18 Delicious Filipino Desserts Recipes You Must Try

Craving something sweet with a tropical twist? Filipino desserts are a delightful mix of creamy, fruity, and caramelized flavors that’ll transport your taste buds straight to paradise. From the iconic halo-halo to sticky-sweet biko, these 18 irresistible treats are perfect for satisfying your sugar cravings. Whether you’re a seasoned baker or just starting out, these recipes are sure to impress—let’s dive in!

Ube Halaya – A creamy purple yam dessert.

This vibrant, velvety dessert is like sunshine in a bowl—naturally sweet, gorgeously purple, and irresistibly creamy.

Ingredients

• 1 lb (about 2 cups) grated ube (purple yam), fresh or frozen
• 1 (13.5 oz) can coconut milk
• 1 (12 oz) can evaporated milk
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a large nonstick pot, combine the grated ube, coconut milk, and evaporated milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking, about 10 minutes.
2. Reduce heat to low. Add the sugar, butter, vanilla extract, and salt. Cook for 40–50 minutes, stirring constantly with a wooden spoon, until the mixture thickens into a sticky, jam-like consistency (it should hold its shape when scraped across the pot).
3. Transfer to a greased dish or jar while warm. Let cool completely—it will thicken further as it sets.

The magic of ube halaya? It’s endlessly versatile: swirl it into ice cream, layer it in cakes, or eat it straight with a spoon for a nostalgic Filipino treat.

Tip: For extra richness, substitute 1/2 cup of the evaporated milk with heavy cream.

Leche Flan – A rich caramel custard.

Silky, decadent, and impossibly smooth, this Filipino-inspired leche flan is the ultimate make-ahead dessert for any special occasion.

Ingredients:

• 3/4 cup granulated sugar
• 12 large egg yolks
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 tsp vanilla extract

Instructions:

1. Caramelize the sugar: In a small saucepan over medium heat, melt 3/4 cup granulated sugar, swirling occasionally (don’t stir!) until deep amber, about 8 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
2. Make the custard: Whisk 12 egg yolks in a large bowl until smooth. Gently stir in sweetened condensed milk, evaporated milk, and 1 tsp vanilla extract until fully combined (avoid creating bubbles). Strain through a fine-mesh sieve into the caramel-coated dish.
3. Steam-bake: Cover dish tightly with foil. Place in a roasting pan and fill with 1 inch of hot water. Bake at 350°F for 50–55 minutes until set but slightly jiggly in the center.
4. Chill & serve: Cool completely, then refrigerate overnight. To unmold, run a knife around the edges and invert onto a plate—the caramel will cascade over the custard like glossy syrup.

The magic of this flan? That crackly caramel layer contrasts perfectly with the velvety custard, making every bite a textural dream.

Tip: For extra richness, swap evaporated milk with heavy cream—just note the custard will bake faster!

Bibingka – A traditional rice cake.

This fluffy, slightly sweet Bibingka is a beloved Filipino treat—think coconut-infused rice cake with a golden crust, perfect for breakfast or dessert.

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 extra for brushing
• 2 large eggs
• 1/4 cup grated coconut (fresh or unsweetened)
• Banana leaves (for lining, optional)

Instructions

1. Prep: Preheat oven to 375°F. Line a 9-inch round pan with banana leaves (if using) or parchment paper, then lightly brush with melted butter.
2. Mix dry ingredients: In a bowl, whisk together 1 cup rice flour, 1/4 cup all-purpose flour, 1/2 cup sugar, 1 tbsp baking powder, and 1/4 tsp salt.
3. Combine wet ingredients: In another bowl, beat 2 eggs, then mix in 1 cup coconut milk and 1/4 cup melted butter. Pour into dry ingredients and stir until smooth.
4. Bake: Pour batter into the prepared pan. Sprinkle 1/4 cup grated coconut on top. Bake for 25–30 minutes until edges are golden and a toothpick comes out clean.
5. Finish: Brush hot Bibingka with extra melted butter. Let cool slightly before slicing.

The magic? That crispy-edged, custardy center and the aromatic coconut—banana leaves add an earthy fragrance if you can find them!

Tip: For extra richness, swap half the coconut milk with evaporated milk.

Halo-Halo – A colorful shaved ice dessert.

This eye-catching treat is like a party in a bowl—layers of sweet beans, jellies, and creamy goodness topped with shaved ice and a scoop of ube ice cream. Perfect for beating the summer heat!

Ingredients:

• 1 cup shaved ice
• 1/4 cup sweetened red beans
• 1/4 cup sweetened white beans (munggo)
• 1/4 cup sliced ripe banana
• 1/4 cup diced sweetened jackfruit (langka)
• 2 tbsp coconut strips (macapuno)
• 2 tbsp gelatin cubes (nata de coco or kaong)
• 1/4 cup evaporated milk
• 1 scoop ube (purple yam) ice cream
• 1 tbsp toasted rice crispies (pinipig)
• 1 tsp sugar (optional, to taste)

Instructions:

1. In a tall glass or bowl, layer the sweetened red beans, white beans, banana slices, jackfruit, coconut strips, and gelatin cubes.
2. Top with 1 cup shaved ice, packing it gently.
3. Drizzle with evaporated milk and sprinkle with sugar (if using).
4. Add a scoop of ube ice cream and finish with a sprinkle of toasted rice crispies.
5. Serve immediately with a long spoon to mix all the layers as you eat!

The magic of halo-halo is in the mix—every spoonful is a surprise of textures, from creamy ice cream to chewy jellies and crunchy pinipig.

Tip: For extra richness, swap evaporated milk with leche flan (caramel custard) or a drizzle of condensed milk.

Sans Rival – A layered meringue cake.

This dreamy Filipino dessert combines crisp meringue layers with rich buttercream and toasted cashews—a showstopper that’s easier to make than it looks!

Ingredients

• For the meringue layers: 6 large egg whites (room temperature), 1/2 tsp cream of tartar, 3/4 cup granulated sugar, 1 cup finely ground cashews
• For the buttercream: 1 cup unsalted butter (softened), 1/2 cup granulated sugar, 5 large egg yolks, 1 tsp vanilla extract
• For assembly: 1/2 cup chopped toasted cashews

Instructions

1. Make the meringue: Preheat oven to 250°F. Line two 9-inch round pans with parchment. Beat egg whites and 1/2 tsp cream of tartar until foamy. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold in 1 cup ground cashews. Divide batter between pans, spreading evenly. Bake for 1.5 hours until dry and crisp. Cool completely.
2. Make the buttercream: Cream 1 cup butter and 1/2 cup sugar until fluffy. Beat in egg yolks one at a time, then mix in 1 tsp vanilla until smooth.
3. Assemble: Place one meringue layer on a plate. Spread half the buttercream, sprinkle with 1/4 cup chopped cashews. Repeat with remaining layers. Chill 2 hours before slicing.

The magic? That contrast of airy meringue and velvety buttercream—plus the nutty crunch in every bite. Tip: For clean slices, dip your knife in hot water between cuts!

Buko Pandan – A refreshing coconut and pandan jelly.

This Filipino-inspired dessert is a tropical dream—creamy, fragrant, and loaded with chewy jelly cubes that melt in your mouth.

Ingredients:

• 1 (13.5 oz) can coconut milk
• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy cream
• 1 tsp pandan extract (or 4 fresh pandan leaves, tied in a knot)
• 1 (1.4 oz) package agar-agar powder (unflavored)
• 4 cups water, divided
• 1/2 cup granulated sugar
• 2 cups young coconut strips (buko), fresh or canned

Instructions:

1. Make the jelly: In a saucepan, combine the agar-agar powder, 3 cups water, and 1/2 cup sugar. Bring to a boil over medium heat, stirring until fully dissolved. Reduce heat and simmer for 2 minutes. Remove from heat, stir in 1 tsp pandan extract (or add pandan leaves and steep for 5 minutes before discarding). Pour into a square dish and let cool at room temperature until set (about 1 hour). Cut into 1/2-inch cubes.
2. Mix the cream: In a large bowl, whisk together the coconut milk, sweetened condensed milk, and heavy cream until smooth. Fold in the pandan jelly cubes and young coconut strips.
3. Chill: Refrigerate for at least 2 hours before serving to let the flavors meld.

