Simply Bakings logo
menu icon
search icon

Filipino Style Tiramisu

Filipino Style Tiramisu

· 20 Comments

This Filipino Style Tiramisu is a creamy no bake dessert layered with coffee soaked ladyfingers and rich mascarpone filling with a Filipino inspired twist. Light, smooth, and easy to make, it’s the perfect dessert for holidays, gatherings, or special occasions.

Looking for more tiramisu flavors? Try my famous Matcha Tiramisu.

White plate with a slice of Filipino Tiramisu
[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Beginner friendly and completely no bake
  • Just mix, layer, chill, and serve
  • Creamy mascarpone filling with rich coffee flavor
  • Filipino inspired twist on classic tiramisu
  • Easy to customize with dairy free options
  • Perfect make ahead dessert for gatherings and holidays
  • Smooth, rich, and lightly indulgent in every bite

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.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients in separate white bowls

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.

Cheese folded into the egg mixture

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).

Espresso and dark rum mixed together

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

a slice of Filipino-style tiramisu sprinkled with chocolate grates and paired with spoon
5 from 10 votes
Print Pin Recipe

Filipino Style Tiramisu

Filipino-Style Tiramisu is a delightful twist on the classic Italian dessert, blending rich, creamy layers with distinctly Filipino flavors. Perfect for any occasion!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8
Calories: 587kcal

Ingredients

For the Mascarpone Mixture:

  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 ¼ cups mascarpone cheese (room temperature)

For the Whipped Cream:

  • 1 ½ cups heavy cream
  • 1 teaspoon vanilla extract

For the Espresso Dip:

  • 1 cup freshly brewed espresso cooled to room temperature
  • 2 tablespoons coffee liqueur optional

For Assembly and Garnish:

  • 24 ladyfingers Savoiardi biscuits
  • Unsweetened cocoa powder for dusting
  • Dark chocolate shavings optional, for garnish

Instructions

Prepare the Mascarpone Mixture:

  • In a medium bowl, whisk the egg yolks and sugar until smooth and creamy.
  • Place the bowl over a double boiler and whisk constantly for 5-7 minutes until the mixture thickens. Remove from heat and let it cool slightly.
  • Gently fold the mascarpone cheese into the cooled egg mixture until smooth.

Whip the Cream:

  • In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
  • Carefully fold the whipped cream into the mascarpone mixture until fully combined.

Prepare the Espresso Dip:

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

Assemble the Tiramisu:

  • Quickly dip each ladyfinger into the espresso mixture and place them in a single layer at the bottom of a 9x9-inch dish.
  • Spread half of the mascarpone mixture over the soaked ladyfingers.
  • Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.

Chill and Garnish:

  • Cover the dish and refrigerate for at least 4 hours or overnight to set.
  • Before serving, dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.
Leave a Comment
Serving: 1gCalories: 587kcalCarbohydrates: 49gProtein: 9gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 304mgSodium: 91mgPotassium: 130mgFiber: 0.3gSugar: 28gVitamin A: 1526IUVitamin C: 0.3mgCalcium: 112mgIron: 2mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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

· 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!

Serve it with Garlic Fried Rice or Cabbage Stir Fry for a balanced and flavorful meal.

A bowl of Sweet and Sour Tempeh with pineapple
[feast_advanced_jump_to]

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:

  • Tempeh
  • Olive oil
  • Red onion
  • Red bell pepper
  • Green bell pepper
  • Pineapple chunks
  • Sesame seeds
  • Spring onions
  • Water
  • Ketchup
  • Brown sugar
  • Rice vinegar
  • Salt
  • Garlic powder

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.

Tempeh cubed and cooked in pan

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.

Cubed tempeh with vegetables in pan

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

sweet and sour tempeh simmered in a pan

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

A white bowl of Tempeh and pineapples
5 from 10 votes
Print Pin Recipe

Sweet and Sour Tempeh

Here's a delicious sweet and sour tempeh, a plant-based twist on a classic dish, featuring crispy tempeh, bell peppers, and juicy pineapple coated in a tangy, sweet, and sour sauce. It is best paired steamed rice for a healthy meal!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Fusion (Asian-Filipino)
Servings: 4 servings
Calories: 590kcal
Author: Lainey

Ingredients

Main Dish:

  • 16 oz. Tempeh cut into bite-sized pieces
  • 8 tablespoons Olive oil
  • 1 Red onion peeled and quartered
  • 1 Red bell pepper deseeded and diced
  • 1 Green bell pepper deseeded and diced
  • 1 (4 oz.) can Pineapple chunks juice separated
  • 1 teaspoon Sesame seeds
  • 1 tablespoon Chopped spring onions
  • ¼ cup Water

Sweet and Sour Sauce:

  • ⅔ cup Ketchup
  • ¼ cup Brown sugar
  • 2 tablespoons Rice vinegar
  • ½ cup Water
  • ¾ teaspoon Salt
  • ½ teaspoon Garlic powder

Instructions

Make the Sweet and Sour Sauce:

  • In a bowl, mix ketchup, brown sugar, rice vinegar, water, salt, garlic powder, and reserved pineapple juice.
  • Pour the mixture into a small pot and simmer over medium heat for 5 minutes.
  • Remove from heat and set aside.

Cook the Tempeh:

  • Heat 4 tablespoons of oil in a frying pan over medium heat. Add tempeh pieces and fry until golden brown on all sides.
  • Pour ¼ cup of water into the pan, cover, and let the water evaporate completely. Remove the tempeh from the pan and set aside.

Stir-Fry the Vegetables & Tempeh:

  • In a clean pan, heat 2 tablespoons of oil and sauté red onion, bell peppers, pineapple chunks, and cooked tempeh.
  • Stir-fry for 3 minutes, then pour half of the sweet and sour sauce over the mixture. Stir well.
  • Let simmer for 1 minute, then remove from heat.

Serve:

  • Transfer to a serving plate or bowl and garnish with sesame seeds and chopped spring onions.
  • Serve hot with steamed rice or noodles.
Leave a Comment
Serving: 1gCalories: 590kcalCarbohydrates: 41gProtein: 22gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gSodium: 820mgPotassium: 765mgFiber: 2gSugar: 25gVitamin A: 1262IUVitamin C: 66mgCalcium: 163mgIron: 4mg

Watch The Recipe Video!

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

Looking for more side dishes to try? Here are some:

Recipes for Every Moment

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

· 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.

For more fruity dessert ideas, try my Fruit Cheesecake or Mango Cheesecake recipe next.

Passion fruits surrounding a plate of delicious cake
[feast_advanced_jump_to]

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:

  • Graham cracker crumbs
  • Unsalted butter
  • Granulated sugar
  • Cream cheese
  • Vanilla extract
  • Large eggs
  • Sour cream
  • Heavy cream
  • Seedless passion fruit pulp
  • Sugar
  • Cornstarch
  • lemon juice

See recipe card for quantities.

All ingredients in separate white bowls

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.
  • Variation
    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

You Might Also Like:

Craving more creamy goodness? See some of my favorites:

Passion Fruit Cheesecake cut with a slice
5 from 12 votes
Print Pin Recipe

Passion Fruit Cheesecake

Enjoy the refreshing taste of my easy-to-make Passion Fruit Cheesecake with a burst of tropical passion fruit in every bite!
Prep Time30 minutes
Cook Time1 hour
Cool Time5 hours
Total Time6 hours 30 minutes
Course: Cheesecake, Dessert
Cuisine: Filipino, Fusion (American-Filipino/Asian)
Servings: 12 slices
Calories: 420kcal

Ingredients

Graham Cracker Crust:

  • 18 pieces graham crackers mashed to crumbs
  • ½ cup unsalted butter melted
  • ¼ cup granulated sugar

Cheesecake Filling:

  • 3 (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ cup heavy cream
  • ½ cup seedless passion fruit pulp sifted to remove seeds

Passion Fruit Coulis Topping:

  • ½ cup passion fruit pulp
  • ¼ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions

Graham Cracker Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  • Press the mixture evenly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then set aside to cool while preparing the filling.
  • Lower the oven heat to 325°F (160°C).

Cheesecake Filling:

  • To prepare the seedless passion fruit pulp, cut the passion fruits in half and scoop the pulp into a fine mesh sieve placed over a bowl. Press the pulp through the sieve with the back of a spoon to extract the juice and pulp, leaving the seeds behind.
  • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
  • Add the vanilla extract and mix until combined.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the sour cream and heavy cream until fully incorporated.
  • Sift and fold in the seedless passion fruit pulp until evenly distributed.
  • Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  • Bake in the preheated oven for 60 minutes, or until the center is almost set (it should still be slightly jiggly in the middle).
  • Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  • Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

Passion Fruit Coulis Topping:

  • In a small saucepan, combine the passion fruit pulp and sugar.
  • Cook over medium heat until the sugar is dissolved.
  • In a small bowl, mix the cornstarch with the lemon juice to make a slurry.
  • Add the cornstarch slurry to the passion fruit mixture, stirring constantly until it thickens, about 3-5 minutes.
  • Remove from heat and let it cool to room temperature.

Assembly:

  • Once the cheesecake is set, pour the cooled passion fruit coulis over the top, spreading it evenly.
  • Refrigerate the cheesecake for another hour to allow the topping to set.
  • Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Slice and serve chilled.
Leave a Comment
Serving: 1gCalories: 420kcalCarbohydrates: 34gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 280mgFiber: 1gSugar: 25g

Watch The Recipe Video!

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

Recipes for Every Moment

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

· 22 Comments

Puto Bumbong is a soft, chewy Filipino rice cake traditionally enjoyed during the Christmas season. Made with rice flour, coconut milk, and steamed in banana leaves, this festive purple treat is lightly sweet, fragrant, and surprisingly easy to make at home.

Loving Filipino merienda treats? You’ll also enjoy making my Putong Bigas.

Plate filled with a serving of Puto Bumbong
[feast_advanced_jump_to]

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.

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.

Mixture wrapped in banana leaves

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

Delicious Puto Bumbong served on a white plate
5 from 11 votes
Print Pin Recipe

Puto Bumbong Recipe

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 minutes
Cook Time25 minutes
Total Time40 minutes
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.
Leave a Comment
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!

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

You Might Also Like:

Recipes for Every Moment

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

Creamy No Bake Mango Cheesecake

· 22 Comments

This Foolproof Mango Cheesecake combines a velvety cream cheese filling, buttery biscuit crust, and sweet mango topping for a rich and refreshing tropical dessert. Creamy, fruity, and easy to make, it’s perfect for summer gatherings or special occasions.

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

A slice of Mango Cheesecake with fork
[feast_advanced_jump_to]

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.

Ingredients

Listed below are all the ingredients you will need:

  • Digestive biscuits
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Mango purée (or fresh mango puree)
  • Lemon juice
  • Whipped cream
  • Diced mango
  • Sugar

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.

Mango opened, diced and cooked in pan

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

Mango Cheesecake on a wooden board
5 from 10 votes
Print Pin Recipe

Creamy No Bake Mango Cheesecake

Have yourself a creamy, tropical no-bake Mango Cheesecake made with a buttery biscuit crust - perfect for summer gatherings or weekend indulgence!
Prep Time30 minutes
Chilling Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Fusion (American-Filipino/Asian)
Servings: 10 slices
Calories: 526kcal
Author: Lainey

Equipment

  • 7-inch spring form pan

Ingredients

For the Crust:

  • 1 ½ cups Digestive biscuits crushed into crumbles
  • ⅓ cup Melted unsalted butter

For the Filling:

  • 24 oz Cream cheese softened
  • 1 cup Powdered sugar
  • 2 teaspoons Vanilla extract
  • 1 ½ cups Mango purée
  • 1 tablespoon Lemon juice
  • 1 ½ cups Whipped cream

For the Topping:

  • 1 cup Diced mango
  • 2 tablespoons Sugar
  • 1 tablespoon Lemon juice

Instructions

Make the Crust:

  • In a medium bowl, combine crushed digestive biscuits with melted butter.
  • Press mixture into the base of a 7-inch springform pan to form a compact crust.
  • Chill in the refrigerator while preparing the filling.

Make the Filling:

  • In a large bowl, beat softened cream cheese until smooth using a spatula.
  • Add powdered sugar and vanilla; mix until well incorporated.
  • Stir in mango purée and lemon juice until smooth.
  • Fold in whipped cream gently until light and airy.
  • Pour filling over the chilled crust and spread evenly.
  • Refrigerate for at least 4 hours or until firm.

Make the Topping:

  • In a saucepan, combine diced mango, sugar, and lemon juice.
  • Cook over medium heat until mango softens and sugar dissolves.
  • Let it cool completely.
  • Spoon over the chilled cheesecake and spread evenly.
Leave a Comment
Serving: 1gCalories: 526kcalCarbohydrates: 53gProtein: 7gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 92mgSodium: 281mgPotassium: 195mgFiber: 2gSugar: 38gVitamin A: 4069IUVitamin C: 19mgCalcium: 104mgIron: 2mg

Watch The Recipe Video!

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

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!

Fresh & Addicting Cucumber Avocado Salsa

· 10 Comments

This Cucumber Avocado Salsa is fresh, creamy, and packed with crisp cucumber crunch in every bite. Made with simple ingredients and bright flavors, it’s the perfect refreshing salsa for chips, tacos, or warm summer days.

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

Cucumber Avocado Salsa in a bowl
[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Vegan, dairy free, and beginner friendly
  • No cooking required — just chop, mix, and serve
  • Cool, refreshing, and perfect for warm weather
  • Creamy avocado paired with crisp cucumber crunch
  • Great with chips, tacos, crackers, or grilled vegetables
  • Perfect for picnics, BBQs, and summer gatherings
  • Easy light appetizer or healthy snack option

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 Thrive Market 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!

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

A bowl of healthy and delicious Cucumber Avocado Salsa
5 from 10 votes
Print Pin Recipe

Fresh Cucumber Avocado Salsa

Have a bowl of refreshing, light, and flavorful cucumber avocado salsa for a healthy side dish, dip, or topping!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: Fusion (American-Filipino/Asian)
Servings: 2 -4 servings
Calories: 473kcal
Author: Lainey

Ingredients

  • 2 avocados
  • 1 pound cherry tomatoes
  • 1 English cucumber
  • ½ red onion
  • 1 lemon juiced
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

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.
Leave a Comment
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!

QR Code
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!

Easy Small Batch Cinnamon Rolls Recipe

· 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 flavor roll recipes!

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

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.

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.

Mixing bowl filled with roll dough

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.

Baking tray and sauce pan prepared

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.

Oil and sugar spread on flat dough

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.
Cooling rack with three Cinnamon rolls

FAQs

Two pieces of cinnamon rolls on a cooling rack
5 from 10 votes
Print Pin Recipe

Easy Small Batch Cinnamon Rolls Recipe

Fluffy and perfectly spiced, these Small Batch Cinnamon Rolls are a delicious vegan treats for a cozy snack!
Prep Time30 minutes
Cook Time30 minutes
Rest Time1 hour 45 minutes
Total Time2 hours 45 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Fusion (American-Filipino/Asian)
Servings: 9 small buns
Calories: 340kcal
Author: Lainey

Ingredients

For the Dough:

  • 1 teaspoon (3g) Instant yeast
  • 2 tablespoons (8g) Light brown sugar
  • 3 tablespoons (45ml) Coconut oil
  • ½ cup (120ml) Oat milk slightly warm*
  • 1½ cups (180g) All-purpose flour
  • ¼ teaspoon (2g) Coarse salt

For the Filling:

  • 1 tablespoon (15ml) Coconut oil
  • 1 tablespoon (6g) Cinnamon
  • ⅓ cup (70g) Packed light brown sugar

For the Pan Sauce:

  • 2 tablespoons (30ml) Coconut oil
  • 2 tablespoons (30ml) Oat milk
  • ⅓ cup (70g) Packed light brown sugar

Instructions

Prepare the Dough:

  • In a large bowl, mix brown sugar, oat milk, and yeast until the sugar dissolves.
  • Add the flour and salt, and mix until mostly combined.
  • Add the oil and mix to completely combine and form a soft dough.
  • Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.
  • Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Pan Sauce:

  • Grease an 8” x 8” (20cm x 20cm) baking pan.
  • In a saucepan, heat coconut oil, oat milk, and brown sugar over medium heat. Stir until it becomes a syrupy glaze. Cook for 15 seconds before removing from the heat.
  • Pour the sauce into the base of the baking pan, spreading evenly.

Assemble the Rolls:

  • In a small bowl, mix cinnamon and brown sugar for the filling.
  • Turn out the risen dough onto a lightly floured surface. Roll into a ½-inch thick rectangle (about the size of printer paper).
  • Brush 1 tbsp/15ml of melted coconut oil over the dough and sprinkle the cinnamon sugar evenly over the surface, getting all the way to the edges.
  • Roll the dough gently but tightly from the short side and place the seam underneath.
  • Cut into 9 even pieces and place them in the baking pan, spaced evenly.
  • Cover and let them rise again for 30-45 minutes until doubled in size.

Bake the Rolls:

  • During the last rise, preheat oven to 350°F (175°C).
  • Once risen, bake the dough for 22-25 minutes until just starting to go golden on top.
  • Let cool for 15-20 minutes before serving.
Leave a Comment

Notes

*Oat milk should be warm (115°F/45 C) for best results. You can also use unsweetened nut milks, including coconut milk, to replace the oat milk in both instances in this recipe. Rice milk will not work as well. Soy milk is untested.
Serving: 1gCalories: 340kcalCarbohydrates: 54gProtein: 5gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 63mgPotassium: 67mgFiber: 2gSugar: 22gVitamin A: 39IUVitamin C: 0.1mgCalcium: 49mgIron: 2mg

Watch The Recipe Video!

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

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!

Creamy Ube Milkshake

· 15 Comments

This Creamy Ube Milkshake is rich, smooth, and packed with the sweet nutty flavor of ube. Made with ice cream and Filipino purple yam, this vibrant purple drink is refreshing, creamy, and perfect for hot days or dessert cravings.

