84 Dishes

Dessert, Sweet

Affogato

An affogato /ˌɑːfəˈɡɑːtəʊ/, /ˌæfəˈɡɑːtəʊ/ or more traditionally known as "affogato al caffe" (italian for "drowned in coffee") is an italian coffee-based dessert. it usually takes the form of a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. some variations also include a shot of amaretto, bicerin, kahlua, or other liqueur.

Dessert, Sweet

Annin tofu

Annin tofu or xingren tofu (chinese and japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; cantonese jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu), sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. it is a traditional dessert of beijing cuisine, cantonese cuisine, and japanese cuisine. a similar dessert is blancmange. the name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. this naming convention is also seen in other east asian dishes, such as chinese yúdòufu (鱼豆腐) and japanese gomadōfu (胡麻豆腐). apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.

Dessert, Sweet

Banana cake

A banana cake is a cake prepared using banana as a primary ingredient and typical cake ingredients. it can be prepared in various manners, including as a layer cake, as muffins and as cupcakes. steamed banana cake is found in chinese, indonesian and vietnamese cuisine. in the philippines, the term "banana cake" refers to banana bread introduced during the american colonial period of the philippines.

Dessert, Sweet

Banana cue

Banana cue or bananacue is a popular snack food or street food in the philippines. it is a portmanteau of banana and barbecue, which in philippine english refers to meat cooked in a style similar to satay.

Dessert, Sweet

Barquillo

Barquillo is a crispy rolled wafer pastry originating from spain. it is made from basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. it was traditionally sold by roadside vendors known as barquilleros that carry a characteristic red roulette tin (the ruleta de barquillero). it was introduced to latin america and the philippines during colonial times. in spain and former spanish colonies, barquillos are commonly regarded as a type of christmas cookie. it is also popular during various fiestas. it spread to neighboring countries and today are extremely popular in east and southeast asian countries.

Dessert, Sweet

Baye-baye

Baye-baye (tagalog pronunciation: [ˈbaje ˈbaje]) is a filipino dish made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties. it is a specialty of pavia, iloilo.

Dessert, Sweet

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

Dessert, Sweet

Biko

Biko is a sweet rice cake from the philippines. it is made of coconut milk, brown sugar, ginger, and glutinous rice. it is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). it is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. they are also sometimes packaged and sold as suman.it is also known as inkiwar in ilocano northern luzon and sinukmani or sinukmaneng in the southern luzon area. in the muslim regions of the philippines, it is known as wadjit in tausug; wadit in maranao; and wagit in maguindanao.a notable variant is puto maya in cebuano-speaking regions of the philippines. it is usually made from purple glutinous rice (called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. this rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. it is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate). it is also commonly paired with ripe mangoes. puto maya is characteristically al dente, compared to the mushier texture of biko.biko can also be prepared with other common filipino ingredients. examples include ube-biko which is made with ube (mashed purple yam), and pandan biko which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively.

Dessert, Sweet

Binignit

Binignit is a visayan dessert soup from the central philippines. the dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, and sweet potato, among other ingredients. it is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo. among the visayan people, the dish is traditionally served during good friday of holy week.

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Bukayo

Bukayo is a filipino dessert made from sweetened coconut strips. it is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water and sinuklob, which is sugarcane muscovado sugar melted into a chewy caramel-like consistency. dryer versions of bukayo with a crumbly texture are known as bocarillo. bukayo can be eaten on its own, usually rolled into little balls. but they can also be used as garnishing and fillings for other desserts, most notably for pan de coco and sinudlan empanada.bukayo is also spelled as bucaio, bucayo, bokayo, bukhayo, or bukayu. during the spanish rule of the philippines, it was known as conserva de coco ("coconut preserve") in spanish. it is also known as hinti' in tausug. peanut brittle in the philippines is also sometimes locally known as bukayo mani.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Dessert, Sweet

Camote cue

Camote cue or camotecue is a popular snack food in the philippines made from camote (sweet potato). slices of camote are coated with brown sugar and then fried to cook the potatoes and to caramelize the sugar. it is one of the most common street foods in the philippines, along with bananacue and turon.the term is a portmanteau of "camote" and "barbecue", the latter in philippine english refers to meat cooked in a style similar to kebabs. though served skewered on bamboo sticks, it is not cooked on the stick. the skewer is purely for easier handling as it is usually sold as street food.