The magic here? The jelly’s bouncy texture against the silky coconut cream—it’s like summer in a bowl. Tip: For extra flair, toast shredded coconut and sprinkle on top for crunch!

Mango Float – A no-bake mango and cream dessert.

This dreamy Filipino-inspired dessert layers ripe mangoes with fluffy whipped cream and graham crackers—no oven required, just pure tropical bliss in every bite.

Ingredients

• 2 cups heavy cream, chilled
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 3 large ripe mangoes, sliced into thin strips (about 2 cups)
• 14 oz graham crackers (about 2 sleeves)
• 1/2 cup sweetened condensed milk

Instructions

1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Spread a thin layer of the whipped cream (about 1/2 cup) in the bottom of an 8×8-inch baking dish. Top with a single layer of graham crackers, breaking them as needed to fit.
3. Drizzle 2 tablespoons of sweetened condensed milk over the crackers, then arrange half the mango slices in an even layer. Spread another 1 cup of whipped cream over the mangoes.
4. Repeat the layers: graham crackers, remaining condensed milk, remaining mangoes, and finally the rest of the whipped cream. Gently press the top layer to even it out.
5. Cover and refrigerate for at least 4 hours (or overnight) to let the crackers soften slightly and flavors meld.

The magic? The graham crackers transform into a cake-like texture while the mangoes stay juicy—like a tropical tiramisu!

Tip: For extra flair, sprinkle crushed graham crackers or toasted coconut on top before serving.

Turon – A crispy banana spring roll.

These golden, caramelized banana rolls are the perfect handheld treat—crispy on the outside, gooey-sweet inside, and ready in under 30 minutes!

Ingredients

• 4 medium ripe saba or plantain bananas, sliced lengthwise into quarters
• 8 spring roll wrappers (6-inch squares)
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup jackfruit strips (optional, for tangy contrast)
• 1/4 cup water (for sealing wrappers)
• 1 cup neutral oil (like vegetable or canola)

Instructions

1. Prep filling: Toss banana slices and jackfruit (if using) with 1/4 cup brown sugar and 1 tsp vanilla extract.
2. Wrap: Place 2 banana slices and a few jackfruit strips near the edge of a wrapper. Fold sides inward, roll tightly, and seal the edge with water. Repeat.
3. Fry: Heat oil in a skillet over medium until shimmering (350°F). Fry rolls in batches for 3–4 minutes per side until deep golden. Drain on paper towels.
4. Caramelize: Sprinkle remaining 1/4 cup brown sugar over hot rolls—it’ll melt into a glossy, crackly shell.

The magic? That sugar crust shatters with every bite, revealing molten banana beneath. Tip: Serve with vanilla ice cream to balance the warmth—the contrast is heavenly!

Puto – Steamed rice cakes.

These fluffy Puto (Filipino steamed rice cakes) are a subtly sweet, cloud-like treat—perfect with coffee or as a light dessert.

• 2 cups rice flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1 tsp vanilla extract
• Butter or oil (for greasing molds)

1. Prep the steamer: Fill a large pot with 2 inches of water and bring to a boil over medium-high heat. Lightly grease small ramekins or puto molds with butter or oil.
2. Mix dry ingredients: In a bowl, whisk together 2 cups rice flour, 1 cup sugar, 1 tbsp baking powder, and 1/4 tsp salt until no lumps remain.
3. Add wet ingredients: Pour in 1 1/2 cups coconut milk, 1/2 cup water, and 1 tsp vanilla extract. Stir gently until just combined (don’t overmix—a few small lumps are okay).
4. Steam: Divide batter into molds, filling each 3/4 full. Arrange in a steamer basket, cover, and steam over boiling water for 15–18 minutes until tops spring back when touched.
5. Cool & serve: Let cool 5 minutes before unmolding. Enjoy warm or at room temperature.

The magic of puto? Its delicate, slightly chewy texture—like a cross between a muffin and mochi—thanks to the rice flour and gentle steaming.