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
[feast_advanced_jump_to]

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.

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.

Mint leaves and cookie crumble on Ube milkshake

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.

Ingredients

Listed below are all the ingredients you will need:

  • Vanilla ice cream
  • Evaporated milk
  • Ube halaya
  • Biscotti cookies, crumbled
  • 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.

FAQs

Delicious Ube Milkshake in a tall glass
5 from 9 votes
Print Pin Recipe

Creamy 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 minutes
Total Time10 minutes
Course: Dessert, Drinks
Cuisine: Filipino
Servings: 3 servings
Calories: 437kcal
Author: Lainey

Ingredients

  • 3 cups Vanilla ice cream
  • 1 cup Evaporated milk
  • 2 cups Ube halaya
  • 2 tablespoons Biscotti cookies crumbled
  • Mint leaves garnish (optional)

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!
Leave a Comment
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!

QR Code
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!

Easy Puff Pastry Apple Roses

· 11 Comments

These Easy Apple Roses are made with flaky puff pastry and thinly sliced apples rolled into beautiful rose shaped pastries. Lightly sweet, elegant, and surprisingly simple to make, they’re perfect for holidays, brunches, or special occasions.

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
[feast_advanced_jump_to]

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.

puff pastry on a marble table with sugar cinnamon

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

seven delicious Apple Roses arranged in a circular plate
5 from 8 votes
Print Pin Recipe

Easy Puff Pastry 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 minutes
Cook Time30 minutes
Total Time45 minutes
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.
Leave a Comment

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!

QR Code
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

· 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!

Looking for more fruit recipes? Try my Berry Fruit Tart or my Fruit Cheesecake.

A freshly baked Pear Crostata beside a small bowl of walnuts
[feast_advanced_jump_to]

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:

  • All-purpose flour
  • Sugar
  • Salt
  • Cold Unsalted butter
  • Ice water
  • Pears
  • Brown sugar
  • Lemon juice
  • Ground cinnamon
  • Ground nutmeg
  • Walnuts
  • Vanilla extract
  • Egg
  • Turbinado sugar (optional)

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.

Wrapped dough on a gray countertop

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.
Fresh Pear Crostata served on the table

FAQ

A slice of Pear Crostata cut out and taken out
5 from 9 votes
Print Pin Recipe

Pear Crostata

Want something cozy and rustic? Try this irresistible pear crostata made with sweet, juicy pears with crunchy walnuts in a flaky, golden crust!
Prep Time20 minutes
Cook Time40 minutes
Cool Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert, Pie
Cuisine: Italian
Servings: 6 servings
Calories: 375kcal
Author: Lainey

Ingredients

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter cut into small cubes
  • 3-4 tablespoons ice water

For the Filling:

  • 3 ripe pears peeled, cored, and thinly sliced
  • ¼ cup brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup walnuts** coarsely chopped
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

For Assembly:

  • 1 egg beaten (for egg wash)
  • 1 tablespoon turbinado sugar optional, for sprinkling

Instructions

Prepare the Crust

  • In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
  • Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
  • 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.
  • Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

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

Assemble the Crostata

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick.
  • Transfer the dough to the prepared baking sheet.
  • Arrange the pear mixture in the center of the dough, leaving about a 2-inch border around the edges.
  • 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.

Bake the Crostata

  • Brush the dough edges with the beaten egg and sprinkle with turbinado sugar if using.
  • Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.

Cool and Serve

  • Allow the crostata to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
  • Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Leave a Comment
Serving: 1gCalories: 375kcalCarbohydrates: 23gProtein: 10gFat: 28gSaturated Fat: 14gCholesterol: 55mgSodium: 400mgFiber: 2gSugar: 2g

Watch The Recipe Video!

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

You Might Also Like:

Pies are delicious like cakes, right? If you like cakes, try the following:

Recipes for Every Moment

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

Lemon Herb Tempeh Marinade

· 18 Comments

This Lemon Herb Tempeh Marinade adds bright, savory flavor to tempeh with a blend of fresh herbs, garlic, lemon, and seasonings. It’s easy to make, packed with flavor, and perfect for grilling, roasting, or meal prep.

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

Serving Tempeh Marinade at the table
[feast_advanced_jump_to]

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:

  • Tempeh
  • Bell peppers (red or green)
  • Cherry tomatoes
  • Olive oil
  • Lemon juice
  • Salt
  • Black pepper
  • Italian seasoning
  • Dried rosemary
  • Garlic paste

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.

Tempeh Marinade skewers on the grill

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

11. Serve hot and enjoy!

Tempeh Marinade arranged on a plate

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.
Veggies beside the Tempeh Marinade

FAQs

Delicious Tempeh Marinade in a white dish
5 from 10 votes
Print Pin Recipe

Lemon Herb Tempeh Marinade

Every bite in this Tempeh Marinade is filled with herbs, and garlic.It's grilled to perfection, making it a vibrant, plant-based dish perfect for barbecues or dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Fusion (American-Filipino/Asian)
Servings: 2 servings
Calories: 1139kcal
Author: Lainey

Ingredients

Main:

  • 1 pound block tempeh cut into 1x1-inch cubes
  • 1 large red or green bell pepper cut into large dice
  • ¼ cup cherry tomatoes

Marinade:

  • ⅔ cup olive oil
  • 1 cup lemon juice from about 4 lemons
  • 1½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon Italian seasoning
  • 1½ teaspoons dried rosemary
  • 1 tablespoon garlic paste

Instructions

Prepare the Marinade:

  • In a mason jar or container with a lid, combine all the marinade ingredients.
  • Shake vigorously to emulsify. (Alternatively, whisk in a bowl until well combined.)

Marinate the Ingredients:

  • Pour the marinade into a food-safe container or resealable bag.
  • Add the tempeh, bell peppers, and cherry tomatoes, making sure everything is well coated.
  • Marinate in the refrigerator for at least 2 hours or overnight for deeper flavor.

Assemble the Skewers:

  • Thread the marinated ingredients onto bamboo or steel skewers in the following pattern:
  • Bell pepper → Tempeh → Bell pepper → Tempeh → Bell pepper → Tempeh → Cherry tomato
  • Repeat the pattern until the skewer is full. Continue with the remaining ingredients.

Grill and Serve:

  • Preheat a grill or grill pan to medium heat.
  • Grill the skewers for 5–10 minutes, turning occasionally, until grill marks appear and veggies are tender.
  • Brush the skewers with the leftover marinade while grilling to keep them moist and flavorful.
  • Serve hot and enjoy!
Leave a Comment
Serving: 1gCalories: 1139kcalCarbohydrates: 38gProtein: 44gFat: 97gSaturated Fat: 15gPolyunsaturated Fat: 16gMonounsaturated Fat: 59gSodium: 1774mgPotassium: 1293mgFiber: 3gSugar: 6gVitamin A: 2008IUVitamin C: 130mgCalcium: 323mgIron: 8mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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

Soft and Cozy Sweet Potato Oatmeal Muffins

· 16 Comments

These Sweet Potato Oatmeal Muffins are soft, moist, and filled with cozy cinnamon flavor in every bite. Made with oats and sweet potato puree, they bake into the perfect breakfast, snack, or fall treat with a warm homemade taste that feels comforting and satisfying.

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

A few muffins on a wooden board
[feast_advanced_jump_to]

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.

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.

Ingredients in separate white bowls

Instructions

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

Sweet potato chopped and mashed

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.

Some muffins in a baking tray and table

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.
Baking tray with muffins in and out

FAQs

A Sweet Potato Oatmeal Muffin on a white surface
5 from 7 votes
Print Pin Recipe

Soft and Cozy Sweet Potato Oatmeal Muffins

Need a healthy snack? Make yourself a helping of some delicious Sweet Potato Oatmeal Muffins. It's moist, tender and lightly spiced for your taste.
Prep Time30 minutes
Bake Time35 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: Vegan
Servings: 12 muffins
Calories: 254kcal
Author: Lainey

Ingredients

  • 2½ cups Oat flour
  • 1 tablespoon Baking powder
  • ¼ teaspoon Coarse salt
  • ¼ teaspoon Ground nutmeg
  • ½ teaspoon Ground cinnamon
  • 1 cup Dark brown sugar packed
  • 1½ cups Mashed cooked sweet potato about 1 large
  • ½ cup Oat milk
  • ⅓ cup Neutral oil vegetable or canola
  • 2 tablespoons Dark brown sugar for sprinkling on top optional

Instructions

  • Peel and chop the sweet potato into chunks. Boil or steam until very soft, then mash and let cool.
  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Combine wet ingredients: In a large bowl, mix brown sugar, oat milk, and mashed sweet potato until smooth.
  • Stir in cinnamon, nutmeg, salt, and oil until the mixture is well combined.
  • Add oat flour and baking powder. Stir until no lumps remain.
  • Divide batter evenly among the muffin cups, filling each to about ¼”/6mm below the top.
  • Sprinkle brown sugar over the top of each muffin.
  • 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 before removing and serving.
Leave a Comment
Serving: 1muffinCalories: 254kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 179mgPotassium: 181mgFiber: 2gSugar: 21gVitamin A: 2379IUVitamin C: 0.4mgCalcium: 110mgIron: 1mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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!

Soft and Chewy Matcha Cookies

· 11 Comments

These soft and chewy matcha cookies are packed with rich matcha flavor and perfectly balanced sweetness in every bite. Made with ceremonial grade matcha, these easy cookies have a vibrant green color, crisp edges, and a soft center that pairs perfectly with coffee or a warm matcha latte.

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

White table with some Matcha Cookies on it
[feast_advanced_jump_to]

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

  • 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.
Matcha Cookies on a white surface

FAQs

Delicious Matcha Cookies piled on top of one another
5 from 8 votes
Print Pin Recipe

Soft and Chewy Matcha Cookies

These soft & chewy Matcha Cookies are buttery and sweet. Perfectly balanced with white chocolate or nuts, they’re a unique and elegant take on a classic cookie!
Prep Time1 hour 8 minutes
Cook Time12 minutes
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: Japanese
Servings: 12 cookies
Calories: 285kcal
Author: Lainey

Ingredients

  • ⅔ cup unsalted butter room temperature
  • 1 ½ cups granulated white sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 tablespoons matcha powder sifted
  • ¼ teaspoon salt
  • ½ cup semi-sweet milk chocolate drops or droplets

Instructions

Make the Dough

  • Cream the butter and sugar until light and fluffy using a stand mixer with a paddle attachment.
  • Add eggs and vanilla extract; mix until fully incorporated.
  • Carefully add flour, baking soda, and sifted matcha powder; mix until just combined.
  • Fold in milk chocolates.
  • Cover with cling film and chill in the fridge for 1 hour.

Bake the Cookies

  • Preheat oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.
  • Scoop 12 portions of dough using an ice cream scooper onto the sheet.
  • Bake for 12 minutes. Let cool completely before serving.
Leave a Comment

Notes

  • Depending on the size of the ice cream scooper, the yield may vary from 12 to 20 pieces.
  • You can also use smaller scoops to make bite-sized cookies.
  • You may use white chocolate chips instead of milk chocolates.
Serving: 1cookieCalories: 285kcalCarbohydrates: 41gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 54mgSodium: 152mgPotassium: 36mgFiber: 1gSugar: 25gVitamin A: 542IUCalcium: 11mgIron: 2mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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!

Creamy Ube Cassava Cake

· 17 Comments

This creamy ube cassava cake combines chewy cassava, rich coconut milk, and sweet ube halaya into one comforting Filipino dessert. With its soft texture, vibrant purple color, and perfectly balanced sweetness, this easy cassava cake recipe is perfect for holidays, potlucks, or whenever you’re craving a homemade ube treat.

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
[feast_advanced_jump_to]

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.

Ingredients

Listed below are all the ingredients you will need:

  • grated cassava
  • coconut milk
  • evaporated milk
  • eggs
  • butter
  • quickmelt cheese
  • condensed milk
  • white sugar
  • salt
  • ube halaya
  • coconut cream
  • cheddar cheese

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.

10-inch Cake pan with parchment paper

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

a slice of homemade ube cassava cake on a small white plate
5 from 10 votes
Print Pin Recipe

Creamy Ube Cassava Cake

This Ube Cassava Cake is a rich and creamy Filipino dessert. Topped with a golden cheese-coconut glaze, every slice is a gooey, chewy delight. It’s perfect for potlucks, birthdays, or merienda!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 12 -16 servings
Calories: 349kcal
Author: Lainey

Ingredients

For the Cake Base:

  • 2 lb grated cassava
  • 2 cups coconut milk
  • ½ cup evaporated milk
  • 4 large eggs
  • ¼ cup butter melted
  • 1 cup quickmelt cheese grated
  • 1 ½ cups condensed milk
  • ¾ cup white sugar
  • ¼ teaspoon salt
  • 3 cups ube halaya

For the Toppings:

  • ¼ cup condensed milk
  • ¼ cup coconut cream
  • ¼ cup cheddar cheese crumbled or grated

Instructions

Prepare the Pan:

  • Preheat oven to 350°F (175°C). Line a 10-inch loose bottom cake pan with parchment paper or spray with baking spray. Set aside.

Mix the Topping:

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

Make the Cassava Batter:

  • In a large mixing bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, melted butter, grated quickmelt cheese, white sugar, and salt. Stir until fully incorporated.

Assemble the Cake:

  • Pour the cassava batter into the prepared baking pan.
  • Using an ice cream scoop, drop spoonfuls of ube halaya evenly into different areas of the batter. Do not stir.

Bake the Cake:

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

Add the Topping:

  • Remove from the oven and pour the coconut cream-cheese mixture on top.
  • Return to the oven and bake for another 10 minutes until the topping is set and slightly browned.

Cool and Serve:

  • Let the cake cool completely before slicing. Serve warm or chilled.
Leave a Comment
Serving: 1servingCalories: 349kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 83mgSodium: 746mgPotassium: 318mgFiber: 0.1gSugar: 25gVitamin A: 342IUVitamin C: 2mgCalcium: 171mgIron: 2mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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

· 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 leafy Talbos ng Kamote Salad.

Two serving bowls of Cold Buckwheat Noodle Salad
[feast_advanced_jump_to]

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.

Ingredients

Listed below are all the ingredients you will need:

For the Poke Bowl:

  • Smoked tofu
  • Soba noodles
  • Small Bok choy
  • Radishes
  • Carrot
  • Purple cabbage
  • Nori
  • Black garlic
  • Sesame oil

For the Soy Sauce Dressing:

  • Soy sauce
  • Rice vinegar
  • Mirin
  • Fresh ginger
  • Sesame seeds
  • Garlic

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.

Nori and Soba noodles in separate bowls

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.

Tofu in the pan and other ingredients

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

A bowl of Cold Buckwheat Noodle Salad
5 from 10 votes
Print Pin Recipe

Cold Buckwheat Noodle Salad

This Cold Buckwheat Noodle Salad is a refreshing and vibrant poke-style bowl. Perfectly paired with a bold soy-ginger dressing, it's a delicious and satisfying meal!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: Fusion (American-Filipino/Asian)
Servings: 2 servings
Calories: 464kcal
Author: Lainey

Ingredients

For the Salad Bowl:

  • 7 oz smoked tofu, cubed
  • 3.5 oz soba noodles, dry (about ⅔ cup)
  • 1 small bok choy chopped
  • 4 radishes thinly sliced
  • 1 small carrot shaved into ribbons
  • 1 cup purple cabbage shredded
  • 1 sheet nori torn into bite-sized pieces
  • 1 tablespoon black garlic mashed or finely chopped
  • 1 tablespoon sesame oil for stir-frying the tofu

For the Soy Sauce Dressing:

  • 3 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin or honey for non-vegan sweetness
  • 1 teaspoon fresh ginger grated
  • 1 garlic clove minced
  • 1 teaspoon sesame seeds optional

Instructions

Prepare the Nori:

  • Preheat the oven to 275°F (135°C).
  • Line a baking sheet with parchment paper. Lay the nori sheet pieces flat on the pan.
  • Bake for 5–7 minutes, or until crispy and slightly darkened at the edges. Watch carefully to avoid burning.
  • Remove from the oven and let cool completely. Set aside.

Cook the Soba Noodles:

  • Bring a pot of water to a boil. Cook the soba noodles according to package instructions.
  • Drain and rinse under cold water to stop the cooking. Set aside.

Sauté the Tofu and Bok Choy:

  • In a pan, heat 1 tablespoon sesame oil over medium heat.
  • Add the cubed tofu and sauté for 4–5 minutes, turning until golden and crispy on all sides. Set aside.
  • 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:

  • 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:

  • Divide the cold soba noodles between two bowls.
  • Arrange the bok choy, radishes, carrot ribbons, shredded purple cabbage, and crisped tofu on top.
  • Add a small amount of mashed black garlic for umami flavor.
  • Sprinkle the crispy nori chips over the bowls.
  • Drizzle with the soy-ginger dressing and toss gently to combine.
  • Garnish with additional sesame seeds or chili flakes (optional). Serve immediately.
Leave a Comment
Serving: 1servingCalories: 464kcalCarbohydrates: 60gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 1695mgPotassium: 1665mgFiber: 7gSugar: 11gVitamin A: 24423IUVitamin C: 218mgCalcium: 542mgIron: 7mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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!

Crispy Vegan Pumpkin Waffles

· 12 Comments

These Crispy Vegan Pumpkin Waffles are golden on the outside, fluffy on the inside, and filled with cozy pumpkin spice flavor. Made without eggs or dairy, they’re easy to make and perfect for fall breakfasts, brunches, or holiday mornings.

Pair these waffles with my favorite Nutella Hot Chocolate for a delightful breakfast.

A white plate of Vegan Pumpkin Waffles
[feast_advanced_jump_to]

Why You’ll Love This Recipe

  • Easy beginner friendly recipe with simple mix, pour, and cook steps
  • Made with oat milk and coconut oil for a completely dairy free breakfast
  • Pumpkin puree adds moisture, softness, and rich pumpkin flavor
  • Crispy edges with a fluffy and tender center

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.

