Easy to Make Yummy Filipino Sweet Treats

Filipino cuisine has a rich variety of sweet treats that are popular in the country. Here are some popular yummy Filipino sweet treats:

Table of Contents

1. Halo-halo

Halo-halo is a popular Filipino dessert that is made by layering shaved ice, various sweet toppings, evaporated milk, and sometimes, ice cream. The ingredients are mixed together before being consumed.

Halo-halo is one of Filipino Sweet Treats

The shaved ice is prepared by putting ice blocks into a machine that shaves them into fine ice crystals. The sweet toppings include boiled sweet beans, sweetened fruits such as banana, jackfruit, and mango, jellies such as agar and gulaman, sweetened yam, and sweetened corn. Other possible toppings include ube halaya, leche flan, and pinipig (crispy rice flakes).

To prepare the halo-halo, a tall glass is filled with shaved ice, and the sweet toppings are added one by one in layers. The evaporated milk is then poured over the top of the ice, followed by a scoop of ice cream. The mixture is then stirred together until all the ingredients are well blended.

Halo-halo is typically served during the summer months as a refreshing and cooling dessert. It is enjoyed by people of all ages and is often sold in food stalls and restaurants throughout the Philippines.

Here is a recipe for making halo-halo at home:

Ingredients:

4 cups shaved ice
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup boiled sweet beans (munggo or red beans)
1/2 cup sweetened fruits (sliced banana, jackfruit, mango, or papaya)
1/2 cup sweetened yam (ube halaya)
1/2 cup sweet corn kernels
1/4 cup nata de coco (coconut jelly)
1/4 cup kaong (sugar palm fruit)
1/4 cup gulaman (jelly)
1 scoop ube or vanilla ice cream
Optional toppings: leche flan, pinipig (crispy rice flakes), or crushed peanuts

Instructions:

Prepare the shaved ice by using a shaved ice machine or blender to finely crush ice. Place the shaved ice in a tall glass or a wide bowl.
Add the sweetened condensed milk and evaporated milk on top of the shaved ice.
Add the sweetened beans, sweetened fruits, sweetened yam, sweet corn kernels, nata de coco, and kaong. Layer the ingredients evenly and generously on top of the shaved ice.
Add a scoop of ube or vanilla ice cream on top of the ingredients.
Optional: Top with leche flan, pinipig, or crushed peanuts.
Serve immediately and enjoy!

Note: You can adjust the amount of toppings according to your preference. You can also substitute or add other sweet toppings, such as sweet potato, tapioca pearls, or macapuno. Additionally, you can experiment with different flavors of ice cream, such as mango or coconut.

2. Ube Halaya

Ube Halaya is a traditional Filipino dessert that is made from boiled and mashed purple yam, coconut milk, and condensed milk. It is a popular dessert in the Philippines and is often served during special occasions, such as birthdays and holidays.

To prepare Ube Halaya, the purple yam is boiled until it becomes soft and tender. The skin is then removed, and the yam is mashed into a smooth paste using a fork or a potato masher. The mashed yam is then mixed with coconut milk, condensed milk, and sometimes, butter or margarine. The mixture is stirred continuously over low heat until it thickens into a smooth and creamy texture.

The Ube Halaya can be served warm or cold, and it is often garnished with toasted coconut flakes or grated cheese. It can also be used as a filling or topping for other Filipino desserts, such as cakes, pastries, and ice cream.

Ube Halaya is not only delicious but also nutritious. Purple yam is a rich source of fiber, potassium, and vitamins A and C, while coconut milk provides healthy fats and antioxidants. The combination of these ingredients results in a flavorful and satisfying dessert that is loved by many Filipinos.

Here is a recipe for making Ube Halaya:

Ingredients:

1 kg purple yam
1 can (400ml) coconut milk
1 can (397g) condensed milk
1/2 cup granulated sugar
1/4 cup butter or margarine
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Optional: grated cheese or toasted coconut flakes for garnish

Instructions:

Wash the purple yam thoroughly and peel off the skin using a vegetable peeler or a knife. Cut the yam into small pieces and place them in a large pot.
Cover the purple yam with water and bring it to a boil over medium-high heat.
Reduce the heat and let it simmer until the yam is soft and tender, about 30 to 45 minutes.
Drain the water from the pot and let the purple yam cool down for a few minutes.
Mash the purple yam using a fork or a potato masher until it becomes smooth and lump-free.
In a separate pot, combine the coconut milk, condensed milk, sugar, butter or margarine, and salt. Cook the mixture over low heat, stirring constantly, until the sugar is dissolved and the butter or margarine is melted.
Add the mashed purple yam to the pot and mix well with the milk mixture. Continue to stir the mixture over low heat until it thickens and becomes smooth, about 30 to 40 minutes.
Add the vanilla extract and mix well.
Transfer the Ube Halaya to a greased baking dish or container and let it cool down to room temperature.

Optional: Garnish with grated cheese or toasted coconut flakes before serving.

Serve and enjoy! You can store any leftover Ube Halaya in the refrigerator for up to 5 days.

3. Bibingka

Bibingka is a traditional Filipino rice cake that is often served during the Christmas season. It is made from glutinous rice flour, coconut milk, and sugar, and it is cooked in a special clay pot or banana leaf-lined pan over hot coals.

To make bibingka, the glutinous rice flour is mixed with sugar, coconut milk, and sometimes, baking powder or yeast. The mixture is then poured into a greased and banana leaf-lined pan, and it is cooked over hot coals or in a preheated oven.

