Filipino cuisine is a melting pot of flavors shaped by centuries of influence from Spanish, Chinese, and indigenous traditions. This rich culinary heritage extends to its desserts, where sweet, creamy, and tropical flavors take center stage.
What makes Filipino desserts so unique? They showcase local ingredients like coconut milk, glutinous rice, ube (purple yam), and pandan, creating a harmonious blend of textures and flavors. From silky leche flan to chewy bibingka and the ever-popular halo-halo, these sweet treats reflect the vibrant Filipino culture and love for food.
Get ready to discover the best Filipino desserts you absolutely must try—each one bursting with flavor, history, and nostalgia!
Classic Filipino Desserts: A Must-Try List
The Philippines is home to a variety of mouthwatering desserts, each with a distinct history, texture, and flavor. From creamy custards to chewy rice cakes, these traditional sweets are a testament to Filipino culinary creativity.
Leche Flan (Filipino Caramel Custard)
Rich, creamy, and irresistibly smooth, Leche Flan is a dessert you’ll find at nearly every Filipino celebration. This Spanish-inspired delicacy consists of a dense custard topped with a luscious golden caramel layer.
- Origin & Significance: A staple at fiestas and special occasions, influenced by Spanish crème caramel.
- Why You’ll Love It: Think crème caramel but richer, silkier, and more indulgent!
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
For the Custard:
- 10 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 tsp vanilla extract
How to Make It
Make the Caramel
- In a saucepan over medium heat, combine sugar and water.
- Cook without stirring until it turns light amber. Swirl the pan gently to ensure even caramelization.
- Quickly pour into a flan mold or baking dish, tilting to coat the bottom evenly. Let it harden.
Prepare the Custard
- In a large bowl, gently whisk egg yolks until smooth, avoiding bubbles.
- Add condensed milk, evaporated milk, and vanilla extract. Stir until fully combined.
- Strain the mixture through a fine-mesh sieve for a silky texture.
Assemble & Bake
- Preheat oven to 350°F (175°C).
- Pour custard over the hardened caramel.
- Place the mold in a larger baking dish and add hot water until it reaches halfway up the sides.
- Bake for 45-50 minutes, until set but slightly jiggly in the center.
Cool & Serve
- Remove from oven and let cool to room temperature.
- Refrigerate for at least 2 hours (overnight for best results).
- To serve, run a knife around the edges and invert onto a plate, letting the caramel drizzle over the flan.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Chilling Time: 2+ hours
- Total Time: ~3 hours
- Servings: 8
Pro Tips & Variations
Perfect Caramel: Aim for a light amber color—too dark, and it may taste bitter.
Ultra-Smooth Texture: Strain the custard mixture before pouring into the mold.
Flavor Twist: Add lemon or lime zest for a citrusy touch.
No Oven? Steam over low heat for 30-40 minutes instead of baking.
This classic leche flan is the ultimate smooth, melt-in-your-mouth dessert—a timeless favorite in Filipino cuisine!
Ube Halaya (Purple Yam Jam)
Vibrantly purple and luxuriously smooth, Ube Halaya is a Filipino favorite often eaten alone or used as a topping for other desserts. The natural nutty sweetness of ube makes it a must-try for any dessert lover.
- Origin & Significance: A holiday staple in Filipino households.
- Why You’ll Love It: Sweet, creamy, and velvety with a mild nutty flavor.
Ingredients
- 1.5 lbs cooked ube (purple yam) or Okinawan sweet potato
- 1 cup evaporated milk
- 1 cup full-fat coconut milk
- 1 cup sweetened condensed milk
- ½ cup unsalted butter, divided
- ¾ cup granulated sugar
- 1 tsp ube extract (optional, for enhanced color and flavor)
How to Make It
Prepare the Ube
- If using fresh ube, peel and cut into chunks. Boil until tender, then mash or grate.
- If using frozen grated ube, thaw completely before cooking.
Cook the Ube Mixture
- In a large saucepan over medium heat, combine mashed ube, evaporated milk, coconut milk, sweetened condensed milk, and ¼ cup butter.
- Stir continuously to prevent lumps.
Sweeten & Thicken
- Add sugar and ube extract (if using).
- Continue cooking, stirring regularly, until the mixture thickens and becomes dense and sticky (about 30-45 minutes).
