18 Delicious Filipino Dessert Recipes Authentic

Ready to sweeten your kitchen adventures? Dive into the vibrant world of Filipino desserts with our roundup of 18 Delicious Filipino Dessert Recipes Authentic to the islands’ rich culinary heritage. From the creamy leche flan to the chewy ube halaya, these treats are a perfect blend of tropical flavors and comforting sweetness. Whether you’re a seasoned baker or new to Filipino cuisine, there’s a dessert here to delight your taste buds and impress your friends. Let’s get cooking!

Leche Flan

Leche Flan is the ultimate creamy, caramel-topped dessert that brings a touch of elegance to any dinner table. It’s surprisingly simple to make, with a rich flavor that belies its easy preparation.

Ingredients

• 1 cup granulated sugar
• 6 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. In a small saucepan over medium heat, melt 1 cup granulated sugar until it turns into a golden caramel, about 5 minutes. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, gently whisk 6 large eggs until just combined. Stir in 1 can sweetened condensed milk, 1 can evaporated milk, and 1 teaspoon vanilla extract until smooth. Pour the mixture over the caramel in the baking dish.
3. Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 50 minutes, or until the flan is set but still jiggly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of Leche Flan lies in its velvety texture and the way the caramel sauce cascades over each slice, creating a perfect balance of sweetness and richness.

Tip: For an extra smooth flan, strain the egg mixture through a fine-mesh sieve before pouring it over the caramel.

Ube Halaya

Dive into the vibrant world of Filipino desserts with this creamy, purple yam jam that’s as delightful to look at as it is to eat.

Ingredients

• 2 cups grated ube (purple yam)
• 1 can (13.5 oz) coconut milk
• 1 can (12 oz) evaporated milk
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

Instructions

1. In a large pan over medium heat, combine the grated ube, coconut milk, and evaporated milk. Stir well to mix.
2. Add the granulated sugar and stir continuously to prevent the mixture from sticking to the bottom of the pan.
3. Once the mixture starts to thicken (about 15 minutes), reduce the heat to low and add the unsalted butter and vanilla extract. Continue stirring until the butter is fully melted and incorporated.
4. Keep cooking and stirring for another 20-25 minutes, or until the mixture is very thick and pulls away from the sides of the pan.
5. Remove from heat and let it cool slightly before transferring to a serving dish or jar.

Ube Halaya’s rich, velvety texture and unique, slightly nutty flavor make it a standout spread for toast or a filling for pastries.

Tip: For an extra layer of flavor, toast the ube halaya lightly before serving to enhance its natural sweetness.

Bibingka

Bibingka, a beloved Filipino rice cake, is a sweet, fluffy treat that’s perfect for breakfast or dessert, with a unique texture that’s both chewy and tender.

Ingredients

• 1 cup rice flour
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup coconut milk
• 1/4 cup melted butter, plus more for brushing
• 2 large eggs
• 1/2 cup grated coconut, for topping
• Banana leaves, for lining (optional)

Instructions

1. Preheat your oven to 375°F. If using banana leaves, cut them to fit your baking pan and lightly brush with melted butter.
2. In a large bowl, whisk together 1 cup rice flour, 1/4 cup all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 2 large eggs, then mix in 1 cup coconut milk and 1/4 cup melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Pour the batter into the prepared pan, smoothing the top. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and brush the top with melted butter. Sprinkle with 1/2 cup grated coconut and return to the oven for 5 minutes to toast lightly.
6. Let cool slightly before slicing. The bibingka is best enjoyed warm, with its edges slightly crisp and center wonderfully soft.

Tip: For an extra aromatic touch, toast the banana leaves over an open flame for a few seconds before lining the pan to release their natural fragrance.

Puto

These fluffy, steamed Filipino rice cakes, known as Puto, are a delightful treat that’s surprisingly simple to make at home.

Ingredients

• 1 cup rice flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 cup coconut milk
• 1/2 cup water
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup rice flour, 1/4 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. Gradually add 1/2 cup coconut milk and 1/2 cup water to the dry ingredients, stirring until the batter is smooth. Stir in 1/2 tsp vanilla extract.
3. Pour the batter into small molds or ramekins, filling each about 3/4 full.
4. Steam the puto over boiling water for about 15 minutes, or until a toothpick inserted into the center comes out clean.
5. Let them cool slightly before serving. The puto should be soft, fluffy, and slightly sweet, perfect for pairing with savory dishes or enjoying on their own.

