Best Ginger Orange Juice Recipe

Best Ginger Orange Juice Recipe

This refreshing ginger orange juice combines sweet oranges, earthy carrots, zesty lemon, and warming ginger for a bright, nourishing drink. It’s a simple, homemade juice perfect for boosting your daily wellness routine.

Prep Time10

Total Time10

Course: Drinks

Cuisine: Fusion (American-Filipino/Asian)

Servings: 3 glasses

Calories: 154kcal

Author: Lainey

Ingredients

▢ 6 navel oranges
▢ 1 lemon
▢ 4 small carrots or 2 large carrots
▢ 1 inch ginger

Instructions

Prepare the Produce

Wash all produce thoroughly.
Peel the oranges and lemon. Discard the peels.
Trim both ends of the carrots and discard.
Peel the ginger and discard the skin.

Juice and Serve

Process all prepared ingredients through a juicer until smooth and fully extracted.
Pour into glasses and enjoy immediately.

Notes

I used a Breville juicer.
Best consumed fresh for maximum nutrients.
If you don’t have a juicer, you can blend with a little water and strain.

Serving: 1gCalories: 154kcalCarbohydrates: 40gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 14mgPotassium: 556mgFiber: 8gSugar: 25gVitamin A: 2538IUVitamin C: 185mgCalcium: 134mgIron: 1mg

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BEST No Bake Biscoff Cheesecake

Mar 18, 2026 · 20 Comments

Chill with simple ingredients and make yourself a No-Bake Biscoff Cheesecake! This easy and creamy dessert is made for Lotus Biscoff lovers and chocolate fans. Its buttery cookie crust and rich Biscoff cheesecake filling make every bite extra special!

Taste creamy no-bake desserts like this with my Mini Salted Caramel Cheesecake and No-Bake Oreo Cheesecake recipes!

No-Bake Biscoff Cheesecake with one slice of it

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Why You’ll Love This Recipe

This No Bake Biscoff Cheesecake recipe is beginner-friendly and requires no baking at all. Just mix, chill, and serve. It’s perfect for hot days or when your oven is already busy.

The texture is ultra creamy and smooth. The Biscoff flavor is warm, caramel-like, and slightly spiced. It tastes bakery-quality but is easy to make at home.

While it’s an indulgent treat, Biscoff cookies contain cinnamon, which is known for its antioxidant properties. You can control the sweetness by adjusting the sugar. It’s a dessert that feels special without being complicated. Try this out!

Ingredients

Listed below are all the ingredients you will need:

Biscoff cookies
Unsalted butter
Cream cheese
Granulated sugar
Biscoff spread
Vanilla extract
Heavy cream
Dark chocolate chips
Chocolate shavings

See the recipe card for quantities.

All ingredients for No-Bake Biscoff Cheesecake in bowls

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Instructions

Make the Crust

1. Crush Biscoff cookies into fine crumbs and mix with melted butter.

2. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

3. Chill in the refrigerator while preparing the filling.

Crushed Biscoff mixed with melted butter and vanilla

Prepare the Filling

4. In a mixing bowl, beat cream cheese and sugar until smooth.

5. Add Biscoff spread and vanilla extract, then mix until fully combined.

6. In a separate bowl, whip cold heavy cream to soft peaks.

7. Gently fold the whipped cream into the cream cheese mixture.

Cream cheese mixture blended with Biscoff cookie butter

8. If using, fold in the melted chocolate chips for a chocolate twist.

Assemble the Cheesecake

9. Spread the filling over the crust in two layers.

Batter poured into a cookie crust and smoothed into a pan

10. For extra texture, sprinkle crushed Biscoff cookies between the layers if desired.

11. Smooth the top and refrigerate for at least 6 hours or overnight.

Make the Topping

12. Warm heavy cream and Biscoff spread together in a small saucepan or microwave until smooth.

13. Let cool slightly, then pour over the chilled cheesecake.

Garnish and Serve

14. Garnish with crushed Biscoff cookies and chocolate shavings.

15. Slice and serve chilled.

Biscoff biscuit over the No-Bake Biscoff Cheesecake

Substitutions & Variations

Ingredient Swap
Graham crackers can be used in place of Biscoff cookies for the crust, too.
Variation
If you want a lighter version, try whipping cream instead of heavy cream.
Mistake to Avoid
Do not skip chilling time. The cheesecake needs enough time in the fridge to set fully. If sliced too early, it may lose its shape.
Storage Tips
- This no-bake cheesecake stores well in the refrigerator for up to 3 days.
- You can store it in the freezer for up to 1 month. But texture is best when kept in the fridge.

Simply Bakings Recommends

Make your recipes easier and more enjoyable with tools and ingredients we personally love.

No-Bake Biscoff Cheesecake presented on the table

FAQs

Can I use another cookie instead of Biscoff?

Yes! Graham crackers or digestive biscuits also work well, though the flavor will be milder. A sharp knife helps cut a clean slice, no matter which crust you choose.

What pan should I use?

A 9-inch springform pan gives the cheesecake its clean shape and makes it easy to remove. You can also use a piping bag to decorate the top before you slice and serve.

Can I make this ahead of time?

Absolutely! This set cheesecake tastes even better the next day after it chills overnight. The leftovers store well in an airtight container.

Do I need a mixer for this recipe?

A hand mixer is best for whipping the cream and smoothing the filling, but you can whisk by hand with extra effort until it reaches stiff peaks.

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Hosting last minute guests and need an impressive dessert? This No Bake Biscoff Cheesecake chills beautifully, looks stunning, and requires zero baking—perfect for simple or special occasions!

How to Make Perfect Crispy Plantain Chips

Mar 11, 2026 · 11 Comments

Learn how to make perfect crispy plantain chips with just a few simple ingredients that turn into a crunchy snack for kids with no preservatives!

Two cups filled with crispy Plantain Chips

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Listed below are all the ingredients you will need:

Green plantains
Salt
Vegetable oil

See the recipe card for quantities.

Instructions

Peel the plantains and slice them lengthwise into thin strips. In a skillet, heat about 2 inches of vegetable oil or olive oil until 350°F (175°C). Fry the slices in batches until golden brown and crisp, then drain on paper towels.

Chopping up and frying Plantain cuts to make chips

Sprinkle the cooked bananas with salt and set aside to cool slightly before serving in a bowl or in any food container of your choice. Enjoy!

Storage

Store plantain chips, also known as mariquitas or platanitos, in an airtight container at room temperature for up to three days, and avoid freezing them because moisture will soften them.

FAQs

Why do my plantain chips turn soft?

They may be sliced too thick or fried at low heat; thin slices of plantain and hot oil are key.

Can I bake these instead of frying?

Yes, but frying gives the crispiest texture and best flavor.

Can I use ripe plantains?

Yes, but the overripe ones will make the chips sweeter, slightly chewy, and not so crispy.

Crispy Plantain Chips crowded in a transparent cup

5 from 7 votes

How to Make Perfect Crispy Plantain Chips

These crispy plantain chips are thinly sliced, perfectly fried, and lightly salted for an irresistible crunch. They’re a simple snack that stays crisp every time!

Prep Time10

Cook Time10

Cool Time5

Total Time25

Course: Appetizer, Snack

Cuisine: Fusion (Latin American-Filipino)

Servings: 4 servings

Calories: 180kcal

Author: Lainey

Ingredients

▢ 2 green plantains
▢ ½ teaspoon salt (or to taste)
▢ vegetable oil enough for frying

Instructions

Prepare the Plantains

Cut off both ends of the plantains.
Make a shallow slit along the length of each plantain skin.
Carefully peel off the skin without cutting into the flesh.
Slice the plantains lengthwise into thin strips using a sharp knife or mandoline slicer. Aim for uniform thickness for even cooking.

Heat the Oil

In a large, heavy-bottomed skillet or deep fryer, add enough vegetable oil to fully submerge the plantain slices (about 2 inches deep).
Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping in a small piece of plantain—it should sizzle immediately.

Fry the Plantains

Carefully add a small batch of plantain slices to the hot oil. Do not overcrowd the pan.
Fry for 2–3 minutes per side, or until golden yellow and crisp.
Remove the chips using a slotted spoon or tongs and transfer to a paper towel-lined plate to drain excess oil.

Season and Cool

While still hot, sprinkle the chips with salt and toss gently to coat evenly.
Allow the chips to cool slightly to fully crisp up.

Serve

Serve immediately and enjoy crispy homemade plantain chips.

Notes

Use green (unripe) plantains for maximum crispiness.
Thin, even slices are key to crunchy chips.
Chips will continue to crisp as they cool.

Calories: 180kcalCarbohydrates: 22gProtein: 1gFat: 10gSaturated Fat: 2gSodium: 120mgFiber: 2gSugar: 8g

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Best Ginisang Togue

Mar 3, 2026 · 15 Comments

Ginisang Togue is a quick and easy Filipino vegetable stir fry recipe. It's made with mung beans, vegan meat, veggies, and savory seasonings. Anyone who wants a healthy dish will find this perfect and budget-friendly.

Try more veggie-forward Filipino dishes, like my Green Beans with Black Bean Sauce or my Vegan Huli Huli Cauliflower Bites!

Ginisang Togue served in a blue bowl with a spoon next to it

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Why You’ll Love This Recipe

Ginisang Togue is a simple and quick mung bean sprout recipe for busy days. It’s fully vegan and dairy-fre. That makes it healthy and flavorful. With basic pantry ingredients, beginners can make this dish.

Bean sprouts are low in calories but rich in fiber and vitamin C. They add a fresh crunch while supporting digestion. It can make any dish light and still feel satisfying.

It can be a side dish or a main dish with rice. It’s budget-friendly and easy to make, too!

The Story Behind Ginisang Togue

This humble Filipino dish is often made to stretch ingredients. It reflects love for simple meals that are affordable yet nourishing. Many Filipino families grew up with this served hot and fresh.

Where Ginisang Togue Comes From

This Ginisang Togue recipe comes from the Philippines. Since bean sprouts are cheap and easy to find, they're famous in local homes and carinderias. Home cooks created simple stir-fry versions using carrots and whatever vegetables were available.

When is this Dish Typically Enjoyed?

It's enjoyed as an everyday meal in Filipino homes. It's served during simple family lunches or dinners. Some people prepare it during Lent because it can be meat-free.

Ingredients

Listed below are all the ingredients you will need:

Vegan luncheon meat
Olive oil
Red onions
Garlic cloves
Red bell pepper
Snow peas
Bean sprouts (togue)
Vegetarian oyster mushroom sauce
Chili flakes
Lemon juice
Salt
Ground black pepper

See the recipe card for quantities.

All ingredients for Ginisang Togue in bowls

Instructions

Cook the Luncheon Meat

1. In a pan over medium heat, fry the vegan luncheon meat until browned.

2. Remove from the skillet and transfer to a bowl.

Sauté the Aromatics

3. In the same pan with the remaining oil, sauté red onions and garlic for 30 seconds.

Vegan meat, onions and garlic sautéing in a skillet

Add Vegetables and Season

4. Toss in the fried luncheon meat, red bell peppers, snow peas, and bean sprouts. Cook for 2 minutes while stirring.

5. Add vegetarian oyster mushroom sauce and chili flakes.

Bean sprouts and vegetables added to the pan

6. Season with salt and ground black pepper to taste.

Finish and serve.

7. Add the lemon juice and mix well.

8. Serve immediately. Best served with steamed rice or as a vegetable side dish.

Substitutions & Variations

Ingredient Swap
Use sliced mushrooms or firm tofu instead of vegan luncheon meat.
Variation
If oyster sauce is not available, try soy sauce with a small pinch of sugar. Adjust chili flakes depending on your preferred spice level.
Mistake to Avoid
Don't overcook the bean sprouts! They shouldn't be watery or soft. They should stay slightly crispy.

Storage

This dish keeps well in the fridge for 2–3 days when stored in an airtight container. But bean sprouts don't freeze well. They lose their crisp texture and become watery.

FAQs

Can I use regular oyster sauce instead of vegetarian oyster sauce?

Yes, you can. But it will no longer be vegan. Vegetarian mushroom sauce keeps the dish plant-based.

Is this dish spicy?

Yes, a little! The chili flakes add mild heat. Just adjust or remove them to suit your taste.

Do I need to cook bean sprouts for a long time?

No, please don't! Bean sprouts cook very fast and get soggy. So stir-fry them briefly on high heat.

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Need a light, healthy meal for the whole family? Ginisang Togue cooks quickly, uses bean sprouts and veggies, and makes a nourishing dish in minutes!

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Best Piaya Recipe

Feb 25, 2026 · 10 Comments

Piaya is a sweet and flaky Filipino snack filled with muscovado sugar and flavored with ube. The dish has that chewy crispy piyaya texture, especially when you roll the dough into a thin layer using your rolling pin or even your palms.

If you enjoy ube desserts, you’ll also love my Ube Buchi and Ube Hopia recipes!

A tin plate filled with a pile of piayas being served

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Why You’ll Love This Recipe

This piaya recipe is sweet, flaky, and lightly crisp on the outside. It is dairy-free and easy to make at home. The steps are also simple enough that beginners can follow along with no stress.

With easy to find pantry ingredients, you can make batches of this recipe—no fancy tools needed, like a pastry cutter. You can even make the mixture fully vegan by using plant-based shortening.

Muscovado sugar adds a deep caramel flavor, and it is less processed than white sugar. It also contains small amounts of minerals like iron and calcium.

The Story Behind Piaya

Piaya is a famous flatbread from Bacolod, Philippines. It is known for its thin dough and sweet filling, which many families enjoy as a simple snack with coffee or tea.

Where Piaya Comes From

Piaya comes from Bacolod City in Negros Occidental, Philippines. It was first made by local bakers who had easy access to muscovado sugar. Over time, street vendors helped make it popular across the country.

When is this dish typically enjoyed?

Piaya is enjoyed all year round. It is often served as a snack in the afternoon. Many people bring it home as pasalubong from Bacolod. It is also common during fiestas and family gatherings.

Ingredients

Listed below are all the ingredients you will need:

muscovado sugar
all-purpose flour
oil
ube syrup or flavoring
vegetable shortening
salt
sesame seeds
water

See the recipe card for quantities.

All ingredients for Piaya in separate bowls

Instructions

Make the Ube Filling

1. In a bowl, combine 1 ¼ cup muscovado sugar, 2 tablespoons ube flavoring, ½ tsp salt, and 1 ½ tbsp oil.

2. Add ¾ cup flour, then mix in 2–3 tablespoons of water until a dough-like filling forms.

3. Transfer the mixture onto cling wrap or parchment paper, shape it into a log, and chill for 30 minutes.

4. Dust lightly with flour before wrapping to prevent sticking.

Glass bowl with ingredients for Piaya mixed togeher

Make the Dough

1. In a bowl, mix 2 cups of flour, ½ cup of vegetable shortening, and 7 tbsp of water until a smooth dough forms.

2. Cut out ¼ of the dough and transfer it to another bowl.

3. Add 1 tablespoon ube flavoring to this smaller dough portion and knead until evenly colored.

4. On a floured surface or parchment, place both doughs side by side, roll them together, and refrigerate for 30 minutes.

Assemble the Piaya

1. After chilling, cut both the filling and dough into approximately 25-gram portions.

2. Roll one dough portion into a small circle. Then, place a piece of ube filling in the center, seal the edges, and gently flatten.

3. Sprinkle sesame seeds on top and press lightly with a rolling pin so they stick.

4. Dust lightly with flour.

Piaya dough balls flattened and cooked in pan

Cook and Serve

1. Heat a pan over medium-high heat.

2. Cook each piaya until lightly browned and slightly puffed, flipping to cook evenly on both sides.

3. Remove from the pan and let cool slightly.

4. Serve warm and enjoy your freshly made ube piaya!

A stack of yummy Piaya being served at the table

Substitutions & Variations

Ingredient Swap
Dark brown sugar is a good substitute for muscovado sugar if needed.
Ube flavoring can be swapped with pandan or chocolate syrup for variations.
Variation
If you prefer a classic taste, try vanilla instead of ube flavoring.
Mistakes to Avoid
Don't overfill the dough! The filling may leak while cooking. Seal the edges well before flattening into a disk.

Storage Tip

Piaya can be stored at room temperature in an airtight container for 2–3 days. It does not freeze well because the texture may turn dry. Store cooked piaya separately and reheat in a pan before serving.

FAQs

Can I make it without ube flavor?

Yes, simply skip the ube syrup and use plain muscovado sugar for a classic Piaya, just like swapping regular rice for Spanish rice in a paella pan.

Can I use oil instead of vegetable shortening?

You can, but shortening creates a flakier and more traditional texture, much like choosing olive oil or chicken broth affects paella texture and the formation of socarrat at the bottom of the pan.

Can I toast piaya the next day?

Yes! Warming it in a dry pan brings back its crisp edges, the same way reheating chorizo, sausage, peas, chickpeas, asparagus, tomatoes, or mussels in a skillet boosts their flavor with a simple stir of salt, pepper, saffron, or paprika.

What does piaya taste like?

It’s sweet, slightly chewy, and flaky, with a caramel-like filling that melts as it cooks, similar to crisp vegetables caramelizing in a skillet.

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Craving something sweet, using quick ingredients? This Piaya recipe cooks fast and gives any home cook a warm, flaky dessert in minutes!

Best Soy Marinated Mushrooms

Feb 18, 2026 · 14 Comments

Soy Marinated Mushrooms is a quick and easy mushroom dish made with simple ingredients and marinade. Vegan side dish or appetizer lovers won't need much time or effort to make it. It comes together fast while having that savory depth of flavor!

Try another mushroom recipe, like my Mushroom Chicharon and my hearty Ginisang Patola with Mushroom!

Soy Marinated Mushrooms served in a white bowl

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

White button or crimini mushrooms – These mushrooms stay firm, absorb the marinade well, and give the best bite.
Red onion – Adds a mild sharpness and a pop of color to balance the rich soy marinade.
Garlic – Provides deep flavor and helps the marinade taste bold and aromatic.
Oregano and parsley – These dried herbs bring freshness and a herby kick to the dish.
Olive oil and red wine vinegar – Create the base of the marinade, giving richness, acidity, and a perfect balance of flavors.

All ingredients for Soy Marinated Mushrooms in bowls

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Storage

This dish stores well in the refrigerator for up to 1 week, but mushrooms do not freeze well because the texture becomes soft and watery.

FAQs

Can I use other types of mushrooms?

Absolutely! Shimeji, oyster, or portobello mushrooms all work, but cooking time may vary, and they can also be sautéed in a pan or skillet for extra flavor. You can even mix in ginger, pepper, or a drizzle of sesame oil for added umami.

Is this recipe gluten-free?

Yes, just swap the soy sauce with tamari if you want it fully gluten-free, a great option often found in the grocery store next to the other sauces.

Can I make it less tangy?

You can reduce the vinegar or add a little more olive oil to balance the flavor, or sweeten it slightly with honey, and use apple cider vinegar for a softer acidity and rounder taste.

Do I need to cook the mushrooms first?

Yes! If you boil the mushrooms briefly, it softens. This helps absorb the marinade better if you're using shiitake mushrooms or other earthy mushrooms with firmer stems. Adjust cooking times as needed, and pat the mushrooms dry with a paper towel to remove liquid or dirt before placing them in a jar with a tight lid.

