Filipino desserts are a sweet treat for your taste buds. These tasty treats come in many shapes and sizes.

From sticky rice cakes to creamy custards, there’s something for everyone to enjoy.

You’ll find over 26 delicious Filipino desserts to try. Some use local fruits like mangoes or coconuts.

Others feature special ingredients like purple yam or sticky rice. Many are easy to make at home, while some are best enjoyed from a bakery or restaurant.

Get ready to explore the sweet side of Filipino cuisine!

1. Leche Flan

Leche flan is a beloved Filipino dessert that graces many special occasions. You’ll find this creamy custard at parties, fiestas, and holiday gatherings.

The dish has Spanish roots but has become a Filipino favorite. It’s made with simple ingredients like egg yolks, milk, and sugar.

You can prepare leche flan by steaming or baking in the oven. The result is a smooth, rich custard with a caramel topping.

Try leche flan on its own or as part of other desserts. It’s often used in halo-halo or as a topping for cakes and pies.

2. Halo-Halo

Halo-halo is a beloved Filipino shaved ice dessert. Its name means “mix-mix” in English. You’ll find it served in tall glasses filled with a colorful array of ingredients.

The base of halo-halo is shaved ice and evaporated milk. Common add-ins include sweet beans, fruits, and root crops.

You might spot ingredients like bananas, jackfruit, sweet potatoes, and ube.

Other popular mix-ins are nata de coco, tapioca pearls, and jellies. Some versions include a scoop of ube ice cream or leche flan on top.

To enjoy halo-halo, you mix all the ingredients together with a long spoon.

This refreshing treat is perfect for hot days. It offers a mix of flavors and textures in every spoonful.

3. Ube Halaya

Ube halaya is a popular Filipino dessert made from purple yam. You’ll love its smooth, creamy texture and vibrant purple color. This sweet treat is often called purple yam jam.

To make ube halaya, you cook mashed ube with coconut milk, condensed milk, and butter. The mixture is stirred constantly until it thickens. Some recipes add vanilla for extra flavor.

You can enjoy ube halaya on its own or use it in other desserts. It’s great as a spread on bread or as a filling for pastries.

Many Filipino bakeries and restaurants offer ube halaya as a staple dessert.

Try making ube halaya at home for a taste of Filipino cuisine. It’s a simple yet delicious way to explore the unique flavors of ube.

4. Bibingka

Bibingka is a beloved Filipino rice cake dessert. You’ll often find it during Christmas celebrations, but it’s enjoyed year-round too.

This sweet treat is made with rice flour and coconut milk. It’s typically baked in a special clay pot lined with banana leaves. The leaves give the cake a unique aroma and flavor.

Bibingka is usually topped with salted duck egg, cheese, and grated coconut. Some versions include butter and sugar for extra sweetness. The result is a soft, slightly sticky cake with a crispy exterior.

You can enjoy bibingka warm, straight from the oven. It pairs well with hot drinks like coffee or hot chocolate.

Try making this tasty dessert at home for a taste of Filipino culture.

5. Puto Bumbong

Puto bumbong is a beloved Filipino Christmas dessert. You’ll find it sold outside churches during the holiday season.

This purple rice cake is steamed in bamboo tubes, giving it a unique shape. The vibrant color comes from mixing white and black glutinous rice.

To make puto bumbong, soak the rice overnight. Grind it finely, then steam the mixture in the bamboo tubes.

Once cooked, top it with grated coconut, butter, and muscovado sugar. Wrap it in banana leaves for serving.

The combination of chewy rice cake, sweet toppings, and fragrant banana leaf makes for a truly festive treat.

6. Kakanin

Kakanin refers to a variety of Filipino sweet snacks and desserts made primarily from glutinous rice and coconut milk. These treats are often enjoyed as merienda (afternoon snacks) or during special occasions.

Popular kakanin include puto (steamed rice cakes), bibingka (baked rice cake), and cassava cake. You’ll find kakanin in different shapes, colors, and flavors, depending on the region and recipe.

Many kakanin recipes have been passed down through generations. They showcase the creativity of Filipino cooks in using simple ingredients like rice, coconut, and sugar to create delicious treats.

You can find kakanin at local markets, street vendors, and bakeries throughout the Philippines. These sweet snacks offer a taste of Filipino culture and tradition in every bite.

7. Pichi-Pichi

Pichi-pichi is a sweet Filipino treat you’ll love. It’s made from grated cassava, coconut juice, and sugar. The mixture is steamed until it becomes soft and chewy.

You can enjoy pichi-pichi as a snack or dessert. It’s often served at parties and special events. The texture is gelatinous and sticky.

After cooking, pichi-pichi is coated with grated coconut. Some versions use cheese instead. You can try both to see which you prefer.

This dessert is easy to make at home. You’ll need simple ingredients and a steamer. It’s a fun recipe to try with friends or family.

