Native dessert recipies from the Philippines
Desserts eaten at any time of day!
The great thing about Filipino food is that there are great Filipino desserts to follow. There is a dessert for every sweet tooth and the variety is endless. More so, these don't have to be eaten after every meal - they can be eaten as snacks at any time of day!
I will be listing recipes that are quick and easy to make, all at a reasonable cost.
Books on Filipino cuisine
Gulaman
- 500 ml milk
- 500 ml cream
- 400 ml coconut milk
- 400 g sugar
- 1 tsp pandan extract
- 50 g gelatin
Instructions
- Boil the milk, cream and half the amount of sugar for 5 minutes
- Add pandan extract and gelatin
- Stir unti the gelatin has dissolved
- Strain mixture and pour until it fills half the mold
- Place in fridge until set, roughly 20 minutes
- Boil cocnut milk and remaining sugar until sugar has melted
- Leave to chill
- Fold in cream
- Cool and pour on top of pandan mixture in molds
Mango Cheesecake
- 2 Mangoes
- 500 g cream cheese
- 250 g sugar
- 250 ml whipped cream
- 30 g self raising flour
- 2 eggs
- 1 egg yolk
- 2 tsp lemon juice
- 3 tsp melted butter
Instructions
- Mix all ingredients in a food processor
- Blend until texture is very smooth
- Pour into a tin or ramekin
- Bake in oven at 130 degrees centigrade with a water bath until done
Leche Flan - Creme caramel
- 12 egg yolks
- 1 tin of condensed milk
- 1 tin of evapourated milk
- 1 cup of white sugar
Instructions
- Caramelise white sugar
- Put 1 tsp of caramelised sugar in a mold
- Set aside
- Mix egg yolks, condensed milk, evaporated milk
- Pour mixture in the mold that is lined with caramelised sugar
- Cover with foil
- Steam for around 25 minutes until firm
- Take out and let cool
- Keep chilled if desired
Palitaw- Glutinous rice flour coated with coconut and sesame seeds
- 1 cup glutinous rice flour
- 3/4 cup water
- Dessicated coconut
- White sugar
- Toasted seasame seeds
Instructions
- Combine the glutinous rice flour with water
- Mix thoroughly to make a dough
- Form into small balls and flatten into a tongue-like shape
- Place the flattened dough balls into boiling water
- The dough floats when the palitaw is cooked
- Remove and drain
- Cool for a few minutes
- Roll in dessicated coconut and sprinkle with toasted seasme seeds and sugar
Pichi pichi - Steamed grated cassava balls coated with grated coconut
- 1 cup of grated cassava (camoteng kahoy)
- 1 cup of sugar
- 2 cups of water
- 1 grated coconut
Instructions
- Remove juice of the cassava by squeezing it out
- Place squeezed cassava in a pan with sugar and water
- Cook
- Stir constantly for 10 minutes or until mixture coats the spoon
- Transfer cooked mixture in muffin pans and steam for 10 minutes
- Remove from pans and coat in grated coconut
Turron
- 3 ripe plantain
- 1 pack of rice paper wrapper
- 1 cup of cooking oil
- 1 cup of sugar
Instructions
- These can be made any size you like but bear in mind, the thicker the slice, the longer it will take to cook.
- Slice one plantain into thirds and then slice each piece into thirds lengthways so you get 9 slices
- Do the same for the remaining two
- Coat each slice in sugar
- Wrap each slice individually in one sheet of wrapper
- Deep fry in oil until golden brown
Cooking equipment on Amazon
This lens will be updated from time to time, so please check back if you want to learn how to cook more native Filipino desserts
