A collection of Filipino recipes from all across the 7100 islands of the Philippines plus some that has been created overseas by Filipinos, whether is traditional, forgotten, heirloom, modern or even the most common day to day Filipino dishes we have it. We are trying to research all of these recipes, cook it, document it and showcase it to the world.
Traditional Bicolano pulot made with coconut milk, muscovado sugar, and pili nuts simmered into a rich sweet delicacy. Sticky, smoky, coconut-rich sweetness slowly simmered the old-fashioned way. One spoonful tastes like childhood and merienda afternoons. #pulot #bicolanofood #filipinodessert #merienda #gata If there is one thing I probably have never properly...
Soft ube chiffon layered with silky leche flan and caramel, creating a rich Filipino custard cake dessert. Purple sponge, silky flan, and flowing caramel all in one bite. Soft, rich, nostalgic, and unapologetically Filipino. #ubecustardcake #filipinodesserts #ube #lecheflan #custardcake I’ve wanted to make this Ube Custard Cake for the longest...
Cream cheese, coconut cream, salted duck eggs and cheese baked into a caramelised burnt cheesecake with bibingka flavour. Charred top, creamy centre, coconut warmth and salty bites in between. This is what happens when heritage and café culture collide in the best possible way. #BurntBasqueBibingkaCheesecake Some desserts feel inevitable, as...
Creamy, chewy, and refreshingly light. This chilled dessert brings together earthy tea notes, fresh fruit, and bouncy textures in one festive bowl. A chilled dessert made with matcha milk, sago pearls, strawberries, nata de coco, almond jelly, and condensed milk. Every summer and festive season seems to bring its own...
Masi is a Cebuano kakanin made of glutinous rice dough filled with sweet peanut and muscovado, a Filipino take on mochi. A chewy Cebuano delicacy with a nutty heart, this heritage snack blends Chinese influence with Visayan kakanin tradition. When you think of Cebuano delicacies, bibingka and rosquillos often come...
Warm silken tofu topped with sweet mango sauce, arnibal, and sago pearls, this tropical twist on taho is a fresh take on a Filipino classic. This is taho like you’ve never had it, warm silken tofu layered with syrupy mangoes and chewy pearls. Comfort meets tropical indulgence. There are few...
Cassava, butter, coconut, and condensed milk mashed to perfection and topped with cheese and margarine in this classic Filipino treat. Hearty, creamy, and nostalgic—this pound-and-mash treat takes me straight back to my Lola’s kitchen. A merienda worth remembering. #SpecialNilupak When I was young, nilupak was more than just food—it was...
Tropical mangoes, jelly cubes, and nata de coco tossed in whipped cream and sweetened condensed milk—summer in a dessert bowl. A creamy, tropical treat that’s both nostalgic and refreshing. This chilled delight bursts with mango flavour in every spoonful. Back to my mango addiction! If you’ve been following the blog...
No-churn mango ice cream made with mango-flavoured condensed milk and dried mangoes for intense fruity flavour and creamy texture. Velvety smooth, tropical, and bursting with mango flavour — made this no-churn treat even easier thanks to a new pantry shortcut! #MangoIceCream If you’ve been following my blog for a while,...
Layered Filipino dessert with ube halaya, ice cream, boba and cornflakes. A modern twist on classic halo halo featuring purple yam in every bite.. Purple rain in dessert form That moment when ube ice cream meets shaved ice, boba pearls and crispy cornflakes… pure magic in every messy mix! #HaloHaloGoals...
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