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10 Filipino Dessert Recipes

Posted on May 13, 2013 by cathyby in Recipes // 0 Comments

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Are you craving for something sweet and delicious? Or interested in Filipino desserts? Dessert is the last part of
the course meal, and certainly the best part more so when we are talking about Philippine desserts.

Filipino desserts are delicious and sweet, just like its people. Yes! You read it right, majority of Pinoys are

generally sweet natured and happy, so its no longer surprising why even in the midst of crisis Filipinos always
come out of any difficulties smiling. You see, Pinoys find solace in food, especially the Filipino desserts that
come in different presentations, colors, and sizes.

The Pinoy desserts usually served in the last part of every meal, for merienda or snacks and in between lunch
and dinner. There are also pinoys that eat desserts anytime of the day to satisfy their sweet cravings and just
to enjoy life small things.

If you are wondering about what are the best Filipino desserts that you can try at home then you are in the
right page as this article contains the best Filipino desserts recipes.

Filipino Dessert Recipes with Pictures

The following are easy desserts to make, Filipino dessert recipes with pictures.

Best Filipino Dessert Recipes

#1 Leche Flan

Leche flan is the Pinoy version of crme caramel, a rich

custard cake dessert with oozing caramel on top. Leche Flan

is one of the easy to cook Filipino desserts and considered by

many as the best desserts ever made because of its taste and
melt in your mouth texture.

This quick easy dessert requires a llanera, an oval shaped

baking pan, and steamer. In case you dont have a steamer,

you can cook leche flan in your rice cooker or regular pots
with cover and tray to place the llanera.

12 egg yolks

12 ounces of evaporated milk

Ingredients:

1 can or 14 ounces of sweetened condensed milk

teaspoon vanilla extract
1 cup brown sugar
1/4 cup of water

Procedure:
Step #1

1. The first thing to do when making leche flan is to prepare the sweet topping made of brown sugar. In a
medium saucepan, dissolve the 1-cup brown sugar in cup water and let it thicken.
2. Stir continuously until the desired thickness.
3. Once desired thickness achieve, pour some of the sugar mixture in your llanera evenly, so if you have 4 or 5
baking pan coat each one with a generous amount of the mixture.
Step #2
1. Preheat the oven, about 350 degrees Fahrenheit.
2. In a medium sized mixing bowl, combine the rest of the ingredients (milk, egg, and vanilla) then mix well.
3. Pour the mixture into the llanera evenly.
4. Set the llanera in a shallow baking pan then fill the pan with water (about halfway up the sides of the llanera)
5. Place the baking pan in the oven and bake for at least 30 minutes.
6. Check if the dessert is ready by poking a knife or toothpick into the dessert. If the toothpick or knife comes
out clean, then the flan is ready.

7. Take the llanera and let it cool for 5 minutes before placing the dessert in the refrigerator to cool.
8. Before serving, turn the llanera upside down to dislodge the flan into the desert plate.
Ps: I cook my leche plan in the rice cooker, easier to do than in the oven. You can put 2 small sized llanera into a
medium sized rice cooker.

Easy Filipino Dessert Recipes

#2 Halo Halo

Philippine is a tropical country and the ruthless heat make

halo halo an all time favorite. Halo halo a local dessert is also
great for snacks or merienda during the summer season
since this dessert help Pinoys keep cool.

The word halo means mix as the dessert is a mix of shaved

ice, milk, sugar and varied sweetened fruits such as

garbanzos, beans, sweet potato, banana, corn, silky coconut,

mung bean, sugar palm fruit and jackfruit. Halo halo is also
great with tapioca pearls and gelatin. The dessert usually

Ingredients:

served in large bowls or tall glasses.

Shaved ice
Sugar

Evaporated Milk

Sweetened fruits
Leche Flan

Young Rice

Ube Halaya

Ice cream (optional)

Procedure:

1. Combine the sweetened ingredients in a tall glass or large bowl.

2. Add the sugar then the shaved ice

3. Pour the evaporated milk

4. Topped with leche flan, ube halaya, young rice, and ice cream (optional) then serve immediately.

#3 Buko Pandan

This is another excellent and heat quencher dessert. Buko Pandan

is made from fresh and young coconut and gelatin. The dessert is

often mistaken for buko salad a favorite birthday food because of

the similarity in dairy ingredients and texture. The difference

between the two is that Buko pandan contains the sweet aroma of
the pandan and green gelatin, not seen in buko salad.