A jar of Soy Marinated Mushrooms next to a white bowl with some soy marinated mushrooms

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Best Asian Okra Recipe

Feb 11, 2026 · 16 Comments

This Asian okra recipe is a quick and easy veggie stir fry made with fresh okra and simple savory seasonings.

Try more Asian-style dishes; you’ll also love my Tofu Katsu and crispy, crowd-favorite Kangkong recipes.

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Okra – Fresh okra works best for a tender, non-slimy finish when cooked quickly; choose firm pods and pat them dry with a paper towel for a better texture and less sliminess.
Dried seaweed—soak it well so it blends smoothly into the dish, especially when you mix everything in the pot.
Tomato—gives natural sweetness and helps create a light sauce.
Vegetarian oyster sauce or liquid aminos—adds savory richness without overpowering the veggies; you can also try tamari or vegan oyster sauce for deeper flavor.
Garlic and onion—build flavor fast and make the dish taste fuller and more aromatic, especially when cooked with ginger or paired with veggies like eggplant.

All ingredients of Asian Okra recipe in separate bowls

Storage

This dish keeps well in the fridge for 2–3 days. But the okra does not hold up well to freezing, as it can turn mushy, even if you boil it first for prep.

FAQs

Can I make this oil-free?

You can sauté the vegetables in a little water. It makes the flavor lighter. Some of its favorite ways of cooking might rely on oil for richness.

Can I make it spicy?

Absolutely! Add sliced chilies or chili flakes while sautéing the garlic.

Can I skip the seaweed?

Yes, but the dish will lose some umami; you can add a splash of soy sauce to adjust the flavor.

Does okra become slimy when cooked?

It can, but slicing it thin and cooking it quickly over medium heat keeps the texture pleasant.

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BEST Pear Coffee Cake

Feb 4, 2026 · 12 Comments

Love coffee and pears? Then the Pear Coffee Cake is what you need! This cozy, beginner's recipe is filled with juicy ripe pears and warm cinnamon. Anyone who loves fruit recipes will find this treat special without making any extra effort!

More creamy and fruity desserts to enjoy: my Oreo Pumpkin Cheesecake and classic Cassava Cake!

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

All-purpose flour – Gives the cake a soft but sturdy crumb. It's great, especially when combined with the dry ingredients in a large bowl.
Whole wheat flour – Adds a light nutty flavor and boosts texture without feeling heavy. Blends well when mixed with the wet ingredients in a separate bowl.
Pears – Bartlett or D’Anjou work best because they become tender and sweet when baked and sit beautifully on top of the batter.
Ground cinnamon – Brings warmth and balances the natural sweetness of the fruit, especially when paired with a hint of nutmeg and vanilla extract.
Chopped pecans – Add crunch to the streusel and pair beautifully with pears.

All ingredients for the Pear Coffee Cake recipe

Storage

This cake stores well in an airtight container in the fridge for up to 3 days and can be frozen for up to 1 month without losing its soft texture.

FAQs

Can I swap oat milk for another milk?

Absolutely! Almond milk, soy milk, or dairy milk will all work, especially when whisking the eggs and melted butter into the wet mix.

Can I use canned pears?

Yes, but drain them well so the cake doesn’t get soggy.

Can I make it ahead?

Yes! Bake it the night before and keep it chilled; the flavor gets even better the next day.

Do I need a mixer?

No, this recipe mixes easily by hand, making it perfect for quick baking during the holiday season when you're juggling cookies and other treats.

Pear Coffee Cake on a white plate with a fork

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Best Passion Fruit Juice Recipe

Jan 28, 2026 · 30 Comments

Feel like you're in Brazil or Hawaii with the Passion Fruit Juice! This bright, refreshing drink is made for anyone who loves tropical flavors. Busy home cooks will find it easy, quick, and naturally sweet-tart. Its bold aroma and real fruit pulp will give every sip that vibrant island feel!

Try my other easy and refreshing jellies and drinks, Cantaloupe Juice and Buko Pandan, for more fun, tropical flavors!

Two glasses of Passion Fruit Juice with straws

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Passion Fruit – Use ripe yellow passion fruit or purple passion fruit for the best sweetness and aroma; wrinkled skin means extra flavor. Both varieties offer a rich, tropical taste known in many passion fruit puree recipes.
Sugar – Adjust the sweetness to your taste. Don't pour in a lot of sugar. If you prefer a more natural sweetener, try honey or agave syrup.
Water - little water keeps the juice crisp and clean.
Lime Juice – Adds a bright, tangy balance that makes the passion fruit shine.
Ice Cubes – Ice cube trays are your best friend here—use them to chill the juice without watering down the bold flavor too quickly.

All ingredients for Passion Fruit Juice in bowls

Storage

This passionfruit juice does not freeze well. Store it in the fridge and enjoy within 2–3 days for the freshest flavor.

FAQs

Can I skip the sugar?

Yes! Sweeten it with simple syrup or honey. Just make sure the juice is at room temperature before adding any remaining ingredients so everything mixes smoothly.

Can I use frozen passion fruit pulp?

Absolutely! It works well and still gives you a strong, tropical taste—perfect for cocktails or desserts. Frozen pulp made from maracuya or chinola blends easily once thawed because the flesh turns soft and mixes into the liquid quickly.

Why do I need to strain the seeds?

The seeds of fresh passion fruits are hard and bitter. This makes straining the drink smoother. It also makes it the easiest way to enjoy. If you want to keep the fiber and vitamins in, you can skip straining. But it will change the texture.

Can I make this ahead of time for a party?

Yes! Mix everything except the ice. Add ice right before serving so you won't make it melt too quickly.

Glowing Passion Fruit Juices served at the table

5 from 15 votes

Best Passion Fruit Juice Recipe

This Passion Fruit Juice is sweet, tangy, and incredibly refreshing with bold tropical flavor. Fresh passion fruit pulp and a splash of lime juice create a vibrant drink perfect for warm days.

Prep Time15

Cool Time1

Total Time1 15

Course: Beverage, Drinks

Cuisine: Fusion (Brazil-Filipino)

Servings: 4 glasses

Calories: 214kcal

Author: Lainey

Ingredients

▢ 8-10 ripe passion fruits yielding about 1 cup pulp
▢ 3 cups water divided
▢ ¼–½ cup sugar adjusted to taste
▢ 1 tablespoon lime juice freshly squeezed
▢ Ice cubes for serving

Instructions

Prepare the Passion Fruits

Cut the ripe passion fruits in half.
Scoop out the pulp into a bowl. You should get about 1 cup of pulp.

Blend the Pulp

Transfer the passion fruit pulp to a blender.
Add 2 cups of water.
Blend on low speed for a few seconds to loosen the seeds from the pulp without crushing them too much.

Strain the Mixture

Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher.
Press down with a spoon to extract as much juice as possible.
Discard the seeds and remaining pulp.

Sweeten the Juice

Add the remaining 1 cup of water to the pitcher.
Stir in the sugar until fully dissolved. Adjust sweetness to your taste.

Add Lime Juice

Stir in the lime juice to enhance the flavor.

Chill and Serve

Refrigerate the juice for at least 1 hour until chilled.
Serve over ice cubes for a refreshing drink.

Serving: 1gCalories: 214kcalCarbohydrates: 53gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 57mgPotassium: 596mgFiber: 18gSugar: 32gVitamin A: 2164IUVitamin C: 52mgCalcium: 26mgIron: 3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Had a long, hot summer day and craving a cool drink? The ripeness and flavor of passion fruit juice will cool you down immediately. Give it a try today!

No-Fail Strawberry Matcha Pudding

Jan 23, 2026 · 19 Comments

Craving something creamy with fresh strawberries? This easy, no-fail Strawberry Matcha Pudding is a light, refreshing, beautiful dessert. It's the perfect snack for anyone looking for a treat in minutes!

Also, enjoy my Mango Sago and Buko Pandan recipes for your next sweet fix!

a glass of Strawberry Matcha Pudding topped with sliced strawberries

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Oat milk – a rich, creamy base. Keeps the recipe dairy-free. Use your favorite oat milk brand, available on Amazon.
Chia seeds – thickens naturally and creates that pudding texture. Grab high-quality ones online for the best results.
Maple syrup – A natural sweetener. Blends smoothly and adds a warm, caramel-like sweetness.
Vanilla extract – A small splash lifts the flavor and adds warmth to the pudding.
Latte-grade matcha powder – Choose a smooth, vibrant matcha so the flavor stays balanced and earthy and not bitter.

All ingredients for Strawberry Matcha Pudding in bowls

Storage

Before storing in the refrigerator, put the strawberry matcha chia pudding in an airtight container. It can last in the fridge for up to 3 days. Not ideal to freeze it, as the chia texture becomes gritty.

FAQs

What if I want to use a different milk?

It's fine! Any plant-based milk works. But oat milk gives the creamiest texture and a mellow taste. That pairs well with berries or almond flavors.

Can I skip the matcha?

Yes, you can. But it makes this pudding unique and balanced and helps prevent the chia from clumping when mixed well.

Can I use honey instead of maple syrup?

Absolutely—just keep in mind the flavor will be slightly richer and floral, especially when combined with fresh berries.

Can I meal-prep this?

Yes! Make individual jars and let them set overnight with the lid on to avoid clumping and enjoy easy grab-and-go breakfasts or snacks.

Strawberry Matcha Pudding on a white table

Strawberry Matcha Pudding in a cute glass cup with sliced strawberry topping

5 from 10 votes

No-Fail Strawberry Matcha Pudding

Make this colorful, no-cook Strawberry Matcha Pudding! It's inspired by a latte. This vegan, gluten-free treat layers strawberry purée, vanilla chia pudding, and matcha chia pudding for a fun breakfast, snack, or dessert.

Prep Time15

Chill Time4

Total Time4 15

Course: Breakfast, Dessert, Snacks

Cuisine: Fusion (Filipino-American)

Servings: 4 glasses

Calories: 198kcal

Author: Lainey

Ingredients

For the Chia Pudding:

▢ 1 ¾ cups oat milk*
▢ 7 tablespoons chia seeds
▢ 2-3 tablespoons maple syrup
▢ ½ teaspoon vanilla extract
▢ 2 teaspoons latte grade matcha powder

For the Strawberry Purée:

▢ 1 ½ cups strawberries** fresh or frozen and defrosted
▢ 1 tablespoon maple syrup

Instructions

Make the Chia Base

In a medium bowl, whisk together the oat milk, maple syrup, and chia seeds until evenly combined.
Set aside for 10 minutes to thicken slightly.

Make the Strawberry Purée

Add the strawberries and maple syrup to a blender.
Blend until smooth.

Flavor the Chia Mixtures

Once the chia mixture has thickened, whisk again.
Transfer about ⅓ cup (78 ml) of the mixture to a small bowl and stir in the vanilla extract.
Whisk the matcha powder into the remaining chia mixture.

Assemble

Layer into serving glasses: strawberry purée → vanilla chia → matcha chia.
Cover and refrigerate for at least 4 hours or overnight.

Serve

Top with fresh fruit, coconut flakes, granola, or coconut cream, if desired.

Notes

*Oat milk: Any milk variety can be used here. For a very dessert-like pudding, use coconut milk and 3-4 tbsp/45-60ml maple syrup.

**Flavour variations: Switch the strawberries for 1 ½ cups/240g raspberries.

Serving: 1gCalories: 198kcalCarbohydrates: 27gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 54mgPotassium: 233mgFiber: 9gSugar: 14gVitamin A: 333IUVitamin C: 32mgCalcium: 298mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Looking for a sweet treat without using the stove? This no-fail Strawberry Matcha Pudding is a fresh, beautiful dessert that takes no time at all to prepare!

BEST Cucumber Gazpacho

Jan 15, 2026 · 9 Comments

This refreshing cucumber gazpacho is a cold soup recipe made with a delicious blend of cucumber, lemon juice, and cilantro. It is perfect for a light meal or a refreshing appetizer, and it is best paired with bread, grilled dishes, or salads. Try this cucumber dish for one of the best gazpacho recipes!

If you love light meals, don't miss out on our Crispy Kangkong and Roasted Cauliflower Pasta for more!

Cucumber Gazpacho bowl with a spoon in it

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

English Cucumber – Best choice for a crisp and refreshing cucumber soup base.
Avocado – Ripe avocados add a creamy texture. It brings an extra layer of richness and sweetness to the soup.
Lemon Juice – Fresh lemon juice brightens the flavors, which makes the gazpacho more refreshing.

All ingredients for the Cucumber Gazpacho in bowls

Storage

Store in an airtight container in the fridge for up to 2-3 days. Best enjoyed fresh.

FAQs

Can I use a different type of cucumber?

Yes, feel free to swap with any cucumber that has edible skin. Try Persian cucumbers.

Can I make this in advance?

Yes, it can be made a day ahead. But the flavors are freshest when served within a few hours.

Can I add more vegetables to this?

Absolutely! Try adding bell peppers or tomatoes for extra flavor. For a bit of spice, try a small pinch of chili flakes or a drizzle of honey for sweetness. Also serve it with a dollop of Greek yogurt for a creamy finish. If you’re craving something extra refreshing, a side of watermelon or an ice cream for dessert would be perfect.

Cucumber Gazpacho surrounded with bowls of ingredients

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Do you need a refreshing vegan dish on hot summer days? This Cucumber Gazpacho will keep you energized with little effort!

Best Adobong Sitaw Recipe Without Meat

Jan 7, 2026 · 15 Comments

Meaty pork adobo out. Adobong Sitaw Recipe Without Meat in! This simple dish from the Philippines is made with green beans in a soy-based sauce. No special cooking methods needed for this great dish!

Try my Ginataang Kalabasa or Vegetarian Chicken Adobo recipes too!

Adobong Sitaw Without Meat in a rectangular plate

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Ingredient Notes

See the recipe card below for ingredient quantities and complete instructions.

Soy sauce or vegetarian oyster sauce – Both work well. But vegetarian oyster sauce adds extra umami.
Brown sugar – This balances the salt and vinegar.
String beans – It's longer and slightly thinner than regular green beans. It has a tender but firm texture when cooked. If not available, regular ones can be used as a substitute.

All ingredients for Adobong Sitaw Without Meat in separate bowls

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Also, freezing will make the sitaw turn mushy.

FAQs

What if I don’t have soy sauce?

Use tamari or a combination of salt and water.

Can I add tofu?

Yes! Adding fried tofu will make the dish more filling. And it adds extra protein.

Can I make this dish in advance?

Of course! It gets more flavorful after sitting for a few hours or overnight.

Can I add mushrooms to this recipe?

Yes! Sautéed mushrooms make great plant-based protein additions. They also help make the dish more filling while keeping it vegetarian.

What dishes pair well with Adobong Sitaw?

It pairs perfectly with steamed rice. Serve it alongside grilled eggplant or a fresh tomato-onion salad. Those would make it a complete Filipino meal.

Adobong Sitaw Without Meat served at the table with a cloth and string bean slices

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Need a healthy side dish for your guests? This Adobong Sitaw Without Meat is a good option to impress everyone. And it won't take up too much of your time!

Best Ever Lentil Tacos

Dec 24, 2025 · 18 Comments

Bright, juicy mango meets crisp red bell pepper in this refreshing Lentil Tacos recipe. It's bursting with sweet, tangy, and savory flavors. It's great for making a large batch for Taco Tuesdays. I promise you, every bite is a delicious taste of sunshine!

For more hearty and flavorful options, try my Filipino Taco Bowl and Buns Stuffed with Lentils!

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Why You’ll Love This Recipe

These lentil tacos are vegan, dairy-free, and gluten-free if you use corn tortillas. No special tools needed, just one stove, one pan, and a few ingredients.

The lentil mixture is packed with fiber and protein. It keeps you full and supports your heart. Sweet potatoes add a smooth texture and lots of vitamin A.

Use taco seasoning, garlic powder, onion powder, and a pinch of chili powder to boost flavor. Add a spoonful of tomato paste for a rich sauce, too. It all blends into something hearty and comforting. Give this easy lentil tacos recipe a try and enjoy!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Lentil Tacos ingredients in separate white bowls

Instructions

Cook the Lentils:

1. In a medium pot, bring the vegetable broth to a boil over medium heat.

2. Add the lentils, cover, and cook for 12-15 minutes. All the liquid should be absorbed. The lentils should also be tender but not mushy.

Prepare the Vegetables:

3. While the lentils cook, peel and cube the sweet potatoes into ½-inch (12mm) pieces.

4. Mince the garlic and jalapeño (remove seeds and ribs for a milder taste).

Cook the Sweet Potato Filling:

5. Heat 2 tablespoons (30ml) oil in a large, heavy-bottom pan over medium heat.

6. Add the cubed sweet potatoes. Cook for about 10 minutes, stirring regularly, until just soft.

7. Add cooked lentils. Then toss in the garlic, jalapeño, and spices.

8. Stir and cook for 3-5 minutes. Add a little water or broth if dry.

Skillet filled with potatoes, lentils and spices

9. Once fragrant, remove from heat and add lime juice.

Prepare the Toppings:

10. Slice avocados and chop green onions and cilantro.

11. Heat a large pan or griddle over medium-low heat. Add 1 teaspoon (5ml) oil and spread evenly.

12. Cook tortillas for 1 minute per side until lightly crispy.

13. Fill each tortilla with lentil-sweet potato mix.

14. Top with avocado, green onions, and cilantro.

15. Serve immediately. Enjoy!

Two lentil tacos in a plate with toppings

Substitutions & Variations

Ingredient Swap
No lentils? Try black beans or chickpeas.
Out of sweet potatoes? Use butternut squash.
Want more heat? Mix in chipotle pepper or a bit of adobo sauce.
Variation
Use flour tortillas if you prefer soft tacos.
Add red cabbage for crunch and color.
Top with cheese, sour cream, or a drizzle of salsa if you're not vegan.
Mistake to Avoid
Don’t overcook the lentils—they should be tender but not mushy.
Storage Tips
- The filling freezes well for up to 2 months.
- Store fresh toppings like lettuce, tomato, and onion separately from the filling in the fridge.
- Combine only when ready to eat. Good for 2–3 days.

FAQ

Can I use canned lentils instead of dried lentils?

Yes! Canned lentils work great and save time. Just drain and rinse them before adding to the skillet.

Can I make this ahead of time?

Yes! You can prepare the lentil and sweet potato filling ahead and reheat it when ready to serve. The flavors develop even more over time!

What tortillas work best for these tacos?

Both corn and flour tortillas work well! If using corn tortillas, warm them in a pan to make them more pliable.

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Meal prepping for the week, and need a healthy side? These easy lentil tacos are flavorful and perfect for salsa bowls or weekday new recipes you’ll love.

Filipino Style Tiramisu

Dec 17, 2025 · 20 Comments

This Filipino-style tiramisu is a no-bake dessert that's easy to prepare and is sure to impress. The layers are rich, creamy, and full of Filipino-style recipe flavors, which makes it a delicious dessert for gatherings!

My Nutter Butters and Mug Cake recipes are sure crowd-pleasers, too.

White plate with a slice of Filipino Tiramisu

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Why You’ll Love This Recipe

This Filipino-style tiramisu recipe is beginner-friendly. You don’t need to bake anything to make this dessert. Just mix, layer, chill, and enjoy!

