Here is a convenient run-down of desserts you might want to make during the holiday season. Over half of Market Manilaâ€™s readers have been visiting the site less than 6 months so I figure many of you havenâ€™t seen all of the entries in the archives and these are some of my favorites that I have personally cooked in the pastâ€¦ Ube or purple yam season is peaking on the island of Bohol and the intense color of this ube haleya or jam makes it a perennial holiday favorite in our home. With the right starting ingredients, you too can make a spectacular haleya. Leche Flan figured as the most sought after pinoy dessert in my list of the Top Pinoy Desserts Poll that I ran a few months ago. There are so many variations of this recipe but almost all are pretty goodâ€¦thereâ€™s nothing like egg yolks, milk and sugar to put you in a good mood. My favorite version uses carabao milk with a hint of citrus peel. Pastillas de leche and/or Pastillas de Ube are also favorites and these simple but utterly delicious candies are imbedded in our memory banks from childhoodâ€¦
A well-made cassava cake is to die for. Though you can buy several superb renditions of this dessert, I found that making it at home was super easy and incredibly rewarding from a taste perspective. Bibingka is close by with that nice warm cakey confection imbedded with red egg and/or salty quesong puti (carabaoâ€™s milk cheese). Not many folks still have the contraption to cook a bibingka at home but why shouldnâ€™t you have one? A rich Visayan Torta or perhaps even some artery clogging yemas are another option. For something cold you might consider a classic halo-halo (particularly popular with visiting balikbayans and so easy to put an impressive buffet spread out at home), a refreshing buko pandan or a mango and sago dessert. Also, how can I not mention bananas in all their glorious incarnations? There is banana-que, turon and maruya. And the ultimate Christmas confection/merienda staple/dessert â€“ the Marketmanila ensaimada, the good old-fashioned wayâ€¦ Enjoy these sweets from the archives!