Tip: For a festive twist, top each cake with a slice of salted egg or grated cheese before steaming.

Kutsinta – A chewy brown rice cake.

If you love chewy, slightly sweet treats, this Filipino kutsinta is a must-try—it’s sticky, fragrant, and perfect with a cup of coffee.

Ingredients:

• 1 cup rice flour
• ½ cup all-purpose flour
• 1 cup brown sugar
• 2 cups water
• 1 tsp lye water (or ½ tsp baking soda dissolved in 1 tbsp water)
• 1 tsp vanilla extract
• ½ cup grated coconut (for topping)

Instructions:

1. In a bowl, whisk together 1 cup rice flour, ½ cup all-purpose flour, and 1 cup brown sugar until no lumps remain.
2. Gradually pour in 2 cups water while stirring to form a smooth batter. Add 1 tsp lye water (or baking soda mixture) and 1 tsp vanilla extract, then mix well.
3. Strain the batter into a clean bowl to ensure it’s silky smooth.
4. Pour the batter into greased muffin molds or small ramekins, filling each about ¾ full.
5. Steam over medium-high heat for 25 minutes until the cakes are firm and slightly translucent.
6. Let cool for 5 minutes, then top with ½ cup grated coconut before serving.

The magic of kutsinta lies in its unique texture—springy yet melt-in-your-mouth, with a caramel-like depth from the brown sugar.

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

Sapin-Sapin – A multi-layered sticky rice cake.

This vibrant, chewy dessert is a feast for the eyes and palate—each colorful layer packs coconutty sweetness with a satisfyingly sticky bite.

Ingredients:

• 2 cups glutinous rice flour
• 1 cup rice flour
• 1 ½ cups granulated sugar
• 2 cups coconut milk
• 1 cup ube halaya (purple yam jam) or 1 tsp ube extract
• 1 tsp pandan extract (or 3 drops green food coloring)
• ½ tsp vanilla extract
• ¼ cup latik (toasted coconut curds) or toasted shredded coconut

Instructions:

1. Mix the batter: In a bowl, whisk together glutinous rice flour, rice flour, 1 cup sugar, and coconut milk until smooth. Divide evenly into 3 portions.
2. Flavor the layers: Stir ube halaya (or extract) into one portion, pandan extract (or food coloring) into another, and vanilla into the last. Leave the vanilla layer white.
3. Steam the layers: Grease a 9″ round pan. Pour the ube batter in first, steam covered over boiling water for 15 minutes until set. Repeat with pandan, then vanilla layers, steaming each for 15 minutes.
4. Sweeten & serve: Sprinkle remaining ½ cup sugar over the top while warm. Cool completely, then slice and garnish with latik.

The magic? Cutting into those jewel-toned layers reveals a playful, slightly stretchy texture that’s irresistibly fun to eat.

Tip: For cleaner slices, chill the cake for 1 hour before cutting—it firms up beautifully!

Bibingkang Malagkit – A sticky rice cake with coconut.

This chewy, coconut-layered dessert is a crowd-pleaser—sweet, fragrant, and irresistibly sticky with every bite.

Ingredients

• 2 cups glutinous rice (sticky rice)
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup coconut cream (or thick coconut milk)
• 1 tbsp butter, melted
• Banana leaves (for lining, optional)

Instructions

1. Soak the rice: Rinse glutinous rice until water runs clear. Soak in 1 cup water for 30 minutes (don’t drain).
2. Cook the rice: In a pot, combine soaked rice (with soaking water), coconut milk, 1/2 cup sugar, and 1/2 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally, until liquid is absorbed and rice is tender.
3. Layer & steam: Line a 9″ round pan with banana leaves (if using). Press cooked rice evenly into the pan. Drizzle with coconut cream and sprinkle remaining 1/2 cup sugar on top. Cover with foil.
4. Steam: Place pan in a steamer or large pot with 1″ boiling water. Steam over medium heat for 20 minutes until topping is set.
5. Finish: Brush with melted butter and broil for 2–3 minutes until golden (optional). Cool slightly before slicing.

