https://youtu.be/ZmDorcTqhgc

10. BUKO PANDAN

Buko Pandan is a popular Filipino Dessert; this is made using young coconut and Screwpine leaves (locally known as “Pandan”). At first glance, this sumptuous dessert can be mistaken for Buko Salad because of the similarity in texture and dairy ingredients used. However, the green gelatin which contains the aroma and flavor of the Pandan gives the distinction

9. BIKO

Biko (BI-KOH) is the Filipino term for sweet sticky rice cake.

It consists mainly of 3 ingredients, namely: sweet rice, coconut milk, and brown sugar. Some serve it with toppings, some don’t. Others also add vanilla extract, but it’s optional.

This rice dessert is popular during New Year’s Eve celebration in the Philippines, because Filipinos believe that if you consume as many sweet treats as you can handle during this time, the coming year will be a good one.

8. CASSAVA CAKE

Cassava Cake is a dessert consisting made from grated cassava root( kamoteng kahoy) as we call in tagalog Philippine and language. The staple ingredients of the cake are cassava root, coconut milk, sugar, egg, and butter. Some cooks and bakers enhance its flavor and texture by adding vanilla and coconut meats or topped with grated cheese. Some uses evaporated milk to make the cake creamer.

7. BIBINGKA

Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas season, side street vendors are a common sight preparing and selling this delicious rice cake along with “puto bumbong”.

6. SUMAN

 

Suman is a rice cake originating in thePhilippines. It is made from glutinous ricecooked in coconut milk, often wrapped inbanana leaves or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. Suman is also known as budbod in theVisayan languages that dominate the central half of the country. A widespread variant ofsuman uses cassava instead of glutinous rice.

5. BUKO SALAD

Buko Salad is the Filipino variation of the fruit salad, it is usually made out of mixed fruits, nata de coco, kaong (sugar palm), coconut, thickened cream and condensed milk. This dessert is a mainstay in every special occasion in the Philippines like birthdays, fiesta, weddings, Christmas and New Year’s dinner so this coming Christmas you should definitely make one if you haven’t tried something like this before. It’s one of the easiest desserts to make and theres no cooking involved.

 

4. UBE HALAYA

Ube Halaya is a Filipino dessert made from purple yam or “Ube ” as we call it. The recipe is actually really simple and so is the process, but I have to warn you though that it requires muscle power and patience…lots of it! Maybe that is why Ube Halaya is usually only served at special occasions because of the time and work it requires, but do not get discouraged because it is worth all the effort and with the new kitchen gadgets nowadays it can be a lot easier.

Ube Halaya is usually served cold. It can be eaten as dessert as it is with or without the usual topping of Latik or grated cheese. But it can also be used for making other desserts like ice cream, cake, filling for hopia and so on.

3. HALO HALO

Halo-halo, which means mix-mix, is aclassic favorite dessert in the Philippines. It is composed of various ingredients including shaved ice, evaporated milk, and ice cream. One may view the halo-halo dessert as a symbol of mixed Filipino heritage and culinary and even cultural influences from the Chinese, Spanish, Japanese, and Americans, among others. But really, halo-halo dessert is simply a delicious and refreshing treat perfect for hot summer days.

2. MAJA BLANCA

 

Maja Blanca is a Filipino dessert that is usually served on holidays or special occasions. This recipe uses several types of milk, coconut flakes and corn to create a deliciously sweet treat with gelatin-like consistency. Surprisingly, this dessert is easy to make. It uses easy to find ingredients and there are only a few easy-to-follow steps.In this recipe, coconut milk, evaporated milk and condensed milk are mixed and boiled in a pot. Then, the kernel corn is added to the mixture. Cornstarch is added to thicken the mixture. Finally, the mixture is poured into a square pan and refrigerated until set. The toasted coconut flakes that were used to garnish these delicious coconut squares made it taste even better. It added texture as well as crunch to the squares.

1. LECHE FLAN

Leche flan is a popular Filipino dessert that is always served during special events or occasions like Christmas, Easter and birthday parties. It is normally made in a leche plan mold called llanera. A baking pan or ramekins may also be used. The pan is lined with caramel and topped with custard and may be steamed using the stove or baked in a hot water bath. After baking or steaming, the custard is cooled and then chilled in the fridge for several hours or overnight. To serve, the pan is inverted onto a serving plate and the custard comes out with smooth caramel on top.

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton