25 Filipino Desserts, Pastries, And Sweets You Have To Try

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Filipinos are known for their unique and intricate cuisine. Their use of exotic ingredients and creative combinations have made their dishes famous around the world. But when it comes to desserts and sweets, the Philippines never loses its touch. Filipino desserts stand out for their sweet combinations from colorful jams and jellies to extraordinary flavors of cakes and pastries. 

Filipino desserts are a delectable reflection of the vibrant and diverse culinary traditions of the Philippines. They authenticate the country’s rich history, incorporating influences from various cultures that have shaped the Filipino food scene and palate over the centuries. 

What’s Special About Filipino Desserts 

What makes Filipino desserts stand out is their use of local ingredients, particularly coconut, rice, and tropical fruits. 

The Philippines is known for its tropical climate, therefore it comes as no surprise that Pinoy desserts burst with flavors from the abundance of fresh fruits like mangoes, bananas, pineapples, and jackfruit. These nature blessings are commonly used to add natural sweetness to many dishes. 

For example, coconut is an essential component of the Filipino dessert repertoire. In its various forms such as coconut milk, grated coconut, and coconut sugar, it lends creaminess to numerous Filipino sweets. This, and other helping agents, like condensed milk, evaporated milk, and sugarcane syrup give Filipino desserts their signature sweetness. 

Hence, whether you’re in a café or restaurant, at home with family, or even just enjoying the street food vendors – Filipinos always take time to enjoy great desserts and sweets. They are obsessed with the harmony of flavors, textures, and colors in their desserts. 

Let’s see some of the most popular Filipino desserts and how they have become the sweet melodies of Filipino cuisine.

Most Popular Traditional Filipino Desserts

Since we’re talking about locals, it’s only right to talk about the most well-known Filipino dessert that you can only probably find in the country. Don’t get me wrong, there may have been similar dishes elsewhere, but nothing can truly compare to the original. 

These Filipino desserts are not only enjoyed during special occasions and celebrations but are also an integral part of everyday life. One of the fun facts about the Philippines is that people love to indulge in good food!

Halo-Halo (“Mix-mix” Or Filipino Shaved Ice Dessert)

The name “Halo-halo” literally translates to “mix-mix” in English, which perfectly describes the essence of this delightful treat. This Filipino dessert is made with shaved ice and a little bit of sugar, combined with banana, sweet beans, coconut shavings, tapioca pearls, nata de coco (or coconut gel), pinipig (rice crispies), jackfruit, and of course, ube. 

Halo-halo is then topped with a generous helping of evaporated milk, vanilla ice cream, or candied fruits to make it more special, and served in a tall glass or bowl.

Leche Flan (Filipino Creme Caramel)


Another one of the classic Filipino desserts is the creamy and heavenly Leche Flan or Filipino custard version. Leche Flan is a beloved Filipino dessert known for its rich and smooth texture and super sweet caramel flavor. 

It’s a melting-in-your-mouth kind of delicious using a traditional recipe of egg, evaporated and condensed milk, sugar, and vanilla extract mixture. Once you achieve your desired consistency, the result is a heavenly dessert with a silky texture and a delicate balance between the creamy custard and the rich caramel sauce. 

When ready to serve, these Filipino sweets are inverted onto a plate, allowing the caramel to flow over the custard, creating a beautiful presentation.

Beyond its popularity in the Philippines, Leche Flan has gained recognition worldwide as its velvety smoothness and sweet caramel notes have captured the hearts of dessert enthusiasts around the globe.

Ube Halaya (Purple Yam Jam Or Ube Jam)


Ube Halaya, most widely known as Ube Jam, is one of the traditional Filipino desserts celebrated for its captivating color, unique delightful flavor, and smooth, velvety texture. Well, depending on how it’s cooked. 

Ube is a tuberous root vegetable indigenous to the Philippines. It is known for its naturally rich purple hue and distinct earthy flavor. In Ube Halaya, this versatile ingredient takes center stage and is transformed into a delightful and indulgent dessert. 

