14 Filipino Desserts So Sweet and Colorful You Will Want to Try Them All

Ask any Filipino family about dessert and you will hear stories about lola in the kitchen, sticky rice cooking on the stove and bright purple ube on every party table. Filipino desserts are full of coconut, mango, sweet rice and caramel, and many of them need only a few pantry ingredients. Here are the classics worth making at home, from icy halo-halo to warm banana turon..

Halo-Halo, the Queen of Filipino Desserts

Halo-halo means mix mix, and that is exactly what you do. A tall glass gets layers of sweet beans, jellies, fruit and shaved ice, then a pour of evaporated milk, a scoop of ube ice cream and a slice of leche flan on top. Every spoonful is different. It is the ultimate hot day treat in the Philippines. What would you put in yours?

You will need: You need: shaved ice, 1/2 cup sweetened red beans, 1/2 cup coconut gel (nata de coco), 1/2 cup jackfruit or mango, 1/4 cup sweet corn, 1 cup evaporated milk, 4 scoops ube ice cream, 4 small slices leche flan, toasted rice flakes.

How to make it: Spoon beans, coconut gel, fruit and corn into tall glasses. Pack shaved ice on top. Pour evaporated milk over the ice. Add a scoop of ube ice cream and a slice of leche flan. Sprinkle with rice flakes. Mix everything together before eating.

Leche Flan, the Star of Filipino Desserts

Leche flan is the silky, golden custard that shows up at every Filipino party. It uses egg yolks and condensed milk, so it is richer and denser than most flans, and it sits under a pool of dark caramel. It is steamed, not baked, which makes it extra smooth. Do you like the caramel dark or light?

You will need: You need: 10 egg yolks, 1 can (14 oz) condensed milk, 1 cup evaporated milk, 1 teaspoon vanilla, 1 cup sugar for caramel.

How to make it: Melt sugar in the flan mold until amber and swirl to coat. Gently mix yolks, condensed milk, evaporated milk and vanilla without making bubbles. Strain into the mold. Cover with foil and steam 40 minutes. Cool, chill and flip onto a plate.

Ube Bars

Ube is a purple yam with a sweet, nutty flavor that tastes a bit like vanilla. These bars turn ube halaya, a thick purple jam, into a soft, chewy treat that slices into neat squares. The color alone makes them a hit on any dessert table. Of all Filipino desserts, ube treats are the ones going viral right now. Have you tried ube yet?

You will need: You need: 2 cups ube halaya (ube jam), 1 cup glutinous rice flour, 1 can coconut milk, 1/2 cup condensed milk, 2 eggs, 1/4 cup melted butter, 1 teaspoon ube extract, toasted coconut for topping.

How to make it: Whisk ube jam, coconut milk, condensed milk, eggs, butter and extract. Stir in the rice flour until smooth. Pour into a lined 8×8 pan. Bake at 350F for 50 minutes until set. Cool fully, top with toasted coconut and slice.

No Churn Ube Ice Cream

This creamy purple ice cream needs no machine. Whipped cream, condensed milk and ube jam fold together into a rich base that freezes into scoopable perfection. It is the same ice cream that crowns a glass of halo-halo, but it is lovely on its own too. Kids go crazy for the color. Poll: A) ube, B) mango, C) coconut ice cream?

You will need: You need: 2 cups heavy cream, 1 can condensed milk, 1 cup ube halaya, 1 teaspoon ube extract, pinch of salt.

How to make it: Whip the cream until stiff peaks form. In another bowl, mix condensed milk, ube jam, extract and salt. Fold the cream in gently. Spread in a loaf pan, cover and freeze for 6 hours. Let it sit 5 minutes before scooping.

Cassava Cake, a Christmas Must Among Filipino Desserts

Cassava cake is chewy, creamy and topped with a golden custard layer that gets lightly browned under the broiler. Grated cassava, coconut milk and condensed milk make a dessert that is naturally gluten free. Frozen grated cassava from Asian stores makes it easy. It is a classic at Christmas and birthday parties. Would you go for the corner piece?

