27 Best Filipino Desserts

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spanish Bread

Filipino Spanish Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [’16’]

Spanish bread is a popular ‘merienda’ in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons instant yeast (- see NOTE 1)
• 1/4 cup white sugar
• 1 teaspoon salt
• 3/4 – 1 cup lukewarm milk (- see NOTE 2)
• 3 tablespoons butter (- or margarine, melted )
• 1 egg
• 1/4 cup butter
• 1/2 cup bread crumbs
• 2 teaspoons flour
• 1/8 cup water or milk (- or more see NOTE 3)
• 1/2 cup brown sugar /white sugar
• 1/8 teaspoon salt
• butter (- for brushing)
• 2 tablespoons milk (- or water)
• 1/2 cup bread crumbs

Instructions

1. In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk, melted butter, and beaten egg. Mix until well blended. Add the instant yeast and mix well to form a slighly sticky dough.
2. Tip the dough on a surface greased with oil. Knead the dough with lightly oiled hands until it becomes smooth and elastic, about 10-12 minutes.
3. Form the dough into a ball and place the dough in a greased bowl. Cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour or even longer.
4. Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter until bubbly. Add the 1/4 cup bread crumbs and mix well. Add flour, water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms a thick paste-like texture.
5. Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Roll the dough starting from the wider end towards the smaller end enclosing the filling.
6. Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won’t open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 20-30 minutes or until they doubled in size. Remove cover before baking.
7. Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.
8. Remove the Spanish bread from the oven and transfer to a bread basket. Enjoy while still warm.

2. Leche Flan

Leche Flan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’12’, ’12 servings’]

Leche Flan is silky smooth, rich, and creamy with golden caramel. This classic Filipino custard dessert is easy to make and sure to be a crowd favorite.

Ingredients

• 9 tablespoons sugar
• 12 egg yolks, from large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk

Instructions

1. Preheat oven to 375 F.
2. Place 3 tablespoons of sugar in each of the three llaneras.
3. Set llanera on the stove over low heat and using tongs, move repeatedly over flames until sugar is melted and turns into a golden liquid.
4. Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold. Remo
5. Remove from heat and allow caramel to cool and harden. Repeat the process with the remaining llanera.
6. In a bowl, combine egg yolks and condensed milk. Stir to combine.
7. Add evaporated milk, gently stirring in a circular motion until blended.
8. Using a cheesecloth or fine-mesh sieve, strain egg-milk mixture to remove stray egg whites.
9. Pour mixture into prepared llaneras and cover tighly with foil Arrange in a a wide, oven-safe dish with about 1-inch of water (bain marie or water bath)..
10. Bake in the oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
11. Remove from oven, allow to cool, and refrigerate to chill and completely set.
12. To serve, turn flan over on a serving plate, ending with caramel on top.

3. Banana Turon

Banana Turon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe plantains or 3 large ripe bananas, peeled
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 8 spring roll wrappers or lumpia wrappers
• 1 tablespoon water (for sealing)
• Vegetable oil for frying

Instructions

1. 1. Slice plantains lengthwise or into halves and set aside.
2. 2. Mix brown sugar with cinnamon in a small bowl.
3. 3. Place a piece of plantain on a wrapper, sprinkle with sugar mixture, and roll tightly; seal edge with a little water.
4. 4. Repeat with remaining wrappers and filling.
5. 5. In a deep skillet, heat oil to 350°F (175°C) and fry until golden and crisp, about 2–3 minutes per side.
6. 6. Drain on paper towels and serve warm.

4. Taisan

Taisan (Filipino Chiffon Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT1H · Yield: 9

Taisan is a Filipino version of a chiffon cake baked in a loaf pan and topped with melted butter, sugar and shredded cheese.

Ingredients

• 1/2 cup melted unsalted butter
• sugar
• 1/2 to 1 cup shredded cheddar cheese
• 7 egg yolks from large eggs
• 2 cups all-purpose flour
• 1 and 1/2 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 3/4 cup water
• 1/2 cup oil
• 2 tsp vanilla extract
• 7 egg whites
• 1/2 tsp cream of tartar

Instructions

1. Preheat oven to 350 F. Line two 9×5 loaf pans with parchment paper. In a medium bowl, combine flour, salt and baking powder. Set aside.
2. In another bowl, beat the egg yolks until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.
3. Add the flour mixture gradually and use a hand whisk to blend the ingredients well, until smooth.
4. Meanwhile, in the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue to whisk until egg whites form firm peaks that hold its shape when the whisk is lifted.
5. Gently fold the egg whites to the yolk batter in three additions until batter is uniform and well mixed. Pour batter into two 9×5 inch loaf pans. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Brush the cakes with melted butter.
6. Once they have cooled slightly, take them out of the pan. Sprinkle sugar and shredded cheese on top.

5. Banana Lumpia

Turon (Banana Lumpia ) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 turon’]

This Filipino fried dessert has sweet bananas, jackfruit, and topped with a caramel drizzle

Ingredients

• 2 overripe bananas (can use plaintains or saba bananas)
• 1½ cups light brown sugar, divided
• 1 cup shredded or thinly sliced jackfruit
• 6 lumpia wrappers
• cooking oil (for frying)

Instructions Make the Turon

1. Peel then slice the bananas in half, then slice each half into three thin strips. You’ll end up with 6 total strips of bananas.
2. Place half of the light brown sugar (about ¾ cup) into a shallow bowl or plate. Coat each of the banana slices and sliced jackfruit in the brown sugar and set aside.
3. Place one lumpia wrapper on a plate or cutting board (in the shape of a diamond facing you). Place 1 to 2 of the sugar coated banana slices and 1 or 2 sliced jackfruit onto the lumpia wrapper, in the bottom third. Roll up the bottom edge over and slightly tuck under the fruit. Then bring in one side and then the other, then gently roll the banana lumpia up toward the top corner, doing mini tuck-ins along the way as needed.
4. Once you get to the top corner, use some of the jackfruit juice to wet the top corner, then finish rolling the banana lumpia. The jackfruit juice helps to seal the wrapper. You can use water instead if you prefer.
5. Set the lumpia aside and finish rolling the rest of the turon.
6. Heat enough oil in a large skillet or fry pan over medium heat, so that the oil is about ⅓ to ½ inch high. Once the oil is hot, add the banana lumpia and fry each side for about 2 minutes. When the turon is browned on all sides, remove and transfer to a plate.

