Pinoy desserts 2.0!
Filipino creativity at its finest is what best describes this list. These desserts ultimately aim to offer familiarity with a few surprising touches just to keep us on the edge of our seats and have its own unique identity–one that hopefully resonates well with foodies.
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It’s a hit and miss when it comes to new dishes, but here are a few hybrids that have received enough attention to be noticed. We’re showing a ‘BEFORE AND AFTER‘ look of the desserts we’ve all grown loving. If you still haven’t tried all of them, we suggest you do so. Save these restaurants to your ‘Must Try’ or ‘Favorites’ lists in the Booky app!
Another sought after delicacy during Christmas season, Puto Bumbong is a purple-colored, steamed glutinous rice cooked in bamboo and served with muscovado sugar, margarine and shredded coconut.
Puto Bumbong with Buco Jelly – Neil’s Kitchen
Another one of Neil’s Kitchen’s unique dessert creations is their Puto Bumbong with Buco Jelly and Toasted Coconut.
Way back when life was more laid-back and all we had to worry about was doing our homework, we all enjoyed a couple of sweets here and there, and there were a few candies we’re all guilty of buying at the nearest sari-sari stores. Some of these are Choc-Nut, X.O, MikMik, Monami, Butter Ball, Flat Tops, La-La and Haw Haw.
Chocnut Torte – Florabel
Florabel is a Western-Filipino restaurant serving a mix of both cuisines. Both their Quezo de Bola Cheesecake and Chocnut Torte are picture-perfect desserts you’d want to take several photos of for your Instagram feed.
Turon, or also known as Lumpiang Saging, are deep-fried banana or jackfruit rolls, duster with sugar, and often eaten as merienda or dessert.
Turon con Leche – Locavore
Serving reinvented dishes partnered with French techniques, Locavore prides itself to use mostly organic ingredients in all of their dishes. While you’ve probably seen photos of their mouthwatering Sizzling Sinigang, their Turon con Leche is a must-try dessert.
Quezo de Bola
Also known as Edam cheese, is shaped like a sphere and coated with red wax. It is usually served during Christmas season, especially during Noche Buena.
Quezo de Bola Cheesecake – Florabel
Florabel is a Western-Filipino restaurant serving a mix of both cuisines. Both their Quezo de Bola Cheesecake and Chocnut Torte are picture-perfect desserts you’d want to take several photos of for your Instagram feed. Also read: 16 Exciting Restaurants to Try at Capitol Commons
The Filipinos’ version of custard pie, made more unique with coconut meat, and is considered a specialty in the city of Los Baños, Laguna.
Coconut Pie – Wildflour Cafe + Bakery
Wildflour is cafe and bakery serving continental dishes, specialty breads and pastries. While they’re known to be the pioneer of serving cronuts here in the Philippines, their famous Coconut Pie, topped with coconut flakes and served with a dripping sauce of creme anglaise, is a new take on our traditional, ‘buko pie’.
Also check out: Sarsa Kitchen + Bar‘s Crispy Buko Pie ala Mode
Suman is a rice cake made from glutinous rice, cooked in coconut milk and wrapped in buri palm leaves. There are several types of suman depending on the province of where it came from, but this delicacy is usually eaten with sugar or latik.
Grilled Buttered Suman with Ube, White Chocolate & Goya Ganache – Kanto Freestyle Breakfast
Also check out: Neil’s Kitchen‘s Fried Suman, Mangga, Chocnut, Manila Creamery‘s Mangga’s Suman ice cream, The Red Crab‘s Suman with Latik and Coco Jam Sundae, Crisostomo‘s Suman Fondue, Romulo Cafe‘s Suman sa Latik
A milk-based candy, Pastillas are made from carabao’s or cow’s milk and then coated with sugar.
Molten Pastillas Lava Cake – 7107 Culture + Cuisine
7107 Culture + Cuisine’s Molten Pastillas Lava Cake (also featured here) is a refreshing break from the classic lava cake we all love. Instead of chocolate ganache, creamy pastillas serves as the liquid center of this sinful cake.
Similar to creme brulee, Leche Flan is a caramel custard dessert made of eggs, milk and soft caramel on top. This is also usually served during special occasions.
Ube Leche Flan Cake – Cafe Creole
One of Resorts World‘s best-kept secrets, Cafe Creole is an all-day cafe serving New Orleans-inspired dishes. Their Ube Leche Flan Cake lets you enjoy two of our favorite Filipino delicacies, in one.
Also known as ‘wild chili’ in English, Siling Labuyo is a small chili pepper commonly found in the Philippines. Despite its small size, this type of pepper is bursting with a lot of heat and spiciness.
Sili Ice Cream – Mama Rosa
No, this is not named after the award-winning Brillante Mendoza film, but is actually an old restaurant in 1999 that re-opened again last year. Named after the owner’s mother, Mama Rosa aspires to serve classic dishes that brings back memories from the good ‘ol days. Cap off your meal with their Sili Ice Cream that promises an explosion of flavors. They also have other flavors like Gabi, Tinutong na Bigas and Pili!
Popular during Christmas season, Bibingka is a Filipino rice cake made from rice flour, salted egg, cooked in clay pots and topped with margarine and sugar.
New York, Cubao Bibingka Cheesecake – Alab
Alab serves a wide selection of modern fusion Filipino dishes like the Honey Lechon, Sugpo sa Palapa and Lechon na Crispy Pata. Don’t miss their signature and award winning New York, Cubao Bibingka Cheesecake, Sapin-Sapin Cake and a few ice cream flavors you’ve probably never tried before such as Kamote Q, Quezo de Bola and Laing.
Taho is a traditional Filipino street food made of silken tofu, arnibal (sweet sugar syrup) and sago pearls. It can be enjoyed both hot and cold, depending on your preference.
Taho Gelato – Bono Artisanal Gelato
Bono Artisanal Gelato never fails to amaze us with their unique concoctions of gelato, and one of those is their Taho Gelato – infused with soy milk, sago pearls and coco syrup. Taste it for yourself and be amazed.
This traditional Filipino dessert is made from coconut milk, cornstarch, sugar and corn. It is usually served during special occasions such as Christmas or birthday parties.
Maja Blanca Panna Cotta – 7107 Culture + Cuisine
7107 Culture + Cuisine is a culinary and hospitality food hall that aims to promote the Filipino heritage through art and modern local food. Their Maja Blanca Panna Cotta is a fusion of two popular desserts, where they used Carabao’s Milk for a soft and silky effect, topped with corn and pinipig.
Also check out: Lola Cafe + Bar’s Maja Blanca Jar.
Halu-Halo is a popular dessert made from shaved ice, evaporated milk, and various ingredients like leche flan, ube, gulaman, pinipig, langka, sago and more.
Halo-Halo Toast – Cafe Shibuya
Cafe Shibuya is a Japanese cafe specializing in sweet and savory thick toasts. One of their unique flavors that they just recently launched a few months ago is their Halo-Halo Toast, a Shibuya toast with leche flan, kaong, nata de coco, ube and vanilla ice cream.
Looks like we didn’t just showcase our nation’s creativity, this big number of unique Filipino desserts is proof enough that we’re all victims of sweet tooth cravings.
Are you excited to give this list a try? Don’t forget to tag us on Instagram @bookyapp and share your experiences with us by using the hashtag #bookymanila when posting photos. If we missed out any of your favourites or latest discoveries, let us know in the comments section below!