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Philippine Dessert Recipes

Updated on August 22, 2013

Let's enjoy the best of Philippine dessert recipes

It's rainy season in the Philippines! Storms and monsoon rains are here again causing strong winds, rains and flood waters.

In the meantime, let us provide our students the moral support they need on their forthcoming exams week. If you have kids who are taking their exams for this whole straight week, you can show your support by preparing their favorite dessert or comfort food. They will surely appreciate your effort and feel that they are much loved.

Go ahead and prepare ginataang halo halo for them, they will surely love it. You can find the recipe below. You can serve it either hot or cold depending on their preference.

Ginataang Halo-Halo

how to make ginatang halo halo

Ginataang halo halo is very much like the halo halo featured in my other lens, The Yummiest Philippine Desserts Ever but this one is cooked in coconut milk. This favorite Philippine dessert recipe is a combination of sliced pieces of boiled native bananas, sweet beans, mongo, kaong, and pieces of jackfruit.



* 250 g glutinous rice (sweet rice) flour

* 6 saba (or plantain), sliced

* 1 can coconut milk

* 250 g ripe langka (jackfruit) (canned will do)

* 6 pandan leaves (optional) (1 tsp vanilla will substitute)

* 200 g cooked sago pearls

* 225 g camote (sweet potato), cubed

* 300 g white sugar

* 225 gabi (taro root), cubed

* 1 can coconut cream other ingredients (e.g. root crops) may be used

Cooking Instructions:

*Combine rice flour with 250 ml water and form into small balls.

*Place the coconut milk in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have.

*Cook for 5 minutes, then add the banana, jackfruit and rice balls.

*Continue to cook over moderate heat until all the rice balls float to the surface.

*Stir in sugar and coconut cream, then transfer to a serving bowl


how to make sapin sapin

Sapin-Sapin is another favorite Filipino dessert recipe made of rice flour or rice that has been soaked overnight then crushed into a paste, also sometimes made of yam or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow, the top one white), and steamed before the next layer is added.


* 1 1/2 cups malagkit dough (galapong)

* 1/2 cup rice galapong

* 2 1/2 cups white sugar

* 3 cups cooked ubi (mashed)

* grated coconut

* 4 cups thick coconut cream (from 2-3 coconuts)

* 2 cans (big) condensed milk

* food coloring; violet & egg-yellow

*Blend all ingredients except mashed ube and food coloring


Divide Into 3 Parts:

*To one part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.

To the 2nd part - add egg-yellow coloring. Mix well.

To the 3rd part - just plain white, nothing to add.

*Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheesecloth before steaming.

*Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

*Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

* Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.

*Cool before slicing


how to make turon

Another favorite Philippine dessert recipe is about making turon, a delicacy made from bananas cooked in caramelized sugar then wrapped in spring roll wrappers.


* ripe bananas, peeled and cut into half, lengthwise

* brown sugar

* 3 cups cooking oil

* spring roll wrappers

* 1/2 cup jackfruit preserve (optional)

Cooking Instructions:

Roll banana in sugar. Wrap banana in spring roll wrapper. Fry in hot oil until golden and crispy


how to make pichi-pichi

This popular Philippine dessert recipe is made of grated cassava, mixed with sugar, then steamed and garnished with grated young coconut.


* 2 cups grated cassava

* 2 cups sugar

* 2 cups pandan water

* Grated coconut, for garnish

Cooking Instructions:

Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, flatten these balls, then roll in grated coconut.

Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool


Suman sa Ibos

how to make suman


* 3 cups malagkit rice

* 2 teaspoons salt

* 2 cups thick coconut milk

Cooking Instructions:

*Soak malagkit in water for an hour or ntil grains are swollen. Drain.

* Add salt nd coconut milk. Mix well.

* Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.

* Arrange the suman in a big saucepan and cover with water. Cover the pot and

boil for 2 hours or until cooked.

* Serve with sugar or ripe mango.

How to wrap Suman Ibus:

* Fold the end of the buri leaf by 1 1/2 inches.

* Fold the bottom edge into a triangle.

* Start rolling up the buri leaf in an overlapping manner.

* Roll up the buri to make a tube.

* Attach a small piece of wooden pick to secure the tube.

* Fill the tube with malagkit.

* Seal the ibus tube.

* Tie with strips of buri

Bibingka Galapong

how to make bibingka


* 4 eggs, well beaten

* 2 cups coconut milk

* 1 cup sugar

* 1/4 cup melted margarine

* 2 cups rice flour

* 2 tablespoons baking powder

* 1/2 teaspoon salt

* 1/4 cup coco cream, 1/4 cup sugar for topping

Cooking Instructions:

Add sugar to beaten eggs.

Combine salt and flour; add to egg mixture.

Add melted margarine, coconut milk, and baking powder.

Pour into banana leaf-lined mold.

Bake in 375 degrees Fahrenheit oven.