The magic? The contrast between the pillowy rice and caramelized coconut topping—best served warm for that gooey pull. Tip: For extra richness, toast shredded coconut with a pinch of sugar and sprinkle on top!

Espasol – A chewy rice flour roll.

These soft, coconut-coated rice flour rolls are a Filipino treat with a delightfully chewy texture—perfect for satisfying your sweet tooth without too much fuss.

Ingredients:

• 2 cups glutinous rice flour
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 1/2 cup toasted rice flour (for coating)
• 1/4 tsp salt

Instructions:

1. In a nonstick pan over medium heat, toast 2 cups glutinous rice flour, stirring constantly, until lightly golden (about 5 minutes). Transfer to a bowl and set aside.
2. In the same pan, combine coconut milk, sugar, and salt. Cook over medium-low heat, stirring until the sugar dissolves (about 2 minutes).
3. Gradually add the toasted rice flour, stirring continuously to form a thick, sticky dough (about 8–10 minutes). It should pull away from the pan when ready.
4. Turn off the heat and let the dough cool slightly. Divide into 8 pieces, then roll each into a log about 4 inches long.
5. Coat each roll generously in the remaining 1/2 cup toasted rice flour, shaking off excess.

The magic of espasol is in its melt-in-your-mouth chewiness, balanced by the nutty toasted flour coating—no fancy tools required!

Tip: For extra flavor, toast the coating rice flour with a pandan leaf (if available) until fragrant before using.

Pichi-Pichi – A soft and chewy cassava dessert.

This Filipino favorite is a delightful mix of soft, jelly-like texture and sweet coconut flavor—perfect for satisfying your tropical dessert cravings!

Ingredients:

• 2 cups grated cassava (thawed if frozen)
• 1 cup granulated sugar
• 1 cup water
• 1/2 tsp pandan extract (or vanilla extract as a substitute)
• 1/4 cup grated mature coconut (for coating)

Instructions:

1. In a saucepan, combine the grated cassava, 1 cup granulated sugar, 1 cup water, and 1/2 tsp pandan extract. Stir well over medium heat until the sugar dissolves.
2. Reduce heat to low and cook for 15–20 minutes, stirring constantly, until the mixture thickens into a sticky, translucent batter.
3. Lightly grease a shallow dish (8×8-inch works well) and pour the mixture in, smoothing the top. Let it cool completely (about 1 hour) to set.
4. Once firm, slice into small squares or diamonds and roll each piece in the grated coconut until fully coated.

The magic of pichi-pichi lies in its playful chewiness—like a cross between mochi and coconut jelly—making it irresistible at room temperature or chilled.

Tip: For extra flavor, toast the grated coconut lightly in a dry pan before coating!

Ginataang Bilo-Bilo – Sweet coconut milk with glutinous rice balls.

This Filipino dessert is pure comfort in a bowl—chewy rice balls swimming in creamy coconut milk, with just the right touch of sweetness. It’s like a warm hug on a chilly day!

Ingredients:

• 1 cup glutinous rice flour
• 1/3 cup water (plus extra as needed)
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 cup diced ripe plantain or sweet potato (optional)
• 1/2 cup jackfruit strips (optional)

Instructions:

1. Make the rice balls: In a bowl, mix 1 cup glutinous rice flour and 1/3 cup water until a dough forms (add more water 1 tbsp at a time if too dry). Roll into 1/2-inch balls.
2. Simmer the coconut broth: In a pot, combine 1 can coconut milk, 1 cup water, 1/2 cup sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring until sugar dissolves.
3. Add extras (if using): Stir in plantain or sweet potato and simmer for 5 minutes until slightly tender.
4. Cook the rice balls: Drop rice balls into the simmering broth. They’re done when they float (about 5 minutes). Add jackfruit and cook 1 more minute.

The magic here? The rice balls stay delightfully chewy even in the rich coconut broth—no mushy textures allowed! Serve warm for the best experience.

Tip: For extra depth, toast a pandan leaf in the broth (remove before serving) or drizzle with coconut cream.

Maja Blanca – A creamy coconut pudding.

