Filipino desserts are typically offered as the final course of every meal, as meriendas or snacks, and in the hours between lunch and supper. However, some Filipinos indulge in desserts at any hour of the day to sate their sweet tooth’s and to simply enjoy the little things in life. Check out this guide so you can make your own classic Filipino desserts at home!
Do you have a sweet and tasty food hankering? Or are you curious about classic Filipino desserts? Dessert comes as the last dish of a meal and is unquestionably the best course, especially when it comes to classic Filipino desserts. Filipino desserts, which come in a variety of presentations, colors, and sizes, are a particular source of comfort for Filipinos.
The greatest thing is that regardless of whether you are unfamiliar with Filipino dessert, you won’t have any trouble creating these dessert dishes because they are simple to make. Here are the simple recipes for Filipino classic desserts that are easy to make at home:
Halo-halo is a top-notch shaved ice dish that is possibly the most well-known in the Philippines.
When you are handed a big bowl of halo-halo, you will stir it as the term “halo” signifies to “mix” or “stir.”
Halo-Halo is a must-try dessert, with it’s simple recipe you can do this at home by combining all the ingredients with an extended spoon so that they are thoroughly covered in milk and ice.
- 2 cups of ice (shaved)
- 1 large, ripe banana
- 1 serving shredded coconut
- 1 serving of sweet corn
- 1 can of milk evaporated
- 1 serving of firm gelatin, cut into cubes
- 2 mature mangos
- 1 serving of monggo
- 1 serving of nata de coco
- 1,serving of beans
- 1 small sliced of ripe jackfruit
- 1 serving of ube halaya
- 3 scoop of your favorite ice cream,
- 20g of rice pop
- Cut mangoes into cubes measuring half an inch.
- Split each ingredients into four equal portions. Place each ingredients in a large glass, layer by layer, and then get 4 of them.
- Add the half a cup of shaved ice with each cup.
- Top each glass with shaved ice and a 1/4 of milk evap.
- Add an ice cream scoop on top.
- Lastly, on top of the ice cream, sprinkle some rice pop.
2. Biko or Sticky Rice Cake
Glutinous rice, also known as sticky rice, is combined with a regular rice and coconut syrup and cooked to perfection.
It is very heavy because it is made of rice, but it has a strong addictive quality. Biko is scrumptious and has a distinctive chewy texture.
The coconut milk softens the rice, resulting in a sticky, largely uniform mass, but there are still chewy small grains of rice scattered about.
- 3 cups sticky rice
- 2-cups of water
- 3 cups Brown sugar
- 5 cups Coconut milk,
- 1/3 teaspoon salt
- Place the sticky rice and water in a cooking pot, cover, and cook until the rice is done. You should intentionally use less water than usual so the rice won’t be completely cooked.
- In a separate pot, while the rice is cooking, mix the coconut milk, brown sugar, and salt. Cook over low heat until the mixture thickens. Continuously stir.
- After the rice is finished cooking and the coconut cream mixture has reached the desired thickness, combine the cooked rice with the mixture well. Cook the food until the liquid completely evaporate but do not overcook.
- Scoop the cooked biko onto a serving plate, then smooth the top.
- Share and delight!
Here is yet another sweet dish made using rice. Suman is a mouthwateringly delicious dessert that is fluffy, spongy, and sweet.
You’ll be astonished at how wonderful this dish is considering how cooked glutinous rice doesn’t seem to be all that special.
The sticky rice is cooked in a steamer while being wrapped in banana leaves, which gives it a very energizing scent.
Along with liking. Add some coconut caramel sauce to dip.
- 2 cups Glutinous rice
- 1 tsp. salt
- 1 can or 2 cups of fresh coconut milk
- banana leaves for wrapping
- 1 to 2 cups of brown sugar
While creating latik or caramelized coconut sauce:
- One can of coconut milk.
- Brown sugar, 1 cup
- 1/2 tsp. salt
- Drain the sticky rice carefully after three to three and a half hours of soaking.
- In the meantime, prepare the banana leaves by trimming the stiff ends and cutting them into 12 by 12 inch sheets.
- For 10 to 20 seconds, swiftly pass the leaves over the flames. Set aside.