It’s creamy from the combination of mascarpone and cream, with a fun twist on traditional tiramisu. You can use a dairy-free option for this recipe to make it lighter. Espresso, strong coffee, or instant coffee powder also adds flavor and antioxidants.

The Story Behind Filipino Style Tiramisu

Filipino homes love no-bake layered cake desserts for birthdays, fiestas, and potlucks. The classic uses coffee-flavored syrup or alcohol-free go instead of Marsala wine.

Where Filipino Style Tiramisu Comes From

The tiramisu recipe came from Italy. It is usually made using raw egg yolks, mascarpone, coffee, and ladyfingers, but Filipino bakers made changes using local ingredients.

They added condensed milk and used broas in the recipe, and made it in a pan. The biscuits are also dipped quickly in hot water and strong coffee using a shallow bowl.

When is this Dish Typically Enjoyed?

This no-bake dessert is great for potlucks, birthdays, and gatherings. It’s also cool and creamy, which makes it perfect to serve during the hot season!

Read on to learn more about this simple yet delicious recipe!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Prepare the Mascarpone Mixture:

1. In a medium bowl, whisk the egg yolks and sugar until smooth and creamy.

2. Place the bowl over a double boiler. Whisk constantly for 5-7 minutes until the mixture thickens. Remove from the heat and let it cool slightly.

3. Gently fold the mascarpone cheese into the cooled egg mixture until smooth.

Whip the Cream:

4. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

5. Carefully fold the whipped cream into the mascarpone mixture. Make sure it's fully combined.

Prepare the Espresso Dip:

6. In a shallow dish, mix the cooled espresso with the dark rum or coffee liqueur (if using).

Assemble the Tiramisu:

7. Quickly dip each of the ladyfinger biscuits into the espresso mixture and place them in a single layer at the bottom of a 9x9-inch dish.

8. Spread half of the mascarpone mixture over the soaked ladyfingers.

9. Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.

Ladyfingers and white filling arranged in layers

10. Cover the dish and refrigerate for at least 4 hours or overnight to set.

11. Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

12. Serve and enjoy!

Filipino Tiramisu cut into a slice and served

Substitutions & Variations

Ingredient Swap
No mascarpone? Use cream cheese.
Swap espresso with strong instant coffee.
Variation
Want it kid-friendly? Skip the coffee liqueur or rum and stick with coffee-flavoured syrup.
Mistake to Avoid
Don’t soak the ladyfingers too long—they’ll get soggy fast.
Storage Tips
- This dessert doesn’t freeze well due to the creamy layers.
- Store it chilled and covered for up to 3 days.
- Add cocoa and dark chocolate shavings right before serving for freshness.

Scooping a slice of tiramisu from the container

FAQs

What nationality is tiramisu?

Tiramisu, also known as “Tuscan Trifle,” is a delicious Italian custard-like dessert originating in the region of Treviso, Italy. The origins of this dessert have long been disputed, but research suggests that it originated in the late 1960's or early 1970's.

What is the secret of tiramisu?

Mascarpone! Most people use regular cream cheese, but in order to get the real deal, you need to try is with this Italian specialty.

How to stop tiramisu from going soggy?

Coat the ladyfingers quickly, but meticulously on both sides.

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Hosting last-minute guests and need a wow-worthy dessert? This Filipino-style Tiramisu is rich, no-bake, and sure to impress.

Delicious & Addicting Sweet and Sour Tempeh

Dec 10, 2025 · 10 Comments

Crispy Sweet and Sour Tempeh is coated in a sticky, tangy-sweet sauce made with pineapple, bell peppers, and a rich blend of sweet and sour flavors. Every bite is a perfect balance of crunchy, juicy, and saucy goodness!

Try my Garlic Fried Rice or Cabbage Stir Fry recipe too for a balanced, flavorful meal!

A bowl of Sweet and Sour Tempeh with pineapple

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Why You’ll Love This Recipe

This sweet and sour tempeh recipe is vegan, dairy-free, and packed with plant-based protein from tempeh. It’s beginner-friendly and only needs a pan and simple ingredients.

Tempeh is high in fiber and gut-friendly because it's fermented. Pineapple chunks add natural sweetness and a boost of vitamin C. It's a tasty way to eat more veggies without even trying. Give this healthy dish a try and enjoy the delicious taste!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for sweet and sour tempeh recipe in separate bowls

I like to buy my tempeh and pantry staples from Thrive Market. They have a good selection of clean, vegan-friendly products at lower prices.

If you’re new, you can get 30% off your first order and a free gift when you sign up with my link!

Instructions

Make the Sweet and Sour Sauce:

1. Mix ketchup, brown sugar, rice vinegar, water, salt, garlic powder, and the reserved pineapple juice in a bowl.

2. Pour the mixture into a small pot and simmer over medium-high heat for 5 minutes. When done, set aside.

3. Prepare tempeh by cutting it into 1-inch cubes.

4. Heat 4 tablespoons of oil in a frying pan over medium heat. Add cubed tempeh pieces and fry until golden brown on all sides.

5. Pour ¼ cup of water into the pan, cover, and let the liquid evaporate completely. Remove the tempeh from the pan and set aside.

6. In a clean pan, heat 2 tablespoons of oil and sauté red onion, bell peppers, pineapple chunks, and cooked tempeh.

7. Stir-fry for 3 minutes, then pour half of the sweet and sour sauce over the mixture. Stir well.

8. Let simmer for 1 minute, then remove from the heat.

9. Transfer to a serving plate or bowl and garnish with sesame seeds and chopped spring onions.

10. Serve hot!

sweet and sour tempeh with pineapple in a bowl sprinkled with sesame seeds and chopped spring onions

Substitutions & Variations

Ingredient Swap
No tempeh? Try tofu or mushrooms.
Don’t have rice vinegar? Use apple cider vinegar instead.
Variation
Swap brown sugar with maple syrup or agave.
Mistake to Avoid
Don’t overcook the tempeh - it can turn dry and bitter.
Storage Tips
- This dish stores well in the fridge for up to 3 days.
- It doesn’t freeze well beyond 1 month - pineapple gets mushy.
- Keep veggies and sauce separate for best texture. Reheat gently before serving.

sweet and sour tempeh with pineapple in a bowl of veggies

FAQs

Is tempeh better for you than tofu?

Tempeh has a higher nutritional value than tofu, with double the amount of protein and fibre. Therefore, it's the clear option if your health goals are focused on building muscle and nurturing your gut health.

Does tempeh keep you full?

Tempeh has a lot of protein, which is great for muscle-building and keeping you full. It also supports heart health, lowers inflammation, strengthens bones, and helps with weight management.

What is the downside of tempeh?

Perhaps the only downside to tempeh is that its calorie count is higher than tofu's, but the nutrients it packs more than make up for this. But tofu is not without its advantages. Because tempeh is often made with additional ingredients, it may not be gluten-free, so keep that in mind if you have dietary restrictions.

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Cooking dinner after a long workday and want something quick but healthy? This Sweet and Sour Tempeh is easy, flavorful, and comes together in under 30 minutes!

Fool Proof Passion Fruit Cheesecake

Dec 4, 2025 · 24 Comments

My Passion Fruit Cheesecake takes any cheesecake to the next level! With a buttery graham cracker crust, a rich and creamy filling, and the bright, tropical flavor of fresh passion fruit as the star, every bite is pure indulgence.

Try my delicious Green Smoothie, or Apple Pie Pops for a tropical treat!

Passion fruits surrounding a plate of delicious cake

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Why You’ll Love This Recipe

This passion fruit cheesecake recipe is beginner-friendly, so you don’t need fancy tools. It's baked low and slow to get that creamy, smooth texture every time. To prevent lumps, make sure all your ingredients are at room temperature.

Passion fruit puree is rich in antioxidants and vitamin C, which helps boost your immunity. Cream cheese adds that classic richness, while the tangy topping and passionfruit curd keep every bite exciting. A dollop of whipped cream on top makes it extra special!

Want to switch things up? Use brown sugar instead of white in the crust for a deeper flavor. You can also line the pan with parchment paper to make removing the cheesecake easier. Learn more about this easy cheesecake recipe below and give this a try!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Make the Graham Cracker Crust:

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl.

Graham cracker crumbs, sugar, and butter in a bowl and pan

2. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.

3. Lower the oven temperature to 325°F (160°C).

Prepare the Filling:

4. Cut passion fruits in half. Scoop out the pulp into a sieve over a bowl. Press with a spoon to remove seeds and keep only the juice and pulp.

Straining passion fruit pulp into a bowl of batter

5. In a large bowl, beat cream cheese and sugar until smooth.

6. Add vanilla and mix well. Add eggs one at a time, beating after each.

7. Mix in sour cream and heavy cream.

8. Fold in the strained passion fruit pulp.

9. Pour filling over the cooled crust and smooth the top.

Bake the Cheesecake

10. Bake at 325°F (160°C) for 60 minutes, until the center is almost set but still slightly jiggly.

11. Turn off the oven, crack the door, and let it cool inside for 1 hour.

12. Then let it cool completely at room temperature.

13. Refrigerate for at least 4 hours or overnight.

Make the Passion Fruit Topping

14. In a small saucepan, heat the passion fruit pulp and sugar over medium heat.

Passion fruit pulp and sugar in saucepan

15. In a small bowl, mix cornstarch and lemon juice to make a slurry.

16. Add the slurry to the saucepan. Stir constantly until thick, about 3–5 minutes. Remove from heat and cool to room temperature.

Assemble and Serve

17. Pour the cooled topping over the chilled cheesecake. Spread evenly and refrigerate for another hour.

18. Remove from the springform pan and place on a serving plate.

19. Slice and serve with cookies or drizzle with leftover passion fruit curd for added flair.

Passion fruit cheesecake slice with a fork beside it

Substitutions & Variations

Ingredient Swap
You can swap sour cream with Greek yogurt.
No passion fruit? Try mango or lemon curd instead.
Variation
Try swapping heavy cream with coconut cream for a lighter feel.
For a more stable texture, add a bit of gelatin to the topping.
Mistake to Avoid
Don't overbake cheesecake - it leads to cracks on the top of the cheesecake.
Storage Tips
- This cheesecake does not freeze well beyond 2 weeks—it may affect the texture. Store it in the fridge in an airtight container for up to 4 days.
- If topped, store wet ingredients separately to keep the crust from getting soggy. Use parchment paper between slices if stacking.

Cheesecake topped with passion fruit syrup

FAQ

Why did my cheesecake come out dense?

Cold egg whites won't whisk up properly, especially if you're using a hand whisk, so you won't be able to incorporate air into the cheesecake.

Where can I find and buy seedless passion fruit pulp?

You can buy these locally in the Philippines in big cities like Cebu. But you can also get some from online stores like Amazon, Lazada and Shopee, or from suppliers like FoodTrader - Tomasino Farms, Inc.

Is cheesecake supposed to be creamy in the middle?

You might worry a runny middle means raw cheesecake, but it's normal and safe to consume. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

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Hosting last-minute guests and need a wow-worthy dessert? This Passion Fruit Cheesecake is elegant, fruity, and surprisingly simple to pull off.

Best Ever Puto Bumbong Recipe

Nov 26, 2025 · 22 Comments

Puto Bumbong? Yes please! It's no secret that Filipinos love to make sticky rice cakes. This Filipino steamed rice cake is one of them! It's a classic made with rice flour and coconut milk. Anyone who craves something sweet, chewy, and festive will love it. It's beginner-friendly because we use banana leaves and violet food color to give it its look and charm.

Loving Filipino merienda treats? You’ll also enjoy making Putong Bigas or indulging in a quick Chocolate Mug Cake for a twist!

Plate filled with a serving of Puto Bumbong

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Why You’ll Love This Recipe

Puto Bumbong is a naturally vegan, dairy-free, and very easy-to-make dessert, even if you're a beginner to Filipino desserts. There are no fancy tools or complicated steps. It is warm, comforting, and nostalgic.

Coconut milk adds richness without the need for dairy. Coconut is also a healthy fat that contributes to brain function. The glutinous rice flour gives it a chewy texture that is just as pleasing to the taste buds.

The Story Behind Puto Bumbong

The Puto Bumbong is thought to have begun during the Spanish colonial period in the Philippines. The name comes from the fact that it was originally made using bamboo tubes called bumbong, hence the name.

Street vendors used these tubes to steam the rice mixture inside these tubes over charcoal. Eventually, people changed the method, but the tradition remained.

Where Puto Bumbong Comes From

This dish shines during the Christmas season, especially after Simbang Gabi from December 16–24. It’s a holiday staple in Filipino homes and church courtyards. While it’s iconic at Christmas, many enjoy it year-round as a nostalgic merienda.

When is this Dish Typically Enjoyed?

Celebratory or snack-time, this recipe is perfect for both!

Ingredients

Listed below are all the ingredients you will need:

Glutinous rice flour
Coconut milk
Violet food color
Grated coconut
Margarine
Brown sugar
Grated cheese
Banana leaves

See the recipe card for quantities.

All ingredients for Puto Bumbong in separate bowls

Instructions

Prepare the Banana Leaves:

1. Cut banana leaves into 6x8 inch sheets.

2. Briefly pass each sheet over an open flame to make it soft and pliable. Set aside.

Putting banana leaves over a stove flame

Make a Dough:

3. In a bowl, combine the coconut milk and violet liquid food color. Mix well.

4. In a large bowl, pour the glutinous rice flour and gradually add the colored coconut milk.

Two bowls with food coloring or rice flour

5. Mix with your hands, breaking up any clumps, until a sticky dough forms.

Assemble the Puto Bumbong:

6. Place 2 to 3 tablespoons of the dough in the center of each banana leaf sheet.

7. Roll tightly into a log shape and fold both ends to seal.

8. Repeat the process with the remaining dough.

Steam the Logs:

9. Arrange the wrapped logs in a steamer.

10. Steam for 20 minutes over medium heat.

11. Turn off the heat and let it rest for 5 minutes without opening the lid to finish cooking.

Add Toppings and Serve:

12. Carefully remove each log from the banana leaf and place onto a serving platter.

13. Brush with margarine, then top with freshly grated coconut, brown sugar, and grated cheese!

Puto Bumbong surrounded with other dishes

Substitutions & Variations

Ingredient Swap
No violet food color? You can skip it or use ube extract for flavor and color.
Can’t find banana leaves? Use parchment paper for steaming.
Variation
Want it fully plant-based? Swap margarine with vegan butter and skip the cheese.
Mistake to Avoid
Don’t overfill the banana leaves! Too much mixture makes it hard to roll and steam evenly.
Storage Tips
- Best served fresh and warm.
- If storing, wrap in foil or cling film and keep in the refrigerator for up to 2 days.
- Reheat by steaming for 5–7 minutes or microwaving for 30 seconds with a damp paper towel.

FAQs

Can I make this without banana leaves?

Absolutely, you can make Puto Bumbong without banana leaves. But parchment paper works well to wrap and steam it, and if you can get them, the banana leaves add that extra aroma and festive flair!

Can I make this ahead of time?

The dough mixture can be made up to a day in advance and refrigerated, covered, but the Puto Bumbong needs to be steamed fresh just before serving so it remains soft and chewy; reheating may dry it out. If you do not have a steamer, you can use a large pot with a metal rack or a heatproof plate inside, with water in the bottom, but do not allow the Puto Bumbong pieces to touch the water. A colander or sieve that fits over a pot can be used; cover it with a lid and steam as normal.

Is this gluten-free?

Yes! Glutinous rice flour does not contain gluten (despite the name), which simply means it is sticky when cooked. Therefore, if you are avoiding gluten for health reasons, Puto Bumbong is a gluten-free food you can enjoy.

Delicious Puto Bumbong served on a white plate

5 from 11 votes

Puto Bumbong

Puto Bumbong is one of the most delicious traditional delicacies. This festive Christmas treat is soft, chewy, and filled with nostalgic Filipino flavors. Make some now!

Prep Time15

Cook Time25

Total Time40

Course: Dessert, Snack

Cuisine: Filipino

Servings: 8 pieces

Calories: 289kcal

Author: Lainey

Ingredients

▢ 2 cups glutinous rice flour
▢ 1 cup coconut milk
▢ 2 tablespoons violet liquid food color
▢ 1 cup freshly grated coconut
▢ ⅛ cup margarine
▢ ¼ cup brown sugar
▢ ¼ cup grated easy-melt cheese
▢ Banana leaves cut into rectangular sheets (approx. 6x8 inches)

Instructions

Prepare the Banana Leaves:

Cut banana leaves into 6x8 inch sheets.
Briefly pass each sheet over an open flame to make it soft and pliable. Set aside.

Make the Dough:

In a bowl, combine the coconut milk and violet liquid food color. Mix well.
In a large bowl, pour the glutinous rice flour and gradually add the colored coconut milk.
Mix with your hands, breaking up any clumps, until a sticky dough forms.

Assemble the Puto Bumbong:

Place 2 to 3 tablespoons of the dough in the center of each banana leaf sheet.
Roll tightly into a log shape and fold both ends to seal.
Repeat the process with the remaining dough.

Steam the Logs:

Arrange the wrapped logs in a steamer.
Steam for 20 minutes over medium heat.
Turn off the heat and let it rest for 5 minutes without opening the lid to finish cooking.

Add Toppings and Serve:

Carefully remove each log from the banana leaf and place onto a serving platter.
Brush with margarine, then top with freshly grated coconut, brown sugar, and grated cheese.

Serving: 1gCalories: 289kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 41mgPotassium: 139mgFiber: 2gSugar: 7gVitamin A: 127IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Recipes for Every Moment

Want something festive and cozy for Christmas? This Puto Bumbong recipe carries the holiday spirit and taste you need!

Mango Cheesecake

Nov 19, 2025 · 22 Comments

Mango Cheesecake is here to impress! With its velvety cream cheese filling, buttery digestive biscuit crust, and a luscious layer of sweet mangoes, this dessert brings a taste of the tropics to your table!

If you love fruity cheesecakes, try my irresistible Strawberry Stuffed Cheesecake and Mini Cherry Cheesecake!

mango cheesecake topped with diced mangoes

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Why You’ll Love This Recipe

Mango cheesecake is a no-bake cake recipe, so you don’t need an oven or fancy tools. Just blend, chill, and enjoy! Perfect for beginners or busy days.

You can make it vegan by swapping the cream cheese mixture and heavy cream with plant-based options. It also works well with coconut cream for a dairy-free twist.

Mangoes are high in vitamin C and fiber, so this dessert has a little sunshine and nutrition in every bite. Learn more below and give this a try!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients of mango cheesecake recipe in separate bowls

Instructions

1. Line the bottom of a 7-inch springform pan with parchment paper. In a food processor, pulse digestive biscuits until fine crumbs form. Combine with melted butter until the texture resembles wet sand.

2. Press the mixture into the base of the pan. Use the back of a spoon to form a compact crust. Then chill in the fridge.

Crushed biscuits pushed in bottom of pan

3. In a large bowl or stand mixer, beat softened cream cheese until smooth. Then, add powdered sugar and vanilla; whisk until well incorporated.

4. Next, stir in mango purée and lemon juice until smooth. Then, fold in whipped cream gently until light and airy.

stirred in mango puree and lemon juice into the mixture

5. Pour filling over the chilled crust and spread evenly. Refrigerate until firm.

6. In a saucepan, combine diced mango, sugar, and lemon juice.

7. Cook over medium heat until the mango softens and the sugar dissolves. Let it cool slowly to avoid cracks on the surface, then refrigerate.

8. Spoon over the chilled cheesecake and spread evenly. Then serve and enjoy!

Substitutions & Variations

Ingredient Swap
Swap digestive biscuits with graham crackers or crushed Biscoff cookies.
No mangoes? Use peaches or canned mango purée.
Variation
Use coconut whipped cream if you want it dairy-free.
Mistake to Avoid
Avoid overmixing the cream cheese, or it may turn runny.
Storage Tips
- This cheesecake doesn’t freeze well long-term.
- For best texture, chill and serve within 2-3 days. Store covered in the fridge.

mango cheesecake on a circular wooden board with a knife and a slice of mango on another wooden board

FAQ

What is the difference between New York cheesecake and Philadelphia cheesecake?

Philadelphia cheesecake is known for being lighter and creamier than New York-style cheesecake, and it can be served with fruit or chocolate toppings.

What's the history of the Philly cheesecake bars?

In 1999, Kraft/Philadelphia introduced a new product that became an instant hit among dessert lovers – a cream cheese bar with a graham cracker base and a rich cream cheese topping.

What are the three types of cheesecake?

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

You Might Also Like:

Down here for my cheesecake recipes collection!

Recipes for Every Moment

Hosting last-minute guests and need a quick tropical dessert? This Mango Cheesecake is creamy, impressive, and always a crowd favorite. No oven needed!

Addicting Cucumber Avocado Salsa

Nov 12, 2025 · 10 Comments

Cool, healthy, and refreshingly crisp, Cucumber Avocado Salsa combines the creamy texture of avocado with the crunch of cucumbers, making a perfect balance of texture and flavor.

We also have Talbos ng Kamote Salad and Filipino Mango Salad for more salad recipe options!

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Why You’ll Love This Recipe

This cucumber salsa recipe is vegan, dairy-free, and beginner-friendly. No cooking required, chop, mix, and enjoy!

Cucumbers keep it hydrating and low-calorie, while avocados add healthy fats that are great for your heart and skin. It’s a smart choice for clean eating and easy snacking.

This salad dish is light, zesty, and pairs well with crackers, tortilla chips, tacos, or grilled vegetables—perfect for picnics or backyard meals. No need to turn on the oven when it’s hot outside!

Ingredients

Listed below are all the ingredients you will need:

Avocados
Cherry tomatoes
English cucumber
Red onion
Lemon
Olive oil
Salt
Black pepper

See recipe card for quantities.

All ingredients for Cucumber Avocado Salsa in separate bowls

When I make easy recipes like this cucumber avocado salsa, I like to use clean pantry staples from Thrive Market, such as organic spices, sea salt, and good olive oil.

If you haven’t tried it yet, you can get 30% off your first order and a gift. Just join through my link!

Instructions

1. Wash all produce thoroughly.

2. Dice the cucumber by cutting it into quarters lengthwise. Then slice into small pieces and transfer to a medium bowl.

3. Slice cherry tomatoes in half and add them to the bowl.

4. After that, peel and dice the avocados. Gently mix them in.

Chopping board with cucumber, tomatoes and avocados

5. Thinly slice the red onion and add to the bowl.

6. Then, juice or squeeze the lemon and drizzle it over the mixture.

Chopped red onion and lemon added to the bowl for salsa

7. Add olive oil, salt, and black pepper to taste.

8. Mix gently until all ingredients are well combined.

olive oil, salt, and black pepper added to the bowl and mixed well

9. Serve chilled as a dip, topping, or side dish!

a hand holding a spoonful of Cucumber Avocado Salsa

Substitutions & Variations

Ingredient Swap
No lime? Use lemon juice.
Swap red onion with green onion for a milder taste.
Variation
Add tomatoes or red bell pepper for color.
Add your favorite spices to customize the taste!
Mistake to Avoid
Don’t overmix—it’ll make the avocado mushy.
Storage Tips
- This dish does not freeze well due to the avocado.
- Best eaten fresh, but can be chilled in an airtight container for 2 days.
- If separating ingredients, store chopped cucumber and onions apart from the avocado to keep things crisp.

a bowl of delicious Cucumber Avocado Salsa

FAQs

Can you eat cucumbers with guacamole?

Whenever I make guacamole, I try to complement the avocado with a vegetable to bulk it up and reduce the amount of avocado in the recipe. Cucumber is great because it is refreshing and does not alter the flavor. Zucchini would be great too.

What is the best combination with avocado?

You can combine avocado with green, leafy vegetables like kale and fruits like banana, pineapple, or berries. Plus, for a protein-packed beverage, try adding protein powder, Greek yogurt, or milk.

Can you eat an avocado and a cucumber together?

This healthy cucumber-avocado salad takes just five minutes to prep. Lime juice and fresh herbs boost the bright flavors in this crunchy and creamy salad that's a perfect side dish for grilled chicken, fish, or steak.

A bowl of healthy and delicious Cucumber Avocado Salsa

5 from 10 votes

Cucumber Avocado Salsa

Have a bowl of refreshing, light, and flavorful cucumber avocado salsa for a healthy side dish, dip, or topping!

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Side Dish

Cuisine: Fusion (American-Filipino/Asian)

Servings: 2 -4 servings

Calories: 473kcal

Author: Lainey

Ingredients

Instructions

Wash all produce thoroughly.
Dice the cucumber by cutting it into quarters lengthwise, then slicing into small pieces. Transfer to a bowl.
Slice cherry tomatoes in half and add them to the bowl.
Peel and dice the avocados, then gently mix them in.
Thinly slice the red onion and add to the bowl.
Juice the lemon and drizzle over the mixture.
Add olive oil, salt, and black pepper to taste.
Mix gently until all ingredients are well combined.
Serve chilled as a dip, topping, or side dish.

Serving: 1gCalories: 473kcalCarbohydrates: 39gProtein: 8gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gSodium: 44mgPotassium: 1805mgFiber: 18gSugar: 12gVitamin A: 1572IUVitamin C: 107mgCalcium: 94mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

Come and make yourself some of my other favorite salads:

Recipes for Every Moment

Is it a warm day, and you need something light but flavorful? This avocado cucumber salsa can cool you down and tastes amazing in minutes!

Small Batch Cinnamon Rolls Recipe

Nov 5, 2025 · 13 Comments

As a home baker of 10 years who loves creating simple comfort desserts, I’ve perfected these Easy Small Batch Cinnamon Rolls — soft, fluffy, and filled with gooey cinnamon sugar. Baked to golden perfection in a small dish, they deliver the same rich flavor and texture as bakery-style rolls, only in a perfectly portioned size.

Try my Chai Spice Cinnamon Rolls, Pumpkin Cinnamon Rolls, and Easy Cinnamon Roll bites if you love experimenting with new roll recipes!

freshly baked cinnamon rolls in a baking pan and one Cinnamon roll off the baking tray

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Why You’ll Love This Recipe

You don’t need fancy equipment or hours of rising time. Just mix, roll, and bake using basic tools like a bench scraper and a stand mixer if you have one!

This recipe is beginner-friendly and dairy-free, using coconut oil and oat milk instead of butter and cream. For an indulgent touch, top with a simple cream cheese frosting or dust with powdered sugar.

Cinnamon may help regulate blood sugar, and using light brown sugar adds rich flavor with less sweetness than refined sugar. A pinch of kosher salt balances the sweetness perfectly.

Ingredients

Listed below are all the ingredients you will need:

Instant yeast
Light brown sugar
Coconut oil
Oat milk
All-purpose flour
Coarse salt
Cinnamon

See the recipe card for quantities.

All ingredients for small batch cinnamon rolls recipe in separate bowls

Instructions

Prepare the dough:

1. In a large mixing bowl, stir together brown sugar, oat milk, and yeast until the sugar dissolves. Then, add the flour and salt, and mix until mostly combined.

2. Add the oil and mix to completely combine and form a soft dough. Then, knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.

3. Place the dough in a lightly greased bowl. Cover with parchment paper and let rise for 1 hour or until doubled in size.

Prepare the pan sauce:

4. In a small bowl, mix cinnamon and brown sugar. Grease an 8” x 8”/20cm x 20cm baking dish with melted butter.

5. In a small saucepan, combine coconut oil, oat milk, and brown sugar over medium heat. Stir until all of the sugar is dissolved and the solution is syrupy and bubbling.

6. Then, cook for 15 seconds before removing from the heat. Pour the sauce into the base of the baking pan, spreading evenly.

Assemble the rolls:

7. In a small bowl, mix the cinnamon and brown sugar evenly for the filling. Then, set aside.

8. Next, turn out the risen dough onto a lightly floured surface. Roll the dough into a ½-inch thick rectangle (about the size of printer paper).

9. Brush 1 tbsp / 15ml of melted coconut oil over the dough and sprinkle the cinnamon sugar evenly over the surface, getting to the edges.

10. Roll the dough gently but tightly from the short side and place the seam underneath.

11. Slice into 9 even pieces using a very sharp knife. Place them in the prepared baking dish.

12. Cover with plastic wrap or a damp cloth and let it rise again until doubled for 30-45 minutes.

13. During the last rise, preheat the oven to 350°F/175 C. Once risen, remove the plastic and bake for 22-25 minutes until just starting to go golden on top.

14. Remove from the oven and let it cool for 15-20 minutes before serving. Enjoy!

Two Cinnamon roll buns on the cooling rack and table

Substitutions & Variations

Ingredient Swap
Use almond or soy milk instead of oat milk.
Swap coconut oil for softened butter if you prefer a richer dough.
Substitute a room-temperature egg to make the dough even softer.
Variation
Add chopped nuts or raisins to the filling for extra texture.
Mistake to Avoid
Don’t overheat the milk - it can kill the yeast and ruin the dough. Make sure all wet ingredients are just warm, not hot. Also, dry ingredients should be measured accurately.
Storage Tips
- These rolls don’t freeze well unbaked, but you can freeze the baked rolls for up to 1 month.
- Store leftovers in the fridge for 2–3 days and reheat before eating.

FAQs

How to soften up hard cinnamon rolls?

Place cinnamon roll(s) on a microwave-safe plate, and place a small amount of butter on top. Dampen a paper towel and squeeze out the water. Drape the paper towel over the rolls (this will help to rehydrate them). Heat for 20-30 seconds.

What is a dirty cinnamon roll?

The Dirty Chai Cinnamon Roll Lumpia takes the best part of a cinnamon roll, the gooey center, adds a little spice, and rolls it up in a crispy lumpia wrapper. This unconventional dessert is made with fresh dough, chai-spiced brown sugar butter, and cream cheese espresso frosting.

What does heavy cream do to dough?

Heavy cream because it has a higher milk fat results in a bread that has a rich texture with a softer crust. This is much different than my rustic Italian bread or traditional ciabatta bread that has a well developed gluten structure with a crisper crust.

You Might Also Like:

Other cinnamon recipes I have are down here:

Recipe Variations

Suddenly craving something sweet, but don’t want to bake for hours? These Small Batch Cinnamon Rolls satisfy your craving fast, and fill your kitchen with cozy smells too!

Ube Milkshake

Oct 30, 2025 · 15 Comments

Craving something cold and uniquely Filipino? This Ube Milkshake is rich, velvety, and bursting with the sweet, nutty flavor of ube, a purple yam that gives it that signature purple color and ultra-smooth texture!

Filipinos are fond of delicious drinks like Sago Gulaman and Papaya Banana Smoothies, which are perfect for the warm season.

Two tall glasses of delicious Ube milkshake

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Why You’ll Love This Recipe

This ube milkshake recipe is one of the easiest ways to enjoy yummy purple ube at home. You can even turn it into a creamy ube shake by adding extra coconut milk or using ube ice cream instead of vanilla.

You can make it dairy-free using vegan ice cream and creamy coconut milk. For a fun twist, mix in crushed Oreos, drizzle with chocolate, or sprinkle with nuts for texture.

Ube is rich in antioxidants and vitamin C. It’s made from sweet potatoes and gives you a flavor boost without ruining your calorie diet.

The Story Behind Ube Milkshake

Ube milkshakes are a modern twist on a beloved Filipino dessert ingredient—ube halaya. Ube's sweet, earthy flavor pairs perfectly with ice cream and milk, creating a vibrant treat that’s both traditional and trendy.

This shake blends Filipino roots with a Western-style milkshake. It’s a great example of how classic flavors evolve into fun new forms.

Where Ube Milkshake Comes From

Ube, or purple yam, comes from the Philippines and has been used in desserts for generations. The ube milkshake likely became popular through Filipino-American food trends and dessert shops.

Blending ube halaya with vanilla ice cream and milk began appearing in cafes and food trucks. Some even boil fresh ube to make it. From there, it became a favorite in home kitchens worldwide.

When is this Dish Typically Enjoyed?

Ube milkshakes are popular all year round, especially in summer. You’ll see them at Filipino fiestas, birthdays, or as a fun merienda (afternoon snack). They’re a favorite during hot days and weekend treat moments.

Ingredients

Listed below are all the ingredients you will need:

Vanilla ice cream
Evaporated milk
Ube halaya
Cookie crumble
Mint leaves (optional)

See recipe card for quantities.

All Ube milkshake ingredients in separate cups

Instructions

1. In a blender, combine vanilla ice cream, evaporated milk, and ube halaya.

Ice cream and other ingredients added in the blender

2. Blend until smooth and creamy. Divide the mixture evenly into 3 serving glasses.

Creamy milkshake ingredients mixed well in the blender

3. Top with cookie crumble sprinkles, or consider caramel syrup or whipped cream.

4. Then garnish with mint leaves. Serve and enjoy!

Cookie crumble sprinkled on top of Ube Milkshake

Substitutions & Variations

Ingredient Swap
Swap vanilla ice cream for coconut or soy-based ice cream to make it vegan.
Don’t have evaporated milk? Use almond, oat, or any plant milk.
Variation
Add crushed graham or toasted coconut instead of cookie crumbles.
Mistake to Avoid
Avoid using frozen ube halaya straight from the freezer. It won’t blend well.
Storage Tips
- This drink doesn’t freeze well for later. But you can chill it in the fridge for up to 1 day.
- Stir before serving.

Mint leaves and cookie crumble on Ube milkshake

FAQs

What does an ube milkshake taste like?

Ube has a slightly nutty, vanilla taste and is popularly used in desserts in Filipino cuisine, often boiled and then mashed with condensed milk.

What is ube flavor?

The distinct ube flavor is slightly nutty with a hint of vanilla. It has a coconut-like aroma that lends itself well to dessert items. Ube is most often boiled, mashed, and mixed with condensed milk to bring out its sweetness.

How healthy is ube?

The purple yam (ube) is a starchy root vegetable that's a great source of carbs, potassium, and vitamin C. In addition, they are rich in powerful plant compounds and antioxidants, including anthocyanins, which give them their vibrant hue.

5 from 9 votes

Ube Milkshake

This creamy ube milkshake is rich, velvety, and bursting with the sweet, nutty flavor of ube halaya. Perfectly blended with vanilla ice cream and topped with cookie crumbles, it's a fun and colorful treat.

Prep Time10

Total Time10

Course: Dessert, Drinks

Cuisine: Filipino

Servings: 3 servings

Calories: 437kcal

Author: Lainey

Ingredients

Instructions

Blend the Milkshake:

In a blender, combine vanilla ice cream, evaporated milk, and ube halaya.
Blend until smooth and creamy.

Serve:

Divide the mixture evenly into 3 serving glasses.
Top with cookie crumble and garnish with mint leaves, if desired.
Serve immediately and enjoy!

Serving: 1gCalories: 437kcalCarbohydrates: 46gProtein: 11gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 82mgSodium: 229mgPotassium: 526mgFiber: 1gSugar: 39gVitamin A: 765IUVitamin C: 2mgCalcium: 389mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

Want more drink choices? Here are some of my other favorite recipes:

Recipes for Every Moment

It’s scorching hot outside, and you need to cool down ASAP? Our Ube Milkshake is a frosty, vibrant treat that hits the spot fast!

Easiest Apple Roses

Oct 22, 2025 · 11 Comments

Apple Roses are beautiful puff pastry treats shaped like blooming roses. Perfect for beginners or anyone who wants to impress without the stress. They’re easy, elegant, and surprisingly simple to make!

Try my Easiest Apple Chips and Easy Baked Cinnamon Apples recipe if you're looking for more delicious apple recipes!

A single Apple Rose on the table next to a plate

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Why You’ll Love This Recipe

This apple roses recipe is beginner-friendly and made with just a few pantry staples. It looks fancy, but anyone can do it even without baking experience!

It’s naturally vegetarian and doesn’t require any hard-to-find ingredients. Use a mandolin to get perfect, paper-thin slices of apple every time.

Apples add fiber and antioxidants. Cinnamon brings a cozy warmth and may help regulate blood sugar levels. A drizzle of caramel sauce on top makes them even more delicious.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Apple Roses recipe in separate bowls

Instructions

Prepare the Apples:

1. Slice the apples in half lengthwise and remove the cores. Use a sharp knife.

2. Place the flat side down. Make the apple slices into half-moon shapes.

3. In a large bowl, toss the sliced apples with the lemon juice.

4. Add 1–2 teaspoons of the granulated sugar and a pinch of the cinnamon. Mix until evenly coated. Set aside.

Lemon, sugar and cinnamon added to a bowl of apple slices

Prepare the Puff Pastry:

5. Preheat the oven to 350°F (175°C). Place the muffin tin on the lower rack of the oven. Lightly grease a 12-cup muffin pan with nonstick spray or butter.

6. On a lightly floured surface, unfold the puff pastry sheets. Brush one side of each sheet with the melted butter.

7. Mix the remaining granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar mixture evenly over the buttered puff pastry.

8. Cut each puff pastry dough into 6 even strips, making 12 strips total.

Assemble the Apple Roses:

9. Arrange a few apple slices along one puff pastry strip, overlapping slightly, with the rounded side of the apples sticking out from the edge.

10. Fold the bottom half of the strip up over the apples, keeping the curved edges exposed.

11. Starting at one end, gently roll the strip to form a rose shape.

12. Place the rolled apple rose into a muffin cup. Repeat with the remaining strips.

Apple slices arranged on puff pastry sheet strips

Bake and Serve:

13. Bake for 25–30 minutes, or until the pastry is puffed and golden brown. Let cool in the muffin tin for 10 minutes.

14. Dust with powdered sugar before serving, if desired. Add a scoop of vanilla ice cream for a perfect finish!

freshly-baked apple roses sprinkled with sugar

Substitutions & Variations

Ingredient Swap
You can swap red apples with green ones for a tart twist.
Try Granny Smith for that classic apple pie taste.
Variation
Use maple syrup instead of sugar, or add a bit of nutmeg for extra spice. Brush the roses with egg wash before baking for a golden finish.
Mistake to Avoid
Avoid slicing apples too thickly. They won’t roll well. Use a mandolin if possible.
Storage Tips
- Apple Roses don’t freeze well once baked. But you can prep them ahead and freeze them while still unbaked. Make sure the puff pastry is properly thawing before assembly.
- Cover loosely with aluminum foil during reheating to prevent burning.
- Store leftovers in the fridge and reheat before serving. Best enjoyed within 2–3 days.