Make the caramel

1. In a Dutch oven or medium saucepan over medium heat, add the remaining ¾ cup brown sugar and ¼ cup water. Bring to a rolling boil and allow to thicken, stirring with a wooden spoon, until the caramel is thick enough to lightly coat the spoon and still liquid enough to drizzle. Remove from heat and drizzle the caramel over each of the turon. Serve immediately.

6. Cassava Cake

Cassava Cake (Filipino Cassava Bibingka) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’]

This traditional Filipino cake is packed with moist cassava and coconut pieces and topped with a silky custard. You can make this recipe ahead of time and it’s just as good the day after!

Ingredients

• 1 lb cassava, freshly grated and squeezed
• 1 whole egg
• 1 egg yolk
• 25 g sugar
• 28 g melted butter
• 5 fl oz condensed milk
• 5 fl oz coconut cream
• 4 fl oz evaporated milk
• 6 fl oz jar of macapuno (coconut) string (strained)
• 2 egg yolks
• 5 fl oz condensed milk
• 5 fl oz coconut cream
• 4 fl oz evaporated milk
• 15 g flour

Instructions Cassava Cake

1. Preheat your oven to 375 °F.
2. Cut the tips of the cassava root to remove ends. Cut the root into three inch sections. Using a knife carefully peel the rough brown skin and thicker white layer underneath off the root. Once they are peeled, cut the roots in half lengthwise and then again to make quarter sticks. On each stick, locate the thick, fibrous core and cut this part off. Rinse all your sticks under running water.
3. Using a food processor (or a grater), shred the roots. Place the shredded pieces into a strainer and gently press to remove the extra liquid.
4. In a mixing bowl, beat the eggs and add the sugar. Carefully mix in the butter so as not to curdle the eggs. Mix in the condensed milk, coconut cream, evaporated milk, and coconut shreds. The cake mix should look liquidy.
5. Butter your pan with softened butter. Add the cassava cake mix in the pan and place it in the oven for about 40 minutes. Check up on your cake about 25 minutes in to make sure it hasn’t burned on top. To check if your cake is finished cooking, dip a toothpick (or fork) in the middle of the cake and pull it out to check if it’s clean. If there’s still batter on it, leave it for another five to 10 minutes. The finished cake should be golden on top and dense.

Custard topping

1. While your cassava cake is baking, prepare the custard topping.
2. In a mixing bowl, beat the egg yolk and whisk in the wet ingredients. Add the flour and mix thoroughly.
3. When you remove the finished cake (it should have a pale golden color), add the custard on top and place the pan back into the oven for another 20 to 30 minutes at 375 °F.
4. Check the cake frequently to make sure it doesn’t burn. If it starts to brown too much, you can add a loose layer of foil on top to continue to bake without burning. When the topping is golden brown and the custard has a nice firm bounce to its consistency, remove from the oven.
5. Let it rest for about 15 minutes on the counter. Cut into a slice and serve with coffee!

7. Taisan

Taisan: Filipino Chiffon Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’12’, ’12 slices’]

This light and fluffy cake is topped with melted butter, sugar, and shredded cheese. It’s a popular sweet & savory Filipino dessert!

Ingredients

• 1 cup plus 2 Tablespoons cake flour
• ½ teaspoon kosher salt
• 1½ teaspoon baking powder
• 3 eggs, yolks and whites divided
• 1 cup granulated sugar plus 2 Tablespoons granulated sugar, divided
• ½ cup coconut milk
• ¼ cup vegetable oil
• 2 teaspoons vanilla
• ¼ teaspoon cream of tartar
• ½ cup (8 Tablespoons) butter, melted
• ¼ cup granulated sugar
• ½ cup shredded white cheddar cheese (or cheddar cheese)

Instructions

1. Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper. Set aside.
2. In a large bowl, whisk together the cake flour, kosher salt, and baking powder.
3. In a separate bowl, whisk the egg yolks. Then whisk in 1 cup sugar. Whisk in the coconut milk, oil, vanilla.
4. Gradually mix the dry ingredients into the wet ingredients, until combined. Set aside.
5. In a stand mixer with the whisk attachment, or a large bowl using a hand mixer, whisk the egg whites together with the cream of tartar and 2 Tablespoons of granulated sugar. Whisk until frothy and firm.
6. Using a silicone spatula, gently fold the egg white meringue into the batter, just until combined.
7. Pour the batter into the prepared pan.
8. Bake at 350°F for 30 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
9. Once baked, remove from the oven and allow to cool in the pan for 10 minutes. Then pop the loaf out of the pan and place onto a plate or cooling rack. Brush the top of the cooled cake with melted butter. Sprinkle the sugar topping, then sprinkle the shredded cheese.

8. Taho

Taho (Filipino Silken Tofu w/ Sago Pearls & Syrup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT65M · Total: PT580M · Yield: [‘2’, ‘2 glasses’]

Silky tofu layered with plump sago pearls and a sweet syrupy sauce is a great way to enjoy a snack. This taho recipe will give you fresh, homemade silken tofu that gives you more customizable options.

