24 Delicious Filipino Dessert Recipes Easy to Make

Nothing brings people together like the sweet, irresistible flavors of Filipino desserts! Whether you’re a seasoned baker or just starting out, our roundup of 24 Delicious Filipino Dessert Recipes Easy to Make is your ticket to exploring the vibrant and comforting world of Filipino sweets. From creamy leche flan to chewy ube halaya, these treats are sure to delight your taste buds and impress your loved ones. Let’s dive in!

Leche Flan

Just imagine a dessert so silky and rich, it feels like a luxurious embrace for your palate. Leche Flan, a classic Filipino custard, is that dreamy treat, with its caramelized sugar top and velvety smooth texture that melts delightfully in your mouth.

Ingredients

• 1 cup granulated sugar, for a glossy, deep amber caramel
• 12 large farm-fresh egg yolks, for a rich and creamy base
• 1 can (14 oz) sweetened condensed milk, for its thick, sugary sweetness
• 1 can (12 oz) evaporated milk, for a light, airy texture
• 1 tsp pure vanilla extract, for a warm, aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a consistent baking environment.
2. In a small saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns into a deep amber liquid caramel, about 5-7 minutes. Tip: Watch closely to prevent burning.
3. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a large bowl, gently whisk the egg yolks until smooth, then blend in the condensed milk, evaporated milk, and vanilla extract. Tip: Avoid overmixing to keep the flan tender.
5. Strain the mixture through a fine-mesh sieve into the caramel-coated dish to remove any lumps for an ultra-smooth texture.
6. Cover the dish with aluminum foil and place it in a larger baking pan. Fill the pan with hot water until it reaches halfway up the sides of the flan dish for a water bath. Tip: This gentle heat ensures even cooking.
7. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set.
9. To serve, run a knife around the edges of the dish and invert onto a serving plate, allowing the caramel to drizzle over the top.

Masterfully crafted, this Leche Flan boasts a contrast of textures—creamy custard against the crisp caramel layer. Serve it chilled, perhaps with a sprinkle of sea salt or a side of fresh berries, to elevate its decadence.

Halo-Halo

Whisking you away to a tropical paradise, Halo-Halo is a vibrant Filipino dessert that layers shaved ice with an array of sweet ingredients, creating a refreshing and visually stunning treat perfect for beating the summer heat.

Ingredients

• 1 cup sweetened red beans, cooked until tender and slightly sticky
• 1/2 cup ripe jackfruit, sliced into thin strips
• 1/2 cup young coconut strips, fresh and chewy
• 1/2 cup sweetened plantains, caramelized to a golden hue
• 1/2 cup leche flan, creamy and rich, cut into small cubes
• 1/2 cup ube halaya, vibrant purple and velvety smooth
• 1/2 cup evaporated milk, cold and slightly sweet
• 1/2 cup shaved ice, finely crushed to a snow-like consistency
• 1 scoop vanilla ice cream, premium and airy

Instructions

1. In a tall glass, layer the sweetened red beans, jackfruit, young coconut strips, and sweetened plantains in that order.
2. Add a layer of leche flan cubes followed by a spoonful of ube halaya, spreading it gently to cover the flan.
3. Fill the glass to the top with finely shaved ice, pressing down lightly to compact the layers.
4. Drizzle the evaporated milk over the shaved ice, allowing it to seep through to the bottom layers.
5. Top with a scoop of vanilla ice cream, placing it delicately on the center of the shaved ice.
6. Serve immediately with a long spoon to mix all the layers together before eating.

This dessert offers a delightful contrast of textures, from the creamy ice cream and flan to the chewy fruits and beans, all unified by the cooling shaved ice. For an extra touch of elegance, garnish with a sprinkle of toasted rice crumbs or a drizzle of coconut syrup before serving.

Ube Halaya

Just when you thought the world of desserts couldn’t get any more vibrant, along comes Ube Halaya, a luscious Filipino delicacy that’s as visually stunning as it is delicious. This velvety purple yam jam, with its deep, earthy sweetness and creamy texture, is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups grated purple yam (ube), fresh or frozen, for a vibrant color and natural sweetness
• 1 can (13.5 oz) coconut milk, full-fat for richness
• 1 can (12 oz) evaporated milk, for a creamy texture
• 1 cup granulated sugar, to sweeten
• 1/4 cup unsalted butter, for a silky finish
• 1 tsp vanilla extract, pure for aromatic depth

Instructions

1. In a large, heavy-bottomed pan, combine the grated ube, coconut milk, and evaporated milk over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Cook for 30 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is ideal for stirring as it won’t react with the acidic ingredients.
3. Add the sugar and continue to cook for another 20 minutes, stirring more frequently as the mixture thickens. Tip: The halaya is ready when it pulls away from the sides of the pan.
4. Stir in the butter and vanilla extract until fully incorporated. Cook for an additional 5 minutes to meld the flavors. Tip: For an extra glossy finish, a splash of coconut cream can be added at this stage.
5. Remove from heat and transfer to a greased serving dish or individual jars. Allow to cool slightly before serving.