Wire whisk in a large bowl with batter

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.
Golden stack of Vegan Pumpkin Waffles

FAQ

Vegan Pumpkin Waffles on a white plate
5 from 10 votes
Print Pin Recipe

Crispy Vegan Pumpkin Waffles

These Vegan Pumpkin Waffles are fluffy on the inside, crispy on the outside, and filled with warm fall flavors in every bite. The rich pumpkin puree and hint of cinnamon make this a cozy breakfast or brunch favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snacks
Cuisine: American
Servings: 4 -6 waffles
Calories: 483kcal
Author: Lainey

Ingredients

  • 2 ¼ cups All-purpose flour
  • 2 cups Oat milk
  • 1 15 oz Pumpkin puree
  • ¼ cup Coconut oil
  • ¼ cup Organic pure cane sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt

Instructions

Mix the Wet Ingredients:

  • In a medium bowl, add pumpkin puree, oat milk, coconut oil, and sugar.
  • Whisk until smooth and well combined.

Add the Dry Ingredients:

  • To the same bowl, add all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  • Whisk again until the batter is smooth and lump-free.

Cook the Waffles:

  • Preheat your waffle iron to medium-high heat and lightly spray it with non-stick spray.
  • Pour about ⅓ cup of batter onto the waffle iron and cook for 3–4 minutes or until golden and crisp.
  • Repeat with the remaining batter.

Serve:

  • Serve warm with your favorite toppings like maple syrup, vegan butter, or chopped nuts. Enjoy!
Leave a Comment
Serving: 1servingCalories: 483kcalCarbohydrates: 79gProtein: 9gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 552mgPotassium: 137mgFiber: 3gSugar: 22gVitamin A: 286IUVitamin C: 0.02mgCalcium: 303mgIron: 4mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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!

Filipino Polvorones Recipe (Soft and Buttery)

· 6 Comments

These soft and crumbly Polvorones melt in your mouth with every bite. Made with toasted pecans and cozy pumpkin spice, this Filipino inspired cookie recipe is buttery, nutty, and perfect for the holidays or fall baking season.

Here's another a fan favorite cookie you will enjoy, 3 Ingredient Macaroon Cookies.

A bowl of powdered Polvorones Cookies
[feast_advanced_jump_to]

Why You’ll Love This Recipe

Inspired by classic Filipino polvoron, these vegan pumpkin pecan polvorones are soft, crumbly, buttery, and packed with warm fall flavor. Made with pumpkin, toasted pecans, and plant based ingredients, this easy cookie recipe delivers the rich, melt in your mouth texture that makes polvoron such a beloved Filipino treat.

Ingredients

Listed below are all the ingredients you will need:

  • Pecan pieces
  • Coconut oil
  • Pumpkin puree
  • Powdered sugar
  • Pumpkin spice blend
  • Pure vanilla extract
  • Salt
  • All-purpose flour

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.

Pieces of pecans on a chopping board

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.

Powdered sugar in a bowl next to tray

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.

FAQs

Polvorones Cookies served on a white plate
5 from 4 votes
Print Pin Recipe

Filipino Polvorones Recipe (Soft and Buttery)

These Filipino polvorones are soft, buttery, melt-in-your-mouth cookies made with toasted pecans and warm pumpkin spice for the perfect fall treat.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Cookies, Dessert, Snack
Cuisine: Fusion (Asian-Filipino)
Servings: 24 cookies
Calories: 154kcal
Author: Lainey

Ingredients

  • 1 cup Pecan pieces
  • ½ cup Coconut oil soft or melted and cooled
  • ½ cup Pumpkin puree chilled
  • 1 cup + 2 tablespoons Powdered sugar divided
  • 1 ½ teaspoons Pumpkin spice blend
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Salt
  • 2 cups 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.
Leave a Comment

Notes

No pumpkin spice blend? Make your own by combining ½ tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.
Serving: 1gCalories: 154kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 49mgPotassium: 41mgFiber: 1gSugar: 11gVitamin A: 797IUVitamin C: 0.3mgCalcium: 6mgIron: 1mg

Watch The Recipe Video!

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

You Might Also Like:

It's a line of cookie-related recipes down here:

Recipes for Every Moment

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!

The Best Filipino Egg Pie Recipe (Creamy & Easy!)

· 4 Comments

This Filipino Egg Pie recipe features a rich and creamy egg custard filling baked in a buttery flaky crust with a beautifully golden top. Made with condensed milk for its signature smooth texture and sweet flavor, this classic Filipino dessert is simple enough for beginner bakers yet impressive enough for holidays and family gatherings.

Looking for more Filipino desserts? Try the popular Creamy Filipino Mango Sticky Rice.

A slice of Filipino Egg Pie on a serving plate
[feast_advanced_jump_to]

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.

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.

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.

Egg pie mixture poured into pie crusts

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!

sliced Filipino Egg Pie on a baking pan

Substitutions & Variations

  • 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

Delicious Filipino Egg Pie on a white plate
5 from 2 votes
Print Pin Recipe

The Best Filipino Egg Pie Recipe (Creamy & Easy!)

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 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
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.
Leave a Comment

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!

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

You Might Also Like:

Recipes for Every Moment

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!

Creamy Biscoff Milkshake

· 6 Comments

This creamy Biscoff Milkshake blends smooth vanilla ice cream with rich cookie butter for a thick, caramelized dessert drink packed with warm spiced flavor. Easy to make in minutes, this indulgent milkshake is perfect for Biscoff lovers craving something cold, sweet, and extra creamy.

Looking for more dessert drinks? Try my famous Buko Pandan.

Biscoff biscuits on top of Biscoff Milkshake
[feast_advanced_jump_to]

Why You’ll Love This Recipe

This creamy Biscoff milkshake is rich, smooth, and packed with warm cookie butter flavor in every sip. Made with simple ingredients like vanilla ice cream and Lotus Biscoff cookies, this easy dessert comes together in minutes and is perfect for satisfying sweet cravings. You can also make it dairy free with simple ingredient swaps without losing its creamy texture.

Ingredients

Listed below are all the ingredients you will need:

  • Vanilla ice cream
  • Whole milk
  • Biscoff cookies
  • Vanilla extract
  • Whipped cream
  • Caramel sauce

See recipe card for quantities.

All ingredients of Biscoff Milkshake recipe in separate bowls

Instructions

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

Pour into glasses, top with whipped cream if desired, then sprinkle crushed Biscoff biscuits on top.

Blender filled with all ingredients ready to mix

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

Biscoff Milkshake in tall glasses topped with biscuits
5 from 6 votes
Print Pin Recipe

Creamy 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 minutes
Total Time5 minutes
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!
Leave a Comment
Serving: 1glassCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 55mgSodium: 220mgFiber: 1gSugar: 30g

Watch The Recipe Video!

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

You Might Also Like

Recipes for Every Moment

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

Crispy Wasabi Tofu with Creamy Coconut Sauce

· 6 Comments

This crispy sesame crusted wasabi tofu is crunchy on the outside, tender in the center, and packed with bold savory flavor. Paired with a creamy coconut wasabi sauce, this easy tofu recipe delivers the perfect balance of heat, nuttiness, and crisp texture in every bite.

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

A white bowl of yummy Wasabi Tofu
[feast_advanced_jump_to]

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.

Mixture in sauce pan over medium heat

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.

A white plate of some coated tofu cubes

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.
Wasabi Tofu in two serving bowls

FAQ

Delicious Wasabi Tofu in a white bowl
5 from 6 votes
Print Pin Recipe

Crispy Wasabi Tofu with Creamy Coconut Sauce

This wasabi tofu, drizzled with wasabi-coconut sauce, is bold, spicy, healthy, and comforting all at once! Serve with hot rice for a delicious plant-based meal!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Servings: 2 servings
Calories: 620kcal
Author: Lainey

Ingredients

  • cooking oil of your choice for frying

For the Coconut-Wasabi Sauce:

  • 1 small red onion thinly sliced
  • 1 cup coconut milk
  • 1 tablespoon wasabi powder
  • 1 teaspoon brown sugar
  • salt and pepper to taste

For the Sesame Crusted Tofu:

  • 1 ½ tablespoons flaxseed meal
  • 4 tablespoons water
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (8 oz.) pack extra-firm tofu pressed to release excess water
  • ¼ cup sesame seeds

To Serve:

  • 2 cups cooked rice
  • fried water spinach optional
  • roasted sweet corn optional
  • 1 ½ lemon cut into wedges

Instructions

Make the Coconut-Wasabi Sauce:

  • In a small pot, heat 1 tablespoon of oil over low heat and sauté sliced red onions until translucent.
  • Add coconut milk, wasabi powder, and brown sugar. Stir and bring to a boil.
  • Reduce to a simmer and cook for 5 minutes until slightly thickened.
  • Season with salt and black pepper to taste. Remove from heat and set aside.

Prepare the Sesame-Crusted Tofu:

  • In a bowl, combine flaxseed meal and water. Let it bloom for 15 minutes, then stir well.
  • Season the bloomed flaxseed mixture with salt and black pepper.
  • Cut the pressed tofu into bite-sized cubes.
  • Dip each tofu cube into the flaxseed mixture, then roll in sesame seeds until fully coated. Let the coated tofu rest for 2 minutes.
  • Heat oil in a pan or pot for deep-frying. Fry the tofu until golden and crispy.
  • Transfer to a paper towel-lined plate to drain excess oil. Strain any leftover sesame seeds to use as garnish.

Assemble and Serve:

  • Serve crispy tofu over hot cooked rice.
  • Drizzle generously with coconut-wasabi sauce.
  • Add fried water spinach and roasted sweet corn on the side if desired.
  • Serve with lemon wedges for a zesty finish.
Leave a Comment
Serving: 1servingCalories: 620kcalCarbohydrates: 69gProtein: 12gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 1189mgPotassium: 648mgFiber: 8gSugar: 7gVitamin A: 23IUVitamin C: 49mgCalcium: 274mgIron: 8mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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!

Best Ever Matcha Tiramisu

· 5 Comments

This creamy no bake Matcha Tiramisu combines layers of fluffy whipping cream, delicate ladyfingers, and rich matcha flavor for a refreshing twist on the classic Italian dessert. Perfect for matcha lovers and beginner bakers alike, this easy make ahead dessert is light, elegant, and surprisingly simple to prepare at home.

If you're craving more matcha delicious desserts or sweets, try my Matcha Strawberry Bread or my Matcha Pancakes!

Matcha tiramisu dusted with green tea powder
[feast_advanced_jump_to]

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 grade matcha in this recipe for its vibrant color and smoother flavor. Matcha is naturally rich in antioxidants and contains caffeine and L-theanine, which many people enjoy for a more balanced, steady energy boost. If you love matcha or want to try an easy matcha dessert at home, this creamy no bake matcha tiramisu is a great place to start.

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.

Small bowl of matcha syrup

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.
Glass tray and plate of Matcha Tiramisu

FAQs

Delicious Matcha Tiramisu on a white plate
5 from 5 votes
Print Pin Recipe

Best Ever Matcha Tiramisu

A delicious Japanese twist on a classic Italian dessert! This Matcha Tiramisu is a delicious layer of soft ladyfinger biscuits and matcha cream cheese filling for an indulgent no-bake treat that’s perfect for green tea lovers!
Prep Time2 hours 15 minutes
Total Time2 hours 15 minutes
Course: No-bake Dessert
Cuisine: Fusion (Asian-Filipino)
Servings: 8
Calories: 405kcal
Author: Lainey

Ingredients

  • ½ cup water
  • 20 –30 ladyfinger biscuits
  • 1 tablespoon matcha powder for dusting

Matcha Syrup:

  • 3 tablespoons matcha powder
  • ⅓ cup warm water

Matcha Cream Cheese Filling:

  • 1½ cups whipping cream
  • 2 cups cream cheese
  • 2 tablespoons matcha syrup
  • ⅓ cup granulated white sugar

Instructions

Make the Matcha Syrup:

  • In a small bowl, whisk together matcha powder and warm water until smooth and frothy. Use a bamboo whisk if available.
  • Set aside 2 tablespoons of the syrup for the cream filling.

Prepare the Matcha Cream Cheese Filling:

  • In a stand mixer or large mixing bowl, whip the whipping cream and cream cheese until light and fluffy.
  • Add 2 tablespoons matcha syrup and white sugar, then whip again until fully incorporated and smooth.
  • Transfer the mixture into a pastry bag and refrigerate until ready to use.

Soak the Ladyfingers:

  • Add the half cup of water to the remaining matcha syrup to thin it out.
  • Quickly dip each ladyfinger into the matcha mixture—do not oversoak. Repeat until all biscuits are coated.

Assemble the Tiramisu:

  • In a baking dish, arrange a layer of dipped ladyfingers.
  • Pipe a generous amount of matcha cream over the ladyfingers and smooth it out.
  • Repeat the layers - ladyfingers, then cream - until the dish is filled, ending with a layer of cream on top.
  • Smooth the final layer with a spatula.

Finish and Chill:

  • Lightly dust the top with 1 tablespoon matcha powder.
  • Chill in the refrigerator for at least 2 hours, or until set. Best served cold!
Leave a Comment
Serving: 1servingCalories: 405kcalCarbohydrates: 13gProtein: 9gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 108mgSodium: 192mgPotassium: 117mgSugar: 12gVitamin A: 1793IUVitamin C: 0.3mgCalcium: 85mgIron: 1mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

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

· 10 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
[feast_advanced_jump_to]

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!

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.

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.

Ingredients

Listed below are all the ingredients you will need:

  • All-purpose flour
  • Unsweetened milk
  • Water
  • Self-rising flour
  • Granulated white sugar
  • Dry active yeast
  • Salt
  • Eggs
  • Unsweetened coconut milk
  • Unsalted butter
  • Ube extract

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

Coconut Ube Milk Bread on the table
5 from 9 votes
Print Pin Recipe

Coconut Ube Milk Bread

This Coconut Ube Milk Bread is soft, fluffy, and beautifully marbled with layers of ube and coconut milk dough. It’s a comforting, lightly sweet bread that combines Filipino flavors in a loaf!
Prep Time2 hours 15 minutes
Cook Time45 minutes
Total Time3 hours
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Servings: 2 (9x5 inch) loaves
Calories: 2378kcal
Author: Lainey

Ingredients

Tangzhong / Bread Starter:

  • ⅓ cup all-purpose flour
  • ½ cup unsweetened milk
  • ½ cup water

Ube Dough:

  • 3 cups self-rising flour
  • ½ cup granulated white sugar
  • 1½ tablespoons dry active yeast
  • 1 teaspoon salt
  • 2 large eggs whisked
  • ¾ cup full fat unsweetened coconut milk
  • ⅓ cup unsalted butter softened
  • 3 tablespoons ube extract

Coconut Milk Dough:

  • 2 cups self-rising flour
  • ¼ cup granulated white sugar
  • 2 teaspoons dry active yeast
  • ½ teaspoon salt
  • 1 large egg whisked
  • ¼ cup full-fat unsweetened coconut milk
  • ¼ cup unsalted butter softened

Instructions

Make the Tangzhong / Bread Starter:

  • In a medium pot, combine all-purpose flour, milk, and water.
  • Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.
  • Remove from heat, transfer to a small bowl, and cover with cling film. Let cool completely at room temperature.

Make the Ube Dough:

  • In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.
  • Add half of the Tangzhong, whisked eggs, and coconut milk. Mix until a rough dough forms.
  • Add the softened butter and ube extract. Continue mixing until butter is fully incorporated.
  • Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.
  • Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof in a humid area for 60 minutes.

Make the Coconut Milk Dough:

  • In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.
  • Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.
  • Knead for 12 minutes, or until the dough is smooth and elastic.
  • Transfer to a lightly greased bowl, cover, and proof for 60 minutes in a humid area.

Assemble the Loaves:

  • Grease two 9x5-inch loaf pans and set aside.
  • Punch down both doughs and transfer to a lightly floured surface.
  • Divide each dough (ube and coconut) into 2 equal pieces. Keep covered to prevent drying.
  • Roll one ube and one coconut dough portion each into 8-inch logs, then braid together gently.
  • Repeat with the remaining dough to make the second loaf.
  • Place braided dough into the prepared pans, cover with cling film, and proof for 45 minutes in a humid area.

Bake the Bread:

  • Preheat the oven to 350°F (175°C).
  • Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.
  • Let the bread cool in pans for 5 minutes, then unmold and transfer to a wire rack to cool completely.
  • Slice and serve.
Leave a Comment

Notes

  • You can prepare the dough the night before, just make sure to place it in the fridge overnight before proofing. 
  • Proofing the bread in a humid area helps the yeast to activate and double the dough.
Serving: 1servingCalories: 2378kcalCarbohydrates: 328gProtein: 55gFat: 96gSaturated Fat: 62gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 388mgSodium: 1899mgPotassium: 890mgFiber: 13gSugar: 80gVitamin A: 2143IUVitamin C: 3mgCalcium: 203mgIron: 7mg

Watch The Recipe Video!

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

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

· 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

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
See on Amazon

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.

Ninja Creami Deluxe ice cream maker
See on Amazon

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.

Breville Smart Scoop ice cream maker
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.

Whynter ICM-201SB ice cream maker
See on Amazon

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
See on Amazon

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
See on Amazon

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.

Ninja Swirl Ice Cream Maker
See on Amazon

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

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

· 11 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.

Glass of Tamarind Drink next to a pitcher
[feast_advanced_jump_to]

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.

Clear simple syrup in a small pot

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.

