Ten Pinoy Desserts To Perfect

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August 26, 2010

Ten desserts that are Pinoy at heart.

By: Minnette Gamez-Aquino

For most of us Filipinos, a meal is not complete without panghimagas (dessert). Traditionally, it's a piece of fruit, fresh or sweetened, cooked in syrup. But the repertoire has expanded to include many foreign influences, principally Spanish, that have become indigenized in look and formulation through generations.

These desserts are part of our culture and should be served with pride. Next time you have some guests from overseas dropping by, skip the store-bought sweets and make these instead. Perfect them by practicing the recipes now.

Traditional merienda fare steeped in Hispanic influences. Try the Fried Suman with Butter, Panucha and Queso de Bola.

Bananas, sweet potato, jackfruit, sago and bilu-bilo (glutinous rice balls) cooked in coconut milk make for a real treat. Make some Guinataang Halo-halo.

This Pinoy nougat can be so addicting. You can't have just one. Make a big batch of Yema.

This rich milk pudding has Kapampangan roots. It has similarities to maja blanca but uses carabao's milk instead of coconut milk. Try the Tibok-tibok.

An icy concoction similar to Halo-halo but uses coconut milk instead of cow's milk. It's a perfect refreshment for warm days. Make some Guinomis.

Quick and easy snack made of glutinous rice flour dredged in grated coconut, sugar and sesame seeds. Teach your kids to make it as well. Try Palitaw.

An American dessert given a Filipino twist. You won't need an ice cream machine to make Homemade Avocado-Langka Ice Cream.

A local brioche with roots from Majorca, Spain. Goes really well with a cup of hot chocolate. Make some Cheesy Ensaymada.

A local version of a shortbread. It is simple enough to make with your kids. This recipe has an extra step that makes it special. Try the Chocolate-covered Polvoron.

The local Creme Caramel goes overboard on the egg yolks and sugar. Good on its own or as topping for Halo-halo. Make some creamy and delicious Leche Flan.

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