The bibingka is usually topped with slices of salted egg, grated coconut, and sometimes, melted butter or margarine. It is served warm and can be eaten as a snack or as a dessert.

In some regions of the Philippines, bibingka is also made with other ingredients, such as cassava, cornmeal, or purple yam. It can also be served with a side of hot chocolate or coffee for a more indulgent treat.

Bibingka is a beloved Filipino dessert that is often associated with the holiday season. Its soft and chewy texture, combined with the sweetness of coconut milk and saltiness of the salted eggs, make it a delightful and unique dessert that is enjoyed by many Filipinos.

Here is a recipe for making bibingka:

Ingredients:

2 cups glutinous rice flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups coconut milk
1/2 cup granulated sugar
2 eggs
2 tablespoons melted butter
banana leaves (optional)
salted eggs, sliced
grated coconut
grated cheese (optional)

Instructions:

Preheat the oven to 350°F (180°C).

In a mixing bowl, combine the glutinous rice flour, all-purpose flour, baking powder, and salt.
In a separate bowl, whisk together the coconut milk, sugar, eggs, and melted butter.
Slowly add the wet ingredients to the dry ingredients, and mix until well combined.
Grease a 9-inch round baking pan with oil or butter. Optional: Line the bottom of the pan with banana leaves.
Pour the batter into the pan, filling it up to about 1/2 inch thick.
Top the batter with sliced salted eggs and grated coconut.
Bake the bibingka in the preheated oven for about 25 to 30 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
Remove the bibingka from the oven and let it cool for a few minutes.
Optional: Top with grated cheese before serving.
Serve warm and enjoy! You can also store any leftover bibingka in an airtight container in the refrigerator for up to 3 days. Just reheat it in the microwave or oven before serving.

4. Mango Float Graham

Mango Float is a popular dessert in the Philippines that is composed of layers of crushed graham crackers, whipped cream, and sweet ripe mangoes. This sweet and creamy treat is easy to make and requires no baking.

Here’s a step-by-step guide on how to make Mango Float:

Ingredients:

24 pieces of graham crackers
2 cups of whipping cream
1 can of sweetened condensed milk
3-4 ripe mangoes, sliced

Instructions:

In a bowl, combine the whipping cream and sweetened condensed milk. Use an electric mixer to whip the mixture until it thickens and forms stiff peaks. This will be the cream layer of the Mango Float.
Prepare a rectangular container or a serving dish. Spread a layer of the whipped cream mixture at the bottom of the container.
Place a layer of graham crackers on top of the cream, breaking the crackers into smaller pieces as needed to cover the cream.
Add another layer of the whipped cream mixture on top of the graham crackers. Spread it evenly using a spatula.
Add a layer of sliced mangoes on top of the cream, making sure to cover the entire surface.
Repeat steps 3 to 5 until all the ingredients are used up. The final layer should be whipped cream.
Cover the container with cling wrap or aluminum foil, then refrigerate for at least 4 hours or overnight.
Once the Mango Float is set, you can top it with additional mango slices or whipped cream, as desired.

Mango Float is a refreshing dessert that’s perfect for warm weather or for any occasion. It’s easy to customize by adding different fruits or toppings to the layers, making it a versatile and delicious dessert option.

Coconut macaroons are a type of dessert that are made from shredded coconut, egg whites, sugar, and vanilla extract. They are a popular treat that can be enjoyed on their own or used as a base for other desserts.

5. Coconut Macaroons

Coconut Macaroons – a sweet and chewy cookie made with coconut flakes, condensed milk, and egg whites.

To make coconut macaroons, shredded coconut is mixed with sugar, egg whites, and vanilla extract until well combined. The mixture is then shaped into small balls and baked in the oven until golden brown. Once they are done, the macaroons are removed from the oven and allowed to cool.

The cooled macaroons can be stored in an airtight container for several days. They are a delicious and easy-to-make treat that can be enjoyed by anyone, regardless of their baking skills.

Coconut macaroons are often served during special occasions or as a sweet snack. They can also be used as a base for other desserts, such as cakes or pies. The versatility of coconut macaroons makes them a popular dessert option that is enjoyed by people all over the world.

Here is a recipe for coconut macaroons:

Ingredients:

4 egg whites
1/4 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 cups shredded coconut, sweetened or unsweetened

Instructions:

Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a large bowl, beat the egg whites and salt until stiff peaks form.
Gradually add the sugar and vanilla extract, and continue to beat until the mixture is glossy and thick.
Gently fold in the shredded coconut until it is evenly distributed.
Using a cookie scoop or tablespoon, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the macaroons for 20-25 minutes, or until they are lightly golden brown on the outside and set.
Remove the baking sheet from the oven and allow the macaroons to cool on the sheet for 5 minutes.
Transfer the macaroons to a wire rack to cool completely.
Once the macaroons are completely cooled, they can be stored in an airtight container at room temperature for up to 5 days.

Enjoy these delicious coconut macaroons as a sweet treat any time of the day!

6. Leche Flan

Leche flan is a popular dessert in the Philippines that is similar to crème caramel or caramel custard. It is a sweet and creamy dessert made from eggs, milk, sugar, and vanilla extract.