This Filipino-inspired dessert is like a tropical hug in a bowl—silky, subtly sweet, and infused with coconut goodness. Perfect for potlucks or a cozy night in!

Ingredients

• 1 (13.5 oz) can coconut milk
• 1 (12 oz) can evaporated milk
• 1 cup granulated sugar
• ¾ cup cornstarch
• ½ cup sweetened shredded coconut (toasted, for topping)
• ¼ tsp salt

Instructions

1. In a saucepan, whisk together the coconut milk, evaporated milk, 1 cup sugar, and ¼ tsp salt over medium heat until steaming (about 3 minutes).
2. In a bowl, mix the cornstarch with ½ cup water until smooth. Slowly pour into the saucepan while whisking constantly.
3. Cook, stirring continuously, for 5–7 minutes until the mixture thickens to a pudding-like consistency (it should coat the back of a spoon).
4. Immediately pour into a greased 8×8-inch dish and smooth the top. Let cool at room temperature for 30 minutes, then refrigerate for 2 hours until set.
5. Before serving, sprinkle with toasted shredded coconut and slice into squares.

The magic here? That toasted coconut topping adds a nutty crunch against the pudding’s velvety texture—a contrast you’ll love!

Tip: For extra flair, drizzle with condensed milk or top with fresh mango slices.

Buko Salad – A sweet coconut fruit salad.

This creamy, tropical dessert salad is like sunshine in a bowl—packed with young coconut, juicy fruits, and a luscious custard-like dressing that’s impossible to resist.

Ingredients:

• 2 cups young coconut (buko), shredded or thinly sliced into strips
• 1 (15 oz) can fruit cocktail, drained
• 1 cup canned pineapple chunks, drained
• 1 cup heavy cream or all-purpose cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup mini marshmallows (optional)
• 1/4 cup shredded cheddar cheese (optional, for a sweet-salty twist)

Instructions:

1. In a large bowl, combine the young coconut, fruit cocktail, and pineapple chunks.
2. In a separate bowl, whisk together the heavy cream and sweetened condensed milk until smooth and slightly thickened (about 1 minute).
3. Pour the cream mixture over the fruits and gently fold until evenly coated. Add the mini marshmallows and shredded cheese if using.
4. Cover and refrigerate for at least 2 hours (or overnight) to let the flavors meld and the dressing thicken.

The magic of this salad? The coconut stays delightfully crisp against the creamy dressing, while the cheese adds a playful savory note—trust us, it works!

Tip: For extra texture, sprinkle toasted coconut flakes on top just before serving.

Polvoron – A crumbly milk candy.

These melt-in-your-mouth Filipino treats are like shortbread’s delicate cousin—sweet, buttery, and irresistibly crumbly.

Ingredients

• 2 cups all-purpose flour
• 1 cup powdered milk
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 tsp salt

Instructions

1. Toast the flour: In a dry skillet over medium-low heat, cook the all-purpose flour, stirring constantly, for 10–12 minutes until lightly golden and nutty-smelling. Transfer to a bowl and let cool completely.
2. Mix dry ingredients: Whisk together the toasted flour, powdered milk, granulated sugar, and salt in a large bowl until no lumps remain.
3. Add butter: Pour the melted unsalted butter over the dry mixture and stir with a spatula until clumps form and the texture resembles damp sand.
4. Shape: Press tablespoons of the mixture firmly into a polvoron mold (or mini muffin tins) to compact. Unmold immediately onto parchment paper. Repeat with remaining mixture.
5. Chill: Refrigerate polvoron for 1 hour to firm up before serving.

The magic here? Toasting the flour adds a toasty depth that balances the candy’s sweetness. Wrap these in colorful cellophane for a charming homemade gift!

Tip: If the mixture feels too dry, add 1–2 tsp more melted butter. Too crumbly? Chill it for 15 minutes before reshaping.

Conclusion

From creamy leche flan to chewy ube halaya, these 18 Filipino desserts are a sweet adventure for your taste buds! Whether you’re craving something fruity, sticky, or decadent, there’s a treat here for everyone. We’d love to hear which recipe you try first—drop a comment below and share your favorites on Pinterest. Happy baking (and indulging)!