This Ube Halaya boasts a thick, spreadable consistency with a rich, buttery flavor that’s perfectly balanced by the natural sweetness of the ube. Serve it warm over toast, as a filling for pastries, or enjoy it by the spoonful for a truly indulgent treat.

Bibingka

Just imagine the warm, comforting aroma of freshly baked Bibingka wafting through the air, a traditional Filipino rice cake that’s as rich in flavor as it is in cultural heritage. This beloved treat, with its golden crust and tender, slightly chewy interior, is a festive staple that’s surprisingly simple to recreate in your own kitchen.

Ingredients

• 2 cups glutinous rice flour, finely sifted for a smooth batter
• 1 cup coconut milk, rich and creamy for depth of flavor
• 1/2 cup granulated sugar, to sweeten the cake perfectly
• 3 large eggs, farm-fresh for richness and structure
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 teaspoon baking powder, for a light and airy texture
• 1/4 teaspoon salt, to balance the sweetness
• Banana leaves, for wrapping and imparting a subtle, earthy aroma

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking pan with banana leaves, lightly greasing them with melted butter to prevent sticking.
2. In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt until well combined.
3. Add the coconut milk, eggs, and melted butter to the dry ingredients, stirring until the batter is smooth and free of lumps. Tip: For an extra fluffy texture, let the batter rest for 10 minutes before baking.
4. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tip: Gently tap the pan on the counter to remove any air bubbles.
5. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: For a beautifully caramelized top, broil the Bibingka for the last 2 minutes of baking.
6. Remove from the oven and let it cool slightly before slicing. Serve warm for the best texture and flavor.

Golden and fragrant, this Bibingka offers a delightful contrast between its crispy edges and soft, chewy center. Enjoy it as is, or elevate the experience with a sprinkle of grated coconut or a drizzle of salted caramel for an indulgent twist.

Puto

Elegantly steamed to perfection, Puto is a beloved Filipino rice cake that boasts a light, fluffy texture and a subtly sweet flavor, making it an irresistible treat for any occasion.

Ingredients

• 1 cup fine rice flour, sifted for a silky texture
• 1/2 cup granulated sugar, for a delicate sweetness
• 1 tsp baking powder, to ensure a rise as light as air
• 1/4 tsp salt, to balance the flavors
• 1 cup coconut milk, rich and creamy
• 1/2 cup water, to achieve the perfect batter consistency
• 1 large egg, farm-fresh and beaten, for richness
• 1 tbsp unsalted butter, melted and slightly cooled, for a tender crumb

Instructions

1. In a large mixing bowl, whisk together the sifted rice flour, granulated sugar, baking powder, and salt until well combined.
2. Gradually add the coconut milk and water to the dry ingredients, stirring continuously to avoid lumps and achieve a smooth batter.
3. Fold in the beaten egg and melted butter until the mixture is homogenous, then let the batter rest for 10 minutes to allow the flavors to meld.
4. Prepare a steamer by bringing water to a boil over medium-high heat. Lightly grease small molds or ramekins with butter to prevent sticking.
5. Fill each mold halfway with the batter, then carefully place them in the steamer. Cover and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the puto from the steamer and let them cool for a few minutes before unmolding. Serve warm for the best texture and flavor.

Soft and pillowy, these puto cakes are a delight with their mild sweetness and moist texture. For a festive twist, top them with a slice of salted egg or a sprinkle of grated cheese before steaming.

Kutsinta

Amidst the vibrant tapestry of Filipino desserts, Kutsinta stands out with its chewy texture and rich, caramel-like flavor, a testament to the simplicity and depth of traditional sweets.

Ingredients

• 1 cup rice flour, finely sifted for a smooth batter
• 1 cup brown sugar, packed for a deep molasses sweetness
• 1 1/2 cups water, lukewarm to dissolve the sugar evenly
• 1 tsp lye water, to achieve the distinctive chewy texture
• 1/2 tsp annatto powder, for a warm, golden hue

Instructions

1. In a large mixing bowl, whisk together the sifted rice flour and packed brown sugar until well combined.
2. Gradually add the lukewarm water to the dry ingredients, stirring continuously to prevent lumps and ensure a smooth consistency.
3. Mix in the lye water and annatto powder, stirring until the batter is uniformly colored and free of streaks.
4. Prepare a steamer by bringing water to a boil over high heat, then reduce to a steady simmer.
5. Lightly grease small molds or ramekins with a neutral oil, then fill each three-quarters full with the batter.
6. Steam the molds for 20 minutes on medium heat, or until the kutsinta is firm to the touch and a toothpick inserted comes out clean.
7. Allow the kutsinta to cool slightly before unmolding, ensuring they retain their shape and glossy finish.

Now, the kutsinta reveals its delightful chewiness, a perfect balance of sweetness and texture. Serve these gems on banana leaves for an authentic touch, or alongside grated coconut for a contrasting creaminess.

Sapin-Sapin

Bursting with vibrant hues and a delightful chewy texture, Sapin-Sapin is a traditional Filipino layered dessert that’s as visually stunning as it is delicious. This sweet treat combines the earthy flavors of coconut and glutinous rice flour, creating a unique dessert experience that’s perfect for any occasion.