The magic of puto lies in its texture—light as air yet satisfyingly moist, thanks to the coconut milk. It’s a versatile snack that bridges the gap between dessert and side dish.

Tip: For a colorful twist, add a few drops of food coloring to the batter before steaming.

Kutsinta

Kutsinta is a beloved Filipino steamed rice cake that’s delightfully chewy and subtly sweet, perfect for those who adore unique textures in their desserts.

Ingredients

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1 cup brown sugar
• 2 cups water
• 1 tsp lye water
• 1/2 tsp vanilla extract
• 1/4 cup grated coconut (for topping)

Instructions

1. In a large mixing bowl, combine 1 cup rice flour, 1/2 cup all-purpose flour, and 1 cup brown sugar. Gradually add 2 cups water while stirring to avoid lumps.
2. Mix in 1 tsp lye water and 1/2 tsp vanilla extract until the batter is smooth and well combined.
3. Pour the batter into small molds or ramekins, filling each about 3/4 full.
4. Steam over medium heat for 20 minutes or until a toothpick inserted into the center comes out clean.
5. Let the kutsinta cool slightly before topping with 1/4 cup grated coconut.

The magic of kutsinta lies in its unique chewy texture, achieved by the lye water, making it a standout among steamed desserts.

Tip: For an extra glossy finish, brush the tops with a little oil right after steaming.

Sapin-Sapin

Dive into the vibrant layers of Sapin-Sapin, a Filipino dessert that’s as fun to make as it is to eat, combining coconut, purple yam, and rice flour into a sweet, sticky treat.

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup rice flour
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 1/2 cup purple yam (ube) puree
• 1/4 tsp salt
• 1/2 cup grated coconut, for topping

Instructions

1. In a large bowl, mix 1 cup glutinous rice flour, 1/2 cup rice flour, 1 cup coconut milk, 3/4 cup granulated sugar, and 1/4 tsp salt until smooth.
2. Divide the mixture into two equal parts. Stir 1/2 cup purple yam puree into one part to create the purple layer.
3. Pour the white mixture into a greased 8-inch round pan. Steam over medium heat for 15 minutes until set.
4. Carefully spread the purple mixture over the white layer. Steam for another 15 minutes until firm.
5. Let the Sapin-Sapin cool slightly before topping with 1/2 cup grated coconut. Cut into squares and serve.

The magic of Sapin-Sapin lies in its contrasting layers, offering a playful mix of textures from the soft, chewy cake to the crunchy coconut topping.

Tip: For an extra glossy finish, brush the top with a little coconut oil before adding the grated coconut.

Buko Pandan

Dive into the tropical flavors of Buko Pandan, a refreshing Filipino dessert that combines young coconut and pandan-flavored jelly in a creamy, sweet treat.

Ingredients

• 1 cup young coconut (buko), shredded
• 1 pack (1.4 oz) pandan-flavored gelatin
• 4 cups water
• 1 cup heavy cream
• 1/2 cup condensed milk
• 1/4 cup sugar
• 1 tsp pandan extract

Instructions

1. In a saucepan, bring 4 cups water to a boil. Add 1 pack pandan-flavored gelatin and 1/4 cup sugar, stirring until completely dissolved. Pour into a mold and let it set in the refrigerator for at least 2 hours.
2. Once set, cut the pandan jelly into small cubes.
3. In a large bowl, combine 1 cup shredded young coconut, pandan jelly cubes, 1 cup heavy cream, 1/2 cup condensed milk, and 1 tsp pandan extract. Mix gently until well combined.
4. Chill in the refrigerator for another hour before serving to allow the flavors to meld.

The magic of Buko Pandan lies in its vibrant green jelly cubes and the creamy, coconutty base that’s irresistibly light yet satisfying.

Tip: For an extra touch of texture, sprinkle some toasted coconut flakes on top before serving.

Turon

Transform ripe bananas into a crispy, caramelized treat with this Filipino-inspired Turon, a delightful dessert that’s surprisingly easy to make at home.