Here’s a step-by-step guide on how to make leche flan:

Ingredients:

10 egg yolks
1 can (14 oz) of sweetened condensed milk
1 can (12 oz) of evaporated milk
1 teaspoon of vanilla extract
1 cup of white sugar
1/4 cup of water

Instructions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
In a saucepan, mix the sugar and water. Heat the mixture over medium heat, stirring constantly until the sugar dissolves and turns into a caramel syrup. This may take around 10-15 minutes.
Pour the caramel syrup into a round baking dish or llanera. Tilt the dish to ensure that the syrup covers the bottom and the sides evenly.
Pour the egg mixture into the caramel-lined dish. Strain the mixture through a fine-mesh sieve to remove any lumps or bubbles.
Cover the dish with aluminum foil. Place it in a larger baking dish and fill the larger dish with hot water, making sure that the water reaches about halfway up the side of the dish with the flan mixture.
Bake the leche flan for about 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
Once done, remove the dish from the oven and let it cool to room temperature.
Chill the leche flan in the refrigerator for at least 2 hours or overnight.
To serve, run a knife along the edges of the dish to loosen the flan. Invert the dish onto a serving plate, allowing the caramel sauce to flow over the top of the flan.

Leche flan is a rich and creamy dessert that’s perfect for any occasion. It’s a great make-ahead dessert that can be prepared a day in advance. Enjoy this delicious dessert with family and friends!

7. Kakanin

Kakanin is a traditional Filipino dessert made from glutinous rice, coconut milk, sugar, and often flavored with ingredients such as pandan leaves, ube (purple yam), or jackfruit. It is typically served during special occasions such as fiestas, birthdays, and other celebrations.

Kakanin comes in a variety of forms and textures, with each region of the Philippines having its own unique version of the dessert. Some of the most popular types of kakanin include:

7.1 Biko

Biko: A sweet and sticky rice cake made from glutinous rice, coconut milk, and brown sugar. It is usually topped with latik (coconut curd).

Here’s a recipe for biko, a sweet and sticky rice cake:

Ingredients:

2 cups glutinous rice
2 cups water
2 cups coconut milk
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup toasted sesame seeds (optional)
banana leaves (optional)

Instructions:

Rinse the glutinous rice until the water runs clear. In a large pot, combine the rice and water and let it soak for 30 minutes.
After soaking, drain the rice and transfer it to a rice cooker. Add the coconut milk and salt, and stir to combine.
Cook the rice in the rice cooker until done. If you don’t have a rice cooker, you can cook the rice in a pot over medium heat until the liquid has been absorbed and the rice is cooked through.
In a separate pot, combine the brown sugar and 1 cup of water. Bring the mixture to a boil and then reduce the heat to low. Stir until the sugar has dissolved.
Add the cooked rice to the pot with the brown sugar syrup. Stir well to combine.
Cook the mixture over low heat, stirring constantly, until the liquid has been absorbed and the mixture has thickened. This may take around 20-30 minutes.
Remove the pot from the heat and stir in the vanilla extract. Let the mixture cool for a few minutes.
If using banana leaves, cut them into squares and line a baking dish with them. Transfer the biko mixture to the baking dish and flatten it with a spatula.
Sprinkle the toasted sesame seeds on top, if using.
Let the biko cool completely before slicing and serving.

Biko can be stored in the refrigerator for up to 5 days. It can be served as is or with additional toppings, such as grated coconut or toasted sesame seeds, to enhance its flavor and presentation. Enjoy this sweet and satisfying Filipino dessert!

7.2 Sapin-sapin

Sapin-sapin: A colorful layered dessert made from rice flour, coconut milk, and sugar, and flavored with ube and pandan.

Here’s a recipe for sapin-sapin, a colorful and layered Filipino dessert made from glutinous rice flour, coconut milk, and sugar:

Ingredients:

1 1/2 cups glutinous rice flour
1/2 cup rice flour
1 3/4 cups sugar
2 1/2 cups coconut milk
1/4 teaspoon ube (purple yam) flavoring
1/4 teaspoon pandan flavoring
food coloring (optional)
grated coconut (for topping)

Instructions:

In a mixing bowl, combine the glutinous rice flour, rice flour, and 1 cup of sugar. Mix well.
Gradually add the coconut milk to the mixture, stirring continuously until a smooth batter is formed.
Divide the batter into 3 equal portions. Add ube flavoring to one portion, pandan flavoring to another portion, and food coloring (if desired) to the remaining portion.
Grease an 8-inch round cake pan with cooking spray. Pour the ube-flavored batter into the pan and spread it evenly. Steam for 10 minutes.
Pour the pandan-flavored batter on top of the cooked ube layer and spread it evenly. Steam for another 10 minutes.
Finally, pour the remaining colored batter on top of the pandan layer and spread it evenly. Steam for another 10 minutes.
Check if the sapin-sapin is cooked by inserting a toothpick in the center. If it comes out clean, it is done.
Sprinkle the remaining sugar on top of the sapin-sapin while it is still hot. Let it cool completely before slicing.
Serve the sapin-sapin topped with grated coconut.

Sapin-sapin can be stored in the refrigerator for up to 3 days. Enjoy this beautiful and delicious Filipino dessert!

7.3 Palitaw

Palitaw: A flat and chewy rice cake made from glutinous rice flour, shaped into balls, boiled in water until it floats, and coated with grated coconut and sugar.

Here’s a recipe for palitaw, a traditional Filipino dessert made with glutinous rice flour, coconut, and sugar:

Ingredients:

2 cups glutinous rice flour
1 cup water
1/2 cup grated coconut
1/2 cup brown sugar
1/4 cup toasted sesame seeds

Instructions:

In a mixing bowl, combine the glutinous rice flour and water. Mix well until a smooth dough is formed.
Divide the dough into small pieces and roll each piece into a ball.
Flatten each ball into a disc shape, about 2 inches in diameter.
In a pot, bring water to a boil. Add the flattened dough and cook for about 2-3 minutes or until it floats to the surface.
Using a slotted spoon, transfer the cooked palitaw to a plate.
In a separate pan, toast the grated coconut over medium heat until golden brown.
In a small bowl, mix the brown sugar and toasted sesame seeds.
Dip each palitaw into the toasted coconut and then into the sugar and sesame seed mixture.
Serve the palitaw warm or at room temperature.