Ingredients

• 2 cups glutinous rice flour, finely sifted for a smooth texture
• 1 cup granulated sugar, for a perfectly sweet balance
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1/2 cup water, to achieve the right consistency
• 1/2 tsp ube flavoring, for a vibrant purple layer
• 1/2 tsp pandan flavoring, for a fresh green layer
• 1/2 tsp yellow food coloring, for a sunny yellow layer
• 1/4 cup latik (coconut curds), for a crispy, golden topping

Instructions

1. In a large mixing bowl, combine the glutinous rice flour, granulated sugar, coconut milk, and water. Whisk until the mixture is smooth and free of lumps.
2. Divide the mixture equally into three separate bowls. Add ube flavoring to the first bowl, pandan flavoring to the second, and yellow food coloring to the third, stirring each until the color is uniform.
3. Grease a 9-inch round pan with coconut oil and pour the purple mixture into the pan, spreading it evenly. Steam over medium heat for 15 minutes, or until the layer is firm to the touch.
4. Carefully pour the green mixture over the first layer, spreading it evenly. Steam for another 15 minutes until set.
5. Repeat the process with the yellow mixture, steaming for a final 15 minutes.
6. Once all layers are cooked, remove the pan from the steamer and let it cool to room temperature. Sprinkle the top with latik before serving.

Creating Sapin-Sapin is a labor of love, resulting in a dessert that’s as fun to make as it is to eat. The layers offer a playful contrast in colors, while the texture is wonderfully chewy and satisfying. For an extra special touch, serve it with a drizzle of coconut cream and a sprinkle of toasted sesame seeds.

Buko Pie

Gracefully nestled within the pantheon of beloved desserts, Buko Pie is a Filipino treasure that marries the creamy sweetness of young coconut with a flaky, buttery crust, offering a tropical escape in every bite.

Ingredients

• 2 cups young coconut meat, tender and thinly sliced
• 1 cup granulated sugar, for a delicate sweetness
• 1/2 cup unsalted butter, cold and cubed
• 2 cups all-purpose flour, sifted for lightness
• 1/4 cup cornstarch, to thicken the filling beautifully
• 1/2 cup fresh milk, creamy and rich
• 1 large egg, farm-fresh for golden glaze
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp salt, to balance the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked crust.
2. In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
3. Gradually incorporate the egg and vanilla extract into the flour mixture, kneading lightly until a dough forms. Tip: Handle the dough as little as possible to keep it tender.
4. Divide the dough into two portions. Roll out one portion to line a 9-inch pie dish, ensuring an even layer.
5. In a saucepan, mix the young coconut, sugar, cornstarch, and milk. Cook over medium heat until the mixture thickens, about 10 minutes, stirring constantly. Tip: The filling should coat the back of a spoon when ready.
6. Pour the coconut filling into the prepared pie crust. Roll out the remaining dough and place it over the filling, sealing the edges. Make small slits on top for steam to escape.
7. Bake for 25-30 minutes, or until the crust is golden brown. Tip: For an extra shine, brush the top with a little milk before baking.

Kaleidoscopic in flavor, Buko Pie presents a harmonious blend of textures—from the crisp, golden crust to the luscious, creamy filling. Serve it warm with a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is, letting the coconut’s natural sweetness shine.

Maja Blanca

Yielded from the tropical bounty of the Philippines, Maja Blanca is a creamy, coconut-infused dessert that whispers of island breezes and sun-drenched afternoons. This delicate pudding, with its velvety texture and subtle sweetness, is a testament to the simplicity and elegance of traditional Filipino cuisine.

Ingredients

• 4 cups full-fat coconut milk, rich and aromatic
• 1 cup granulated sugar, fine and sparkling
• 1 cup cornstarch, finely sifted for smoothness
• 1/2 cup sweet corn kernels, plump and golden
• 1/4 cup toasted coconut flakes, for a nutty crunch

Instructions

1. In a heavy-bottomed saucepan, combine the coconut milk and granulated sugar over medium heat, stirring gently until the sugar dissolves completely, about 3 minutes.
2. Gradually whisk in the cornstarch, ensuring no lumps remain, to create a smooth, thick base for the pudding.
3. Add the sweet corn kernels, stirring continuously to distribute them evenly throughout the mixture, and cook until the pudding thickens to a custard-like consistency, about 10 minutes.
4. Pour the mixture into a lightly greased mold or serving dish, smoothing the top with a spatula for an even finish.
5. Allow the Maja Blanca to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set firmly.
6. Sprinkle the toasted coconut flakes over the top just before serving, adding a delightful contrast in texture and flavor.

This dessert is a celebration of contrasts: the creamy pudding against the crunchy coconut, the sweet corn kernels adding bursts of flavor. Serve it chilled, perhaps with a drizzle of caramel or a side of fresh mango slices, to elevate this traditional treat into a modern masterpiece.