The process of making this Filipino dessert starts with cooking the purple yam until it becomes tender. The yam is then mashed or pureed to create a smooth and creamy consistency, then adding sugar, condensed milk, and coconut milk and slowly cooked over low heat afterward, allowing the flavors to meld and the mixture to thicken to a luscious consistency. Stirring continuously is key to achieving the desired smoothness and avoiding any lumps. 

Ube Halaya can be a standalone dessert, scooped into a bowl and garnished with toasted coconut flakes or sesame seeds, or as a filling or topping for other Filipino desserts like halo-halo, cakes, pastries, and even ice cream. 

Turon (Banana Spring Rolls Or Fried Banana Rolls)


Turon is a famous dessert in the Philippines that complements the sweetness of bananas with the crunchiness of spring roll wrappers. This Filipino food is loved for its simplicity and satisfying texture and it’s a versatile dessert enjoyed on its own or as a sweet accompaniment to a meal.

The main ingredient in Turon is the Saba, a variety of bananas that is native to the Philippines and known for their firm texture and natural sweetness. To make the Turon, the bananas are typically sliced lengthwise and coated with brown sugar, wrapped in spring roll wrappers or lumpia wrappers, then deep-fried until the wrappers turn golden brown and become crisp. Easy, right?

The result is a balance of sweetness and crispiness, two uncommon flavors that pair perfectly together. The caramelized sugar forms a syrup that surrounds the soft, sweet banana inside, while the fried wrapper adds a satisfying crispness with every bite. You may serve your freshly made turon with a scoop of ice cream, drizzle it with honey, or top it with some toasted sesame seeds.

Sylvannas (Filipino Frozen Ice Cream Cookie)


Sylvannas is a delectable Filipino dessert that combines layers of buttery cashew meringue with rich buttercream, creating a heavenly treat that melts in your mouth. While Sylvannas originated from the city of Dumaguete in the Philippines, it has gained popularity throughout the country and is widely available in various regions and bakeries.

The main component of Sylvannas is the cashew meringue. To start the fluffy and light meringue batter, ground cashew nuts are mixed with egg whites, sugar, and a touch of vanilla extract. This batter is piped into individual rounds and baked until crisp and golden brown. The result is a delicate and nutty meringue layer that forms the foundation of the Sylvannas. 

Once the meringue layers have cooled, they are sandwiched together with a generous amount of buttercream which is typically made from butter, and sugar, and sometimes flavored with vanilla or cashew essence. This creamy filling adds richness and a smooth texture to each bite.

To finish, the Sylvannas are often coated with cookie crumbs or ground cashew nuts and the final output is a visually stunning dessert with alternating layers of meringue and buttercream, creating a harmonious blend of textures and tastes. 

Sylvannas commonly pair well with a cup of coffee or tea. The perfect companion for a cozy afternoon or as a dessert to cap off a delicious meal.

Crema de Fruta (Filipino Fruitcake)

Crema de Fruta highlights a delicious layer of colorful fruits beautifully arranged on top of a creamy custard layer. It is an elegant and delightful Filipino dessert that perfectly combines sweetness and creaminess.

This visually stunning masterpiece is a medley of sliced tropical fruits such as pineapples, peaches, cherries, and canned fruit cocktails arranged on top of the custard layer. The fruits are often complemented by a glaze or syrup, which enhances their natural sweetness and adds a glossy finish. 

To complete the dessert, a layer of sweet gelatin is poured over the fruits. This helps hold everything together and adds a delightful jiggle to each slice. The gelatin layer is often flavored with a fruit juice or extract, enhancing the overall fruity experience.

Crema de Fruta is typically chilled in the refrigerator to allow the layers to set and the flavors to meld together. This luscious Filipino dessert is considered a centerpiece of festive dessert tables and a popular choice for special occasions, celebrations, and holiday gatherings in the Philippines because of its elegant presentation and delightful combination of textures and flavors.

