Filipino

Vegetarian

Snack

Dessert

No-cook

Avocado Milk and Ice is a popular Filipino dessert drink that combines creamy, ripe avocado with chilled milk and crushed ice. It’s a sweet, smooth, and refreshing beverage perfect for hot days. The creamy texture of the avocado pairs perfectly with the sweetness of the milk, making it a deliciously satisfying treat. Often enjoyed as a cool refreshment or dessert, this Filipino classic is simple to make and incredibly delicious!

Avocado, Milk, and Ice

Buko pandan is a popular Filipino dessert made with pandan (a tropical plant) jelly, shredded young coconut meat (aka buko), table cream, sweetened condensed milk, and evaporated milk. It is believed to have originated on the island of Bohol in the Eastern Visayas region. This dessert is my favorite Filipino dessert!!!! I love it with a scoop of ice cream on top and toasted rice crisps for a little crunch.

For the jello, you can use green agar agar, the long green sticks on the left, or a ready-made buko pandan jelly mix like the Nora brand on the right. You can also adjust the sugar content to your preference for green agar agar since it is not pre-sweetened, which is nice. I used the ready-made mix in the video for convenience, but both work equally well. I also found buko pandan condensed milk at Island Pacific, but you can use regular condensed milk. To save time you can also make the jello and tapioca balls beforehand.

Buko Pandan

Baking

A traditional Filipino dessert made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Cassava is also known as yuca, manioc, arrowroot, and tapioca. It’s commonly eaten for merienda (afternoon snack) and served during gatherings and special occasions. It is a type of bibingka or traditional baked cake originating from native recipes that uses cassava instead of the traditional ground glutinous rice batter. This recipe uses my mom’s special touch: a hint of lemon zest in the custard. It’s def one of my favorite Filipino desserts!

Cassava cake

A sweet twist on a classic Filipino snack. Turon is a made of thinly sliced bananas rolled in a spring roll wrapper, and deep-friedg until crisp. The creation of turon is often linked to the strong Chinese presence in the Philippines before Spain’s colonization. In this version, I dipped the saba in brown sugar, added some milk chocolate which gives it texture and a rich sweetness, then deep fried with extra brown sugar on top. The result is a little pocket of heaven that fits in your hand.

I used curly tops chocolate, however, you can use any chocolate of your choice! I think chocolate chips would be excellent in this! Also, nutella would be a yummy addition as well. :) 

Chocolate Turon

Dinner

Lunch

Today’s menu is Filipino ginataang bilo-bilo, except this recipe is made easy with Synear Foods Sweet Ube Dumplings. They can be found at Costco, along with their Chicken Soup Dumpling and my personal favorite, their Wagyu Beef Soup Dumpling with Truffle Flavor. These 3 products are available exclusively at these events and are new flavors for the LA area! They’re so easy to prepare and would be a crowd-pleaser at your next party or gathering.

I used the Sweet Ube Dumplings to make this easy ginataang bilo-bilo. This dish is rich and creamy with the sweetness of the coconut milk and cream, balanced by the soft dumplings and the nutty flavor of the sweet potatoes and bananas.

Ginataang Bilo-Bilo with Synear Sweet Ube Dumplings

Side

If you're a fan of Jollibee's iconic pies, then you're going to love this homemade Mango Peach Pie recipe! This irresistible dessert combines the sweetness of ripe mangoes and juicy peaches, enveloped in a perfectly crispy, golden crust. 

Mango Peach Pie

American

A fun twist on a classic treat! These Ube Rice Crispy Treats are chewy, buttery, and packed with the rich, nutty flavor of ube. These rice crispy treat being the perfect balance of nostalgia and Filipino flair.

Ube Rice Krispie Treats

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