Turon

Amidst the vibrant tapestry of Filipino desserts, Turon stands out as a crispy, golden delight, marrying the sweetness of ripe bananas with the caramelized crunch of spring roll wrappers, a testament to the simplicity and elegance of street food transformed into a beloved treat.

Ingredients

• 4 ripe saba bananas, peeled and halved lengthwise
• 1 cup brown sugar, packed for a deep molasses sweetness
• 8 spring roll wrappers, thin and pliable for easy rolling
• 1 cup cooking oil, preferably coconut for a hint of tropical aroma
• 1/2 cup jackfruit strips, sweet and fibrous for texture contrast

Instructions

1. Lay a spring roll wrapper flat on a clean surface, positioning it like a diamond for easier folding.
2. Place a banana half and a few jackfruit strips near the bottom corner, then sprinkle generously with brown sugar to coat evenly.
3. Fold the bottom corner over the filling, tuck in the sides, and roll tightly to secure, using a dab of water to seal the edge.
4. Heat oil in a deep pan over medium heat (350°F) until shimmering, ensuring it’s hot enough to fry but not burn the sugar.
5. Fry the turon in batches, turning occasionally, for about 3-4 minutes or until golden brown and crispy.
6. Drain on paper towels to remove excess oil, letting them cool slightly for the sugar to harden into a delicate crust.

Lightly dusted with powdered sugar or drizzled with caramel, Turon offers a symphony of textures from the crispy wrapper to the soft, sweet banana inside, perfect alongside a scoop of vanilla ice cream for a decadent twist.

Ginataang Bilo-Bilo

Revered in Filipino cuisine, Ginataang Bilo-Bilo is a comforting dessert that marries the creamy richness of coconut milk with the delightful chewiness of glutinous rice balls, offering a symphony of textures and flavors in every spoonful.

Ingredients

• 2 cups glutinous rice flour
• 1 cup water, lukewarm
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1/2 cup sugar, granulated and fine
• 1/2 tsp salt, finely ground
• 1 cup sweet potato, peeled and cubed into 1/2-inch pieces
• 1 cup ripe plantain, sliced into 1/2-inch thick rounds
• 1/2 cup jackfruit, shredded and sweet
• 1/2 cup tapioca pearls, small and translucent
• 4 cups water, for boiling

Instructions

1. In a large mixing bowl, combine the glutinous rice flour and lukewarm water, kneading until a smooth, pliable dough forms.
2. Pinch off small pieces of the dough and roll between your palms to form 1/2-inch diameter balls, ensuring they are uniform for even cooking.
3. In a large pot, bring 4 cups of water to a rolling boil over high heat, then gently add the rice balls, cooking until they float to the surface, about 3-4 minutes, indicating they are done.
4. Drain the rice balls and set aside, preserving their chewy texture by rinsing briefly under cold water.
5. In the same pot, combine the coconut milk, sugar, and salt, stirring over medium heat until the sugar dissolves completely, about 2 minutes.
6. Add the sweet potato cubes and cook for 5 minutes, or until they begin to soften, then incorporate the plantain slices and shredded jackfruit, simmering for an additional 3 minutes.
7. Stir in the cooked rice balls and tapioca pearls, reducing the heat to low and simmering for another 5 minutes, allowing the flavors to meld beautifully.
8. Remove from heat and let the mixture sit for 5 minutes to thicken slightly, enhancing the creamy consistency of the coconut milk.

Just before serving, give the Ginataang Bilo-Bilo a gentle stir to redistribute the ingredients evenly. The final dish should boast a velvety coconut broth enveloping the tender sweet potatoes, soft plantains, and chewy rice balls, with the jackfruit adding a burst of tropical sweetness. For an extra touch of indulgence, serve warm with a drizzle of coconut cream on top.

Palitaw

Just when you thought you’ve explored all the delightful textures of Filipino desserts, along comes Palitaw, a chewy, sweet rice cake that floats to the surface when cooked, hence its name which means ‘to float’ in Tagalog. This simple yet captivating treat is a testament to the beauty of minimalist ingredients transforming into something extraordinary.

Ingredients

• 1 cup glutinous rice flour (fine, powdery texture)
• 1/2 cup water (cool, filtered)
• 1/4 cup grated coconut (fresh, finely shredded)
• 1/4 cup white sugar (granulated, for a clean sweetness)
• 1 tbsp sesame seeds (toasted, for a nutty crunch)

Instructions

1. In a medium mixing bowl, combine the glutinous rice flour and water, stirring until a smooth, pliable dough forms. Tip: The dough should not stick to your hands; if it does, add a little more flour.
2. Divide the dough into 12 equal pieces, rolling each into a small ball before flattening into a disc about 1/4 inch thick.
3. Bring a large pot of water to a rolling boil over high heat. Carefully drop the discs into the boiling water. Tip: Do not overcrowd the pot; cook in batches if necessary.
4. Watch for the discs to float to the surface, which should take about 2-3 minutes, indicating they’re done. Remove with a slotted spoon and drain on a plate lined with paper towels.
5. While still warm, coat each disc with grated coconut, then sprinkle with sugar and sesame seeds. Tip: For an extra layer of flavor, lightly toast the sesame seeds before sprinkling.