Coconut Based Filipino Desserts

Maja Blanca (Coconut Pudding)

This Filipino dessert kicks off the rich and twisted flavor of coconut and corn. Maja Blanca is loved for its smooth and velvety texture, subtle sweetness, and comforting taste. It has become a staple in Filipino cuisine, enjoyed on special occasions and family gatherings.

Maja Blanca is a local Filipino adaptation of the Spanish dish known as “manjar blanco” or white delicacy, and this dessert truly lives up to its name. The process begins by combining coconut milk, cornstarch, sugar, and sweet corn kernels, all cooked together until thickened. The mixture is then poured into a rectangular dish or mold and left to cool and set. 

After chilling in the refrigerator, Maja Blanca is ready to be served, cut into squares or diamond shapes, and can be enjoyed as is or garnished with grated coconut or toasted coconut flakes.

Maja Blanca holds a special place in Filipino culinary traditions, symbolizing warmth, hospitality, and the joy of coming together.

Buko Pandan (Filipino Coconut Pandan Dessert)


Buko Pandan combines the natural sweetness and refreshing taste of young coconut (buko) with the fragrant essence of pandan leaves. This Pinoy dessert is known for its vibrant green color, smooth creamy texture, and tropical flavors, a popular choice for dessert lovers in the Philippines.

“Buko” or young coconut is the key ingredient of this Filipino dessert, while “Pandan” represents the pandan leaves which are used to infuse the dessert with their distinct aroma and green hue. 

The preparation of Buko Pandan is very simple, starting with extracting the juice from the young coconut and then combining it with a pandan-flavored gelatin which comes from the extract of pandan leaves boiled in water. The gelatin is set until firm and then cut into small cubes. The next step is to mix the buko or young coconut strips with a creamy base, typically made from condensed milk and table cream. This mixture adds richness and sweetness to the dessert, complementing the fresh and delicate flavor of the coconut.

Once the gelatin and buko are prepared, they are combined and commonly served chilled to allow the flavors to meld together and provide a cooling sensation, especially in hot tropical climates. 

Buko Pandan showcases the abundance of coconuts in the Philippines and highlights the versatility of pandan leaves in infusing desserts with their unique aroma.

Sapin-Sapin (Layered Sticky Coconut Rice Cake)

Sapin-sapin is a vibrant and visually appealing Filipino dessert that translates to “layered” in Filipino, perfectly describing its distinct feature. Its festive appearance and delightful taste reflect the joy and celebration deeply embedded in Filipino culture and represent the creativity and vibrancy of Filipino cuisine.

True to its name, Sapin-sapin is multiple layers of rice-based cakes, each with a different color and flavor, stacked on top of one another to create a beautiful and mouthwatering presentation. 

What makes the Sapin-sapin chewy and sticky is its base ingredient – glutinous rice flour. This is then combined with coconut milk, sugar, and sometimes flavored extracts such as ube (purple yam) or pandan (screwpine) to create the individual layers. 

To make Sapin-sapin, each layer is prepared separately. The rice flour batter is divided and mixed with different colors and flavors to create a variety of vibrant layers. The layers are then steamed one by one, allowing each layer to set before adding the next.

Once steamed and set, you’ll get a beautiful array of colors, commonly in the shades of purple, yellow, and white, derived from natural ingredients such as ube, langka (jackfruit), or food coloring. It is often garnished with toasted coconut flakes on top to enhance the overall coconut flavor.

Palitaw (White Rice Cake With Coconut And Sesame Seeds)

Palitaw comes from the Filipino word “litaw,” which means “to float” or “to rise” and it accurately describes the cooking process of this dessert. It is made from a dough out of glutinous rice flour, water, and a pinch of salt, and shaped into small, flattened discs before being cooked in boiling water.

Once the Palitaw discs float to the surface, they are carefully removed and immediately coated with grated coconut and a sprinkle of sugar. The grated coconut adds a delicate texture and enhances the natural sweetness of the dessert. 

The chewy and slightly sticky consistency of this Filipino dessert exhibits the residents’ ability to transform basic elements into a delicious work of art. Palitaw’s humble ingredients and straightforward preparation method make it the go-to for many Filipino celebrations.

Kalamay (Sweet Sticky Rice Cake with Coconut Curds)

Kalamay is a traditional sweet treat that comes in different variations across the Philippines, with each region adding its unique twist. Some versions include additional ingredients like sesame seeds, peanuts, or flavors such as ube (purple yam) or pandan and these additions enhance the taste and offer a surprise in each bite.

Similar to Suman, the process of making Kalamay begins with soaking glutinous rice overnight to soften it. The rice is then ground into a coarse or fine texture, depending on personal preference. Coconut milk is extracted from freshly grated coconut, giving the dessert a creamy and tropical taste. 

Ground rice and coconut milk are combined and cooked over low heat, stirring continuously to prevent lumps and ensure a smooth consistency. The cooking process is crucial, as it allows the flavors to meld together and the rice to fully absorb the creamy coconut milk. The final result is a thick and sticky dessert with a slightly translucent appearance.

This Filipino dessert is often shared among family and friends as a symbol of togetherness and joy. Kalamay’s comforting and familiar flavors evoke a sense of nostalgia and create lasting memories.

Lighter Tasting Filipino Desserts

From our homemade yema and pastillas de leche to the classic and mouth-watering taste of crema de fruta, Filipino desserts bring together a harmonious blend of simplicity and comfort, ideal for any occasion. But how about those who prefer something on the lighter side?

Check out some of our Pinoy desserts that are not too sweet and just right.

Bibingka (Filipino Rice Cake)

Bibingka is one of those local Filipino cakes that signifies the tradition and warmth of its people. It is a type of rice cake, a famous dessert in the Philippines, particularly during the Christmas season. With its soft and slightly chewy texture, rich flavor, and distinct aroma, Bibingka holds a special place in Filipino culinary heritage.

Bibingka is traditionally cooked by baking the batter in a special clay pot called a “bibingkaan” over hot coals or in modern times, using a dedicated oven. This unique cooking method contributes to its characteristic taste and texture. 

Rice flour, Bibingka’s main ingredient, is mixed with coconut milk, sugar, and sometimes yeast to create a thick and creamy batter. This batter is then poured into individual banana leaf-lined molds, which adds a subtle aroma and imparts a delicate flavor to the cake. 

Bibingka can be topped with slices of salted egg and cheese to make it special and to provide a delightful contrast. It is also common to sprinkle it with grated coconut or drizzle it with butter to enhance its richness.

Bibingka is commonly enjoyed during Simbang Gabi, a series of nine dawn masses leading up to Christmas Day in the Philippines. It is often sold by street vendors near churches, where people eagerly line up to savor its warmth and comforting flavors after attending the early morning mass.

Puto (Filipino Steamed Rice Cake)


Puto is a favorite Filipino breakfast that is often enjoyed as a sweet snack, a dessert, or as a pair of savory dishes. This is another category of rice cake known for its soft and fluffy texture, mild sweetness, and versatility.

Puto is typically made in small bite-sized portions and is primarily made of rice flour combined with sugar, water, and sometimes coconut milk to create a smooth and slightly thick batter. 

Speaking of versatility, Puto can be prepared in different flavors, offering a wide range of options to suit various tastes. 

Traditional varieties include the classic white Puto, which has a delicate and neutral flavor; and Puto cheese, where grated cheese is added to the batter, providing a savory twist to the otherwise sweet treat. 

Other variations include Puto pandan, flavored with pandan extract for a vibrant green color; and Puto ube, infused with purple yam for a delightful purple hue. Toppings like grated coconut, salted egg slices, or a dollop of butter will add extra richness and flavor.

Puto’s soft and fluffy texture as well as its subtle sweetness represents the simplicity and adaptability of Filipino cuisines as it has been enjoyed for generations. 

