(Sweet Potato Tangyuan in Coconut Milk) Soft, chewy tangyuan filled with banana, gently simmered in creamy coconut milk with tropical fruit and tapioca pearls—this Guinataang Tangyuan is my Filipino-inspired take on a dish traditionally enjoyed during Dongzhi (冬至节), the Winter Solstice Festival. Tangyuan (汤圆) are most commonly eaten around Dongzhi to symbolize wholeness, togetherness, and… Continue reading Guinataang Tangyuan
Tag: Dessert
Arroz con Leche de Coco (Coconut Milk Rice Pudding)
Creamy, cozy, and lightly spiced, this Arroz con Leche de Coco brings together the richness of coconut milk with the comforting texture of glutinous rice. It’s warm enough for chilly December evenings but refreshing when served chilled the next morning for a quick filling breakfast. And because it’s naturally dairy-free, gluten-free, and wonderfully simple to… Continue reading Arroz con Leche de Coco (Coconut Milk Rice Pudding)
Pumpkin Spice Conchas
Yield: 6 conchasPrep Time: 30 minutes (plus rising time)Bake Time: 25 minutesTotal Time: ~5 hours 🍂 A Cozy Fall Twist on a Classic Pan Dulce Fall baking has officially taken over my kitchen! And honestly? I’m not fighting it. I cannot get enough of these warm, spiced, cozy flavors, and I’m squeezing in every fall… Continue reading Pumpkin Spice Conchas
🥥 Kabocha and Coconut Pecan Rolls
Yield: 9 rollsPrep Time: 30 minutesWait Time: 4 hoursCook Time: 1 hour 15 minutes Soft rolls made with our signature house dough are swirled with homemade coconut jam and filled with toasted pecans and coconut flakes. These Kabocha and Coconut Pecan Rolls bring together the warm comfort of fall baking with flavors rooted in Filipino… Continue reading 🥥 Kabocha and Coconut Pecan Rolls
Thousand Layer Mooncake with Ube Halaya
Flaky. Vibrant. Celebratory. These Thousand Layer Mooncakes are a mesmerizing take on the traditional Teochew-style spiral mooncakes, filled with creamy ube halaya and wrapped in delicate layers of purple and white pastry. Each bite is flaky, just lightly sweet, and rich with coconut and ube flavor. Absolutely perfect for gifting, celebrating, or simply marveling at… Continue reading Thousand Layer Mooncake with Ube Halaya
Coffee Rum Bundtinis
These Coffee Rum Bundtinis are mini indulgences packed with rich coffee aroma, buttery cake texture, and a boozy coffee rum glaze that seeps into every bite. They’re perfect for celebrations, holiday dessert tables, or simply spoiling yourself with a treat that feels luxurious. The best part? The coffee rum infusion gives them a depth of… Continue reading Coffee Rum Bundtinis
Creamy Horchata with Dalgona de Olla
Thick. Fluffy. Spiced. This cozy drink takes all the comforting flavors of horchata and gives them a whipped coffee makeover. You’ll blend up a rice-forward horchata milk from scratch and top it with a dalgona made from cinnamon-infused café de olla flavors. Perfect for a slow afternoon or a special coffee moment at home. What… Continue reading Creamy Horchata with Dalgona de Olla
Macadamia-Crusted Lumpia
🌴Banana and coconut wrapped in golden crisp lumpia, rolled in caramel and crushed macadamia nuts. It’s dessert. It’s indulgent. It’s your new tropical go-to. A Taste of the Islands, Wrapped in Lumpia This Macadamia-Crusted Lumpia is inspired by the merienda tradition of turon (banana lumpia), but it takes a tropical twist by adding crunchy young… Continue reading Macadamia-Crusted Lumpia
Coconut Panna Cotta with Honeyed Peach Gum
Creamy, refreshing, and just the right amount of fancy—this coconut panna cotta is a beautiful fusion of flavors and textures. Perfect for make-ahead entertaining or an elegant treat to share with family. ✨ Why You’ll Love This Recipe 🥥 Ingredient Spotlight Peach Gum (桃胶) Peach gum is a natural resin from wild peach trees, often… Continue reading Coconut Panna Cotta with Honeyed Peach Gum
Calamansi Bars with Sesame Crust
Ah, Calamansi. The “lemon of the Philippines.” These small, green, sour-turned-sweet citrus gems are a staple in Filipino cuisine. Also known as Calamondin, they thrive in the heat of the tropics, but surprisingly, both my aunt and my folks have managed to grow them in California. As for me? I have a tall, skinny bush… Continue reading Calamansi Bars with Sesame Crust
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