Resulting in a delightful contrast of textures, Palitaw offers a chewy bite from the rice cake, a subtle sweetness from the sugar, and a fragrant crunch from the coconut and sesame. Serve these on banana leaves for an authentic touch or alongside a cup of hot tea to balance the sweetness.

Espasol

Whisking us away to the heart of Filipino culinary traditions, Espasol is a delightful rice cake that marries the simplicity of its ingredients with the richness of its flavors. This chewy, cylindrical treat, dusted with toasted rice flour, offers a sweet, coconut-infused experience that’s both comforting and exotic.

Ingredients

• 2 cups glutinous rice flour, finely sifted for a smooth texture
• 1 cup coconut milk, rich and creamy
• 1/2 cup granulated sugar, for a subtle sweetness
• 1/2 cup toasted rice flour, for dusting, with a nutty aroma
• 1/4 cup water, to adjust consistency

Instructions

1. In a large mixing bowl, combine 2 cups of finely sifted glutinous rice flour with 1/2 cup of granulated sugar, stirring until evenly mixed.
2. Gradually pour in 1 cup of rich, creamy coconut milk, mixing continuously to form a smooth, sticky dough. If the mixture is too thick, add 1/4 cup of water, one tablespoon at a time, until the desired consistency is achieved.
3. Transfer the dough to a non-stick pan over medium heat, stirring constantly for about 20 minutes or until the mixture thickens and pulls away from the sides of the pan. Tip: Constant stirring prevents lumps and ensures even cooking.
4. Once cooked, remove from heat and allow the mixture to cool slightly until it’s safe to handle. Shape the dough into small, cylindrical logs, about 3 inches in length.
5. Roll each log in 1/2 cup of toasted rice flour until fully coated, ensuring a nutty, aromatic finish. Tip: For an extra layer of flavor, lightly toast the rice flour before dusting.
6. Serve the Espasol at room temperature, or wrap individually in banana leaves for an authentic presentation. Tip: Banana leaves not only add a traditional touch but also infuse the Espasol with a subtle, earthy aroma.

Just as the first bite reveals its chewy texture and the harmonious blend of coconut and toasted rice flour, Espasol stands as a testament to the beauty of Filipino desserts. Whether enjoyed as a midday snack or a sweet ending to a meal, its unique flavor profile is sure to captivate.

Pichi-Pichi

Pichi-Pichi, a cherished Filipino delicacy, offers a delightful interplay of textures and flavors, from its chewy, translucent cassava base to the sweet, coconutty topping that crowns it. Perfect for those who appreciate desserts that are not overly sweet but rich in tradition and taste.

Ingredients

• 2 cups grated cassava, freshly prepared for optimal texture
• 1 cup granulated sugar, for a perfectly balanced sweetness
• 1 1/2 cups water, to achieve the right consistency
• 1/2 cup coconut milk, rich and creamy for topping
• 1/4 cup grated mature coconut, for a rustic, nutty finish

Instructions

1. In a medium saucepan, combine the grated cassava, granulated sugar, and water, stirring gently to dissolve the sugar completely.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly to prevent sticking, for about 10 minutes or until the mixture thickens significantly.
3. Tip: For an even texture, ensure the cassava is finely grated and free of lumps before cooking.
4. Once thickened, pour the mixture into a greased 8-inch round pan, smoothing the top with a spatula for an even layer.
5. Allow the mixture to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
6. Tip: Chilling the Pichi-Pichi thoroughly ensures it holds its shape when cut.
7. After setting, gently turn the pan over onto a serving plate to release the Pichi-Pichi.
8. Drizzle the top with coconut milk and sprinkle generously with grated mature coconut before serving.
9. Tip: For an extra touch of elegance, serve the Pichi-Pichi on banana leaves for an authentic Filipino presentation.

This dessert boasts a uniquely chewy texture that contrasts beautifully with the creamy coconut topping, making it a memorable end to any meal. Try pairing it with a cup of strong coffee to balance its sweetness, or serve it as part of a dessert platter for a taste of Filipino hospitality.

Buko Salad

Savory and refreshing, Buko Salad is a tropical delight that combines the creamy texture of young coconut with the vibrant crunch of fresh fruits, all enveloped in a lusciously sweet cream dressing. This dish is a celebration of flavors and textures, perfect for those who appreciate a dessert that’s both indulgent and refreshing.

