit chewy, and topped with grated coconut and sometimes a drizzle of melted butter or cheese, making it a perfect treat for both kids and adults.

This recipe is quite simple to follow, even for those new to cooking. With just a few ingredients and some patience while steaming, you can create these colorful treats that are sure to impress your family and friends!

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup water
• 1/4 cup purple yam (ube), mashed
• 1/4 cup sugar
• 1/2 teaspoon salt
• Grated coconut, for topping
• Butter or cheese, for drizzling (optional)

Instructions

1. Prepare the Batter: In a bowl, mix glutinous rice flour, mashed purple yam, sugar, and salt. Gradually add water and stir until smooth.
2. Fill the Bamboo Tubes: Lightly grease bamboo tubes and pour in the batter, filling them about three-quarters full.
3. Steam: Place the bamboo tubes in a steamer and steam for about 20-30 minutes or until the cakes are firm.
4. Serve: Carefully remove the cakes from the tubes. Top with grated coconut and drizzle with butter or cheese if desired. Enjoy warm!

Coconut Macaroons: Chewy and Sweet

Coconut macaroons are a delightful treat that embodies the tropical essence of the Philippines. These bite-sized desserts are chewy on the inside, with a golden exterior that adds a satisfying crunch. The natural sweetness of the coconut complements the rich flavors, making them irresistible for any sweet tooth. Plus, they’re incredibly simple to whip up, requiring just a handful of ingredients!

Whether enjoyed as a snack or served at festive occasions, coconut macaroons are sure to impress. Dipping them in chocolate or drizzling it on top adds a luxurious touch. Get ready to enjoy this easy and delicious recipe!

Ingredients

• 2 1/2 cups sweetened shredded coconut
• 2/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (for drizzling)

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
3. Using a cookie scoop or your hands, form small balls with the coconut mixture and place them on the prepared baking sheet, leaving some space in between.
4. Bake for about 15-20 minutes, or until the edges are lightly golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
5. While the macaroons are cooling, melt the chocolate chips in the microwave or a double boiler. Drizzle the melted chocolate over the macaroons once they are completely cooled.

Mamon: Fluffy Sponge Cake

Mamon is a delightful Filipino treat that offers a light, fluffy texture and a subtly sweet flavor. This sponge cake is perfect for any occasion, whether enjoyed as a snack or served at celebrations. With its airy consistency and a soft crumb, it’s like biting into a cloud of sweetness!

Making mamon is quite simple, making it a great option for both beginner and seasoned bakers. The combination of eggs and sugar creates a perfect rise, while a touch of butter enhances the flavor. It’s often topped with a sprinkle of powdered sugar or served with a side of butter, making it irresistibly tasty.

Ingredients

• 6 large eggs
• 1 cup granulated sugar
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and prepare muffin tins with paper liners.
2. In a bowl, beat the eggs and sugar until pale and fluffy. It should take about 5-7 minutes.
3. Add in the milk and melted butter, mixing until combined.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
5. Pour the batter into the prepared muffin tins, filling each about 2/3 full.
6. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow to cool slightly before removing from the tins and dust with powdered sugar before serving.

Banana Q: Caramelized Fried Bananas

Banana Q is a popular Filipino street food that brings a delightful twist to the humble banana. It’s made by deep-frying ripe saba bananas in sugar, resulting in a sweet, crispy treat that’s simply irresistible. The contrast of the caramelized exterior and the soft, warm interior makes every bite a flavorful experience. Plus, it’s really easy to whip up at home!

This treat is not just for snacking; it’s perfect for any occasion, from parties to casual get-togethers. The sweet aroma that fills your kitchen while they fry will make your mouth water. Let’s get started on this delicious recipe!

