Desserts in the Philippines are a vibrant fusion of flavors and textures, reflecting the country’s rich culinary heritage and diverse cultural influences. From the iconic Halo-Halo, a colorful concoction of shaved ice, sweet beans, fruits, and jellies topped with creamy leche flan, to the indulgent Leche Flan, a velvety caramel custard that melts in the mouth with every spoonful, Filipino desserts offer a delightful array of sweet treats for every palate. Other popular delights include Ube Halaya, a luscious purple yam pudding, and Bibingka, a comforting rice cake topped with butter and grated coconut. Whether enjoyed during fiestas, family gatherings, or simple moments of indulgence, Filipino desserts embody the warmth and joy of shared celebrations and cherished traditions.  Here are some famous desserts from the Philippines:

1. Halo-Halo

This iconic Filipino dessert is a colorful mix of shaved ice, sweetened beans, jellies, fruits (like jackfruit and banana), topped with leche flan (caramel custard), ube (purple yam) halaya, and sometimes a scoop of ice cream. It’s often drizzled with evaporated milk and enjoyed as a refreshing treat, especially during hot weather.

Ingredients:

  • Coconut Gel (nata de coco)
  • Sugar Palms (kaong)
  • Sweetened jackfruit (langka)
  • Sweetened saba bananas
  • Ripe Manila mango slices
  • Sweetened sweet potatoes (kamote)
  • Sweetened beans such as garbanzos, red beans, or white beans
  • Sweet corn kernels
  • Gulaman made from agar-agar bars or powdered jelly mix (reduce water required in the recipe to yield a firmer texture)
  • Tapioca or sago pearls
  • Young coconut (buko) or sweetened coconut sport (macapuno)
  • Evaporated or fresh milk
  • Pinipig or rice crispies
  • Purple yam jam (ube halaya)
  • Leche Flan
  • Ice cream (mango, ube, or vanilla flavor)
How to serve:

Step 1: Add about a teaspoon of each desired add-ins in a tall glass to about ⅓ full.
Step 2: Pack the glass with shaved ice.
Step 3: Drizzle evaporated milk over the ice.
Step 4: Top the ice with scoops of ice cream, leche flan, and/or ube halaya.
Step 5: Garnish with strips of macapuno and sprinkle with pinipig, if desired.

2. Leche Flan

A creamy caramel custard made with egg yolks, condensed milk, and evaporated milk, baked until set and topped with caramelized sugar. It’s a popular dessert often served during special occasions and celebrations.

Ingredients:

Caramel:

  • 1 cup sugar
  • ¾ cup water

Custard:

  • 1 (13 ounce) can evaporated milk
  • 1 (13 ounce) can sweetened condensed milk
  • 12 egg yolks
  • 1 tablespoon vanilla extract
How to serve:

Step 1: Preheat the oven to 325 degrees F (165 degrees C).
Step 2: Combine sugar and water in a saucepan over medium-high heat. Bring to a boil without stirring to avoid the mixture crystallizing. Continue to boil, swirling the pan occasionally, until sugar syrup begins to brown, 7 to 10 minutes. Reduce the heat to medium low and watch the color. Once the caramel is a deep brown, immediately pour it into a flan mold. Carefully tilt the mold to make sure the whole bottom surface is covered.
Step 3: Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil.
Step 4: Place a baking dish large enough to hold the flan mold on the oven rack. Set the covered flan in the baking dish and add enough hot water to come halfway up the side of the mold.
Step 5: Bake in the preheated oven until firm, about 1 hour. Carefully remove the flan mold from the oven. Let cool, about 30 minutes. Run a paring knife around the edges of the flan. Cover the mold with a rimmed platter and carefully flip it over to release the flan from the mold for serving.

3. Biko

Filipino coconut dessert.

Ingredients:

  • Uncooked glutinous white rice
  • Cold water
  • Can coconut milk, divided
  • White sugar
  • Brown sugar
  • Coconut preserves (such as Phil Supreme®)
How to serve:

Step 1: Soak rice overnight in the water.
Step 2: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
Step 3: Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
Step 4: Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
Step 5: Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.

These are just a few examples of the delicious desserts you can find in Filipino cuisine. Each dessert showcases the diverse flavors and ingredients of the Philippines.