Reddish-brown Tamarind Drink in the pot

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.
Cool Tamarind Drink served on a coaster

FAQs

One glass of Tamarind Drink with ice cubes and mint leaves
5 from 10 votes
Print Pin Recipe

Tamarind Drink

This refreshing and delicious Tamarind Drink blends the tangy richness of tamarind with the warmth of ginger and the tropical sweetness of passionfruit. Then, finished with sparkling water and mint!
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: Drinks
Cuisine: Filipino
Servings: 8 glasses
Calories: 139kcal
Author: Lainey

Ingredients

Drink Base:

  • 2 (12 fl oz) cans Sparkling water
  • ¼ cup Passionfruit syrup
  • Mint leaves for garnish
  • Ice cubes for serving

Tamarind-Ginger Tea Base:

  • 4 oz Tamarind pods washed and peeled
  • 2 thumb-sized pieces of ginger washed and sliced
  • 5 cups water

Simple Syrup:

  • 1 cup Granulated white sugar
  • 1 cup Water

Instructions

Make the Tamarind-Ginger Tea Base:

  • In a pot, combine the tamarind pods, sliced ginger, and 5 cups water.
  • Bring to a boil and let it simmer for 5 minutes.
  • Turn off the heat and let it steep for 30 minutes, until the liquid cools completely.
  • Once cooled, strain and remove the tamarind and ginger pieces. Set the tea base aside.

Make the Simple Syrup:

  • In a separate pot, combine the granulated white sugar and water.
  • Bring to a boil, stirring until the sugar fully dissolves.
  • Turn off the heat and let the syrup cool completely.

Assemble the Drink:

  • In a pitcher or large mixing bowl, combine the simple syrup, tamarind-ginger tea base and passionfruit syrup. Then, mix well.
  • Fill glasses with ice cubes, then pour in the tamarind mixture to about ¾ full.
  • Top off with sparkling water to fill each glass.
  • Garnish with mint leaves, and serve immediately.
Leave a Comment
Serving: 1gCalories: 139kcalCarbohydrates: 36gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 15mgPotassium: 122mgFiber: 2gSugar: 31gVitamin A: 98IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

Entertaining guests on a hot afternoon? Serve this icy tamarind drink for a refreshing Filipino twist they’ll love.

Creamy Black Sesame Pudding

· 10 Comments

This creamy black sesame pudding is made with toasted sesame seeds and coconut milk for a rich, nutty dessert with a silky smooth texture. Lightly sweetened and easy to make, it’s the perfect Asian inspired treat to enjoy chilled.

Try a fan favorite, my comforting Banana Pudding from Scratch - you’ll thank me later!

Black Sesame Pudding topped with a whipped cream in a glass
[feast_advanced_jump_to]

Why You’ll Love This Recipe

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.

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.

Cornstarch mixture added to the pot

5. Pour into cups, let cool to room temperature, then chill for at least 30 minutes before topping with whipped cream and sesame seeds, if desired. Serve and enjoy!

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

Black Sesame Pudding in a glass topped with whipped cream
5 from 9 votes
Print Pin Recipe

Creamy 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 minutes
Cook Time5 minutes
Total Time40 minutes
Course: No-bake Dessert
Cuisine: Fusion (Asian-Filipino)
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.
Leave a Comment

Notes

Watch out as the coconut milk burns easily.
Serving: 1servingCalories: 552kcalCarbohydrates: 37gProtein: 9gFat: 44gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 87mgPotassium: 585mgFiber: 1gSugar: 29gVitamin A: 206IUVitamin C: 3mgCalcium: 286mgIron: 7mg

Watch The Recipe Video!

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

You Might Also Like:

Recipes for Every Moment

Craving a sweet treat without turning on the oven? This Black Sesame Pudding is what you need - no baking required!

Corn Fritters With Pancake Mix

· 10 Comments

These Corn Fritters with Pancake Mix are golden on the outside and soft on the inside. The sweet corn kernels make a delicious burst of flavor and texture. You can use fresh corn off the cob or canned. They are so easy to make and even easier to love. Give this corn fritters recipe a try!

Are you a fan of pancakes? Try my easy Kalabasa Pancakes and Ube Pancakes recipe!

Corn Fritters with Pancake Mix on a white plate
[feast_advanced_jump_to]

Why You’ll Love This Recipe

This recipe is quick, beginner-friendly, and uses simple pantry ingredients. It’s vegetarian and can be made dairy-free by swapping the buttermilk.

Cornmeal adds texture and crunch. Red bell peppers and green onions bring color and flavor. You'll love how these fritters come together in one large bowl and cook up fast.

Fry them in canola oil, and be sure to drain on a paper towel to remove excess oil.

Ingredients

Listed below are all the ingredients you will need:

  • Pancake mix
  • Large egg
  • Buttermilk
  • Red bell pepper
  • Corn kernels
  • Spring onions
  • Olive oil

See recipe card for quantities.

All ingredients for Corn Fritters With Pancake Mix

Instructions

Make the Batter:

1. In a medium bowl, combine pancake mix, beaten egg, buttermilk, red bell pepper, corn kernels, and spring onions.

2. Mix well until the batter is smooth and everything is evenly distributed.

pancake mix, beaten egg, buttermilk, red bell pepper, corn kernels, and spring onions combined in a medium bowl

Cook the Fritters:

3. Heat a nonstick pan over medium heat and brush with olive oil.

4. Scoop 2 tablespoons of batter and pour into the pan. Cook until bubbles appear on the surface, just like pancakes.

nonstick pan with olive oil heated over a medium heat

5. Flip and cook for another 2 minutes with the lid on, until golden brown and cooked through.

6. Repeat with the remaining batter, adding more oil to the pan as needed.

three corn fritters fried in a pan over a medium heat

7. Serve with your favorite dipping sauce such as aioli, ranch, ketchup, cheese sauce, or maple syrup.

servings of Corn Fritters with Pancake Mix in a white plate next to maple syrup

Substitutions & Variations

  • Ingredient Swap
    No buttermilk? Use regular milk with a splash of vinegar.
    No red bell pepper? Try grated carrots or zucchini.
  • Variation
    Add cheddar, jalapenos, or cooked sausage for a heartier fritter.
    You can also mix in fresh green onions for brightness.
  • Mistake to Avoid
    Don’t overcrowd the pan, it lowers the temperature and makes them soggy.
  • Storage Tips
    • These fritters don’t do well in the freezer beyond 1 month.
    • In the refrigerator, store in an airtight container for 2–3 days.
    • Reheat in a pan or toaster oven to bring back the crispiness.
stack of corn Fritters with pancake mix in a white plate beside a fork

FAQs

stacks of Corn Fritters with Pancake Mix in a bowl
5 from 9 votes
Print Pin Recipe

Corn Fritters with Pancake Mix

Corn Fritters with Pancake Mix are soft, fluffy, and filled with sweet corn in every bite. Enjoy them with your favorite dipping sauce for a quick and tasty snack!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 4 servings
Calories: 204kcal
Author: Lainey

Ingredients

  • 1 cup pancake mix
  • 1 large egg beaten
  • ⅓ cup buttermilk
  • ¼ red bell pepper deseeded and finely chopped
  • 1 ½ cups canned corn kernels drained
  • 1 tablespoon finely chopped spring onions
  • 2 tablespoons olive oil

Instructions

Make the Batter:

  • In a medium bowl, combine pancake mix, beaten egg, buttermilk, red bell pepper, corn kernels, and spring onions.
  • Mix well until the batter is smooth and everything is evenly distributed.

Cook the Fritters:

  • Heat a nonstick pan over medium heat and brush with olive oil.
  • Scoop 2 tablespoons of batter and pour into the pan. Cook until bubbles appear on the surface, just like pancakes.
  • Flip and cook for another 2 minutes with the lid on, until golden brown and cooked through.
  • Repeat with the remaining batter, adding more oil to the pan as needed.

Serve:

  • Serve with your favorite dipping sauce such as aioli, ranch, ketchup, cheese sauce, or maple syrup.
Leave a Comment

Notes

  • If you want a kid-friendly taste, you may omit the spring onions and serve it with a cheese sauce.
  • If the batter is too thick, add a splash of milk to lighten it a little bit. You want the batter to be a little bit runny.
Serving: 1gCalories: 204kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 66mgSodium: 327mgPotassium: 208mgFiber: 2gSugar: 4gVitamin A: 449IUVitamin C: 11mgCalcium: 103mgIron: 1mg

Watch The Recipe Video!

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

You Might Also Like:

Filipinos also love crispy recipes, which you might want to try. Check them below:

Recipes for Every Moment

Kids are home from school, demanding a snack, and you're out of ideas? These Corn Fritters with Pancake Mix are quick, crispy, and kid-approved!

Ube Flan

· 11 Comments

Ube Flan is a rich dessert with two dreamy layers - smooth flan and fluffy ube chiffon cake. Made with real ube halaya and flavored with sweet ube extract, it’s the perfect mix of silky, sweet, and slightly earthy flavors in every bite!

Do you love ube desserts? Try my Ube Buchi and Ube Hopia recipe, too!

One slice of delicious Ube Flan ready to be served
[feast_advanced_jump_to]

Why You’ll Love This Recipe

Ube Flan is a layered Filipino dessert made with leche flan on top and ube cake on the bottom, similar in concept to crème caramel but with a fun twist. It combines two classic Pinoy favorites into one colorful dessert.

The key ingredient is ube halaya, a sweet purple yam jam that brings vibrant color and deep flavor. It's soft, creamy, and melts in your mouth, with a caramel glaze that forms a shiny caramel layer on top once flipped.

The Story Behind Ube Flan

Ube Flan is a modern twist on traditional Filipino desserts. It's inspired by two well-loved treats: ube cake and leche flan, both staples at Filipino celebrations. Combining them gives a layered dessert that's both nostalgic and new.

Where Ube Flan Comes From

It's difficult to pinpoint the exact origin of ube flan but its rise came from online food trends and potluck favorites. It then become a popular dessert in the recent years.

Ube and leche flan are both popular in the Philippines. Home bakers and food vloggers started combining the two for visual appeal and richer flavor. Nowadays, it’s a must-try in Filipino dessert culture.

When is this Dish Typically Enjoyed?

Ube Flan is often served during holidays like Christmas, New Year, and Fiestas, but it’s also great for birthdays and special gatherings. Because of its festive look and indulgent flavor, it’s a popular dessert choice for potlucks and family parties. Read on to learn how to make this deliciously sweet dessert!

Ingredients

Listed below are all the ingredients you will need:

  • Brown sugar
  • Water
  • Egg yolks
  • Whole milk
  • Condensed milk
  • Vanilla extract
  • Lemon juice
  • Unsalted butter
  • Granulated white sugar
  • Eggs
  • Cream of tartar
  • Ube extract
  • Cake flour
  • Baking powder
  • Ube halaya
  • Salt

See recipe card for quantities.

All ingredients for Ube Flan in separate bowls

Instructions

Make the Caramel

1. In a nonstick skillet over low or medium heat, combine brown sugar and water. Without stirring, swirl the pan gently until the sugar turns an amber color.

2. Pour into an 8-inch cake pan and swirl to coat evenly at the bottom of the pan. Let it cool completely until hardened.

3. Brush the sides of the pan with oil or butter to prevent sticking.

caramelized the sugar in a nostick skillet then poured into a 8-inch cake pan

Prepare the Flan Base

4. In a large mixing bowl, whisk together egg yolks, milk, condensed milk, vanilla extract, and lemon juice using a silicone spatula or spoon.

5. Mix gently to avoid creating air bubbles. Cover and place in the fridge to rest while making the cake base.

Make the Ube Cake Base

6. In a separate large bowl, whisk together ¾ of the sugar, cake flour, baking powder, and salt.

7. Add egg yolks, ube extract, milk, butter, and ube halaya. Mix until smooth (do not overmix).

prepared ube flan and ube cake base in separate mixing bowls

Make the Meringue

8. In a stand mixer, whisk egg whites, cream of tartar, and remaining sugar until medium stiff peaks form.

9. Gently fold half the meringue into the cake batter, then fold in the remaining half until just incorporated.

whisked the egg whites, cream of tartar, and remaining sugar until medium stiff peaks form using a stand mixer in a bowl

Assemble and Bake

10. Pour the chilled flan mixture over the hardened caramel in the cake pan.

11. Slowly pour the ube cake batter over the flan and level the top.

12. Place the cake pan into a larger baking tray filled with hot water (water bath).

13. Bake in a preheated 320°F (160°C) oven for 45 minutes or until a toothpick comes out clean.

14. Let the cake cool completely. Use a wire rack.

15. To remove, flip onto a serving plate and gently heat the bottom using a kitchen torch if needed.

16. Cover with plastic wrap and chill before serving!

Substitutions & Variations

  • Ingredient Swap
    You can swap ube extract with real mashed purple yam if available.
    Use evaporated milk in place of whole milk for a lighter texture.
  • Variation
    No cream of tartar? A dash of lemon juice helps stabilize the meringue.
  • Mistake to Avoid
    Avoid overbeating the egg whites, or your cake layer will deflate.
  • Storage Tips
    • This dessert doesn’t freeze well. Flan gets watery.
    • Store leftovers in the fridge for up to 3 days in an airtight container.
a slice of Ube Flan on a white plate next to a wooden spoon on a white surface

FAQs

a slice of ube flan served on a white plate
5 from 10 votes
Print Pin Recipe

Ube Flan

Have yourself a dreamy Filipino dessert, Ube Flan! It has layers of sweet and delicious caramel flan and soft ube chiffon cake. The blend of earthy ube, sweet caramel, and silky custard creates a show-stopping treat!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8 slices
Calories: 301kcal
Author: Lainey

Ingredients

Caramel:

  • ¼ cup brown sugar
  • 2 tablespoons water

Flan Base:

  • 4 egg yolks
  • ⅔ cup whole milk
  • ⅔ cup condensed milk
  • ½ teaspoon lemon juice
  • ¼ teaspoon vanilla extract

Ube Cake Base:

  • ¼ cup unsalted butter slightly softened
  • ½ cup granulated white sugar divided
  • 2 large eggs separate the egg whites and yolks
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons ube extract
  • ½ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup whole milk
  • ¼ cup ube halaya

Instructions

Make the Caramel:

  • In a nonstick skillet, heat brown sugar with water until it turns to amber like color over low heat. DO NOT MIX with a spoon or a spatula.
  • Then swirl the melted brown sugar and pour it into an 8-inch cake pan. Let it cool completely until hardened. Brush the sides of the pan with oil or butter to prevent sticking.

Prepare the Flan Base:

  • In a bowl, mix egg yolks, whole milk, condensed milk, lemon juice, and vanilla extract using a spatula.
  • Stir until well combined, then place in the chiller and set aside while preparing the cake layer.

Make the Ube Cake Base:

  • In a separate bowl, combine ¾ of the granulated white sugar, cake flour, baking powder, and salt using a handheld mixer or a stand mixer.
  • Add egg yolks, ube extract, milk, butter, and ube halaya. Then, mix completely, but do not overmix. Set aside.

Make the Meringue:

  • In a stand mixer, whisk egg whites, cream of tartar, and remaining sugar until medium peaks form.
  • Add half of the meringue over the cake batter and mix well. Then pour the remaining half over and slowly fold into the mixture.

Assemble and Bake:

  • Pour the chilled flan base over the hardened caramel in the cake pan.
  • Slowly pour the ube cake batter over the flan and level the top.
  • Place the cake pan into a larger baking tray with hot water inside as a water bath.
  • Bake in a preheated 320°F (160°C) oven for 45 minutes or until a toothpick comes out clean.

Cool and Serve:

  • Remove from the oven and let it cool completely.
  • Flip the cake pan onto a large serving plate that can hold the entire flan. Then, gently torch the bottom of the pan to release the caramel and flan. You will notice the pan slightly lifting.
  • Slice and serve.
Leave a Comment

Notes

  • Brush the sides of the cake pan with butter or oil to help prevent the flan from sticking and to easily remove the flan from the cake pan.
  • You can use a small blowtorch to aid in removal.
Serving: 1gCalories: 301kcalCarbohydrates: 41gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 166mgSodium: 193mgPotassium: 217mgFiber: 0.2gSugar: 35gVitamin A: 484IUVitamin C: 1mgCalcium: 166mgIron: 1mg

Watch The Recipe Video!

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

More Ube Recipes

Recipes for Every Moment

Celebrating a birthday, reunion, or just feeling extra nostalgic for something Filipino? This Ube Flan brings the wow factor to any table!

Best Ever Pandan Jelly Dessert

· 8 Comments

This sweet, creamy, and delicious pandan jelly dessert is a tropical treat layered with full-fat coconut milk and fragrant pandan essence. Its soft texture and rich flavor make it a refreshing dessert everyone will love!

Are you interested in trying more pandan desserts? Check out my Buko Pandan ice cream and Buko Pandan recipe!

Pandan Jelly Dessert slice on a white plate
[feast_advanced_jump_to]

Why You’ll Love This Recipe

Pandan Jelly Dessert is a sweet, creamy treat made with coconut milk, condensed milk, and pandan-flavored jelly. It has a soft, smooth texture that’s both soothing and satisfying. The batter of this dessert comes together easily on the stove. It also sets beautifully in the fridge. It's perfect as a make-ahead treat!

One special ingredient is pandan. It's known for its unique aroma, green color, and flavor like grassy vanilla. Filipinos love using pandan in desserts because of its sweet, floral flavor. No wonder that this pandan jelly dessert is very popular in the Philippines and is often served cold.

The Story Behind Pandan Jelly Dessert

This dessert was inspired by traditional Filipino sweets such as buko pandan and leche flan. Filipino homes used simple ingredients like gelatin, coconut, and sugar for desserts. The use of pandan comes from Southeast Asia, and it’s been used for centuries in cooking and baking.

Over time, families began adding layers to desserts. They used molds or small pots and improved the texture using tools like a potato ricer for smooth finishes. Then, it has become a cherished part of Filipino gatherings.

Where Pandan Jelly Dessert Comes From

Pandan Jelly Dessert comes from Southeast Asia, mainly the Philippines, Indonesia, and Malaysia. It uses pandan leaves for flavor and color. People have cooked with pandan for a long time, but the jelly version started when pandan was mixed with agar or gelatin. No one knows who made it first, but it’s now a popular treat at parties and gatherings.

