Easy Filipino desserts recipe for sweet treats
Easy Filipino Desserts Recipe for Sweet Treats Okay, so here’s the thing—I have a major sweet tooth. Like, if there’s dessert around, I will find it. And Filipino desserts? Oh man, they’re next-level good. Sweet, sticky, sometimes a little weird (in the best way), and always satisfying. The best part? A lot of them are…
Easy Filipino Desserts Recipe for Sweet Treats
Okay, so here’s the thing—I have a major sweet tooth. Like, if there’s dessert around, I will find it. And Filipino desserts? Oh man, they’re next-level good. Sweet, sticky, sometimes a little weird (in the best way), and always satisfying. The best part? A lot of them are super easy to make at home, even if you’re not a pro baker. So today, I’m sharing a few of my favorite easy Filipino desserts that you can whip up without stressing. No fancy equipment, no weird ingredients—just good, simple treats.
I first fell in love with Filipino desserts when my friend’s lola (that’s grandma, by the way) made me this amazing sticky rice cake called biko. I swear, one bite and I was hooked. Since then, I’ve been trying to recreate those flavors at home, sometimes with messy but delicious results. So here we go—let’s make some sweet magic happen.
Recipe Card
Recipe Title: Easy Filipino Desserts for Sweet Treats
Servings: Varies by recipe (but all serve 4-6)
Prep Time: 10-20 minutes (depending on the dessert)
Cooking Time: 15-30 minutes
Calories: Varies (but let’s be real, dessert calories don’t count)
Ingredients:
- Biko (Sticky Rice Cake): 2 cups glutinous rice, 1 can coconut milk, 1 cup brown sugar, 1/2 tsp salt
- Leche Flan (Filipino Custard): 6 egg yolks, 1 can condensed milk, 1 can evaporated milk, 1/2 cup sugar (for caramel)
- Turón (Banana Lumpia): 4 ripe saba bananas, 1/2 cup brown sugar, 8 lumpia wrappers, oil for frying
Directions:
- Biko: Cook the rice in a rice cooker with water (like normal rice). In a pan, mix coconut milk, sugar, and salt. Simmer until thick. Add cooked rice, stir, and cook until sticky. Done!
- Leche Flan: Melt sugar in a mold to make caramel. Whisk egg yolks and milks, pour over caramel. Steam for 30 mins. Chill before flipping.
- Turón: Roll bananas in sugar, wrap in lumpia wrappers. Fry until golden. Dip in more sugar if you’re extra (I always am).
See? Not scary at all. And trust me, these are worth every second.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| Biko: 250 | 45g | 8g | 3g |
| Leche Flan: 320 | 40g | 15g | 8g |
| Turón: 180 | 30g | 5g | 2g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Glutinous rice | Regular rice (but texture will change) |
| Saba bananas | Regular bananas (less sweet, but still good) |
| Condensed milk | Coconut cream (for a dairy-free flan) |
Tips
- For biko, stir constantly when mixing the rice and syrup—it sticks fast!
- Leche flan is done when a knife comes out clean. Don’t over-steam or it gets rubbery.
- Turón is best eaten fresh. If you must store it, reheat in the oven, not the microwave (soggy lumpia = sad life).
FAQ
Q: Can I make biko without a rice cooker?
A: Yep! Just cook the rice on the stove like normal. Just keep an eye on the water.
Q: My leche flan cracked. Did I ruin it?
A: Nope! It’s still delicious. Next time, cover the mold with foil to keep steam out.
Q: Can I bake turón instead of frying?
A: You can, but it won’t be as crispy. Brush with oil and bake at 400°F until golden.
Alright, that’s my little roundup of easy Filipino desserts. They’re sweet, they’re fun, and they’re totally doable even if you’re a kitchen disaster (like me sometimes). Give ‘em a try, and let me know which one’s your favorite. And hey, if you mess up? Just call it “experimental cuisine” and eat it anyway. That’s my motto.
That’s it. Hope you enjoy it. Let me know how it goes if you try it!
