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Pampanga is known as the Culinary Capital of the Philippines, and at the same time, San Fernando City is hailed as the Christmas Capital of the country because it is home to the amazing giant lanterns or parol.

With these two titles, it comes as no surprise that Pampanga is also home to the most popular traditional Christmas desserts or kakanin in the country.

In a recent episode of Pinas Sarap, host Kara David, who's a proud Kapampangan, visited her province to rediscover how famous Kapampangan Christmas desserts are prepared.

Among the desserts that they whipped up are the Ube Halaya, Suman Pasku or Suman Tili, and the Suklating Batirul.

If you want to serve these traditional Kapampangan Christmas desserts, see the recipes below.

Ube Halaya/ Source: Pinas Sarap

Ube Halaya

Ingredients:

ube (purple yam)

all-purpose cream

condensed milk

butter

margarine

latik (coconut milk residue)

Procedure:

1. Combine all the ingredients in a bowl.

2. Mix well continuously as you heat the ingredients in a frying pan until desired consistency is achieved.

3. Sprinkle latik on top of the flattened ube halaya and serve.

Suman Pasku / Source: Pinas Sarap

Suman Pasku

Ingredients:

coconut milk (gata)

sticky rice (malagkit na bigas)

white sugar

banana leaves (for wrapping)

Procedure:

1. Boil the coconut milk.

2. Add the sticky rice and let it boil for two hours.

3. Add the white sugar and mix well

4. Cook for another two hours until it becomes sticky.

5. Once cooked, wrap the suman using the banana leaves.

6. Tie the wrapped suman in bundles and let it boil for another 45 minutes.

Kara said the Suman Pasku is best paired with the Kapampangan's hot chocolate drink called Suklating Batirul.

Watch the step-by-step process on how to prepare these traditional Kapampangan Christmas desserts in the Pinas Sarap video below.

For more recipes like these, watch Pinas Sarap every Saturday, 06:15 p.m. on GTV.

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