Ingredients

• 2 cups young coconut (buko), shredded into tender, thin strips
• 1 cup heavy cream, chilled to ensure peak fluffiness
• 1/2 cup sweetened condensed milk, for a rich, velvety sweetness
• 1 cup canned fruit cocktail, drained of syrup to avoid sogginess
• 1/2 cup nata de coco (coconut gel), cubed for a chewy contrast
• 1/2 cup kaong (sugar palm fruit), for a subtle, nutty sweetness
• 1/4 cup grated cheddar cheese, for a surprising savory note

Instructions

1. In a large mixing bowl, combine the shredded young coconut, fruit cocktail, nata de coco, and kaong. Gently toss to distribute the ingredients evenly.
2. In a separate bowl, whip the chilled heavy cream until soft peaks form, about 3 minutes on medium speed. Tip: Ensure the cream is very cold for the best volume.
3. Fold the sweetened condensed milk into the whipped cream until fully incorporated, creating a smooth, sweet dressing.
4. Pour the cream mixture over the fruit and coconut mixture. Using a spatula, fold gently until everything is evenly coated. Tip: Avoid overmixing to maintain the salad’s vibrant textures.
5. Sprinkle the grated cheddar cheese on top for a delightful contrast. Tip: The cheese adds a savory depth that balances the salad’s sweetness.
6. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

With its creamy dressing and array of textures, Buko Salad is a feast for the senses. Serve it chilled in a hollowed-out young coconut for an extra touch of tropical elegance, or alongside a scoop of vanilla ice cream for a decadent twist.

Suman

Just as the first light of dawn gently illuminates the horizon, so does the delicate flavor of Suman awaken the senses. This traditional Filipino delicacy, wrapped in banana leaves and steamed to perfection, offers a comforting blend of sticky rice and coconut milk, creating a dessert that’s both humble and exquisite.

Ingredients

• 2 cups glutinous rice, soaked overnight for optimal texture
• 1 1/2 cups coconut milk, rich and creamy
• 1/2 cup granulated sugar, for a subtle sweetness
• 1/4 tsp salt, to balance the flavors
• Banana leaves, cleaned and softened over a flame for wrapping

Instructions

1. Drain the soaked glutinous rice thoroughly to ensure the perfect sticky consistency.
2. In a large bowl, combine the drained rice, coconut milk, sugar, and salt, mixing gently to coat every grain with the creamy mixture.
3. Prepare the banana leaves by cutting them into 8-inch squares, then briefly passing them over an open flame to make them pliable.
4. Spoon 1/4 cup of the rice mixture onto the center of each banana leaf square, then fold the leaves to encase the rice tightly, creating neat parcels.
5. Steam the parcels in a large steamer over boiling water for 40 minutes, ensuring the rice cooks through and absorbs all the flavors.
6. Allow the Suman to cool slightly before unwrapping, revealing the glossy, fragrant rice within.

Perfectly steamed Suman boasts a tender, chewy texture with a harmonious blend of sweetness and coconut richness. Serve these delightful parcels warm, perhaps with a drizzle of caramel or a sprinkle of toasted coconut flakes, for an extra touch of indulgence.

Cassava Cake

Hearty and subtly sweet, cassava cake is a delightful dessert that brings a taste of the tropics to your table, with its dense, moist texture and golden top that beckons with every slice.

Ingredients

• 2 cups grated cassava, fresh and finely shredded
• 1 cup coconut milk, rich and creamy
• 1/2 cup granulated sugar, fine and crystalline
• 2 large eggs, farm-fresh and beaten
• 1/4 cup butter, unsalted and melted
• 1 tsp vanilla extract, pure and aromatic
• 1/4 tsp salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan with butter.
2. In a large mixing bowl, combine the grated cassava, coconut milk, sugar, beaten eggs, melted butter, vanilla extract, and salt. Stir until the mixture is smooth and well incorporated.
3. Pour the batter into the prepared baking pan, ensuring it’s spread evenly.
4. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Allow the cake to cool in the pan for at least 10 minutes before slicing to let it set properly.
6. For an extra glossy finish, brush the top with a little melted butter as soon as it comes out of the oven.

Lusciously tender with a slightly chewy texture, this cassava cake is a celebration of simplicity and flavor. Serve it warm with a drizzle of coconut cream or a scoop of vanilla ice cream for an indulgent twist.

Puto Bumbong

Radiating with a deep purple hue and a subtly sweet aroma, Puto Bumbong is a traditional Filipino delicacy that transforms simple ingredients into a festive treat, perfect for cozy gatherings or a serene evening indulgence.

Ingredients

• 2 cups glutinous rice flour (finely milled for a smooth texture)
• 1/2 cup granulated sugar (for a delicate sweetness)
• 1/4 tsp salt (to balance the flavors)
• 1 1/2 cups coconut milk (rich and creamy)
• 1/2 cup water (filtered for purity)
• 1/2 tsp ube extract (vibrant and aromatic)
• Banana leaves (for wrapping, imparting a subtle earthy fragrance)
• Grated coconut (freshly shredded for topping)
• Melted butter (unsalted, for a silky finish)
• Muscovado sugar (dark and molasses-rich, for sprinkling)

Instructions

1. In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, and salt until well combined.
2. Gradually add the coconut milk and water to the dry ingredients, stirring continuously to avoid lumps, until a smooth batter forms.
3. Mix in the ube extract until the batter achieves a uniform purple color.
4. Prepare the steamer by bringing water to a boil over medium-high heat. Line the steamer baskets with banana leaves, lightly greased with melted butter.
5. Pour the batter into the prepared steamer baskets, filling each about 3/4 full to allow space for expansion.
6. Steam for 20 minutes over medium heat, or until a toothpick inserted into the center comes out clean.
7. Once cooked, brush the top of each Puto Bumbong with melted butter and sprinkle with grated coconut and muscovado sugar while still warm.
8. Serve immediately, wrapped in banana leaves for an authentic presentation.