When is this Dish Typically Enjoyed?

Pandan Jelly Dessert is most popular during the hot summer months since it's served cold and is very light. It’s also enjoyed at Christmas, birthdays, fiestas, and other family celebrations.

Because it’s easy to make in big batches, it’s a go-to dessert for potlucks and special events. Try making this in your kitchen whenever you can!

Ingredients

Listed below are all the ingredients you will need:

Pandan Jelly

Coconut Jelly

  • Coconut milk
  • Condensed milk
  • Colorless gelatin powder

Find the ingredients in Asian supermarkets or grocery stores and see the recipe card for quantities.

All ingredients for Pandan Jelly Dessert

Instructions

Make the Pandan Jelly:

1. In a pot, whisk together whole milk, white sugar, pandan food color and flavor, and green gelatin powder. Then stir until the sugar fully dissolves.

2. Next, heat the pandan mixture over medium-high heat until it reaches a gentle simmer and small bubbles appear on the edges. Then mix occasionally.

dissolving sugar with pandan and gelatin in a pot

3. Pour the mixture into a 7-inch round cake pan and let it cool completely at room temperature or in the refrigerator until firm.

Pandan mixture poured into the cake pan

Make the Coconut Jelly:

4. In a clean pot, combine coconut milk, condensed milk, and colorless gelatin powder. Then, stir until well blended and the sugar is dissolved.

Another pot over heat with milk and gelatin

5. Heat the mixture on low heat until it begins to simmer and small bubbles form around the edges. Stir occasionally.

6. Gently pour the coconut mixture over the fully set pandan jelly layer. Let it cool and fully harden.

Coconut mixture poured over pandan jelly layer

7. Once set, remove the dessert from the pan. Slice and serve chilled!

Layers of the Pandan Jelly Dessert on plate

Substitutions & Variations

  • Ingredient Swap
    Instead of gelatin powder, use mung bean starch. For fresher pandan flavor, use pure pandan extract, pandan juice, or freshly blend pandan leaves.
  • Variation
    Mix in ¼ cup of sweet corn into the pandan coconut jelly layer for added texture and flavor.
  • Mistake to Avoid
    Don't forget to lightly score the surface of the pandan layer with a fork for better bonding.
  • Storage Tips
    • These ingredients don’t stand up well to freezing.
    • Store the dessert in an airtight container in the refrigerator. Let it set fully before slicing for the right consistency.
A round of Pandan Jelly Dessert next to a slice of it served on a white plate

FAQ

no bake pandan jelly dessert served on a white plate
5 from 8 votes
Print Pin Recipe

Best Ever Pandan Jelly Dessert

This Pandan Jelly Dessert is creamy, cool, and layered with refreshing pandan flavor and rich coconut jelly. The vibrant green base and silky white topping make it as beautiful as it is delicious!
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: No-bake Dessert, Snack
Cuisine: Filipino
Servings: 8 servings
Calories: 289kcal
Author: Lainey

Ingredients

Pandan Jelly:

  • 2 cups Whole milk
  • 1 cup White sugar
  • 1 tablespoon Pandan food color and flavor
  • 1 sachet (1 oz.) Green gelatin powder

Coconut Jelly:

  • 1 ¾ cups Coconut milk
  • ½ cup Condensed milk
  • 1 sachet (1 oz.) Colorless gelatin powder

Instructions

Make the Pandan Jelly:

  • In a pot, whisk together whole milk, white sugar, pandan food color and flavor, and green gelatin powder.
  • Stir until the sugar fully dissolves.
  • Heat the mixture over low heat until it reaches a gentle simmer and small bubbles appear on the edges. Mix occasionally.
  • Pour the mixture into a 7-inch round cake pan. Let it cool completely at room temperature or in the refrigerator until firm.

Make the Coconut Jelly:

  • In a clean pot, combine coconut milk, condensed milk, and colorless gelatin powder.
  • Stir until well blended and the sugar is dissolved.
  • Heat the mixture on low heat until it begins to simmer and small bubbles form around the edges. Stir occasionally.
  • Gently pour the coconut mixture over the fully set pandan jelly layer. Let it cool and fully harden.

Serve:

  • Once set, remove the dessert from the pan. Slice and serve chilled.
Leave a Comment
Serving: 1gCalories: 289kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 1200mgPotassium: 271mgSugar: 13gVitamin A: 150IUVitamin C: 1mgCalcium: 138mgIron: 2mg

Watch The Recipe Video!

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

You Might Also Like

Recipes for Every Moment

Need a refreshing treat after a spicy meal? This Pandan Jelly Dessert is light, cooling, and the perfect sweet finish.

Lumpia in a Bowl

· 14 Comments

Craving the savory crunch of lumpia without the wrapping and frying? This Lumpia in a Bowl gives you all the flavor with none of the hassle. It's garlicky, hearty, and filled with crisp vegetables and golden tofu. No wrappers. No deep frying. Just comfort in a bowl!

Looking for more delicious lumpia dishes? Try my Lumpiang Sariwa and Vegetable Lumpiang Shanghai recipe!

Vegan Lumpia in a Bowl served with dipping sauce in a separate white bowl
[feast_advanced_jump_to]

Why You'll Love This Recipe

Lumpia in a Bowl has all the flavors of traditional lumpia spring rolls. It includes sautéed vegetables, garlic, soy sauce, and savory seasonings, but it skips the wrapper and frying.

This version is lighter and easier, and it still tastes just as comforting. The unique ingredient here is tofu. It replaces meat and adds plant-based protein. It also gives a soft, chewy texture, and soaks up all the sauce.

This lumpia dish uses flavorful ingredients like garlic powder, ginger, and vegetable broth, which bring depth and warmth to every bite.

Where Lumpia in a Bowl Comes From

Lumpia comes from Chinese cooking. It became popular in the Philippines through trade and cultural exchange. The original lumpia was rolled in wrappers and deep-fried. Fillings often included meat, celery, or bean sprouts.

Lumpia in a Bowl is a modern twist. It likely started in vegan or Filipino-American kitchens. People wanted the flavor of lumpia without the work. It’s now a popular shortcut that keeps the taste but skips the grease.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Lumpia in a Bowl

Instructions

Sauté Aromatics and Tofu:

1. Heat a skillet over medium-low heat. Then, add 2 tbsp vegetable oil and sauté the onion until caramelized, about 5 minutes.

2. Next, add garlic and sauté for another 2 minutes. Then, remove both from the skillet and set aside.

Garlic added into the heated skillet

3. Add the remaining oil to the same skillet. Then, cook tofu for 4 minutes, or until golden brown.

Diced tofu and oil added into the pan

4. Return sautéed onion and garlic to the pan. After that, add carrot, green beans, bell pepper, and cabbage.

5. Sauté for 2 minutes over medium heat.

carrot, green beans, bell pepper, and cabbage slices added to the pan

6. Pour in soy sauce, dark mushroom soy sauce, and vegetable broth. Stir and bring to a simmer.

7. Season with salt and black pepper to taste.

added soy sauce, dark mushroom soy sauce, and vegetable broth to the pan then seasoned with salt and black pepper to taste

8. Remove from the heat and transfer to a serving plate.

9. Serve hot with white rice and sweet chili sauce on the side. Add these dipping sauces on the side for extra flavor.

Substitutions & Variations

  • Ingredient Swap
    Use fish sauce or tamari instead of dark oyster mushroom soy sauce.
  • Variations
    Make a crunchy lumpia bowl by topping with crispy water chestnuts, or serve a lumpia salad bowl with shredded green cabbage on top.
  • Mistake to Avoid
    Caramelize the onions! It adds sweetness that balances the savory sauces and vegetables. Stir often to avoid burning.
  • Storage Tips
    • This dish stores well. Keep the tofu and veggies in the refrigerator for up to 3 days. You can also freeze it for up to 1 month.
    • To reheat, warm in a pan over medium-high heat. Let it sit on a paper towel after heating to drain extra moisture or oil.
Lumpia in a Bowl with tofu and veggies

FAQ

savory Lumpia in a bowl
5 from 13 votes
Print Pin Recipe

Lumpia in a Bowl

This Lumpia in a Bowl is a vegan take on the Filipino classic. It’s packed with sautéed vegetables, golden tofu, bold savory flavor, and pairs well with rice!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Filipino, Vegan
Servings: 2 servings
Calories: 391kcal
Author: Lainey

Ingredients

  • 4 tablespoons Oil
  • 1 White onion thinly sliced
  • 3 cloves Garlic minced
  • ½ pound Extra firm tofu semi-crumbled
  • 1 tablespoon Soy sauce
  • 1 tablespoon Dark oyster mushroom soy sauce vegan
  • ¼ cup Vegetable broth
  • 1 Carrot peeled and cut into fine strips
  • ¼ pound Green beans ends trimmed and cut into strips
  • ½ Red bell pepper deseeded and cut into strips
  • ¼ cup Cabbage shredded
  • ¼ teaspoon Ground black pepper
  • ½ teaspoon Salt

To Serve:

  • Cooked White Rice
  • Sweet Chili Sauce

Instructions

Sauté Aromatics and Tofu:

  • Heat a skillet over medium-low heat. Add 2 tablespoons of oil and sauté the onion until caramelized, about 5 minutes.
  • Add garlic and sauté for another 2 minutes. Remove both from the skillet and set aside.
  • Add the remaining oil to the same skillet and cook the tofu for about 4 minutes, until lightly browned.

Add the Vegetables:

  • Return sautéed onion and garlic to the pan. Add carrot, green beans, bell pepper, and cabbage.
  • Sauté the vegetables for 2 minutes over medium heat.

Simmer and Serve:

  • Pour in soy sauce, dark mushroom soy sauce, and vegetable broth. Stir and bring to a simmer.
  • Season with salt and black pepper to taste.
  • Remove from the heat and transfer to a serving plate.
  • Serve hot with white rice and sweet chili sauce on the side.
Leave a Comment

Notes

  • Adding some shiitake mushrooms will also add a deeper flavor to the lumpiang hubad or lumpia in a bowl.
  • Toasted chopped peanuts can be added as additional texture.
  • You may also serve it with peanut sauce for a different perspective.
Serving: 1gCalories: 391kcalCarbohydrates: 20gProtein: 13gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 1474mgPotassium: 619mgFiber: 5gSugar: 9gVitamin A: 6429IUVitamin C: 55mgCalcium: 98mgIron: 3mg

Watch The Recipe Video!

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

You Might Also Like

More vegan recipes? Here are more:

Recipes for Every Moment

Craving your favorite comfort food for your low-carb, calorie diet? Lumpia in a Bowl gives you all the flavor with none of the mess or extra oil.

Vegan Stuffed Zucchini

· 16 Comments

This vegan stuffed zucchini is packed with hearty quinoa, crunchy walnuts, and fresh herbs, making it an ideal choice for a healthy lunch or dinner. It's baked into tender vegan zucchini boats for the perfect mix of soft and crisp textures.

And if you're looking for a sweet dessert to go with this, check out my friend's Lex's delicious Strawberry Mousse.

Vegan Stuffed Zucchinis beside a stainless steel fork on a plate
[feast_advanced_jump_to]

Why You’ll Love This Recipe

This Vegan Stuffed Zucchini recipe is a perfect fit for anyone looking for a plant-based, dairy-free, and beginner-friendly meal. Whether you're vegan or simply aiming to eat more vegetables, this dish offers a satisfying combination of fresh flavor and easy prep. It’s ideal for weeknight dinners or as a colorful side at gatherings.

Each zucchini boat is packed with a flavorful mix of grains, herbs, and veggies - no complicated steps or hard-to-find ingredients. Even novice cooks can pull it off with confidence. Plus, it’s naturally gluten-free if you choose a gluten-free grain like quinoa or rice.

Ingredients

Listed below are all the ingredients you will need:

  • Quinoa
  • Zucchini
  • Walnuts
  • Golden raisins
  • Red onion
  • Ground coriander
  • Salt
  • Ground pepper
  • Lemon zest
  • Lemon juice
  • Garlic
  • Olive oil

See recipe card for quantities.

All Vegan Stuffed Zucchini ingredients in separate bowls

Instructions

Prepare the Zucchini Boats:

1. Cook quinoa according to package instructions.

2. Preheat oven to 375°F (190°C). Then, line a baking sheet with aluminum foil.

3. Wash and dry zucchini. Then, slice off both ends and cut each in half lengthwise.

4. After that, scoop out the centers, about 1 to 1½ inches deep. Then, set aside the scooped-out flesh and place the zucchini boats open side up on a baking sheet.

Scooped Zucchini halves on a cutting board

Make the Zucchini Filling:

5. Coarsely chop raisins and walnuts.

6. In a bowl, mix quinoa, walnuts, raisins, ½ cup diced red onion, coriander, pepper, lemon zest, and ½ teaspoon salt. Then, mix the filling thoroughly.

7. Fill the zucchini boats with the quinoa mixture, packing it in tightly. Then, drizzle with 2 tablespoons of olive oil.

8. Bake them in the baking tray or baking dish for 25 minutes or until the zucchini is slightly tender and the top is lightly browned.

Chopped raisins and walnuts on the wooden board

Make the Zucchini Purée:

9. While the zucchini is baking, heat 2 tablespoons of olive oil in a saucepan over medium heat. Then, sauté the remaining ½ cup diced red onion for 4–5 minutes, stirring frequently until caramelized.

10. Lower the heat to medium-low. Then, add the minced garlic, remaining ¼ teaspoon salt, reserved zucchini flesh, and lemon juice.

11. Cook for 10 minutes, stirring regularly, until very soft. Then, blend using an immersion blender or transfer to a regular blender until smooth and creamy.

Making puree in a medium-sized bowl

12. Serve the puree with your freshly baked Vegan Stuffed Zucchini!

Vegan Stuffed Zucchini served on plate with a fork

Substitutions & Variations

  • Ingredient Swap
    Aside from quinoa, cooked rice, bulgur, or couscous can work.
  • Variation
    • Zucchini boats with tomato sauce – Serve with warm marinara sauce or a swirl of tomato paste for a classic Italian twist.
    • Spicy stuffed zucchini - try adding chili powder, cumin, paprika, and fresh basil
  • Mistake to Avoid
    Work gently to avoid breaking the zucchini shell. To make scooping easier, use a spoon or melon baller.
  • Storage Tips
    • These ingredients stand up well to freezing for up to 1 month.
    • Store stuffed zucchini and purée separately in airtight containers in the fridge. Reheat and recombine when ready to serve. Good for 2–3 days.
Vegan Stuffed Zucchini on a plate with sauce beside a knife and fork

FAQ

Baked Vegan Stuffed Zucchini halves on a plate
5 from 14 votes
Print Pin Recipe

Vegan Stuffed Zucchini

Hearty, flavorful - Vegan Stuffed Zucchini is finished with a creamy, savory purée that makes each bite extra satisfying. Serve it warm with a side salad for a comforting and elegant plant-based main dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Vegan
Servings: 4 servings
Calories: 511kcal
Author: Lainey

Ingredients

  • ½ cup (90 grams) quinoa uncook
  • 4 medium (850 grams) zucchini or summer squash washed and dried
  • ½ cup (50 grams) walnuts coarsely chopped
  • ¼ cup (40 grams) golden raisins coarsely chopped
  • 1 cup (120 grams) diced red onion divided
  • 1 teaspoon (2 grams) ground coriander
  • ¾ teaspoon (5 grams) fine sea salt divided
  • ½ teaspoon (1 gram) ground black pepper
  • 2 teaspoons (4 grams) freshly grated lemon zest from about 1 lemon
  • 3 tablespoons (45 milliliters) freshly squeezed lemon juice from about 1 large lemon
  • 3 cloves (15 grams) garlic minced
  • 4 tablespoons (60 milliliters) extra virgin olive oil divided

Instructions

  • Cook quinoa according to package instructions.
  • Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.

Prepare the Zucchini Boats:

  • Wash and dry zucchini. Slice off both ends and cut each in half lengthwise.
  • Scoop out the centers, about 1 to 1½ inches deep. Reserve the scooped-out flesh.

Make the Filling and Bake:

  • Coarsely chop raisins and walnuts.
  • In a bowl, mix cooked quinoa, walnuts, raisins, ½ cup diced red onion, coriander, pepper, lemon zest, and ½ teaspoon salt.
  • Fill the zucchini boats with the quinoa mixture, packing it in tightly. Drizzle with 2 tablespoons of olive oil.
  • Place the filled zucchini on the baking sheet, open side up, and bake for 25 minutes or until the zucchini is slightly tender and the top is lightly browned.

Make the Zucchini Purée:

  • While the zucchini is baking, heat 2 tablespoons of olive oil in a saucepan over medium heat.
  • Sauté the remaining ½ cup red onion for 4–5 minutes until caramelized.
  • Lower the heat to medium-low. Add the minced garlic, remaining ¼ teaspoon salt, reserved zucchini flesh, and lemon juice.
  • Cook for 10 minutes, stirring regularly, until very soft.
  • Blend using an immersion blender or transfer to a regular blender until smooth and creamy.

Serve:

  • Serve the baked zucchini immediately with a generous spoonful of the purée on the side or underneath and enjoy!
Leave a Comment
Serving: 1gCalories: 511kcalCarbohydrates: 43gProtein: 10gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gSodium: 366mgPotassium: 539mgFiber: 7gSugar: 12gVitamin A: 19IUVitamin C: 13mgCalcium: 82mgIron: 3mg

Watch The Recipe Video!

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

You Might Also Like

For more vegetarian and vegan recipes, look down here:

Recipes for Every Moment

Trying to eat healthier but short on time after work? These Vegan Stuffed Zucchini boats come together quickly and are packed with feel-good ingredients.

Red Juice Recipe

· 14 Comments

This Red Juice Recipe isn’t just a drink. It’s a bold, nutrient packed powerhouse bursting with flavor and color! The secret ingredient? Beets! Their natural sweetness blends perfectly with carrots and citrus, creating a vibrant, energizing boost for your day!