Ingredients

• 6 ripe saba bananas
• 1 cup brown sugar
• 1 cup water
• Oil for frying
• Skewers (optional)

Instructions

1. Prepare the Bananas: Peel the saba bananas and cut them in half lengthwise. If you prefer, you can leave them whole.
2. Make the Sugar Coating: In a pan, combine brown sugar and water over medium heat. Stir until the sugar dissolves and becomes thick.
3. Heat the Oil: In a deep frying pan, heat oil over medium heat. Make sure there’s enough oil to submerge the bananas.
4. Fry the Bananas: Once the oil is hot, dip each banana into the sugar mixture, ensuring they’re well-coated, then carefully place them in the hot oil.
5. Cook Until Golden: Fry until the bananas are golden brown and caramelized, about 3-5 minutes. Flip them halfway through for even cooking.
6. Drain and Serve: Remove the fried bananas and let them drain on paper towels. If desired, skewer them for easy handling. Enjoy warm!

Kalamay: Sweet Rice and Coconut Treat

Kalamay is a beloved Filipino dessert, perfect for those who enjoy delightful, chewy treats. Made primarily from glutinous rice and coconut milk, it has a sweet, rich flavor that’s hard to resist. The texture is soft and slightly sticky, making it not just a dessert but a delightful snack that can be enjoyed at any time of the day.

What’s great about kalamay is how simple it is to prepare, requiring just a few key ingredients. It’s a wonderful introduction to Filipino sweets for those who may be new to them. The combination of sweet coconut and chewy rice creates a delightful experience that’s sure to please anyone who tries it.

Ingredients

• 2 cups glutinous rice flour
• 1 cup coconut milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup water
• 1/2 cup grated coconut (optional)

Instructions

1. Mix Ingredients: In a bowl, combine glutinous rice flour, coconut milk, sugar, salt, and water. Stir until the mixture is smooth and well combined.
2. Prepare the Pan: Grease a steaming dish or a round mold with a little oil to prevent sticking.
3. Steam the Mixture: Pour the mixture into the prepared dish and steam for about 30 minutes, or until it becomes firm and set.
4. Cool and Slice: Once cooked, allow the kalamay to cool down. You can sprinkle grated coconut on top for added texture and flavor.
5. Serve: Cut into squares or slices and enjoy! You can serve it plain or with a drizzle of coconut cream for extra indulgence.

Puto Lanson: Steamed Rice and Coconut

Puto Lanson is a delightful Filipino dessert that brings together the sweet flavors of coconut and the soft texture of steamed rice cakes. These treats are not only tasty but are also simple to make, making them a favorite for gatherings and celebrations. Their light, fluffy consistency paired with the rich coconut flavor creates a delightful treat everyone will enjoy.

The combination of rice flour and coconut milk gives Puto Lanson its distinctive taste. These steamed rice cakes are typically enjoyed as a snack or served alongside savory dishes. Plus, they can easily be customized with various toppings, adding an extra layer of fun to this classic dessert!

Ingredients

• 2 cups rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup water (as needed)
• Banana leaves or cupcake liners (for steaming)
• Grated coconut (for topping)

Instructions

1. Prepare the Steamer: Fill a steamer pot with water and bring it to a boil. Line your steamer basket with banana leaves or place cupcake liners inside.
2. Mix Ingredients: In a mixing bowl, combine rice flour, sugar, baking powder, and salt. Gradually add coconut milk and mix until smooth. If the batter is too thick, add water a little at a time until you reach a pourable consistency.
3. Fill the Molds: Pour the batter into the lined molds, filling them about 3/4 full to allow for rising.
4. Steam the Cakes: Place the molds in the steamer and cover. Steam for about 20-25 minutes, or until a toothpick inserted comes out clean.
5. Serve: Remove the Puto Lanson from the steamer and let them cool slightly. Top with grated coconut before serving.

Buko Pie: Coconut Custard Pie

Buko pie, a beloved Filipino dessert, is a delightful coconut custard pie that brings a taste of tropical paradise to your table. With a sweet and creamy filling made from fresh coconut meat, this pie is both comforting and satisfying. The buttery crust complements the rich custard, making each slice a heavenly treat.

