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3 of the Best Yummy Filipino Dessert Recipes

Charlette is a Mom of 2 and a devoted wife who loves to cook and experiment with food.

Leche Flan

Leche Flan

Leche Flan

How did Leche Flan come to be?

According to history, it originated in the regions bordering France and Spain.

The Spaniards brought and introduced the Leche Flan to the Philippines during the Spanish colonization, and the dessert is always present at the table when there is a special occasion.

Ingredients:

8-tsp sugar (white or brown divided into two equal parts), put in 2 medium-sized molders, add a little water and caramelize on the low fire, then set aside to cool)

9-egg yolks

1-big can condense milk.

1-small can of evaporated milk (preferably the Carnation Evaporated Milk brand)

Procedure:

1. In a bowl, beat the eggs well.

2. Combine the condensed and evaporated milk into the egg mixture and mix.

3. Put into prepared molds with caramelized sugar.

4. Steam the flan for 30 minutes ( you will know if it's cooked when you prick it with a toothpick, and nothing will stick on it).

5. Let it cool before putting it in the refrigerator.

6. Serve it by putting it upside down on a plate so that the caramel side is on top.

(This recipe makes two servings if you use a medium-sized mold.)

NOTE:

It is the traditional version of the dessert, and as time passes and times change, so does this dessert.

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Some people flavor them with chocolate, ube (yam), langka (jackfruit), and other ingredients.

You can have it your way as well.

Fruit Salad and Buko Salad

Fruit Salad and Buko Salad

Filipino Style Fruit Salad

Tropical countries like the Philippines only use tropical fruits to make up most of the fruit salad's ingredients. Tropical fruits are perishable seasonal crops with a short shelf life that one can buy fresh or canned.

The addition of condensed milk and all-purpose cream makes the Filipino fruit salad slightly sweet and creamy.

CLASSIC FRUIT SALAD

Ingredients:

2-cans 450g Del Monte Fiesta or any brand of fruit cocktail

2-250mL all-purpose cream

1-big can condense milk

1-small bottle of green kaong

1-small bottle of red kaong

1-small bottle of white nata de coco

1/2 bar of 200g cheddar cheese cut into cubes (optional)

2-boxes 425g raisins (optional)

1-red apple or peeled Fuji apple cut into cubes (optional)

Procedure:

1. Drain all ingredients with heavy syrup (fruit cocktail, kaong, and nata de coco) and put them inside a large mixing bowl. You can set aside the fruit cocktail syrup and use it in cooking meat dishes like beef caldereta.

2. Put the apple, raisins, and cheese with the other ingredients.

3. In another bowl, mix the all-purpose cream and condensed milk. Then transfer it to the other bowl with the other ingredients. Mix.

4. Put it in the refrigerator to chill.

5. Serve cold.

NOTE:

To make this into buko salad, replace the apple with shredded coconut meat (from 5 pieces of buko or young coconut).

Instead of apple, try the fresher version of the tropical fruit salad with banana (the lakatan variety) sliced 1.5 inches thick and watermelon, or honeydew melon, cut into cubes.

This recipe does not require nata de coco or kaong.
You can also experiment based on your preferences.

Mango Float

Mango Float

Refrigerated Cake

In the Philippines, we call this refrigerated cake or icebox cake because it is a no-bake dessert to set in your fridge.

We usually use graham crackers as the cake's base, but some people substitute broas or ladyfingers.

MANGO FLOAT

Ingredients:

5-pcs sliced ripe mangos (cut lengthwise)

1-big can condense milk

1-big can of all-purpose cream

2-packs of Graham crackers

Procedure:

1. Mix the condensed milk and all-purpose cream in a bowl and set aside.

2. Arrange the first layer of graham crackers in a 15" x 10" rectangular baking dish.

3. Layer with the cream and milk mixture, then layer with mangos. You can also cover the mangos with the milk-cream mixture.

4. Cover with another layer of Graham crackers. Repeat steps 2 and 3 until you have no more crackers left to pile up. The last layer would be step 3.

5. Refrigerate until ready to eat. It is best when eaten cold because it will keep its shape.

You can also have another version of this refrigerated cake using a tropical fruit cocktail instead of sliced mangos. You will need a 1-can 450-g fruit cocktail, a can of big condensed milk, and a big can of all-purpose cream.

Best Filipino Dessert For You

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2008 Charlette

Comments

Charlette (author) from Anywhere on November 07, 2015:

Thanks Mr. Ricky Albert sorry for the delayed reply. :)

Ricky Albert on March 27, 2014:

We would like to add your blog to the Top Food Blog list in http://www.mytaste.ph/ . Your blog is impressively BEAUTIFUL and it deserves to be included on the Top Blog list!! Great recipes!! We will feature your blog so that people and our 3million users worldwide will see it on our site and we will make a lot of shout out about your recipes on our fanpages. If you would like to join, here is the link http://www.mytaste.ph/join_top_food_blogs .

FOR ANY QUESTION - INFO@MYTASTE.ph

Gilarme on September 20, 2013:

Hmmmpp.....yummy....

Charlette (author) from Anywhere on September 19, 2013:

Yes and it taste even better :)

Charlette (author) from Anywhere on September 19, 2013:

Thank you!

Charlette (author) from Anywhere on September 19, 2013:

Thanks to all commenters I appreciate it a lot!

Kapoor on May 25, 2013:

look good

mhay on September 21, 2012:

yum yum yum!!!

Charlette (author) from Anywhere on August 29, 2012:

Thank you likers! :)

nelz rebucas on August 26, 2012:

wow nman....

lotchiealmendral on June 06, 2012:

very yummy........

rafael on March 09, 2012:

sarap

Charlette (author) from Anywhere on August 28, 2011:

Thanks Alice! :) Still can remember the time when we made pastilas de leche at your house way back HS. Can't remember the recipe though. :) Hoping to put it here also if I have the time.

alice on August 27, 2011:

hi chang! i search for yummy filipino dessert recipes and surprised kaayo ko to see your website on the results. naa pa jud sa unahan. i'm proud of you for pursuing your passion. :-)

on September 24, 2010:

Good looking hub and great info. Something you dont see too often. Thanks!

Charlette (author) from Anywhere on August 11, 2009:

Thanks Jack! BTW that's our Filipino version of the Custard Cake. :-)

Jack Burton from The Midwest on June 06, 2008:

This looks masarap.

My lovely wife is from the Philippines, and this old farm boy from southern Illinois had to learn to eat a lot of strange food that I had never dreamed existed. Some of it I don't even want to think about. :)

You’re welcome to mouse over to my hub and take a look at how a traditional Filipino recipe is looked at through American eyes.

https://hubpages.com/food/Filipino-Adobo-Food-fit-...

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