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Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
Ice scramble Shaved ice vendor. Iskrambol, also known as ice scramble, is a Filipino frozen dessert made from shaved ice with banana extract and evaporated milk with sugar (or condensed milk) It is then topped with a variety of ingredients including powdered milk, marshmallows, strawberry syrup, chocolate syrup, pinipig, tapioca pearls, and sprinkles, among others.
Knickerbocker is an ice cream sundae dessert from Zamboanga City, Philippines made up of various fresh fruit chunks, flavored gulaman (agar) cubes, and nata de coco in condensed milk topped with strawberry ice cream.
The dessert is the local Filipino adaptation of the Spanish dish manjar blanco (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk. The dish was most popular in Luzon, especially in Tagalog, Kapampangan, Pangasinense, and Ilocano cuisine.
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Minatamis na saging (literally "sweetened banana") [1] is a Filipino dessert made with chopped saba bananas [2] cooked in a sweet syrup (arnibal) made with muscovado sugar and water. Some recipes also add a little bit of salt and pandan leaf or vanilla extract. Other ingredients can also be added like sweet potato, sago, [3] or other fruits ...
Bagkat mani, panutsang mani, panutsa, or samani is a Filipino brittle confection made with muscovado sugar or sangkaka (or jaggery), whole peanuts, and butter (or margarine). It can also be made with whole pili nuts. It is similar to bagkat, another Filipino confection made from ground roasted or fried nuts and sugar, but the latter has a chewy ...
Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water and sinuklob, which is sugarcane muscovado melted into a chewy caramel-like consistency.