Soft and slightly chewy, Puto Bumbong offers a delightful contrast of textures, with the creamy coconut and crunchy sugar topping enhancing its complex flavor profile. Serve it alongside a hot cup of tsokolate for a truly Filipino experience.

Yema Cake

This weekend, transform your kitchen into a bakery with the luscious Yema Cake, a Filipino delicacy that marries fluffy sponge cake with creamy yema frosting for an unforgettable dessert experience.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet foundation
• 4 large eggs, at room temperature for optimal volume
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup whole milk, to enrich the batter
• 1 tsp pure vanilla extract, for aromatic depth
• 1 can (14 oz) sweetened condensed milk, the base of the yema frosting
• 3 egg yolks, for a rich and velvety frosting
• 1/2 cup unsalted butter, for the frosting’s creamy texture
• 1 tsp vanilla extract, to flavor the frosting

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it to ensure easy release.
2. In a large mixing bowl, beat the eggs and granulated sugar together on high speed until the mixture is pale, thick, and has tripled in volume, about 5 minutes.
3. Gently fold in the sifted flour in three additions, alternating with the milk and melted butter, to maintain the batter’s airy texture. Stir in the vanilla extract last.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
5. For the yema frosting, combine the sweetened condensed milk, egg yolks, and butter in a saucepan over low heat. Stir continuously for about 10 minutes until the mixture thickens to a spreadable consistency. Remove from heat and stir in the vanilla extract.
6. Once the cake has cooled, spread the yema frosting evenly over the top and sides. For a decorative touch, use a piping bag to create swirls or patterns.

A slice of Yema Cake offers a delightful contrast between the light, airy sponge and the dense, creamy frosting. Serve it chilled to enhance the frosting’s richness, or garnish with toasted coconut flakes for an added texture and flavor dimension.

Macapuno Tart

Delightfully indulgent, the Macapuno Tart is a luxurious dessert that combines the creamy sweetness of macapuno strings with a buttery, flaky crust, creating a symphony of textures and flavors that’s both sophisticated and comforting.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, fine for smooth blending
• 1 large egg yolk, farm-fresh for richness
• 2 tbsp ice water, to bind the dough
• 1 cup macapuno strings, preserved in syrup for a sticky sweetness
• 1/2 cup heavy cream, chilled for whipping
• 1 tbsp powdered sugar, for a delicate sweetness
• 1 tsp vanilla extract, pure for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a perfectly baked crust.
2. In a large mixing bowl, combine the sifted all-purpose flour and granulated sugar. Add the cold, cubed unsalted butter, using your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
3. Whisk the farm-fresh egg yolk with ice water, then drizzle over the flour mixture. Gently mix until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 30 minutes to prevent shrinking during baking.
5. Line the chilled dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 10 minutes until golden. Tip: This blind baking ensures a crisp base.
6. Spread the macapuno strings evenly over the baked crust. Tip: Drain excess syrup to prevent the tart from becoming soggy.
7. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the macapuno layer.
8. Refrigerate the tart for at least 2 hours before serving to allow the flavors to meld and the cream to set.

Absolutely divine, the Macapuno Tart offers a delightful contrast between the crisp, buttery crust and the soft, creamy filling, with the macapuno adding a chewy texture and tropical sweetness. Serve chilled, garnished with a sprinkle of toasted coconut flakes for an extra layer of flavor and crunch.

Pastillas de Leche

Just imagine biting into a delicate, creamy confection that melts in your mouth, offering a sweet, milky flavor that’s both comforting and luxurious. Pastillas de Leche, a beloved Filipino sweet, is surprisingly simple to make at home, requiring just a few quality ingredients to achieve its irresistible charm.

Ingredients

• 2 cups full-fat powdered milk, for a rich and creamy texture
• 1 can (14 oz) sweetened condensed milk, for its thick, sugary sweetness
• 1/4 cup granulated sugar, for rolling, adding a subtle crunch

Instructions

1. In a large mixing bowl, combine the full-fat powdered milk and sweetened condensed milk. Stir gently until the mixture forms a soft, pliable dough. Tip: If the dough feels too sticky, add a bit more powdered milk until it’s manageable.
2. Using your hands, roll the dough into small, bite-sized balls, about 1 inch in diameter. Tip: Lightly oil your hands to prevent the dough from sticking.
3. Roll each ball in granulated sugar until fully coated, ensuring an even, sweet exterior. Tip: For an extra touch of elegance, use demerara sugar for a slightly caramelized flavor.
4. Place the sugared Pastillas de Leche on a parchment-lined tray and let them set at room temperature for about 30 minutes to firm up slightly.

Buttery soft with a melt-in-your-mouth texture, these Pastillas de Leche are a testament to the magic of simple ingredients. Serve them as a sweet treat after dinner or wrap them individually in colorful cellophane for a charming homemade gift.