- Coconut milk, salt, and sugar should be thoroughly combined in a pot over medium heat. After adding, simmer the glutinous rice for 15 minutes. Up till the liquid is absorbed, stir occasionally.
- Take from the fire and let cool. Place 2 teaspoons of food on a banana leaf.
- Tightly roll the leaves. Allow a 1 inch space on the top and bottom. edges inward to seal, then knot with a string.
- Place the suman in a steamer and steam for 30 to 60 minutes over boiling water. When taking them out of the steamer, make very sure they are tender.
- Let it cool before removing the packaging so that it can harden up.
- Serve with sugar, latik, or sweetened grated coconut.
- Spread the joy!
Recipe for cooking caramelized coconut cream or latik:
- Combine coconut milk, brown sugar, and salt in a pan.
- Bring to a boil and stir well while cooking on medium heat.
- That’s it! heat off before serving.
The Filipino equivalent of traditional shortbread is “polvoron”. It is delightfully buttery, milky, and creamy texture. The best part is that no baking is necessary.
The unique quality of polvoron is that you may prepare it without an oven. Simply pan-fry your flour and combine it with sugar, butter, powdered milk, and salt. You’ll obtain a thick, sand-like substance that is simple to form.
- 1 cup of cake flour or all-purpose flour
- 2 cups of white sugar
- 2 cups of milk powder
- Half cup of melted butter
- Continuously whisk the flour in a saucepan over medium-high heat for up to fifteen minutes, or until light brown. For an additional four minutes, stir in the powdered milk. Take it off the stove and just let it cool.
- Transfer to a large bowl if preferred. Combine white sugar and melted butter. Stir well until the mixture resembles damp sand in consistency.
- To make them into small, bite-sized cakes, use a circular or oblong molder.
- Present them in Japanese paper or tissue.
- Serve and enjoy!
This recipe for Turon Saba is a common merienda or snack in the Philippines. Turon is a dish that consists of jackfruit and plantains wrapped in lumpia wrappers, dipped in brown sugar, and fried. It is similar to banana spring rolls.
- a half-dozen ripe saba
- 1 cup of jackfruit chopped
- half cup of brown sugar
- spring roll wrappers or lumpia
- Sufficient oil for deep frying
- Halve the banana, then slice each half into two pieces. Each banana chunk is delicately rolled in sugar.
- Spread each lumpia wrapper with chopped jackfruit, top with coated bananas (the number of slices will depend on your preference), tightly wrap, and roll into an egg roll form. Use water to seal the ends.
- Fry in thick, high-heat oil. Over your turon, add 1/4 teaspoon of sugar. This will attach to your turon and caramelize. To uniformly distribute the caramelized sugar, flip your turon. Fry until crisp and golden.
- Take out of pan, place on tissue paper for a few minutes, and then eat!
6. Gelatin with Cheese, Pineapple, and Corn
Gulaman powder, water, condensed milk, and sugar are combined with your preferred toppings, such as cheese, pineapple, and corn, to create this Gelatin dessert.
- five cups water
- Cubed cheese in a cup
- 1 pack of gulaman powder
- 500 ml of condensed milk
- 2 cups of Sugar
- Pour 5 cups of water into a large pan.
- Pour 1 pack of gulaman powder. Turn on the stove to medium heat after stirring to completely dissolve the gulaman powder in the water.
- Add 500 ml of condensed milk or 1 can.
- You can add sugar to make the sweetness more to your preference.
- Keep stirring until it reaches a boil.
- Move over to your preferred container.
- To get rid of the undissolved gelatin lumps, use a straightforward strainer.
- After letting it cool over a time, top with a cup of cheese cubes.
- Before serving, chill.
Everyone with a “sweet tooth” will be satisfied by classic Filipino desserts because they are so tasty and filling. Making those mouthwatering meals at home shouldn’t be difficult because the majority of the ingredients are readily available. And this desserts is best to consume in your BRIA Homes affordable house and lots. BRIA Homes is the best because it has finished more than 50 projects around the nation. BRIA Homes, one of the best real estate developers in the nation, wants to give more ordinary Filipino families access to affordable house and lot packages. BRIA Homes takes pleasure in how quickly business is growing. By using contemporary home building technologies into every project, development is sped up without compromising quality.