Guava and cheese strudels, or pastelitos de guayaba y queso, are super flaky, buttery, and packed with tangy fruit flavor. If you’ve ever been lucky enough to have a taste of heaven, otherwise known as Cuban guava and cheese strudels from Porto’s Bakery in Socal, then you know how addictive these pastries can get. I’ve seen many posts online using…
Can you hear the taho seller in Manila streets belting out for you to try a cup of this classic Filipino merienda snack? Each cup is filled with silky and soft pieces of tofu layered between sago pearls and swimming in a sweet syrupy “arnibal” sauce. I will always remember visiting the Philippines and hearing “Tahoooo! Tahoooo!” from the taho…
Tender sweet potatoes, juicy jackfruit, and plump bilo bilo pearls swirling in a sweet and nutty coconut sauce–ginataang bilo bilo is a dessert from the Philippines that’s amazing served warm or chilled. What’s great about ginataang bilo bilo is that it has a variety of ingredients but you can customize by adding only what you like, such as sweet potatoes,…
This ube waffle is extraordinary with its ultra chewy, mochi-like centers with a light and crispy crust–let’s not even get started on the sweet and nutty flavor of this traditional Filipino purple yam. If you are addicted to my pandan waffles, then you’ll love this new ube version; It’s just as easy to prep and make any time. What is…
This puto recipe will give you airy, light and slightly sweet steamed rice cakes which are a Filipino classic. As a kid, there was always puto served on the dessert table at our family parties and they were always the perfect bite-sized pieces to sneak before dinner would start. While there are plenty of premade puto cake mix boxes you…
Silky smooth custard filling surrounded by a buttery and flaky crust–this is how I want my egg tart experience to be every time. This recipe has gone through multiple rounds of testing to figure out a simple, but flavorful egg tart that won’t give you headache to follow. This recipe is a hybrid of Hong Kong (dim sum) and Portuguese…
Fresh fruit slices and a sweet custard filling on top of a bite-sized cookie shell–these mini fruit tarts aren’t just beautiful, they’re delicious and refreshing. Growing up (and even now), fruit tarts were a big staple for birthday parties. Maybe it’s because the use of fruit on top of sugary custard gave some semblance of a healthier treat, at least…
Razon’s style of halo-halo is different than the traditional–and it is DELICIOUS. It’s a collaboration of sweet and icy layers of caramelized banana sauce, rich coconut strings of macapuno jam, refreshing shaved ice, sweetened evaporated milk, and topped with slices of creamy leche flan. Halo-halo in Tagalog means “mix mix” as in this dessert is meant to be mixed together…
There are many variations on biko, but this biko recipe will give you a sweet dark brown-sugared sticky rice cake topped with a caramelized coconut sauce and latik (crispy coconut curds). Each decadent bite of this traditionally Filipino dessert is filled with flavors of palm sugar, dark brown sugar, and rich coconut. Glutinous rice vs. jasmine rice Like Vietnamese Chè…
Also known as cassava bibingka, this cassava cake has a thick, but tender layer of fresh cassava root, condensed milk, evaporated milk, sugar, and coconut cream with an extra topping of silky custard. And it’s allllmost flourless, except for two tbsp for the topping! After eating cassava cakes at many Filipino restaurants and family parties throughout the years, I’ve come…