Ube halaya (or Úbi alaya in Kapampangan; there’s no “h’s” in the Kapampángan language ^^), is a thick jam, filling, spread, or pudding dessert, depending on how you eat it. The pudding or kalamay version is usually topped with a latik, or coconut milk curd topping. The first time I made vegan ube halaya brought…

Bibingkang Nasi or “bibingkang malagkit” in Tagalog, is a Kapampangan dessert made with glutinous sweet rice, coconut milk, and brown sugar, and then baked on banana leaves. (Growing up we always called it putong nasi or putong malagkit.) It’s often mistaken for another Filipino dessert, biko, but the bibingkang malagkit recipe is sweeter and richer…

Buko fruit salad is a Filipino-style fruit salad and is perfect in hot weather. 👌🏼 Sadly, another dessert you’ll rarely see veganized. In fact, I’ve never seen a vegan buko fruit salad anywhere. Still, it’s really simple to put together. You do need access to an Asian supermarket as well as Nature’s Charm vegan sweetened…

Jollibee’s sweet, fried, Filipino buko pies stare at me every time I tag along to Jollibee with friends. 😆 Thankfully, buko pies are pretty easy to veganize at home. Buko pies or Filipino coconut pies are filled with young unripe coconut strips, [vegan] sweetened condensed milk, sugar, and cornstarch for a thickener. Buko pies originated…

Salukara is a fermented rice pancake from the Waray people of Eastern Samar, Philippines. This Waray delicacy is made from rice, coconut milk, and sugar, and is traditionally fermented with coconut wine (tubâ). In this Salukara recipe I use instant yeast. Salukara tastes likes fermented bibingka. It’s usually eaten with hands like a snack and…