Finish with Butter
- Stir in the remaining ¼ cup of butter until fully melted and incorporated.
Cool & Serve
- Transfer the ube halaya into a greased mold or container.
- Let cool to room temperature, then refrigerate until set.
- Slice and serve chilled or at room temperature.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: ~55 minutes
- Servings: 8
Pro Tips & Variations
Extra Creamy? Mix in an extra tablespoon of butter just before serving.
Toppings? Serve with latik (toasted coconut curds), shredded cheese, or whipped cream.
Storage: Store in an airtight container in the refrigerator for up to seven days.
Turon (Filipino Banana Lumpia) – Crispy & Caramelized!
If you love crispy, caramelized treats, then Turon is for you! This popular street food features saba bananas wrapped in a crispy lumpia wrapper, coated in sugar, and fried to golden perfection.
- Origin & Significance: A favorite Filipino merienda (snack).
- Why You’ll Love It: Crispy on the outside, caramelized and sweet on the inside!
Ingredients
- 6 ripe saba bananas or plantains, peeled and halved lengthwise
- 1 cup ripe jackfruit, sliced
- 1½ cups brown sugar
- 12 lumpia (spring roll) wrappers
- 2 cups cooking oil
How to Make It
Coat the Bananas
- Spread brown sugar on a plate.
- Roll each banana slice in sugar until evenly coated.
Assemble the Turon
- Place a banana on a lumpia wrapper.
- Add a few slices of jackfruit on top.
- Fold the wrapper over, tuck in the sides, and roll tightly.
- Seal the edge with a dab of water.
Fry Until Golden & Crispy
- Heat cooking oil over medium heat.
- Sprinkle brown sugar into the hot oil to help create a caramel coating.
- Carefully add the wrapped turon and fry until golden brown and crisp.
Serve & Enjoy!
- Drain excess oil on paper towels.
- Let cool slightly before serving—crispy, caramelized, and absolutely irresistible!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6
Pro Tips & Variations
Extra Crispy? Use a double wrapper for added crunch.
Sweet Additions – Add mango, cheese, or sweet potato for extra flavor.
Best Served With – Enjoy with vanilla ice cream or drizzle with caramel sauce.
Bibingka – Filipino Coconut Rice Cake
Soft, lightly sweet, and baked in banana leaves, Bibingka is a Filipino Christmas classic. Traditionally cooked in clay pots, this rice cake has a fluffy yet dense texture with a smoky aroma.
- Origin & Significance: A holiday favorite, often enjoyed with coffee or tsokolate (Filipino hot chocolate).
- Why You’ll Love It: A heavenly mix of sweet, savory, and smoky flavors.
Ingredients
For the Batter:
- 1 cup rice flour
- ½ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup coconut milk
- ¼ cup unsalted butter, melted
For Baking:
- Banana leaves (softened and trimmed) or parchment paper
- Grated cheese or salted duck egg slices (optional)
How to Make It
Prepare the Banana Leaves
- Briefly pass banana leaves over an open flame until pliable.
- Line muffin tins or cake molds with softened banana leaves.
Mix the Dry Ingredients
- In a bowl, whisk together rice flour, all-purpose flour, baking powder, and salt.
Blend the Wet Ingredients
- In another bowl, beat eggs and sugar until fluffy.
- Add coconut milk and melted butter, mixing until smooth.
Combine the Batter
- Gradually add the dry ingredients to the wet mixture.
- Stir until just combined—do not overmix.
Pour & Top
- Fill banana leaf-lined molds about ⅔ full with batter.
- Top with grated cheese or salted duck egg slices, if desired.
Bake Until Golden
- Preheat oven to 375°F (190°C).
- Bake for 15-20 minutes, until a toothpick inserted comes out clean.
Serve & Enjoy!
- Enjoy warm, optionally brushed with butter and sprinkled with sugar or grated coconut.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8-10
Pro Tips & Variations
No Banana Leaves? Use parchment paper instead.
Extra Flavor? Brush with melted butter and sugar after baking.
Make It Creamier – Add a spoonful of grated coconut to the batter.
A delightful, lightly sweet Filipino rice cake with a hint of coconut—perfect for holidays or anytime you crave a warm, comforting treat!
