Are you craving something sweet and comforting? If you love desserts that are rich in flavor and tradition, you’re in for a treat. I created this post because Filipino dessert recipes hold a special place in my heart, reminding me of joyful family gatherings and festive celebrations. These delightful sweets are not just treats; they are edible pieces of our culture and history.
This collection is perfect for anyone who enjoys traditional Filipino sweets or is exploring the world of Filipino treats. Whether you’re a seasoned cook or someone looking for easy dessert recipes, these dishes are designed to be accessible and fun. You’ll find recipes that feature familiar ingredients and methods that anyone can try at home.
In this post, I’ve pulled together 10 Filipino dessert recipes that are not only delicious but also simple to make. From the classic bibingka to the creamy leche flan, each recipe offers a taste of the Philippines that you can recreate in your own kitchen. These sweet Filipino dishes are perfect for parties, family dinners, or just a cozy night at home.
Get ready to dive into a world of flavors! You’ll learn how to whip up everything from buko pandan to ube halaya with easy-to-follow instructions. Plus, you’ll discover the stories behind each dish, giving you a deeper appreciation for these popular Filipino desserts. So grab your apron and let’s get started on this sweet journey that will have everyone asking for seconds!
Key Takeaways
– Discover 10 easy Filipino dessert recipes that showcase traditional flavors and ingredients.
– Learn about the history and cultural significance of popular Filipino sweets.
– Step-by-step instructions make it simple for anyone to recreate these delightful treats.
– Recipes include options for vegan and non-vegan diets, catering to various preferences.
– Enjoy a delicious way to connect with Filipino culture through food that brings family and friends together.
1. Bibingka – A Classic Rice Cake
Craving a warm, cozy bite that feels festive? Bibingka delivers soft, spongey comfort with a tropical kiss. Coconut milk keeps it rich, while a hint of sweetness pairs with a savory note from optional toppings. It’s quick to bake and easy to customize for dairy-free or egg-free diets.
Ingredients:
– 2 cups rice flour
– 1 cup coconut milk
– 1 cup almond milk
– 1/2 cup sugar
– 2 tsp baking powder
– 1/4 tsp salt
– 2 salted eggs, sliced (optional)
– 1/2 cup grated vegan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a round baking pan.
2. In a bowl, whisk rice flour, sugar, baking powder, and salt.
3. Stir in coconut milk and almond milk until smooth.
4. Pour half of the batter into the pan. Layer with salted eggs and cheese. Top with remaining batter.
5. Bake 30 minutes, or until a toothpick comes out clean.
6. Let cool slightly, then slice and serve warm.
FAQs:
– Can I make it dairy-free? Use plant milks and skip eggs or cheese, or choose vegan toppings.
– Can I freeze leftovers? Yes, wrap and freeze up to 1 month.
Bibingka proves Filipino dessert recipes can be cozy, quick, and dairy-free. Mix coconut milk with almond milk for a spongey bite, then top with your favorite vegan toppings. Easy to bake, unforgettable at any festive moment.
Bibingka – A Classic Rice Cake
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2. Leche Flan – Creamy Caramel Custard
Creamy caramel custard is a Filipino showstopper for celebrations. Leche Flan melts on your tongue with a silky texture and a glossy caramel crown. This version layers coconut milk and yolks for richness, while a light vanilla note keeps it smooth and approachable.
Ingredients:
– 1 can coconut milk
– 1 cup vegan sugar
– 6 egg yolks
– 1 tsp vanilla extract
– 1/2 cup water (for caramel)
Instructions:
1. In a small saucepan, heat sugar and water until caramel turns amber. Pour into a mold.
2. Whisk egg yolks with coconut milk and vanilla until smooth.
3. Pour the custard over the caramel in the mold.
4. Steam for about 60 minutes until set.
5. Cool, then refrigerate. To serve, invert onto a plate.
FAQs:
– Can I use regular dairy milk? Yes, but this version stays creamy with coconut milk.
– Can I bake it instead of steaming? You can, but steaming yields the smoothest texture.
Leche Flan – Creamy Caramel Custard
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3. Buko Pandan – Refreshing Coconut Dessert
Bright green and refreshing, this Filipino favorite feels like a cool breeze on a hot day. Buko Pandan pairs young coconut meat with pandan jelly for a playful mix of textures and a tropical aroma. It’s light, sweet, and easy to assemble.
Ingredients:
– 2 cups young coconut meat, shredded
– 1 packet pandan jelly mix
– 2 cups water
– 1 can coconut cream
– 1/2 cup sugar
– 1 tsp vanilla extract
Instructions:
1. Prepare pandan jelly per package, adding sugar.
2. Cut jelly into cubes.
3. In a bowl, combine shredded coconut, jelly cubes, coconut cream, and vanilla.
4. Chill before serving. Optional: add sago pearls for extra bite.
FAQs:
– Can I use dried coconut? Fresh coconut gives best flavor.