Apple Roses dusted with powdered sugar served on a white dessert stand beside two apples, cinnamon sticks and strainer

FAQs

Can you make apple roses in advance?

Yes, you can! And it's perfect for Thanksgiving so feel free to make some.

What do rose apples taste like?

The rose apple has a light, crunchy and sweet, fruity flavor followed by floral notes of rose.

What is another name for Apple Roses?

Apple Roses are also called "Apple Puff Pastry Roses".

seven delicious Apple Roses arranged in a circular plate

5 from 8 votes

Easiest Apple Roses

Make your day more lovely with these Apple Roses. Enjoy its perfect combination of crispy and flaky texture with a lightly sweet and warm cinnamon flavor in every bite!

Prep Time15

Cook Time30

Total Time45

Course: Dessert, Snack

Cuisine: Fusion (American-Filipino/Asian)

Servings: 12 pieces

Calories: 60kcal

Author: Lainey

Ingredients

▢ 1 box (2 sheets) Pepperidge Farms puff pastry sheets thawed according to package instructions
▢ 3 red apples* thinly sliced
▢ ½ piece Lemon juiced
▢ ¼ cup Granulated sugar
▢ 1 tablespoon Ground cinnamon
▢ 2 tablespoons Unsalted butter melted (for brushing)
▢ Powdered sugar for dusting (optional)

Instructions

Prepare the Apples:

Wash and slice the apples in half lengthwise and remove the cores.
Place the flat side down and thinly slice into half-moon shapes.
In a large bowl, toss the sliced apples with the lemon juice.
Add 1–2 teaspoons of the granulated sugar and a pinch of the cinnamon. Mix until evenly coated. Set aside the remaining sugar and cinnamon.

Prepare the Puff Pastry:

Preheat the oven to 350°F (175°C).
Lightly grease a 12-cup muffin tray with nonstick spray or butter.
On a lightly floured surface, unfold the puff pastry sheets.
Brush one side of each sheet with the melted butter.
Mix the remaining granulated sugar and cinnamon together in a small bowl.
Sprinkle the cinnamon-sugar mixture evenly over the buttered puff pastry.
Cut each sheet into 6 even strips, making 12 strips total.

Assemble the Apple Roses:

Arrange a few apple slices along one puff pastry strip, overlapping slightly, with the rounded side of the apples sticking out from the edge.
Fold the bottom half of the strip up over the apples, keeping the curved edges exposed.
Starting at one end, gently roll the strip to form a rose shape.
Place the rolled apple rose into a muffin cup. Repeat with remaining strips.

Bake and Serve:

Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Let cool in the pan for 10 minutes.
Dust with powdered sugar before serving, if desired.

Notes

*I used Fuji apples.

Serving: 1gCalories: 60kcalCarbohydrates: 11gProtein: 0.2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 1mgPotassium: 58mgFiber: 2gSugar: 9gVitamin A: 86IUVitamin C: 5mgCalcium: 11mgIron: 0.1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

Want some drinks instead? Try the following:

Recipes for Every Moment

Hosting a last-minute brunch and need a show-stopping dish? These Apple Roses look bakery-level but are secretly easy. Everyone will think you spent hours baking!

Best EVER Pear Crostata Recipe

Oct 15, 2025 · 10 Comments

This Pear Crostata combines juicy, sweet pears with crunchy walnuts in a flaky crust. The ripe pears in this delectable dessert add a soft, melt-in-your-mouth texture that makes each bite extra special!

This tasty pie has really good equivalents, too like Buko Pie, French Silk Pie, and No Bake Banana Strawberry Pie!

A freshly baked Pear Crostata beside a small bowl of walnuts

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Why You’ll Love This Recipe

This recipe is beginner-friendly and doesn’t require fancy tools. The dough is simple, and the filling comes together in minutes.

It’s dairy-free optional (just swap the butter), and can be made vegan with one tweak. Skip the egg wash.

Pears are rich in fiber and vitamin C, making this treat a little healthier than your average pastry.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Pear Crostata ingredients in separate bowls

Instructions

Prepare the Crust:

1. In a food processor, combine the flour, sugar, and salt. Then, pulse a few times to mix.

2. Next, add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. The dough should hold together when you press it between your fingers.

4. Then turn the dough out onto a lightly floured surface. Form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

5. In a large bowl, toss the sliced pears with the brown sugar, lemon juice, cinnamon, nutmeg, chopped walnuts, flour, and vanilla extract. Then, mix until the pears are well coated.

Assemble the Crostata:

6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Then, transfer the dough to the prepared baking sheet.

Rolling pin used to flatten the chilled dough on a brown parchment paper to be transferred to the baking sheet

8. Arrange the pear mixture in the center of the dough, leaving about a 2-inch border around the edges.

9. Gently fold the edges of the dough over the pears, pleating as you go, to create a rustic, free-form tart. The center will remain exposed.

10. Brush the dough edges with the beaten egg and sprinkle with turbinado sugar if using.

Unbaked pear crostata on parchment paper

11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.

12. Allow the crostata to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.

13. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

14. Enjoy the delicious taste of this pear crostata in every bite!

Pie server lifting out a slice of Pear Crostata

Substitutions & Variations

Ingredient Swap
No pears? Try apples, peaches, or even berries.
Variation
Use coconut oil instead of butter for a vegan option.
Mistake to Avoid
Avoid overloading the center, or it may leak.
Storage Tips
- This crostata freezes well for up to 1 month. Let it cool fully, then wrap it tightly.
- For fridge storage, keep it in an airtight container for up to 3 days. Reheat in the oven for a crisp crust.

FAQ

What are the three different types of galettes?

Three common types include the Galette Breton, Galette de Rois, and Fruit Galette.

What is another name for a crostata?

In France, a fruit galette (crostata in Italian) is a rustic tart - no tart pan or ring, just a rolled-out round of dough topped with a mound of fresh fruit then baked to golden crust perfection. I've written about galettes before, but it's always fun to revisit an old friend.

What kind of pear is best for tarts?

Anjou pears are especially great for baking because they can withstand high temperatures. We love using them for pies and tarts. Bosc pears are oblong with an elegant, elongated neck and long curved stems.

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Hosting last-minute guests and need a warm, homemade dessert? Our Pear Crostata looks fancy, tastes amazing, and takes less effort than a pie!

Tempeh Marinade

Oct 8, 2025 · 18 Comments

This Tempeh Marinade is an easy, flavorful way to upgrade plant-based meals. It’s perfect for beginner cooks, meal preppers, and anyone craving a bold, zesty twist on veggies. The lemony-herb marinade brings out the best in tempeh and grilled veggies.

Don't forget to try my Ginataang Kalabasa and my Huli Huli Cauliflower - both perfect for bold vegan dinners too!

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Why You’ll Love This Recipe

This recipe is 100% vegan, gluten-free, dairy-free, and made with pantry-friendly ingredients. It’s great for quick grilling or lunches.

Tempeh is a great source of plant-based protein. It’s rich in soybeans and has a dense, chewy texture. The lime juice in the marinade enhances taste and helps absorb iron.

Even if you’re new to cooking tempeh, this recipe is beginner-friendly. Just soak, skewer, and cook your marinated tempeh in a grill, oven, or even the air fryer.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for the Tempeh Marinade recipe

Instructions

Prepare the Marinade:

1. In a mason jar or container with a lid, combine all the marinade ingredients.

2. Shake vigorously to emulsify. (Alternatively, whisk in a bowl until well combined.)

Ziploc bag filled with veggies and tempeh

Marinate the Ingredients:

3. Pour the marinade into a food-safe container or resealable bag.

4. Add the tempeh, bell peppers, and cherry tomatoes, making sure everything is well-coated.

5. Marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.

Assemble the Skewers:

6. Thread the marinated ingredients onto bamboo or steel skewers in the following pattern: Bell pepper → Tempeh → Bell pepper → Tempeh → Bell pepper → Tempeh → Cherry tomato

Barbeque sticks with the tempeh and veggies

7. Repeat the pattern until the skewer is full. Continue with the remaining ingredients.

Grill and Serve:

8. Preheat a grill or grill pan to medium heat.

9. Grill the skewers for 5–10 minutes, turning occasionally, until grill marks appear and veggies are tender.

10. Brush the skewers with the leftover marinade while grilling to keep them moist and flavorful.

11. Serve hot and enjoy!

Substitutions & Variations

Ingredient Swap
Use tofu, mushrooms, or zucchini if you don't have tempeh.
Don’t have Italian seasoning? Mix basil, oregano, and thyme.
Swap tamari or soy sauces if needed for a gluten-free option.
Variation
Instead of cherry tomatoes, try pineapple chunks for a sweet twist.
Slice tempeh into thin strips to mimic tempeh bacon.
Add a dash of liquid smoke and maple syrup or honey for smoky-sweet flavour.
Mistake to Avoid
Don’t skip the marinating time. Tempeh needs at least 2 hours to soak up all the flavor.
Storage Tips
- This marinade doesn’t freeze well due to the lime juice and fresh garlic. Best used fresh or within 3 days in the fridge.
- If you’re prepping kebabs ahead, store the veggies and marinated tempeh separately and assemble later.

FAQs

What is tempeh and how do I use it?

Tempeh is a fermented soy product with a nutty flavor. You can slice or cube it, marinate, and grill or pan-fry.

How long should I marinate?

At least 2 hours, but overnight is best for full flavor.

Do I need to steam tempeh before marinating?

Steaming helps reduce bitterness and improves absorption of the marinade—so it’s highly recommended.

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Planning a picnic, a cookout, or something light yet satisfying? This Tempeh Marinade is the perfect go-to - easy to prep, grill, and share!

Sweet Potato Oatmeal Muffins

Oct 1, 2025 · 16 Comments

These Sweet Potato Oatmeal Muffins are soft, cozy, and packed with warm spices. They’re made with wholesome ingredients like free oats, canned sweet potato puree, and healthy fats. These potato muffins are a must-bake for anyone craving a feel-good treat!

Pair your muffins with Rice Coffee or a side of Ginisang Repolyo. It’s a comforting combo!

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Why You’ll Love This Recipe

These sweet potato muffins are vegan-friendly, dairy-free, and made with simple pantry ingredients. No mixer needed - just one bowl and a spoon!

Sweet potato adds fiber, vitamins, and natural sweetness. Oat flour makes it hearty but still soft. Cinnamon, nutmeg, and a dash of sea salt give them that warm, spiced flavor you’ll love.

This recipe is perfect if you’re looking for healthy muffin recipes or want to explore new recipes with easy swaps. Add-ins like pecans, chocolate chips, or a swirl of peanut butter can level them up fast.

Ingredients

Listed below are all the ingredients you will need: (affiliates)

Oat flour
Baking powder
Coarse salt
Ground nutmeg
Ground cinnamon
Dark brown sugar
Sweet potato
Oat milk
Neutral oil

See recipe card for quantities.

Instructions

1. Peel and chop the sweet potato into chunks. Boil or steam until very soft, then mash and let cool.

2. Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners or grease lightly.

3. In a large mixing bowl, mix brown sugar, oat milk, and mashed sweet potato until smooth.

4. Stir in cinnamon, nutmeg, salt, and oil until the mixture is well combined.

5. Add oat flour and baking powder. Stir dry ingredients until no lumps remain.

Mixing bowl filled with flour and spices

6. Divide batter evenly in the muffin tray, filling each almost to the top. You can sprinkle some brown sugar on top.

7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let muffins rest in the pan for 30 minutes.

8. Then serve and enjoy!

Substitutions & Variations

Ingredient Swap
Swap oat milk with almond or soy milk.
Don’t have oat flour? Use whole wheat flour or a gluten-free blend.
Variation
You can add chopped nuts, chocolate chips, or even canned pumpkin for flavor twists.
Mistake to Avoid
Avoid overbaking or they’ll dry out.
Storage Tips
- These muffins freeze well for up to 2 months.
- Store in an airtight container for 2–3 days at room temperature.
- Or keep them in the refrigerator to stay fresh longer.

FAQs

Why do you need flour in muffins?

The all-purpose flour gives the muffins structure. Stir just until no dry spots of flour remain, but avoid over-mixing so that the muffins remain tender.

Is sweet potato a good substitute for bread?

Cooked sweet potato slices make an excellent and tasty substitute for bread buns, especially with burgers. They may also be used in a variety of recipes for grain-free breads and flatbreads.

Can I eat sweet potatoes on a sugar-free diet?

During 30-day no sugar challenges, participants are encouraged to fill up on whole, nutrient-dense foods, including:
- Vegetables: broccoli, cauliflower, spinach, carrots, asparagus, zucchini, sweet potatoes.
- Fruits: apples, oranges, berries, grapes, cherries, grapefruit.

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Kids are hungry after school and you want a quick, healthy treat? These Sweet Potato Oatmeal Muffins are soft, filling, and ready in no time!

Matcha Cookies

Sep 24, 2025 · 11 Comments

Want something to match your matcha latte? These soft and chewy Matcha Cookies are delightfully green, perfectly sweet, and made for matcha lovers. Easy to whip up, they offer a fun twist. It's perfect for anyone wanting a treat in matcha flavor!

Craving cookies? Don’t miss our satisfying Rice Krispies Cookies or Nutella Peanut Butter Cookies!

White table with some Matcha Cookies on it

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Why You’ll Love This Recipe

These matcha cookies are easy to make and delicious. You don’t need expensive tools or skills to make this. You just need a bowl, a whisk, and an appetite!

They’re not vegan or dairy-free by default, but they can be easily adapted. The star ingredient, matcha powder or green tea powder, is full of antioxidants and has natural calming properties, making these cookies not just tasty but mood-boosting, too.

Use a cookie scoop to make evenly sized cookies. The dough comes together fast, and they bake in less time than many other treats. Expect a soft, chewy texture that pairs well with milk or tea.

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Matcha powder
Salt
Semi-sweet milk chocolate drops or droplets

See the recipe card for quantities.

All ingredients for Matcha Cookies in separate bowls

Instructions

Make the Dough:

1. Cream the butter and sugar until light and fluffy using a stand mixer with a paddle attachment.

2. Add eggs and vanilla extract; mix until fully incorporated.

Ingredients for the cookies mixed together

3. Carefully add flour, baking soda, and sifted matcha powder; mix until just combined.

4. Fold in milk chocolates.

Ingredient mixture added with matcha powder and chips

5. Cover with cling film and chill in the fridge for 1 hour.

Bake the Cookies:

6. Preheat oven to 350°F (175°C).

7. Line a baking sheet with parchment paper.

8. Scoop 12 portions of dough using an ice cream scooper onto the sheet.

Baking tray filled with ready-to-bake Matcha cookies

9. Bake for 12 minutes. Let cool completely before serving.

Matcha Cookie stack with a chunk bit off the top one

Substitutions & Variations

Ingredient Swap
Go nutty with pistachios.
You can also use vegan butter and flax eggs to make it dairy-free and egg-free.
Variation
Swap the milk chocolates with white chocolate chips. Dark chocolates will also do, but for a deeper contrast.
Replace white sugar with coconut sugar for a more caramel-like taste.
Mistake to Avoid
Avoid overbaking! They can get dry and lose their chewiness.
Make sure the butter melts properly before creaming it with the wet ingredients.
Storage Tips
- These cookies freeze well for up to 2 months. Store extra cookie dough in the freezer and bake when you need a quick treat.
- For fridge storage, keep them in an airtight container for up to 1 week.
- If storing dough, roll into balls and freeze. Bake from frozen, adding 1–2 minutes. Use a pan lined with parchment paper for the best results.

FAQs

Can I use ceremonial-grade matcha instead?

Yes, but it’s more expensive and may have a slightly different taste. Culinary grade works best here.

Can I make this dough ahead of time?

Absolutely! Chill it for up to 48 hours. Chilled dough enhances flavor and texture.

Why did my cookies turn out flat?

The butter may have been too soft or the dough too warm. Try chilling it before baking.

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Want something sweet, but don’t want to bake for hours? These Soft & Chewy Matcha Cookies come together fast and satisfy your sweet tooth with every bite!

Ube Cassava Cake

Sep 17, 2025 · 17 Comments

Enjoy every bite of this irresistibly indulgent Ube Cassava Cake, which is rich with the creamy goodness of ube halaya and coconut milk. It’s also a delicious combination of cassava cake and ube, and perfect for potlucks or the holiday season!

If you love trying new cakes, don't miss my delicious Vanilla Custard Cake and Quick and Easy Coffee Cake!

Yummy Ube Cassava Cake with cheese topping

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Why You’ll Love This Recipe

This ube cassava cake is a beginner-friendly dessert recipe and doesn’t require special tools. Just mix the ingredients, bake, and top with melty cheese. You can also bake it in individual ramekins for single servings.

Cassava is naturally gluten-free and rich in fiber. Ube adds antioxidants and vibrant color. With coconut milk, condensed milk, and cheese, the texture is creamy, dense, and satisfying.

This delicious mash-up of cassava and ube has layers of flavor. Each layer brings sweetness, saltiness, and rich creaminess. You’ll love every bite!

The Story Behind Ube Cassava Cake

Cassava is also known as yuca, manioc, or tapioca root. You can use fresh cassava or frozen, and even grate it in a food processor for ease. Want even more ube taste? Add ube extract for a stronger ube flavor and purple color!

Cassava Cake is a beloved Filipino kakanin (native delicacy). Many grew up eating it at fiestas and birthdays. This version adds ube halaya for a unique, modern twist that has become increasingly popular in recent years.

Some versions include toppings such as macapuno strings, leche flan, or additional grated cheese. It’s a versatile dessert that fits both traditional and modern cravings.

Where Ube Cassava Cake Comes From

Cassava Cake has long roots in Filipino kitchens. It started with simple cassava, coconut milk, and sugar. Later, families began adding cheese, condensed milk, and other toppings.

The addition of ube halaya is more recent, likely started by home bakers and online food creators. Today, it's a hit at parties and dessert tables across the Philippines and abroad.

When is this Dish Typically Enjoyed?

Ube Cassava Cake is often served during birthdays, fiestas, and holidays like Christmas and New Year's. It’s also a popular merienda (snack). You can serve it warm or chilled—it’s delicious either way!

Use a toothpick to test if it’s done. Look for a golden brown top and firm center. The rich layer of cheese adds a beautiful finish.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Ube Cassava Cake in separate bowls

Instructions

Prepare the Pan:

1. Preheat oven to 350°F (175°C).

2. Line a 10-inch loose bottom cake pan with parchment paper or spray with baking spray. Set aside.

Mix the Topping:

3. In a small bowl, combine condensed milk, coconut cream, and orange cheddar cheese. Mix well and set aside.

Coconut cream, milk and cheese in a small bowl

Make the Cassava Batter:

4. In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, grated quickmelt cheese, white sugar, and salt.

5. Stir until fully incorporated.

Large mixing bowl filled with the ingredients

Assemble the Cake:

6. Pour the cassava batter into the prepared baking pan.

7. Using an ice cream scoop, drop spoonfuls of ube halaya evenly into different areas of the batter. Do not stir.

Cassava batter in the pan dropped with ube

Bake the Cake:

8. Bake in the preheated oven for 40–50 minutes or until the top is lightly golden and the center is set.

Baked Ube Cassava Cake fresh out of the oven

Add the Topping Then Serve:

9. Remove from the oven and pour the coconut cream cheese mixture on top.

10. Return to the oven and bake for another 10 minutes until the topping is set and slightly browned.

11. Let the cake cool completely before slicing. Serve warm or chilled!

Delicious Ube Cassava Cake slice on a white plate

Substitutions & Variations

Ingredient Swap
No ube halaya? Use ube powder or add ube extract to the mix.
No Quickmelt cheese? Try orange cheddar cheese or mozzarella.
Variation
Want it less sweet? Add spices like cinnamon or nutmeg for extra warmth.
Mistake to Avoid
Don’t underbake or overbake. Wait for a firm center and a lightly golden brown top.
Storage Tips
- This cake doesn’t freeze well. Store in the freezer for no more than 2 weeks.
- Keep leftovers in the refrigerator for 2–3 days.
- Cover with plastic wrap or a lid to keep it moist and fresh.