Palitaw can be stored in an airtight container at room temperature for up to 2 days. Enjoy this simple and delicious Filipino dessert!

7.4 Kutsinta

Kutsinta: A chewy and slightly sweet rice cake made from rice flour, brown sugar, and lye water. It is often served with grated coconut on top.

Kutsinta is a popular Filipino dessert made from a mixture of rice flour, brown sugar, and lye water. It is commonly served for breakfast or as an afternoon snack. Here’s a recipe to make it:

Ingredients:

1 cup rice flour
1 cup brown sugar
1 teaspoon lye water (potassium carbonate solution)
1 1/2 cups water
1/4 cup grated coconut (optional)

Instructions:

In a mixing bowl, combine the rice flour and brown sugar. Mix well.
Add the lye water and water to the mixture. Mix thoroughly until a smooth batter is formed. Let it rest for at least 30 minutes.
Grease small molds with cooking oil. Pour the batter into the molds until they are about 3/4 full.
Steam the molds for 30-40 minutes or until the kutsinta is firm and translucent.
Remove the kutsinta from the molds and let them cool.
Serve the kutsinta topped with grated coconut (optional).

Kutsinta can be stored in an airtight container at room temperature for up to 3 days. Enjoy this delicious Filipino dessert!

Kakanin is a popular and beloved dessert in the Philippines, enjoyed by people of all ages. It can be found in local markets, specialty shops, and even in some restaurants that serve Filipino cuisine.

8. Maruya

Maruya is a Filipino snack that is made by coating sliced bananas in a batter and then deep-frying them.

To make maruya, sliced bananas are coated with a batter made from flour, sugar, egg, baking powder, and milk. The mixture is stirred until smooth and then the sliced bananas are added to it. The bananas are then coated with the batter using tongs or a fork.

The coated bananas are deep-fried in hot oil until they turn golden brown. They are then removed from the oil and allowed to drain on paper towels to remove any excess oil.

Finally, the maruya is sprinkled with sugar and served hot. It is commonly enjoyed as a dessert or snack with a cup of coffee or tea.

Here’s a recipe for maruya, a popular Filipino snack made with sliced bananas:

Ingredients:

2 ripe bananas, sliced
1 cup all-purpose flour
3 tablespoons white sugar
1 teaspoon baking powder
1 egg, beaten
1/2 cup milk
oil, for frying
additional white sugar, for sprinkling

Instructions:

In a mixing bowl, combine the flour, sugar, and baking powder. Mix well.
Add the beaten egg and milk to the dry ingredients. Mix until a smooth batter is formed.
Dip the sliced bananas into the batter, making sure to coat them evenly.
Heat oil in a frying pan over medium heat. Once hot, add the coated bananas to the pan.
Fry the bananas until golden brown, turning occasionally to ensure that they are cooked evenly.
Remove the fried bananas from the pan and place them on paper towels to remove excess oil.
Sprinkle the maruya with additional sugar while they are still hot.
Serve the maruya warm as a snack or dessert.

Enjoy this delicious and easy-to-make Filipino treat!

9. Ensaymada

Ensaymada – is a sweet and buttery Filipino bread that is typically served for breakfast or as a snack.

Here’s a recipe for ensaymada, a popular Filipino bread:

Ingredients:

4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1/2 cup warm milk
1/2 cup unsalted butter, softened
2 eggs, room temperature
melted butter, for brushing
sugar, for sprinkling
grated cheese, for sprinkling

Instructions:

In a mixing bowl, combine the flour, sugar, and salt. Mix well.
In a separate bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until frothy.
Add the yeast mixture to the flour mixture. Add the warm milk, softened butter, and eggs. Mix until a smooth dough is formed.
Knead the dough on a floured surface for 10-15 minutes until it is smooth and elastic.
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1-2 hours until it has doubled in size.
Preheat the oven to 350°F (180°C).
Punch down the dough and divide it into equal portions. Roll each portion into a ball and then flatten it into a disc.
Roll the disc into a spiral or coil shape and place it onto a greased baking sheet.
Brush each ensaymada with melted butter and sprinkle with sugar and grated cheese.
Bake the ensaymada for 15-20 minutes until golden brown.
Brush the baked ensaymada with more melted butter and sprinkle with more sugar and grated cheese.
Serve the ensaymada warm or at room temperature with a hot cup of coffee or tea.

Enjoy this delicious Filipino bread!

10. Turon

Turon is a popular Filipino snack made from ripe plantains and jackfruit wrapped in spring roll wrappers and fried until crispy. Here’s a description of the process of making turon:

To make turon, ripe plantains are sliced and jackfruit is cut into small pieces. A mixture of brown sugar and cinnamon is then sprinkled over the fruit.

Spring roll wrappers are cut into smaller pieces and rolled into thin, long strips. Each strip is then filled with the fruit mixture and folded into a roll.

The turon rolls are then fried in hot oil until they are crispy and golden brown. Once cooked, the turon is removed from the oil and drained on paper towels to remove excess oil.

Finally, the turon is served warm with a drizzle of caramel sauce or a sprinkle of powdered sugar. It can also be served with a scoop of vanilla ice cream for a delicious dessert.

Turon is a tasty and easy-to-make snack that is perfect for any occasion.

