Filipino Dessert Recipes
Finish the meal with caramel custard, fragrant rice cake, purple-yam jam, crisp banana rolls or a colourful glass of halo-halo. These Filipino sweets are made for sharing.
Kamote Cue
Fried sweet-potato slices with a caramelised brown-sugar coating, a classic merienda.
Banana Cue
Saba bananas with a crisp caramelised brown-sugar coating, a classic Filipino merienda.
Taho
Warm silken tofu, chewy sago and brown-sugar arnibal in a comforting street-vendor classic.
Bibingka
Soft coconut rice cake baked in banana leaves.
Leche Flan
Silky caramel custard made with egg yolks.
Ube Halaya
Slow-cooked purple yam jam with coconut.
Turon
Caramel-crisp saba banana spring rolls.
Halo-Halo
Shaved ice layered with fruit, jellies and ube.
Champorado
Creamy Filipino chocolate rice porridge finished with milk and a pinch of salt.
Maja Blanca
Silky coconut milk pudding with sweet corn and crisp golden latik.
Cassava Cake
Moist grated cassava cake baked beneath a golden coconut custard topping.
Binutong
Bicolano coconut sticky rice steamed in fragrant banana-leaf parcels.
Ginataang Bilo-Bilo
Chewy rice balls, fruit and root crops in warm coconut cream.
Palitaw
Soft glutinous rice cakes coated with coconut, sesame and sugar.
Tupig
Grilled Ilocano sticky rice cakes with coconut, wrapped in banana leaves.
Buko Pandan
Chilled young coconut dessert with pandan jelly and cream.
Piaya
Thin Negros flatbreads with a dark muscovado filling and toasted sesame.
Torta Cebuana
Argao-style golden cakes rich with egg yolks, lard and anise, finished with sugar and cheese.
Masareal
Mandaue's pale peanut-and-milk confection, pressed into tender rectangular bars.
Bohol Calamay
Jagna's glossy coconut and glutinous-rice delicacy, traditionally packed in coconut shells.
Bohol-Inspired Peanut Meringues
Crisp peanut meringues shaped like little hills in an original tribute to Bohol.
Budbud Kabog
Millet suman cooked in coconut milk, wrapped in banana leaves and served with sikwate.