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Native Kakanins (Filipino Desserts) Part II
My first hub on Filipino desserts was a good one. But then again, it only presented around 8 Filipino desserts, which means there are still other Filipino desse
The first hub featured Filipino desserts such as puto, kutsinta, bibingka, palitaw, suman, sapin-sapin, pastillas de leche and maja blanca. But as I said, this list is by no means complete. With this in mind, I’m bringing
out the second hub on Filipino desserts. With additional choices that are as
(or more) mouth-watering than ever, this hub is guaranteed to get your
appetites up and running and your blood sugar rising.
As stated in my first hub, we Filipinos love our desserts. No party, gathering or event is complete without these desserts. Although we also love the usual cakes, pastries and the like, there’s nothing more satisfying than eating desserts that are native to our culture. Some of these desserts were featured in that first hub. This hub features the next batch of these desserts (some of which are my personal favorite). And here they are:
Halo-Halo (literally meaning “mix-mix”). As its name implies, halo – halo is a mixture of several ingredients. The main ones are ice and milk, making this dessert perfect for cooling off during a hot day under the sun. Other ingredients may vary depending on the one preparing it. You can put in sweet beans, kidney beans, corn kernels, fruits such as bananas, papayas, avocados and jackfruit (locally called langka), kaong (sugar palm fruit), macapuno (sweet coconut) and gelatin. You can also add in other Filipino-made desserts (making this an all-around dessert) such as leche flan (custard) and ube or purple yam. What makes this more interesting (and more delicious) is that you can top it off with a scoop or two of your favorite ice cream flavor! A famous variety of this dessert is what we call Buko-Halo, which is halo-halo inside a young coconut shell (buko shell). The meat from the young coconut is added to the halo-halo.
Leche Flan (Custard). With its two main ingredients: egg and milk, this one is a great favorite in parties and even in small gatherings. It is also great as take-home food. Leche flan is actually a custard with caramel syrup to top it off. If you want to have a recipe of this fabulous dessert, check this hub by another hubber.
Mais con Yelo (or Mais con Hielo). This literally means “corn with ice”. It’s a simpler version of Halo-Halo, very easy to make and very good for a hot weather. You just need crushed ice, milk, cream and, of course, sweet corn kernels. And like halo-halo, you can even add a scoop of ice cream on top of it. Yummy!
Piaya. This can be a dessert but then again it can be quite a delicious (sweet) snack. Piaya is made up of muscobado (mozcovado or raw) sugar sandwiched inside a flat unleavened bread. The Negros province, found in the middle of the country, is famous for this delicacy. The piaya has various variants, the most popular is the ube (purple yam) piaya. When you eat this, be sure to have a glass of water nearby. It’s that sweet.
Buko Pandan. Another wonderful dessert that can help cool you off during hot days (which we always have in abundance). Its main ingredients are young coconut (buko), milk and green gelatin (green gulaman). What makes the flavor of this dessert interesting is the addition of flavoring from Pandan leaves. Other varieties include adding lychees on it (which my husband personally thinks makes it more delicious) and again, a scoop of ice cream.
Yema (custard candy). This dessert maybe tiny and so easy to pop into your mouth, but watch out, you might become addicted (LOL). It is made up of condensed milk, egg yolks, vanilla, butter and even mashed potatoes. You can have it shaped like a ball or like a triangle. When it is presented, it is usually wrapped in colorful cellophane.
Halayang Ube (Purple Yam). Made up of grated ube yam, milk, margarine and even vanilla, this is one dessert which I can personally say is a labor of love. Just mixing those grated yam with the rest of the ingredients over and over again can make your arms ache (especially if you’re preparing a big batch of this dessert). But in the end, it is worth it. If it’s not too sweet for your taste, you can even sprinkle sugar on top of the ube yam.
That rounds up the next batch of Filipino desserts. Hope you’re not eating your computer screen by now (LOL). If you know where to get any of these, feel free to go out and get them now. Otherwise, I’m sorry. You’ll just have to be contented with the pictures. Just kidding. Recipes of these desserts abound in the internet. I’m sure that you will find one to your liking. Until then, happy eating!