Buko Pandan – Refreshing Coconut Dessert
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Thai Kitchen Unsweetened Coconut Cream, 13.66 fl oz (Pack of 6)
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Puto is the Filipino version of steamed rice cakes that can be sweet or savory. These fluffy, bite-sized treats are often enjoyed as a side dish or snack, making them versatile and delicious. Traditionally, they are made with rice flour and can be topped with cheese or salted eggs for an added flavor boost.
Ingredients:
– 2 cups rice flour
– 1 cup coconut milk
– 1/2 cup sugar
– 1 tbsp baking powder
– 1/4 tsp salt
– Optional toppings: vegan cheese or salted eggs
Instructions:
1. Mix rice flour, sugar, baking powder, and salt.
2. Gradually add coconut milk until well combined.
3. Pour into puto molds, filling halfway. Add toppings if desired.
4. Steam for 20 minutes or until a toothpick comes out clean.
5. Let cool slightly before serving.
FAQs:
– Can I bake them instead of steaming? Steaming gives the best texture for puto.
Puto – Steamed Rice Cakes
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Suman is a traditional Filipino rice cake made from glutinous rice, wrapped in banana leaves and steamed to perfection. It’s a chewy, comforting treat that shines with a drizzle of coconut milk or sugar. Simple ingredients create a satisfying bite, perfect for gatherings.
Ingredients:
– 2 cups glutinous rice, soaked overnight
– 1 cup coconut milk
– 1/2 cup sugar
– Banana leaves for wrapping
Instructions:
1. Drain the soaked rice and mix with coconut milk and sugar.
2. Spoon the mixture onto banana leaves and fold to create packets.
3. Steam for about 1 hour until cooked through.
4. Serve warm, drizzled with more coconut milk if desired.
FAQs:
– How do I know when they’re done? They should be firm to the touch.
Suman – Sticky Rice Cakes
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Mango Sticky Rice is a beloved dessert that highlights the sweetness of ripe mangoes with coconut milk soaked rice. The creamy, luscious rice and juicy mango come together in a bright, sunny contrast. It’s simple, summery, and deeply satisfying.
Ingredients:
– 1 cup glutinous rice, soaked
– 1 1/2 cups coconut milk
– 1/2 cup sugar
– 2 ripe mangoes, sliced
– Pinch of salt
Instructions:
1. Cook the soaked rice until sticky.
2. In a small pan, heat coconut milk with sugar and salt until dissolved.
3. Mix half of the coconut milk with the cooked rice.
4. Serve the rice with sliced mango and drizzle with remaining coconut milk.
5. Optional: sprinkle toasted sesame seeds.
FAQs:
– Can I use regular rice? Glutinous rice is essential for the right texture.
Mango Sticky Rice – A Tropical Delight
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Ube Halaya is a vibrant, creamy treat that shows off purple yam at its best. It’s velvety, rich, and makes a bold topping for other desserts or eaten by the spoonful. The striking color makes any plate feel festive.
Ingredients:
– 2 cups grated ube
– 1 can coconut milk
– 1/2 cup sugar
– 1/4 cup vegan butter
– Optional toppings: grated coconut or nuts
Instructions:
1. Simmer ube, coconut milk, and sugar over low heat; stir until thick.
2. Stir in vegan butter.
3. Pour into a mold and chill until firm.
4. Top with grated coconut or nuts before serving.
FAQs:
– Can I use frozen ube? Yes, thaw before cooking.
Ube Halaya – Purple Yam Delight
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8. Turon – Caramelized Banana Rolls
Turon is a street favorite—ripe banana and jackfruit wrapped in crisp wrapper and caramelized with sugar. The contrast of chewy filling and crackly shell makes every bite feel like a festival. It’s a quick, crowd-pleasing treat.
Ingredients:
– 6 ripe bananas
– 1 cup jackfruit, sliced
– 6 spring roll wrappers
– 1 cup brown sugar
– Oil for frying
Instructions:
1. Place banana and jackfruit on a wrapper and roll tightly.
2. Coat the roll in brown sugar.
3. Fry in hot oil until golden and crisp.
4. Drain on paper towels; serve warm.
FAQs:
– Can I bake them? Baking works but frying yields crunchier texture.
Turon – Caramelized Banana Rolls
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Polvoron is a crumbly, melt-in-your-mouth shortbread that’s perfect for sharing. It comes together fast and can be flavored with nuts, chocolate, or ube for variety. A little crunch in every bite makes it irresistible.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/2 cup powdered milk
– 1/4 cup vegan butter
– Optional: nuts, cocoa powder, or ube flavoring
Instructions:
1. Toast flour over low heat until golden.
2. Mix in sugar, powdered milk, and flavoring of choice.
3. Add melted butter and crumble until crumbly.
4. Shape into molds and let cool before removing.
5. Enjoy or package as gifts!
FAQs:
– Can I use gluten-free flour? Yes, the recipe can be adapted with gluten-free flour.
Polvoron comes together in under 20 minutes and yields about 12 bite-sized pieces—great for sharing. A vegan twist keeps it guilt-free, and you can mix in nuts, cocoa, or ube for variety. When you crave filipino dessert recipes, this crumbly shortbread wins every time.