Ingredients

• 1 c soybeans
• 6 c filtered water (for soaking)
• 1 c filtered water (for blending)
• 2 c filtered water (for cooking)
• ½ c filtered water (for squeezing)
• ½ tsp epsom salt
• 2 tbsp filtered water (for tofu)
• ⅓ c dry sago or white tapioca pearls
• 8 c filtered water
• ¾ c dark brown sugar
• ¾ c filtered water
• ¾ c pandan water
• ½ c white granulated sugar

Instructions Silken tofu

1. Rinse the soybeans over running water and drain. In a large mixing bowl, combine soybeans and 6 cups of water to soak overnight (or at least 8 hours) on the counter. The next day, the soybeans should double in size.
2. Drain and rinse the soybeans then transfer to a blender with 1 cup of filtered water. Blend until the soybeans puree into a smooth consistency.
3. In a saucepan over medium heat, add the soybean puree and stir in 2 cups filtered water. Cook and stir until the puree is JUST about to boil or at 200 °F. Constantly stir the soybean puree. Do not leave your pot unattended because it will burn at the bottom.
4. Set-up a strainer lined with cheesecloth over a bowl and pour in the cooked liquid.
5. Strain the soybean puree carefully by squeezing out the liquid through the cheesecloth. I like to use silicone gloves during this portion.
6. After squeezing out as much as you can, open the cheesecloth and pour ½ cup of water over the soybean puree and squeeze the cheesecloth again. The soymilk should measure to about 2 cups. See picture for what the soy looks like after squeezing.
7. Clean your saucepan and place it over medium heat and pour in the soybean liquid. Bring to a boil and cook for about 7-10 minutes or until the raw taste is gone and it’s more sweet.
8. Remove from the heat and cool on the counter before transferring to heat safe containers. Move to the fridge to chill for 30-60 minutes. If you want it faster you can chill using an ice bath.
9. Combine the epsom salt and 2 tbsp of water until the salt dissolves. If you squeezed out a different amount of liquid than 2 cups, make sure to adjust your salt accordingly.
10. Pour the salt liquid carefully into your chilled soymilk and use a spoon to do 3-4 gentle “plunging” motions to mix the salt liquid into the soymilk. You don’t want to overstir the coagulant because this could change the texture of your tofu.
11. Pour your soymilk into the heatsafe ramekins no more than ¾ of the way up, and place them in a pan large enough to hold all the ramekins. Fill the pan with simmering water until it reaches slightly above the level of the soymilk. You don’t want the water coming too close to the rims because it might overflow into the soymilk. Cover the pan with a lid that is lined with a hand towel to prevent water dripping into the ramekins. Simmer for about 10 minutes or until the tofu is firm. Note: I used ramekins that were about 3 inches in diameter and 10 minutes was enough to set the tofu. If you use larger ramekins, the cooking time will need to change.
12. Carefully remove the ramekins from the water bath and let them come to room temperature on the counter before assembly.

Pearls

1. In a pot, add the water and bring to a boil. Pour in the tapioca pearls and lower to medium heat. Stir the pearls to prevent them from sticking and cook for 30 minutes.
2. Remove the pot from the heat and cover with a lid for another 30 minutes.
3. Drain the pearls and rinse with cold running water.
4. The pearls should be translucent and soft. Transfer them into a bowl with water covering just above the pearls and set them aside until assembly. Note: if your pearls still have an opaque center and/or are hard in the center, repeat steps 1-3.

Arnibal

1. Choose one of the arnibal options above. In a small saucepan over medium heat, combine the sugar and water and bring to a boil. Lower to medium heat and simmer for about 5 minutes to slightly thicken the sauce. Remove from the heat and set aside until assembly.

Assembly

1. Taho is typically served warm. If the tofu is too cold for your liking, you can heat it up in a steamer for one to two minutes (but not too long otherwise it will dry out too much). Add a few scoops of tofu into a cup.
2. Add 1-2 tablespoons of pearls into the cup and top with arnibal. Serve warm.

9. Ube Tres Leches Cake

Ube Tres Leches Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1/4 cup neutral oil
• 1/2 cup ube purée or ube halaya
• 1/2 cup sweetened condensed milk
• 1/4 cup evaporated milk
• 1/4 cup heavy cream
• Whipped cream for topping (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C). Lightly grease a small 6-inch round pan.
2. 2. In a bowl, whisk together flour, baking powder, and salt.
3. 3. In another bowl, whisk sugar with eggs until pale; mix in milk, oil, and ube purée.
4. 4. Add dry ingredients to wet and stir until just combined.
5. 5. Pour into prepared pan and bake 20–25 minutes, or until a toothpick comes out clean.
6. 6. Let cake cool slightly; poke holes with a skewer and slowly drizzle condensed milk, evaporated milk, and cream over the cake; refrigerate to absorb.
7. 7. Serve with whipped cream if desired.

10. Ensaymada Bread Rolls

Ensaymada Bread Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• 1/4 teaspoon salt
• 2/3 cup warm milk
• 2 tablespoons unsalted butter, melted
• 1 egg
• Filling: 2 tablespoons butter, softened; 2 tablespoons sugar
• Optional topping: grated cheese

Instructions

1. 1. In a bowl, whisk flour, sugar, yeast, and salt. Add warm milk, butter, and egg; mix to form a soft dough.
2. 2. Knead 5–7 minutes until smooth; cover and let rise until doubled, about 1 hour.
3. 3. Mix filling by blending softened butter with sugar.
4. 4. Punch down dough and divide into 6 portions. Roll each into a small rectangle, spread with filling, roll up, and pinch seam to seal.
5. 5. Place rolls on a lined pan, cover, and let rise 20–25 minutes.
6. 6. Bake at 350°F (175°C) for 15–18 minutes until lightly golden.
7. 7. Optional: brush with a bit of melted butter and sprinkle with grated cheese while warm.

