List of Philippine desserts

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Buko pie and ingredients Buko-pie.jpg
Buko pie and ingredients

This is a list of Filipino desserts. Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the local palate. [1]

Contents

Philippine desserts

Otap Otap (Utap) puff pastry.jpg
Otap
Sorbetes Sorbetes.jpg
Sorbetes
Corn maja blanca Maja dessert.jpg
Corn maja blanca
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Turon

See also

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<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Crème caramel</span> Custard dessert with soft caramel on top

Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<i>Dulce de leche</i> Confection from Latin America

Dulce de leche, caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.

<span class="mw-page-title-main">Coconut jam</span> Jam made from a base of coconut milk, eggs and sugar

Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia.

<span class="mw-page-title-main">Filipino cuisine</span> Culinary tradition

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.

<i>Halo-halo</i> Filipino dessert

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam, sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. The dessert is topped with a scoop of ube ice cream. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of the Philippines.

<i>Bibingka</i> Filipino baked rice cake

Bibingka commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.

<span class="mw-page-title-main">Rice cake</span> Food item made from rice

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.

<span class="mw-page-title-main">Puto (food)</span> Type of steamed rice cake

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.

<span class="mw-page-title-main">Latik</span> Filipino dessert garnishing and condiment

Latík refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production, used as garnishing for a variety of desserts.

<span class="mw-page-title-main">Pichi-pichi</span> Filipino cassava dessert

Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is also commonly flavored with pandan leaves. It is served rolled in freshly grated coconut, cheese, or latik before serving.

<span class="mw-page-title-main">Ube halaya</span> Philippine dessert made from purple yam

Ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam. Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.

<span class="mw-page-title-main">Bua loi</span> Thai dessert

Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi is also traditionally eaten during the Dongzhi Festival in Thailand, which is a festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as ones that use food coloring instead of natural color, use soy milk instead of Coconut cream, add sliced pumpkin inside the rice balls, et cetera. There are other types of Bua loi from other countries such as China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.

<span class="mw-page-title-main">Puto bumbong</span> Filipino rice cake

Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.

References

  1. Alejandro, Reynaldo (1985). The Filippino cookbook. New York, New York: Penguin. pp. 12–14. ISBN   978-0-399-51144-8 . Retrieved June 30, 2011.
    Civitello, Linda (2011). Cuisine and Culture: A History of Food and People. John Wiley and Sons. p. 263. ISBN   978-1-118-09875-2 . Retrieved June 30, 2011. Just as Filipino people are part Malay, Chinese and Spanish, so is the cuisine of their seven-thousand-island nation
    Philippines Country Study Guide. Int'l Business Publications. 2007. p. 111. ISBN   978-1-4330-3970-6 . Retrieved June 30, 2011. Throughout the centuries, the islands have incorporated the cuisine of the early Malay settlers, Arab and Chinese traders, and Spanish and American colonizers along with other Oriental and Occidental accent and flavors.
    "Philippine Cuisine." Archived June 16, 2011, at the Wayback Machine Balitapinoy.net Archived July 23, 2011, at the Wayback Machine . Accessed July 2011.
    Morgolis, Jason (February 6, 2014). "Why is it so hard to find a good Filipino restaurant?". Public Radio International. Retrieved December 17, 2014. Philippine food has Chinese, Malaysian, Spanish and American influences — all cultures that have shaped the Philippines.