Minatamis na Saging is cooked by sweetening the banana in a mixture of brown sugar, salt, vanilla extract and water. This recipe is relatively short and simple, and anybody can make this. This basic recipe is also the one you will need in making Saging con Yelo, a popular summer treat. Just add evaporated milk and crushed ice.
Biko is a Filipino rice cake made from sticky rice (locally known as malagkit), coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin (derived from the word “kanin” which means rice) and is often eaten as dessert or meryenda (mid-afternoon snack). Traditionally, this delicious rice cake is placed over banana leaves in a bilao (round weaven bamboo tray) and garnished with latik (cooked coconut milk residue) on top. In addition, Biko is served during special occasions such as birthday parties, family reunions, and town fiestas.
Coconut Macaroons Recipe A popular Filipino sweet and chewy coconut dessert. Coconut Macaroons is an easy recipe to make. A combination of sweet shredded coconut, condensed milk, vanilla, egg whites and salt.
Binagol refers to a popular sweet from the province of Tacloban which is a sweet kakanin cooked in coconut shells or bagol, hence the name. The root crop talyan is the main star, which is mixed with coconut milk, sugar and peanuts. Banana leaves and strings wrap it up. It’s sweet and with its size, it’s meant to be shared. So far, binagol is only available in Tacloban
Chocolate suman moron is one of the best snack ever its delicious and good taste to eat. This Suman Moron (Chocolate Moron) is a smoother variety of suman that is made of ground glutinous rice cooked in coconut milk. Moron is either plain or mixed with chocolate or cocoa.
Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk. In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until ll the juices are released. After removing the leaves, the liquid is then used to make the jelly. Buko Pandan can be made low-fat by using light table cream and fat-free condensed milk. And instead of powdered gelatin, you can use agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat-free, low in calories and high in calcium.
Mango Float Recipe is easy to make and very delicious Filipino dessert, a big hit during Christmas and New Year celebration. Mango float are my family’s favorite dessert and the ingredients are not expensive. Mango Float dessert can be made with two layers of filling or three depending on the size of your baking pan. In this preparation we used a smaller glass baking dish so we can make 3 layers, and with the glass you can see the pretty layers.
Made from fresh carabao milk and sugar, this sweet confection is stirred until thick and melts in the mouth. Each piece is double wrapped in paper. Traditionally, in the province of Bulacan, they hand cut ornate designs for the wrapper. A consistent source of all things pastillas is Bulacan Sweets with more than 40 years experience in making these sweets
Egg Pie is actually a sweet Filipino dessert which can resemble an egg custard. Bakeries in the Philippines love to feature egg pies. These are delicious pies that taste divine. There were two bakeries near where we lived and we loved to pass by them just to take a peek and see whether they has egg pies for sale.
Buko salad is a variation which is closely related to fruit salad. It is the most famous fruit salad in the Philippines. Buko means coconut which is common in tropical countries.This recipe is extremely popular among Filipinos on Christmas and New Year’s Eve.
Pinoy / Filipino Food Recipes 