Who doesn't love refreshing but healthy drinks? Try my Sweet Potato Juice and Homemade Salabat too!

Nutritious red juice in a glass with straw
[feast_advanced_jump_to]

What is the Red Juice Recipe?

The Red Juice recipe is also called "Beet juice". Made with beets, carrots, and oranges, it isn’t traditionally Filipino but fits the country's love for fresh, health-boosting drinks. Inspired by global wellness trends, it blends natural sweetness with earthy depth. The standout ingredient, beets, is less common in Filipino cuisine but prized for boosting stamina and heart health.

Health Benefits of Beets

  • Boosts stamina – Rich in nitrates that improve oxygen flow and endurance
  • Supports heart health - Helps lower blood pressure and improve circulation
  • Aids digestion - The pulp and fiber promote gut health
  • Enhances brain function - Increases blood flow to the brain
  • Strengthens body immunity - Packed with vitamin C and antioxidants

Substitutions

  • Beets - Red bell pepper for milder sweetness or pomegranate seeds for rich color and antioxidants
  • Carrots - Sweet potatoes for similar sweetness or mangoes for a tropical twist
  • Oranges - Pineapple for tangy and sweet, or calamansi juice as a Filipino citrus alternative
Straw in a tall glass of red juice

Storage

  • Store this red juice in an airtight glass container for 2 days in the fridge.
  • Freeze in ice cube trays for up to 1 month, then blend or thaw before drinking. Shake before serving, as natural separation occurs.

    Note: It does not freeze well for more than 1 month, as its texture and nutrients degrade over time.

Ingredients

Listed below are all the ingredients you will need:

  • Beets
  • Carrots
  • Oranges

See recipe card for quantities.

All ingredients of red juice recipe on a white marble space

Instructions

Wash all produce thoroughly to remove any dirt and impurities. Then peel the oranges and trim off both ends of the carrots and beets.

Next, gather the ingredients in one bowl and prepare the juicer. Then place the prepared carrots, orange, and beets into the juicer.

Juice the prepared ingredients using your juicer.

After that, thoroughly juice the prepared ingredients.

Pour the red juice into a glass. Then serve and enjoy!

⭐ Top Tip

For a smoother juice, strain using a fine-mesh strainer to remove excess pulp, or keep it in for extra fiber and folate.

FAQ

More Recipes

Craving more smoothies and drinks? Try:

A tall glass of healthy and refreshing red juice
5 from 12 votes
Print Pin Recipe

Red Juice Recipe

Get refreshed and nourished with a powerhouse of vitamins in this delicious red juice recipe!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Fusion (American-Filipino/Asian)
Servings: 3 cups
Calories: 66kcal
Author: Lainey

Equipment

  • 1 Juicer

Ingredients

  • 1 pound beets
  • 4 pieces small carrots or 2 large carrots
  • 4 pieces navel oranges

Instructions

  • Wash all produce thoroughly to remove any dirt and impurities.
  • Prepare the oranges by cutting off the peel and discarding it.
  • Trim the carrots by cutting off both ends, then discard them.
  • Prepare the beets by cutting off the root and leafy top, then discard them.
  • Juice the prepared ingredients using your juicer.
  • Stir, pour, and enjoy immediately for the best flavor and nutrition!
Leave a Comment

Notes

* I used a Breville Juicer.
Serving: 1gCalories: 66kcalCarbohydrates: 15gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 119mgPotassium: 497mgFiber: 4gSugar: 10gVitamin A: 237IUVitamin C: 8mgCalcium: 25mgIron: 1mg

Watch The Recipe Video!

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

Award Winning Steamed Taro Buns

· 5 Comments

These Steamed Taro Buns are just what you need! Made with mashed taro root, coconut milk, and a hint of cane sugar, they offer the perfect balance of sweetness and nutty flavor in every bite!

If you love soft and fluffy sweets, you might also enjoy my Pandesal or Ube Pancakes.

A couple of steamed taro buns on the plate
[feast_advanced_jump_to]

What are Steamed Taro Buns?

Steamed taro buns are soft and fluffy with a sweet and creamy taro filling. They are steamed until perfectly light and tender.

The filling is made from mashed taro root, which is sweetened with cane sugar and enriched with coconut milk or butter. This gives it a smooth texture and a slightly nutty flavor.

Substitutions

  • Taro – Substitute with purple sweet potato for a similar color and mildly sweet flavor.
  • Purple food coloring (optional) – Replace with ube extract or mashed purple yam for a natural purple hue.
  • Dry yeast – Use instant yeast (same amount, no proofing needed) or sourdough starter for a natural rise.
  • Parchment paper – Replace with banana leaves for a fragrant, traditional touch or wax paper (lightly greased) to prevent sticking
A plate of a single steamed taro bun

Storage

  • Refrigerator: Store steamed taro buns in an airtight container in the fridge for up to 4 days. Reheat by steaming for 5 minutes or microwaving with a damp paper towel for 30 seconds.
  • Freezer: Place buns in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or an airtight container for up to 2 months. Steam for 10 minutes or microwave with a damp paper towel for 1 minute before serving.
  • Thawing: Thaw frozen buns in the fridge overnight or steam directly from frozen for the best texture.

Ingredients

Listed below are all the ingredients you will need:

  • Taro
  • Condensed milk
  • Purple food coloring (optional)
  • Vegetable oil
  • Salt
  • Cake Flour (or bao flour)
  • Baking powder
  • Warm water
  • Granulated white sugar
  • Dry yeast
  • Parchment paper

See recipe card for quantities.

All ingredients for steamed taro buns recipe in separate bowls

Instructions

To make the Taro Paste:

In a pot, boil the cubed taro in water for about twenty minutes or until fork-tender. Then, drain and transfer the cooked taro to a blender or food processor.

Cubed taro cooked in boiling hot water

Add condensed milk, salt, food coloring (optional), and vegetable oil. Blend until smooth and dough-like. Transfer to a bowl and set aside.

Taro and other ingredients in a blender

To make the Bao Buns:

In a small bowl, bloom the yeast by combining warm water, sugar, and yeast. Let it sit for fifteen minutes until foamy. In a mixing bowl, whisk together cake flour and baking powder.

Cake flour and baking powder in mixer

Pour in the yeast mixture and vegetable oil, then knead for twelve minutes in a stand mixer or fifteen minutes by hand until smooth and elastic.

Yeast mixture and oil kneaded in mixer

Cover with plastic wrap and let rest for twenty minutes. Divide the dough into eight equal pieces of dough.

Eight dough balls arranged in a plate

Flatten each piece using your hands or a rolling pin. Place one to two scoops of taro paste in the center of the dough.

Taro purple paste added onto the dough

Pleat the edges to seal the bun. Place it seam-side down on parchment paper.

A dough ball on top of parchment paper

Place the buns into a steamer with boiling water. Steam for fifteen minutes over high heat, then turn off the heat and let them sit for another five minutes without opening the lid.

Lid closing a stove with steamed taro buns

Once the steam dissipates, remove the lid and serve warm!

a steamed taro bun sliced open

Enjoy these delicious taro buns with your loved ones!

Hint: For a lighter taro paste, skip the purple food coloring.

⭐ Top Tip

If kneading by hand, work the dough for about 15 minutes until smooth and elastic.

FAQ

More Recipes

Three yummy Steamed Taro Buns with parchment papers
5 from 5 votes
Print Pin Recipe

Award Winning Steamed Taro Buns

These homemade steamed taro buns are soft, fluffy, and packed with sweet taro flavor in every bite. Made with simple ingredients and inspired by classic Asian bakery favorites, this steamed taro buns recipe is perfect for snacks, dessert, or satisfying your taro cravings at home.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: Fusion (American-Filipino/Asian)
Servings: 8 steamed taro buns
Calories: 346kcal
Author: Lainey

Ingredients

Homemade Taro Paste:

  • 1 pound taro peeled and cubed
  • ¾ cup condensed milk
  • 1 tablespoon purple food coloring optional
  • 2 tablespoon vegetable oil
  • ¼ teaspoon salt

Steamed Bao Buns:

  • 2 cups cake flour or bao flour for extra fluffiness
  • 1 teaspoon baking powder
  • ½ cup warm water
  • 2 tablespoons granulated white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons vegetable oil
  • 8 cut-out parchment paper squares

Instructions

Make the Taro Paste:

  • In a pot, boil the peeled and cubed taro in water for about twenty minutes or until fork-tender.
  • Drain the water and transfer the cooked taro to a food processor.
  • Add condensed milk, salt, food coloring (optional), and vegetable oil. Blend until smooth and dough-like.
  • Transfer to a bowl and set aside.

Prepare the Bao Dough:

  • In a small bowl, bloom the yeast by combining warm water, sugar, and yeast. Let sit for fifteen minutes until foamy.
  • In a mixing bowl, whisk together cake flour and baking powder.
  • Pour in the yeast mixture and vegetable oil, then knead for twelve minutes in a stand mixer or fifteen minutes by hand until smooth and elastic.
  • Cover the bao dough with cling film and let rest for twenty minutes.

Assemble the Buns:

  • Divide the dough into eight equal portions. Flatten each piece using your hands or a rolling pin.
  • Place one to two scoops of taro paste in the center.
  • Pleat the edges to seal the bun, then place it seam-side down on parchment paper.

Steam the Buns:

  • Place the buns into a steamer with boiling water.
  • Steam for fifteen minutes over high heat, then turn off the heat and let them sit for another five minutes without opening the lid.
  • Once the steam dissipates, remove the lid and serve warm!
Leave a Comment

Notes

  1. You may also knead the dough by hand for about 15 minutes or until it becomes smooth and elastic.
  2. For the homemade taro paste, you may optionally remove the food purple food coloring if you want a lighter hue of the taro paste. 
  3. All-purpose flour can be used in this recipe. However, if you can get a hold of bao flour which is a specialized flour for bao buns, then it is preferred as it has low protein and it makes a soft and fluffier bao buns.
  4. Extra taro paste can be stored in the chiller and can be used within 7 days.
Serving: 1gCalories: 346kcalCarbohydrates: 58gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 10mgSodium: 171mgPotassium: 503mgFiber: 3gSugar: 19gVitamin A: 120IUVitamin C: 3mgCalcium: 142mgIron: 1mg

Watch The Recipe Video!

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

Addicting Black Sesame Ice Cream

· 5 Comments

Take your taste buds on a journey with Black Sesame Ice Cream, a Japanese-inspired dessert loved for its deep, nutty flavor and striking appearance! Short prep time, and with no need for an ice cream maker or ice cream machine, this whipped cream delight can surely satisfy your cravings!

If you love homemade ice cream, don't miss my Ice Cream Sandwich Cookies or my Ube Ice Cream!

Bowl with scoops of Black Sesame ice cream
[feast_advanced_jump_to]

What is Black Sesame Ice Cream?

Black sesame ice cream has its roots in Japanese cuisine, where black sesame (or "kuro goma" in Japanese) is a staple ingredient used in Japanese-style traditional dishes and desserts.

The use of the black sesame paste in sweet treats dates back centuries, as ground sesame seeds were valued in Asian cultures for their rich flavor and health benefits.

Ground black sesame seeds were commonly used in making pastes, sauces, and desserts like goma dango (sesame rice balls) and wagashi (traditional Japanese confections).

While not limited to holidays, this delicious sesame paste ice cream recipe might be featured during Lunar New Year celebrations or other events that highlight Asian-inspired cuisine, as it pairs well with the flavors and textures of traditional treats.

Additionally, this ice cream mixture's elegant presentation makes it a favorite for formal dinners or special occasions where unique and exotic flavors are appreciated! Read on to know more about this unique ice cream recipe and consider trying it!

Variations

  • Matcha-Black - add a swirl or whisk of green tea to the whole milk mixture's ice cream base for a complementary earthy flavor and a beautiful green-and-gray visual contrast.
  • Sweet and nutty - add honey or date syrup to the sesame mixture for a naturally sweet and floral flavor that balances the nuttiness of the sesame.
  • Spiced Up - add a spoon of spices like cinnamon, cardamom, or ginger for a warm and aromatic flavor profile. Use spice grinder if needed.
Delicious scoops of Black Sesame ice cream in a white bowl with mint leaves

Storage

  • To keep your homemade black sesame ice cream fresh and creamy, transfer it to a freezer-safe container to keep it in good condition.
  • Level the surface of the ice cream with a spatula, then cover it with a layer of plastic wrap or wax paper before sealing the lid. This reduces the forming of ice crystals.
  • For the best flavor and texture, enjoy the ice cream within 2–3 weeks of freezing. While it remains safe to eat longer, the quality may decline.
  • Minimize opening the container to prevent temperature fluctuations that can cause texture changes and super-freeze time.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for black sesame ice cream recipe in separate white bowls

Instructions

In a cold skillet over low heat, add the sesame seeds and toast for about 2 minutes.

Transfer the toasted sesame seeds to a blender and blend until they form into a rough paste.

Black sesame seeds roasted in a skillet and blended in a blender

Pour the condensed milk, heavy cream, vanilla extract, and salt. Blend for about 2 minutes until well-blended.

Pour the mixture into a container and cover with a cling film. Place in the freezer overnight.

added condensed milk, heavy cream, vanilla extract, and salt to the blender then poured the mixture into a rectangular container

Serve and enjoy!

scoops of black Sesame ice cream garnished with mint leaves and spoon held by a hand

Hint: For the best flavor, toast the black sesame seeds before grinding them into a paste. Be sure to stir constantly while toasting to avoid burning!

⭐ Top Tip

For an extra smooth and creamy black sesame ice cream, grind the toasted black sesame seeds into a fine paste using a high-powered blender or food processor.

Strain the paste through a fine-mesh sieve to remove any coarse bits, ensuring a silky texture in your ice cream.

FAQ

More Recipes

If you're as much of a fan of ice cream as I am, here are some other sweet icy treats for you:

Ice cream garnished with green leaves
5 from 5 votes
Print Pin Recipe

Addicting Black Sesame Ice Cream

If you're looking for a dessert that’s as indulgent as it is unique, my black sesame ice cream recipe is a must-try!
Prep Time10 minutes
Freezing Time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: Japanese
Servings: 6 servings
Calories: 589kcal
Author: Lainey

Ingredients

  • ½ cup black sesame seeds
  • 1 ½ cups sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Toast the Sesame Seeds:

  • Heat a cold skillet over low heat and add the black sesame seeds.
  • Toast for about 2 minutes, stirring occasionally, until fragrant.

Blend the Mixture:

  • Transfer the toasted sesame seeds to a blender and blend until a rough paste forms.
  • Add the sweetened condensed milk, heavy cream, vanilla extract, and salt to the blender.
  • Blend for about 2 minutes, or until the mixture is smooth and well combined.

Freeze the Mixture:

  • Pour the mixture into a container and cover it tightly with cling film.
  • Place the container in the freezer overnight to set.

Serve:

  • Scoop the ice cream into bowls or cones and enjoy!
Leave a Comment
Serving: 1gCalories: 589kcalCarbohydrates: 47gProtein: 11gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 116mgSodium: 217mgPotassium: 419mgFiber: 1gSugar: 44gVitamin A: 1372IUVitamin C: 2mgCalcium: 392mgIron: 2mg

Watch The Recipe Video!

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

Vegan Filipino BBQ

· 9 Comments

If you love the bold flavors of barbecue but want a plant-based option, this Vegan Filipino BBQ is for you. Cooked to perfection, this dish delivers all the nostalgic flavors of classic Filipino street food, minus the meat!

Craving more Filipino flavors without meat? Try my Vegan Fried Chicken Tofu for a crunchy, flavorful bite, or my Vegetarian Marinated Bangus for a tangy, savory dish.

delicious vegan Filipino BBQ served in a white bowl and garnished with cilantro
[feast_advanced_jump_to]

What is Vegan Filipino BBQ?

Vegan Filipino BBQ is a plant-based version of the famous Filipino street food recipe, barbecue skewers, known for their sweet, smoky, and savory taste.

Instead of pork or chicken, this recipe uses seitan cutlets as a vegan meat substitute. Tofu or mushrooms can also be used for other meat alternatives. These ingredients absorb the flavorful marinade made with savory ingredients like the seasonings, lime juice, or lemon juice. It also includes either regular fruit-sweetened ketchup or low-sugar banana ketchup, which makes a delicious Filipino vegan dish.

It is best served with steamed rice and is perfect for backyard barbecues, family gatherings, fiestas, potlucks, or as a street food snack!

History of Vegan Filipino BBQ

This flavor-packed Filipino barbecue was traditionally made with marinated pork or chicken, grilled on skewers, and often served with a savoury sauce made with a mix of soy sauce and white vinegar or calamansi juice.

It became a favorite dish for its rich, smoky-sweet glaze and irresistible texture. Today, this vegan Filipino BBQ is a popular alternative for those who avoid meat. It shows how Filipino cuisine can evolve without losing its signature taste.

Learn more about this healthy dish and add this to your list of vegan Filipino recipes!

Substitutions

  • Hickory BBQ sauce – Any vegan BBQ sauce or homemade tomato-based BBQ sauce
  • Maple syrup – Agave nectar, honey (if not strictly vegan), or date syrup
  • Sriracha – Hot sauce, chili garlic sauce, or red pepper flakes mixed with vinegar
delicious vegan Filipino BBQ in a white plate

Storage

  • Refrigerator: Store leftover BBQ in an airtight container in the fridge for up to 4 days. Then, reheat in a pan, oven, or air fryer for the best texture.
  • Freezing (Uncooked BBQ): If making in advance, freeze marinated but uncooked BBQ in a sealed container or freezer bag for up to 3 months. Thaw in the refrigerator before frying or grilling, whichever you desire.
  • Freezing (Cooked BBQ): Store BBQ in an airtight container for up to 2 months. Reheat in the oven at 350°F for 10-12 minutes or in an air fryer at 375°F for 5-7 minutes.
  • Marinade Storage: Extra BBQ marinade can be kept in a jar in the refrigerator for up to 1 week or frozen in ice cube trays for easy portioning.

