The Philippines is known for its vibrant culture, stunning landscapes, and of course, its delicious cuisine. Among the many culinary delights are Filipino desserts, which offer a unique blend of flavors, textures, and ingredients. Here’s a look at some easy-to-make Filipino desserts that can bring a taste of the Philippines to your kitchen.
Leche Flan
Leche Flan, a rich and creamy custard topped with a golden caramel sauce, is a favorite at Filipino celebrations. Making Leche Flan at home is straightforward and requires just a few ingredients.
Ingredients:
10 egg yolks
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 teaspoon vanilla extract
1 cup sugar (for caramel)
Instructions:
Caramelize the sugar in a pan until it turns golden brown, then pour it into a flan mold.
In a bowl, whisk the egg yolks, condensed milk, evaporated milk, and vanilla extract.
Pour the mixture into the mold over the caramel.
Cover the mold with aluminum foil and steam for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool, then refrigerate before serving.
Mango Float is a no-bake dessert that layers sweet mangoes, creamy filling, and graham crackers. It’s simple to make and perfect for hot days.
Ingredients:
3 ripe mangoes, sliced thinly
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 box graham crackers
Instructions:
Whip the heavy cream until soft peaks form, then gently fold in the condensed milk.
In a rectangular dish, arrange a layer of graham crackers.
Spread a layer of the cream mixture over the crackers.
Add a layer of mango slices.
Repeat the layers until all ingredients are used, ending with a layer of cream and mango slices on top.
Refrigerate for at least 4 hours or overnight for best results.
Turon (Banana Lumpia)
Turon is a popular street food in the Philippines, featuring ripe bananas and jackfruit wrapped in spring roll wrappers and fried to golden perfection.
Ingredients:
6 ripe saba bananas (or plantains), sliced lengthwise
1 cup jackfruit strips
1 cup brown sugar
Spring roll wrappers
Oil for frying
Instructions:
Roll the banana slices and jackfruit in brown sugar.
Place a slice of banana and a strip of jackfruit on a spring roll wrapper and fold it like a burrito.
Heat oil in a pan and fry the wrapped bananas until golden brown and crispy.
Drain on paper towels and serve hot.
Buko Pandan Salad
Buko Pandan is a refreshing dessert made from young coconut (buko), pandan-flavored gelatin, and sweetened cream.
Ingredients:
1 cup pandan-flavored gelatin, cut into cubes
2 cups young coconut strips
1 can (14 oz) sweetened condensed milk
1 cup heavy cream
1/2 cup nata de coco (optional)
Instructions:
In a bowl, mix the coconut strips, gelatin cubes, and nata de coco.
In a separate bowl, combine the condensed milk and heavy cream.
Pour the cream mixture over the coconut mixture and mix well.
Chill in the refrigerator for at least 2 hours before serving.
Mais con Yelo
Mais con Yelo is a simple yet delicious treat made with sweet corn, shaved ice, and milk.
Ingredients:
1 can (15 oz) sweet corn kernels, drained
1 cup shaved ice
1/2 cup evaporated milk
2 tablespoons sugar (or to taste)
Instructions:
In a tall glass, add a layer of sweet corn.
Top with shaved ice.
Pour evaporated milk over the ice and add sugar to taste.
Mix well and serve immediately.
These easy Filipino desserts bring the flavors of the Philippines into your home with minimal effort. Whether you’re hosting a party or just craving something sweet, these recipes are sure to impress and satisfy your taste buds. Enjoy the rich, creamy, and tropical flavors that make Filipino desserts so beloved around the world!
Halo-Halo
Halo-Halo, which means “mix-mix” in Filipino, is a popular summer dessert that combines a variety of ingredients to create a colorful and refreshing treat.