11. Ube Cookies

Ube Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [’24’, ’24 cookies’]

Soft ube butter cookies are made with ube jam are sweet and easy to make.

Ingredients

• 1 ⅓ cup all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1 ½ teaspoon cornstarch
• ½ teaspoon salt
• ½ cup softened butter
• ½ cup white sugar
• ½ cup ube halaya (ube jam)
• 1 egg (room temperature)
• 1 teaspoon ube flavoring/extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Line the baking tray with parchment paper.
3. Whisk flour, baking powder, cornstarch, and salt. Set aside.
4. Beat sugar butter until creamed.
5. Add the ube jam and combine.
6. Add the egg and ube flavoring and mix until smooth.
7. Add the dry ingredients and beat until well combined.
8. Using a spoon or ice cream scoop, drop one tablespoon of the cookie dough at a time into the baking tray.
9. Bake in the preheated oven for 10-12 minutes.
10. Let it cool for at least 10-15 minutes before serving.

12. Ube White Chocolate Chip Cookies

Ube White Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT175M · Yield: [’56’, ’56 cookies’]

These ube cookies have a vibrant purple color and sweet white chocolate chips.

Ingredients

• 3 cups all-purpose flour
• 1 Tablespoon cornstarch
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened at room temperature
• ½ cup granulated sugar
• 1 cup packed light brown sugar
• 10 ounces ube jam at room temperature
• 2 teaspoons ube extract
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1½ cups white chocolate chips, divided

Instructions

1. In a large bowl, whisk together flour, cornstarch, baking powder, salt. Set aside.
2. In a stand mixer — or in a large bowl using a hand mixer — beat together the softened butter and both sugars until creamy.
3. Add the ube jam, ube extract, and vanilla, beating just until combined. Then beat in the eggs one at a time.
4. Slowly add the dry ingredients to the wet ingredients and mix just until there is no more white flour visible. Use a silicone spatula to gently fold in one cup of the white chocolate chips; set aside the remaining 1/2 cup of white chocolate chips for later.
5. Form the dough into a round disc, wrap with plastic wrap, and refrigerate for 2 and a half hours.
6. After 2.5 hours of chilling the dough, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
7. Use a medium cookie scoop to scoop out the dough and form round balls. Bake at 350°F for 10 to 12 minutes, rotating and switching the pans halfway through for an even bake.
8. Once cookies are done, remove them from the oven and immediately press 2 to 5 white chocolate chips gently into the tops of each cookie. Allow to cool in the pans for 5 minutes, then transfer to a cooling rack to cool completely

13. Ube Pianono

Ube Pianono is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT23M · Yield: 7

Enjoy this Filipino style swiss roll, Ube Pianono that are filled with softened butter, coated with sugar and cut into serving slices.

Ingredients

• 4 egg yolks from large eggs
• 1/4 cup sugar
• 1/4 cup milk
• 3 tbsp canola oil
• 2 tsp liquid ube flavor
• 3/4 cup all-purpose flour
• 1/2 tbsp baking powder
• 4 egg whites, from large eggs
• 1/4 tsp cream of tartar
• 1/4 cup sugar
• 1/2- 3/4 cup softened butter or margarine, for the filling
• 1/4 cup sugar, for the coating

Instructions

1. Preheat oven to 350 F. Lightly grease an 11×17 inch baking pan and line it with parchment paper. Grease the parchment paper.
2. In a mixing bowl, whisk together the yolks and sugar until the mixture is lighter in color. Add the milk, canola oil, and ube flavor. Stir well. In another bowl, whisk together flour and baking powder. Add this dry mixture to the yolk mixture and stir until the batter is smooth and lump-free.
3. In the bowl of a stand mixer, use medium-high speed to beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form. Fold the meringue (beaten egg whites) into the yolk batter in three additions until the batter is uniform in color.
4. Pour and scrape the batter into the prepared pan. Bake at 350 F for 8 minutes (see notes), or until a toothpick inserted at the center of the cake comes out clean. Allow the cake to cool slightly then slide the parchment paper into a wire rack to cool the cake completely.
5. Once the cake is cool. Peel off the parchment paper backing. To do that, sprinkle about 1 tbsp of powdered sugar on top of the cake. Cover the cake with parchment paper and top it with another baking pan of the same size. Invert everything over. Remove the pan and parchment paper from the cake and peel off the parchment backing. Reposition the parchment paper and another baking pan over the cake and invert everything over. The cake should now be upright again and resting on top of an inverted pan.
6. Spread softened butter or margarine across the cake surface using an angled spatula. Starting on the short edge close to you, lift the parchment paper and start to roll the cake forward until you get to the other end. Wrap the cake in the parchment paper and gently press its body to reinforce the shape. Unwrap the cake and gently roll in granulated sugar to coat.
7. Slice the ube pianono into your desired thickness. (see note) and arrange on a serving platter.

14. Palitaw

Palitaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups glutinous rice flour
• 3/4 cup warm water
• 1/2 teaspoon sugar
• 1 cup freshly grated coconut, for coating
• 3 tablespoons brown sugar, for coating
• 1 tablespoon sesame seeds, toasted (optional)
• pinch of salt

Instructions

1. In a bowl, whisk together the glutinous rice flour, sugar, and salt; gradually add the warm water, mixing until a smooth, pliable dough forms.
2. Divide the dough into 16 equal portions and roll each into a small disc about 2 inches in diameter.
3. Bring a large pot of water to a boil. Cook the discs in batches until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and drain well.
4. Toss the warm discs in a mixture of grated coconut, brown sugar, and toasted sesame seeds until evenly coated.
5. Serve Palitaw warm or at room temperature, with extra coconut if desired.