Two slices of Ube Cassava Cake in plates

FAQ

What does cassava cake taste like?

Cassava cake is sweet, creamy, and slightly chewy. It has a rich coconut flavor with a hint of buttery goodness.

What food is similar to cassava?

Cassava is similar to sweet potato or taro. They’re all starchy and often used in desserts or snacks.

How healthy is cassava cake?

Cassava cake is tasty but not very healthy. It’s high in sugar, carbs, and fat, so it’s best enjoyed in moderation.

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Hosting last-minute guests and need a dessert that looks and tastes amazing? This Ube Cassava Cake is easy to bake, rich, and always a showstopper!

Cold Buckwheat Noodle Salad

Sep 10, 2025 · 16 Comments

Cold Buckwheat Noodle Salad is a light, refreshing, and nutrient-packed dish perfect for hot days. It’s vegan, beginner-friendly, and full of texture - from crispy radishes to smoky tofu. Great for those looking for a healthy, no-fuss meal with bold Asian flavors!

If you love this fresh salad, you’ll also enjoy our creamy Filipino Fruit Salad and leafy Talbos ng Kamote Salad for more vibrant, plant-based goodness.

Two serving bowls of Cold Buckwheat Noodle Salad

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Why You’ll Love This Recipe

This cold soba noodle salad is completely vegan, dairy-free, and beginner-friendly. It’s perfect for anyone craving something cold, crunchy, and flavorful with minimal cooking.

Buckwheat flour gives soba noodles their earthy taste and fiber-rich benefits. Just check the label—some noodles also contain wheat flour, so choose 100% buckwheat if gluten-free. Add in colorful vegetables, scallions, and smoked tofu, and you’ve got a well-balanced meal in one large bowl.

Cooks often add veggies like edamame, bell peppers, or peas for more color and crunch.

Ingredients

Listed below are all the ingredients you will need:

For the Poke Bowl:

For the Soy Sauce Dressing:

See the recipe card for quantities.

Instructions

Prepare the Nori:

1. Preheat the oven to 275°F (135°C).

2. Line a baking sheet with parchment paper. Lay the nori sheet pieces flat on the pan.

3. Bake for 5–7 minutes, or until crispy and slightly darkened at the edges. Watch carefully to avoid burning.

4. Remove from the oven and let cool completely. Set aside.

Cook the Soba Noodles:

5. Bring a pot of water to a boil. Cook the soba noodles according to package instructions.

6. Drain and rinse under cold water to stop the cooking. Set aside.

Sauté the Tofu and Bok Choy:

7. In a pan, heat 1 tablespoon sesame oil over medium heat.

8. Add the cubed tofu and sauté for 4–5 minutes, turning until golden and crispy on all sides. Set aside.

9. In the same pan, quickly sauté the bok choy for 2–3 minutes until slightly wilted but still crunchy. Remove from heat.

Make the Dressing:

10. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, grated ginger, minced garlic, and sesame seeds (if using).

Assemble the Salad:

11. Garnish with additional sesame seeds or chili flakes (optional). Serve immediately.

12. Divide the cold soba noodles between two bowls.

13. Arrange the bok choy, radishes, carrot ribbons, shredded purple cabbage, and crisped tofu on top.

Chopped vegetables prepared for the recipe

14. Add a small amount of mashed black garlic for umami flavor.

15. Sprinkle the crispy nori chips over the bowls.

16. Drizzle with the soy-ginger dressing and toss gently to combine.

Cold Buckwheat Noodle Salad in two serving bowls

Substitutions & Variations

Ingredient Swap
Can’t find smoked tofu? Use baked tofu, tempeh, or even grilled mushrooms for a similar texture.
Swap soba noodles with rice noodles, zucchini noodles, or whole wheat spaghetti.
You can also use zaru soba, a chilled version traditionally served with a dipping sauce.
Variation
Out of black garlic? Try roasted garlic or a small amount of garlic oil for depth.
Mistake to Avoid
Don’t overcook the soba noodles - they get mushy fast. Rinse them under cold water right after cooking to stop the cooking process and keep them springy.
Storage Tips
- These ingredients don’t stand up well to freezing, especially soba noodles and fresh veggies, which can turn mushy and lose their crunch.
- Store tofu, noodles, and dressing in separate airtight containers, and keep the veggies separate to maintain freshness.
- Best enjoyed fresh, but if stored properly, it can last in the fridge for up to 2–3 days.

Cold Buckwheat Noddle Salad in a white bowl

FAQs

Can I use dry tofu instead of smoked tofu?

Yes! You can pan-fry or bake regular tofu for a firmer, flavorful texture if smoked tofu isn’t available.

Can I use regular vinegar instead of rice vinegar?

You can, but rice vinegar has a milder, slightly sweet flavor that really complements the dish. If subbing, use a light hand and adjust to taste.

Is this dish served hot or cold?

It’s best served cold or room temperature - perfect for warm days or meal prep lunches.

Is this recipe gluten-free?

Only if you use gluten-free tamari and make sure your soba noodles are 100% buckwheat. Many soba noodles are blended with wheat, so check the label!

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Meal prepping for the week and need a refreshing, veggie-packed bowl? This Cold Buckwheat Noodle Salad is light, nourishing, and easy to customize with whatever produce you have on hand. Plus, it keeps beautifully for a few days, making lunch decisions way easier!

Vegan Pumpkin Waffles

Sep 3, 2025 · 12 Comments

Looking for a cozy breakfast that tastes like fall? These Vegan Pumpkin Waffles are crispy on the outside, fluffy on the inside, and packed with sweet pumpkin flavor and warm spices. Every bite is soft, comforting, and perfectly spiced - no eggs or dairy needed!

Pair your waffles with Avocado Milkshake or Nutella Hot Chocolate for a delightful breakfast or snacks!

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Why You’ll Love This Recipe

This vegan pumpkin waffle recipe is great for beginners—just mix, pour, and cook! I used non-dairy milk, such as oat milk, and coconut oil instead of butter in this recipe, which makes these waffles dairy-free.

Pumpkin puree, which is rich in vitamin A and fiber, adds moisture and a soft texture to the waffles. The result is fluffy pumpkin waffles with crisp edges and bold pumpkin flavor.

You can enjoy these vegan pumpkin waffles with a drizzle of maple syrup, cream, or fresh berries. It’s sweet, spiced, and ready for any cozy morning. It's also a fun take on both waffle recipes and fall desserts. Try this out and enjoy a delicious treat!

Ingredients

Listed below are all the ingredients you will need:

All-purpose flour
Oat milk (make your own with my easy recipe)
Pumpkin puree
Coconut oil
Organic pure cane sugar
Baking powder
Baking soda
Cinnamon
Salt

See recipe card for quantities.

All Vegan Pumpkin Waffles ingredients in separate bowls

Instructions

Mix the wet ingredients:

1. Pour the pumpkin puree, oat milk, coconut oil, and sugar into a medium bowl.

2. Whisk until smooth and well combined.

Oat milk and other ingredients being mixed well

Add the dry ingredients:

3. To the same bowl, add all-purpose flour, baking powder, baking soda, cinnamon, and salt.

4. Whisk again until the batter is smooth and lump-free.

Cook the Waffles:

5. Preheat your waffle iron to medium-high heat and lightly spray it with non-stick spray.

6. Pour about ⅓ cup of batter onto the waffle iron and cook for 3–4 minutes or until golden and crisp.

Batter in the bowl ready for waffle iron

7. Repeat with the remaining batter.

8. Serve warm with your favorite toppings like maple syrup, vegan butter, or chopped nuts. Enjoy!

Glass of juice next to Vegan Pumpkin Waffles

Substitutions & Variations

Ingredient Swap
Swap oat milk with almond milk or soy milk.
Use maple syrup instead of sugar for a natural sweetness.
Variation
Add ground nutmeg or ground cloves for more spice.
Add vanilla extract if desired.
Mistake to Avoid
Don’t overmix the batter! It will make the waffles dense.
Storage Tips
- These waffles freeze well for up to 1 month.
- Store leftovers in the fridge for 2–3 days.
- Reheat in a toaster for the best texture.

FAQ

Can I add cinnamon to the waffle mix?

Yes, you should be able to add cinnamon to the waffle mix, and then just follow the instructions on the package for adding any liquids or eggs.

Can I mix pumpkin puree into pancake mix?

Add your canned pumpkin puree for a Fall inspired touch then fold in your pumpkin pie spice. Together, with one mix, you can transform plain pancakes to pumpkin spice pancakes. Drizzle with pure maple syrup and enjoy with fresh berries or fruit of choice. Soft, fluffy, and irresistible.

What does pumpkin puree do in baking?

Not only does pumpkin purée act as a sweetener, a creamy moisturizer, and a fat substitute in everything from muffins to soup. It also tastes delicious in everything!

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Craving something cozy on a chilly morning? These Vegan Pumpkin Waffles warm you up and fill your home with the smell of cinnamon and fall!

Polvorones Cookies

Aug 27, 2025 · 6 Comments

Polvorones Cookies are soft, crumbly, and melt-in-your-mouth treats with a rich, nutty flavor from toasted pecans. Each bite also delivers a spiced pumpkin taste perfect for fall cravings!

Let's make more cookies! Rice Krispies Cookies and Oreo Cheesecake Cookies recipes are waiting for you.

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Why You’ll Love This Recipe

Originating in Mexico, these Polvorones Cookies, also known as Vegan Pumpkin Pecan Wedding Cookies, are a sweet, delicious, and crumbly cookie. This holiday delight is a twist on the traditional polvorón, with pumpkin and pecan flavors. By using coconut oil and plant-based ingredients, the recipe retains the original cookie's crumbly, nutty, and sweet flavor while being totally vegan.

The cookies are generously dusted with powdered sugar, giving them their unique snowy appearance and sweet taste. This is an easy and beginner-friendly cookie recipe in which you just have to toast, mix, mold, bake, and coat. Try this recipe for your next fall or wedding party snacks and desserts!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Polvorones Cookies in separate bowls

Instructions

Toast the Pecans

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a cookie sheet.

2. Chop pecans finely and spread in an even layer on the baking sheet.

3. Then toast for 4–5 minutes, or until fragrant but not too dark. Remove and cool slightly. Leave the oven on.

Make the Dough

4. In a large bowl, whisk together pumpkin puree, ½ cup + 2 tablespoons (71g) of the powdered sugar, vanilla extract, and coconut oil until pale and fluffy.

The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.

5. Add pumpkin spice blend and salt; stir to combine.

Flour, pumpkin spice and salt to the bowl

6. Fold in flour until completely incorporated and no lumps remain.

7. Fold in toasted pecans. The dough will be slightly crumbly but should hold its shape when rolled.

Shape and Bake

8. Scoop 1–2 tablespoon-sized portions and roll into balls using your hands.

9. Place on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough.

Cookies will not spread, so they can be placed quite close together.

10. Bake for 14–15 minutes, until bottoms are lightly golden and cookies feel firm (you can even pick one up to check).

11. Remove from oven and let cool for 5 minutes.

Coat in Powdered Sugar

12. Place the remaining ½ cup (57g) of powdered sugar in a small bowl.

13. While still warm (but not hot), roll each cookie in the powdered sugar (or with sprinkles) until fully coated.

14. Set aside to cool completely before serving!

Polvorones Cookies on a cooling rack and in a bowl

Substitutions & Variations

Ingredient Swap
Swap pecans for walnuts or almonds.
You can also use vegan butter instead of coconut oil.
Variation
No pumpkin puree? Use mashed banana or applesauce.
Mistake to Avoid
Don’t overbake them or they’ll lose their soft texture.
Storage Tips
- They don’t freeze well. Best to eat fresh or store in a sealed container.
- Store at room temperature for up to 5 days in an airtight jar to keep them soft and crumbly.

Polvorones Cookies on a wire rack and pumpkin

FAQs

What are Mexican wedding cookies called?

Mexican wedding cookies are also called polvorones. Some people also know them as biscochitos, Russian tea cakes, or snowball cookies.

What is polvorone in English?

Polvorone means "dust" or "powder" in Spanish. It's a crumbly shortbread cookie made with flour, sugar, milk, and nuts.

Why are they called polvorones?

They are called polvorones because they are crumbly like powder. The name comes from the Spanish word “polvo,” which means dust.

Polvorones Cookies served on a white plate

5 from 4 votes

Polvorones Cookies

These Polvorones Cookies are crumbly, nutty, and melt-in-your-mouth treats packed with pumpkin flavors — perfect for vegan fall or holiday snacks or desserts!

Prep Time20

Cook Time15

Total Time35

Course: Cookies, Dessert, Snack

Cuisine: Mexican, Spanish, Vegan

Servings: 24 cookies

Calories: 228kcal

Author: Lainey

Ingredients

▢ 1 cup (110g) Pecan pieces
▢ ½ cup (120g) Coconut oil soft or melted and cooled
▢ ½ cup (130g) Pumpkin puree chilled
▢ 1 cup + 2 tablespoons (128g) Powdered sugar divided
▢ 1 ½ teaspoons (3g) Pumpkin spice blend
▢ 1 teaspoon (5ml) Vanilla extract
▢ ½ teaspoon (3g) Salt
▢ 2 cups (240g) All-purpose flour

Instructions

Toast the Pecans:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Chop pecans finely and spread in an even layer on the baking sheet.
Toast the pecans for 4–5 minutes, or until fragrant but not too dark. Remove from oven (leave oven on) and allow to cool.

Make the Dough:

In a large bowl, whisk together the pumpkin puree, ½ cup + 2 tablespoons (71g) powdered sugar, vanilla extract, and coconut oil until pale and fluffy. The chilled pumpkin will resolidify the coconut oil, giving the cookies a crumbly texture.
Add pumpkin spice blend and salt; stir to combine.
Fold in flour until completely incorporated and no lumps remain.
Fold in toasted pecans. The dough will be crumbly but should hold shape when rolled.

Shape and Bake:

Scoop 1–2 tablespoon-sized portions of the mixture and roll into balls using your hands.
Place on the parchment-lined baking sheet (can be reused from toasting the pecans). Repeat with the remaining dough.
These cookies won’t spread, so you can space them closely.
Bake for 14–15 minutes, until bottoms are lightly golden and cookies feel firm (you can even pick one up to check).
Remove from oven and let cool for 5 minutes.

Coat in Powdered Sugar:

Place the remaining ½ cup (57g) of powdered sugar in a small bowl.
While still warm (but not hot), roll each cookie in the powdered sugar until fully coated.
Set aside to cool completely before serving.

Notes

If you don’t have a pumpkin spice blend, use:

½ tsp/1g cinnamon

½ tsp/1g ground ginger

¼ tsp/ ½ g ground nutmeg

¼ tsp/ ½ g ground cloves

Serving: 1gCalories: 228kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 41mgPotassium: 72mgFiber: 2gSugar: 12gVitamin A: 773IUVitamin C: 0.3mgCalcium: 11mgIron: 1mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Need a last-minute treat for a potluck or surprise guests? These Polvorones Cookies are quick to bake, look fancy, and melt in your mouth with every bite!

Filipino Egg Pie Recipe

Aug 20, 2025 · 2 Comments

Filipino Egg Pie is a sweet and creamy egg custard pie with a toasty brown color on top and a buttery crust. It’s perfect for home bakers looking for an easy yet impressive dessert. The use of condensed milk gives it a rich flavor and smooth texture that makes it stand out from other pies!

Let's bake Vegan Pumpkin Pie and Buko Pie too!

A slice of Filipino Egg Pie on a serving plate

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Why You’ll Love This Recipe

This Filipino egg pie recipe is simple and great for beginners. You just have to mix the filling, pour it into the crust, and bake. No fancy techniques needed!

The condensed milk adds sweetness and a creamy texture. Egg yolk gives the filling its rich color and depth. Eggs are packed with protein and vitamins, making this dessert rich and satisfying. Serve it warm or chilled—either way, it melts in your mouth.

You’ll also love how easy the crust is. Just combine the flour mixture with cold unsalted butter and a bit of ice water. Chill the dough in the refrigerator, then roll it out with a rolling pin before pressing it into your pie pan.

The Story Behind Filipino Egg Pie

Egg pie is a staple in many Filipino bakeries and homes. It’s often found next to other classics like ensaymada and mamon. The caramelized top, which forms during baking, is its signature look and flavor.

Families often bake egg pie for merienda (snack time) or after Sunday lunch. It brings back memories of simple joys and sweet family moments.

Where Filipino Egg Pie Comes From

Filipino Egg Pie was inspired by Western custard pies, but Filipinos made it sweeter and more affordable. Local bakeries adapted the recipe using condensed milk and simple ingredients.

It became popular in the mid-1900s and remains a favorite today. Though no single person is credited for it, many believe its roots began in community bakeries across Luzon.

When is this Dish Typically Enjoyed?

Egg pie is popular during holidays, birthdays, and Sunday lunches. It’s also a common pasalubong (homecoming gift) from a bakery. But really, it’s good any time you want something sweet and comforting.

Ingredients

Listed below are all the ingredients you will need:

Pie crusts (make your own with this recipe)
Eggs
Cream cheese
Condensed milk
Salt
Vanilla extract
Granulated white sugar

See recipe card for quantities.

All ingredients for Filipino Egg Pie recipe

Instructions

Blind Bake the Crusts:

1. Thaw pie crusts according to package instructions.

2. Preheat oven to 375°F (190°C).

3. Place parchment paper over each crust and fill with baking weights (or dried rice/beans).

Pie crusts with parchment paper over each one

4. Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.

Prepare the Filling:

5. In a large mixing bowl, beat the softened cream cheese until light and fluffy using an electric mixer.

6. Add the 3 eggs, condensed milk, salt, and vanilla extract.

Large bowl of ingredients mixed together

7. Mix until smooth and fully incorporated (you may whisk or blend for an ultra-smooth texture).

Assemble the Pies:

8. Brush the cooled pie crusts with 1 beaten egg.

9. Divide and pour the cream mixture evenly into both crusts placed in a 9-inch pie pan or other pans.

Bake the Egg Pies:

10. Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.

Finish and Serve:

11. Remove pies from the oven and sprinkle the top of the egg pie with granulated white sugar.

12. Use a kitchen torch to caramelize the sugar until golden brown.

13. Let pies cool completely before slicing and serving!

Substitutions & Variations

Ingredient Swap
No cream cheese? Use evaporated milk for a lighter version.
You can swap the pie crust with a graham cracker crust if you like.
Variation
Add a dash of nutmeg or cinnamon for extra flavor.
Mistake to Avoid
Don’t overbake or the filling will crack.
Storage Tips
- Egg pie doesn’t freeze well. It gets watery.
- Store leftovers in the fridge. It’s best eaten within 2-3 days.

