5 Filipino Desserts with a Twist
Growing tired of the popular and common taste of your favorite dessert? Satisfy your sweet tooth with these well loved Filipino desserts with a twist.
1. Durian Ice Cream of Davao
Eating ice cream in a tropical country like the Philippines can be very refreshing and satisfying. Accordingly, your trip to Davao will never be complete until you’ve tried eating the exotic Durian fruit. This fruit is known for it’s strong and pungent smell, so if you can’t handle that, your next option is to try something that is durian-flavored. For example, Durian Ice Cream.
Crocodile Ice Cream shop offers two versions of the durian ice cream. The Durian Dynamite, which is made with chicken eggs, and Crocodile Durian which is made of crocodile eggs and bits of crocodile meat.
2. Royal Bibingka of Ilocos Norte
Bibingka is often being sold in the streets or outside churches and chapels during the Christmas seasn and it is known to be soft and puffy, but the version of Ilocos Norte, known as Royal Bibingka, is chewy and somewhat sticky. Royal Bibingka is made using finely ground glutinous rice, coconut milk or cream, eggs, sugar and margarine or butter. Grated cheese often serves as topping to this unique version of bibingka.
The top-rated names for selling royal bibingka are Marsha’s Delicacies, Tongson’s Royal Bibingka, and Sister’s Royal Bibingka.
3. Baguio City’s Ube Halaya
Ube or purple yam can be used to make delightful desserts and jam. This dessert is popularly known as Ube Halaya. It is made by carefully mixing grated ube, sugar and milk over low heat.
Ube Halaya also has different varieties sold in the market – the smooth jam of Good Shepherd’s Convent and the chunky version of Tantamco’s.
4. Pastillas de Leche of Bulacan
Pastillas de leche are log-shaped sweets made by mixing milk and sugar, once ready the tiny logs are rolled in granulated sugar, then wrapped in japanese paper.
These soft, smooth and flavorful sweets originated in the town of San Miguel in Bulacan. The sweets were made as a means of using excess carabao milk which spoiled fast during that time.
5. Pampanga’s Halo-halo
If you’re feeling hot, trying this refreshing halo-halo can help you cool down. Halo-halo is served in restaurants and is often seen being sold in street stands and stalls, especially during summer.
When eating halo-halo, you might find yourself looking at 10 different ingredients in your glass or bowl, topped with ice and milk. But in Pampanga, less is more. Some of the well-known restaurants in the province offer halo-halo with less than five ingredients. RFW in Angeles only serves their version of halo-halo with heaps of creamy macapuno, corn, sweetened banana, and leche flan in huge mugs. Razon’s in Guagua has a different version, their is known for its unique concoction of macapuno, saging na saba, leche flan, milk, and finely shaved ice, while the Kabigting’s in Arayat serve their version with cream corn kernels, sweet beans, and pastillias made from carabao’s milk.
We hope this article satisfied the cravings of your sweet tooth. Do you know other Filipino desserts with a twist? Let us know on the comment box below.