15. Coconut Pie

BARTH BAKERY is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 9-inch pie crust, unbaked
• 1 can (13.5 oz) coconut milk
• 1/2 cup whole milk
• 3/4 cup granulated sugar
• 2 large eggs
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 2 tablespoons unsalted butter
• pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Blind bake the pie crust in a pie dish for 8–10 minutes, then remove and set aside.
2. In a saucepan, whisk together coconut milk, whole milk, sugar, eggs, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency (about 6–8 minutes.
3. Remove from heat and stir in vanilla, shredded coconut, and butter until smooth.
4. Pour the filling into the pre-baked crust and bake for 35–40 minutes, or until the center is just set. Let cool completely before refrigerating.
5. Chill for at least 2 hours before slicing. Garnish with extra shredded coconut if desired.

16. Buko Pie

Amazing Buko Pie (Filipino Coconut Pie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M · Total: PT90M · Yield: [‘1’, ‘1 9 inch pie’]

This Buko Pie is made with young coconut meat with a creamy filling, and a delicious buttery pastry crust. Perfect for a snack or dessert!

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1 egg
• 1 cup cold butter
• 2 cups non-dairy milk
• 3/4 cup vegetable shortening
• 1 cup nondairy milk
• 1/2 cup brown sugar
• 1/2 tablespoons vanilla
• 2 tablespoons flaxseed
• 1 cup all-purpose flour
• 3 cups fresh coconut meat (sliced into 2 inch strips)
• 1 tablespoon water
• 1 egg

Instructions Pie crust dough:

1. In a bowl, add 3 cups all-purpose flour,  salt, 2 tablespoons brown sugar, and mix.
2. Then add egg and mix.  Next, cut in butter and using a fork, mix until crumbly.
3. Gradually add 2 cups non-dairy milk and mix until it forms a dough. (Be careful not to overmix because it will cause the crust to be tough.) Once it firm and smooth, flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour before rolling it out.

For the filling:

1. In a bowl, add 1 cup of non-dairy milk, ½ cup brown sugar, vanilla extract, flaxseed, and mix until well combined.
2. Next mix in 1 cup all-purpose flour.
3. In a nonstick pan over medium-low heat, add flour batter and slowly mix until batter thickens. Turn off and allow it to cool.
4. If using fresh coconut, cut the coconut in half draining the coconut juice, and scoop out the coconut meat.

Pie Crust:

1. Divide the dough in half, and wrap 1 dough with cling wrap and place back in the fridge.  Place the other dough on a clean and flat surface and using a rolling pin, roll out the pie dough to a circle to fit the pan, about 1/4 of an inch thick. (If you have any extra, add it to the dough to the fridge)
2. If the dough sticks to the surface, sprinkle some flour to keep the dough from sticking.
3. Brush a 9-inch pie pan with vegetable shortening, then gently place the rolled out dough onto a 9-inch pie pan.
4. Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust

To assemble:

1. Divide the filing & coconut meat into 3 parts. Add the first filling, followed by the coconut meat, repeat until all filling is layered.
2. Remove the 2nd dough from the fridge and using a rolling pin, roll out the pie dough to a 10-inch circle, about 1/4 of an inch thick, and place on top of the pie.
3. Seal the edge of the dough using a fork or decorate as you please. Prick the top of the dough, brush with egg wash, and bake in a preheated oven at 170F for 20-25 minutes.
4. Allow it to cool completely and serve.

17. Yema

Yema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’12’, ’12 servings’]

Yema are irresistible treats with luscious custard centers and melt-in-your-mouth caramel shells. Perfect for sweet cravings or holiday gift giving.

Ingredients

• 10 egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1 cup sugar
• 1/2 cup water
• 1 tablespoon distilled white vinegar

Instructions

1. In a bowl, combine egg yolks and condensed milk. Stir together until well-blended.
2. In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly, until thick enough to form shape. Continuously scrape bottom and sides of pan to prevent burning.
3. Remove from heat and allow to cool. Shape into 1-inch balls.
4. In a pan, combine sugar, water, and vinegar. Stir until sugar is dissolved.
5. Bring to a boil. Cook until the liquid turns amber color, swirling the pan occasionally for even cooking.
6. Drop the custard balls one by one into the caramel and turn gently to coat. With a fork, immediately remove coated yema and place in a single layer on a non-stick baking sheet.
7. Allow to cool and wrap individually in cellophane.

18. Ube Halaya

Ube Halaya (Purple yam jam recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’20’, ’20 servings’]

Ube halaya is a sweet, delicious Filipino dessert, and it’s not hard to see why it’s so popular! Make it from scratch for a better tasting purple yam jam!EASY – This recipe is very easy to make. Ube might be harder to find depending on where you live. But substitutions have been provided in the post and recipe.

Ingredients

• 675 g cooked ube (1.5 lbs, or an equal amount of cooked purple Okinawan sweet potato)
• 240 mL evaporated milk (1 cup)
• 240 mL full fat coconut milk (1 cup)
• 240 mL condensed milk (1 cup, see recipe notes for substitutions)
• 200 g white or brown sugar (1 cup)
• ¼ tsp sea salt
• 10 mL vanilla extract (2 tsp)
• 15 mL lemon juice (1 tbsp)
• 115 g unsalted butter
• 1 – 2 tsp Ube extract (optional (I don’t use ube extract in this recipe))