8. Turon

Turon is a beloved Filipino dessert snack. You’ll find it made with ripe saba bananas and jackfruit strips. These tasty fillings are wrapped in spring roll wrappers.

The rolls are then fried until golden and crispy. Many vendors coat them in caramelized sugar for extra sweetness and crunch. Turon is popular street food in the Philippines.

You can enjoy turon as an afternoon snack or dessert. It pairs well with ice cream or caramel sauce. The contrast of hot, crispy exterior and soft, sweet filling is irresistible.

Try making turon at home for a taste of Filipino cuisine. It’s a simple yet satisfying treat your whole family will love.

9. Sapin-Sapin

Sapin-sapin is a colorful Filipino dessert that will catch your eye. It’s made of layers of sticky rice cake, each with its own flavor and color.

You’ll often see purple, yellow, and white layers in sapin-sapin. These represent different tastes like ube (purple yam), jackfruit, and coconut.

To make sapin-sapin, you mix rice flour with coconut milk, sugar, and water. Each layer is steamed separately before being combined.

When you eat sapin-sapin, you’ll enjoy the soft, chewy texture and sweet taste. It’s often topped with latik, which are crispy coconut curds.

You can find sapin-sapin at Filipino celebrations and special events. It’s a fun dessert that brings both flavor and beauty to the table.

10. Cassava Cake

Cassava cake is a beloved Filipino dessert made from grated cassava root. You’ll love its rich, creamy texture and sweet flavor.

To make it, you mix cassava with coconut milk, condensed milk, eggs, and sugar. Then you bake the mixture until set. Some recipes add a custard topping for extra indulgence.

This cake has a moist, slightly chewy consistency. It’s often served at parties and gatherings. You can enjoy it warm or chilled.

Cassava cake is filling, so a small piece goes a long way. It pairs well with coffee or tea for a satisfying snack or dessert.

11. Buko Pandan

Buko Pandan is a beloved Filipino dessert that combines young coconut and pandan flavors. You’ll find it’s a creamy and sweet treat perfect for warm days.

The main ingredients are shredded young coconut meat, pandan-flavored gelatin, and a mixture of condensed milk and cream. Some recipes add nata de coco for extra texture.

To make Buko Pandan, you’ll mix these ingredients together and chill the dessert before serving. The result is a cool, refreshing dish with a unique green color from the pandan.

You can enjoy Buko Pandan at family gatherings, fiestas, or as a special treat at home. It’s a popular choice for holidays like Christmas and New Year in the Philippines.

12. Polvoron

Polvoron is a beloved Filipino shortbread cookie. You’ll find it’s made with simple ingredients like toasted flour, powdered milk, sugar, and butter.

The texture is dry and crumbly, but it melts in your mouth. Polvoron has a light, buttery flavor with a hint of toastiness.

You can enjoy polvoron in many flavors. Classic versions are popular, but you might also try fruity or chocolate varieties.

These cookies are often given as gifts or enjoyed during special occasions. You can easily make them at home or find them commercially produced.

13. Maja Blanca

Maja blanca is a beloved Filipino dessert often served during holidays and special occasions. This creamy coconut pudding has a smooth, gelatin-like texture that melts in your mouth.

To make maja blanca, you’ll need coconut milk, cornstarch, and sugar as the main ingredients. Some recipes add corn kernels for extra texture and flavor.

The mixture is cooked until thickened, then poured into a pan to set. Once firm, it’s cut into squares or diamond shapes for serving.

You can top maja blanca with latik (toasted coconut curds) for added crunch and flavor. This dessert is best enjoyed chilled, making it a refreshing treat on warm days.

14. Pastillas

Pastillas are sweet Filipino milk candies loved by both kids and adults. You can easily make them at home with just a few ingredients.

To prepare pastillas, you’ll need milk, sugar, and butter. Mix these together and cook until thickened. Let the mixture cool, then shape it into small cylinders.

Roll the candies in sugar for a finishing touch. Pastillas have a smooth, creamy texture and rich milky flavor. They’re often wrapped in colorful paper and given as gifts.

You can find pastillas at Filipino gatherings and celebrations. They’re a popular treat during holidays and special occasions.

15. Silvanas

Silvanas are delightful Filipino cookies that will satisfy your sweet tooth. These tasty treats consist of cashew meringue wafers filled with rich buttercream.

To make silvanas, you’ll need egg whites, cashews, and butter. The meringue wafers are baked until crisp, then sandwiched together with creamy frosting.

For the best results, use fresh eggs and high-quality cashews. Make sure to chill the cookies before serving to let the flavors meld together.

Silvanas are similar to sans rival, another popular Filipino dessert. Both feature layers of nutty meringue and buttercream. The main difference is that silvanas are served as individual sandwich cookies.

