- Food and Cooking
The Yummiest Philippine Desserts Ever
Introducing the most popular Philippine dessert recipes from across the archipelago
The Christmas season is one of the happiest celebrations for Filipinos. It is the celebration of the birth of Christ. It means gift-giving. feast and tradition, food and family bonding.
After Christmas, we celebrate the coming of the the new year. We welcome the new year with fireworks and too much merry-making. eating, dancing, some do street dancing, partying, singing, Some races believe that making noise on new year's eve
will drive away bad spirits that can harm the individual or the family in the coming year.
This appetite-arousing delicacy which is one of the favorites among the Philippine dessert recipes, is made of ube, a root crop that is purple in color. It is finely mashed, mixed with milk, sugar and butter and cooked until the color turns deep purple. Ube is also a favorite flavor for ice cream, cakes, rolls, candies, shakes, hopia and ensaymada and served in just about every Filipino household celebration like birthdays, fiestas, Christmas and New Year's Day. This root crop is abundantly grown all over the country.
Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cakes, and other pastries. It is eaten as a sweetened dessert or jam called ube halaya and added as an ingredient in the ice dessert called halo halo.
* 1 kilo ube yam root
* 1 can (14 ounces) evaporated milk
* 2 cans (12 ounces) condensed milk
* 1/2 cup butter or margarine
* 1/2 teaspoon of vanilla (optional)
1. On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam.
3. Heat a big wok in medium heat.
4. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
5. Add the 1 kilo grated ube yam,
6. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.
*If you want to make the ube mixture creamier, you can add more butter and milk to suit your taste.
* You may spread additional butter or margarine on top of the jam before serving.
* For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.
* Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.
This mouth-watering and irresistible dessert is every sweet tooth's favorite. No Filipino party is complete without this heavenly Filipino dessert with a creamy goodness, you feel it melt in your mouth. It is made of egg yolks, sugar and milk and steamed until dessert is molded to perfection..
For the syrup, you will need:
1/4 cup + 2 tbsps. sugar divided
1/4 cup water
For the flan, you will need:
1/4 cup sugar
1 1/2 cup milk
1 300 ml sweetened condensed milk
10 egg yolks
juice from 1 lemon
Prepare the syrup:
Heat the 1/4 cup sugar in a saucepan without stirring until it burns slightly. carefully pour in water and shake the pan to blend. If any sugar crystal form, remove it, leave the rest of the melted sugar in the pan.
Add the remaining 2 tbsps sugar and let simmer until bubbles form on the sides. Pour immediately into two to three leche flan molds, distributing evenly . Tilt molds until the bottom of the molds are evenly coated with the syrup.
How to make leche flan
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
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 cassava cake. Sprinkle with the grated cheese and broil till golden brown
* 3 cups sticky rice
* 2 teaspoons salt
* 2 cups thick coconut milk
*Soak sticky in water for an hour or until the grains are swollen. Drain.
* Add salt and coconut milk then mix well.
* Prepare the wrappers made of coconut leaves then fill with the rice mixture. Seal tubes and tie with strips of the leaves.
* Arrange the wrapped rice mixture or 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 sa Ibus:
* Fold the end of the leaf by 1 1/2 inches.
* Fold the bottom edge into a triangle.
* Start rolling up the leaf in an overlapping manner.
* Roll up the to make a tube.
* Attach a small piece of wooden pick to secure the tube.
* Fill the tube with the rice or suman mixture .
* Seal the tube securely
* Tie with strips of the leaves.
This filling dessert is made of sticky rice cooked in coconut milk and sugar, then topped with lots of caramelized muscovado sugar. It is a favorite dessert and snacks across the country and is available year round. It makes for a special present to friends and relatives who live in the Philippines and abroad. A variation of this dessert can also be found at Philippine Dessert Recipes
2 cups malagkit
4 cups coconut cream (thin and thick together)
1 cup brown sugar (packed)
2 pcs pandan leaves (for flavoring)
Topping: Wash the sticky rice or malagkit. Add coconut cream and pandan leaves. Cook in medium heat, stirring constantly until thick and half cooked. Add sugar. Note: do not add sugar in the 1st stage of cooking as you will find it hard to soften the malagkit. Continue cooking and stirring for 10 minutes. Then, cover with banana leaves, lower heat and cook until done. Line a greased pan with banana leaves. grease the leaves, too. Then pour in cooked mixture, pack well. Spread topping, and bake in pre-heated oven at 350F, until topping is firm. Then, increase heat to 375F to make the topping brown.
