The Philippines is known for its delicious food. Lumpia, Sinigang, Sisig, and a myriad of other classic dishes immediately come to mind when thinking of Filipino cuisine. 

But that’s not all. You’ll miss out if you don’t try the country’s delectable desserts. After all, who doesn’t love a sweet treat after a filling meal?

If you have a sweet tooth, here are 17 of the best Filipino desserts that you absolutely must try. 

Taho

Mostly eaten for breakfast, taho is a popular Filipino dessert made from soft tofu, sago pearls, and brown sugar syrup called arnibal. The smooth texture of the tofu combined with the chewy sago pearls and sweet caramel syrup makes for a delicious meal. 

Taho is usually sold by street vendors who carry the ingredients in large metal containers balanced on a bamboo pole across their shoulders. 

The sound of their voice calling out “Taho!” can be heard throughout the neighborhood, and this is usually followed by people of all ages rushing out of their houses to purchase a cup or two of this sweet goodness. 

Halo Halo

The name “halo-halo” literally means “mix mix,” and as its name suggests, this Filipino dessert is a delightful mix of various ingredients. 

It typically consists of shaved ice, evaporated milk, sweet beans, fruits (such as jackfruit and banana), and a variety of other toppings like ube ice cream (purple yam) and leche flan. 

The result is a colorful and refreshing dessert that is perfectly enjoyed on a hot afternoon. 

Palitaw

Palitaw is a yummy Filipino dessert made with boiled and flattened rice cake covered in grated coconut and sesame seeds. 

It is a simple yet filling sweet treat that can be eaten any time of the day. 

Palitaw is often served with a sprinkle of sugar, desiccated coconut, and sesame seeds which adds an extra layer of sweetness and texture to the dessert. 

Pichi Pichi

This Filipino dessert is made from grated cassava which is steamed until it develops a chewy and jelly-like texture. 

After it is steamed, the bite-sized pieces are then rolled in grated coconut. It’s soft and slightly sticky with a mild sweetness that is complemented by the subtle crunch of coconut. 

Bibingka

There’s nothing quite like the aroma of bibingka baking in a traditional clay oven. This Filipino dessert is a type of rice cake made with glutinous rice flour, coconut milk, and sugar. 

It’s usually served during the Christmas season but can be enjoyed all year round. Bibingka is topped with slices of salted egg and cheese, giving it a unique salty-sweet flavor that is truly addictive.

Puto Bumbong

Another Christmas favorite, puto bumbong is a purple-colored dessert made from glutinous rice flour that is steamed and then served with butter or margarine, sugar, and grated coconut. 

It is usually eaten during the Simbang Gabi, a nine-day series of masses held on the dates leading up to Christmas eve. 

The distinct purple color of puto bumbong comes from the use of a special type of rice called “pirurutong.” The dish is also traditionally cooked in bamboo tubes, which adds an inimitable flavor to the dish.

Many Filipinos believe that eating puto bumbong after attending the early morning mass during Simbang Gabi brings luck and blessings for the rest of the year. 

Kutsinta

Kutsinta is a well-loved merienda in the Philippines. It’s a type of steamed rice cake that is commonly sold in local markets or street food stalls and is known for its distinct jelly-like texture. 

It’s usually served with grated coconut. Some people also slather it with coconut jam for added sweetness. 

Ube Kalamay

Wherever you go in the Philippines, you’re bound to find ube-flavored desserts, and for good reason. 

Ube, or purple yam is a staple ingredient in many Filipino sweet treats not only because of its bold color, but also because of its nutty and earthy taste that’s hard to replicate with other ingredients. 

Ube kalamay is a sweet and sticky dessert made from grated ube, ube extract, coconut cream, and glutinous rice flour. It is often served in slices and topped with grated coconut or latik (toasted coconut milk curd). 

Turon

Turon is one of the most popular street foods in the Philippines. It is a crispy and sweet dessert made from saba bananas, brown sugar, and jackfruit (optional), all wrapped in a spring roll wrapper and then deep-fried until golden brown. 

The combination of the sweet bananas, caramelized sugar, and the hint of jackfruit creates a delectable flavor that is hard to resist. It’s commonly sold by street vendors along with other Filipino desserts like banana cue and camote cue. 

