Philippines is one of the countries that consumed sweets to a high level, we love sweets, any kind, from main dish to dessert, I guess that the reason why Diabetes is one of the common illness here in Philippines. Even our spaghetti is sweet, we have lots of sweet dishes that will leave your mind questions. When you go to Philippines? Sweets everywhere.
We have different kinds of candies here, name it and we have it here. From well-known candies to exotic candies like worm candy, yes, its really a worm that gets dried and cooked with sugar, lots of lots of sugar, but for now we will have the basics.
Today I’m going to give you 5 Famous Signature Filipino Candy Recipes:
Pandan Coconut Candy is popular in Asia and Southeast-Asian Countries. Pandan Coconut Candy can be found in variations from Singapore, Malaysia, India, Vietnam and Philippines. It has a sweet and very unique taste that you can’t resist and a very good sweet smell too.
This is my version of Pandan Coconut Candy Filipino Recipe! Enjoy!
½ cup condensed milk (4 oz/160g)
1 tsp. pandan paste
3 cups fresh grated coconut (300g)
½ cup sugar (110g)
Grease a pan or rectangular container.
In a non-stick pan on medium low heat, combine pandan paste, condensed milk, sugar and coconut.
Stir constantly until coconut clumps together for 25 minutes.
Then transfer mixture to a container and level the surface with a spatula.
Press down firmly with a plastic wrapper or a wax paper and set candy aside to cool.
After 30 – 50 minutes, cut into 16 pieces with a well greased knife.
Allow candy to cool and set overnight.
Remove cubes from pan and store in an air-tight jar.
Pastillas de Leche is a Spanish dialect which means (milk tablets) or (milk pills) which basically describes this Spanish-Filipino sweet delicacy. This is made from evaporated milk with powdered milk and some mixtures to form a dough like mixture, formed into small shape and coated with sugar.
Pastillas de Leche are sweet, soft milk candies that are served for dessert and snacks. This is very easy to prepare and to cook. Today, I will give you my version of Pastillas de Leche Filipino style recipe. Enjoy!
1 can 14 ounces, condensed milk
2 cups powdered milk, sifted
½ cup granulated sugar, sifted
In a large mixing bowl, place the condensed milk.
Fold-in gradually the powdered milk. “The texture of the mixture will be similar to dough once all the powdered milk was added completely.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
Ice Candy is one of the usual and famous summer treats here in the Philippines especially for the kids. It is a shaked fruits or a frozen juice in little ice bags where you have to nibble at the end of the plastic to sip or bite the ice candy. Ice Candies comes in different flavors. Most common are orange, mango, buko, grapes and avocado.
Almost any fruits or even chocolates can be used to make ice candy. However, there are creative individuals who went beyond the norm by creating the next level of fruit Ice Candies. Dorian, Jack fruit, buko, macapuno fruit and fruit salad ice candies are just a few of them.
Today I will share to you my version of Ice Candy – Different Flavors Recipes! Enjoy!
7 liters water
1 cup powdered milk, fresh, or condense milk
1-2 cups or more desired flavor (orange, mango, buko, grapes and avocado, etc)
2 cups cassava starch or corn starch dissolved in 1.5 liters water
1 ½ – 1 ¾ kg. sugar
1/2 tsp. salt
1-2 pack 1 1/4 X 10 ice candy wrapper
Place 7 litres water in a pot and bring to a boil then add the sugar and salt and mix well until it fully dissolves.
Add the dissolved corn starch or cassava starch and powdered milk in the boiling water.
Continue stirring to avoid the lump formation.
Boil for 8 minutes, then turn off the heat and set aside, allow cooling for few hours then add your desired flavours.
Pack in the ice candy wrapper and freeze until frozen.
Pastillas de Ube is a bite sized sweet chewy purple yam flavoured candy and is made from milk, purple yam and sugar. It is a perfect gift and dessert for picnics and parties. This delightful piece of heaven is attributed to the province of Bulacan which is located in Philippines and which is still the pastillas making capital of the country.
Aside for its easy to prepare and to cook, this is a very yummy and a delightful treat to all of us specially our kids. This sweet chewy candy was sold everywhere in our country, you can see and taste different versions of it, but for now, this is my version of Pastillas de Ube Recipe. Enjoy!
2 cups grated ube or boiled & mashed ube
1 can (300ml) sweetened condensed milk
½ cup refined sugar
Colored Paper “Papel de Hapon”, for wrapping or use paper liners & clear cellophane.
Clean, peel and slice the ube then put it in a large casserole with enough water to cover the ube.
Boil ube over medium heat until tender and strain, cool down before mashing.
In a non-stick pan, combine ube and sweetened condensed milk and mix well.
Cook over low heat and stir constantly to avoid mixture from burning.
Constantly mix the ube until thick and smooth. “When your ube mixture doesn’t stick to the pan and starts to form soft dough it’s done and remove it directly from the fire.
Transfer the ube pastillas in a greased pan and flatten the entire mixture using a greased spatula or any similar utensil.
Set aside and let it cool down completely before cutting into small bite-size pieces.
Slice ube pastillas according to your size preference using a greased knife.
Roll Ube pastillas lightly with sugar and shake off the extras.
It is called “Kopyor” in Indonesia and called Macapuno in Philippines. It is a coconut sport or naturally occurring coconut mutant which has an abnormal development of the endosperm. As a result, it is a soft jelly-like coconut flesh. Unlike a coconut fruit, Macapuno does not contain water inside but instead it is completely filled with thick and curdled white meat.
Macapuno meat is famous and widely used for making popular and world class sweets like macapuno ice cream, macapuno candy and macapuno preserves. Today, This is my version of Macapuno Balss Recipe. Enjoy!
2 cups macapuno “mutant coconuts”, preserves
3 – 4 cans (300 ml) condensed milk
1 cup cornstarch
1/4 cup water
In a pan over low heat, combine macapuno preserves and condensed milk.
Halfway, remove from heat and add the cornstarch which is “dissolved in a little water”
Blend well and continue cooking while stirring constantly.
Continue until it thickens till mixture separates from pan.
Let it cool and form little balls until all was form and get a plastic candy wrapper, wrap the Macapuno Balls.