This recipe is simple enough for anyone to try, perfect for gatherings or as a special dessert at home. You’ll love the way the flavors of coconut and vanilla blend together, creating a dessert that is sure to impress your family and friends.

Ingredients

• 1 pre-made pie crust
• 2 cups fresh coconut meat, grated
• 1 cup coconut milk
• 1 cup sweetened condensed milk
• 1/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Prepare the Oven: Preheat your oven to 350°F (175°C).
2. Mix the Filling: In a large bowl, combine grated coconut, coconut milk, sweetened condensed milk, sugar, eggs, vanilla extract, and salt. Whisk until well blended.
3. Fill the Crust: Pour the coconut mixture into the pre-made pie crust, spreading it evenly.
4. Bake the Pie: Place the pie in the oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden.
5. Cool and Serve: Allow the pie to cool before slicing. Serve chilled or at room temperature for the best experience.

Sinigang na Sweets: Unique Dessert Fusion

Sinigang na sweets offer a delightful twist on traditional Filipino flavors, blending the tangy notes of sinigang with the sweetness of desserts. This fusion creates a refreshing and unexpected treat that is both appetizing and unique. It’s easy to whip up, making it perfect for casual gatherings or simply indulging at home.

This dessert typically features a combination of fruits, sweet sauces, and a hint of sourness, showcasing the adventurous spirit of Filipino cuisine. The balance of flavors makes it enjoyable for everyone, and it’s sure to surprise your taste buds!

Ingredients

• 1 cup ripe mango, diced
• 1/2 cup pineapple chunks
• 1/2 cup sweetened coconut cream
• 1/4 cup calamansi juice (or lemon/lime juice)
• 1/4 cup sugar
• 1/2 cup crushed ice
• 1/4 cup tapioca pearls
• Fresh mint leaves for garnish

Instructions

1. Prepare the Tapioca Pearls: Cook the tapioca pearls according to package instructions until translucent. Drain and set aside.
2. Make the Fruit Mixture: In a bowl, combine diced mango, pineapple, calamansi juice, and sugar. Stir until the sugar dissolves and the mixture blends well.
3. Layer the Dessert: In serving glasses, layer the fruit mixture, cooked tapioca pearls, and crushed ice.
4. Add Coconut Cream: Drizzle sweetened coconut cream over the top of each glass.
5. Garnish and Serve: Finish with fresh mint leaves and serve immediately for a refreshing dessert.

Pandesal with Sweet Fillings

Pandesal is a beloved Filipino bread roll often enjoyed at breakfast or as a snack. Soft, slightly sweet, and with a hint of saltiness, it pairs perfectly with a variety of sweet fillings. Making pandesal is straightforward, making it a wonderful option for both beginner and seasoned bakers. The warm, fresh rolls can turn any day into a delightful treat!

These rolls can be filled with a range of delicious options, such as ube (purple yam), sweetened coconut, or even chocolate. Each bite offers a unique flavor experience, making pandesal a versatile choice for any meal. Baking them at home fills your kitchen with an inviting aroma, ensuring they disappear quickly!

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup warm milk
• 2 large eggs
• 1 cup sweetened ube puree or your choice of filling
• 1/4 cup bread crumbs (for coating)

Instructions

1. Mix the Dough: In a large mixing bowl, combine warm milk, sugar, and yeast. Allow it to sit for about 5 minutes until foamy. Stir in melted butter, eggs, and salt. Gradually add the flour, mixing until a soft dough forms.
2. Knead the Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Place in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
3. Shape the Rolls: Punch down the risen dough and divide it into small pieces. Flatten each piece and place a spoonful of your chosen filling in the center. Fold the dough over to seal and shape into round rolls.
4. Coat and Bake: Roll each filled ball in bread crumbs and place them onto a greased baking tray. Let them rise again for about 30 minutes. Preheat the oven to 375°F (190°C). Bake for 15-20 minutes until golden brown.
5. Serve: Let the pandesal cool slightly before serving warm. Enjoy them with butter or on their own!