16. Brazo de Mercedes

Brazo de Mercedes is a beloved Filipino dessert that will delight your taste buds. This rolled cake features a soft, pillowy meringue wrapped around a rich custard filling.

The meringue outer layer is light and airy, melting in your mouth with each bite. Inside, you’ll find a smooth, creamy custard made from egg yolks that provides a delicious contrast.

You can make this treat at home in about 30 minutes. Start by whipping up a fluffy meringue and spreading it on a baking sheet. Then prepare the custard filling separately.

After baking the meringue, carefully roll it around the custard. The result is a beautiful log-shaped dessert that’s sure to impress your family and friends.

17. Yema

Yema is a beloved Filipino candy treat. It’s made from egg yolks, condensed milk, and butter. The mixture is cooked until thick, then shaped into small balls or pyramids.

You’ll love the rich, creamy texture of yema. It has a sweet, milky flavor with hints of caramel. Some recipes add lime zest or vanilla for extra taste.

Yema is often wrapped in colorful cellophane. You can find it sold as street food or in markets. It’s a popular gift during holidays and celebrations.

Try making yema at home! Cook the ingredients over low heat, stirring constantly. Let it cool before shaping. You can get creative and add nuts or coconut for variety.

18. Carioca

Carioca is a sweet Filipino treat you’ll love. It’s made from glutinous rice flour and shredded coconut, shaped into small balls.

You deep-fry these chewy balls until golden brown. Then you coat them in a sticky glaze made from brown sugar and coconut milk.

Carioca is often served on bamboo skewers as a snack or dessert. You’ll find it sold by street vendors and at local markets across the Philippines.

The texture is soft and chewy, with a sweet coconut flavor. It’s a simple but tasty dessert that’s easy to make at home.

19. Palitaw

Palitaw is a beloved Filipino dessert made from glutinous rice flour. You’ll love its chewy texture and sweet flavor.

To make palitaw, you mix rice flour with water to form a dough. Then shape it into small, flat ovals.

Drop these ovals into boiling water. When they float to the surface, they’re done cooking.

After cooking, roll the palitaw in grated coconut. Sprinkle a mix of sugar and toasted sesame seeds on top.

Palitaw is often enjoyed as a snack or dessert. It’s simple to make and requires just a few ingredients.

20. Sans Rival

Sans Rival is a mouthwatering Filipino cake that will delight your taste buds. It’s made with layers of cashew meringue and rich French buttercream.

The name “Sans Rival” means “without rival” in French, hinting at its unmatched deliciousness. You’ll love the contrast between the crunchy meringue and creamy filling.

This cake is naturally gluten-free, making it a great option for those with dietary restrictions. The roasted cashews add a nutty flavor and extra crunch to each bite.

You can find Sans Rival at popular Filipino bakeries like Goldilocks. It’s a beloved dessert that’s perfect for special occasions or as a sweet treat any day of the week.

21. Taho

Taho is a beloved Filipino dessert made with silken tofu, sweet syrup, and chewy tapioca pearls. You can enjoy this treat warm for breakfast or as a snack any time of day.

Street vendors in the Philippines often sell taho from large buckets, announcing their arrival with calls of “tahooo!” The soft tofu provides a custard-like texture, while the brown sugar syrup adds sweetness.

Taho is typically served in small portions of 5 to 8 ounces. Though it contains some protein from the tofu, it’s considered a dessert due to its sugar content.

You can easily make taho at home using silken tofu, homemade brown sugar syrup, and tapioca pearls. It’s a simple yet satisfying Filipino treat you’re sure to enjoy.

22. Buko Pie

Buko pie is a beloved Filipino dessert from Laguna province. It features a flaky crust filled with young coconut meat and a creamy custard.

You’ll love the sweet, tropical flavor of this pie. The tender coconut pieces provide a delightful texture contrast to the smooth filling.

Buko pie is perfect for gatherings or as a snack with coffee or tea. You can enjoy it warm or chilled.

To make buko pie at home, mix coconut meat with condensed milk and eggs. Pour this into a prepared pie crust and bake until set.

23. Kutsinta

Kutsinta is a popular Filipino steamed rice cake. You’ll love its chewy texture and distinctive orange-brown color.

This dessert is made with rice flour, brown sugar, and lye water. It’s then steamed to perfection.

When served, kutsinta is often topped with freshly grated coconut. This adds a nice contrast in texture and flavor.

You can enjoy kutsinta for breakfast, as a snack, or for dessert. It’s a versatile treat that’s loved by many Filipinos.

Try making kutsinta at home for a taste of authentic Filipino cuisine. It’s a simple yet delicious dessert you’re sure to enjoy.

24. Latik

Latik is a sweet coconut topping used in many Filipino desserts. You make it by cooking coconut cream until it forms crispy brown bits.