Enjoy your favorite dessert with these dainty dessert plates, forks and spoons
Sapin-Sapin, another favorite Filipino dessert, is made of rice flour or rice that has been soaked overnight then ground into a paste. It is sometimes made of mashed yam or yam flour, mixed with 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 the first part - add mashed ube. To heighten the color of the ube, 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 ube 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 ube. 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
This special treat is a specialty of the province of Bulacan. Mention Inipit and people will surely say it's from Bulacan. This special dessert is made of eggs, milk, flour with a custard filling in the center as its highlight. Its perfect as dessert after a hearty meal or as present to friends and relatives. It's good to the last bite as this heavenly dessert melts in your mouth.
Inipit, translated from the Filipino word for "pressed", is a flat pastry made of flour, milk, lard, and sugar.
You can buy Inipit at Eurobake, the Home of the Original Inipit and Old Fashioned Ensaymada Malolos
Address: 369 MacArthur Highway, Sta.Cruz
Tabang, Malolos, Bulacan
Tel No. (044) 6902588
For the sponge cake:
6 eggs, yolks and whites separated
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
4 tbsp cold water
1/4 tsp cream of tartar
1/4 cup sugar
For the filling:
1/2 kilo potato, mashed
3 eggs yolks
1 tsp dayap rind
3/4 cup sugar
3/4 cup milk
1/4 cup butter
1. Preheat oven to 325Â°F. Grease and line two rectangular pans (13Ã9″), then set aside.
2. To make sponge cake:
a.) Beat egg yolks until light. Add water and sugar. Continue beating until thick.
b.) Sift flour and baking powder. Fold into egg yolk mixture, then set aside.
c.) Beat egg whites and cream of tartar in a separate bowl until they form soft peaks. Add in sugar. Continue beating until stiff but not dry, then fold in the egg yolk mixture.
d.) Pour into the greased pans. Bake until the sponge cake is "bouncy", that is, it springs back when lightly touched.
This heavenly dessert is made of ube, a kind of root crop that is purple in color. It is mashed into a delicate paste and mixed with milk, sugar and butter. This is another all time favorite that is always served during special occasions. Ube cake is never complete without that sweet and irresistible macapuno, a mouth-watering embellishment that would highlight every hearty meal. Ube is also a favorite ice cream, popsicle, roll, hopia and ensaymada flavor. The root crop is grown across the archipelago
* 2 1/2 cups cake flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 cup ube (purple yam), cooked and finely grated
* 3/4 cup milk
* 1 teaspoon vanilla extract
* 1/2 cup corn syrup
* 7 egg yolks, lightly beaten
* 1/2 cup vegetable oil
* 7 egg whites
* 1 teaspoon cream of tartar
* 1 cup white sugar
* 6 drops red food color
* 6 drops blue food coloring
* 1 (12 ounce) jar macapuno (coconut preserves)
* 1 cup evaporated milk, chilled
* 3/4 cup white sugar
* 1 cup butter, softened
* 1 drop violet food coloring
1. Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
2. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
3. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
4. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
5. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.
Mazapan De Pili
This welcome treat for the sweet tooth is made of toasted ground pili nuts mixed with sugar, milk and eggs and molded into bars topped with thin slices of pili nuts. This is a delicacy that originated from the Bicol region in northern Philippines where pili nuts are grown in abundance.
3 cups ground pili nuts
1 1/2 cups white sugar
3/4 cups butter
1. Ground pili nuts may give out oil, drain this oil first.
2. Combine the eggyolks, sugar and butter.
3. Place the above mixture in a wok. Cook until the mixture thickens.
4. Drop spoonful of the mixture on a greased baking sheet. Brush each piece with eggyolk.
5. Bake in an oven.
This special dessert is made of fresh durian carefully mixed with eggs, butter and sugar and baked until a pale golden, mouth-watering crust is formed on top of the pie. This exotic-tasting dessert is a perfect way to cap a hearty meal. This pie is a special delicacy of the southern province of Davao, where durian is abundantly grown.
Salt to taste
Sugar to taste
Iced cold water
Vanilla Essence, 1 teaspoon
Baking Powder, 1 teaspoon
Eggs, 3 pcs
Durian paste from fresh durian, Â½ cup
Brown Sugar, to taste
Fresh Milk, Â½ cup
Mix flour and butter. Then put in, vanilla essence, salt, baking powder and sugar to taste. Slowly add in the iced cold water. Put the dough in the fridge for around half and hour.
