From sweet glazed beans to tart jackfruit, Filipino desserts are composed of a plethora of noteworthy flavors, colors, and textures. Stemming from rich, deeply rooted customs, these recipes showcase the culinary practices of the Philippines in addition to the multicultural influences integrated into their creation. In blending Japanese, Chinese, Spanish, and American notions with its own, these sweet treats portray the abundant diversity of Filipino heritage. Although numerous attempts have been made to modernize the dishes, they are not defined by substitutes such as bright dyes, artificial flavoring, and other westernized components. The best flavors and palate experiences come from the simplicity of authentic, true to tradition, ingredients. Desserts are one of the countless aspects that distinguish the Philippines as remarkably unique. These sweet treats possess the ability to transport your taste buds across the ocean and immerse you in the vibrancy of Filipino culture.
Halo-Halo
Renowned as one of the Philippine’s most famous desserts, halo-halo has been adapted into a multitude of different variations. However, hailing from the Japanese kakigōri class of dishes, it is customarily a shaved ice base garnished with sweetened beans, coconut gel, coconut strings, tapioca pearls, colorful jellies, tropical fruits, evaporated milk, and ube ice cream. Other popular toppings also include ube jam, toasted rice, leche flan, and glazed pili nuts. From crunchy, to chewy, to creamy, halo halo incorporates a plethora of different tastes and textures. It never fails to remind me of family dinners, sharing the delectable dessert with cousins, and playing with the bright mini parasols gently placed into the ice cream. True to its name meaning “mix-mix,” halo halo is a delicious mix of ingredients that combines to create a vibrant and satisfying treat.
Taho
“Tahoooo” rings through Philippine streets as vendors known as mágtatahôs walk their routes with aluminum buckets or carts. Taho emerged from douhua or soybean pudding as Hokken immigrants introduced the dessert to the Philippines where it was developed into a soft, drinkable custard. Taho consists of fresh silken tofu, sago tapioca pearls, and thick brown sugar syrup called arnibal. Often presented in a tall plastic cup with a straw or spoon, it may be served warm or cold, although cold makes for a refreshing sweet treat. Unlike other types of tapioca pearls, the sago absorbs the decadent, amber-colored syrup and balances the tofu’s neutral taste. Since my 2018 trip to the Philippines, taho has been one of my favorite desserts to enjoy any time of day in any kind of weather.
Suman
One of the most beloved “kakanin” during Filipino celebrations is cassava suman, a sticky rice cake made of grated cassava root, brown sugar, and coconut cream. As an indispensable aspect of harvest feasting for early Filipinos, this dish has remained a staple in countless households. It is often served to bring good fortune for the New Year and symbolize gratitude during the Christmas season, notably accompanying fellowship after Simbang Gabi masses. Cassava suman makes for the perfect early morning pick-me-up or on-the-go treat as a delectably sweet, easy-to-eat and hearty treat. Wrapped in buri palm or banana leaves, this steamed dessert is best eaten warm with a sprinkling of muscovado brown sugar and a platter of unripe mangoes for the perfect tangy, sweet flavor.
Bilo Bilo
A coconutty dessert soup, bilo-bilo or ginataang is a concoction consisting of jackfruit, saba bananas, sweet potatoes, taro, sago tapioca pearls, coconut cream, and most importantly, chewy glutinous rice balls. Believed to hail from the Visayas or Luzon regions of the Philippines, its name comes from the term “bilo” in reference to the rice balls’ round shape and “gata” citing the use of coconut.. Bilo-bilo is a filling, nutritious, and tasty treat that perfectly unites fruits, roots, and sweets. Providing a soothing warmth and reminder of my grandma’s immacable cooking, bilo-bilo is definitely my favorite comfort food.