Kutsinta (Steamed Sticky Rice Cake)


Kutsina, another version of rice cake, is a sweet and sticky Filipino dessert made with mainly rice flour and brown sugar. It is popularly known alongside Puto, and it is cherished for its unique texture and delightful chewiness.

The preparation of Kutsinta involves a combination of rice flour, brown sugar, and water to create a smooth and slightly thick batter. This batter is often enhanced with lye water or lye water substitute for that distinct chewy texture. The batter is then poured into small cupcake molds or banana leaf-lined molds. 

Kutsinta is traditionally steamed rather than baked. The steaming process allows the batter to transform into a dense and chewy consistency while retaining its moistness. This cooking method ensures that each piece of Kutsinta is tender and sticky.

This type of Filipino cake has a subtle sweetness, thanks to the brown sugar, which is complemented by the slightly earthy and caramel-like notes. Some variations of Kutsinta may include additional flavors such as pandan or grated coconut for that delightful twist to the local recipe.

Espasol (Filipino Rice Cake Rolled In Toasted Rice Flour)

Espasol is beyond Filipino dessert, it’s also enjoyed as a snack or what we call merienda. Its simplicity, unique texture, and subtle sweetness are the reasons why this delicacy holds a special place in Filipino culinary traditions.

Espasol originates from the province of Laguna in the Philippines and has been a beloved delicacy for generations. Just like the other rice cakes, Espasol is made from glutinous rice flour, coconut milk, and sugar, creating a delightful combination of flavors and textures. What makes Espasol special is its signature texture where the rice flour is toasted before mixing, which gives it a distinct nutty aroma and crunchy edge.

Espasol is locally prepared by combining the ingredients into a sticky dough-like batter and rolling them into small cylinders or logs that are easy to pick up with your hands. This batter is cooked over low heat, stirring continuously until it thickens and forms your desired consistency. 

The Espasol is then rolled in toasted rice flour, giving it a powdery coating and adding a layer of texture. It is soft, chewy, and slightly crumbly wrapped in colorful cellophane or banana leaves, adding to its appeal and making it a delightful treat to share.

Leche Puto (Filipino Combination Of Leche Flan And Puto)

Filipinos are remarkably creative as you see in their cuisine, combining two distinct treats to create something divine. Leche Puto is a product of ingenuity, a combination of two popular Filipino desserts — Leche Flan (creme caramel) and Puto (steamed rice cake). This sweet and velvety dessert is loved for its creamy texture, rich caramel topping, and distinct chewiness of traditional Puto.

To make Leche Puto, the process begins with preparing the Leche Flan made from eggs, condensed milk, and vanilla extract, and then poured into individual molds. The Leche Flan is then steamed until it sets, creating a velvety and creamy layer at the bottom of the dessert. 

The next step involves making the Puto batter which is rice flour, sugar, baking powder, and water combined together. This Puto batter is poured on top of the set Leche Flan, allowing the two layers to meld together during the steaming process. 

The outcome is a caramelized Leche Flan layer at the bottom and a soft and chewy Puto layer on top. Each bite offers a burst of flavor and is enjoyed on its own or paired with a cup of coffee or tea.

Suman (Sweetened Rice Cake Covered In Banana Leaf)


If you find a treat covered with almost burnt banana leaves plus a bowl of sugar beside it, you’ll automatically know that you’re about to taste the delightful Suman. 

This is a classic Filipino kakanin or rice cake also made from glutinous rice and coconut milk but cooked differently in banana leaves. Suman is known for its fragrant aroma, sticky texture, and subtly sweet taste, making it a beloved dessert across the Philippines.

The preparation of Suman starts with soaking the glutinous rice, then mixed with coconut milk, salt, and sometimes sugar to add a hint of sweetness. The mixture is carefully wrapped in banana leaves, and then either steamed or boiled until fully cooked. Steaming gives the rice a soft and tender texture while boiling results in a slightly firmer and chewier consistency. 