Here’s a recipe for turon, a popular Filipino snack:

Ingredients:

6 ripe plantains, peeled and sliced
1 cup jackfruit, cut into small pieces
1/2 cup brown sugar
1 teaspoon cinnamon
10 spring roll wrappers, cut into strips
oil for frying
caramel sauce or powdered sugar, for serving

Instructions:

In a bowl, mix together the sliced plantains, jackfruit, brown sugar, and cinnamon.
Lay out the spring roll wrapper strips and place a spoonful of the fruit mixture on the bottom edge of each strip.
Roll the wrapper over the fruit mixture once, then fold in the sides, and continue rolling until the end of the wrapper. Seal the edge with water.
Heat oil in a deep frying pan over medium heat.
Fry the turon in the hot oil until they are golden brown and crispy. Remove from the oil and drain on paper towels.
Serve the turon warm with a drizzle of caramel sauce or a sprinkle of powdered sugar.

Enjoy this delicious Filipino snack!

11. Maja Blanca

Maja Blanca is a traditional Filipino dessert made from coconut milk, cornstarch, sugar, and various toppings such as toasted coconut flakes, toasted nuts, or fruit. Here’s a description of the process of making Maja Blanca:

First, coconut milk, sugar, and cornstarch are combined in a pot and cooked over medium heat, stirring constantly, until the mixture thickens and starts to boil. This mixture is known as the base.

Once the base has thickened, it is poured into a greased baking dish and smoothed out into an even layer. It is then left to cool and set in the refrigerator for a few hours.

Once the Maja Blanca is set, it is removed from the refrigerator and topped with toasted coconut flakes, toasted nuts, or fruit, depending on personal preference.

Maja Blanca is a popular dessert in the Philippines and is often served during special occasions and celebrations. It is a creamy and sweet dessert that is perfect for satisfying any sweet tooth.

Here’s a recipe for Maja Blanca, a traditional Filipino coconut pudding:

Ingredients:

2 cans (13.5 oz) coconut milk
1 can (14 oz) sweetened condensed milk
1 cup cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup toasted coconut flakes, for garnish (optional)

Instructions:

Grease a 9-inch square baking dish with cooking spray or butter.
In a large pot, whisk together the coconut milk, sweetened condensed milk, cornstarch, sugar, and salt until well combined.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil, about 10-15 minutes.
Remove the pot from the heat and stir in the vanilla extract.
Pour the mixture into the prepared baking dish and smooth it out into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours or until set.
Once the Maja Blanca is set, sprinkle the toasted coconut flakes over the top (if using) and cut it into squares.
Serve the Maja Blanca chilled and enjoy!

Note: To make toasted coconut flakes, simply spread coconut flakes on a baking sheet and bake at 350°F for 5-10 minutes, or until golden brown.

12. Puto

Puto – a steamed rice cake made with rice flour, sugar, and coconut milk, often served with grated coconut.

Here’s a recipe for Puto, a traditional Filipino steamed rice cake:

Ingredients:

2 cups rice flour
1 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups water
cooking spray or butter, for greasing
grated cheese, butter, or salted egg for toppings (optional)

Instructions:

In a large mixing bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined.
Slowly add the water to the mixture while stirring until a smooth batter forms.
Grease small muffin cups or puto molds with cooking spray or butter.
Fill the molds with the batter until they are about 2/3 full.
Place the molds in a steamer basket over boiling water and steam for 10-15 minutes, or until a toothpick inserted in the center of a puto comes out clean.
Once cooked, remove the puto from the steamer and allow them to cool for a few minutes before removing them from the molds.
Serve the puto on their own or with grated cheese, butter, or salted egg on top (if using).

Puto is a simple and delicious snack that can be enjoyed any time of the day. This recipe makes about 20-24 pieces of puto, depending on the size of the molds. Enjoy!

13. Taho

Taho is a popular Filipino street food made from soft tofu, sago pearls, and sweet syrup. Here’s a description of how taho is made:

First, the soft tofu is cooked in a large pot until it is heated through and becomes silky and smooth in texture. The tofu is then scooped into individual cups.

Next, the sago pearls are cooked separately in boiling water until they become soft and chewy. They are then spooned on top of the tofu in the cups.

Finally, a sweet syrup made from brown sugar and vanilla is poured over the top of the sago and tofu. The syrup is typically warm, which helps to slightly melt the tofu and create a delicious, creamy texture.

Taho is typically served in the mornings by street vendors who carry large metal containers filled with the ingredients. It is a popular breakfast food in the Philippines and is often enjoyed as a quick and tasty snack throughout the day.

Here’s a recipe for taho, a popular Filipino street food:

Ingredients:

1 block (14 oz) soft tofu
1/2 cup sago pearls (tapioca pearls)
1 1/2 cups water
1/2 cup brown sugar
1 teaspoon vanilla extract

Instructions:

Cut the soft tofu into small cubes and set aside.
Rinse the sago pearls and soak them in water for 30 minutes.
Drain the sago pearls and add them to a pot of boiling water. Cook for 10-15 minutes or until the pearls become soft and translucent. Drain and set aside.
In a separate pot, combine the brown sugar and 1 1/2 cups water. Bring to a boil and simmer for 5 minutes or until the sugar is completely dissolved. Add the vanilla extract and stir.
Place the cubed tofu into individual cups or bowls.
Spoon the cooked sago pearls on top of the tofu.
Pour the sweet syrup over the sago and tofu.
Serve the taho warm or chilled.

Note: This recipe makes about 4-6 servings of taho. Adjust the amounts of sugar and vanilla extract to your desired level of sweetness.