Fork next to a serving of Filipino Egg Pie

FAQs

What is the famous Filipino egg dish?

One famous Filipino egg dish is Tortang Talong, or eggplant omelet. It’s made by grilling eggplant, dipping it in beaten eggs, and frying it until golden. It’s simple, savory, and often served with rice. Another sweet favorite is Filipino Egg Pie, known for its creamy custard and flaky crust.

What is the difference between egg pie and egg tart?

Egg pie is a large, single pie with a thick, custard-like filling and a soft brown top. Egg tarts are smaller, individual pastries with a lighter, silkier filling. Egg pie is richer and often uses condensed milk, while egg tarts are more delicate and usually less sweet.

Are egg pudding and flan the same?

Egg pudding and flan are similar but not the same. Flan has a smooth, caramel-topped custard made with eggs, milk, and sugar. Egg pudding is thicker, sometimes with added cornstarch, and doesn’t always have caramel. Both are creamy, but flan is softer and more common in Filipino desserts.

Delicious Filipino Egg Pie on a white plate

5 from 1 vote

Filipino Egg Pie

This Filipino Egg Pie is rich, creamy, and perfectly sweet with a caramelized sugar top and flaky crust. Made with cream cheese and condensed milk, it’s a delicious twist on the classic bakery-style egg pie!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: Filipino

Servings: 2 (9-inch) pies

Calories: 555kcal

Author: Lainey

Ingredients

▢ 2 (9-inch) Pie crusts
▢ 4 large Eggs
▢ 8 oz (226 g) Cream cheese softened
▢ 1 (10 oz) can Condensed milk
▢ ¼ teaspoon Salt
▢ ½ teaspoon Vanilla extract
▢ 1 tablespoon Granulated white sugar for topping

Instructions

Blind Bake the Crusts:

Thaw pie crusts according to package instructions.
Preheat oven to 375°F (190°C).
Place parchment paper over each crust and fill with baking weights (or dried rice/beans).
Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.

Prepare the Filling:

In a large bowl, beat the softened cream cheese until light and fluffy.
Add eggs, condensed milk, salt, and vanilla extract. Mix until smooth and fully incorporated (you may blend for an ultra-smooth texture).

Assemble the Pies:

Brush the cooled pie crusts with 1 beaten egg.
Divide and pour the cream mixture evenly into both crusts.

Bake the Egg Pies:

Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.

Finish and Serve:

Remove pies from the oven and sprinkle the top of each with granulated white sugar.
Use a kitchen torch to caramelize the sugar until golden brown.
Let pies cool completely before slicing and serving.

Notes

To fully incorporate the filling, you may blend it until smooth, with no visible clumps of cream cheese.

Serving: 1(9-inch) pieCalories: 555kcalCarbohydrates: 14gProtein: 18gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 442mgSodium: 777mgPotassium: 276mgFiber: 0.03gSugar: 11gVitamin A: 1999IUVitamin C: 0.01mgCalcium: 161mgIron: 2mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Hosting a family dinner and need a simple but impressive dessert? Filipino Egg Pie looks fancy but is easy to bake and always wins hearts!

Biscoff Milkshake

Aug 13, 2025 · 6 Comments

Craving something with richer flavour and creamy goodness? This Biscoff Milkshake recipe is just for you! It blends smooth vanilla ice cream with spiced Biscoff cookie butter for a thick, creamy treat!

This is one of my favorites, along with drinks like Buko Pandan, Tsokolate, and even Salabat!

Biscoff biscuits on top of Biscoff Milkshake

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Why You’ll Love This Recipe

Biscoff Milkshake recipe makes a delicious and creamy blend of Lotus biscoff cookies, whole milk, vanilla extract, and a good quality vanilla ice cream. Served in a glass with caramel sauce on the sides, then topped with whipped cream and crushed biscoff cookies, you will enjoy a caramel-like crunch and cozy sweetness in every sip.

It's a beginner-friendly and easy dessert recipe that you just have to blend, top, and serve! It's also rich, smooth, and indulgent without needing fancy ingredients. It has biscoff cookies that add fiber and a warm, spicy flavor that stands out. You can also make simple swaps, such as using soy milk and dairy-free ice cream to make a vegan biscoff milkshake with the same creamy texture.

This easy biscoff milkshake recipe is perfect for kids, adults, or anyone needing a mid-day mood boost. It’s a sweet treat that feels like dessert and comfort in one glass. Give this a try!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients of Biscoff Milkshake recipe in separate bowls

Instructions

Blend the Milkshake:

1. At the bottom of the blender, combine vanilla ice cream, whole milk, Biscoff cookies, and vanilla extract. Then, blend until smooth and creamy.

Blender filled with all ingredients ready to mix

Prepare the Glasses:

2. If using caramel sauce, drizzle it along the insides of two 16-oz milkshake glasses.

Pour and Top:

3. Divide the milkshake mixture evenly between the glasses. Top with whipped cream, if desired.

4. Then, sprinkle extra crushed Lotus Biscoff biscuits over the whipped cream for added crunch and Biscoff flavor.

5. Then enjoy!

Milkshake mixture poured into the glasses with whipped cream and crushed Biscoff cookies on top

Substitutions & Variations

Ingredient Swap
Swap whole milk for oat milk or almond milk for a dairy-free milk twist.
Don’t have caramel sauce? Use chocolate drizzle or maple syrup instead.
Variation
You can even blend in a frozen banana for extra creaminess.
Add crushed cookies or peanuts on top for an extra crunch.
Mistake to Avoid
Don’t skip softening your ice cream a bit. It blends better!
Storage Tips
- This milkshake doesn’t freeze well. It separates after thawing.
- Best to drink right after making, but you can put it in the fridge for 1 day in a tightly sealed container.

Glasses of Biscoff Milkshakes on table with cookies around it

FAQs

What is the flavour of Biscoff?

If you're not familiar, Biscoff cookies are speculoos cookies, which originate from Belgium. They are a shortbread cookie and have a deep caramel and spiced flavor paired with a crispy texture.

What is so special about Biscoff?

Everything about the Biscoff cookie is iconic: its unique taste, crunchy bite, and typical shape. Its distinctive red wrapping is recognized by people all over the world. Even though Biscoff started small, today more than 7 billion cookies a year are savored by consumers across the globe.

Are Biscoff cookies dairy-free?

Lotus Biscoff is vegan and entirely dairy-free. In addition to being vegan, these items are free of preservatives, artificial colouring, and artificial flavours. Read on to learn what goes into making these delicious and classic cookies and spreads.

Biscoff Milkshake in tall glasses topped with biscuits

5 from 6 votes

Biscoff Milkshake

This ultra-creamy Biscoff Milkshake is full of caramelized cookie flavor in every sip. Topped with crushed Biscoff and whipped cream, it's a dreamy dessert you’ll crave all year round!

Prep Time5

Total Time5

Course: Dessert, Drinks

Cuisine: American

Servings: 2 (16-oz) milkshake glasses

Calories: 400kcal

Author: Lainey

Equipment

Blender

Ingredients

▢ 2 cups Vanilla ice cream
▢ 1 cup Whole milk
▢ 10 Biscoff cookies crushed (plus extra for garnish)
▢ 1 teaspoon Vanilla extract
▢ Whipped cream optional, for topping
▢ 2 tablespoons Caramel sauce optional, for drizzling
▢ Crushed Biscoff cookies for garnish

Instructions

Blend the Milkshake:

In a blender, combine vanilla ice cream, whole milk, crushed Biscoff cookies, and vanilla extract.
Blend until smooth and creamy.

Prepare the Glasses:

If using caramel sauce, drizzle it along the insides of two 16-oz milkshake glasses.

Pour and Top:

Divide the milkshake evenly between the glasses.
Top with whipped cream, if desired.
Sprinkle extra crushed Biscoff cookies over the whipped cream for added crunch.

Serve:

Enjoy immediately!

Serving: 1glassCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 55mgSodium: 220mgFiber: 1gSugar: 30g

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Craving dessert but don’t want to turn on the oven? This Biscoff Milkshake cools you down and satisfies your sweet tooth in minutes!

Wasabi Tofu

Aug 6, 2025 · 6 Comments

Crispy on the outside and tender on the inside, this Wasabi Tofu recipe brings bold flavor and satisfying crunch in every bite. The creamy coconut-wasabi sauce adds a spicy kick that perfectly balances the nutty sesame-crusted tofu cubes!

Try our Tofu Sisig and Tofu in Coconut Milk for a creamy, comforting dish!

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Why You’ll Love This Recipe

Wasabi Tofu is vegan, dairy-free, and beginner-friendly. It’s easy to make, and the flavours are bold but balanced. You can put this in wraps, salads, or on top of rice. For extra crunch, try topping it with wasabi peas, pickled ginger, or nori strips.

The tofu cubes, rich in protein, cook quickly and absorb flavor well. The wasabi adds just the right kick that wakes up the taste buds, but not overpowering. The coconut milk gives it a rich texture and adds healthy fats.

This dish is customizable, so you can add avocado slices or veggies such as shredded carrots, edamame, cabbage, cucumber slices, or a dollop of vegan mayo on the side at your choice. It also makes a fun twist on sushi night at home and is great any time of year!

Ingredients

Listed below are all the ingredients you will need:

Extra firm tofu
Flaxseed meal
Water
Sesame seeds
Salt
Ground black pepper
Cooking oil
Red onion
Coconut milk
Wasabi powder
Brown sugar
Cooked rice
Fried water spinach (optional)
Roasted sweet corn (optional)
Lemons

See recipe card for quantities.

All ingredients for Wasabi Tofu in white bowls

Instructions

Make the Coconut-Wasabi Sauce

1. In a small pot, heat 1 tablespoon of oil over low heat and sauté sliced red onions until translucent.

2. Add coconut milk, wasabi powder, and brown sugar. Then, stir and bring to a boil. Reduce to a simmer and cook for 5 minutes until slightly thickened

3. Season with salt and black pepper to taste. Then, remove the pot from the heat and set it aside.

Prepare the Sesame-Crusted Tofu

4. In a bowl, combine flaxseed meal and water. Let it bloom for 15 minutes, then stir well.

5. Next, season the bloomed flaxseed mixture with salt and black pepper.

Flaxseed mixture and sesame seeds in a bowl

6. Cut the pressed tofu into bite-sized cubes.

7. Dip each tofu cube into the flaxseed mixture, then roll in sesame seeds until fully coated. Let the coated tofu rest for 2 minutes.

8. After that, heat oil in a pan or pot for deep-frying. Then, fry the tofu until golden and crispy.

9. Transfer to a paper towel-lined plate to drain excess oil and strain any leftover sesame seeds to use as garnish.

10. Serve crispy tofu over hot cooked rice and drizzle generously with coconut-wasabi sauce.

11. Add fried water spinach, roasted sweet corn on the side, or sprinkle more sesame seeds, if desired. Then, serve with lemon wedges or a splash of lime juice for a zesty finish!

Coconut-wasabi sauce poured over Wasabi Tofu

Substitutions & Variations

Ingredient Swap
You can swap coconut milk with cashew cream if you prefer.
Out of flaxseed meal? Try chia seeds or breadcrumbs to bind the tofu.
Variation
No wasabi powder? Horseradish with lemon works in a pinch.
Mistake to Avoid
Avoid overcooking the tofu. It should stay crispy outside, soft inside.
Storage Tips
- This dish doesn’t freeze well because of the coconut sauce.
- Store leftovers in the fridge for up to 2 days. Keep the sauce and tofu separate for the best texture when reheating.

FAQ

Why is wasabi not vegan?

Real wasabi is vegan. But some store-bought versions have non-vegan additives like milk or artificial flavorings.

Is wasabi good or bad for health?

Wasabi is good for health in small amounts. It can reduce inflammation, ease pain, and support joint health.

What does wasabi soy taste like?

It tastes mildly spicy with a bit of sweetness from the soy sauce.

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Want a quick meal that feels fancy but is easy to make? This Wasabi Tofu adds heat, flavor, and comfort—perfect for weeknights or impressing your vegan friends!

Matcha Tiramisu

Jul 30, 2025 · 5 Comments

Take a break from the traditional tiramisu and get a dreamy twist with this easy no-bake Matcha Tiramisu — perfect for matcha flavor lovers or anyone craving something unique and indulgent. It’s also a great make-ahead treat for beginner bakers!

If you're craving more delicious desserts or sweets, try our tropical Buko Pandan or Oreo Cheesecake recipe!

Matcha tiramisu dusted with green tea powder

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Why You’ll Love This Recipe

This matcha tiramisu is a beginner-friendly recipe that doesn’t require baking. It’s a fun kitchen project with a beautiful, matcha flavor that shines through. The matcha flavor is earthy and slightly sweet. For a smooth mix and better flavor, use a matcha whisk.

Cream cheese and heavy whipping cream create a signature silky tiramisu texture. Some use mascarpone cream for a richer version. In making this dessert, you can also use a saucepan or regular pan and bring the hot water to a light simmer.

We use ceremonial matcha in this recipe for a more vibrant taste. Ceremonial grade matcha is rich in antioxidants and may support brain health and calm energy. If you're a matcha lover or who would want to try making a matcha dessert, read on to learn more about this easy matcha tiramisu recipe!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for Matcha Tiramisu in separate bowls

Instructions

Make the Matcha Syrup:

1. In a small bowl, whisk together 3 tablespoons matcha powder and ⅓ cup warm water until smooth and frothy. Use a bamboo whisk if available.

2. Set aside 2 tablespoons of the syrup for the cream filling.

Prepare the Matcha Cream Cheese Filling:

3. In a stand mixer or large mixing bowl, or with a hand mixer, whip the whipping cream and cream cheese until light and fluffy.

4. Add 2 tablespoons matcha syrup and white sugar, then whip again until fully incorporated and smooth.

5. Transfer the mixture into a pastry bag and refrigerate until ready to use.

Matcha cream whipped and put into a pipe

Soak the Ladyfingers:

6. Add the half cup of water to the remaining matcha syrup to thin it out.

7. Quickly dip each ladyfinger into the matcha mixture - do not oversoak. Repeat until all biscuits are coated.

Assemble the Tiramisu:

8. In a baking dish, arrange a layer of dipped ladyfinger cookies.

9. Pipe a generous amount of matcha cream over the ladyfingers and smooth it out using a spatula.

10. Repeat the layers - ladyfingers, then cream - until the dish is filled, ending with a layer of cream on top.

Layering Ladyfingers and syrup for the tiramisu

Finish and Chill:

11. Lightly dust the top with 1 tablespoon matcha powder.

12. Chill in the refrigerator for at least 2 hours, or until set. Serve cold and enjoy!

matcha tiramisu in a baking dish topped with matcha powder, then served a slice of on a small white plate

Substitutions & Variations

Ingredient Swap
Out of ladyfingers? Use sponge cake or even graham crackers.
You can also sweeten with maple syrup instead of sugar.
Try using savoiardi or substitute mascarpone cheese with a dairy-free option.
Variation
You can add vanilla extract for extra aroma and taste.
To change the base, make a single layer of ladyfingers dipped in matcha syrup. This adds structure and flavor.
Mistake to Avoid
Don’t skip the chill time! It helps the flavors and texture set beautifully. Also, fold the mascarpone mixture gently to keep the filling light and airy.
Storage Tips
- Store in the fridge, covered, for up to 3 days.
- Not suitable for freezing as the texture may change.
- Best enjoyed chilled - allow to set for at least 2 hours before serving.

FAQs

Can I use culinary-grade matcha?

Yes! It’s more budget-friendly and works fine in this recipe. Just make sure it’s fresh for that vibrant green color.

What are ladyfingers?

They’re light, crisp sponge biscuits used in tiramisu. You can find them in most grocery stores or bake them at home.

Can I make this dairy-free?

Yes! Use vegan cream cheese and a dairy-free whipping cream alternative. Make sure it whips well.

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Is it scorching hot outside, and you need to cool down as soon as possible? This no-bake Matcha Tiramisu is the ultimate refreshing treat that chills you out in every creamy bite!

Coconut Ube Milk Bread

Jul 24, 2025 · 9 Comments

Coconut Ube Milk Bread is a soft, fluffy, and beautifully marbled loaf. It blends earthy ube flavor with delicious creamy coconut milk. Perfect for beginner bakers and sweet bread lovers, this recipe is as stunning as it is satisfying.

Love all things ube? Be sure to try our pillowy Ube Beignets and super cute Ube Donut Holes!

sliced Coconut Ube Milk Bread on a white cloth

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Why You’ll Love This Recipe

Coconut ube milk bread is beginner-friendly and doesn’t require fancy tools, just a little time and love. The recipe uses real ingredients, such as coconut milk and butter, to create a tender loaf that’s naturally rich. You may use the bowl of a stand mixer to help you mix with ease.

This easy bread recipe is perfect for breakfast, merienda, or even dessert. You’ll love the ube extract for its sweet, earthy notes and the coconut milk for its creamy depth. If you love ube rolls or ube bread rolls, this one’s a must-try!

Bonus: Coconut milk is a rich source of healthy fats that may support brain function and energy levels. Delicious and nourishing!

The Story Behind Coconut Ube Milk Bread

Inspired by Filipino flavors, this bread celebrates two beloved ingredients: coconut and ube. It brings together the comfort of milk bread and the joyful color and taste of homemade ube halaya.

Whether you're Filipino or just a fan of Asian fusion bakes, this bread tells a story of heritage and warmth, straight from the heart of the kitchen. It’s a definite eye catcher at any gathering, especially in Asia, where purple yam is commonly used in cakes, puto, and even halo-halo.

Where Coconut Ube Milk Bread Comes From

This fusion-style bread likely evolved from Japanese milk bread and Filipino ube desserts. While its exact origin is unknown, bakers in the Philippines and abroad started combining ube with soft, enriched doughs to create beautiful, flavorful loaves. A bench scraper is then often used to divide the dough cleanly before shaping.

Nowadays, it is popular in Asian bakeries and home kitchens around the world. Simply amazing!

When is this Dish Typically Enjoyed?

Coconut Ube Milk Bread is perfect year-round but especially popular during holidays like Christmas or Easter in Filipino homes. It's also great for gifting during birthdays, fiestas, or family gatherings when baked goods bring everyone together.

Its bright color and sweet flavor remind people of their favorite childhood snacks. Read on to learn more about this recipe!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for Coconut Ube Milk Bread in separate bowls

Instructions

Make the Tangzhong or Bread Starter:

1. In a medium pot, combine all-purpose flour, milk, and water.

2. Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.

3. Remove from heat, transfer to a small bowl, and cover with cling film. Let it cool completely at room temperature.

Tangzhong mixture cooking in a medium pot

Make the Ube Dough:

4. In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.

5. Add half of the Tangzhong, whisked eggs, and coconut milk. Then, mix until a rough dough forms.

6. Add the softened butter and ube extract. Then, continue mixing until the butter is fully incorporated.

7. Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.