Ingredients:
1 cup shaved ice
1/2 cup sweetened red beans
1/2 cup sweetened white beans
1/2 cup sweetened jackfruit strips
1/2 cup nata de coco
1/2 cup macapuno (sweetened coconut strips)
1/2 cup leche flan, cubed
1/4 cup ube halaya (purple yam jam)
1 scoop ube ice cream
Evaporated milk
Instructions:
In a tall glass, layer the sweetened red beans, white beans, jackfruit, nata de coco, macapuno, and leche flan.
Add the shaved ice on top of the layers.
Drizzle evaporated milk over the ice.
Top with a scoop of ube ice cream and a spoonful of ube halaya.
Mix everything together before eating and enjoy!
Bibingka
Bibingka is a traditional Filipino rice cake made from glutinous rice flour and coconut milk, often enjoyed during the Christmas season.
Ingredients:
1 cup glutinous rice flour
1/2 cup regular rice flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coconut milk
1/4 cup melted butter
3 eggs
Banana leaves (optional)
Grated cheese and salted egg slices (for topping)
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, mix the glutinous rice flour, regular rice flour, sugar, baking powder, and salt.
In another bowl, whisk the coconut milk, melted butter, and eggs.
Combine the wet and dry ingredients until smooth.
Line a baking dish or muffin tin with banana leaves (if using), and pour the batter into the dish.
Top with grated cheese and salted egg slices.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm.
Cassava Cake
Cassava Cake is a classic Filipino dessert made from grated cassava, coconut milk, and condensed milk, resulting in a rich and dense cake.
Ingredients:
2 pounds grated cassava (fresh or frozen, thawed)
1 can (14 oz) sweetened condensed milk
1 can (14 oz) coconut milk
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
1/4 cup melted butter
1/2 cup grated cheese (for topping)
Instructions:
Preheat the oven to 350°F (175°C).
In a large bowl, mix the grated cassava, sweetened condensed milk, coconut milk, evaporated milk, eggs, sugar, and melted butter until well combined.
Pour the mixture into a greased baking dish.
Bake for 1 hour or until the top is firm and golden brown.
Sprinkle grated cheese on top and bake for an additional 10 minutes.
Let it cool before slicing and serving.
Puto
Puto is a steamed rice cake that is often enjoyed as a snack or breakfast item. It’s fluffy, slightly sweet, and can be topped with cheese for added flavor.
Ingredients:
2 cups rice flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups water
1/2 cup coconut milk
Cheese slices (for topping)
Instructions:
In a bowl, combine the rice flour, sugar, baking powder, and salt.
Gradually add the water and coconut milk, stirring until smooth.
Pour the batter into small muffin molds or puto molds.
Top each with a slice of cheese.
Steam for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let them cool slightly before removing from molds and serving.
Ube Cheese Pandesal
Ube Cheese Pandesal is a trendy twist on the traditional Filipino bread roll, filled with a sweet and savory combination of ube (purple yam) and cheese.
Ingredients:
4 cups all-purpose flour
1/2 cup sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1/4 cup ube halaya (purple yam jam)
1 cup warm milk
1/4 cup butter, melted
1 egg
Cheese cubes (for filling)
Bread crumbs (for coating)
Instructions:
In a bowl, mix the flour, sugar, yeast, and salt.
In another bowl, combine the ube halaya, warm milk, melted butter, and egg.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Knead the dough for about 10 minutes, or until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Punch down the dough and divide it into small portions.
Flatten each portion, place a cheese cube in the center, and roll it into a ball.
Coat each ball with bread crumbs and place on a baking sheet.
Let the dough balls rise for another 30 minutes.
Preheat the oven to 350°F (175°C) and bake the pandesal for 15-20 minutes, or until golden brown.
Serve warm.
These easy Filipino desserts not only satisfy your sweet cravings but also offer a delightful glimpse into the rich culinary heritage of the Philippines. Whether you’re looking for something creamy, fruity, or starchy, these recipes provide a variety of flavors and textures that are sure to please.