14. Polvoron

Polvoron – a crumbly and sweet powder-like dessert made with toasted flour, powdered milk, and sugar, often flavored with ube or mango.

Polvoron is a sweet and crumbly Filipino delicacy made of toasted flour, powdered milk, sugar, and butter. Here’s a brief explanation of how it’s made:

First, the flour is toasted in a pan until it turns light brown in color and gives off a nutty aroma. The toasted flour is then mixed with powdered milk, sugar, and melted butter until it forms a crumbly mixture.

The mixture is then shaped into small, bite-sized pieces using a special polvoron mold or by hand. The polvoron is then wrapped in colorful cellophane or paper to keep it fresh.

Polvoron is a popular treat in the Philippines and is often given as a gift or sold in souvenir shops. It is also a popular snack for children and adults alike, and can be found in many local bakeries and markets.

There are many variations of polvoron, including flavors like ube (purple yam), chocolate, and peanut butter. The basic recipe can also be modified by adding nuts, dried fruit, or other ingredients to create new and unique flavors.

Here’s a recipe for classic polvoron:

Ingredients:

2 cups all-purpose flour
1 cup powdered milk
1 cup sugar
1 cup butter

Instructions:

Toast the flour in a pan over medium heat, stirring constantly, until light brown in color and aromatic. Remove from heat and let cool.
In a large mixing bowl, combine the toasted flour, powdered milk, and sugar. Mix well.
Melt the butter in a saucepan over low heat.
Pour the melted butter over the dry ingredients and mix until it forms a crumbly mixture.
Using a polvoron mold or by hand, shape the mixture into small, bite-sized pieces.
Wrap each polvoron in colorful cellophane or paper to keep it fresh.
Serve and enjoy!

Note: This recipe makes about 30-40 pieces of polvoron. You can experiment with different flavors by adding nuts, dried fruit, or other ingredients to the mixture. To make ube or other flavored polvoron, simply substitute some of the flour with powdered ube or other flavorings.

15. Buko Pie

Buko pie is a Filipino dessert made with a flaky pastry crust filled with a creamy mixture of young coconut meat, condensed milk, and sometimes cornstarch or custard powder.

Here’s a recipe for homemade buko pie:

Ingredients:

For the crust:

2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
3/4 cup unsalted butter, chilled and cut into small pieces
4-5 tbsp ice water

For the filling:

4 cups young coconut meat, shredded
1 can (14 oz) sweetened condensed milk
3 tbsp cornstarch
1 tsp vanilla extract

Instructions:

Preheat the oven to 375°F (190°C).
To make the crust, combine the flour, sugar, and salt in a mixing bowl. Add the butter and mix until the mixture resembles coarse breadcrumbs.
Gradually add the ice water, 1 tablespoon at a time, until the mixture forms a smooth dough.
Divide the dough into two portions, one slightly larger than the other.
Roll out the larger portion of the dough and place it into a 9-inch pie dish. Trim the edges and set aside.
To make the filling, combine the shredded coconut, sweetened condensed milk, cornstarch, and vanilla extract in a mixing bowl. Mix well.
Pour the filling into the prepared pie crust.
Roll out the remaining portion of the dough and place it over the filling. Press the edges to seal and trim any excess.
Make slits on top of the dough to allow steam to escape.
Bake the pie for 40-45 minutes or until the crust is golden brown.
Allow the pie to cool to room temperature before serving.

Buko pie is best served warm or at room temperature. It can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy!

First, the pastry crust is prepared by combining flour, sugar, salt, and butter in a mixing bowl. The ingredients are then blended together until the mixture resembles coarse breadcrumbs. Water is added gradually until a smooth dough is formed.

The dough is then rolled out and placed into a pie dish. The edges of the crust are crimped to create a decorative border.

For the filling, the young coconut meat is shredded and mixed with condensed milk, cornstarch or custard powder, and sometimes vanilla extract or other flavorings. The mixture is then poured into the pastry crust.

The pie is baked in the oven until the crust is golden brown and the filling is set. It is typically served warm or at room temperature.

Buko pie is a popular dessert in the Philippines, especially in the regions where coconuts are abundant. It is often sold in bakeries, markets, and roadside stalls. It is also a popular gift item for family and friends.

16. Pastillas

Pastillas is a sweet and creamy Filipino delicacy made with condensed milk and powdered milk. Here’s a simple recipe for making pastillas:

Ingredients:

1 can (14 oz) sweetened condensed milk
2 cups powdered milk
1/4 cup sugar
extra powdered milk for coating

Instructions:

In a mixing bowl, combine the condensed milk, powdered milk, and sugar. Mix well until a smooth and pliable dough is formed.
Dust a clean surface with powdered milk and knead the dough until it becomes smooth.
Pinch a small portion of the dough and roll it into a ball. Repeat until all the dough is used up.
Roll each ball into a cylindrical shape about 2 inches long.
Roll the pastillas in powdered milk to coat evenly.
Wrap each piece in colorful cellophane or paper.
Chill the pastillas in the refrigerator for at least an hour before serving.

This recipe makes around 30-40 pieces of pastillas, depending on the size. It’s a great snack or dessert that can be enjoyed at any time of the day.

17. Dulce de Leche

Dulce de leche is a sweet and creamy caramel-like spread or sauce that originated in Latin America. It is made by slowly heating sweetened milk until it thickens and turns a rich, caramel color. The name “dulce de leche” translates to “sweet milk” in Spanish.

Dulce de leche can be made using different methods, such as stovetop cooking, pressure cooking, or baking in the oven. It is often used as a topping or filling for cakes, pastries, and desserts, or as a spread for bread, biscuits, and crackers.