You will need: You need: 2 pounds grated cassava, 1 can coconut milk, 1 can condensed milk, 1 cup evaporated milk, 3 eggs, 1/2 cup sugar, 1/4 cup melted butter. Topping: 1/2 can condensed milk, 1/2 cup coconut milk, 2 egg yolks.

How to make it: Squeeze extra water from the cassava. Mix with coconut milk, condensed milk, evaporated milk, eggs, sugar and butter. Pour into a greased 9×13 pan and bake at 350F for 50 minutes. Whisk the topping, spread on top and broil until golden.

Turon (Banana Spring Rolls)

Turon is the street snack every Filipino kid knows. Slices of sweet saba banana and ripe jackfruit are rolled in spring roll wrappers, fried until crisp and coated in a shiny caramel. The outside crackles and the inside is soft and sweet. Regular bananas work if you cannot find saba. Have you ever had dessert in a spring roll? It is one of the most fun Filipino desserts to share.

You will need: You need: 6 saba bananas or 4 regular bananas, 1/2 cup ripe jackfruit strips, 12 spring roll wrappers, 1 cup brown sugar, oil for frying.

How to make it: Cut bananas in half lengthwise. Roll each half in brown sugar. Place on a wrapper with a strip of jackfruit, fold in the sides and roll tightly. Seal with water. Heat oil, sprinkle brown sugar in the pan and fry turon until golden and caramel coated.

Biko, the Coziest of Filipino Desserts

Biko is sticky rice cooked in coconut milk and brown sugar until it turns rich, chewy and caramel colored. It is topped with latik, little golden curds made from simmered coconut cream. This is the comfort food of Filipino desserts, often shared at fiestas and family reunions. It takes patience to stir, but every bite is worth it.

You will need: You need: 2 cups glutinous rice, 2 1/2 cups water, 2 cans coconut milk, 1 1/2 cups brown sugar, pinch of salt, 1 cup coconut cream for latik.

How to make it: Cook the rice in water until tender. Simmer coconut milk, sugar and salt until thick. Add the rice and stir over low heat for 20 minutes until sticky. Spread in a pan. Simmer coconut cream until it separates into golden curds and scatter on top.

Suman (Sticky Rice in Banana Leaves)

Suman is sticky rice cooked with coconut milk, wrapped in banana leaves and steamed until tender. The leaves give it a soft, earthy aroma. Unwrap it and dip it in sugar or grated coconut, or enjoy it with a cup of hot chocolate in the morning. It is simple, humble and loved in every region. How would you eat it?

You will need: You need: 2 cups glutinous rice, 1 1/2 cups coconut milk, 1/2 cup sugar, 1/2 teaspoon salt, banana leaves, sugar and grated coconut for serving.

How to make it: Soak the rice for 2 hours and drain. Cook rice with coconut milk, sugar and salt until the liquid is absorbed. Soften banana leaves over a flame. Spoon rice onto each leaf and roll into logs. Steam for 40 minutes. Serve with sugar and coconut.

Buko Pie (Young Coconut Pie)

Buko pie is a famous treat from Laguna, and people drive for hours to buy it fresh. The flaky crust holds a creamy filling packed with tender strips of young coconut. It is mild, sweet and very comforting. Frozen young coconut strips make it easy to bake at home. Of all these Filipino desserts, which one would you take on a road trip?

You will need: You need: 2 pie crusts, 3 cups young coconut strips, 1 cup coconut water, 1 cup evaporated milk, 1/2 cup condensed milk, 1/2 cup sugar, 1/3 cup cornstarch, 1 egg for brushing.

How to make it: Heat coconut water, evaporated milk, condensed milk and sugar. Stir in cornstarch mixed with a little water and cook until thick. Add the coconut strips. Pour into the bottom crust, cover with the top crust and seal. Brush with egg and bake at 375F for 40 minutes.