Puto (Steamed Rice Cake)
A light, fluffy, and slightly sweet rice cake, Puto is often served as a side dish with savory meals or enjoyed with a warm drink. It’s the perfect snack or breakfast treat.
- Origin & Significance: A fiesta and gathering staple.
- Why You’ll Love It: Soft, spongy, and pairs perfectly with coffee or tsokolate!
Ingredients
- 1 cup rice flour (not glutinous)
- 1 tsp baking powder
- ½ cup granulated sugar
- ¾ cup water
- ¼ cup coconut milk
- Slices of cheese or salted duck egg (optional, for topping)
How to Make It
Prepare the Batter
- In a bowl, whisk together rice flour, baking powder, and sugar.
- Gradually add water and coconut milk, stirring until smooth and lump-free.
Fill the Molds
- Lightly grease mini muffin molds or small heatproof cups.
- Pour batter into molds, filling ¾ full.
Add Toppings (Optional)
- Place a slice of cheese or salted egg on top of each mold if desired.
Steam the Puto
- Prepare a steamer and bring the water to a gentle boil.
- Place molds inside, ensuring they do not touch each other.
- Cover with a lid wrapped in a clean cloth to prevent water droplets from dripping onto the puto.
- Steam for 8-10 minutes, or until a toothpick comes out clean.
Cool & Serve
- Remove molds from the steamer and let cool slightly.
- Gently unmold and enjoy warm or at room temperature!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 10-12 small puto
Pro Tips & Variations
Extra Softness? Use cake flour instead of rice flour for a softer texture.
Flavor Variations – Add ube extract, pandan, or vanilla for a twist.
Serving Ideas – Enjoy with dinuguan (Filipino pork stew) or butter for an extra treat.
These fluffy, mildly sweet, and easy-to-make puto are the perfect bite-sized treats—whether for breakfast, merienda, or as a side to savory dishes!
Kutsinta – Chewy Filipino Steamed Rice Cakes
Kutsinta is a soft and chewy Filipino steamed rice cake with a hint of sweetness and a signature amber color. Often enjoyed as a snack or dessert, it’s best served with grated coconut for added texture and flavor!
Ingredients
- 1 cup all-purpose flour
- 3 tbsp tapioca flour
- ½ cup brown sugar
- 1 cup water
- 1 tsp lye water
- 1 tsp annatto powder (for color)
- Grated coconut, for topping
How to Make It
Prepare the Molds
- Lightly grease small molds or muffin cups with oil to prevent sticking.
Make the Batter
- In a bowl, whisk together flour, tapioca flour, and brown sugar.
- Slowly add water, stirring until the sugar dissolves and the batter is smooth.
- Mix in annatto powder for color.
- Stir in lye water and blend well.
Fill & Steam
- Pour batter into greased molds, filling ¾ full.
- Arrange in a steamer and steam over medium heat for 30-40 minutes, until set.
Cool & Serve
- Let the kutsinta cool before removing from molds.
- Serve with grated coconut on top and enjoy!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 10-12 pieces
Pro Tips & Variations
Adjust Texture – Less lye water = softer kutsinta, more = chewier texture.
No Annatto Powder? Substitute with food coloring for a similar look.
Pair It With – Serve alongside puto for a classic Filipino combo!
Chewy, slightly sticky, and caramel-flavored, Kutsinta is a Filipino snack classic. This amber-colored rice cake is often topped with freshly grated coconut for extra texture and flavor.
- Origin & Significance: A common merienda item sold in local markets.
- Key Ingredients: Tapioca flour, brown sugar, lye water.
- Why You’ll Love It: A fun, chewy twist on traditional rice cakes!
These classic Filipino desserts offer a taste of the country’s rich culinary heritage. Whether you love creamy, chewy, or crispy textures, there’s a Filipino sweet treat waiting to become your new favorite!
Regional Filipino Desserts You Shouldn’t Miss
Beyond the well-known classics, the Philippines is home to regional delicacies that showcase local flavors and traditions. Each province takes pride in its signature sweet treats, making Filipino desserts even more diverse and exciting!
Piyaya (Negros Occidental) Sweet Muscovado Flatbread
Piyaya is a flaky, griddle-cooked flatbread filled with muscovado sugar. Originating from Negros Occidental, the country’s “Sugar Capital”, it’s a beloved pasalubong (souvenir snack) and afternoon treat.
