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Filipino vegetarian recipes

100 Filipino vegetarian recipes, each written for this site and each saying what its method turns on.

• Ampaw, sourced from the Philippines. Leftover rice dried hard, puffed in hot oil, and bound into bars with caramel. vegan.
• Apas, sourced from the Philippines. Rolled thin enough to see light through, and sugared before it goes in, not after. Egg, vegetarian.
• Balikucha, sourced from the Philippines. Dark sugar boiled to a hard ball and then pulled by hand until it turns pale and opaque. vegan.
• Banana chip, sourced from the Philippines. Sliced thin across and fried twice, so they stay crisp under the glaze. vegan.
• Bananacue, sourced from the Philippines. Saba bananas fried in sugar that caramelises around them in the pan. vegan.
• Barquillos, sourced from the Philippines. Paper-thin wafers rolled round a dowel in the seconds before they set. Egg, vegetarian.
• Barquiron, sourced from the Philippines. A wafer roll packed with polvoron crumb, which has to go in while the roll is still warm. Egg, vegetarian.
• Bibingkoy, sourced from the Philippines. Filled rice balls boiled in a ginger coconut syrup, so the filling is the surprise. vegan.
• Biko, sourced from the Philippines. A sticky rice slab with whole grains and a caramel top, cut in squares. vegan.
• Binagol, sourced from the Philippines. Grated taro cooked to a stiff paste and baked back inside half a coconut shell. Egg, vegetarian.
• Binaki, sourced from the Philippines. Grated fresh corn steamed in its own husks, with cornmeal added only to hold it together. vegetarian.
• Binangkal, sourced from the Philippines. Dense flour balls coated in sesame and fried low and slow so the middle cooks through. Egg, vegetarian.
• Binatog, sourced from the Philippines. Dried white corn soaked overnight and boiled until the kernels burst open, with fresh coconut. vegan.
• Binignit, sourced from the Philippines. Root crops and sago in coconut milk, added in order of hardness. vegan.
• Biscocho, sourced from the Philippines. Bread baked once, sliced, buttered and baked again until it is dry all the way through. vegetarian.
• Brazo de Mercedes, sourced from the Philippines. A meringue sheet rolled around a yolk custard, using both halves of the same eggs. Egg, vegetarian.
• Broas, sourced from the Philippines. Dry sponge fingers baked twice, so they snap instead of bending. Egg, vegetarian.
• Bukayo, sourced from the Philippines. Coconut strips cooked in muscovado until the syrup will hold them in a heap. vegan.
• Buko pandan, sourced from the Philippines. Green pandan jelly cubes and coconut strips in sweetened cream, with the pandan actually infused. vegetarian.
• Buko pandan cake, sourced from the Philippines. A green pandan sponge rolled warm in a cloth round coconut cream, so it never cracks. Egg, vegetarian.
• Buko salad, sourced from the Philippines. Young coconut and tinned fruit in sweetened cream, with no gelatine and no pandan in it. vegetarian.
• Camachile cookie, sourced from the Philippines. A firm biscuit rolled and curled into a ridged crescent, cut from a rope rather than stamped. Egg, vegetarian.
• Camote cue, sourced from the Philippines. Sweet potato slices fried through first, then sugar thrown into the oil to glaze them. vegan.
• Camote halaya, sourced from the Philippines. Sweet potato cooked down much further than a yam halaya needs, then dried out in the oven. vegetarian.
• Cascaron, sourced from the Philippines. Fried first, then turned in a caramel that sets hard and crackles. vegan.
• Cornick, sourced from the Philippines. Dried corn soaked, dried again and deep-fried until it splits and goes hard. vegan.
• Crispy kangkóng, sourced from the Philippines. Water spinach leaves fried in a thin cornflour batter, with every leaf completely dry first. vegan.
• Daral, sourced from the Philippines. Thin green rice-flour crepes rolled round a sweet coconut filling cooked dry first. Egg, vegetarian.
• Egg pie, sourced from the Philippines. A deep custard tart with a browned top, baked hot then cool so it sets without splitting. Egg, vegetarian.
• Espasol, sourced from the Philippines. A soft rice-flour log rolled in more rice flour, toasted, so it never feels wet. vegan.
• Flan cake, sourced from the Philippines. Sponge batter poured onto raw custard and baked in one tin, which separates as it cooks. Egg, vegetarian.
• Food for the gods, sourced from the Philippines. A dense date and walnut bar underbaked on purpose, so it stays chewy rather than cakey. Egg, vegetarian.
• Ginataang Mais, sourced from the Philippines. A warm sweet corn and glutinous rice porridge in coconut milk. vegan.