Polvoron – Crumbly Shortbread
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Cassava cake is a hearty, coconut-rich dessert that comforts any crowd. Grated cassava with coconut milk and a touch of sweetness makes a slice that’s great warm or chilled, and can be dressed up with a custard layer if you like. It’s versatile and satisfying for all ages.
Ingredients:
– 2 cups grated cassava
– 1 can coconut milk
– 1/2 cup sugar
– 1/4 cup vegan butter
– 2 eggs (or egg substitute)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. In a bowl, combine grated cassava, coconut milk, sugar, butter, and eggs. Mix well.
3. Pour into the prepared dish and bake for 1 hour or until set.
4. Let cool before slicing. Serve warm or chilled with extra coconut milk if desired.
FAQs:
– How do I know when it’s done? It should be lightly golden on top.
Fun fact: Cassava cake is a crowd-pleaser in Filipino dessert recipes—it’s naturally vegan-friendly. A classic bake uses 2 cups grated cassava and 1 can coconut milk, giving you a rich slice that’s perfect warm or chilled.
Cassava Cake – A Hearty Treat
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Indulging in these 10 Filipino dessert recipes offers a sweet escape into the vibrant culture and rich traditions of the Philippines. Each recipe tells a story, filled with delightful flavors that can brighten any gathering or moment of self-treat. So gather your ingredients, roll up your sleeves, and get ready to share these easy Filipino treats with your loved ones!
The joy of cooking and sharing these traditional Filipino sweets is something that brings everyone together, and who knows, you might just create a new family favorite!
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Frequently Asked Questions
What are the easiest Filipino dessert recipes that are vegan-friendly?
If you’re after filipino dessert recipes that are vegan-friendly and simple, focus on coconut milk, palm sugar, and fruit. Here are a few crowd-pleasers you can try:
– Biko: sticky rice cooked in coconut milk and brown sugar; vegan if you skip butter.
– Suman: glutinous rice parcels steamed in banana leaves with coconut milk; naturally vegan.
– Turon: fried ripe plantains wrapped in a light sugar crust; use dairy-free wrappers.
– Ginataang Bilo-Bilo: glutinous rice balls simmered in coconut milk; dairy-free.
– Puto or Kutsinta: rice cakes that can be made vegan with plant-based milk and oil; skip eggs if needed.
Tip: use coconut milk and palm sugar for authentic flavor, and store leftovers in the fridge for up to a week. These are easy dessert recipes that still feel like classic popular Filipino desserts.
How can I adapt traditional Filipino sweets to be vegan without losing flavor?
Traditional Filipino sweets often rely on dairy or eggs. You can preserve flavor by swapping in plant-based options:
– Use coconut milk or other plant milks instead of dairy.
– Replace condensed milk with a mix of coconut cream and sugar, or a vegan condensed milk.
– Bind with flax eggs or mashed banana instead of eggs, and set with agar-agar or gelatin substitutes.
– For creamy textures, simmer in coconut milk longer and finish with a pinch of salt or vanilla for depth. With these tweaks, your filipino dessert recipes stay richly flavored and fully vegan.
Which Filipino treats are naturally vegan or easy to veganize?
Great options to start with include:
– Biko: sticky rice with coconut milk and brown sugar (skip butter).
– Suman: glutinous rice steamed in coconut milk inside banana leaves (naturally vegan).
– Ginataang Bilo-Bilo: glutinous rice balls in coconut milk (vegan-friendly).
– Turon: fried plantains with a sugar crust (use dairy-free wrappers).
– Puto or Kutsinta: rice cakes that can be veganized with plant-based milk and oil.
These options are great starting points for classic traditional Filipino sweets that align with a vegan lifestyle.
How long does it take to make these desserts and what equipment do I need?
Most of these vegan treats come together in about 30–45 minutes, with some variations (like suman) taking a bit longer when steamed. Essential gear includes: a medium pot, a steamer (or a large pot with a rack), a mixing bowl, measuring cups, a knife, and parchment or banana leaves for wrapping. For suman or other wrapped desserts, banana leaves or parchment helps with folding. Having a whisk, spatula, and a silicone brush makes easy dessert recipes even smoother. In other words, minimal equipment, maximum flavor in a filipino dessert recipes lineup.
Where can I buy Filipino dessert ingredients for vegan recipes?
Look for vegan-friendly staples at local Asian markets or online Filipino grocery shops. Key items include coconut milk, coconut cream, glutinous rice, palm sugar, and rice flour. If you’re outside the Philippines, many stores stock these ingredients or offer vegan-friendly brands. Online options and apps often list vegan substitutions or ready-to-use ube or pandan flavoring. Pro tip: search for Filipino dessert recipes ingredients in your area, compare store options, and choose brands with clean, plant-based labels to keep your sweet Filipino dishes authentic and vegan.
Related Topics
Filipino dessert recipes
traditional Filipino sweets
easy dessert recipes
vegan Filipino treats
popular Filipino desserts
sweet Filipino dishes
quick dessert ideas
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coconut desserts
festive Filipino treats
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