- Region: Negros Occidental (Visayas)
- Why You’ll Love It: Buttery, crisp, and filled with caramel-like sweetness!
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup shortening or lard
- 2 tbsp vinegar
- ½ cup cold water
- Sesame seeds, for sprinkling
For the Filling:
- 1 cup muscovado sugar
- 1 cup cornstarch or flour
- 1 tbsp glucose or corn syrup
- 2 tbsp water
How to Make It
Prepare the Dough
- In a bowl, mix flour and salt.
- Cut in shortening until the mixture looks like coarse crumbs.
- Combine vinegar and cold water, then gradually add to the dough.
- Knead lightly until smooth, wrap in plastic, and let rest for 15-20 minutes.
Make the Filling
- In a bowl, mix muscovado sugar and cornstarch.
- Add glucose and water, mixing until a soft paste forms.
- Divide into 16 equal portions and shape into small balls.
Assemble the Piaya
- Divide the dough into 16 pieces.
- Roll each into a small circle and place a filling ball in the center.
- Fold over, seal the edges, and gently flatten into a disc.
- Roll out to 4-5 inches in diameter and sprinkle with sesame seeds.
Cook Until Golden Brown
- Heat a skillet over medium heat.
- Cook each piaya for 2-3 minutes per side until golden brown spots appear.
- Remove from heat and let cool slightly before serving.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 6 minutes per batch
- Total Time: 30-35 minutes
- Servings: 16 pieces
Pro Tips & Variations
Crispier Texture? Use a hot skillet and press the dough lightly while cooking.
Different Fillings – Try ube halaya, mango jam, or peanut butter.
Storage – Keep in an airtight container for up to 3 days. Reheat in a skillet for best texture.
Maruya (Banana Fritters) – Crispy & Sweet Street Food Favorite
Maruya is the Filipino version of banana fritters, where ripe bananas are coated in batter, deep-fried until golden brown, and dusted with sugar. It’s a popular merienda (afternoon snack) across the country!
- Region: Luzon & Visayas
- Why You’ll Love It: Crispy outside, soft inside, and perfectly caramelized!
Ingredients
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 1 cup cold water
- 2 lbs ripe saba bananas or plantains (about 6), peeled and sliced lengthwise
- Oil for frying
- Sugar for sprinkling
How to Make It
Make the Batter
- In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually add cold water, stirring until the batter is thick but smooth.
Coat the Bananas
- Dip banana slices into the batter, ensuring they are fully coated.
Heat the Oil
- In a pan, heat enough oil over medium heat for frying.
Fry Until Golden
- Carefully add battered bananas to the hot oil, frying for 3-5 minutes per side until golden brown.
- Remove and drain on paper towels.
Serve & Enjoy
- While still warm, sprinkle with sugar.
- Serve hot and enjoy with your favorite drink!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6
Pro Tips & Variations
Extra Crunchy? Add a bit more cornstarch to the batter.
Flavor Twist – Drizzle with honey or caramel for extra sweetness.
Serve with – Pair with vanilla ice cream or condensed milk for an indulgent treat.
Cassava Cake (Visayas & Mindanao) – A Chewy Coconut Delight
Cassava Cake is a rich, dense, and slightly chewy dessert made from grated cassava, topped with a creamy custard layer. It’s a must-try for those who love coconut-based sweets!
- Region: Visayas & Mindanao
- Key Ingredients: Cassava, coconut milk, condensed milk, eggs
- Why You’ll Love It: Sweet, moist, and packed with tropical flavors!
Ingredients:
For the Cake:
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup coconut milk
- 1 cup evaporated milk
- ¾ cup sugar
- 2 eggs, beaten
- ½ cup melted butter
- 1 cup grated young coconut (optional)
For the Topping:
- 1 can (14 oz) condensed milk
- 2 egg yolks
- ¼ cup coconut cream
Instructions:
- Prepare the Batter:
- In a large bowl, combine grated cassava, coconut milk, evaporated milk, sugar, beaten eggs, melted butter, and grated young coconut (if using). Mix thoroughly until well blended.
- Bake the Cake:
- Preheat your oven to 350°F (175°C).
- Grease a baking dish (approximately 9×13 inches) and pour in the cassava mixture, spreading it evenly.
- Bake for about 45 minutes, or until the top is firm and lightly golden.