• Ginataang saba, sourced from the Philippines. Saba and sago in sweet coconut milk, with the sago cooked apart so it does not cloud the pot. vegan.
• Halo-halo, sourced from the Philippines. Layers built in a specific order under shaved ice, to be mixed by whoever eats it. Egg, vegetarian.
• Ice buko, sourced from the Philippines. A coconut ice block frozen solid without churning, in a cup with a stick in it. vegetarian.
• Ice scramble, sourced from the Philippines. Shaved ice beaten with milk to a pink slush, not layered like a halo-halo. vegetarian.
• Inipit, sourced from the Philippines. Two thin sponge sheets pressed onto a thick custard and cut into bars. Egg, vegetarian.
• Kababayan, sourced from the Philippines. Small dense muffins with a sunken ring round the dome, baked in a hot oven that drops. Egg, vegetarian.
• Kalamay, sourced from the Philippines. Stirred without stopping until it leaves the pan clean, which takes about forty minutes. vegan.
• Kulawo, sourced from the Philippines. Banana heart dressed in coconut milk made from coconut burnt black over a flame first. vegan.
• Kutsinta, sourced from the Philippines. A steamed rice cake whose chew and colour come from a little lye water. vegan.
• Kwek Kwek, sourced from the Philippines. Boiled quail eggs in an orange batter that has to be thick enough to cling. Egg, vegetarian.
• Lengua de gato, sourced from the Philippines. A piped batter so loose it spreads itself thin, which is why they are never rolled. Egg, vegetarian.
• Linga (cookie), sourced from the Philippines. Thin sesame biscuits with the seeds toasted before they go in, not after. Egg, vegetarian.
• Lokot-lokot, sourced from the Philippines. A thin batter drizzled into hot oil as a lace and rolled into a tube while it is still limp. vegan.
• Lumpiang gulay, sourced from the Philippines. The everyday fried one, and the salting step that stops it steaming itself soggy. vegan.
• Maiz con hielo, sourced from the Philippines. Nothing is cooked and nothing is stirred: it is built in the glass in layers. vegetarian.
• Maja Blanca, sourced from the Philippines. A coconut pudding set with cornflour and topped with toasted coconut curds. vegetarian.
• Mamón, sourced from the Philippines. A tall soft chiffon sponge baked in paper cups and brushed with butter while hot. Egg, vegetarian.
• Mamon tostado, sourced from the Philippines. A sponge made, sliced thin and dried hard in a low oven until it snaps. Egg, vegetarian.
• Mango float, sourced from the Philippines. Layers of biscuit, whipped cream and mango set in the fridge, never baked and never gelatine. vegetarian.
• Maruya, sourced from the Philippines. Saba sliced and fanned out, dipped in batter and fried flat, then sugared. Egg, vegetarian.
• Masa podrida, sourced from the Philippines. A very short crumbly cookie made with yolks only and no liquid at all. Egg, vegetarian.
• Minatamis na saging, sourced from the Philippines. Saba simmered in dark syrup made before the fruit goes in, so the slices stay whole. vegan.
• Moron, sourced from the Philippines. Two rice doughs, one plain and one chocolate, rolled together so the finished log is striped. vegan.
• Nilagang saging, sourced from the Philippines. Saba boiled in their skins in salted water and eaten plain, with nothing added at all. vegan.
• Otap, sourced from the Philippines. Laminated like a puff pastry, then flattened hard so the layers bake out instead of up. vegetarian.
• Paciencia, sourced from the Philippines. Tiny dropped cookies baked dry in a cool oven until they lift off the paper on their own. Egg, vegetarian.
• Palitaw, sourced from the Philippines. Flat rice discs that tell you they are cooked by floating, which is the name. vegan.
• Pan de coco, sourced from the Philippines. Filled before the second prove, so the coconut sets inside the crumb rather than on it. Egg, vegetarian.
• Pan de monggo, sourced from the Philippines. Soft rolls filled with a sweet mung bean paste cooked down until it leaves the pan. Egg, vegetarian.
• Pan de regla, sourced from the Philippines. A soft roll split and filled with a thick red bread-and-milk paste, cooked until it holds. Egg, vegetarian.
• Panocha mani, sourced from the Philippines. Roasted peanuts set in muscovado boiled to the hard crack, poured thin and snapped when cold. vegetarian.
• Panyalam, sourced from the Philippines. A loose batter deep-fried so it puffs and frills at the edge like a dark flower. vegan.
• Pastel de Camiguin, sourced from the Philippines. The sweet one: a soft bun filled with yema custard, and not the chicken pie. Egg, vegetarian.
• Pastillas, sourced from the Philippines. Milk boiled down to a paste and rolled, with no flour and no setting agent at all. vegetarian.
