Dessert

Foods

The Sweet Stuff

Adobong Mani

Making this reminds me so much of the street vendors back home. These raw shelled peanuts are fried with oil and garlic and then sprinkled with salt. On a side note, I like it with a lot of garlic.

Bibingka

Shaped like a pancake and baked on a banana leaf, this tasty treat is made with butter, coconut milk, eggs, and ground rice. Sliced portions of salted egg is usually added before the baking process begins but not necessary. Once cooked though, it can be eaten plain, with shredded coconut, or grated cheese. It is traditionally made during the winter holidays but can be enjoyed any time of the year.

Bibingkinita

This can be called a bibingka mini. Made the same way but in very small proportions using a special baking pan. Very popular with a slice of melted cheese on top.

Biko

This dessert is made with sticky (glutinous) sweet rice, brown sugar, and coconut milk. Once cooked it is garnished with "latik" (which is made from coconut milk that is simmered until the left behind solid curds turn to golden brown finish). Another garnish is a syrup topping made from brown sugar and coconut milk. This is a definite party favorite treat.

Cassava Cake

Made with grated cassava, coconut milk, eggs, butter, and a creamy flan-like topping, this dessert is a definite staple in any special occasion. It can also be enjoyed without the topping to reduce the sweetness.

Hopia- Red Mungo

Hopia is a thin flaky pastry with a sweet center filling. There are actually three sweet filling versions I like to make, and they are Red Mungo Bean (adzuki), Ube (purple yam), and Yellow Mungo Bean.

Ice Buko

Ice buko or commonly known as "ice candy" growing up in the Philippines, this frozen popsicle treat is made with young coconut juice, condensed milk, and sugar. shredded coconut and or red mongo beans can be added to give it added yummy texture. I like to make it traditionally frozen in individual long plastic tube-like bags.

Kalamay

Sticky sweet rice, coconut milk, sugar, and annatto or achuete makes this tasty rice cake treat. It’s usually a treat brought over to an occasion as a simple gift for family and friends. Sometimes I'll place it on banana leaves to add a nice aroma to the dessert.

Kutsinta

This is a steamed cake made with tapioca flour, dark brown sugar, all-purpose flour, lye water, and water. Fresh grated coconut is the garnish topping and best placed before consumption.

Leche Flan

Leche flan is a smooth and creamy steamed custard made from egg yolks, condensed milk, evaporated milk, lemon zest, and vanilla extract. A favorite of one of my kumares, I will always have one on hand for her. I have yet to try and make the oven- "water bath" cooking version but hope to try it soon.

Maha Blanca

A favorite dessert with my Guamanian family members, this dessert is made with cornstarch, coconut milk, evaporated milk, condensed milk, sugar, and lemon zest. This dish will also have a "latik" topping.

Polvoron

This is made with powdered milk, toasted flour, butter, and sugar all condensed to look like candy. There are many different flavored variations of this dessert, but I like it with crumpled bits of ube.

Puto Flan

A favorite of many, this steamed dessert is a combination of puto (which makes the base) and leche flan (creamy top). This dessert is made with all-purpose flour, sugar, condensed milk, eggs, and water. Goes great with a nice hot drink like coffee or tea but is also enjoyed with milk which my kids do.

Puto Pao

Puto pao is like a mini siopao but with the dough made with the puto batter. It tastes just as good and you don't feel guilty of finishing one cup afterwards.

Suman sa Latik

Made with glutinous rice, coconut milk, latik, and brown sugar and then wrapped in a banana leaf. It is then steamed. A topping is not necessary with it already being sweet by itself, but it all comes down to your tastes.

Suman sa Lihiya

Suman sa lihiya is made with glutinous rice and lye water, wrapped in a banana leaf, and then boiled in water. Once done, it is typically served with a topping of latik other options are a syrup made from condensed milk and sugar or just plain old dash of sugar. My husband likes his fried to get a nice crunch and then rolled in sugar.

Ube Halaya

This served cold dessert is made with Ube or purple yam, vanilla extract, sugar, butter, and three types of milk (condensed, coconut, and evaporated). It can be topped with latik. Some have even used this dessert as a topping for their halo-halo.