8. Transfer the ube dough to a lightly greased bowl, cover with cling film. Let it rest and proof in a humid area for 60 minutes.

self-rising flour, sugar, yeast, salt, tangzhong, whisked eggs, and coconut milk mixed in a stand mixer to make an ube dough

Make the Coconut Milk Dough:

9. In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.

10. Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.

11. Knead for 12 minutes, or until the dough is smooth and elastic.

12. Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof for 60 minutes in a humid area.

self-rising flour, sugar, yeast, salt, tangzhong, whisked egg, coconut milk, and butter combined using a stand mixer to make a coconut milk dough

Assemble the Loaves:

13. Grease two 9x5-inch loaf pans and set aside.

14. Punch down both the ube dough and the coconut milk dough. Then transfer to a lightly floured working surface.

15. Then divide each dough into 2 equal pieces using a bench scraper and cover them with a cling wrap to prevent them from drying out.

15. Roll one ube dough and one coconut milk dough portion each into 8-inch logs, then braid together gently. Repeat with the remaining dough to make the second loaf.

16. Place braided dough into the prepared pans. Cover with cling film and let it proof for 45 minutes in a humid area.

ube dough and coconut milk dough on a slightly floured surface, divided in logs, braided together, and placed into the loaf pans

Bake the Bread:

17. Meanwhile, preheat the oven to 350°F (175°C).

18. Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.

19. Let the bread cool in pans for 5 minutes. Unmold and transfer to a wire rack to cool completely. Then, slice and serve!

freshly baked coconut ube milk bread on a cooling rack then sliced to be served

Substitutions & Variations

Ingredient Swap
No ube extract? Try purple sweet potato or food coloring with a dash of vanilla.
You can also substitute taro for a similar taste and texture.
Variation
Out of coconut milk? Use almond or oat milk for a dairy-free twist.
You can even turn this into ube rolls instead of loaves for individual servings. Top with a simple glaze for extra shine.
Mistake to Avoid
Don’t rush the proofing – let the dough rise fully for a light texture. Use a sharp knife to score the top gently before baking.
Storage Tips
- This bread freezes well for up to 2 weeks if tightly wrapped in plastic wrap and parchment paper, then foil.
- Store any cut slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days.
- For longer storage, use the freezer. For best results, warm before serving to bring back softness.

Hands holding a sliced loaf of Coconut Ube Milk Bread

FAQs

Can I make this without ube extract?

Yes! You can use mashed purple sweet potato or skip it entirely for a plain coconut milk bread version.

Do I need a stand mixer?

Nope! You can knead the dough by hand—it just takes a bit more muscle and time.

Can I use instant yeast instead?

Yes, just skip the blooming step and mix it straight into the dry ingredients.

Is this recipe sweet or savory?

It’s lightly sweet—perfect for pairing with jam, butter, or even cream cheese.

You Might Also Like:

Recipes for Every Moment

Weekend mornings, and the house smells quiet and cozy? This Coconut Ube Milk Bread is the ultimate treat! Bake it ahead and enjoy soft, sweet slices all week long.

Best Ice Cream Makers for Summer Dessert Lovers

Jul 22, 2025 · Leave a Comment

No doubt about it - summer is incredibly hot in the Philippines. And if it means it’s super frozen treat time, then we need the best ice cream makers!

This 2025 guide covers everything from budget ice cream machines to high-end churners. You’ll also get a list of ice cream recipes and a few quick buying tips. Let's shop smart before Amazon Prime Day!

collage of the best ice cream makers in 2025

I know it’s easy to grab a taste or pint from the store. But there’s something more satisfying about making your frozen dessert at home. Whether it’s mango ice cream, chocolate ice cream, or a fruity blend, homemade ice cream always hits differently. There's no hidden ingredients with full control over them.

Discover the ice cream makers below, which are perfect for home cooks who want control over every batch of ice cream!

Our Top Picks at a Glance

Best Budget Model: Hamilton Beach 68330N
Best for Vegan Desserts: Ninja Creami Deluxe
Best High-End Option: Breville Smart Scoop
Best Classic Compressor: Whynter ICM-201SB
Best Compact Design: DASH My Pint
Best Nostalgia Option: Nostalgia Electric Bucket
Best for Custom Mix-ins: Ninja Swirl

Delicious scoops of ice cream in a white bowl

BEST BUDGET MODEL

Hamilton Beach 68330N

Price Range: ~$60

Pros: This ice cream maker model is one of the best affordable options out there. Simple, reliable, and makes up to 4 quarts. Just add your ingredients, ice, and salt, then let it churn.

Scoop out your creamy ice cream with your favorite spoons and enjoy hassle-free servings. Its overall ease of use makes it perfect for beginners.

Cons: You’ll need ice and salt to freeze the ice cream, which can be messy to handle. The machine is also large and needs storage space. Best to use in spacious areas.

Hamilton Beach 68330N with ice cubes inside and a cup of ice cream beside it

BEST FOR VEGAN DESSERTS

Ninja Creami Deluxe

Price Range: ~$200

Pros: This machine blends and freezes in one. It’s perfect for vegan desserts, smoothies, or soft serve. Use nut butter or even Greek yogurt. The re-spin feature helps you customize the texture!

Try this with frozen bananas and peanut butter—it makes the creamiest cream.

Cons: It’s a bit noisy, and you’ll need to freeze your base in specific containers beforehand. Not ideal if you want multiple flavors at once.

BEST HIGH-END OPTION

Breville Smart Scoop

Price Range: ~$499

Pros: This is a premium pick with 12 hardness settings. It chills automatically and keeps your mix cold after churning. Great if you're making a custard base that needs precision.

Cons: It’s heavy, pricey, and takes up more counter space. Best for serious home chefs rather than casual users.

See at Amazon

BEST CLASSIC COMPRESSOR

Whynter ICM-201SB

Price Range: ~$290

Pros: A top pick among compressor ice cream makers. No pre-freezing needed. Produces pro-quality ice cream and gelato. Large 2.1-quart capacity and consistent results. Unlike models that rely on freezer bowls, this one chills automatically.

I recommend this to friends who want a no-pre-freeze option without splurging too much. The ICE-100 has solid blades and a built-in timer to control every batch.

Cons: It’s bulky and a bit loud, but delivers great results.

BEST COMPACT DESIGN

DASH My Pint Ice Cream Maker

Price Range: $25–$30

Pros: This is tiny but mighty! It’s perfect for dorms or small servings. Add condensed milk and blended frozen fruit for quick dessert experiments. No fancy features - just plug, switch on, churn, and chill!

Cons: It only makes about half a pint at a time. You also need to freeze the bowl ahead. Not ideal for families or parties, but best for personal consumption or with a friend or two.

DASH My Pint Ice Cream Maker beside a glass of ice cream drizzled with caramel syrup

BEST NOSTALGIA OPTION

Nostalgia Electric Bucket

Price Range: ~$50

Pros: Craving old-school vibes? This salt-and-ice bucket churner makes 4 quarts of creamy dessert. It's best for families and backyard parties. Toss in cream or pre-made mix and enjoy! You’ll need rock salt to help the ice do its job.

Cons: It’s bulky and needs ice and salt, which can be messy. It also takes longer than modern machines and may form large ice crystals if not churned evenly.

Nostalgia Electric Bucket ice cream maker with photos of different ice cream

BEST FOR CUSTOM MIX-INS

Ninja Swirl Ice Cream Maker

Price Range: ~$350

Pros: A 2025 favorite for mix-in lovers. It swirls and spins everything from strawberry blends to coconut milk ice cream base. A great option for creative kitchens.

It's a fun weekend project with kids. You can layer flavors like strawberry and mango. Get smooth consistency with just a touch of the switch.

Cons: It’s not the fastest machine, and cleanup can be a bit much with all the parts. Better for those who love to experiment.

What to Look for in an Ice Cream Maker

Before you buy, think about:

Freezing method:
Canister-style machines need the bowl to be frozen overnight. Compressor-style models chill automatically, but they are more expensive. Some newer stand mixer attachments - like those for KitchenAid - can work well, too.
Size & Capacity:
Are you feeding one or prepping for a party? Machines range from 1 pint to 4 quarts. Think about how many batches of ice cream you’ll make each week.
Noise Level:
Some churners can be loud, especially the high-powered ones like the Whynter or ICE-70 models.
Ease of Cleaning:
Look for dishwasher-safe parts and smooth paddle or blade designs that don’t trap mixture.

So Which One Should You Buy?

Still deciding? Here’s a quick overview with my suggestions:

If on a tight budget or just starting:
Go for the Hamilton Beach 68330N. It makes big batches and is easy to use. Just add ice and salt before churning. This is great for anyone who wants creamy ice cream with minimal fuss.
If looking for dairy-free and vegan-friendly options:
The Ninja Creami Deluxe is a standout. It blends, spins, and re-spins frozen bases to silky perfection, even with just bananas, almond milk, or coconut cream. It’s ideal for health-conscious dessert lovers and busy home cooks who want more control over ingredients.
If you want professional results and zero waiting:
Consider investing in a compressor model like the Breville Smart Scoop or the Whynter ICM-201SB. These compressor ice cream makers offer a consistent creamy texture without needing freezer bowls. Just pour and churn!
If needing something compact or fun for the family:
The DASH My Pint and Nostalgia Electric Bucket are fun picks. DASH is great for tiny kitchens or dorms, while Nostalgia’s big-batch style brings back the joy of making ice cream the old-fashioned way (but without the elbow grease).
If you want full flavor control with a modern twist:
Try the Ninja Swirl. It’s one of 2025’s trendiest releases and lets you experiment with mix-ins, flavors, and creamy textures. It’s like soft serve meets science lab in the best way.

Hope it helps you make a good choice based on your needs!

Top Ice Cream Recipes

Use one of the ice cream makers above to perfect my top ice cream picks:

👉 Check out all of my ice cream recipes here!

FAQs

Do I need to freeze the bowl before using an ice cream maker?

Yes, if you’re using a canister-style machine like the Cuisinart ICE-21 or DASH My Pint. You’ll need to freeze the bowl for at least 12 to 24 hours beforehand. Compressor models don’t require this step.

What kind of ingredients can I use?

Most machines can handle dairy milk, cream, plant-based alternatives, sweeteners, and mix-ins like fruit, cookies, or nuts. For best texture, some recipes use a custard base (milk, sugar, egg yolks).

Can I make ice cream without dairy?

Absolutely! Machines like the Ninja Creami are excellent for making vegan desserts using bananas, coconut milk, oat milk, or nut butters.

How long does it take to make a batch of ice cream?

Prep time varies, but most machines take 15 to 30 minutes to churn. Some recipes may need chilling beforehand for best results.

Is a stand mixer ice cream attachment worth it?

If you already own a KitchenAid stand mixer, the ice cream bowl attachment is a great space-saving option. It’s good for small batches and occasional use.

Affiliate Disclosure: This post contains affiliate links. We may earn a small commission if you purchase through these links, at no extra cost to you.

Tamarind Drink

Jul 16, 2025 · 10 Comments

Quench your thirst with this easy-to-make and naturally vegan Tamarind Drink! This sweet-tangy Filipino-inspired refreshment is made with real tamarind pods and ginger. It's perfect for anyone craving a bold, zesty flavor with a hint of spice!

If you're into refreshing and feel-good treats, you’ll love our buko pandan drink and mais con yelo for a cooling treat. They pair perfectly with tropical fruit beverages like this one!

Glass of Tamarind Drink next to a pitcher

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Why You’ll Love This Recipe

This tamarind drink is vegan, dairy-free, and beginner-friendly. You only need five simple ingredients. No fancy tools needed - just a large pot, fine-mesh sieve, and a large bowl to catch the liquid.

Tamarind is high in antioxidants and can help with digestion. Ginger adds natural warmth and may help fight colds. The tartness from tamarind and a touch of honey or vanilla extract can boost both flavor and comfort.

This is a popular drink not just in the Philippines, but around the world. It’s perfect when you need to quench your thirst fast.

The Story Behind Tamarind Drink

Tamarind drink is a nostalgic Filipino favorite. Many remember it from local markets or being served cold during hot summer days. It’s also known as agua de tamarindo, a type of agua fresca loved for its sweet and tangy taste.

It's also enjoyed in many Asian and Latin American countries. But in the Philippines, it often feels like comfort in a glass.

Where Tamarind Drink Comes From

This tamarind drink likely started in tropical countries where tamarind trees grow. In the Philippines, tamarind (or “sampalok”) has long been used for soups, candies, and drinks.

Local families and street vendors alike made their versions. Some add lime juice or lime slices for extra tang. It’s both traditional and adaptable.

When is this Dish Typically Enjoyed?

This drink is popular during summer or on any hot day. It's also a staple in Filipino households during fiestas or family reunions. Always served cold, best with ice, and even better if you chill it before serving. Have a try!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for Tamarind Drink in separate bowls

Instructions

Make the Tamarind-Ginger Tea Base:

1. In a pot, combine the tamarind pods, sliced ginger, and 5 cups of water.

2. Bring to a boil and let it simmer for 5 minutes.

Pot with Tamarind and ginger simmering in it

3. Turn off the heat and let it steep for 30 minutes, until the liquid cools completely.

4. Once cooled, strain and remove the tamarind and ginger pieces. Set the tea base aside.

Make the Simple Syrup:

5. In a separate pot, combine the white sugar and water.

6. Bring to a boil, stirring until the sugar fully dissolves.

7. Turn off the heat and let the syrup cool completely.

Assemble the Drink:

8. In a pitcher or large mixing bowl, combine the simple syrup, tamarind-ginger tea base, and passionfruit syrup. Mix well.

9. Fill glasses with ice cubes, then pour in the tamarind mixture to about ¾ full.

10. Top off with sparkling water to fill each glass.

11. Garnish with mint leaves, and serve immediately.

Tamarind Drink served cold with mint and ice

Substitutions & Variations

Ingredient Swap
No fresh tamarind? You can use tamarind paste or concentrate.
Swap white sugar with brown sugar or coconut sugar for a deeper flavor.
Variation
Add mint or lemon for a twist! Blend the mixture in a blender for a smooth texture.
Mistake to Avoid
Don’t skip straining the tamarind bits - it makes the drink gritty. Use a fine-mesh sieve to remove all solids. Tamarind can be sticky, so don’t forget to clean your tools well.
Storage Tips
- Store the tamarind-ginger tea base and simple syrup separately in the refrigerator for up to 5 days.
- Once mixed, the drink is best enjoyed immediately to preserve the fizz.
- Keep leftover passionfruit syrup refrigerated in an airtight jar for up to 2 weeks.

FAQs

Can I use tamarind paste instead of pods?

Yes! Use about 2 tablespoons of paste and adjust to taste.

Is this drink spicy because of the ginger?

No—it’s warm, not spicy. You can use less if sensitive.

Can I make this sugar-free?

Yes, try stevia or monk fruit as alternatives.

Do I need to boil the tamarind?

Yes, boiling helps release the flavor and makes straining easier.

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Recipes for Every Moment

Entertaining guests on a hot afternoon? Serve this icy tamarind drink for a refreshing Filipino twist they’ll love.

Black Sesame Pudding

Jul 9, 2025 · 9 Comments

Black Sesame Pudding is a creamy, rich, and lightly sweetened dessert made with ground toasted sesame seeds and coconut milk. This easy recipe stands out with its deep nutty flavor and smooth texture. It's perfect for anyone craving a delicious Asian-inspired treat!

If you love creamy puddings, be sure to also try our fun Dirt Pudding and comforting Banana Pudding from Scratch - you’ll thank me later!

Black Sesame Pudding topped with a whipped cream in a glass

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Why You’ll Love This Recipe

Black sesame pudding is a sweet and delicious no-bake dessert. It’s beginner-friendly – no fancy tools or skills needed. Just whisk and boil ingredients in a saucepan over medium heat. The black sesame paste is made with black sesame seeds, which are rich in antioxidants and can help support heart and bone health.

It’s not too sweet, so it's perfect as a light dessert or a mid-day snack. Plus, it can be made with dairy-free ingredient alternatives, making it a great option for plant-based eaters or anyone with lactose sensitivity.

This black sesame pudding is not just easy to make, but it also needs a few ingredients and can be done with just simple steps. Try making this delightful dessert and enjoy!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for the Black Sesame Pudding recipe

Instructions

1. In a pot, mix black sesame seeds, coconut milk, and condensed milk. Stir often.

2. Over medium heat, let it gently simmer for 2 minutes. Keep stirring to prevent burning.

Black sesame seeds, coconut milk, and condensed milk simmered in a pot

3. In a small bowl, mix cornstarch and cold water. Slowly stir the cornstarch mix into the pot.

4. Keep stirring until the mixture thickens a little. Then, turn off the heat.

5. Pour into cups and let cool to room temperature.

6. Chill in the fridge for at least 30 minutes.

black sesame pudding mixture poured into three cups

7. Add whipped cream on top. Sprinkle with sesame seeds if you like.

8. Serve and enjoy!

Black Sesame Pudding chilled from fridge and topped with whipped cream

Substitutions & Variations

Ingredient Swap
You can use oat milk or almond milk instead of coconut milk for a lighter taste. You can also swap the coconut milk with whole milk or even heavy cream for a richer version.
Variation
For extra flavor, you can stir in a splash of vanilla extract or a spoonful of honey. A small pinch of salt can also enhance the nutty flavor.
Mistake to Avoid
Don’t skip stirring - coconut milk can burn fast if left alone.
Storage Tips
- This pudding doesn’t freeze well; it changes texture. Best to eat within 3–4 days when chilled.
- Store pudding and whipped cream separately in the fridge. Combine just before serving for the best texture.

Cream swirled on top of the Black Sesame Pudding

FAQs

What does black sesame pudding taste like?

It has a rich, nutty flavor with a hint of sweetness. Think peanut butter, but earthier and deeper.

Can I make this without condensed milk?

Yes! Use coconut cream and a natural sweetener like maple syrup or agave for a similar texture and taste.

Do I need to toast the sesame seeds first?

Yes, toasting brings out their flavor. If you buy them pre-ground, make sure they're toasted or toast whole seeds before grinding.

Black Sesame Pudding in a glass topped with whipped cream

5 from 9 votes

Black Sesame Pudding

Black Sesame Pudding is rich, creamy, and deeply nutty. It's a unique treat that’s naturally dairy-free and easy to prepare. Chill, top with whipped cream (vegan or regular), and enjoy!

Prep Time35

Cook Time5

Total Time40

Course: No-bake Dessert

Cuisine: Asian

Servings: 3 servings

Calories: 552kcal

Author: Lainey

Ingredients

▢ 4 tablespoons ground toasted black sesame seeds
▢ 2 cups coconut milk
▢ ½ cup condensed milk or vegan condensed milk
▢ 2 teaspoons cornstarch
▢ ⅛ cup water
▢ ½ cup whipped cream regular or coconut-based

Instructions

In a pot over medium-low heat, combine ground black sesame seeds, coconut milk, and condensed milk. Stir continuously.
Bring to a gentle simmer and cook for 2 minutes, stirring constantly to avoid burning.
In a small bowl, mix cornstarch and water to create a slurry.
Slowly pour the slurry into the simmering coconut mixture while stirring.
Continue stirring until the mixture thickens slightly, then remove from heat.
Pour into dessert cups and allow to cool to room temperature.
Chill in the refrigerator for at least 30 minutes.
Top with whipped cream before serving. Optionally, sprinkle with more toasted sesame seeds for added texture.