By the way, traditional cooking dictates you boil the pandan leaves
first to extract the juice before adding the gelatin bars. However,

many Pinoys nowadays uses the ready to made Gulaman to save

time.

Ingredients:

1 1/2 cup coconut strips (Buko)

5 ounces condensed milk

8 ounces all-purpose cream

3 ounces powdered gelatin or green gelatin sold in wet market

1 1/4 cups water

6 drops Buko Pandan flavoring

2 scoops vanilla ice cream (optional)

1/2 cup small tapioca pearls cooked (optional)

Procedure:
Step 1

1. Combine water and the powdered gelatin, and then stir with a spoon.
2. Add the flavoring then stir until evenly distributed.

3. Heat a medium sized saucepan then pour-in the mixture. Let it boil while continuously stirring.

4. Turn off the heat then transfer mixture to a mold. Let it cool (room temperature). The texture of the
mixture must be firm once cooled.

5. Slice the firm gelatin into 1 inch cubes

Step 2
1. Mix the condensed milk, cream, buko and tapioca pearls. Let the texture thicken by chilling in the
refrigerator for a few hours.

2. Next, combine the gelatin with the sweetened mixture made of condensed milk, young buko, cream, and
tapioca.

3. Serve for dessert.

#4 Buko Salad

This dessert makes use of sweet young coconut or more

popularly known in the Philippines as Buko. The shredded

coconut mixed with fruits is a staple in every occasion from

birthday parties to town fiesta Pinoy serve the sweet dessert.

Check out my post on Filipino Birthday Party Food Ideas to
know more about fruit salad.

Buko salad is very similar to fruit salad, the difference is that

the former main ingredient is the young coconut milk.

Ingredients:

4 cups buko (shredded)

6 ounces drained kaong (sugar palm fruit)

12 ounces nata de coco ( drained)

2 cans of 15 ounces fruit cocktail (drained)

8 ounces pineapple chunks (drained)

1 can of 14 ounce sweetened condensed milk

1 can all purpose cream
Cheese (optional)

Procedure:

1. In a large mixing bowl, combine the buko, nata de coco, kaong, pineapple chunks, and fruit cocktail then
stir to mix the ingredients well.

2. Next, add sweetened condensed milk and all-purpose cream then mix thoroughly.
3. Refrigerate for at least 3 hours before serving.

Filipino Recipes Dessert

#5 Yema

Yema is a sweet dairy candy. This dessert is love by many pinoys

as yema simply melts in your mouth. Plus! It is easy to prepare like

the other Filipino desserts. By the way, this sweet dessert is

influence by Spaniards and readily available in small stores or

tindahan.

3 egg yolks

Ingredients:

3 tbsp unsalted butter

1 can condensed milk (14 ounces)

3 tbsp peanuts (chopped)

Procedure:

1. Melt the butter in a heated saucepan

2. Stir-in the condensed milk and let it cook for 3 minutes
3. Add the egg yolks then continue stirring for at least 2 minutes
4. Next, add the peanuts then stir until mixture becomes thicker. Take note, the desired thickness usually

takes about 15 to 20 minutes to achieve. (Adjust heat from medium to low heat when desired texture is about
to be achieve.

5. Remove from the heat and let mixture cool down

6. Scoop a spoonful of the mixture then rolls using your hands to form a ball or your desired shape.
7. Cover using a cellophane and serve.

#6 Pastillas de Leche

Pastillas de leche is a no cooking and heating dessert and great to

eat anytime of the day. By the way, authentic pastillas recipe

require fresh carabao milk and cooking, while the best pastillas
are from Laguna, San Miguel, and Bulacan.

The recipe below is the simplest version as I just use powdered

milk instead of fresh milk.
Ingredients:

 2 cups powdered milk, sifted

1 can (14 ounces) condensed milk

cup granulated sugar, sifted
Procedures:
1. In large a mixing bowl, pour the condensed milk.
2. Fold-in gradually the milk until the texture of the mixture similar to the dough and all powdered milk
completely mixed.

3. Get a spoonful of the mixture and put into the molder or cylinders.
4. Once molded, roll pastillas on granulated sugar.
5. Wrap in cellophane or colored paper.
6. Serve for dessert.