Ingredients

Listed below are all the ingredients you will need:

  • seitan cutlets
  • oil
  • oat milk
  • all-purpose flour
  • salt
  • ground black pepper
  • smoked paprika
  • garlic powder
  • Italian seasoning
  • brown sugar
  • chili powder
  • Hickory BBQ sauce
  • ketchup
  • maple syrup
  • Sriracha

See recipe card for quantities.

All ingredients in separate white bowl

Instructions

In a bowl, mix hickory BBQ sauce, banana ketchup, Sriracha, and maple syrup. Microwave for 30 seconds, mix again, and set aside.

Mixture of different sauces in small bowl

In a separate bowl, whisk together oat milk, all-purpose flour, salt, and a teaspoon of ground black pepper until smooth.

A bowl with milk, flour, salt and black pepper

Blend all dry seasoning ingredients in a blender until finely ground, then transfer to a bowl.

All dry ingredients mixed in blender

Dredge each seitan cutlet in the following order: Wet batter → Dry seasoning → Wet batter → Dry seasoning.

Seitan cutlet coated in batter and seasoning

Medium heat olive oil in a pan or large cast-iron skillet and fry the cutlets until golden and crispy.

Pan filled with cooking oil and fried seitan cutlets

Place fried cutlets in a bowl, add 3 tablespoons of BBQ sauce, and toss until well coated.

Vegan Filipino BBQ in a mixing bowl of sauce

Serve hot with steamed garlic turmeric rice or grilled vegetables.

A plate of Vegan Filipino BBQ garnished with garnished with cilantro leaves

Garnish with chopped green onion or celery for a more appealing dish. Enjoy!

FAQ

More Recipes

Want soup instead? Try some of my favorite soups:

Vegan Filipino BBQ served in a white bowl
5 from 9 votes
Print Pin Recipe

Vegan Filipino BBQ

These sweet, smoky, and tangy Vegan Filipino BBQ are perfectly cooked and best enjoyed with steamed rice and a vinegar dipping sauce!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4
Calories: 419kcal
Author: Lainey

Ingredients

Meat Alternative:

  • 1 pound seitan cutlets

Wet Batter:

  • 1 cup oat milk
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Dry Seasoning:

  • ½ cup all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons garlic powder
  • 2 teaspoons Italian seasoning
  • ¼ cup brown sugar
  • 1 tablespoon chili powder

BBQ Sauce:

  • ½ cup Hickory BBQ sauce
  • ⅔ cup ketchup
  • 1 tablespoon maple syrup
  • 1 tablespoon Sriracha

Instructions

Prepare the BBQ Sauce:

  • In a bowl, mix hickory BBQ sauce, ketchup, sriracha, and maple syrup.
  • Microwave for 30 seconds, mix again, and set aside.

Prepare the Wet Batter:

  • In a separate bowl, whisk together oat milk, all-purpose flour, salt, and black pepper until smooth.

Prepare the Dry Seasoning:

  • Blend all dry seasoning ingredients in a blender until finely ground, then transfer to a bowl.

Make the Crispy Seitan Cutlets:

  • Dredge each seitan cutlet in the following order: Wet batter → Dry seasoning → Wet batter → Dry seasoning.
  • Heat oil in a pan and fry the cutlets until golden and crispy.

Coat with BBQ Sauce:

  • Place fried cutlets in a bowl, add three tablespoons of BBQ sauce, and toss until well coated.
  • Serve hot with steamed rice or grilled vegetables.
Leave a Comment

Notes

The remaining BBQ Sauce can be stored in the chiller and could last up to 1 month.
Serving: 1gCalories: 419kcalCarbohydrates: 73gProtein: 29gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 3428mgPotassium: 428mgFiber: 5gSugar: 42gVitamin A: 1889IUVitamin C: 4mgCalcium: 158mgIron: 5mg

Watch The Recipe Video!

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

Durian Ice Cream

· 9 Comments

This durian ice cream recipe is a must try for adventurous durian fans! It is a perfect way to enjoy the smelliest fruit, and its creamy texture makes the bold taste easier to enjoy!

Looking for more Filipino ice cream recipes? Try my Ube ice cream, Pineapple ice cream, or Buko Pandan ice cream!

durian ice cream garnished with peppermint leaves
[feast_advanced_jump_to]

What is Durian Ice Cream?

Durian ice cream isn’t only a Filipino dessert, but it’s very popular in the Philippines, especially in Davao City, where durian is easy to find.

Thailand and Malaysia also have their versions of this ice cream. Mavens Creamery, an ice cream company, is known for its viral success. They introduced Mavens Durian ice cream to Costco and major East Coast cities, helping more people try its unique flavor.

Substitutions

  • Durian Extract – Using fresh durian pulp gives a real durian flavor and a smooth, creamy consistency.
durian ice cream in a glass with peppermint leaves

Storage

  • Freeze: Store in an airtight container and put in the freezer for up to 2 weeks.
  • To prevent ice crystals, place a layer of plastic wrap directly on top before sealing.

Ingredients

Listed below are all the ingredients you will need:

  • durian extract
  • sweetened condensed milk
  • heavy cream
  • salt
  • durian pulp (optional)

See the recipe card for quantities.

All ingredients of durian ice cream in separate bowls

Instructions

In a blender, combine durian extract (or pre-blended frozen/fresh durian meat), condensed milk, heavy cream, and salt. Blend until smooth and well combined.

durian ice cream ingredients mixed into creamy texture

Pour the mixture into an airtight container. Cover tightly with cling film to prevent ice crystals from forming. Then, freeze the mixture for at least 12 hours, preferably overnight, for the best texture.

durian ice cream in a container wrapped with cling film

⭐ Top Tip

  • If using fresh durian for your ice cream recipe, make sure to blend it thoroughly before adding other ingredients.

FAQ

More Recipes

Into the sweet aroma and creaminess of ice cream? I have more right here:

scoops of durian ice cream served in a glass garnished with peppermint leaves
5 from 9 votes
Print Pin Recipe

Durian Ice Cream

Yummy, creamy, and exotic - make yourself the durian lovers' homemade durian ice cream treat! Enjoy the unique taste of durian in every scoop!
Prep Time10 minutes
Chill Time12 hours
Total Time12 hours 10 minutes
Course: Dessert
Cuisine: Filipino
Servings: 6 bowls
Calories: 517kcal
Author: Lainey

Ingredients

  • 1 ½ teaspoons durian extract or 1 cup of chopped fresh/frozen durian meat, blended*
  • 1 ½ cups sweetened condensed milk
  • 2 cups heavy cream
  • ¼ teaspoon salt
  • ½ cup durian pulp (optional, mashed or blended)

Instructions

Blend the Ingredients:

  • In a blender, combine durian extract (or blended durian meat), condensed milk, heavy cream, and salt.
  • Blend until smooth and well combined.

Freeze the Mixture:

  • Pour the blended mixture into an airtight container.
  • Cover tightly with cling film to prevent ice crystals from forming.

Set Overnight:

  • Freeze the mixture for at least 12 hours, preferably overnight for the best texture.

Serve & Enjoy:

  • Scoop and serve it plain or garnish it with peppermint leaves, toasted coconut flakes, or crushed nuts for extra crunch.
Leave a Comment

Notes

* If using a cup of chopped frozen/fresh durian meat instead of durian extract, blend it first before adding the remaining ingredients.
Serving: 1bowlCalories: 517kcalCarbohydrates: 44gProtein: 8gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 116mgSodium: 215mgPotassium: 365mgFiber: 0.05gSugar: 44gVitamin A: 1371IUVitamin C: 3mgCalcium: 270mgIron: 0.2mg

Watch The Recipe Video!

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

Storytelling Time!

The strong smell of durian has been compared to baby diapers, cat poo, and even a dead opossum - yet durian fans know that inside its thorny shell lies a sweet taste worth the surprise!

Some people say durian is as love-it-or-hate-it as a bully stick for dogs. Others say its rich consistency is like a splash of chocolate, making it a fancy treat.

One thing’s for sure - durian is an expensive fruit you won’t forget!

Ube Latte

· 7 Comments

Love creamy lattes and the sweet, nutty flavor of ube? This vibrant Ube Latte blends espresso and Ube for a rich, colorful twist on your coffee routine. Let’s make this trendy ube drink at home!

More ube-inspired treats? Try my Ube Hopia, Ube Puto, and Ube Champorado.

A homemade Ube latte drink with foamy swirl and a purple straw
[feast_advanced_jump_to]

What is Ube Latte?

Ube Latte is a creamy, purple-hued coffee drink made with ube (purple yam), espresso, and milk. It combines the nutty, slightly sweet ube flavor with the bold richness of coffee, creating a unique and colorful latte.

Often made using an espresso machine, this trendy drink is part of the growing love for ube drinks like ube ice cream, cakes, and cookies.

Substitutions

  • Whole milk (or dairy-free alternative) - Half-and-half (for a richer taste), coconut milk, oat milk, almond milk, or soy milk
  • Brown sugar - Coconut sugar, muscovado sugar, maple syrup, honey, or agave syrup
  • Instant coffee - instant espresso, brewed strong coffee, or decaf coffee for a milder taste
  • Sugar - Honey, agave syrup, stevia, monk fruit sweetener, maple syrup, or sweetened condensed coconut milk for a creamy and rich sweetness
  • Ube extract - Ube halaya (purple yam jam, slightly diluted), or vanilla extract/vanilla syrup for a sweet, subtle alternative (though it won’t replicate the nutty ube taste)
A tall glass of delicious Ube Latte on table

Storage

  • Ube milk mixture can be stored in the fridge for up to 2 days – shake before using.
  • Whipped coffee foam (if used) can be refrigerated separately for up to 2 days and re-whisked before serving.
  • Use a blender to mix any separated ingredients for a smooth consistency. Store any extra cold foam in an airtight container and stir before use.

Ingredients

Listed below are all the ingredients you will need:

  • ice cubes
  • whole milk (or dairy-free alternative)
  • ube extract
  • brown sugar
  • instant coffee
  • sugar
  • hot water

See the recipe card for quantities.

Instructions

In a bowl, whisk together instant coffee, sugar, and hot water until well combined.

Coffee mixture in a white bowl with a blender

Whisk by hand or use a hand mixer until light and fluffy with soft peaks (10-15 minutes if whisking manually). Set aside. In a cocktail shaker or jar, combine brown sugar, milk, and ube extract. Then, shake well until fully combined and frothy.

Deep ube extract in a small steel cup

Fill a glass with ice cubes. Then, pour the ube mixture over the ice. Gently top with whipped coffee and swirl before drinking.

Thick whipped coffee foam on top of glass mug

Serve and enjoy!

⭐ Top Tip

Make it extra creamy by adding 1 tbsp condensed milk to the ube milk.

FAQ

More Recipes

Craving more delicious ube recipes? Try these ube-infused treats:

espresso swirls on Ube Latte in a tall glass
5 from 7 votes
Print Pin Recipe

Ube Latte

Make yourself a creamy and vibrant ube latte and savor the sweet and nutty flavors paired with a rich coffee foam topping!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Filipino
Servings: 2 servings
Calories: 212kcal
Author: Lainey

Ingredients

  • 4 ounces ice cubes
  • 12 ounces whole milk or dairy-free alternative
  • 1 tablespoon ube extract
  • 2 tablespoons brown sugar
  • 2 tablespoons instant coffee
  • 2 tablespoons sugar
  • ¼ cup hot water

Instructions

Make the Coffee Foam:

  • In a bowl, mix instant coffee, sugar, and hot water.
  • Whisk by hand or use a hand mixer until light and fluffy with soft peaks (10-15 minutes if whisking manually).
  • Set aside.

Prepare the Ube Milk:

  • In a cocktail shaker or jar, combine brown sugar, milk, and ube extract.
  • Shake well until fully combined and frothy.

Assemble the Latte:

  • Fill a glass with ice cubes.
  • Pour the ube milk mixture over the ice.
  • Gently top with whipped coffee and swirl before drinking.
  • Serve immediately and enjoy!
Leave a Comment
Serving: 1servingCalories: 212kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 74mgPotassium: 448mgSugar: 32gVitamin A: 276IUCalcium: 229mgIron: 0.3mg

Watch The Recipe Video!

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

Agar Agar Drink

· 10 Comments

Treat yourself to a delightful blend of sweet mango, coconut milk, and mango jelly cubes in this Agar Agar Drink, where silky, seaweed-derived jelly meets the tropical taste of fresh fruit.

If you want more refreshing drinks, try my Buko Panda or my Green Mango Shake.

agar agar drink in a clear glass on a circular wooden base
[feast_advanced_jump_to]

What is Agar Agar Drink?

This tropical beverage, Agar-Agar drink, is a jelly-based drink using agar-agar powder, a red algae-derived gelatinous substance, mostly used as a gelling agent and a vegan alternative for gelatin, which is popular in many Asian cuisines.

In the Philippines, it’s commonly known as gulaman when used in drinks, and these drinks often include sago (tapioca pearls) and a special caramelized sugar syrup called arnibal, which gives it a distinctive sweetness and flavor.

History of Agar Agar Drink

Agar-agar was first noted in 17th-century Japan, where a chance freeze-thaw discovery led to its use as a gelling agent called “kanten.” From Japan, it spread to China and other parts of Asia, prized for its ability to set at room temperature.

Over time, cooks recognized that adding small agar jellies to sweet drinks created a refreshingly chewy texture. It was then introduced through cultural exchange and trade, especially with Chinese merchants. It became a staple in Filipino “samalamig” or iced refreshments, like sago’t gulaman, featuring agar jellies, tapioca pearls, and arnibal.

Agar Agar drink next to two bowls of mango cubes

Storage

  • Mango agar agar pudding can be stored in an airtight container in the fridge for up to 3 days.
  • Coconut cream mixture stays fresh in the refrigerator for up to 5 days. Stir before using.
  • Do not freeze agar agar pudding, as it will lose its texture.

 Ingredients

Listed below are all the ingredients you will need:

  • Coconut milk
  • Sweetened condensed milk
  • All-purpose cream
  • Whole milk
  • Mangoes
  • Water
  • Agar agar powder
  • Mint leaves
  • Ice cubes
  • Extra mango cubes

See the recipe card for quantities.

All ingredients of agar agar drink recipe in separate white bowls

Instructions

In a blender or food processor, combine whole milk and half of the mango cubes. Then, blend until smooth and set aside.

Whole milk and mango cubes in a blender

In a saucepan or large pot over low heat, mix water and agar agar powder from the packet until fully dissolved.

Water and powder poured into a saucepan

Pour in the mixture of sweeteners and thickeners, stirring continuously. Bring it to a quick boil, then immediately turn off the heat.

boiling liquids in the pan over stove

Next, pour the mixture into a square or rectangular cake pan and let it cool completely until firm. Once set, cut into small cubes and set aside.

Agar Agar mixture cut into cubes in a cake pan

In a separate saucepan, combine coconut milk, all-purpose cream, and condensed milk. Bring to a gentle simmer for 3 minutes.

After that, stir occasionally then turn off the heat and let it cool completely before chilling in the refrigerator.

A saucepan of blended milk over heat

Once everything is done, assemble the drink in a highball glass, top off with pandan leaves and enjoy!

Hint: For a richer mango flavor, use ripe, sweet mangoes like Carabao or Ataulfo.

FAQ

More Recipes

Two glasses of Agar Agar Drink with leaf on top
5 from 10 votes
Print Pin Recipe

Agar Agar Drink

A refreshing and creamy tropical dessert drink made with mango agar agar pudding and sweet coconut cream - perfect for warm days!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert, Drinks
Cuisine: Asian, Filipino
Servings: 4 servings
Calories: 757kcal
Author: Lainey

Ingredients

For the Coconut Cream:

  • 2 cups coconut milk
  • 1 ¼ cups sweetened condensed milk
  • ½ cup all-purpose cream

For the Mango Agar Agar Pudding:

  • 1 ¾ cups whole milk
  • 2-3 mangoes deseeded and cubed
  • ½ cup water
  • 1 tablespoon agar-agar powder

Optional Garnishes:

  • Mint leaves
  • Ice cubes
  • Extra mango cubes

Instructions

Prepare the Mango Agar Agar Pudding:

  • In a blender or food processor, combine whole milk and half of the mango cubes. Blend until smooth and set aside.
  • In a saucepan over low heat, mix water and agar-agar powder until fully dissolved.
  • Pour in the blended mango and milk mixture, stirring continuously. Bring to a quick boil, then immediately turn off the heat.
  • Pour the mixture into a square or rectangular cake pan and let it cool completely until firm.
  • Once set, cut into small cubes and set aside.

Prepare the Coconut Cream:

  • In a separate saucepan, combine coconut milk, all-purpose cream, and condensed milk.
  • Bring to a gentle simmer for 3 minutes, stirring occasionally.
  • Turn off the heat and let it cool completely before chilling in the refrigerator.

Assemble the Drink:

  • Fill a glass with ice cubes (optional).
  • Add 2-3 tablespoons of mango pudding cubes.
  • Pour chilled coconut cream over the pudding.
  • Garnish with extra mango cubes and mint leaves.
  • Serve immediately and enjoy!
Leave a Comment
Serving: 1gCalories: 757kcalCarbohydrates: 77gProtein: 15gFat: 47gSaturated Fat: 36gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 79mgSodium: 187mgPotassium: 966mgFiber: 2gSugar: 72gVitamin A: 1985IUVitamin C: 41mgCalcium: 455mgIron: 4mg

Watch The Recipe Video!

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

Gochujang Caramel Cookies

· 9 Comments

Gochujang Caramel Cookies is a blend of the sweet richness of caramel with the subtle heat of gochujang. These soft and chewy cookies have a playful balance of savory spice and indulgent sweetness in each bite!

