6 Classic Filipino Rice Desserts You Must Try

1. Maja Blanca

Ingredients

• 1 (400 ml) can coconut milk
• 1 (354 ml) can evaporated milk
• 1 (300 ml) can condensed milk
• 3/4 cup fresh milk
• 3/4 cup cornstarch
• 1 cup sweet corn kernels
• 1 tablespoon coconut oil

Instructions

1. Combine the coconut milk, evaporated milk, and condensed milk in a pot. Simmer for 5 minutes.
2. In a separate bowl, dissolve the cornstarch in fresh milk.
3. Add the corn kernels to the pot.
4. Whisk in the cornstarch mixture and cook until thick.
5. Brush the sides and bottom of a baking dish with coconut oil.
6. Pour the mixture into the dish.
7. Let it set at room temperature for 1 hour.
8. Chill in the refrigerator for at least 2 hours.
9. Slice and serve, optionally topped with toasted coconut.

2. Puto Maya

Ingredients

• 1 1/2 cups glutinous (sticky) rice
• 1 cup regular rice
• 2 3/4 cups coconut milk (gata)
• 1 cup water
• 1/2 cup sugar
• 1 1/2 cups grated coconut

Instructions

1. Combine both types of rice in a pot.
2. Add coconut milk and water. Stir well.
3. Cook for about 20 minutes or until the rice is soft and fully cooked.
4. Press the cooked rice firmly into molds. Let cool.
5. Remove from molds and transfer to a serving dish.
6. Top with grated coconut and sugar before serving.

3. Suman sa Ibos

Ingredients

• 4 cups glutinous rice
• 1 1/4 tablespoons sea salt
• 2 1/4 cups coconut milk
• 1 cup water

Instructions

1. Prepare buri leaf containers by rolling and securing them.
2. Wash the rice and place in a large bowl.
3. Add water and let the rice absorb it.
4. Add coconut milk and salt. Mix gently and let sit for 10 minutes.
5. Fill the buri containers with the mixture and seal.
6. Arrange in a large pot and add about 1 quart of water.
7. Boil, then simmer on medium-low heat for 60–90 minutes.
8. Remove and let cool.
9. Serve with ripe mangoes.

4. Biko Kalamay

Ingredients

Rice

• 2 cups sweet (glutinous) rice
• Pinch of salt
• (Optional) pinch of dried anise

Latik (Caramelized Coconut)

• 1 can coconut milk

Brown Sugar Mixture

• 1 1/4 to 1 1/3 cups light brown sugar
• 1 can coconut milk

Instructions

Cook the Rice

1. Rinse the rice and add 2 1/2 cups water.
2. Bring to a boil, then simmer for 16 minutes or until cooked. Set aside.

Prepare the Coconut-Brown Sugar Mixture

1. Combine coconut milk and brown sugar in a pot.
2. Bring to a boil, then simmer for 20–25 minutes until reduced by half.
3. Add cooked rice, salt, and anise (if using).
4. Cook and stir for 10–12 minutes until thick and sticky.

Make the Latik

1. Heat coconut milk in a pan over medium-low heat.
2. Cook for about 25 minutes, stirring occasionally until it becomes brown and crispy.
3. Set aside.

Assemble

1. Grease a baking pan with latik oil.
2. Spread the rice mixture evenly in the pan.
3. Top with latik.
4. Cut into squares and serve.

5. Puto Cheese

Ingredients

• 4 cups flour
• 2 tablespoons baking powder
• 2 cups sugar
• 10 egg whites
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• 3 cups milk
• Cheddar cheese slices or grated cheese

Instructions

1. Do not grease the molds.
2. Boil 6 cups of water in a steamer.
3. Beat egg whites and sugar until well combined. Add butter and milk.
4. Sift in flour, baking powder, and salt. Mix gently (do not overmix).
5. Fill molds halfway and steam for about 30 minutes or until fully cooked.
6. Top with cheese while still hot.

6. Pichi-Pichi with Cheese

Ingredients

• 2 cups grated cassava
• 1 cup sugar
• 1 cup water
• 1/2 cup grated cheese
• 1 cup shredded coconut (for coating)

Instructions

1. Mix cassava, sugar, and water in a bowl.
2. Pour into a greased steaming dish and steam for 30 minutes.
3. Let cool, then cut into squares.
4. Roll in shredded coconut and top with grated cheese.

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