The Filipino dessert Halo-Halo has the best of everything. The word ‘Halo’ means mix. So what the name of the desert translates to is mix, and rightly so, because it is one of the most popular Filipino cold desserts that contain a lot of ingredients. Its concoction is prepared by using crushed ice, evaporated milk and a lot of fruits and berries. The entire mixture is often topped with ice cream. It is quite a healthy dessert. With so many ingredients in it, it is bound to taste delicious.
This dessert is as simple as it is delicious. With only five ingredients, Filipinos have managed to make a tropically perfect treat. Its most basic recipe only calls for shredded young coconut, pandan (screwpine) leaves, gelatin, cream and condensed milk. The result is a creamy, aromatic dessert, with chunks of pandan-flavored gelatin, especially delicious when served cold on a hot Philippine day.
Leche Flan is the Philippines’ version of caramel pudding. With many varieties found all over the world, this won’t seem all that new to many. This is one of the easiest recipes of dessert that can be prepared and is you will find these in many restaurants of Philippines; this is owing to the fact that they have a very long shelf life. Though you might find caramel pudding all around the world, but the leche flan of the Filipino cuisine is known to have silkiness in its texture and is very sweet.
This is yet another rice cake dish from the land of the Philippines. It is usually served as a side dish. The texture, shape, sizes are often experimented by the cooks. If you are walking down the streets of the Philippines, the most common way of identifying Puto is that it will resemble a cupcake. Though its shape varies, but the cupcake shape is the most popular one. The dish is tasty to eat and even looks very attractive. This is probably the reason why Puto is being used as a vibrant display in stores.
It’s with these kinds of desserts that visitors will understand the glorious love affair the country has with rice. Filipinos have it with all meals, and they love it so much, they even have it after. Kutsinta, like puto, is a steamed rice cake, but instead of soft and spongy, is sticky and slightly rubbery. It’s extra tasty served topped with grated coconut.
A flavor recently rising in popularity worldwide (perhaps largely due to its fun, vibrant hue) is ube. Like matcha is to Japan, the Philippines has long been using ube or purple yam before the rest of the world caught on and now, it seems to be everywhere. Ube is known as a local flavor in the Philippines and is often used for cakes, pastries, steamed rice cakes, and ice cream. But a fantastic way of using it is embodied in what is known as ube halaya. This thick, creamy dessert is a mixture of ube, condensed milk, evaporated milk, coconut milk, butter, and sugar, and is often served cold.
The banana cue is a popular street food in the Philippines. They are made by coating deep-fried banana pieces with caramelized sugar. Then the coated bananas are placed on a skewer. Banana cue is not traditionally made on a skewer. This is very commonly sold on the streets of the Philippines. You might spot a vendor or two while strolling down the lanes of Philippines.
This is a Filipino dessert with a twist. Taho is a dessert which is made with just three things. It is made by mixing tofu, arnibal which is sweet syrup and sago pearls. The most charming thing about this dessert is that it has been sold by street peddlers for the longest time. So when you are here, do keep an eye for street peddlers selling a warm cup of Taho.