Suman comes in shapes and varieties – cylindrical, rectangular, or even pyramid-shaped – depending on the region and the occasion. This very Pinoy dessert can be served with a sprinkle of sugar, grated coconut, or caramel sauce, accompanied by a cup of hot chocolate, or paired with ripe mangoes for a tangy flavor combination. 

Filipino Pastries For Desserts

Who would think there are so many different types of rice cakes in the Philippines, right? However, the sweet tooth of Filipinos is strong and that extends to pastries too. Here are some of the popular Filipino pastries.

Buko Pie (Filipino Coconut Pie)


Buko Pie is a Filipino dessert renowned for its creamy coconut filling and flaky crust. It showcases the natural sweetness of young coconut and the artistry of Filipino pastry-making. 

Buko Pie is a must-try culinary icon in the Philippines. The tender and juicy meat of the coconut is grated or thinly sliced, then mixed with sweetened condensed milk to create a luscious filling. The mixture is poured into a pie crust which is flour, butter, and sugar, baked to golden perfection. 

Buko Pie strikes a perfect balance between the natural sweetness of the coconut meat and the creamy richness of the condensed milk. The result is a velvety and indulgent custard-like filling with delicate coconut flavors that are simply irresistible.

Pan de Coco (Filipino Coconut Bread)

Most simply, Pan De Coco is a soft and fluffy bread with a sweet coconut filling, a Filipino pastry popular among locals and visitors alike. Its affordability and accessibility from local bakeries, roadside stalls, and neighborhood markets have made it a staple in Filipino households.

Pan de Coco’s bread dough is typically made from flour, yeast, sugar, and milk, resulting in a light and pillowy texture. It is then shaped into small balls to be filled with a mixture of grated coconut and brown sugar before baking. 

The filling of Pan de Coco is what sets this treat apart from other Filipino sweet delicacies. The grated coconut is combined with brown sugar, infusing the bread with tropical flavors and adding a delightful chewiness to each bite.

Cassava Cake (Filipino Cake Made With Grated Cassava)


Served cold, warm, or at room temperature, Cassava cake is made of grated cassava combined with coconut milk, eggs, sugar, and other flavorings, baked to make a moist and flavorful, and slightly caramelized top.

Cassava, a root vegetable widely cultivated in the Philippines, serves as the star ingredient in this dessert. The cassava is peeled, grated, and squeezed to remove excess moisture. The grated cassava is then mixed with creamy coconut milk, which lends a rich and tropical flavor to the cake. 

Sugar, condensed milk, vanilla extract, or even grated cheese are added to achieve your desired sweetness. These ingredients create a harmonious blend of sweet and creamy flavors that complement the natural earthiness of the cassava, resulting in the softest and most perfect golden-brown masterpiece.

Tibok-Tibok (Carabao Milk Pudding)

This smooth and super creamy Filipino dessert is a delectable treat that hails from the province of Pampanga, known for its rich culinary heritage. 

Tibok-tibok is made from carabao milk (water buffalo milk) combined with glutinous rice flour, sugar, and aromatic ingredients, and the result is a smooth and creamy pudding with a delicate texture and a hint of floral flavors.

The carabao milk is gently heated and thickened with glutinous rice flour, creating a velvety texture that melts in the mouth. The sugar provides a balanced sweetness and complements the natural flavors of the milk, while the pandan leaves or vanilla extract elevates the overall taste experience. 

Tibok-tibok is cooked by continuously stirring the mixture over low heat until it thickens to the desired consistency. Once chilled, the pudding encapsulates the appreciation for natural flavors and is ready to be enjoyed.

Mamon (Filipino Chiffon Or Sponge Cake)


Mamon is a super soft and playfully fluffy sponge cake with a delicate texture and a buttery flavor that melts in your mouth. It is one of those Filipino desserts that bring joy and comfort to locals.

The origins of Mamon can be traced back to the Spanish influence on Filipino pastries. However, Filipinos have put their unique spin on this classic dessert, making it distinctly their own. The key to the delightful texture of Mamon lies in its preparation. 

The cake is done by creaming butter, sugar, and eggs until light and fluffy, then added with flour baking powder, and milk to create a smooth and silky batter.