Buko Pie
Buko Pie is a beloved Filipino dessert made with tender young coconut meat encased in a flaky pie crust. It’s often enjoyed as a snack or dessert, especially in the province of Laguna, where it originated.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cut into small pieces
5-6 tablespoons cold water
2 cups young coconut meat, shredded
1 cup coconut water
1/2 cup sweetened condensed milk
1/4 cup cornstarch
1/2 cup evaporated milk
1 egg, beaten (for egg wash)
Instructions:
In a bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, until the dough comes together.
Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a saucepan, combine the coconut water, condensed milk, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the young coconut meat. Let the filling cool.
Preheat the oven to 375°F (190°C).
Roll out one portion of dough and fit it into a pie dish. Add the coconut filling.
Roll out the second portion of dough and place it over the filling. Trim and crimp the edges to seal.
Brush the top with beaten egg and cut small slits for steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown.
Let the pie cool before slicing and serving.
Palitaw
Palitaw is a simple yet delicious rice cake coated in coconut and sugar, traditionally served during festive occasions in the Philippines.
Ingredients:
2 cups glutinous rice flour
1 cup water
1 cup grated coconut
1/2 cup sugar
1/4 cup toasted sesame seeds
Instructions:
In a bowl, mix the glutinous rice flour and water until a soft dough forms.
Divide the dough into small pieces and shape each piece into a flat oval.
Bring a pot of water to a boil and drop the dough pieces into the water.
When the pieces float to the surface, remove them with a slotted spoon and drain.
Roll each piece in grated coconut to coat.
In a small bowl, mix the sugar and toasted sesame seeds.
Sprinkle the sugar-sesame mixture over the Palitaw before serving.
Kalamay
Kalamay is a sticky rice cake made from glutinous rice flour, coconut milk, and sugar. It’s often enjoyed as a snack or dessert and can be flavored with different ingredients like ube or pandan.
Ingredients:
2 cups glutinous rice flour
1 1/2 cups coconut milk
1 cup brown sugar
1/2 teaspoon pandan extract (optional)
Banana leaves (optional, for lining)
Instructions:
In a saucepan, combine the coconut milk and brown sugar. Cook over medium heat until the sugar dissolves.
Gradually add the glutinous rice flour, stirring constantly to avoid lumps.
Add the pandan extract, if using.
Continue cooking and stirring until the mixture thickens and pulls away from the sides of the pan.
Line a baking dish with banana leaves and spread the mixture evenly.
Let it cool completely before slicing and serving.
Pastillas de Leche
Pastillas de Leche are sweet milk candies made from condensed milk and powdered milk, often enjoyed as a treat or given as gifts.
Ingredients:
1 can (14 oz) sweetened condensed milk
2 cups powdered milk
1/2 cup sugar (for rolling)
Instructions:
In a bowl, mix the condensed milk and powdered milk until a dough forms.
Pinch off small pieces of dough and roll them into small logs or balls.
Roll each piece in sugar to coat.
Wrap each candy in cellophane or wax paper if desired.
Store in an airtight container.
Taho
Taho is a popular street food in the Philippines, consisting of silken tofu, sweet syrup, and tapioca pearls. It’s typically enjoyed as a breakfast treat or snack.
Ingredients:
1 block silken tofu
1/2 cup tapioca pearls
1 cup brown sugar
1/2 cup water
1 teaspoon vanilla extract
Instructions:
Cook the tapioca pearls according to package instructions. Drain and set aside.
In a saucepan, combine the brown sugar, water, and vanilla extract. Cook over medium heat until the sugar dissolves and the syrup thickens.
Heat the silken tofu in a steamer until warm.
In a glass or cup, layer the warm tofu, tapioca pearls, and syrup.
Serve immediately.
Filipino desserts offer a delightful blend of flavors, textures, and ingredients that reflect the rich culinary heritage of the Philippines. From creamy Leche Flan and Mango Float to the chewy goodness of Kalamay and Palitaw, these easy-to-make desserts bring a taste of the Philippines to your home. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these Filipino desserts are sure to please and impress.