Dessert, Sweet

Candy cane

A candy cane is a cane-shaped stick candy often associated with christmastide, as well as saint nicholas day. it is traditionally white with red stripes and flavored with peppermint, but they also come in a variety of other flavors and colors.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

Cassava cake

Cassava cake is a traditional filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. it is a very popular dish in the philippines, where it is commonly eaten for merienda. it is also served during gatherings and special occasions.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Chocolate cake

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Dessert, Sweet

Chocolate mousse cake

A mousse (; french: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. it can range from light and fluffy to creamy and thick, depending on preparation techniques. a mousse may be sweet or savory.sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. in the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. mousses are also typically chilled before being served, which gives them a denser texture. additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. sweetened mousse is served as a dessert, or used as an airy cake filling. it is sometimes stabilized with gelatin.savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. hot mousses often get their light texture from the addition of beaten egg whites.

Dessert, Sweet

Churro

A churro (spanish pronunciation: [ˈtʃuro], portuguese pronunciation: [ˈʃuʁu]) is a type of fried dough from spanish and portuguese cuisine. they are also found in latin american cuisine and the cuisine of the philippines and in other areas that have received immigration from spanish and portuguese-speaking countries, especially in the southwestern united states and france. in spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras or jeringos in some regions. they are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. cinnamon sugar is often sprinkled on top. there are also two slightly different snacks in portugal, called porra and fartura, which are filled with jelly instead of the doce de leite, traditional to brazilian churros.

Dessert, Sweet

Cream horn

A cream horn is a pastry made with flaky or puff pastry, and whipped cream. (an alternative version, the meringue horn, is made with meringue.) the horn shape is made by winding overlapping pastry strips around a conical mould. after baking, a spoonful of jam or fruit is added and the pastry is then filled with whipped cream. the pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. creams horns are called cannoncini in italy, kornedákia (greek: κορνεδάκια) in greece and schaumrollen in austria.

Dessert, Sweet

Crema de fruta

Sponge cake with custard and fruity gelatin, there are also no-bake variations

Dessert, Sweet

Crème brûlée

Crème brûlée or crème brulée (; french pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream or trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. it is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. the custard base is traditionally flavored with vanilla in french cuisine, but can have other flavorings. it is sometimes garnished with fruit.

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Dessert, Sweet

Dalgona

Dalgona (달고나) or ppopgi (뽑기) is a korean candy made with melted sugar and baking soda. it was a popular street snack in the 1970s and 1980s, and is still eaten as a retro food. when a pinch of baking soda is mixed into melted sugar, the thermal decomposition of the baking soda releases carbon dioxide, which makes the liquidized sugar puff up, and it becomes a light and crunchy candy once cooled and hardened. typically, the creamy beige liquid is poured on a flat surface, pressed flat, and stamped with a patterned mold. eaters try to trim their way around the outline or picture on the snack without breaking the picture. traditionally, if this trimming is completed without breaking the candy, the consumer receives another free dalgona.modern cafes in korea serve novel dalgona coffee beverages where dalgona-flavoured coffee cream is heaped on top of iced tea or coffee, as well as pastries such as scones. some cafes also used dalgona to launch desserts such as bingsu and souffle.dalgona appeared in an episode of the netflix series squid game, with a deadly version of the dalgona challenge being the second game played in the series. the success of the series led to a revival of the candy's popularity in south korea, and sales doubled for street vendors. people have also taken to social media to make their own candy at home as a challenge.

Dessert, Sweet

Durian jam

Jam made from durian fruit

Dessert, Sweet

Edible cookie dough

Cookie dough designed specifically to be eaten raw, made without raw eggs and uses heat-treated flour.

Dessert, Sweet

Ensaymada

The ensaimada is a pastry product from mallorca, balearic islands, spain. it is a common cuisine eaten in southwestern europe, latin america and the philippines. the first written references to the mallorcan ensaïmada date back to the 17th century. at that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations. the ensaïmada de mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. the handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. the name comes from the catalan word saïm, which means 'pork lard' (from the arabic shahim (شحيم), meaning 'fat'). in mallorca and ibiza there is a sweet called greixonera made with ensaïmada pieces left over from the day before.

Dessert, Sweet

Espasol

Espasol is a cylinder-shaped filipino rice cake. originating from the province of laguna, it is traditionally sold during the christmas season. it is made from rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted with toasted rice flour.the term espasol is also used to describe a person's excessive make-up.