Instructions

1. If you’re using fresh ube or purple sweet potatoes, steam them until tender. Then let them cool, and then peel. Once peeled, grate them with a box grater.
2. Once grated, this can be stored in the freezer in an airtight container for months. I prefer to vacuum pack the cooked ube. This can be done in advance, or you can buy pre-cooked, and grated ube as well.
3. If you’re using store-bought frozen ube, it’s best to let it thaw out before using, but it can be used from frozen in a pinch as well (see recipe notes).
4. Use a heavy bottom, large pot (I use a 5 qt pot). Add the evaporated milk, coconut milk, condensed milk, sugar, and salt into the pot.
5. Add the grated ube, and stir to combine.
6. Heat over medium-high heat. Stir to dissolve the sugar.
7. With a stick blender, blend the mixture to make the ube as smooth as possible.
8. Once blended, continue to cook the ube-dairy mix until it comes to a boil. Stir frequently.
9. When the mixture comes to a boil, reduce the heat to medium or medium-low. Stir the mixture constantly while cooking, to prevent the jam from sticking to the bottom of the pot and burning. This also helps prevent the jam from sputtering and splattering everywhere.
10. The cook time can range from 40 – 60 minutes.
11. When the jam starts to thicken, add the vanilla, lemon juice and butter. Keep whisking to combine all the ingredients.
12. If you want to add ube extract to deepen the purple color, you can do so at this stage. This is recommended if you used prefrozen ube, but isn’t necessary if you used fresh ube or purple sweet potatoes.
13. Remember that the ube halaya will thicken greatly as it cools down. So, only cook until you get a consistency that is a little runnier than you want it to be eventually.
14. Carefully spoon the mixture into glass jars while hot. Then close with the lids. Allow the jam to cool down to room temperature. The ube jam will last in the fridge for about 5 days, and about 3 months in the freezer.

19. Kamote Turon

Kamote Turon (Sweet Potato Spring Rolls) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘4’, ‘4 -6 servings’]

If you’re craving a sweet and crispy dessert, Kamote Turon is perfect! This recipe adds a twist to the classic Filipino turon by using sweet potato (kamote) and optional ube for a vibrant filling. Enjoy this creative upgrade on a traditional snack!

Ingredients

• 2 cup water
• 2 cups sweet potato wedges and peeled
• 1 tablespoon ube powder
• 25 large lumpia wrapper
• 2 cups coconut oil
• 2 tablespoons vegan butter
• 1/8 teaspoon salt
• 1/4 cup brown sugar
• 2 tablespoons pineapple juice

Instructions Filling:

1. Wash the sweet potatoes.  Then in a pot over medium-high heat, bring to boil 2 cups of water, add potatoes, and boil for 30-35 or until potatoes are tender.
2. Drain the water and place the potatoes in a bowl, and mash the potatoes with a fork or a potato masher, then divide the potatoes into two separate bowls.
3. In one of the bowls, add ube powder and mix until well combined and set aside.
4. Layout the lumpia wrapper and if using a square wrapper, lay it out with the corner pointed towards you.
5. Then add two tablespoons of kamote ube in the lower middle section of the wrapper.
6. Fold left and right corners toward the center and continue to roll, then seal with water. Repeat until all the kamote ube filling and the plain filling is gone.

Frying the Turon:

1. Fill a large frying pan with oil and heat the oil over medium-high heat. Gently place the turon into the hot oil and fry until golden brown on all sides, about 3 to 5 minutes, then place the fried lumpia on paper towels to remove the access oil.
2. In another pan over medium-low heat, add 2 tablespoons vegan butter and allow it to melt. Then add salt, brown sugar and cook until it’s caramelized.  Add pineapple juice mixing it by moving the spoon in one direction/motion. (note: Don’t mix in circles)
3. Once the syrup has been incorporated, (You will know if it is ready if the thread drops slowly), add the fried turons and mix carefully  until the sauce has covered the turon (the pan should be clean).
4. Place fried turon on a platter and allow it to cool completely, then serve.

20. Ube Pandesal with Cheese

Ube Pandesal with Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT140M · Yield: [’12’, ’12 pieces’]

These Ube Pandesal are not just pretty, they are deliciously soft and pillowy with melty cheese filling. Perfect for breakfast or snack.

Ingredients

• 1/4 cup ube powder
• 3/4 cup hot water (-only if using ube powder)
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoon instant yeast
• 1 teaspoon salt
• 6 tablespoons sugar
• 1 cup warm milk
• 2 tablespoon vegetable oil (- plus more for greasing)
• 1 medium egg
• 1 tablespoon liquid ube extract ((optional))
• 1 block quick melt cheese (165g) (- cut into 12 cubes)
• 4 tablespoons breadcrumbs (- for coating)

Instructions

1. Place ube powder in a bowl. Pour in hot water and stir until completely rehydrated.
2. In a large bowl, add flour, sugar, and salt. Mix to combine.
3. Pour in warm milk and oil and add the egg and mix. Add the yeast and mix again.
4. Add the rehydrated ube and ube extract (if using) and mix well until well combined. It will be very heavy and sticky. Use your hand greased with oil if you have to or use a stand mixer.
5. Tip the dough on a flat surface. Rub oil to both hands and knead for 7-10 minutes or until soft and smooth. Do the windowpane test to check. (SEE NOTE )
6. Form the dough into a ball and lightly coat with oil. Place it back the large bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it almost doubled in size. Depending on how warm it is, could take 30 minutes to an hour or more.
7. Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Shape a part into a rectangle and then divide it into 6 equal pieces. Roll each piece into a ball. Repeat the same with the other half.
8. Flatten a ball and place a cube of cheese at the center. Fold the sides of the dough enclosing the cheese cube inside. Form it again into a ball and roll it in breadcrumbs, completely covering all sides.
9. Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 30 minutes. While waiting, preheat oven 340° F /170°C. Bake the Ube Pandesal for 20 minutes or until slightly browned. Remove from oven and serve while hot!

21. Ube Cheesecake Bars

Ube Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT390M · Yield: [’16’, ’16 bars’]

These crowd-pleasing Ube Cheesecake Bars are sure to be the star at your next party! It has a buttery graham cracker crust, an ultra-creamy cheesecake filling, and a vibrant ube swirl topping.

