Inipit is a popular Filipino dessert consisting of two sponge cakes combined with a creamy, custard-like filling. Although it exists in many versions, the most common combination of flavors is plain vanilla sponge with a mashed potato filling. It originated in the city of Malolos and was invented by Salome P.
De Ramos in the 1940s. Nowadays, it is one of the most famous signature dessert stemming from the Bulacan region, and it is usually sold at traditional Filipino bakeries.
MOST ICONIC Inipit
The sweet bukayo is a traditional delicacy made with strips of young coconut flesh that is cooked in coconut water alongside brown sugar and various seasonings. It is simmered until the texture becomes thick, and it is then served shaped in round or flat shapes.
Either crispy or chewy in consistency, it can be enjoyed on its own or as a complement to other desserts.
MOST ICONIC Bukayo
MAIN INGREDIENTS
Biko is a traditional dessert made with glutinous rice, coconut milk, and sugar. It is known for its rich and sweet flavor — the combination of coconut milk and sugar results in a creamy and luscious taste. Its sticky and chewy texture comes from the glutinous rice.
To make biko, glutinous rice is cooked with coconut milk and sugar until it becomes sticky and fully absorbed. The mixture is then spread in a baking dish or lined with banana leaves for added flavor. It is usually baked in the oven or steamed until it sets and develops a slightly caramelized top.
Otap is a sweet, thin, oval-shaped Filipino treat made with puff pastry. These treats are usually small in size, generously sprinkled with sugar, and have an incredibly crispy and crumbly texture. It is believed that otap originated in Cebu, and today it represents a signature product of the entire region.
The sugary biscuits are available at numerous local markets and stores and are usually enjoyed as a light dessert or a sweet afternoon snack.
MAIN INGREDIENTS
Suman is a traditional dessert originating from the Philippines. This sweet rice cake is usually made with a combination of sticky rice, brown sugar, and coconut milk. A combination of coconut milk and brown sugar is simmered in a pot over medium heat until it becomes slightly thick, and it's then mixed with the cooked rice.
The mixture is slightly cooled, then wrapped in banana leaves in the shape of a log. The wrapped suman is cooked in water or steamed, then left to cool. The dessert is usually drizzled with coconut-caramel sauce before serving.
MAIN INGREDIENTS
The lightly sweetened puto are popular Filipino steamed rice cakes traditionally consisting of finely ground soaked rice that is steamed in round containers and served sliced. The popularity of these versatile cakes has caused the development of many modern puto varieties, which often vary in texture, color, shape, size, and flavor.
Because of their neutral flavor, they can be enjoyed as a quick snack or a dessert, but they are also served as an accompaniment to savory dishes such as hearty Filipino stews.
MOST ICONIC Puto
View moreMAIN INGREDIENTS
Kutsinta is a sweet Filipino delicacy made with glutinous rice flour, brown sugar, and lye water. The mixture is steamed in small round molds and it is traditionally served topped with coconut flakes. These chewy cakes are usually infused with food coloring or annatto seeds in order to achieve their typical dark brown color.
These sweet treats are usually enjoyed as a satisfying dessert or a quick afternoon snack.
MOST ICONIC Kutsinta
View moreMAIN INGREDIENTS
Gulaman is the Filipino term for agar-agar or kanten, a gum extracted from algae, but the name also refers to a broad category of Filipino dishes which are made with the same ingredient. Sharing similar characteristics with gelatin, gulaman is usually used to create various jelly-like desserts, puddings, and thick syrups.
Gulaman desserts are a staple in traditional Filipino cuisine and are often based on cream, milk, and various fruits. They may appear in numerous flavor combinations and forms. Usually served chilled, they are a perfect refreshing treat enjoyed in the hot and humid Filipino climate.
MOST ICONIC Gulaman
One of the most popular sweet snacks in the Philipines is banana cue, made by deep-frying saba bananas which are generously coated in a thick layer of caramelized sugar. Because they are usually enjoyed as street food, the sweet bananas are often served on bamboo skewers.
The unusual name stems from the term barbecue since caramelized bananas resemble pieces of golden-brown grilled meat. This Filipino classic is usually sold at street stands and enjoyed as a satisfying dessert or a quick afternoon snack.
MAIN INGREDIENTS
Light and creamy maja blanca is a popular Filipino dessert which consists of coconut milk thickened with cornstarch and blended with whole corn kernels. Many modern varieties of this classic incorporate condensed or plain milk, cream, or diced cheese and are traditionally garnished with toasted coconut flakes or coconut latik.
As the name suggests, this refreshing delicacy is the authentic Filipino variation of the popular manjar blanco, the creamy milk-based dessert found in numerous Spanish speaking countries. In the Philippines, maja blanca is a staple holiday dessert served on many special occasions.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “20 Worst Rated Filipino Desserts” list until February 15, 2025, 1,420 ratings were recorded, of which 1,054 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.