Filipino desserts and snack recipes to make when you're missing home!
You never know when your craving for your favorite Filipino treats strikes. So here's a collection of Filipino desserts and snack recipes you can easily make at home.
Why wait for Christmas or a special holiday when you can make these anytime of the year?
Filipino Desserts and Snacks Recipes
Some of these treats are quicker than others but they're all easy and I'll guide you every step of the way.
The most ultra-luxurious Filipino dessert of all time! Perfectly smooth, ultra-creamy, melt-in-your-mouth Filipino flan made of egg yolks, evaporated milk, and condensed milk. Cook in the oven or in a steamer. Step-by-step photos, a recipe video, and lots of tips are all here!
This is a beginner-friendly biko recipe. Here you will learn how to cook the sticky rice and how to make a thick, rich, and not too sweet latik sauce. No oven baking is involved, just straightforward stirring and an ounce or two of patience.
Made of fresh and canned fruits bathed in a deliciously sweet and creamy dressing with condensed milk and cream. It’s an actual dessert, rather than a salad. This is a popular dessert during Christmas and New Year season.
Made of cassava root or yuca. This another favorite dessert/snack during Christmas season and Filipino gatherings. In this recipe, I will show you how to make a moist and cheesy cassava cake with a gooey caramelized condensed milk on top. You can make this with fresh cassava or frozen grated cassava.
One of the best Filipino desserts you’ll ever have. Made with strips of young coconut, pandan jelly (gulaman), kaong, and nata de coco all smothered in a creamy and sweet dressing.
Chewy, smooth and buttery bibingka. This is also known as Christmas Bibingka. It is a type of rice cake that is seasonally sold during the Christmas season. My recipe specifically uses an easy "galapong" mixture made of two types of rice flour.
Deep-fried saba bananas and jackfruit spring rolls drizzled with dulce de leche. It is an absolute treat that every turon lovers out there will surely love and enjoy.
A pudding made of coconut milk, evaporated milk, condensed milk and corn kernels. This recipe yields a soft, tender, and light, pudding that doesn’t fall apart or break when sliced. You can top with dry latik to keep it traditional or grated cheese to make it simple.
A combination of leche flan and puto. Essentially, it is a dessert and snack rolled into one. Yum! This recipe makes a soft, and pillowy flour-based puto while the leche flan on top is rich, creamy and not too sweet.
The term essentially (and appropriately) means 'to surface' in Filipino. Boiling the glutinous rice cake in hot water until it surfaces to the top is the method of cooking palitaw. Once cooked, the cake is coated with freshly grated coconut, roasted sesame seeds, and then finally sprinkled with sugar.
This is a sticky rice cake made of glutinous rice glazed with caramelized sugar-coconut syrup on top. This sweet and sticky cake is a favorite holiday dessert eaten on Christmas and New Year.
A type of Filipino steamed cake known for its sticky, soft gelatinous texture. This recipe uses 3 types of flour to achieve the familiar kutsinta texture without using lye water. It's sweet with a hint of smoky molasses flavor from the brown sugar.
The name says it all. Creamy, smooth leche flan made with whole eggs baked in an oven from start to finish. That means no more figuring out what to do with the egg whites. This is a beginner-friendly recipe with lots of tips, step-by-step photos, and video.
If you give any of these recipes a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture, and tag @rivertenkitchen on Instagram! I’d love to see what you come up with.