Ingredients

• 4 ripe bananas, sliced in half lengthwise
• 1/2 cup brown sugar
• 8 spring roll wrappers
• 1/2 cup jackfruit, thinly sliced (optional)
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 cup vegetable oil for frying

Instructions

1. Lay out a spring roll wrapper on a clean surface. Place a banana half and a few slices of jackfruit (if using) near the bottom edge. Sprinkle with 1 tablespoon of brown sugar.
2. Fold the sides of the wrapper inward, then roll the banana tightly from the bottom to the top, sealing the edge with a dab of water.
3. Heat vegetable oil in a pan over medium heat. Fry each turon for 2-3 minutes on each side until golden brown and crispy.
4. Remove from oil and drain on paper towels. While still warm, roll each turon in granulated sugar for an extra sweet crunch.

The magic of Turon lies in the contrast between the soft, sweet banana inside and the crackly, sugary shell—a texture play that’s irresistibly fun to eat.

Tip: For an extra indulgent twist, drizzle with caramel sauce or serve with a scoop of vanilla ice cream.

Halo-Halo

Dive into the vibrant flavors of the Philippines with this refreshing Halo-Halo, a delightful dessert that’s as fun to assemble as it is to eat.

Ingredients

• 1 cup shaved ice
• 1/2 cup sweetened red beans
• 1/2 cup sweetened white beans
• 1/2 cup sweetened jackfruit, sliced
• 1/2 cup sweetened plantains, sliced
• 1/2 cup leche flan, cubed
• 1/2 cup ube halaya (purple yam jam)
• 1/4 cup sweetened coconut strips
• 1/4 cup evaporated milk
• 1 scoop vanilla ice cream

Instructions

1. In a tall glass, layer the sweetened red beans, white beans, jackfruit, plantains, leche flan, and ube halaya.
2. Top the layers with 1 cup of shaved ice, pressing down gently to compact.
3. Drizzle 1/4 cup of evaporated milk over the shaved ice.
4. Add a scoop of vanilla ice cream on top and sprinkle with sweetened coconut strips.

The magic of Halo-Halo lies in its mix-and-match nature, allowing each spoonful to be a unique combination of sweet, creamy, and icy textures.

Tip: For an extra crunch, add a sprinkle of toasted rice cereal on top before serving.

Maja Blanca

Maja Blanca is a creamy, dreamy Filipino coconut pudding that’s as fun to make as it is to eat. Perfect for potlucks or a sweet ending to family dinners, this dessert is sure to impress with its simplicity and flavor.

Ingredients

• 1 cup cornstarch
• 1 cup granulated sugar
• 4 cups coconut milk
• 1 cup evaporated milk
• 1/2 cup sweet corn kernels (optional)
• 1/4 cup toasted coconut flakes for garnish

Instructions

1. In a large bowl, whisk together 1 cup cornstarch and 1 cup granulated sugar until well combined.
2. Gradually add 4 cups coconut milk and 1 cup evaporated milk to the bowl, stirring continuously to prevent lumps.
3. If using, stir in 1/2 cup sweet corn kernels for added texture and sweetness.
4. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency, about 10-15 minutes.
5. Once thickened, quickly transfer the mixture to a greased mold or dish, smoothing the top with a spatula.
6. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
7. Before serving, sprinkle the top with 1/4 cup toasted coconut flakes for a crunchy contrast.

What sets this Maja Blanca apart is its velvety texture paired with the occasional pop of sweet corn, offering a delightful surprise in every bite.

Tip: For an extra layer of flavor, drizzle a little caramel sauce over the top before adding the coconut flakes.

Biko

Biko, a sweet Filipino rice cake, is a delightful treat that combines sticky rice with rich coconut milk and brown sugar for a dessert that’s irresistibly chewy and caramel-like.

Ingredients

• 2 cups glutinous rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 cup brown sugar
• 1/2 tsp salt

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in 1 cup of water for 30 minutes.
2. In a large pot, combine the soaked rice (including the soaking water), coconut milk, brown sugar, and salt. Stir well to dissolve the sugar.
3. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
4. Once the rice is tender and the liquid is mostly absorbed, remove the lid and continue to cook for another 10 minutes, stirring constantly, until the mixture thickens and becomes very sticky.
5. Transfer the biko to a greased baking dish, spreading it evenly. Let it cool slightly before cutting into squares.