• Piaya, sourced from the Philippines. Unleavened, filled with muscovado and cooked dry on a griddle, not baked. vegan.
• Pinagong, sourced from the Philippines. A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs. Egg, vegetarian.
• Pinasugbo, sourced from the Philippines. Banana cut in long strips, fried, then glazed in muscovado caramel with sesame. vegan.
• Pionono, sourced from the Philippines. A thin sponge rolled while warm and cut across, so every slice is a spiral. Egg, vegetarian.
• Polvoron, sourced from the Philippines. Toasted flour pressed into moulds, with no baking at any point. vegetarian.
• Poqui poqui, sourced from the Philippines. Charred aubergine broken up and scrambled through egg, soft rather than set. Egg, vegetarian.
• Pritong saging, sourced from the Philippines. The plain one: halved lengthways, fried soft in a little butter, nothing added. vegetarian.
• Puto bumbong, sourced from the Philippines. Purple glutinous rice steamed loose in bamboo tubes, never packed, with butter and coconut. vegetarian.
• Puto Calasiao, sourced from the Philippines. Tiny steamed rice cakes from a batter left to ferment for days, with nothing on top of them. vegan.
• Puto mamon, sourced from the Philippines. Steamed like a puto but built like a sponge: whisked whites, no rice flour at all. Egg, vegetarian.
• Puto seco, sourced from the Philippines. Not steamed and not a cake: a dry cornflour biscuit that collapses on the tongue. Egg, vegetarian.
• Putok, sourced from the Philippines. A hard close-crumbed roll slashed in a cross so it bursts open in a hot oven. vegetarian.
• Rosquillo, sourced from the Philippines. A hard sweet ring with a scalloped edge, baked dry enough to keep for weeks. Egg, vegetarian.
• Sans rival, sourced from the Philippines. Four full-size cashew meringue layers under buttercream, trimmed square and chilled not frozen. Egg, vegetarian.
• Sapin-sapin, sourced from the Philippines. Three layers steamed one at a time, each set before the next is poured on. vegan.
• Shakoy, sourced from the Philippines. A twisted yeasted dough fried slowly and rolled in sugar, chewy rather than crisp. Egg, vegetarian.
• Sili ice cream, sourced from the Philippines. Coconut ice cream infused with chilli, where the heat is set by steeping time and tasted for. vegetarian.
• Silvana, sourced from the Philippines. Two cashew meringue discs round buttercream, rolled in crumbs and eaten frozen. Egg, vegetarian.
• Sorbetes, sourced from the Philippines. A coconut and milk ice thickened with cornflour instead of eggs, so it scoops soft from a tub. vegetarian.
• Spanish bread, sourced from the Philippines. A soft roll wound from a triangle round a butter and breadcrumb filling that must not be overfilled. Egg, vegetarian.
• Suman, sourced from the Philippines. Glutinous rice part-cooked in coconut milk, wrapped in wilted banana leaves and boiled. vegan.
• Taho, sourced from the Philippines. Warm silken tofu in brown syrup with sago, scooped in sheets rather than spooned in lumps. Tofu, vegan.
• Tibok-tibok, sourced from the Philippines. A milk pudding set with rice flour, where the milk and not coconut carries the whole dish. vegetarian.
• Tokneneng, sourced from the Philippines. Whole boiled chicken eggs in orange batter, with the boiling and the frying set by the larger egg. Egg, vegetarian.
• Tortang kalabasa, sourced from the Philippines. Grated squash salted and squeezed dry before it meets the egg, so the fritter sets crisp. Egg, vegetarian.
• Tsokolate, sourced from the Philippines. Thick drinking chocolate from pure cacao tablets, whisked until it foams on top. vegetarian.
• Tupig, sourced from the Philippines. A flat rice and coconut batter grilled inside banana leaves until the leaf scorches through. vegan.
• Turon, sourced from the Philippines. Banana and jackfruit rolled and fried in sugar that caramelises onto the wrapper. vegan.
• Ube cake, sourced from the Philippines. A sponge carrying a heavy yam purée, which changes the fold, the oven and the test for done. Egg, vegetarian.
• Ube ice cream, sourced from the Philippines. Ube ice cream thinned deliberately, because halaya freezes far harder than a plain base. vegetarian.
• Ube macapuno, sourced from the Philippines. Purple yam cooked down to a stiff jam with macapuno strings folded in at the end. vegetarian.
• Uraro, sourced from the Philippines. Arrowroot cookies that collapse to powder in the mouth, baked pale and stamped with a mould. Egg, vegetarian.
• Yema, sourced from the Philippines. A firm egg-yolk and milk candy cooked to the point where it holds a shape, wrapped in paper. Egg, vegetarian.

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