Ensaymada

Ensaymada is a soft, swirly bread brushed with butter, rolled in sugar and topped with grated cheese. Sweet and salty together might sound odd, but one bite explains why it is a favorite at Christmas morning merienda. The dough is rich with egg yolks and butter, so it stays tender. Would you try sugar and cheese together?

You will need: You need: 4 cups flour, 1/2 cup sugar, 2 1/4 teaspoons yeast, 1 cup warm milk, 4 egg yolks, 1/2 cup soft butter, 1/2 teaspoon salt. Topping: soft butter, sugar, grated cheddar.

How to make it: Mix flour, sugar, yeast, milk, yolks and salt. Knead in butter until smooth. Rise 1 hour. Divide into 12, roll into ropes and coil into greased molds. Rise 1 hour. Bake at 350F for 18 minutes. Brush with butter, dip in sugar and top with cheese.

Champorado (Chocolate Rice Porridge)

Champorado is a warm chocolate rice pudding that Filipinos eat for breakfast or on rainy afternoons. Sticky rice simmers with cocoa and sugar until thick and creamy, then gets a swirl of evaporated milk on top. Some people pair it with salty dried fish, which sounds wild but works. Poll: A) plain, B) with milk, C) with dried fish?

You will need: You need: 1 cup glutinous rice, 5 cups water, 1/2 cup cocoa powder or tablea chocolate, 1/2 cup sugar, pinch of salt, evaporated milk for serving.

How to make it: Rinse the rice. Simmer rice in water for 20 minutes, stirring often. Whisk in cocoa, sugar and salt and cook 10 more minutes until thick. Add more water if needed. Spoon into bowls and drizzle with evaporated milk.

Maruya (Banana Fritters)

Maruya are banana fritters made by fanning out slices of banana, dipping them in a light batter and frying until golden. A roll in sugar while hot gives them a crunchy, sweet crust. They are a favorite afternoon snack sold on street corners all over the Philippines. Like many Filipino desserts, they use simple pantry ingredients. Make a batch and they will be gone in minutes.

You will need: You need: 4 ripe bananas, 1 cup flour, 1 teaspoon baking powder, 2 tablespoons sugar, 1 egg, 3/4 cup milk, pinch of salt, oil for frying, sugar for coating.

How to make it: Whisk flour, baking powder, sugar, salt, egg and milk into a smooth batter. Slice each banana lengthwise into thin slices and press into a fan. Dip in batter. Fry in hot oil until golden on both sides. Drain and roll in sugar.

Ube Cake With Cream Frosting

A purple ube cake is a showstopper for birthdays and holidays. The chiffon style layers are light and fluffy, and the frosting has a touch of ube too. Top it with berries or toasted nuts for a pretty finish. It is the cake that made many people outside the Philippines fall in love with Filipino desserts.

You will need: You need: 2 1/4 cups cake flour, 1 tablespoon baking powder, 1 cup sugar, 1/2 teaspoon salt, 6 eggs separated, 1/2 cup oil, 3/4 cup milk, 1/2 cup ube halaya, 2 teaspoons ube extract, 2 cups whipped cream frosting.

How to make it: Whisk flour, half the sugar, baking powder and salt. Add yolks, oil, milk, ube jam and extract. Beat whites with the rest of the sugar to stiff peaks and fold in. Bake in two pans at 325F for 30 minutes. Cool, then frost with cream mixed with a little ube jam.

Mango Float, No Bake Filipino Desserts Made Simple

Mango float is the easiest no bake cake you will ever make. Layers of graham crackers, sweet cream and ripe mango slices sit in the fridge until the crackers turn soft and cake like. It is cool, fruity and perfect after a big meal. Love sweet and creamy treats? Try these gooey caramel desserts next. Which Filipino dessert will you try first?

You will need: You need: 1 box graham crackers, 2 cups heavy cream, 1 can condensed milk, 4 ripe mangoes, crushed graham crackers for topping.

How to make it: Whip cream with condensed milk until thick. Slice the mangoes thin. In a dish or cups, layer graham crackers, cream and mango. Repeat 3 times, ending with cream and mango. Sprinkle crushed crackers on top. Chill at least 6 hours.