In the Philippines, dulce de leche is often called “milk caramel” or “caramel sauce” and is commonly used in making desserts like leche flan, cake, and pastries.

Ingredients:

2 cans of sweetened condensed milk

Instructions:

Preheat your oven to 425°F (220°C).
Pour the sweetened condensed milk into an oven-safe dish, such as a pie dish or a casserole dish.
Cover the dish tightly with foil, making sure it is completely sealed around the edges.
Place the dish in a larger baking pan, and fill the pan with water until it reaches halfway up the sides of the dish.
Bake in the oven for 1 1/2 to 2 hours, or until the condensed milk has turned a rich caramel color.
Carefully remove the dish from the water bath, and let it cool to room temperature.
Once cooled, whisk the dulce de leche until it becomes smooth and creamy.
Transfer the dulce de leche to a jar or airtight container, and store it in the refrigerator until ready to use.

Note: Some recipes call for boiling the unopened cans of condensed milk in a pot of water for several hours. This method is not recommended as it poses a risk of explosion and can be dangerous. The oven method is a safer and more reliable way to make dulce de leche.

18. Fruit Salad

Fruit salad is a type of dish that typically consists of a variety of fresh fruits that have been cut into bite-sized pieces and combined with a sweet dressing or sauce. The exact ingredients and preparation can vary widely depending on the recipe and cultural context.

In the Philippines, fruit salad often includes a combination of canned fruit cocktail, fresh tropical fruits like mangoes and pineapples, sweetened condensed milk, cream, and sometimes grated cheese or tapioca pearls. In other parts of the world, fruit salad might include ingredients like berries, melons, grapes, apples, or citrus fruits, and be dressed with yogurt, honey, or a citrus juice dressing.

Fruit salad is often served as a side dish, dessert, or snack, and can be a refreshing and healthy addition to any meal. It is popular in many cultures around the world and can be adapted to suit a wide range of tastes and dietary preferences.

Ingredients:

1 can (822g) fruit cocktail, drained
1 cup nata de coco (coconut gel), drained
1 cup kaong (palm fruit), drained
1 cup fresh pineapple chunks, drained
1 cup fresh mango chunks
1 cup fresh papaya chunks
1 cup fresh apple chunks
1 cup grapes, halved
1 can (300ml) sweetened condensed milk
1 cup all-purpose cream
1/4 cup cheddar cheese, grated

Instructions:

In a large mixing bowl, combine the drained fruit cocktail, nata de coco, kaong, pineapple chunks, mango chunks, papaya chunks, apple chunks, and grapes.
In another mixing bowl, whisk together the sweetened condensed milk and all-purpose cream until well combined.
Pour the cream mixture over the fruit mixture, and stir gently to combine.
Sprinkle the grated cheese over the top of the fruit salad.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Serve chilled and enjoy!

19. Ginataang Bilo-bilo

Ginataang bilo-bilo is a popular Filipino dessert made with glutinous rice balls (bilo-bilo) cooked in coconut milk (gata) and sweetened with sugar. The dish often includes various types of sweet potato, bananas, and tapioca pearls for added texture and flavor. Some recipes also include jackfruit, yams, and other tropical fruits.

Ginataang bilo-bilo is typically served warm, and can be enjoyed as a mid-day snack or dessert. It is often served in small bowls or cups, and may be topped with toasted coconut flakes for added texture and flavor. The dish is popular throughout the Philippines, and variations of the recipe can be found in different regions of the country.

Ingredients:

1 cup glutinous rice flour
1/2 cup water
1/2 cup sweet potato, peeled and cubed
1/2 cup taro root, peeled and cubed
1/2 cup ripe jackfruit, sliced into small pieces
1/2 cup small sago (tapioca pearls), soaked in water
1 can (400 ml) coconut milk
1/2 cup white sugar
2 pandan leaves (optional)

Instructions:

In a mixing bowl, combine the glutinous rice flour and water. Knead until it forms a smooth dough. Form the dough into small balls, about 1 inch in diameter.
In a pot, bring water to a boil. Drop the rice balls and cook until they float to the surface. Remove from the pot and set aside.
In another pot, combine the sweet potato, taro root, and jackfruit. Add enough water to cover the ingredients. Bring to a boil and cook until the vegetables are soft.
Add the cooked rice balls and sago to the pot. Stir gently to combine.
Add the coconut milk, sugar, and pandan leaves (if using). Simmer over low heat until the coconut milk thickens and the mixture is heated through.
Serve warm and enjoy!

20. Banana Cue

Banana cue is a popular Filipino snack made from bananas coated in caramelized brown sugar. The bananas used for banana cue are usually the saba variety, which is firmer and less sweet than the typical Cavendish bananas found in supermarkets. The bananas are skewered on bamboo sticks, then fried until the sugar coating caramelizes, resulting in a sweet, crunchy exterior and a soft, warm interior. Banana cue is often sold as street food or in local markets, and is commonly enjoyed as a mid-day snack or dessert. It is a popular and beloved snack in the Philippines.

Ingredients:

6-8 saba bananas, peeled and sliced lengthwise
1 cup brown sugar
1/2 cup water
Vegetable oil for frying

Instructions:

In a pan, combine brown sugar and water. Cook over low heat until the sugar is dissolved and the mixture becomes thick and syrupy. This is your caramel sauce.
Heat the vegetable oil in a frying pan over medium heat.
Once the oil is hot, add the sliced bananas and fry until they start to turn golden brown.
Using a slotted spoon, remove the bananas from the pan and let them drain on a paper towel to remove excess oil.
Dip each banana slice in the caramel sauce, making sure it is fully coated. Use a fork to remove the banana from the sauce and place it on a plate or a serving dish. Repeat the process for all the banana slices.
Let the caramel harden for a few minutes before serving.
Serve warm and enjoy your delicious homemade banana cue!