When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

Yield: 3 large bibingkas

Cassava Bibingka

how to make cassava bibingka

Another very popular Philippine dessert recipe that is a favorite by both old and young all over the country is Cassava Cake or what the locals call Cassava Bibingka.


For the bibingka:

* 3 eggs

* 2 cups sugar

* 1 cup evaporated milk (fresh milk can be substituted)

* 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.

* 1/4 cup butter, melted

* banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping:

* 1 cup thick coconut milk (available in Asian stores)

* 2 tablespoon flour

* 1 can condensed milk

* 2 egg yolks

* 2 tablespoons grated cheddar cheese

Cooking Instructions:

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).

2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown


how to make kutsinta


* 1 cup rice flour

* 2 cups brown sugar

* 3 cups water

* 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)

* Freshly grated coconut

Cooking Directions:

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

Remove from the muffin pans and serve with freshly grated coconut. Serves 4


how to cook palitaw


* Sweet rice flour - about a cup.

* 3/4 cup water

* coconut flakes

* Lots of white sugar

* Toasted linga (sesame seeds)

Cooking Instructions:

Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes


how to cook champorado

Champorado is another favorite Filipino dessert. Filipinos love to eat champorado as a main breakfast meal mixed with sugar and milk and sometimes eat it with dried fish especially during rainy days.


* 1 cup glutinous (sweet/sticky) rice

* 2 1/2 cups water

* 1/2 cup (more or less to taste) unsweetened cocoa

* 1/2 cup (more or less to taste) sugar

* 1/8 tsp. vanilla extract

* some sweetened condensed milk

Cooking Instructions:

Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top

Puto (Rice muffins)

how to cook puto


* 2 cups rice flour

* 1/2 teaspoon salt

* 3 teaspoon baking powder

* 2 cups coconut milk

* 1 cup white sugar

* 1 teaspoon anise seeds (optional)

* 1 cup grated coconut (or coconut flakes)

Cooking Instructions:

Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter.

You can prepare these Philippine dessert recipes on any special occasion at your very own kitchen and enjoy all those native Philippine desserts whether you're in the Philippines or in any part of the world.

Gulaman and Sago

how to make gulaman and sago

Gulaman and Sago is a favorite refreshing drink and Filipino dessert recipe.


* 1 cup sugar

* 2 cups water

* 1 bar white gulaman (or 1 pack Jello) soaked in water and drained

* 2 cups cooked sago (tapioca pearls)

Cooking Instructions:

1. Caramelize sugar and when golden brown add water and bring to a boil. Put in the softened gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.

2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice

Kitchen aids to help you prepare these dessert recipes

Are you celebrating an important event in the coming days, weeks, months? Do you worry about the enormous amount of time and effort that you have to devote for this forthcoming event?

Stop worrying. The Gourmet Food Store can take care of the preparation for you and leave you stress-free and worry-free. You can choose the food you want to serve your guests from an array of various gourmet food to delight and please the discriminating palates of your special guests, friends and family.

I'd love to hear your comments

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    • profile image


      6 years ago

      Great idea dessert recipes for your lens i liked your lens.

    • cmanning08 profile image


      6 years ago

      Yummy!! Love all of those!

    • realovealreiko profile image


      6 years ago

      Even as simple as champorado enticed me! Yum!

    • iamraincrystal profile image

      Rosyel Sawali 

      6 years ago from Manila Philippines

      Yum yum yum ^_^

    • Beadsnresin profile image


      6 years ago

      Nice lens. A neighbour showed my Mum how to make Halo Halo when I was very young. Unfortunately, I didn't enjoy it that much, however, my Mum liked it. You definitely have some other recipes I would like to try.

    • profile image


      6 years ago

      Lots of yummy dessert recipes! Wish to prepare them all! :))

    • WriterJanis2 profile image


      6 years ago

      They all look so good!

    • LynetteBell profile image


      6 years ago from Christchurch, New Zealand


    • profile image


      6 years ago

      great desert recipes...anything with desert is yummy.... great lens

    • Pam Irie profile image

      Pam Irie 

      7 years ago from Land of Aloha

      With all our banana plants, I'm definitely going to try making turon. Thanks for all these recipes. :)

    • profile image


      7 years ago

      great colorful desserts you've got going here, another great lens published by you!

    • profile image


      7 years ago

      What a lovely lens you created,I can always be found reading recipe and cooking lenses.his one is different and packed with plenty of information.

    • profile image


      7 years ago

      Thanks for these recipes! Great work on your lens! :)

    • bames24 lm profile image

      bames24 lm 

      7 years ago

      thanks for the recipes... I was born in the Philippines and lived there for many years... I miss the desserts... I love pichi pichi (along with kuchinta, puto bumbong, bibingka... the list is endless)

    • profile image


      7 years ago

      Wow. Bookmarking this. Lovely lens.

    • profile image


      7 years ago

      These all look and sound yummy good!

    • ChrisDay LM profile image

      ChrisDay LM 

      7 years ago


    • profile image


      8 years ago

      All of these recipes sound sinfully delicious, thank you for sharing.


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