While you're at it, make yourself a batch of Oreo Cheesecake Cookies or my Cinnabon Cookies!

Stack of three Gochujang Caramel Cookies surrounded by other pieces
[feast_advanced_jump_to]

What are Gochujang Caramel Cookies?

Inspired by a New York Times recipe by Eric Kim, gochujang caramel cookies add a spicy kick to a classic chewy sugar cookie. These cookies combine the sweet, buttery flavor of caramel with the gentle heat and savory depth of gochujang, a Korean fermented chili paste. Though not Filipino, they reflect a global trend of blending sweet and spicy notes in desserts.

Gochujang’s unique fermented taste - mildly sweet, pleasantly spicy - enhances the cookie’s flavor, resulting in a modern fusion treat loved for its bold, balanced profile. Learn more about this recipe and try making this for a unique cookie treat!

Substitutions

  • Dark Brown Sugar — Light brown sugar, granulated sugar, sugar mixed with molasses, or coconut sugar, all replicate the sweetness and flavor with subtle variations
  • Gochujang — Swap in chili garlic paste with added sugar, miso with chili and sugar, or harissa for a slightly different spicy-sweet taste
  • Ground Cinnamon — Try pumpkin pie spice, apple pie spice, or a pinch of nutmeg or cardamom for a similar warm flavor
  • Salt - coarse kosher salt
  • Brown Butter — Regular melted butter lacks the nutty depth, but ghee can offer a similarly toasty flavor
  • Lemon Juice — White vinegar, apple cider vinegar, or other citrus juices match the acidity if lemon isn’t available
Gochujang Caramel Cookies cooling on a parchment paper

Storage

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze cookie dough balls before baking for up to 3 months - bake straight from frozen, adding an extra 2 minutes of baking time.

 Ingredients

Listed below are all the ingredients you will need:

  • dark brown sugar
  • gochujang
  • oil
  • all-purpose flour
  • baking powder
  • salt
  • baking soda
  • ground cinnamon
  • brown butter
  • lemon juice
  • large egg

See recipe card for quantities.

All ingredients of Gochujang Caramel Cookies recipe in separate white bowls

Instructions

In a small bowl, mix gochujang, dark brown sugar, and oil using a spoon or spatula until well combined. Set aside.

Gochujang, sugar and oil mixed in small bowl

In a large bowl, whisk together flour, baking soda, baking powder, salt, and a half teaspoon ground cinnamon.

Dry ingredients whisked in a large mixing bowl

In a stand mixer, beat the brown butter and dark brown sugar until fully incorporated.

Then, add the egg and lemon juice and continue mixing for about 30 seconds.

Stand mixer with butter and other ingredients

Gradually fold in the dry ingredients until just combined - do not overmix.

Then, gently mix in the sweet gochujang mixture, stirring for about 10 seconds to create a marbled effect.

Dry ingredients and paste mixed together

Portion the dough onto a baking sheet with parchment paper, large sheet pans, or silicone mats using an ice cream scoop.

After that, chill the dough in the refrigerator for 15 minutes to help develop flavor and texture. Then preheat the oven to 350°F (175°C).

Scoops of Gochujang Caramel Cookie dough arranged on baking pan

Bake for 12 minutes, or until the edges are golden brown.

Gochujang Caramel Cookies on parchment paper fresh from oven

Remove from the oven and let cool completely before serving.

Six Gochujang Caramel Cookies on top of each other like a tower

Enjoy these delicious NYT-inspired gochujang caramel cookies!

Hint: For a chewier cookie, chill the dough for at least 30 minutes before baking.

⭐ Top Tip

  • Adjust the gochujang amount for more or less spice. For extra caramelization, sprinkle a little sea salt on top before baking.

FAQ

More Recipes

Want some drinks to go along with it? Here are some of my favorites:

a stack of gochujang caramel cookies on a white surface
5 from 8 votes
Print Pin Recipe

Gochujang Caramel Cookies

Sweet, spicy, and deeply flavorful, these Gochujang Caramel Cookies combine the rich, nutty taste of brown butter with unique heat and sweetness!
Prep Time10 minutes
Cook Time12 minutes
Chilling Time15 minutes
Total Time37 minutes
Course: Cookies, Snack
Cuisine: Fusion (Korean-American)
Servings: 12 -16 cookies
Calories: 222kcal
Author: Lainey

Ingredients

Gochujang Paste:

  • 1 tablespoon dark brown sugar
  • 2 teaspoons gochujang
  • 1 tablespoon oil

Cookie Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoons ground cinnamon
  • ⅔ cup brown butter melted, slightly cooked over medium-low heat, then chilled
  • 1 teaspoon lemon juice
  • 1 piece large egg room temperature
  • ½ cup packed dark brown sugar

Instructions

Prepare the Gochujang Paste:

  • In a small bowl, mix gochujang, dark brown sugar, and oil until well combined. Set aside.

Make the Cookie Dough:

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a stand mixer, beat the brown butter and dark brown sugar until fully incorporated.
  • Add the egg and lemon juice and continue mixing for about 30 seconds.
  • Gradually fold in the dry ingredients until just combined - do not overmix.
  • Gently mix in the sweet gochujang paste, stirring for about 10 seconds to create a marbled effect.

Shape & Bake:

  • Using an ice cream scoop, portion the dough onto a parchment-lined baking sheet.
  • Chill the dough in the refrigerator for 15 minutes to help develop flavor and texture.
  • Preheat the oven to 350°F (175°C).
  • Bake for 12 minutes, or until the edges are golden brown.
  • Remove from the oven and let cool completely before serving.
Leave a Comment
Serving: 1gCalories: 222kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 290mgPotassium: 48mgFiber: 1gSugar: 10gVitamin A: 337IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg

Watch The Recipe Video!

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

Lychee Smoothie Bowl

· 15 Comments

With a total time of just a few minutes and simple ingredients, make yourself a Lychee Smoothie Bowl, the magical combination of sweetness and earthy notes from matcha. It's a cool, refreshing, and flavorful way to start the day!

Looking to make more smoothie recipes, try my Pink Pitaya Smoothie or my Pineapple Banana Smoothie Bowl.

Almond milk poured over smoothie bowl
[feast_advanced_jump_to]

What is a Lychee Smoothie Bowl?

Lychee Smoothie Bowl is a creamy, refreshing blend of tropical fruits, oats, and plant-based milk, served with fruit toppings. While not a traditional Filipino dish, it features lychee, a fruit commonly used in Filipino desserts.

A unique ingredient in this recipe is matcha powder, which adds an earthy contrast to the sweetness of the fruits. Though matcha is not traditionally Filipino, it is becoming more popular in modern Filipino desserts and drinks.

When Is This Dish Typically Enjoyed?

This Lychee juice is typically enjoyed as a refreshing breakfast, snack, or light meal, especially during hot weather. It’s perfect for summer when tropical fruits like lychee, watermelon, and cantaloupe are in season.

While this dish is not tied to any Filipino holiday, it fits well with warm-weather celebrations such as beach outings, family picnics, and summer gatherings. It can also be a great option for those observing a healthy diet after festive feasts like Christmas, New Year, or fiestas when lighter, fruit-based meals are preferred.

Health Benefits of Lychee

  • Rich in Vitamin C – Supports a strong immune system and helps with collagen production for healthy skin.
  • Hydrating and Refreshing – Contains high water content, keeping you hydrated, especially in hot weather.
  • Good for Digestion – Provides dietary fiber, which aids digestion and prevents constipation.

Substitutions

  • Old-Fashioned Rolled Oats - Quick oats (for a smoother texture) or chia seeds (for extra fiber and omega-3s)
  • Almond Milk - Coconut milk (for a richer, tropical flavor) or soy milk (for a neutral, protein-rich option)
  • Matcha Powder - Spirulina powder (for a superfood boost) or moringa powder (for an earthy, nutrient-dense alternative)
  • Maple Syrup - Agave syrup (for a light, neutral sweetness) or coconut nectar (for a caramel-like depth)
delicious lychee smoothie bowl topped with chopped fruits

Variations

  • Tropical – Features coconut milk, pineapple, and passion fruit for a refreshing tropical twist.
  • Berry – Combines mixed berries, granola, and vanilla for a sweet and tangy flavor.
  • Green Superfood – Includes spinach, matcha, and avocado for a nutrient-packed, creamy bowl.

Storage

  • Best served fresh!

 Ingredients

Listed below are all the ingredients you will need:

  • frozen banana
  • old-fashioned rolled oats
  • almond milk
  • frozen cantaloupe
  • canned lychee
  • matcha powder
  • frozen blueberries
  • frozen watermelon
  • lychee
  • maple syrup

See the recipe card for quantities.

All ingredients in separate white bowls

Instructions

In a bowl, combine rolled oats and almond milk. Cover and let it sit in the fridge overnight for a creamier texture.

Rolled oats mixed into almond milk in a bowl

In a food processor or blender, combine the soaked oats-almond milk mixture, frozen banana, cantaloupe, lychee, and matcha powder. Blend until smooth and creamy, like ice cream.

Frozen dices of fruit in a food processor

Divide the smoothie mixture into two bowls.

Two small bowls of the Lychee smoothie

Top each bowl with frozen blueberries, frozen watermelon, and chopped lychee. Drizzle with maple syrup and serve immediately!

Creamy green smoothie bowl with matcha, oats, and banana

Enjoy a healthy and delicious smoothie bowl!

Hint: Adjust sweetness by adding more maple syrup or a drizzle of honey.

⭐ Top Tip

For a creamier texture, use frozen almond milk cubes instead of liquid almond milk, and for added crunch, sprinkle granola, nuts, or chia seeds on top before serving.

FAQ

More Recipes

lychee smoothie bowl topped with blueberries, lychee and watermelon slices, then drizzled with maple syrup
5 from 14 votes
Print Pin Recipe

Lychee Smoothie Bowl

This Lychee Smoothie Bowl is a refreshing and creamy tropical treat packed with nutritious fruits, matcha, and rolled oats. It's perfect for a quick breakfast or a healthy snack!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Snack
Cuisine: Asian
Servings: 2 servings
Calories: 373kcal
Author: Lainey

Ingredients

For the Smoothie:

  • 1 large frozen banana
  • ½ cup old-fashioned rolled oats
  • ⅔ cup almond milk
  • ½ cup frozen cantaloupe
  • ¼ cup canned lychee drained
  • 1 tablespoon matcha powder

For the Toppings:

  • ½ cup frozen blueberries
  • ½ cup frozen watermelon
  • 1 cup lychee chopped
  • 3 tablespoons maple syrup

Instructions

  • Prepare the Oats (Night Before): In a bowl, combine rolled oats and almond milk. Cover and let it sit in the fridge overnight for a creamier texture.
  • Make the Smoothie: In a food processor or blender, combine the soaked oats-almond milk mixture, frozen banana, cantaloupe, lychee, and matcha powder. Blend until smooth and creamy, like ice cream.
  • Assemble the Smoothie Bowl: Divide the smoothie mixture into two bowls.
  • Add Toppings: Top each bowl with frozen blueberries, frozen watermelon, and chopped lychee.
  • Drizzle with maple syrup and serve immediately!
Leave a Comment
Serving: 1servingCalories: 373kcalCarbohydrates: 80gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 699mgFiber: 7gSugar: 54gVitamin A: 2002IUVitamin C: 105mgCalcium: 161mgIron: 3mg

Watch The Recipe Video!

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

Spicy Basil Noodles

· 8 Comments

These Spicy Basil Noodles are packed with tender rice noodles, fragrant basil, and a deliciously spicy, savory sauce. Tossed with crispy tofu or your favorite protein, this quick stir-fry is perfect for a satisfying weeknight dinner.

Sweet Potato Noodles, Stir-Fried Noodles, and Ginger Noodle Soup are also great noodle recipes!

A plate of spicy basil noodles with fresh herbs
[feast_advanced_jump_to]

What is Spicy Basil Noodles?

Spicy Basil Noodles is a bold and flavorful stir-fried dish inspired by Thai Pad See Ew, but with a Filipino twist. Traditionally, Pad See Ew is a savory Thai noodle dish made with wide rice noodles, dark soy sauce, and stir-fried protein. We took inspiration from this classic and infused it with Filipino ingredients and flavors, creating a unique dish that brings together the best of both cuisines.

Like Filipino Pancit Canton, this dish is stir-fried over high heat, but it leans toward a spicier and more aromatic profile, thanks to Thai basil, chili, and garlic. The addition of Filipino seasonings and local ingredients enhances the umami depth while keeping the dish vibrant and well-balanced.

Health Benefits of Basil

  • Rich in nutrients – Contains vitamin K, vitamin A, and manganese, supporting bone health, vision, and metabolism.
  • Powerful antioxidants – Helps protect cells from damage and support overall immunity.
  • Antibacterial effects – Fights harmful bacteria and supports a healthy immune system.

Substitutions

  • Sriracha - Sambal oelek (for a chunkier texture), chili garlic sauce, or red pepper flakes with a dash of vinegar.
  • Vegan oyster mushroom sauce - Hoisin sauce (slightly sweeter), soy sauce mixed with mushroom broth, or a blend of miso paste and tamari.
  • Vegan fish sauce - Soy sauce mixed with lime juice, seaweed-infused water, or coconut aminos with a splash of vinegar.
A bowl of noodles and veggies on a placemat

Storage

  • Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce.
  • Freezer: Not recommended, as the noodles can become mushy when thawed. If necessary, freeze the sauce separately and cook fresh noodles when ready to serve.
  • Make-Ahead Tip: Cook the sauce and store it separately in the refrigerator for up to 1 week. Cook the noodles fresh and toss them with the reheated sauce for the best texture.
  • Avoid Sogginess: If meal prepping, store cooked noodles and sauce separately. Combine just before eating to keep the noodles from absorbing too much liquid.

 Ingredients

Listed below are all the ingredients you will need:

  • soy sauce
  • sriracha
  • vegan oyster mushroom sauce
  • granulated white sugar or brown sugar
  • vegan fish sauce
  • water
  • ground cumin
  • ground coriander seeds
  • oil
  • garlic
  • extra-firm tofu
  • dry vermicelli noodles
  • thai basil or holy basil

See the recipe card for quantities.

All ingredients in separate white bowls

Instructions

Place the vermicelli noodles in a heat-proof bowl and pour boiling water over them. Let them soak for 10 minutes, then drain and set aside.

Vermicelli noodles soaking in a steel bowl

In a bowl, whisk together all sauce ingredients: soy sauce, Sriracha, vegan oyster sauce, sugar, vegan fish sauce, and water. Set aside now dark soy sauce.

A mixture of sauces in a small bowl

In a small bowl, mix the ground cumin and ground coriander seeds. Set aside.

Earthy spices prepared for seasoning

Heat oil in a wok or large pan over medium-high heat. Then, add the crumbled tofu and fry until slightly browned.

Stir in the minced cloves garlic and sauté for another minute.

Crumbled tofu frying in an oily pan

Next, add the drained vermicelli noodles. Then, pour in the prepared sauce and sprinkle the cumin-coriander mixture.

Stir-fry on high-heated large skillet for 2 minutes, ensuring everything is well coated.

Noodles and spices added to the wok

Toss in the fresh Thai basil leaves and mix well. Let it wilt slightly before turning off the heat.

Fresh basil tossed into noodles in the pan

Transfer to a serving plate and enjoy immediately!

Hint: Reduce Sriracha if you prefer a milder dish, or add more for extra heat.

⭐ Top Tip

Overcooked noodles get mushy when stir-fried. Rinse them with cold water after boiling to stop the cooking.

an grocery stores.

FAQ

More Recipes

Craving soup instead? Here's some:

Spicy Basil Noodles in a medium-sized bowl
5 from 8 votes
Print Pin Recipe

Spicy Basil Noodles

Spicy Basil Noodles is a flavorful stir-fry with rice noodles, Thai basil, chili, and a savory soy-based sauce, tossed with crispy tofu or your choice of protein.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Noodle Dish
Cuisine: Asian, Thai
Servings: 4 servings
Calories: 138kcal
Author: Lainey

Ingredients

For the Sauce:

  • 1½ tablespoons soy sauce
  • 3 tablespoons Sriracha
  • 3 tablespoons vegan oyster mushroom sauce
  • 2 tablespoons granulated white sugar
  • 1½ tablespoons vegan fish sauce
  • ¼ cup water

For the Seasoning:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds

For the Stir-fry:

  • 2 tablespoons oil
  • 2 tablespoons minced garlic
  • 1 pack 8 oz / 224g extra-firm tofu, crumbled
  • 3 bundles 5 oz dry vermicelli noodles
  • 1 cup basil or holy basil

Instructions

Prepare the Noodles:

  • Place the vermicelli noodles in a heat-proof bowl and pour boiling water over them.
  • Let them soak for 10 minutes, then drain and set aside.

Make the Sauce:

  • In a bowl, whisk together the soy sauce, Sriracha, vegan oyster mushroom sauce, sugar, vegan fish sauce, and water. Set aside.

Prepare the Seasoning:

  • In a small bowl, mix the ground cumin and ground coriander seeds. Set aside.

Cook the Tofu:

  • Heat oil in a wok or large pan over medium-high heat.
  • Add the crumbled tofu and fry until slightly browned.
  • Stir in the minced garlic and sauté for another minute.

Stir-fry the Noodles:

  • Add the drained vermicelli noodles to the wok.
  • Pour in the prepared sauce and sprinkle the cumin-coriander mixture over the noodles.
  • Stir-fry on high heat for 2 minutes, ensuring everything is well coated.

Add the Basil:

  • Toss in the fresh basil and mix well. Let it wilt slightly before turning off the heat.

Serve:

  • Transfer to a serving plate and enjoy immediately.
Leave a Comment
Serving: 1servingCalories: 138kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1377mgPotassium: 127mgFiber: 1gSugar: 7gVitamin A: 340IUVitamin C: 10mgCalcium: 38mgIron: 1mg

Watch The Recipe Video!

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