These toasted coconut curds add a crunchy texture and rich flavor to treats. You’ll often find latik sprinkled on rice cakes like biko or suman.

It also tops other sweets such as maja blanca and turon. The oil released while making latik is useful too. You can brush it on desserts or use it to grease pans.

Try latik on ice cream or other desserts for a taste of Filipino cuisine. Its nutty, caramelized flavor will enhance many sweet dishes.

25. Kalamay

Kalamay is a sticky sweet treat you’ll love. It’s made with glutinous rice flour, coconut milk, and brown sugar.

The ingredients are cooked together until thick and gooey. The result is a chewy, sugary delight that’s hard to resist.

You can find kalamay wrapped in banana leaves. This gives it a unique taste and smell. Some versions use purple yam for color and flavor.

Kalamay is often cut into squares or formed into balls. It’s a popular snack or dessert in Filipino cuisine.

Try kalamay for a taste of traditional Filipino sweets. Its rich, coconutty flavor and sticky texture make it a standout treat.

26. Buko Salad

Buko salad is a beloved Filipino dessert that’s perfect for parties and special occasions. You’ll love this refreshing treat made with young coconut meat as the star ingredient.

To make buko salad, mix shredded young coconut with canned fruit cocktail and pineapple tidbits. Add sweetened condensed milk and cream for richness. Nata de coco and kaong (sugar palm fruit) give it extra texture.

This dessert is easy to prepare and requires no cooking. You can customize it with your favorite fruits or add a twist like buko pandan flavor. Serve it chilled for a cool, sweet ending to any meal.

History of Filipino Desserts

Filipino desserts blend local ingredients with influences from Spanish, Chinese, and American cultures. These sweet treats evolved over centuries, reflecting the country’s rich culinary heritage and agricultural abundance.

Cultural Significance

Filipino desserts play a big role in celebrations and daily life. You’ll find special sweets at fiestas, birthdays, and holidays. Many desserts have deep cultural meaning. For example, bibingka is a popular Christmas treat. Families often make desserts together, passing down recipes through generations. Some sweets are linked to specific regions, showing local pride. Street vendors sell quick snacks like banana cue, while fancy versions of traditional desserts appear in upscale restaurants.

Evolution Over Time

Filipino desserts changed a lot over the years. Pre-colonial sweets used native ingredients like coconut and rice. When Spain ruled, new desserts came with ingredients like milk and eggs. You can see this in leche flan and ensaymada. Later, American influence brought in flavors like chocolate and vanilla. Chinese traders added their own touch with treats like hopia. Today, you’ll find both traditional sweets and modern twists. Chefs mix old recipes with new ideas. Some add healthier ingredients or make vegan versions of classics. Filipino desserts keep growing, but still hold onto their roots.

Common Ingredients

Filipino desserts use many tropical ingredients native to the Philippines. These give the sweets their unique flavors and textures.

Coconut and Its Uses

Coconut is a key ingredient in many Filipino desserts. You’ll find it used in various forms:

• Coconut milk adds richness to puddings and cakes • Grated coconut meat gives texture to pastries and candies
• Coconut sugar provides a caramel-like sweetness • Nata de coco (coconut gel) is a chewy addition to halo-halo

Buko pandan, a popular dessert, combines young coconut with pandan leaves for a refreshing treat. Coconut also pairs well with other tropical fruits in many Filipino sweets.

Local Fruits and Flavors

The Philippines’ tropical climate allows for a variety of fruits to be used in desserts:

• Mangoes are used fresh or as flavoring in ice cream and cakes • Bananas, especially saba variety, are fried or cooked in syrup • Jackfruit adds a sweet, fruity taste to halo-halo and other treats

You’ll also find ube (purple yam) in many desserts. It gives a vibrant color and nutty flavor to cakes, ice cream, and pastries. Pandan leaves add a unique aroma to rice cakes and drinks. Calamansi, a local citrus, provides a tart flavor to balance sweetness in some recipes.

Preparation Techniques

Filipino desserts use both traditional and modern methods. Cooks mix old and new ways to make sweet treats.

Traditional Methods

You’ll find many Filipino desserts made with time-honored techniques. Steaming is key for treats like puto and kutsinta. Wrap ingredients in banana leaves before steaming to add flavor. For kakanin, you’ll grind rice into a paste and cook it slowly. Coconut milk gets heated and stirred constantly to make latik topping. Some desserts need slow simmering to thicken, like champorado rice porridge.

Modern Innovations

New tools make Filipino dessert prep easier. Electric mixers quickly whip up fluffy cakes like mamon.

Blenders create smooth ube halaya in minutes. You can use rice cookers for bibingka instead of clay ovens.

Non-stick pans help when making leche flan. Silicone molds give neat shapes to gelatin desserts.

Food processors grind ingredients fast for polvoron. Some cooks now bake hopia in ovens rather than frying.