Ingredients

• 1 cup graham cracker crumbs (about 16 crackers)
• 5 tbsp unsalted butter (melted)
• 1 tbsp white granulated sugar
• ⅛ tsp salt
• 16 oz full-fat cream cheese (room temperature)
• 1 cup white granulated sugar
• ¼ cup sour cream
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 eggs
• ⅓ cup ube jam
• 1 tbsp hot water
• ¾ tsp ube extract

Instructions

1. Preheat oven to 350°F. Grease and line an 8×8 baking pan with foil or parchment paper.
2. Place graham crackers in a zip-top bag with as much air squeezed out as possible. Use a mallet, rolling pin, or pan to crush crackers into size of breadcrumbs. Alternatively, place crackers in food processor and pulse until crushed. Measure out 1 cup crumbs.
3. To a food processor, add cracker crumbs, melted butter, 1 tbsp white sugar, and ⅛ tsp salt. Pulse until well-combined and mixture resembles wet sand. Pour into lined baking dish and press firmly onto the bottom. Bake for 10 minutes, then remove from oven and let cool. Turn oven temperature down to 325°F.
4. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and 1 cup white sugar for 1-2 minutes, occasionally scraping sides of bowl. The mixture should be smooth and creamy.
5. Add the sour cream, vanilla, and salt. Mix until fully combined. Then add eggs, one at a time, beating until just barely incorporated. Make sure to not overmix the batter. Set aside for now.
6. In a medium bowl, whisk together ube jam and hot water until smooth. Add ube extract and ⅔ cup of the cheesecake batter. Mix to fully incorporate.
7. Pour the white cheesecake batter into the crust. Lightly tap against the counter to make sure it’s even. Then use a spoon to place dollops of the purple batter on top, leaving a little space of white between each purple dollop. Use a chopstick or butter knife to make swirls, cleaning the edge once in a while for clean swirls.
8. Bake for 40-50 minutes or until the edges are set but the center is still soft and wobbly. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes. Then remove from the oven and let cool to room temperature for 1 hour. Refrigerate until cold, at least 4 hours.
9. Carefully remove the bars out of the pan. Cut into 16 squares, cleaning the knife between each cut for clean slices. Refrigerate until ready to serve.

22. Bananacue

Bananacue is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe saba bananas
• 4 wooden skewers (soaked in water)
• 1/2 cup light brown sugar
• 1/3 cup water
• 1 tablespoon neutral oil for frying
• pinch salt

Instructions

1. Skewer the bananas lengthwise, one per skewer (or two halves on each if you prefer).
2. In a wide skillet, heat a thin layer of oil over medium heat and fry the skewered bananas until golden on all sides, about 2–3 minutes. Remove and drain on paper towels.
3. In a separate pan, combine brown sugar, water, and a pinch of salt; simmer until a thick syrup forms, about 4–5 minutes.
4. Dip or roll the fried bananas in the syrup to coat, then return to the rack to set briefly.
5. Serve warm or at room temperature.

23. Sugar Donuts

Sugar Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• vegetable oil for frying
• 1/2 cup granulated sugar and 1 teaspoon cinnamon for coating (cinnamon-sugar)

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, egg, and vanilla; mix until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
3. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
4. Roll the dough to about 1/2 inch thickness and cut into rounds (or use a donut cutter). Reroll scraps and cut more if needed.
5. Heat oil to 360°F (180°C). Fry donuts in batches until puffed and golden, about 1–2 minutes per side. Drain on paper towels.
6. Toss the warm donuts in cinnamon-sugar or dust with powdered sugar.

24. Ube Crinkle Cookies

Ube Crinkle Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’24’, ’24 2-inch cookies’]

Try your hand at these slightly chewy and soft ube crinkle cookies with this easy to follow recipe. You can even make an extra batch and freeze them for the future!

Ingredients

• 120 g all purpose flour
• 55 g glutinous rice flour
• 4 g baking powder
• 2 g salt
• 113.4 g unsalted butter (melted)
• 50 g white granulated sugar
• 54 g dark brown sugar
• 1 large whole egg (room temperature)
• 1 large egg yolk (room temperature)
• 160 g ube puree or ube halaya jam
• 1 tsp ube extract
• ¼ c powdered sugar

Instructions

1. In a small mixing bowl add all dry ingredients (flours, baking powder, salt) and whisk to combine. Set aside.
2. In a larger mixing bowl for wet ingredients, combine the butter, granulated sugar, and brown sugar until fully incorporated.
3. Add the eggs into the wet ingredient bowl. Then, add the ube puree and ube extract. Combine until the dough mixture color is homogenous.
4. Slowly add dry ingredients into the wet ingredients while mixing until incorporated.
5. Chill the bowl of dough in the freezer for about 20 minutes.
6. Preheat oven to 350 °F. Line a baking sheet with parchment paper and set aside.
7. Remove dough from the freezer and scoop about 1 tablespoon (I used a #50 disher to scoop) of dough and roll into a ball.
8. Roll the ball of dough in a bowl of powdered sugar until it’s well coated–I roll it around until it’s completely white on the outside. Place dough on a baking sheet and give one-inch space between each cookie.
9. Bake for 12-15 minutes or until the cookies are firm. Remove from the oven and place the cookies on a cooling rack for five minutes. Serve and enjoy.

25. Pan De Coco

Pan de Coco is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’12’, ’12 people’]

Pan de coco with sweetened coconut filling is a Filipino favorite! Soft buns packed with coconut flavor that is great as a snack with your favorite drinks!