#7 Kutsinta

A lot of Filipinos considered kutsinta the top dessert since the chewy
and unique taste of the sticky brown dessert brings comfort. It is a

delicious dessert and merienda, no doubt about it, and a must try if
you are on a Filipino food trip. I have lots of memories eating

kutsinta since my family really enjoyed eating the kakanin, and

because my brother in-law main business is producing and selling

special puto and kutsinta. If you want to try cooking this Filipino

dessert, know that time consuming preparation is worth the trouble.

Ingredients:

1 cup rice flour

cup all purpose flour

1 teaspoon lihia (lye)

1 Cup brown sugar

2 -3 Cups water

2 tsp anatto seeds

Grated coconut

Procedure:

1. In a large mixing bowl, combine all the rice flour, all-purpose flour, and brown sugar then mix thoroughly
all the ingredients.

2. While mixing, gradually add water then continue mixing until all ingredients completely distributed.

3. Next, add the lye water and anatto water (soak anatto seed in water about 3 tbsp) then continue mixing.
4. Pour some of the mixture into individual molds

5. Steam for 40 minutes to an hour, once cooked let it cool for 5 minutes.
6. Serve with grated coconut on top.

#8 Mais con Hielo

Mais con hielo is the easiest dessert as you just mix all the ingredients and
viola, a Filipino dessert worth trying anytime you are in the Philippines or
prepare in your home.

Ingredients:

Shaved Ice

Sugar

Milk

Kernel

Procedure:

1. Mix shaved ice, milk, and sugar.

2. Next, add the corn kernels
3. Place them on a glass, then mix and enjoy!

#9 Ube Halaya

Ube Halaya is a Filipino dessert that is made from grated

purple yam locally known as Ube. If you are wondering about

how to make ube halaya, below are the ingredients and
procedure to follow.

Ingredients:

1 lb purple yam, boiled, shredded, grated or mashed

1 can or 14 ounces condensed milk
1 teaspoon vanilla extract
cup butter

Procedure:

1. In medium sized cooking pot melt the butter over low heat.
2. Next, add the condensed milk and stir well.
3. Add the purple yam then just stir.
4. Add the vanilla extracts and occasionally stir until the texture is thick,

about 15 to 20 minutes under low fire to thicken.

5. Pour the prepared mixture into container then let it cool (room temperature).
6. Refrigerate for at least 2 hours before serving.

#10 Bukayo

Bukayo is Lingayen native delicacy. This Filipino dessert is made of coconut

strips loaded with sugar. It is really sweet, chewy, and great to eat after meal.

Ingredients:

3 young coconuts

1 tbsp cornstarch

2 1/2 cups brown sugar

1 knot pandan leaves
Oil

Procedure:

1. Grate the coconut meat then set aside.

2. In a large wok, add oil then cook coconut strips until it turns slightly brown then set aside.

3. Boil the 1-cup coconut water and brown sugar until heavily reduced into the desired thickness.
4. In a small bowl, dissolve cornstarch in 1/4 cup of coconut water, then set aside

5. Return the wok with coconut strips back into the stove then turn the heat to medium high heat.

6. Pour the syrup (sugar) and dissolved cornstarch then let it cook until even more thicker or the mixture take a
firm shape.

7. Remove the wok from the heat then shape a spoonful of the mixture to a wax paper, then let it harden.
8. Serve

About cathy

Hi, I am Cathy, a travel junkie, foodie, photog crazy and frustrated writer. I blog, but I
dont consider myself a writer I blog because I wanted to immortalize my life

experiences, share information and just write about all sorts of topics. I enjoy food,

travelling, taking photos, reading, and blogging and meeting new people I write all

posts, unless otherwise stated. Feel free to leave me a comment or follow me on Twitter and i'll follow you
back or connect with me viaGoogle+ as I love to hear from my readers.

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sasha concepcion shared this via Google+ 1 year ago - Shared publicly
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Aloha Niati via Google+ 2 months ago - Shared publicly

fruit salad recipe YUMMY!!!!
1 Reply

Aloha Niati via Google+ 2 months ago - Shared publicly

+Aloha Niati+Aloha NiatiFruit salad for Aunty
1 Reply

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Author Spotlight

Hi, I am Cathy, a travel junkie, foodie, photog crazy and frustrated writer. I blog, but I dont consider myself a writer I blog because I wanted to immortalize my life

experiences, share information and just write about all sorts of topics. I enjoy food, travelling, taking photos, reading, and blogging and meeting new people I write
all posts, unless otherwise stated. Feel free to leave me a comment or follow me on Twitter and i'll follow you back or connect with me viaGoogle+ as I love to hear
from my readers.Read Full

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