- Prepare the Topping:
- While the cake is baking, whisk together condensed milk, egg yolks, and coconut cream in a bowl until smooth.
- Add the Topping:
- Remove the baked cassava cake from the oven. Pour the topping mixture over the cake, spreading it evenly.
- Broil to Finish:
- Set your oven to broil. Return the cake to the oven and broil for about 5-7 minutes, or until the topping turns golden brown. Keep a close eye to prevent burning.
- Cool and Serve:
- Allow the cassava cake to cool completely before slicing. This helps set the cake and makes it easier to cut.
Notes:
- Cassava: Ensure you’re using grated cassava and not cassava flour. If using frozen grated cassava, thaw it completely and drain any excess liquid.
- Toppings: Some variations include adding grated cheese on top of the custard layer before broiling for a sweet-salty flavor.
- Storage: Store leftovers in the refrigerator. Cassava cake can be enjoyed chilled or at room temperature.
Filipino Dessert Culture: Why They Are So Special
Filipino desserts are more than just sweet treats—they’re deeply rooted in tradition, family gatherings, and celebrations. Here’s why they hold a special place in Filipino culture:
Tied to Celebrations
Many Filipino desserts are enjoyed during Christmas, birthdays, fiestas, and special occasions. Whether it’s Bibingka & Puto Bumbong during Simbang Gabi or Leche Flan at a birthday party, these sweets symbolize togetherness and festivity.
Street Food & Home Favorites
You’ll find desserts everywhere in the Philippines—sold by street vendors, in bakeries, and homemade by families. Classics like Turon, Maruya, and Kutsinta are easily accessible and enjoyed daily.
Influence of Local Ingredients
Filipino desserts are defined by abundant local ingredients like:
Coconut milk & grated coconut – Adds richness and depth.
Glutinous rice & cassava – Provides chewiness and texture.
Ube & pandan – Brings unique flavors and vibrant colors.
Tropical fruits (mango, banana, durian, langka) – Adds natural sweetness.
How to Make Your Own Filipino Desserts at Home
Want to bring the flavors of the Philippines to your kitchen? Here’s how you can start making Filipino desserts from scratch!
Sourcing Key Ingredients
Finding authentic Filipino ingredients can be easy if you know where to look:
- Asian grocery stores (for ube, coconut milk, glutinous rice flour)
- Online stores (for frozen ube, pandan extract, muscovado sugar)
- Local markets (for fresh fruits like saba bananas)
Beginner-Friendly Filipino Desserts to Try
Leche Flan – Just mix, steam, and chill!
Puto – A quick and easy steamed rice cake.
Turon – Simply wrap bananas in lumpia wrappers and fry!
Ube Halaya – Requires stirring but is beginner-friendly.
Where to Try Authentic Filipino Desserts
If you want the best Filipino desserts, here’s where to go:
Best Places in the Philippines for Sweet Treats
Razon’s of Guagua (Pampanga) – Famous for creamy Halo-Halo
Nathaniel’s (San Fernando, Pampanga) – Known for Buko Pandan & Puto Pao
Calea (Bacolod) – A go-to for mouthwatering cakes & pastries
Larsian (Cebu) – A great spot to find Cassava Cake & Piyaya
Where to Find Filipino Desserts Abroad
Jollibee – Available in US, Canada, UK, UAE, serving Halo-Halo & Peach Mango Pie
Goldilocks & Red Ribbon – Filipino bakeries in North America & Asia
Local Filipino Restaurants – Many offer classic desserts like Leche Flan & Puto
Final Thoughts: Discover the Sweet Side of the Philippines
Filipino desserts are a true reflection of the country’s rich history, diverse culture, and love for sweet indulgences. Whether you’re craving the creaminess of Leche Flan, the crunch of Turon, or the refreshing mix of Halo-Halo, there’s a Filipino dessert perfect for every sweet tooth.
Want to try making these at home? Start with an easy recipe or visit a Filipino bakery near you! No matter where you are, the sweet flavors of the Philippines are always within reach.
Frequently Asked Questions (FAQs)
1. What is the most famous Filipino dessert?
The most famous Filipino dessert is Halo-Halo, a refreshing shaved ice treat layered with sweet beans, jellies, ube halaya, leche flan, coconut, and ice cream. It’s a summer staple in the Philippines, enjoyed for its combination of textures and flavors.