21. Espasol

Espasol is a traditional Filipino sweet treat made from toasted rice flour, coconut milk, and sugar. It is a type of rice cake that is cylindrical in shape, with a slightly powdery and crumbly texture. The rice flour is first toasted in a pan until it turns golden brown, then mixed with coconut milk and sugar to form a dough-like mixture. The mixture is then rolled into cylinders and coated with additional toasted rice flour to prevent sticking. Espasol is typically served as a snack or dessert and is often enjoyed with a cup of hot tea or coffee. It is a popular treat during special occasions such as fiestas or holidays, but can also be found in local markets and bakeries.

Ingredients:

2 cups glutinous rice flour
1 cup toasted rice flour
1 cup sugar
1 can (13.5 oz) coconut milk
1/4 teaspoon salt

Instructions:

In a pan, toast the glutinous rice flour over low heat until it turns golden brown. This should take about 10-15 minutes. Be careful not to burn it.
In a separate pan, toast the plain rice flour until it turns golden brown. This should take about 5-7 minutes. Set aside.
In a large mixing bowl, combine the toasted glutinous rice flour, sugar, and salt. Mix well.
Slowly pour in the coconut milk while stirring the mixture continuously until a dough-like consistency is achieved.
Using your hands, shape the dough into small cylinders or logs about 2-3 inches long and 1 inch in diameter.
Roll each cylinder in the toasted rice flour until fully coated.
Repeat until all the dough is used up.
Wrap each espasol in wax paper or cellophane.
Store in an airtight container at room temperature.

Enjoy your homemade espasol as a delicious Filipino snack or dessert!

22. Mango Sago

Mango Sago is a popular Filipino dessert that consists of ripe mangoes, sago pearls (tapioca pearls), and a sweet mango-infused milk mixture. It is a refreshing and creamy dessert that is perfect for hot summer days. The dessert is usually served cold and can be enjoyed as a midday snack or after a meal.

To make Mango Sago, you will need the following ingredients:

2 ripe mangoes, peeled and diced
1 cup small sago pearls (tapioca pearls)
1 can (14 oz) sweetened condensed milk
1 cup evaporated milk
1 cup water
1/4 cup sugar
Ice cubes

Instructions:

Cook the sago pearls in boiling water until they become translucent. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, water, and sugar. Stir well until the sugar is fully dissolved.
Add the diced mangoes to the milk mixture and stir until fully coated.
Add the cooked sago pearls to the mixture and stir gently to combine.
Chill the Mango Sago in the refrigerator for at least 1 hour.
Before serving, add some ice cubes to the mixture to make it more refreshing.
Spoon the chilled Mango Sago into serving bowls or glasses and serve immediately.

Enjoy your delicious and refreshing Mango Sago dessert!

23. Ube Macapuno

Ube Macapuno Cake is a popular Filipino cake made with purple yam (ube) and macapuno, a type of sweetened coconut meat. The cake has a vibrant purple color and a distinct flavor that is both sweet and nutty. It is a popular dessert for special occasions and celebrations.

To make Ube Macapuno Cake, you will need the following ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 eggs
1/2 cup milk
1/2 cup mashed ube (purple yam)
1/4 cup macapuno (sweetened coconut meat)
Ube extract (optional)
Purple food coloring (optional)
Whipped cream (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until fully incorporated.
Fold in the mashed ube and macapuno, and mix well.
If desired, add ube extract and purple food coloring to intensify the color and flavor of the cake batter.
Pour the batter into the prepared cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely before frosting with whipped cream or your favorite frosting.
To serve, slice the Ube Macapuno Cake into pieces and enjoy!

Ube Macapuno Cake is a delicious and unique dessert that is sure to impress your friends and family. Enjoy!

25. Mamon

Mamon is a popular Filipino sponge cake that is often served as a dessert or snack. It is a light and fluffy cake that is made with eggs, flour, sugar, and baking powder. Mamon is typically baked in small molds, which gives it its distinctive shape and allows for individual servings.

Mamon is a versatile cake that can be enjoyed on its own or paired with various toppings or fillings, such as buttercream, custard, or fruit preserves. It is a staple dessert in Filipino households and is often served during special occasions or gatherings.

There are various types of mamon, including classic plain mamon, cheese mamon, ube mamon, and mocha mamon. Each variety has its own unique flavor and texture, but all are characterized by their light and airy texture and melt-in-your-mouth goodness.

Here’s a recipe for classic Filipino Mamon:

Ingredients:

6 large eggs, separated
1/2 cup sugar
1/4 cup vegetable oil
1/4 cup water
1 tsp vanilla extract
1 1/4 cup cake flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar
Powdered sugar for dusting

Instructions:

Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
In a large bowl, whisk together egg yolks and sugar until light and fluffy.
Add oil, water, and vanilla extract to the bowl and mix until well combined.
Sift together cake flour, baking powder, and salt into the bowl and mix until just combined.
In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
Fold the egg whites into the batter until no white streaks remain.
Scoop the batter into the muffin tin, filling each liner 3/4 of the way full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for a few minutes before removing from the muffin tin.
Dust with powdered sugar before serving.

Enjoy your fluffy and delicious Mamon!

For more Filipino dish, check our 15 Traditional Filipino Foods you need to try