8 Best Filipino Desserts You Should Not Miss – With Recipes

These Filipino Desserts are chosen in top numbers keeping factors in mind like their taste, looks and feasibility to eat. These are very delectable and easy-to-make recipes liked by people of every age group,

The majority of people have grown increasingly used to eating dishes from other cultures during the past few decades. We can learn a lot about the culture of the people who live in other nations as well as the food when we try different foods. These sweets are evidence of the great cuisine of the Philippines.

You can discover savoury and sweet Filipino desserts so that everyone in the family will enjoy it. The nice part is that even if you are unfamiliar with the cuisine, you won’t have any trouble cooking these Filipino Desserts dishes.


these magnificent Filipino Desserts, give in to the temptation of one of Southeast Asia’s most fascinating cuisines and get ready for a sweet and savoury culinary adventure unlike any other in terms of colour, texture, and flavour.


Prepare to fill your mouth with mouthwatering Filipino Desserts and biscuits that will fill you up and satisfy your taste senses. Make a list of your top picks for Filipino desserts so you’ll be prepared the next time you’re in the mood for something special.

Let’s not just waste time and jump over to these TOP 8 Filipino Desserts.


Isn’t this beautiful? One of the most vibrant and striking varieties of kakanin is sapin-sapin. The name, which in Tagalog literally translates as “layered,” alludes to the vibrantly coloured layers that make up this traditional Filipino dish.

Glutinous rice flour, coconut milk, and sugar are used to make sapin-sapin. However, the most lovingly prepared varieties of this delectable dessert are flavoured with ingredients like ube, langka (jackfruit), and pureed maize. Lesser versions employ only food colouring to generate the different layers. Before serving, it is typically topped with latik and toasted desiccated coconut.


It’s important to keep in mind that the latik that is discussed here is distinct from the latik that is frequently drizzled over suman. In the Philippines, the term “latik” can refer to either coconut curds or coconut caramel sauce, depending on where you are. To make latik coconut curds, coconut milk is reduced to oil and solids, and the solids are then fried in the oil till golden brown.

See Recipe: Sapin-Sapin Recipe

 Puto Bumbong

If you go to the Philippines around Christmas, you might be able to sample puto bumbong, a festive Filipino Desserts dish distinguished by its rich purple hue. Puto bumbong is one of the most excellent varieties of kakanin in the Philippines and something I always associate with the holidays. It is traditionally associated with the Christmas season.

Many people mistakenly believe that puto bumbong is prepared with ube (purple yam) because of its deep purple colour, but this is untrue. The heirloom glutinous rice variety pirurutong, which is naturally deep purple to nearly black in colour, gives it its purple hue.


The purple rice combination is steamed in bamboo tubes, and puto bumbong is then served on banana leaves. Typically, it is covered in butter or margarine and then dusted with muscovado sugar and coconut flakes.

Yes, it tastes just as good as it looks.

See Recipe: Puto Bumbong Recipe


One of the most popular Filipino Desserts in the world is this festive and vibrant meal. Even if you’ve never had it, there’s a good chance you’ve heard of or seen this Filipino delicacy on social media.

In the Philippines, a dessert known as halo-halo, which translates to “mixed,” is a cold and energizing treat made with crushed or shaved ice, sweetened condensed milk, and a variety of other ingredients like sweetened beans, coconut strips, ube (purple yam jam), sweet corn, kaong (sugar palm fruit), Leche flan, sweetened bananas, and ice cream. Consider it the Filipino equivalent of Vietnamese che.


Halo-halo is typically served in a large parfait glass so you can see the layers of ingredients that give it its various colours. Shaved ice and sweetened condensed milk are added after the other ingredients are placed at the bottom of the container. It may be topped with extras like ice cream, Leche flan, and purple yam jam, depending on the establishment. Although vanilla ice cream is tasty, I like it when a scoop of ube ice cream is added on top.

One of the most Instagrammable Filipino Desserts is halo-halo, so take pictures of it beforehand before you eat it. To eat, take the long spoon and thoroughly combine the other ingredients with the shaved ice until you have a vibrant sludge of energizing goodness.

See Recipe: Halo-Halo Recipe

Leche Flan

One of the most cherished and well-liked desserts in the Philippines is Leche flan.

Leche flan is a local term derived from the original Spanish Leche de flan, which means milk flan. The word “Leche” means milk in both English and Spanish. During the Spanish colonial period, egg whites were utilized to construct churches, and any leftover egg yolks were not wasted.

They were used to create a dish that is today known as Leche flan, also referred to as crème caramel. The Leche flan from the Philippines is significantly richer than the original because it contains more egg yolks and condensed milk.


Every significant event includes the serving of this wonderful treat. It is a straightforward yet opulent dish with a rich caramel topping. It has a thick, silky, smooth, and creamy custard texture that melts on your tongue.

See Recipe: Leche Flan Recipe

Maja Blanca

Maja Blanca, which may be roughly translated as “white delicacy,” is a dish of Spanish origin that has evolved into a highly well-liked Filipino desserts that can be found at practically any celebration. It resembles a coconut milk pudding that has been thickened with a slurry of cornstarch. Maja is creamy white in colour, has a soft, smooth, and creamy texture, and has the consistency of thick gelatin. It also has a delicate flavour.


Maja Blanca is simple to make because the components are widely accessible. There is only one thing to keep in mind: give the coconut milk ample time to cook. In order for the coconut milk and the other ingredients to blend together, the remaining ingredients must also be thoroughly combined. Additionally, the sweet corn must be cooked for a little longer than usual.

See Recipe: Maja Blanca Recipe

Biko (Kakanin)

Biko often referred to as kakanin, is a sweet dish composed of sticky rice cake and decorated with toasted coconut flakes. It is prepared from glutinous rice, coconut milk, and dark brown sugar. The meal has a distinctive and exclusive earthy flavour that you won’t find anywhere else because they are often baked in pans lined with banana leaves.

Locals consume biko all year long, but the meal is particularly well-liked around the holidays since it is thought to bring good fortune.


For those with keen eyes, keep an eye out for the biko variant known as suman. This rice cake treat is created with white sugar, and before it is steamed, each cake is individually wrapped.

See Recipe: Biko Recipe

Champorado (Chocolate Rice Pudding)

My preferred days to savour sweet and chocolatey champorado on the couch are cloudy, rainy days. Although it can be simply described as chocolate rice pudding, it is a popular comfort meal in the Philippines and among many Filipino deserts.

Champurrado, a Mexican dish with a similar name, was the original inspiration for it; however, it is more of a pudding than a hot chocolate beverage. Champorado is a dish that varies by area, although it is commonly prepared by boiling sticky rice over a stove and adding sugar and tableas (tablets made of pure cocoa).


Since this is mostly a comfort food eaten at home, restaurants rarely serve it. This is an incredibly simple champorado recipe that you can prepare at home if you ever get a craving.

See Recipe: Champorado Recipe

Mango Float

One of the world’s juiciest Filipino Desserts, the Philippine mango, is something you should try if you haven’t before. Mango is presented in this dessert in its purest, most beautiful form.

It is basically an icebox cake made of layers of fresh mango, whipped cream, sweetened condensed milk, and ladyfingers, however currently graham crackers are more popular.


The mango float is then either chilled until the crackers soften or frozen to create a dessert that looks and tastes like layers of ice cream. This Filipino staple dessert is comparatively simple to prepare and definitely shines a spotlight on one of the nation’s favourite and delectable fruits.

See Recipe: Mango Float Recipe

Also Read: Gluten Free Apple Crisp Recipe

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