Other popular Filipino desserts include:
Leche Flan – A creamy caramel custard dessert similar to crème caramel but denser and richer.
Ube Halaya – A velvety sweet purple yam jam, often used as a spread, filling, or topping.
Each dessert has its own cultural significance, making them must-try treats for anyone exploring Filipino cuisine!
2. Are Filipino desserts very sweet?
Yes, many Filipino desserts are sweet, as they often use ingredients like condensed milk, sugar, and coconut milk. However, Filipino desserts balance flavors with ingredients that add contrast, such as:
Coconut milk – Adds richness and a slightly nutty flavor to tone down sweetness.
Salted egg & cheese – Found in bibingka and ensaymada, these add a savory-salty contrast.
Tropical fruits – Like ripe mango, jackfruit, and bananas, which add natural sweetness.
If you prefer less sweet desserts, options like kutsinta (chewy rice cake) or suman (sticky rice rolls) are great choices!
3. Is ube the same as taro?
No, ube (purple yam) and taro are different! While both are purple root vegetables, they have distinct flavors and textures:
Ube – Naturally sweet, nutty, and creamy, making it ideal for desserts like ube halaya, ube ice cream, and ube cake.
Taro – Mild, starchy, and slightly earthy, commonly used in savory dishes and boba milk tea.
If you’re looking for that signature sweet, vibrant purple dessert, ube is what you need!
4. What is a traditional Filipino Christmas dessert?
Two of the most iconic Filipino Christmas desserts are:
Bibingka – A soft, lightly sweet rice cake baked in banana leaves, topped with salted egg, cheese, and butter. It’s commonly sold outside churches during Simbang Gabi (Christmas night masses).
Puto Bumbong – A steamed purple rice cake made from glutinous black rice, cooked in bamboo tubes, and served with butter, sugar, and grated coconut.
These desserts are warm, comforting, and deeply tied to Filipino Christmas traditions!
5. Can I make Filipino desserts without special ingredients?
Yes! Many Filipino desserts can be made with substitutes if certain ingredients aren’t available:
Ube Substitute: Use sweet potatoes or purple sweet potatoes for a similar texture and color.
Rice Flour Substitute: All-purpose flour can work in recipes like bibingka and puto, though the texture may differ.
Latik Substitute: If you can’t find coconut curds, use toasted coconut flakes for garnish.
Muscovado Sugar Substitute: Brown sugar or dark sugar can work in recipes like piyaya.
Filipino desserts are versatile, so don’t be afraid to experiment with what you have!
6. What’s a good Filipino dessert for beginners?
If you’re new to Filipino cooking, start with easy-to-make desserts like:
Leche Flan – A simple mix of egg yolks, condensed milk, and evaporated milk, steamed until smooth and creamy.
Turon – Bananas wrapped in lumpia wrappers, coated in brown sugar, and fried until golden and crispy.
Puto – A quick, steamed rice cake that requires only rice flour, sugar, and baking powder.
Maja Blanca – A coconut pudding made with coconut milk, cornstarch, and sugar, topped with toasted coconut or cheese.
These are delicious, beginner-friendly desserts that require minimal ingredients and guaranteed success!
7. Are Filipino desserts gluten-free?
Yes! Many Filipino desserts are naturally gluten-free, as they use rice flour, cassava, or glutinous rice instead of wheat flour. Some great gluten-free Filipino desserts include:
Bibingka – Made with rice flour and coconut milk.
Puto – A soft and fluffy steamed rice cake.
Kutsinta – A chewy, amber-colored sticky rice cake.
Cassava Cake – A dense and moist cake made from grated cassava.
However, some modern versions of Filipino desserts may include wheat-based ingredients, so it’s always best to check recipes or labels when purchasing!
Final Thoughts: Indulge in Filipino Sweetness
Filipino desserts offer a delicious journey through the country’s rich culinary heritage. Whether you’re drawn to the creamy texture of Leche Flan, the chewy goodness of Puto, or the refreshing mix of Halo-Halo, there’s a Filipino dessert to satisfy every craving.
Want to try them at home? Start with easy recipes like Leche Flan or Turon.
Looking for authenticity? Visit a Filipino bakery or restaurant near you!
Craving more? Explore regional specialties like Piyaya, Durian Candy, and Maruya.