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). the meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. the crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Dessert, Sweet

Food for the Gods

Date and walnut bars

Dessert, Sweet

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Dessert, Sweet

Ginanggang

Ginanggang, guinanggang, or ginang-gang (cebuano pronunciation: [ginaŋ'gaŋ]) is a snack food of grilled skewered bananas brushed with margarine and sprinkled with sugar. it originates from the island of mindanao in the philippines. it literally means "grilled" in cebuano.ginanggang is made from a type of banana in the philippines called saba (a cooking banana also known as the cardaba banana). the banana is peeled, skewered and then grilled over charcoals. when the outer surface is lightly charred, it is then taken off the grill, brushed with margarine, and sprinkled with sugar. it differs from banana cue in that riper saba bananas are preferred; the banana is actually grilled on the stick instead of being fried and skewered later, and the sugar used is white table sugar and is not caramelized (being applied after cooking).a "ginanggang festival" is celebrated in honor of san isidro labrador every 2nd sunday of may in baranggay poblacion, tubod, lanao del norte.

Dessert, Sweet

Ginataang monggo

Ginataang munggo, also known as lelut balatung in pampanga or tinutungang munggo, is a filipino glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. it is typically flavored with vanilla or pandan leaves. corn and fruits like jackfruit or banana may also be added. it is a type of lugaw and ginataan.

Dessert, Sweet

Gingerbread

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap.

Dessert, Sweet

Halo-halo

Halo-halo, officially spelled haluhalo, tagalog for "mixed," is a popular cold dessert in the philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including ube jam (ube halaya), sweetened kidney or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves and other root crop preserves. the dessert is topped with a scoop of ube or mango ice cream. it is usually prepared in a tall clear glass and served with a long spoon. halo-halo is considered to be the unofficial national dessert of the philippines. the term "halo-halo" translates to "mixed" in english because the dessert is meant to be mixed before being consumed. this spelling has come to describe any object or situation composed of a similar, colorful combination of ingredients.

Dessert, Sweet

Kalamay

Kalamay (also spelled calamay, literally "sugar"), is a sticky sweet delicacy that is popular in many regions of the philippines. it is made of coconut milk, brown sugar, and ground glutinous rice. it can also be flavored with margarine, peanut butter, or vanilla. kalamay can be eaten alone but is usually used as a sweetener for a number of filipino desserts and beverages. it is related to the chamorro dessert called kalamai.

Dessert, Sweet

Latik

Latík (tagalog: [laˈtɪk]) refers to two different coconut-based ingredients in filipino cuisine. in the visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. in the northern philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts.

Dessert, Sweet

Lengua de gato

Thin butter cookies

Dessert, Sweet

Macaron

A macaron ( mak-ə-ron, french: [makaʁɔ̃] (listen)) or french macaron ( mak-ə-ron) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. the macaron is traditionally held to have been introduced in france by the italian chef of queen catherine de medici during the renaissance. since the 19th century, a typical parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. the confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. it is mildly moist and easily melts in the mouth. macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).

Dessert, Sweet

Macaroon

A macaroon ( mak-ə-roon) is a small cake or biscuit, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé cherries, jam or a chocolate coating; or a combination of these or other ingredients. some recipes use sweetened condensed milk. macaroons are sometimes baked on edible rice paper placed on a baking tray.

Dessert, Sweet

Maja blanca

Maja blanca (tagalog: [ˈmaha ˈblaŋka]) is a filipino dessert with a gelatin-like consistency made primarily from coconut milk. also known as coconut pudding, it is usually served during fiestas and during the holidays, especially christmas.

Dessert, Sweet

Mango graham cake

Dessert, Sweet

Mango royale

Mango float or crema de mangga is a filipino icebox cake dessert made with layers of ladyfingers (broas) or graham crackers, whipped cream, condensed milk, and ripe carabao mangoes. it is chilled for a few hours before serving, though it can also be frozen to give it an ice cream-like consistency. it is a modern variant of the traditional filipino crema de fruta cake. it is also known by various other names like mango refrigerator cake, mango graham float, mango royale, and mango icebox cake, among others. crema de mangga is another version that additionally uses custard and gulaman (agar) or gelatin, as in the original crema de fruta.mango float can also be made with various other fruits like strawberries, pineapple, bananas, and cherries, among others. combinations of different fruits result in a version closer to the original crema de fruta.