Different Desserts and Snacks of the Philippines

There is so much food you could always try in the Philippines once you visit. The Philippines is also known as a country with good food quality and taste, aside from its delicious taste it is also very affordable and budget-friendly for everyone. Here are the snacks and desserts you can make at home.

• crinkles

• polvoron

• yema

• leche flan

• mirengue

How to make one of the Philippines favorite afternoon snack.

snack #1

CRINKLES
Chocolate Crinkle Cookies were invented by Helen Fredell in St. Paul, Minnesota in the early half of the 20th Century. In Betty Crocker's book, “Cooky Carnival,” Crocker talks about being served these cookies at Mrs. Fredell's home and begging for the recipe.

                                                
Here’s the ingredients and procedure if you are to try it:
Prep: 20 mins
Cook: 12 mins
Additional: 4 hrs 28 mins
Total: 5 hrs
Servings: 72
Yield: 6 dozen

Ingredients:

• 2 cups white sugar

• ½ cup vegetable oil

• 4 eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup confectioners' sugar

Directions

Instructions Checklist

• Step 1

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.

• Step 2

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

• Step 3

Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Polovron is a type of shortbread with Levantine origin, popular in Spain, more specifically in Andalucia as well as its past colonies such as Philippines and Mexico.

Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together.

Originally, it was brought over to the Philippines during the Spanish colonization, so it is believed that it has origins in the regions on the border of Spain and France. Today, apart from being consumed on its own as a sweet treat, pieces of leche flan can also be added to halo-halo, another popular Filipino dessert.