Filipino desserts

Since I have enough Flickr pics to show for it, here’s my little lowdown on Filipino desserts. Mind you, this is not complete yet. Am craving for guinataang halo-halo right now, and I don’t have a photo to show for it. Kudos to the new breed of Pinoy restaurants, even the so-called fusion ones, for giving new twists to old favorites. Our sweet tooth craveth

Palitaw with Chocnut (P75) at La Mesa Grill, Mall of Asia. The well-loved local delicacy called palitaw (made of rice flour) is given a different interpretation by adding crushed bits of Choc-Nut instead of grated coconut. The result is equally glorious. The humble Choc-Nut must be in a pedestal greater than Hershey’s if our chefs are making frappes and cheesecakes out of it. The greater question is: why not? I had already taken a picture of this palitaw at Chocnut, without knowing that beneath the fold is a scoop of yummy vanilla ice cream. Whatta treat!

Leche flan, Kanin Club- Alabang (P120) . One of the most popular Filipino desserts of all time is undoubtedly Spanish in origin. MY son can’t resist this treat too. Kanin Club’s version is topped with macapuno preserves, delicious on its own as a dessert or heaped on a tall glass of halo-halo.

Biko Barako (P95), C2 Classic Cuisine Robinson’s Midtown. The traditional rice cake (just made creamier) takes on a new form with a generous filling of native chocolate and shavings of latik. Simply gotta have a cup of coffee with this, shown below with a piece of polvoron.

Turon with Langka (sweetened jackfruit), Breakfast at Antonio’s, Tagaytay. You say bananas are so common? Thank God, we’ll never get tired of turon (wrapped caramelized bananas).Nowadays, the filling you get from the turon is as varied as your imagination. All those who get to taste it love the Kanin Club version with ube haleya, macapuno and every halo-halo ingredient thrown in.

Halo-halo, the way they really serve it at Razon’s original stall in Angeles City, Pampanga. Simply refreshing!

HalfMoon Bibingcrepe, Tomas Morato, Quezon City. Bibingka, the traditional rice cake which is particularly popular during the Christmas season and the Simbang Gabi, is given a different interpretation by slicing in half and putting a variety of fillings. We like chocolate, as always. The bibingcrepe actually reminds me of the Indonesian martabak.

Camote cue, the sweetheart’s favorite (and mine too!) Whew, I almost forgot this one, an ordinary fare that packs a lotta punch The best things in life cost ten pesos!

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