Leche flan is a Filipino dessert that is essentially a caramel custard consisting of milk, sugar, and eggs, with the addition of vanilla flavoring. Traditionally, it's oval-shaped due to the use of tin molds called llaneras. It is recommended to serve it chilled and coated with leftover caramel syrup.

Leche flan is very popular at numerous Filipino celebrations and social gatherings. Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spain and France. 

Sorbetes is a popular Filipino ice cream flavored with ingredients such as mango, chocolate, cheese, coconut, and purple yam (ube). Traditionally, it is produced from carabao milk and served in tiny scoops on sugar cones. Some Filipinos like to consume it sandwiched between bread buns, like a hamburger.

Although it sounds similar to a sorbet, coming from the Spanish sorbete, it is not a sorbet, but a dirty ice cream, as the locals jokingly call it due to the fact that it is sold along polluted streets. Sorbetes can usually be found at numerous street carts throughout the Philippines.

Falling in the group of popular lumpia snacks, turon is the famous Filipino treat made with saba plantains and jackfruit. The fruit is sliced lengthwise, dusted in brown sugar, enclosed in thin wheat wrappers, then fried until golden and crispy.

Like other lumpia varieties, turon was also developed from the Chinese spring rolls and represents one of the most common sweet versions of the dish. Before it is served, it is commonly drizzled with caramel or sprinkled with roasted sesame seeds.

It is usually sold by Filipino street vendors and enjoyed as a sweet snack or a satisfying dessert.

In its simplest form, bibingka is a simple Filipino cake that consists of rice flour and water. It was initially prepared in clay pots that were lined with banana leaves, which would impart a distinctive, smoky flavor to the dish. Bibinka is believed to have appeared under the foreign culinary influence, and the first written reference describing a similar cake dates back to 1751.

Through history, bibinka was adapted with additional ingredients, and nowadays it is typically prepared with milk, eggs, coconut milk, sugar, and butter, while modern variations may include anything from grated cheese, salted duck eggs or grated coconut, and a variety of different sweet and savory toppings. 

Maruya are the famous Filipino banana fritters which consist of sliced or mashed bananas that are dusted with flour, battered, then fried until crispy. The fritters are usually made with Filipino saba bananas and can come in various forms which are often served lightly dusted with sugar.

They are most commonly eaten as a light snack, sweet breakfast, or a filling afternoon dessert. These fritters are a favorite among children and can often be found at street stalls throughout the country.

Ube halaya is a famous Filipino dessert made with purple yam. It is easily prepared by cooking mashed purple yams in plain milk, coconut milk, or condensed milk alongside sugar and vanilla essence. When set, it results in a slightly sweet treat that has a sticky texture and a unique purple color.

Even though it can be eaten plain, ube halaya is often incorporated into other Filipino desserts or eaten as a creamy spread. It can be served well-chilled or lukewarm and is usually sprinkled with toasted coconut flakes or latik - the crispy Filipino coconut curds.

Pan de coco is a sweet bread roll filled with desiccated coconut and sugar. Its name can be translated to coconut bread, and it is a very popular snack bread throughout Honduras and the Philippines. The Honduran version uses coconut milk in the preparation of the dough and is usually served with stews, its density making it ideal for soaking up the juices, while the Filipino version is commonly served as a dessert, preferably accompanied by a cup of tea.

Although the origins of this flavorful treat are quite murky, it is believed that the recipe was taken from Central America to Southeast Asia by Spanish settlers in the 17th century.

Taho is a sweet Filipino dessert which consists of fresh soft tofu doused in arnibal syrup and sprinkled with plump sago pearls. Similar desserts can be found in numerous Asian countries, and most of them call for the usage of the softest tofu variety, known as silky tofu, which has a tender and creamy texture and an incredibly soft consistency.

Shortly heated or steamed, it is covered in sweet arnibal syrup (made with melted brown sugar) and enriched with mild vanilla flavors. Usually, the dessert is topped with chewy sago pearls which are similar in appearance and texture to tapioca. Taho is usually sold by street vendors who sell this traditional delicacy in the early morning as a sweet, protein-packed breakfast.

Pichi-pichi is a Filipino dessert consisting of three key ingredients: grated cassava, sugar, and water. The concoction is steamed until it develops a firm, glutinous texture, and it is then rolled in desiccated coconut. The dessert is especially popular during merienda, parties, and celebrations.

This delicate, sticky treat was originally invented in the Quezon Province.