Turon already tastes amazing when eaten on its own, but you can elevate it by enjoying it with vanilla ice cream.

Banana Cue

Banana cue is made by deep-frying bananas coated in brown sugar until they develop a caramelized coating. This creates a contrast of crunchiness from the sugar on the outside and soft banana on the inside. 

Banana cue is typically served on a skewer and is perfect as a snack or as a dessert after a meal. 

Students particularly love snacking on this dessert during their breaks in between classes. Some banana cue vendors even add a dash of sesame seeds to add a subtle nutty flavor to the dish.

Leche Flan

One of the most indulgent desserts in the Philippines is leche flan or the Filipino version of crème caramel. It is a creamy and decadent custard that is typically made with eggs, condensed milk, sugar, and vanilla extract. 

The mixture is strained a few times before steaming so it will have a smooth and silky texture. 

Leche flan is often served in small ramekins or sliced into wedges, with a gooey caramelized sauce made from burnt sugar. It’s a classic Filipino dessert that is enjoyed by all ages and is mostly served during special occasions and holidays. 

Because of how succulent this dessert is, it’s also used as a topping in halo halo and cassava cake. 

Ginataang Bilo Bilo

Perfect for rainy days, ginataang bilo-bilo is a warm and comforting dessert made with glutinous rice balls, sago, coconut milk, and root crops like sweet potatoes and taro. 

The dessert gets its name from the small, round rice balls or bilo-bilo that are cooked in creamy coconut milk. The root crops add a subtle earthy flavor to the dessert, while the coconut milk provides a rich consistency that is hard to resist. 

Central and Southern Philippines have a well-loved counterpart of ginataang bilo bilo called binignit. 

For this treat, ube is typically added to the dessert to give it a bold color. Saba bananas are also added for extra texture and sweetness.   

Ginataang bilo-bilo is often served hot and is perfect for warming up on a chilly day.

Buko Salad

No birthday or fiesta is complete without a refreshing bowl of buko salad. This popular Filipino dessert is made with young coconut meat that is mixed with condensed milk, cream, and various fruits like jackfruit, pineapple, and nata de coco.

Depending on the recipe of your family, you can use fresh fruits or canned fruits for added convenience. 

Some people also add tapioca pearls or kaong and cubed cheese. Buko Salad is incredible for satisfying your sweet tooth without being too heavy on the stomach. 

Mais Con Yelo

Quite possibly one of the simplest but most satisfying Filipino desserts is mais con yelo. 

This dessert is a combination of sweet corn, shaved ice, milk, and sugar. The corn is usually boiled until tender before being mixed with the other ingredients. 

This makes it a refreshingly sweet treat that can be enjoyed on a hot summer day. Mais con yelo is often sold by street vendors, but it can also be easily made at home with just a few simple ingredients. 

Maja Blanca

Maja Blanca gets its name from the Spanish word for “white” because of its pristine color and silky texture. This dessert is made from coconut milk, cornstarch, and sugar, and is often flavored with pandan leaves for a delicious aroma. 

Once the mixture has thickened, it is poured into a pan and left to set in the refrigerator.

Maja Blanca is typically served in squares and topped with corn, grated coconut, or latik. It’s a simple yet indulgent dessert that is perfect for any occasion, whether it’s a family gathering or a potluck with friends. 

Suman

An incredible Filipino dessert that can be enjoyed as a snack or after a meal is suman. This is a type of rice cake that is made from glutinous rice that has been soaked in coconut milk and wrapped in banana leaves. 

Suman is also versatile and can be served in many ways – some people like to add in sugar and margarine, while others prefer to enjoy it with a cup of Tsokolate de batirol (local hot chocolate) or coffee.

Cassava Cake

Known for its unique texture, this cake is made from grated cassava which is a root crop commonly found in the Philippines. 

The grated cassava is mixed with coconut milk, eggs, and sugar to create a batter that is then baked until golden brown. Once cooked, it develops a moist yet chewy texture. 

Cassava cake is often sprinkled with cheese for a contrast of flavor. There are also recipes that call for a layer of caramel or leche flan on top. 

For more Filipino dessert recipes that are both authentic and delicious, you can check out “Recipes by Nora“. Each recipe comes with easy-to-follow instructions and tips on how to get that perfect blend of Filipino flavors.