Table of Contents
What are the Filipino desserts?
15 Most Popular Filipino Desserts
- Halo Halo. Halo-halo which translates to “mix-mix” is the quintessential Philippine dessert and most popular merienda for Filipinos, particularly during the summer.
- Leche Flan.
- Ube Halaya.
- Sapin Sapin.
- Mais Con Yelo.
- Turon.
- Maja Blanca.
- Ginataang Bilo Bilo.
What is the most famous Filipino dessert?
13 Best Filipino Desserts (w/ Recipes & Pictures)
- Ube Crinkle Cookies (Purple Yam Cookies)
- Cassava Cake (Cassava Bibingka)
- Taho (Silken Tofu w/ Sago Pearls & Syrup)
- Puto (Steamed Rice Cakes)
- Leche Flan (Classic Filipino Style Crème Caramel)
- Bibingka (Baked Coconut Rice Cakes)
- Halo-Halo (w/ Leche Flan)
What are some popular desserts in the Philippines?
11 Traditional Filipino Sweets And Desserts You Need to Try
- Halo-Halo. The infamous halo-halo is an easy crowd-pleaser.
- Buko Pandan. This dessert is as simple as it is delicious.
- Leche Flan. Leche flan is the Philippines’ version of caramel pudding.
- Puto.
- Kutsinta.
- Taho.
- Turon.
- Banana Cue.
What is crème de marrons?
Crème de marrons was originally developed to make use of the marrons broken during the complicated candy making process. Today, Crème de Marrons is a product all on its own. In some cases, the chestnuts are already candied, in others the chestnuts are puréed and blended with sugar and vanilla.
What is Turron dessert made of?
Turron Turron is a traditional Spanish dessert that’s popular during the Christmas season. It’s a combination of almonds, honey, sugar, and egg whites, which results in a sweet and nutty nougat. There are two main kinds of turron.
What is the most popular dessert in Spain?
The Spruce Eats / Teena Agnel This classic Spanish flan is made with a velvety vanilla egg custard, topped with a sweet and sticky caramel sauce. It’s one of the most popular desserts for a reason, because it’s light enough for those watching what they eat and decadent enough for a special occasion.
What are marron glacé chestnuts?
Cultivated chestnuts, known as marrons, eventually became part the cuisine adorning the tables of the nobility and were stuffed into birds, mashed into purées and made into soups. But perhaps their best-known culinary incarnation is the marron glacé, candied chestnuts, one of France’s most famous sweets.