Hong Kong, one of the Alpha+ world cities and the most densely populated areas in the world with a pluralistic society. A social atmosphere of harmony, inclusiveness and mutual respect is very important.
Filipinos is the largest ethnic minority in Hong Kong, numbering approximately 130,000. Many of whom work as foreign domestic helper, and other Filipino professionals work as engineers, IT professionals, professional service industries, as well as entertainers. How well do you know about the Filipinos culture and lifestyle in Hong Kong? Let us take a tour on 8 Classic Filipino Desserts You should know!
Every sweets lover worth their sugar will know the Philippines for the country's rich treasure trove of delicious goodies. From a tantalisingly purple pastry to a sticky rice cake, here are the treats from which Filipinos have derived a sugar high for generations. A little caution, however: these are highly addicting. Eat responsibly!
Mais Con Yelo
Filipinos are known to enjoy the simple things in life, one of which is a delicious mais con yelo. It's mainly made up of three ingredients: corn, ice, and sweetened milk. Some variations include corn flakes (for that extra crunch), or even a slice of leche flan. Delicious!
Is there anything more refreshing than halo-halo in the summer? Quick answer: no. This popular Filipino dessert is known worldwide for its zany presentation and refreshing flavour. Much like mais con yelo, it's made up of crushed ice, sweetened milk, and a whole bunch of other ingredients you can customise to your liking. Traditionally, there's saba (banana), gulaman (jelly), sago (tapioca pearl), and nata de coco (coconut gel). Others like to add their own twist such as corn flakes, macapuno (coconut sport), ice cream, leche flan, and even bits of mangoes! It's all up to you to halo-halo according to your own enjoyment.
The distinctive look of buko pandan has made it a popular dessert at traditional celebrations and Filipino family reunions. The bright green colour of buko pandan signifies the pandan (or screwpine) flavour, that mixes beautifully with gulaman (jelly cubes), young coconut (buko), and sweetened milk. It's rich, creamy, and oh-so-simple to make!
A personal favourite, sapin sapin is a delicious, multi-coloured and multi-layered Filipino rice cake that's often topped with latik (coconut milk residue) or niyog (dessicated coconut). While some sapin sapin variations have more layers, the traditional one often has just three: white (coconut flavoured), yellow (jackfruit flavoured), and purple (ube flavoured). They combine all the sweetness of these fruits into one bite for the perfect after-meal snack.
Another coconut-inspired Filipino dessert, maja blanca is sometimes known as coconut pudding. Oftentimes, bakers will add corn to the recipe, though it's not necessarily a prerequisite. A delicious maja blanca must, however, be the perfect level of creamy to really bring out the best of all its flavours.
Another Christmas staple, puto bumbong is a one-of-a-kind Filipino dessert that's often enjoyed with margarine and muscovado sugar. It's made by steaming purple rice mixture wrapped in leaves inside a bamboo. Despite the modernity of the Philippines, people can still be spotted enjoying this traditional snack all around its seven thousand islands come December (though we wish it wasn't seasonal so we could have it all year long!).
Perhaps the most popular of all rice cakes in the Philippines, biko is made from malagkit (sticky) rice variety, coconut milk, and brown sugar. It's often served on a round bilao (woven bamboo tray) and enjoyed as a communal snack or dessert. While most other rice cakes—such as puto or sapin sapin—use glutinous rice or rice flour, biko uses whole rice grains, making it a unique dish that's popular in the traditionally carb-filled Filipino diet.
A popular rice cake dessert, suman is as versatile as you would imagine Filipino cuisine to be, with many ways that people can make or present it. One of the varieties, which comes from the city of Baler, is the black rice suman, while in Ilocos, people enjoy tupig, which is quite similar from the traditional suman but is grilled instead of steamed. Suman moron has chocolate in it, while the Cebuano binaki is suman made from corn.