The resulting cake is airy and soft, with a slightly golden crust that adds a delightful contrast. You can top it with powdered sugar to make it more special, adding a touch of sweetness and enhancing its visual appeal. Whether savored on its own or paired with other desserts, Mamon symbolizes warmth, nostalgia, and the simple joys of life.

Filipino Sweets For Desserts

Yema (Sweet Custard Candy)

Yema is a bit-sized treat often enjoyed by little kids and those Filipino young at heart. It is traditionally made by combining condensed milk and egg yolks, and cooked together until they form a thick and sticky mixture. This will then be shaped into small balls or rolled into bite-sized candies.

Yema candies are often coated in granulated sugar which adds a satisfying crunch when bitten into. Some variations of these Filipino sweets incorporate additional ingredients such as vanilla, nuts, and pinipig, or infuse fruity flavors, giving the candies a unique twist.

Since Yema is extremely easy to make, it became a popular homemade dessert in Filipino households. It is available in local markets, bakeries, and even small entrepreneurs can sell this for a good amount of money, with different versions and variations depending on the region or the personal preferences of the maker. 

Yema’s irresistible combination of sweetness and smooth melt-the-mouth texture make it one of the most beloved Filipino desserts that leave a lasting impression and a craving for more.

Polvoron (Milk Powder Candy)


Polvoron is one of the Filipino desserts that offer a delightful combination of sweet, crumbly, milky, and buttery flavors. They are delicate and powdery confections made from a mixture of toasted flour, powdered milk, sugar, and butter.

The process of making Polvoron involves toasting the flour until it reaches a golden color. The flour results in a subtle nutty flavor, and it becomes something else when combined with powdered milk, sugar, and melted butter, resulting in a crumbly mixture. This mixture is then pressed into molds to form the characteristic oval or round shape of a Polvoron.

To best enjoy polvoron, you can incorporate varieties of flavors like chocolate, peanut, or cookies and cream. These Filipino sweets are often individually wrapped in colorful cellophane or placed in small paper cups. This is one dessert in the Philippines that brings back childhood memories and is often associated with bonding moments with friends and family.

Pastillas de Leche (Sweet Milk Candy)

Pastillas de Leche is traditionally made using fresh milk, usually carabao’s milk or cow’s milk, combined with sugar and sometimes flavored with a hint of vanilla. This is an addictive Filipino dessert that captivates the palates of those who indulge in it for its rich and creamy satisfying taste.

The process of making Pastillas de Leche starts with the simmering of the milk and sugar together, gradually reducing the mixture until it thickens into a sticky consistency. The mixture is then shaped into small bite-sized cylinders or rolled into small balls. 

To prevent sticking, the candies are often rolled in sugar or wrapped in colorful cellophane, resulting in soft and velvety candy with a smooth texture that easily dissolves in the mouth, leaving behind a delightful sweetness.

The simplicity and charm of Pastillas de Leche have made it a beloved part of Filipino culinary heritage. Pastillas de Leche’s smooth texture combined with comforting flavor, represents not only a sweet indulgence but also the nostalgia of childhood memories and the joy of sharing simple pleasures with loved ones.

Discovering Traditional Filipino Desserts In The Philippines

Filipino desserts are a vibrant and diverse collection of sweet treats that showcase the rich culinary heritage of the Philippines. From the comforting and familiar flavors of leche flan and halo-halo to the delicate textures of maja blanca and bibingka, Filipino desserts offer a delightful experience for those seeking a taste of the country. 

Whether you’re looking for something sweet, light, airy, chewy, or creamy, there is bound to be a Filipino dessert that will make your taste buds sing with delight!

So give them all a try! You won’t regret it!



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Welcome To NomadsUnveiled
This is Rax. For over a decade, I have traveled to over 60 countries - from a budget backpacker to a business traveler, expat and then a digital nomad. You can find insights and perspectives from myself and other world travelers that will inspire your journey of discovery.


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