The magic of biko lies in its perfect balance of sweetness and texture, with the coconut milk adding a creamy depth that makes each bite more satisfying than the last.

Tip: For an extra glossy finish, brush the top of the biko with a little coconut milk before serving.

Espasol

Espasol, a sweet and chewy Filipino rice cake, is a delightful treat that brings a taste of the tropics to your kitchen with just a few simple ingredients.

Ingredients

• 2 cups glutinous rice flour
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 1/2 cup toasted rice flour (for coating)

Instructions

1. In a non-stick pan, combine 2 cups glutinous rice flour and 1 cup coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens into a dough-like consistency, about 10 minutes.
2. Add 1/2 cup granulated sugar to the pan and continue to stir until the sugar is fully dissolved and the dough becomes glossy, about 5 minutes more.
3. Remove the dough from the heat and let it cool slightly. Once cool enough to handle, divide the dough into small portions and roll each into a log shape.
4. Coat each log generously with 1/2 cup toasted rice flour, ensuring they’re fully covered to prevent sticking.
5. Serve your Espasol at room temperature, or store in an airtight container to keep them soft and chewy for days.

What sets Espasol apart is its unique texture—soft and chewy on the inside with a lightly toasted rice flour coating that adds a subtle crunch.

Tip: For an extra layer of flavor, toast the rice flour yourself in a dry pan over low heat until golden before using it to coat the Espasol.

Pichi-Pichi

Pichi-Pichi is a delightful Filipino dessert that’s as fun to say as it is to eat, offering a chewy texture and a sweet, coconutty flavor that’s irresistible.

Ingredients

• 1 cup grated cassava
• 1 cup sugar
• 1 cup water
• 1/2 tsp lye water
• 1/2 cup grated coconut

Instructions

1. In a mixing bowl, combine 1 cup grated cassava, 1 cup sugar, 1 cup water, and 1/2 tsp lye water. Stir until the sugar is completely dissolved.
2. Pour the mixture into a greased baking dish and steam for 30 minutes over medium heat until the mixture becomes translucent and firm.
3. Remove from the steamer and let it cool for about 10 minutes before cutting into squares or diamonds.
4. Roll each piece in 1/2 cup grated coconut until fully coated.

What sets Pichi-Pichi apart is its unique chewy texture, achieved by the combination of cassava and lye water, making it a standout dessert that’s both simple and exotic.

Tip: For an extra layer of flavor, toast the grated coconut lightly before coating the Pichi-Pichi pieces.

Palitaw

Palitaw, a delightful Filipino rice cake, is as fun to make as it is to eat, offering a chewy texture and a sweet, coconutty finish that’s irresistible.

Ingredients

• 1 cup glutinous rice flour
• 1/3 cup water
• 1/2 cup grated coconut
• 1/4 cup white sugar
• 1 tbsp sesame seeds, toasted

Instructions

1. In a mixing bowl, combine 1 cup glutinous rice flour and 1/3 cup water to form a dough. Knead until smooth.
2. Divide the dough into small pieces and flatten each into a thin, oval shape.
3. Bring a pot of water to a boil. Drop the dough pieces in and cook until they float to the surface, about 2-3 minutes.
4. Remove the floating dough with a slotted spoon and drain well.
5. Roll each piece in 1/2 cup grated coconut, then sprinkle with 1/4 cup white sugar and 1 tbsp toasted sesame seeds.

What makes Palitaw stand out is its delightful contrast of textures—soft and chewy from the rice cake, crunchy from the sesame seeds, and sweetly fragrant from the coconut.

Tip: For an extra flavor boost, toast the grated coconut lightly before using.

Ginataang Bilo-Bilo

Dive into the comforting warmth of Ginataang Bilo-Bilo, a Filipino dessert that combines chewy rice balls, sweet fruits, and creamy coconut milk for a truly indulgent treat.