Ingredients

• 1 1/2 cup desiccated coconut / fresh grated coconut
• 1 1/2 cup brown sugar
• 1/2 cup water (for soaking desiccated coconut)
• 1/2 cup water (for cooking desiccated coconut)
• 3 tbsp. butter
• 3 3/4 cups bread flour or all-purpose flour
• 3 tbsp powdered milk
• 1 1/2 tbsp. sugar
• 1 large egg
• 2 tsp. active dry yeast or instant yeast
• 1 cup lukewarm water (or milk)
• 3 tbsp. vegetable shortening or soften butter (let butter soften in room temperature)
• 1/4 tsp. salt

Instructions Coconut Filling

1. Soak desiccated coconut in ½ cup water and stir.
2. In a cooking pot over low heat, add desiccated coconut and cook for a few minutes then tip-in brown sugar and mix until combined then add water and stir.
3. Simmer until the sugar melts and has a sticky texture. Lastly, add the butter and mix well until well incorporated.
4. Set aside and let it cool down.

Dough

1. If you are using dry active yeast, you need to activate by adding 1/2 cup of lukewarm water and set aside for 5 minutes or when bubbles form. If you are using instant yeast you can directly add to dry ingredients.
2. In a mixing bowl put bread flour, powdered milk, sugar and mix well together. (if you are using instant yeast, you can add it with the rest of the dry ingredients).
3. When the yeast mixture is activated (bubbles forming on top of mixture), add the egg and pour in with the dry ingredients.
4. Using a stand mixer with the hook attachment, mix everything in low speed until well incorporated.
5. Then add butter and salt and continue beating in low speed for 5 mins. When the butter mixed well with the dough continue beating in medium speed until your dough becomes soft and elastic.
6. Removed dough from mixing bowl then place it in another bowl greased with cooking oil and let it rise for 1 hour or depending on the humidity.
7. When the dough doubled in size you know you achieved a good rise. Dump the dough on the table or counter and punch the dough to release the air/gas inside.
8. Divide the dough in two equal parts. Set aside one part and cover with dry kitchen towel.
9. With the other dough, Flatten with a rolling pin and roll into a log shape and cut into small equal pieces (40 grams of dough) or approx. the size of a medium tomato.
10. Take one piece from the that you just cut and roll it into a shape of a ball. Flatten it with the rolling pin on a lightly flour dusted surface.
11. Take 2 tbsp. from the coconut filling that you set aside, put on the middle of the dough and seal by pinching all sides.
12. Place all the filled dough on a baking tray with parchment paper and let it rise for 20 minutes. While waiting you can pre-heat the oven (375°F or 180°C°).
13. Before baking apply eggwash (1 beaten egg + 1 tbsp milk) and poke the top of dough with fork.
14. Bake for 15 to 20 minutes at 375°F/180°C depending on the oven you are using or until golden brown. Serve warm or cooled. Bon appetit!

26. Biko

Biko (Filipino Sticky Rice Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT565M · Yield: [’18’]

Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings. This dessert is gluten-free and vegan (if using coconut oil instead of butter). Yield: 9×13-inch pan

Ingredients

• 4 cups glutinous rice
• 3- 14 oz cans coconut milk (, divided)
• 1 ½ cup water
• 2 ½ cups dark brown sugar (packed, divided)
• ¼ teaspoon kosher salt

Instructions

1. Place rice in a large bowl. Cover with cool water and soak overnight. Drain and rinse rice. Drain and set aside.*
2. Preheat oven to 350° F. Generously grease* an oven safe 9×13-inch casserole pan.
3. Reserve ¾ cup of coconut milk. Pour remaining coconut milk and 1 ½ cups water in a large sauce pot. Set over medium heat and cook until mixture begins to simmer. Add drained rice. Stir often, making sure rice does not burn along the sides of the pot. Continue to cook over medium heat for 5-8 minutes until rice has soaked up most of the liquid.
4. Reduce heat and add 1 ½ cups brown sugar and salt to rice mixture. Continue to cook, another 5-8 minutes, stirring often. Taste a small amount of rice to check it is cooked through. At this point, the mixture should be thick and sticky. Transfer cooked rice mixture into prepared pan. Spread into an even layer.
5. In a small sauce pot, combine reserved coconut milk and remaining 1 cup brown sugar. Bring to a boil until sugar has dissolved. Remove from heat. Allow to cool slightly, 3-5 minutes, before gently pouring over rice mixture.
6. Bake for 1 hour, until brown sugar topping has thickened and is bubbling. Allow to cool slightly before serving. The caramel topping will be very hot.

27. Cassava Cake

Filipino Style Cassava Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [’14’]

Delish Filipino style cassava cake.

Ingredients

• 900 g grated cassava
• 125 ml (0.5 cup) condensed milk
• 250 ml (1 cup ) evaporated milk
• 2 eggs
• 3 tbsp melted butter
• 0.75 cup sugar
• 6 tbsp Cheddar cheese (grated)
• 400 ml (1.7 cup) coconut milk
• Topping:
• 2 tbsp cornflour
• 2 tbsp sugar
• 0.5 cup condensed milk
• 2 tbsp Cheddar cheese (grated)
• 1 tin coconut milk

Instructions

1. Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
2. Combine the grated cassava, condensed milk, evaporated milk, eggs, butter,  sugar, cheese and coconut milk in a mixing bowl and mix until combined.
3. Grease the baking tray, then pour-in the cassava cake batter.
4. Bake the cassava cake for 1 hr. Remove from the oven and set aside.
5. Meanwhile, prepare the topping by combining the sugar, flour and condensed milk in a saucepan and mix thoroughly.
6. Add the cheese while stirring constantly.
7. Pour the coconut milk and stir constantly for 8-10 mins
8. Pour the topping over the cassava cake (baked batter) and spread evenly.
9. Grill / Broil the Cassava cake until colour turns light brown.
10. Garnish with grated cheese and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.