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.