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup water
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/2 tsp salt
• 1 cup ripe jackfruit, sliced
• 1 cup sweet potato, cubed
• 1 cup saba bananas, sliced
• 1/2 cup tapioca pearls, cooked

Instructions

1. In a bowl, mix glutinous rice flour and water to form a dough. Roll into small balls (about 1/2 inch in diameter).
2. In a pot, combine coconut milk, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Add sweet potato cubes and cook for 5 minutes until slightly tender.
4. Add the rice balls, jackfruit, and bananas. Simmer for another 10 minutes, stirring occasionally.
5. Stir in cooked tapioca pearls and simmer for 2 more minutes until everything is heated through.

The magic of Ginataang Bilo-Bilo lies in its delightful contrast of textures—from the chewiness of the rice balls to the creaminess of the coconut milk, making every spoonful a surprise.

Tip: For an extra layer of flavor, toast the glutinous rice flour before mixing it with water to add a nutty depth to your rice balls.

Minatamis na Saging

Transform ripe bananas into a sweet, caramelized treat with this simple Minatamis na Saging recipe, perfect for topping your favorite desserts or enjoying on its own.

Ingredients

• 4 ripe bananas, sliced into 1-inch thick pieces
• 1 cup brown sugar
• 1 cup water
• 1/2 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine 1 cup brown sugar and 1 cup water. Stir over medium heat until the sugar dissolves completely.
2. Add the sliced bananas to the saucepan, ensuring they’re fully submerged in the syrup. Simmer for 10 minutes, stirring occasionally.
3. Stir in 1/2 teaspoon vanilla extract and continue to simmer for another 5 minutes, or until the bananas are tender and the syrup has thickened slightly.
4. Remove from heat and let it cool for a few minutes before serving. The bananas will continue to absorb the syrup as they cool, becoming even sweeter and more flavorful.

The magic of this dish lies in how the bananas soften just enough to melt in your mouth while still holding their shape, creating a delightful contrast with the rich, syrupy glaze.

Tip: For an extra touch of indulgence, serve warm over vanilla ice cream or pancakes.

Puto Bumbong

Warm up your kitchen with this traditional Filipino treat, Puto Bumbong, a delightful purple rice cake that’s as fun to make as it is to eat.

Ingredients

• 2 cups glutinous rice flour
• 1/2 cup purple yam powder
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 1/2 cups coconut milk
• 1/2 cup grated coconut
• 1/4 cup melted butter
• 1/4 cup muscovado sugar

Instructions

1. In a large bowl, mix 2 cups glutinous rice flour, 1/2 cup purple yam powder, 1/2 cup granulated sugar, and 1/2 tsp salt until well combined.
2. Gradually add 1 1/2 cups coconut milk to the dry ingredients, stirring until a smooth, thick batter forms.
3. Prepare a steamer by bringing water to a boil. Lightly grease small bamboo tubes or muffin molds with melted butter.
4. Fill each tube or mold with the batter, then steam for 15 minutes or until the cakes are firm to the touch.
5. Remove the cakes from the steamer, brush with melted butter, and sprinkle with 1/4 cup muscovado sugar and 1/2 cup grated coconut.

The magic of Puto Bumbong lies in its vibrant color and the perfect balance of sweetness from the muscovado sugar and richness from the coconut milk.

Tip: For an extra festive touch, serve these cakes on banana leaves and enjoy them warm for the best texture and flavor.

Yema Cake

Yema Cake is a delightful Filipino dessert that combines fluffy sponge cake with a rich, creamy yema frosting, making it a perfect treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup water
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 3 egg yolks
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
4. In another bowl, beat egg yolks with remaining 1/2 cup sugar until light. Add water and vanilla, then fold in the flour mixture.
5. Gently fold egg whites into the yolk mixture. Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.
6. For the yema frosting, combine condensed milk, egg yolks, and butter in a saucepan. Cook over low heat, stirring constantly, until thickened (about 10 minutes).
7. Once the cake is cool, spread the yema frosting over the top and sides.

The magic of Yema Cake lies in its contrast of textures—the airy sponge against the dense, sweet yema topping creates a symphony in every bite.

Tip: For an extra layer of flavor, lightly toast the cake before applying the yema frosting.

Conclusion

We hope this roundup of 18 authentic Filipino desserts inspires your next baking adventure! Each recipe offers a taste of the Philippines’ rich culinary heritage, perfect for home cooks looking to explore new flavors. Don’t forget to try these delights, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!