To make the durian fillings, put all the ingredients in a blender and blend them until very fine.
Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. Bake for 10 minutes in preheated oven at 200 Deg C. Take out the pastry and pour the filling mixture into it. Bake for another 10 minutes at 200 Deg C.
This dessert treat is a welcome treat for any sweet tooth. This special pie is made of guapple fruit, a hybrid of guava and apple. The sweet and sour blend of the fruit gives this dessert a very exotic twist perfect to cap sumptous meal. This dessert originated from Silay City, Negros Occidental in Western Philippines. It is exclusively made by the El Ideal Bake Shop located at 118 Rizal Street, Silay City. If you happen to visit the place, don't miss their guapple pie for that exotic Philippine dessert experience.
Guapple is a kind of fruit that is a cross between guava and apple. The flesh has a crisp and firm texture and has the mixed sour taste of guava and apple.
For those who are interested to get a recipe of guapple pie, I'm still trying to find one myself so I can share it with you. Thanks for the patience.
Halo-Halo comes from the Tagalog word halÃ², which means "mix". It is a very popular Filipino dessert especially during the hot summer months. It is a mixture of shaved ice to which milk and various boiled sweet beans and fruits are added, and served cold in a tall glass or bowl. There is no specific recipe for this dessert. The ingredients generally include:
boiled red beans or munggÃ³
sugar palm fruit (kaong)
caramelized in sugar.
Other fruits in season may be added like jackfruit (langkÃ¢) and star apple.
These other ingredients may also be added:
tapioca or sago
nata de coco
purple yam (ube)
sweet potato (kamote)
sweetened corn kernels
pounded crushed young rice (pinipig)
leche flan or custard
ice cream and
Other fruits, such as papayas, avocados, kiwi fruit, bananas or cherries, may also be added. Some top it with ice cream and leche flan.
In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, ube halaya, or ice cream. Evaporate milk is poured into the mixture upon serving.
The dessert exemplifies the "east-meets-west" culture in the Philippines, with the ingredients used coming from a wide variety of influences: red munggo beans which are from the Chinese, garbanzos from the Indians, leche flan from the Spaniards, and shaved ice itself, which was introduced to the islands by the Americans.
2 tablespoons kaong or...
2 tablespoons nangka (jackfruit)
2 tablespoons macapuno (a variety of coconut meat sold in bottles)
2 tablespoons sweetened kidney beans
2 tablespoons sweetened garabanzos
2 tablespoons sweetened plantains
2 tablespoons ube or yam
2 tablespoons custard or creme caramel
2 tablespoons sweetened corn kernels
crushed ice to fill glass
2/3 evaporated milk
a scoop of ice cream on top
Homemade Ice Cream
Locally called Sorbetes
This creamy homemade ice cream comes in mango, strawberry, cheese and chocolate flavor. It is locally called sorbetes, is usually peddled in a push cart and loved by both chldren and adults. The favorite dessert is also very popular during the hot summer months. Sorbetes, popularly known as "dirty ice-cream", is already part of our culture.
* 1/2 gallon powdered milk
* 1-1/2 gallon coconut milk
* 1/3 gallon evaporated milk
* 2 kilo sugar
* 1/3 kilo corn starch
1. Mix all ingredients using mixer (or egg beater) until the consistency is foamy.
2. Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
3. Put desired flavoring (artificial flavors): vanilla, lemon or kalamansi (can be obtain from peels), chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, etc.
4. Put into freezer for half an hour or until half-frozen.
5. Remove from freezer and mix again (with big wooden spon or egg beater) until the consistency becomes a thick mass.
6. Transfer it in round stainless container. Cover, put it in wooden push cart. Put lots of crushed ice and salt between the container. You can use dry ice as an alternative.
7. The ice-cream will get hard in 20 minutes.
Apa (ice-cream cones) : You can buy them from grocery stores in different sizes.
Enjoy the unique flavors and powerful aroma of these gourmet delicacies
Truffles have been referred to as the diamonds of the culinary world because they are buried under the ground, difficult and rare to find. Gourmets all over the world love them for their pungent flavor and strong aroma.
France has been known for producing the black truffle, or the Perigord Truffle, while Italy has been known for producing its fairer cousin, the white truffle, also known the Piedmont or Alba Truffle.
Have You Tried Any Of These Desserts?
Which one do you like best?
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