Minatamis na Saging

Revered in Filipino cuisine, ‘Minatamis na Saging’ is a delightful dessert that transforms humble bananas into a caramelized, syrupy treat, perfect for satisfying sweet cravings with its comforting warmth and rich flavors.

Ingredients

• 4 ripe saba bananas, peeled and sliced diagonally into 1-inch thick pieces
• 1 cup granulated sugar, for a sweet, crystalline base
• 1 cup water, to create a luscious syrup
• 1 tablespoon vanilla extract, for a fragrant, aromatic depth
• 1/2 teaspoon salt, to balance the sweetness

Instructions

1. In a medium saucepan, combine the granulated sugar and water over medium heat, stirring gently until the sugar dissolves completely, about 3 minutes.
2. Add the sliced saba bananas to the syrup, ensuring they are fully submerged, then bring the mixture to a gentle simmer over low heat.
3. Stir in the vanilla extract and salt, then cover the saucepan and let the bananas cook in the syrup for 15 minutes, or until they become tender and translucent.
4. Uncover the saucepan and continue to simmer for another 5 minutes, allowing the syrup to thicken slightly and coat the bananas beautifully.
5. Remove from heat and let the ‘Minatamis na Saging’ cool for 5 minutes before serving, to allow the flavors to meld together perfectly.

Key to achieving the perfect texture is ensuring the bananas are just tender but still hold their shape, offering a delightful contrast to the thick, glossy syrup. This dessert shines when served warm over a scoop of vanilla ice cream, where the cool creaminess meets the warm, sweet bananas in a harmonious blend.

Buko Pandan

Amidst the sweltering embrace of summer, Buko Pandan emerges as a refreshing symphony of flavors, blending the creamy sweetness of young coconut with the aromatic whisper of pandan leaves, a dessert that dances elegantly between tradition and indulgence.

Ingredients

• 2 cups young coconut (buko), tender and thinly sliced
• 1 cup heavy cream, luxuriously thick
• 1/2 cup condensed milk, sweet and velvety
• 1/4 cup pandan leaves, freshly picked and tied into a knot
• 1/2 cup green gelatin, cut into delicate cubes
• 1 tbsp vanilla extract, pure and fragrant
• 1 cup ice, crushed to a fine chill

Instructions

1. In a medium saucepan, combine 2 cups of water and the knotted pandan leaves. Bring to a gentle boil over medium heat for 10 minutes to infuse the water with pandan’s unique aroma. Remove leaves and discard.
2. Add the green gelatin to the pandan-infused water, stirring until fully dissolved. Pour into a square mold and refrigerate for 2 hours, or until set, then cut into 1/2-inch cubes.
3. In a large mixing bowl, whisk together the heavy cream and condensed milk until smooth. Gently fold in the buko slices and gelatin cubes.
4. Chill the mixture in the refrigerator for at least 1 hour to allow the flavors to meld beautifully.
5. Just before serving, stir in the crushed ice to add a refreshing coolness to the dessert.

How the dessert presents a harmonious blend of textures, from the creamy richness of the coconut and milk to the jelly-like tenderness of the pandan gelatin, makes it a standout. Serve it in clear glass bowls to showcase its vibrant layers, or garnish with a sprinkle of toasted coconut flakes for an added crunch.

Puto Maya

Amidst the bustling culinary landscape, Puto Maya stands as a testament to the simplicity and elegance of Filipino cuisine, a delightful steamed rice cake that whispers tales of tradition with every bite.

Ingredients

• 2 cups glutinous rice, soaked overnight for a tender texture
• 1 can (13.5 oz) coconut milk, rich and creamy
• 1/2 cup white sugar, finely granulated for smooth sweetness
• 1/2 tsp salt, to balance the flavors
• Banana leaves, for wrapping, imparting a subtle earthy aroma

Instructions

1. Drain the soaked glutinous rice and combine it with coconut milk, sugar, and salt in a large mixing bowl, stirring gently to ensure even distribution of ingredients.
2. Prepare a steamer by bringing water to a boil over high heat, then reduce to medium to maintain a steady steam.
3. Cut banana leaves into 8-inch squares, briefly passing them over an open flame to make them pliable, then line the steamer basket with them, leaving some overhang for easy removal.
4. Spoon the rice mixture onto the banana leaves, filling each square about 3/4 full, then fold the leaves over to encase the mixture securely.
5. Steam the wrapped rice cakes for 25 minutes, or until the rice is fully cooked and has a slightly sticky texture.
6. Remove from the steamer and let cool for 5 minutes before unwrapping to serve.

Kitchen tip: For an extra layer of flavor, sprinkle the cooked Puto Maya with toasted sesame seeds or serve with ripe mango slices. The result is a harmonious blend of sticky, sweet, and slightly salty flavors, wrapped in the fragrant embrace of banana leaves, perfect for a leisurely breakfast or a sweet afternoon treat.

Conclusion

Now that you’ve explored these 24 delicious Filipino dessert recipes, it’s clear there’s something for every sweet tooth and skill level. We hope this roundup inspires you to bring a taste of the Philippines into your kitchen. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos