This Kamote Cue is a popular Filipino street food that is made from sweet potato pieces deep-fried with a coating of caramelized brown sugar. It’s the perfect hot and crispy afternoon snack or sweet dessert to enjoy with your favorite sweet dipping sauces. 

What is Kamote Cue?

Kamote Cue (or kamotecue) is a popular Filipino snack or street food. It’s made from sweet potato (locally known as “kamote”) pieces that are sliced, coated in brown sugar, and then deep-fried until caramelized. Like Banana Cue, the name comes from the combination of two words: kamote and barbecue, but there is no grill involved! 

Instead, “cue” refers to a cooking style used with typical street food in the Philippines. The result is a sweet, crispy, and slightly chewy snack with a caramelized exterior. It’s often served on skewers for easy handling, especially when purchased from street vendors.

If you love Filipino sweet treats, make sure to try some of our other popular Filipino recipes including this Creamy Ube Pie, this Avocado with Condensed Milk, and this Ube Pichi Pichi (Filipino Sticky Cassava Snack). 

Ingredients You’ll Need 

• Sweet potatoes: White sweet potatoes are the most common choice and yield the best result based on our testing. If you have leftover fresh ube from making our Ube Champorado, you can use it in this recipe to make ube cue! 
• Sugar: We used light brown sugar in this recipe, but muscovado sugar or dark brown sugar would work as well.
• Oil: We use canola oil for deep frying because it has a high smoke point, is affordable, and is widely available to most. It also has a neutral flavor that will allow the sugar flavor to shine! 

Equipment Needed

• Pan or wok, for frying
• Optional: bamboo skewers, for serving
• Cooling rack or clean plate
• Heat safe tongs

How to Make Kamote Cue

1. Heat the oil. Heat 1 1/2 to 2 inches of oil in a deep frying pan or work over medium-low heat. You don’t want too much oil, just enough to cover about half of the potatoes. 
2. Prepare the potatoes. Wash and peel the sweet potatoes, then cut them into round slices about 1/2-inch thick. 
3. Pan-fry the sweet potatoes. Carefully add the sliced sweet potatoes to the oil and cook until the inside is tender and the outside is cooked. This typically takes about 5-8 minutes. Once ready, carefully remove the potatoes from the oil and transfer them to a plate. We fried ours in 2 batches.
4. Sprinkle the sugar in the oil. Sprinkle the brown sugar into the hot oil and wait until the sugar starts to caramelize. 
5. Caramelize the sweet potatoes. Transfer the sweet potatoes back to the oil and sugar mixture and toss until golden brown and well coated in the caramelized sugar. 
6. Transfer to a cooling rack. Remove the candied sweet potatoes from the pan using a slotted spoon and shake off any excess oil. Place the potatoes on a wire rack and let cool.
7. Skewer: If you’d like to skewer your deep-fried sweet potatoes, it is best to do it as soon as it’s removed from the sugar coating. As it cools, the sweet potatoes will continue to harden and make it more difficult to skewer. 
8. Serve. Once cool enough to handle, dig in and enjoy!

Recipe FAQs

Storage Instructions

This popular Filipino street food is best served fresh. 

More Filipino Snacks You May Enjoy:

Filipino

Easy Taho Recipe with Arnibal

Filipino

Easy Biko Recipe (Filipino Sticky Rice Cake)

Filipino

Ginataang Bilo-Bilo with Langka

Filipino

Turon (Banana Lumpia)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Kamote Cue (Filipino Candied Sweet Potatoes)

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• Author: Sweet Simple Vegan
• Total Time: 35 minutes
• Diet: Vegan

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Description

This Kamote Cue is a popular Filipino street food that is made from sweet potato pieces deep-fried with a coating of caramelized brown sugar. It’s the perfect afternoon snack or sweet dessert to enjoy while hot and crispy with your favorite sweet dipping sauces.

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Ingredients

• Sweet potatoes
• 1/2 cup light brown sugar
• High-heat oil for frying

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Instructions

1. Heat the oil. Heat 1 1/2 to 2 inches of oil in a deep frying pan or work over medium-low heat. You don’t want too much oil, just enough to cover about half of the potatoes. 
2. Prepare the potatoes. Wash and peel the sweet potatoes, then cut them into round slices about 1/2-inch thick. 
3. Pan-fry the sweet potatoes. Carefully add the sliced sweet potatoes to the oil and cook until the inside is tender and the outside is cooked. This typically takes about 5-8 minutes. Once ready, carefully remove the potatoes from the oil and transfer them to a plate. We fried ours in 2 batches.
4. Sprinkle the sugar in the oil. Sprinkle the brown sugar into the hot oil and wait until the sugar starts to caramelize. 
5. Caramelize the sweet potatoes. Transfer the sweet potatoes back to the oil and sugar mixture and toss until golden brown and well coated in the caramelized sugar. 
6. Transfer to a cooling rack. Remove the candied sweet potatoes from the pan using a slotted spoon and shake off any excess oil. Place the potatoes on a wire rack and let cool.
7. Skewer: If you’d like to skewer your deep-fried sweet potatoes, it is best to do it as soon as it’s removed from the sugar coating. As it cools, the sweet potatoes will continue to harden and make it more difficult to skewer. 
8. Serve. Once cool enough to handle, dig in and enjoy!

Notes

• Kamote cue is best served fresh.
• If your caramelized sweet potatoes turn out soggy, there are a few possible reasons, but it is most likely the oil was not hot enough. If the oil is below 350F, the sweet potatoes will absorb oil as opposed to caramelizing and become soggy. To make sure the oil is between 350F and 375F, we recommend investing in a thermometer.
• Although you could technically use any colored sweet potato, white sweet potatoes are ideal for this recipe as they are sweeter and produce a better end result.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert, Snack
• Method: Fried
• Cuisine: Filipino

Keywords: sweet potato, fall, dessert, snack, street food

The post Kamote Cue (Filipino Candied Sweet Potatoes) appeared first on Sweet Simple Vegan.

This easy biko recipe is a popular Filipino kakanin made from glutinous rice, coconut milk, ginger, and brown sugar. It’s known for its sweet and chewy texture and is commonly enjoyed during special occasions and gatherings as a delicious treat. Sprinkle it with our Latik (Toasted Coconut Milk Curds) for the perfect finishing touch!

The History of Biko

The origin of this classic Filipino rice cake is said to have evolved from the traditional practices of cooking rice in the Philippines. Rice has always been a staple food in Filipino cuisine and the combination of glutinous rice, coconut milk, and brown sugar highlights the abundance of these crops in the Philippines. Desserts like this one were often created as a creative way to use up these staples. 

Over time, the dish has become a symbol of Filipino hospitality and is regularly enjoyed with family and friends and passed down through the generations. 

If you love sweet, sticky, coconut goodness, you’ll also love our Suman Malagkit, this Ube Pichi Pichi (Filipino Sticky Cassava Snack), and this Champorado, too!

Ingredients You’ll Need 

• Glutinous rice: Also known as Malagkit or sweet sticky rice, glutinous rice is the main ingredient in this biko recipe and gives it a unique, chewy, and sticky consistency. 
• Full-fat coconut milk: Creamy coconut milk adds richness and a distinct coconut flavor that compliments the sweet coconut flavor in the latik. 
• Ginger: Simmering slices of ginger in the coconut milk sugar mixture helps to add a subtle warmth and spice to the dessert, enhancing the overall flavor of the sticky rice cake. 
• Brown sugar: Provides a rich, caramel-like sweetness that compliments the coconut. We prefer dark brown sugar but if that is not an option, light brown sugar or coconut sugar will work as a substitute. 
• Banana leaves: While optional, banana leaves are not only used to prevent the biko from sticking to the baking dish while cooling but adds an earthy aroma to the dish, too!
• Latik: This toasted coconut curds topping is the perfect garnish for sticky rice cakes and adds a delicious pop of coconut flavor to the dessert! Or, if you prefer to make your rice cake sweeter, you can drizzle our thick coconut caramel sauce (Latik sauce) on top. 
• Jackfruit (optional): ​If you’re a fan of sweet jackfruit, mix chopped sweet jackfruit into the biko rice mixture for about 5 minutes before removing it from the heat. 

Equipment Needed

• Medium pot with lid 
• 8×8 baking dish
• Large skillet with high sides or a wok
• Spatula

How to Make Biko

1.  Cook the glutinous rice. Add the glutinous rice into the bottom of a medium pot and wash the rice until the water runs clear. Drain and set on the stove, along with 2 cups of water, and bring to a boil. Once boiling, lower the heat to a simmer and cover. Simmer the glutinous rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!). 
2. Simmer the coconut milk sugar mixture. In a wide saucepan over medium heat, add the coconut milk, dark sugar, ginger, and salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add in the cooked rice. 
3. Cook until thickened. Stir the cooked rice in until well combined, then cook, stirring often, until the biko thickens and easily pulls away from the sides, about 15-20 minutes. You’ll know the biko is ready when it is difficult to stir. 
4. Prepare your baking dish. Grease an 8×8 baking dish. If you’d like, you can also line it with banana leaves (more info in the notes of the recipe). Set aside.
5. Transfer to the prepared baking dish. Remove the pieces of ginger, then pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer. 
6. Cool, then serve. Allow the sticky rice cake to cool completely. Slice into square or diamond shapes and serve biko topped with latik, or as desired. Enjoy. 

Serving Suggestions 

Biko is traditionally served as a dessert or sweet afternoon snack on a banana leaf lined tray or plate. It’s commonly enjoyed at room temperature with a cup of coffee, tea, or hot chocolate. It can also be served with your favorite fresh fruits like mango slices, banana slices, or sweet jackfruit, or a scoop of your favorite non-dairy ice cream. 

Recipe FAQs

Storage Instructions

Once the biko has cooled to room temperature, transfer the leftovers to an airtight container or store directly in the baking dish tightly covered with plastic wrap or reusable wrap. Store leftovers in the refrigerator for up to 4 days. 

We have not personally tried freezing this delicious dessert, but it may work. If you choose to give it a try and have good results, please let us know in the comments below! 

More Favorite Filipino Dessert Recipes: 

Holiday

Creamy Ube Pie (Vegan)

Filipino

Turon (Banana Lumpia)

Filipino

Avocado with Condensed Milk

Filipino

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Easy Biko Recipe (Filipino Sticky Rice Cake)

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★★★★★

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 12 servings
• Diet: Vegan

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This easy biko recipe is a popular Filipino kakanin made from glutinous rice, coconut milk, ginger, and brown sugar. It’s known for its sweet and chewy texture and is commonly enjoyed during special occasions and gatherings as a delicious treat. Sprinkle it with our Latik (Toasted Coconut Milk Curds) for the perfect finishing touch!

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Ingredients

• 2 cups sweet rice (also known as glutinous rice), washed
• 2 cups water
• 3 cups (about 2 cans) full-fat coconut milk
• 1-inch ginger, sliced into 3 pieces
• 1 cup brown sugar (dark brown preferred)
• ½ teaspoon salt
• Oil, for greasing the pan
• Optional: Banana leaves
• Latik, for topping

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Instructions

1. Cook the sweet rice. Add the glutinous rice into the bottom of a medium pot and wash the rice until the water runs clear. Drain and set on the stove, along with 2 cups of water, and bring to a boil. Once boiling, lower the heat to a simmer and cover. Simmer the glutinous rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!).
2. Simmer the coconut milk sugar mixture. In a wide saucepan over medium heat, add the coconut milk, brown sugar, ginger, and salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add in the cooked rice.
3. Cook until thickened. Stir the cooked rice in until well combined, then cook, stirring often, until the biko thickens and easily pulls away from the sides, about 15-20 minutes. You’ll know the biko is ready when it is difficult to stir.
4. Prepare your baking dish. Grease an 8×8 baking dish. If you’d like, you can also line it with banana leaves (more info in notes if you need directions). Set aside.
5. Transfer to the prepared baking dish.  Remove the pieces of ginger, then pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer.
6. Cool, slice then serve. Allow the sticky rice cake to cool completely. Slice into square or diamond shapes and serve biko topped with latik, or as desired. Enjoy.

Notes

• If you’re a fan of jackfruit, we suggest mixing chopped sweet jackfruit in about 5 mins before removing it from the heat.
• If you would like for this recipe to be sweeter, you can increase the sugar OR try topping it with our other latik (coconut caramel) from our suman recipe.
• Banana Leaves: If your banana leaves are frozen, run them under warm water to thaw. thoroughly rinse and then wipe gently with a towel to clean. Cut a banana as needed to line your pan. Heat both sides of the banana leaves over low heat on the stovetop and then set aside. Once cooled, line the baking dish with the banana leaf. 

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: Filipino

Keywords: dessert, rice, snack, filipino, brown sugar

The post Easy Biko Recipe (Filipino Sticky Rice Cake) appeared first on Sweet Simple Vegan.

Learn how easy it is to make Filipino latik from a can of coconut cream! These toasted coconut milk curds are the perfect sweet topping for Filipino desserts like Biko (sticky rice cake), Turon (Caramelized Banana Lumpia), and more.

What is Latik?

Latik is a traditional Filipino topping used to add flavor and sweetness to popular street foods and local desserts. Depending on the region, there are two typical latik desserts: toasted coconut milk solids and a coconut caramel sauce. This recipe will teach you how to make toasted coconut milk curds, but if you are interested in a latik sauce recipe, make the coconut caramel sauce in our Suman Malagkit recipe! 

It’s such an easy, delicious recipe, that you’re going to want to put it on every dessert for the foreseeable future!

Ingredients You’ll Need 

You’ll just need ONE ingredient to make homemade latik – 1 (14-ounce) can of coconut cream (or coconut milk). Canned coconut milk will work too, but coconut cream is the preferred ingredient as it has less water and takes less time to evaporate. 

Equipment Needed

• Medium saucepan
• Spatula (for stirring) 
• Fine-mesh sieve
• Airtight container (for storing)

How to Make Latik

1. Bring the coconut cream or milk to a boil. In a medium-sized, non-stick pan over medium heat, add the entire can of coconut cream or milk (solids and liquids) and bring to a boil. 
2. Stir until the liquid evaporates. Cook, stirring occasionally, until the liquid begins to evaporate and the coconut solids begin to form. Then, lower the heat and continue to cook. 
3. Continue stirring and scraping the sides to prevent burning. Once the coconut milk curds start to turn light brown and become more fragrant, stir more often to ensure even cooking and scrape the sides and bottom of the pot to prevent burning. Continue this process until the curds turn golden brown. 
4. Drain the coconut milk curds. Using a fine-mesh sieve, immediately drain the golden brown curds from the remaining coconut oil and residual heat.
5. Serve. Enjoy your coconut curds while warm as a topping or garnish on your favorite Filipino desserts!

Serving Suggestions 

Sweet coconut latik is traditionally served warm or room temperature on top of a variety of desserts like Biko, Maja Blanca, Turon (Banana Lumpia), Suman Malagkit (Filipino Steamed Rice Cakes), Sapin-Sapin, Ube Halaya, or Banana Cue. You can even serve latik on a scoop of vanilla ice cream or any dessert that could use a sweet, toasted coconut flavor. Simply sprinkle the latik on top or drizzle it on using a spoon and dig in!

Recipe FAQs

Tips for Success

• Choose a quality can of coconut cream. Since the only ingredient in this Filipino recipe is coconut cream, it is important to use a coconut cream that is not grainy or inconsistent in texture. In our recipe testing, we’ve had good success using the brand Thai Kitchen. 
• Use a non-stick pan. A non-stick pan will help prevent the coconut curds from sticking to the bottom of the pan and burning. We love our non-stick Caraway cookware. 
• Turn down the heat, if necessary. The hardest part of making Latik is being patient and giving the coconut cream enough time to properly separate from the oil and form chewy, toasted coconut milk curds. Try not to rush the process and reduce the heat if it begins to stick or brown too quickly. 

Storage Instructions

Leftover latik can be transferred to an airtight container such as a glass mason jar and be refrigerated for up to 1 week or frozen for up to 3 months. To reheat, simply place the coconut latik back in a saucepan over lower heat on the stovetop and gently stir until heated through. Alternatively, the latik can be microwaved in short 15-second intervals until warm and your desired consistency. 

More Filipino Dessert Recipes You May Enjoy:

Filipino

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

Filipino

Avocado with Condensed Milk

Holiday

Creamy Ube Pie (Vegan)

Filipino

Ginataang Bilo-Bilo with Langka

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

How to Make Latik (Toasted Coconut Milk Curds)

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• Author: Sweet Simple Vegan
• Total Time: 50 minutes
• Diet: Vegan

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Learn how easy it is to make Filipino latik from a can of coconut cream or milk! These toasted coconut milk curds are the perfect sweet topping for Filipino desserts like Biko (sticky rice cakes), turon (caramelized banana Lumpia), and more.

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Ingredients

• 1 14-ounce can coconut cream (or coconut milk)

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Instructions

1. Bring the coconut cream or milk to a boil. In a medium-sized, non-stick pan over medium heat, add the entire can of coconut cream or milk (solids and liquids) and bring to a boil. 
2. Stir until the liquid evaporates. Cook, stirring occasionally, until the liquid begins to evaporate and the coconut solids begin to form. Then, lower the heat and continue to cook. 
3. Continue stirring and scraping the sides to prevent burning. Once the coconut milk curds start to turn light brown and become more fragrant, stir more often to ensure even cooking and scrape the sides and bottom of the pot to prevent burning. Continue this process until the curds turn golden brown. 
4. Drain the coconut milk curds. Using a fine-mesh sieve, immediately drain the golden brown curds from the remaining coconut oil and residual heat.
5. Serve. Enjoy your coconut curds while warm as a topping or garnish on your favorite Filipino desserts!

Notes

• Canned coconut milk will work too, but coconut cream is the preferred ingredient as it has less water and takes less time to evaporate. 
• Latik can be frozen for about 3 months, simply thaw before using.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Dessert. Side
• Method: Stovetop
• Cuisine: Filipino

Keywords: snack, dessert, toasted, coconut, filipino

The post How to Make Latik (Toasted Coconut Milk Curds) appeared first on Sweet Simple Vegan.

These Lumpiang Gulay are the best homemade Filipino vegetable lumpia! They’re made with a delicious vegetable and tofu filling then rolled in authentic lumpia wrappers and fried until golden and crispy. Dip in garlic and vinegar or sweet chili sauce and enjoy!  

What is Lumpiang Gulay?

Similar to Lumpiang Shanghai and Lumpiang Dinamita, lumpiang gulay is a popular, deep fried Filipino-style vegetable spring roll filled with a mixture of various vegetables. They’re often served as a snack, appetizer, or even a vegetarian side dish alongside large Filipino meals suitable for sharing. 

In this vegetable lumpia recipe, we’ve opted to include additions like tofu to increase the protein and make them even more delicious!

Ingredients You’ll Need

• Aromatics: A simple blend of sautéed onion and garlic creates a flavorful foundation for the filling. 
• Vegetables: We used julienned chayote, sweet potatoes, carrots, shredded cabbage, and mung bean sprouts. Other popular additions include jicama, green beans, bell peppers, and water chestnuts. Feel free to adjust the veggies to suit your personal taste buds, but keep the measurements the same. For example, if you replace the jicama with water chestnuts, use 1.5 cups to create the right amount of filling. 
• Tofu: Drained and pressed firm tofu is best, but extra firm tofu will work as well. Avoid softer varieties of tofu as they contain too much excess moisture. 
• Soy sauce: Adds the perfect savory, umami flavor. If you are making gluten-free lumpia, opt for tamari. 
• Lumpia wrappers: I purchase my lumpia wrappers from my local Asian market and find them in the refrigerated or freezer sections. If you do not have Asian grocery stores near you, you may be able to find them in larger grocery stores too. If needed, wonton wrappers will work BUT the lumpia will look bubbly on the outside. 
• Oil: In addition to vegetable oil for frying, you’ll need a small amount of sesame oil to drizzle on the filling. 

Equipment Needed

• Mixing bowls
• Food processor
• Large pot (for frying) 
• Kitchen shears or sharp scissors
• Plate or platter and paper towels
• Slotted spoon

How to Make Lumpiang Gulay

Prepare the Filling

1. Defrost your lumpia wrappers. If your lumpia wrappers are frozen, thaw them according to the package directions or the night before in the refrigerator. 
2. Sauté the onion and garlic. ​In a large skillet, heat 2 tablespoons of oil. Once warm, add in the onions and garlic and cook until softened and fragrant, about 2 minutes. 
3. Add the root vegetables. ​Into the same skillet, add the chayote, sweet potato, and carrot and cook until they just begin to soften, about 2 minutes. 
4. Add the tofu and seasonings. ​Once the root vegetables begin to soften, add in the tofu, soy sauce, and ground black pepper. Stir gently to combine and cook for an additional 2 minutes.
5. Stir in the cabbage and bean sprouts. ​Gently stir in the cabbage and bean sprouts until well combined. Cook for 2 more minutes. Season with additional salt and black pepper to taste, as needed. remove from heat and drizzle with sesame oil, mix through.
6. Drain the excess moisture. ​Transfer the lumpiang gulay filling to a colander in the sink and drain the excess liquid. Allow the mixture to cool before wrapping. 

Wrap the Lumpiang Gulay

1. Heat your frying oil. Fill a large, deep pot with 2-3 inches of frying oil and heat it to 350 degrees Fahrenheit. If you don’t have a thermometer, set the pot over medium-low heat to start. I like to start the heat on low and increase the heat as needed because if it becomes too hot, it will take a long time to cool down to the correct temperature.  
2. Fill the vegetarian lumpia. Carefully peel one lumpia wrapper off of the pile and place it on a clean work surface (in a square, not a diamond shape). Place 1 ½ tablespoons of filling toward the bottom edge of the wrapper and spread it out into a long line. If you have excess filling on your fingers, wipe it on the inside of the wrapper so it doesn’t get wasted.
3. Fold the rolls. Fold the edge closest to you over the filling and tightly tuck the bottom of the wrapper under the filling. Roll into a long cigar shape (similar to a vegetable egg roll). Dip your fingers into the small cup of water, wet the end of the wrapper, and roll shut making sure it sticks. As you work, place the lumpia seam side down on a baking sheet and repeat with the remaining filling.
4. Prep for frying. Line a large plate or platter with paper towels and set aside. This will be used to drain the oil once the vegan spring rolls are fried. 
5. Test the oil. Test the oil with one spring roll and see if it is hot enough. It should take about 4-5 minutes to become golden brown. If it is a lot faster, the oil is too hot. If it is slower, the oil is not hot enough. 
6. Fry the remaining lumpia. Once the hot oil reaches 350 degrees Fahrenheit, add about 5-8 lumpia to the oil (depending on the size of your pot) and fry the Lumpiang Shanghai for 4-5 minutes or until golden brown. Place the lumpia on the paper towel-lined plate to drain off the excess oil. 
7. Serve fried lumpia immediately with a dipping sauce of your choice. Enjoy!

Recipe FAQs

Serving Suggestions

Vegetable lumpia is traditionally served as a street food or snack with a garlic and vinegar dipping sauce for a tangy kick! They can also be served with additional dipping sauces like sweet chili sauce or peanut sauce, as desired. 

Lumpiang gulay can also be served as a side dish with your favorite Filipino dishes like Filipino Coconut Milk Adobo, Vegan Filipino Pancit Bihon, or Vegan Filipino Chicken Afritada. 

Storage and Make Ahead Instructions

Once fried, lumpia is best served immediately while fresh and crispy. If you’d like to make them in advance, keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry (this method is best if you are planning to fry the same day). 

Lumpia can also be frozen if you’d like to prep them more than one day in advance. To freeze, transfer all of the folded (un-fried) lumpia to a baking sheet and place the baking sheet in the freezer to flash freeze. Once frozen, transfer the lumpia into an airtight container or bag and place in the freezer for up to 3 months. 

More Filipino Recipes You May Enjoy

Filipino

Turon (Banana Lumpia)

Filipino

Banana Cue (Filipino Fried Caramelized Bananas)

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Appetizers and Sides

Dynamite Lumpia (Lumpiang Dinamita)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Lumpiang Gulay Recipe (Filipino Vegetable Spring Roll)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: About 25 Lumpia
• Diet: Vegan

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These Fried Lumpiang Gulay are the best homemade Filipino vegetable lumpia! They’re made with a delicious vegetable and tofu filling then rolled in authentic lumpia wrappers and fried until golden and crispy. Dip in garlic and vinegar or sweet chili sauce and enjoy!

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Ingredients

• 1 medium yellow onion, diced
• 5 cloves garlic, minced
• 1 chayote, julienned
• 1 large carrot, julienned
• 1 small sweet potato, julienned
• 1 1/2 cups shredded cabbage
• 1 1/2 cups mung bean sprouts
• 1 package extra firm or super firm tofu, drained, pressed and cut into sticks
• 1/2 tablespoon soy sauce
• 1/2 teaspoon ground pepper
• Optional: 1/2 teaspoon sesame oil
• Lumpia or spring roll wrappers
• Cooking oil

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Instructions

1. Defrost your lumpia wrappers. If your lumpia wrappers are frozen, thaw them according to the package directions or the night before in the refrigerator.
2. Sauté the onion and garlic. ​In a large skillet, heat 2 tablespoons of oil. Once warm, add in the onions and garlic and cook until softened and fragrant, about 2 minutes.
3. Add the root vegetables. ​Into the same skillet, add the chayote, sweet potato, and carrot and cook until they just begin to soften, about 2 minutes.
4. Add the tofu and seasonings. ​Once the root vegetables begin to soften, add in the tofu, soy sauce, and ground black pepper. Stir gently to combine and cook for an additional 2 minutes.
5. Stir in the cabbage and bean sprouts. ​Gently stir in the cabbage and bean sprouts until well combined. Cook for 2 more minutes. Season with additional salt and black pepper to taste, as needed. remove from heat and drizzle with sesame oil, mix through.
6. Drain the excess moisture. ​Transfer the lumpiang gulay filling to a colander in the sink and drain the excess liquid. Allow the mixture to cool before wrapping.
7. Heat your frying oil. Fill a large, deep pot with 2-3 inches of frying oil and heat it to 350 degrees Fahrenheit. If you don’t have a thermometer, set the pot over medium-low heat to start. I like to start the heat on low and increase the heat as needed because if it becomes too hot, it will take a long time to cool down to the correct temperature.
8. Fill the lumpia. Carefully peel one lumpia wrapper off of the pile and place it on a clean work surface (in a square, not a diamond shape). Place 1 ½ tablespoons of filling toward the bottom edge of the wrapper and spread it out into a long line. If you have excess filling on your fingers, wipe it on the inside of the wrapper so it doesn’t get wasted.
9. Fold the rolls. Fold the edge closest to you over the filling and tightly tuck the bottom of the wrapper under the filling. Roll into a long cigar shape (similar to a vegetable egg roll). Dip your fingers into the small cup of water, wet the end of the wrapper, and roll shut making sure it sticks. As you work, place the lumpia seam side down on a baking sheet and repeat with the remaining filling.
10. Prep for frying. Line a large plate or platter with paper towels and set aside. This will be used to drain the oil once the vegan spring rolls are fried.
11. Test the oil. Test the oil with one spring roll and see if it is hot enough. It should take about 4-5 minutes to become golden brown. If it is a lot faster, the oil is too hot. If it is slower, the oil is not hot enough.
12. Fry the remaining lumpia. Once the hot oil reaches 350 degrees Fahrenheit, add about 5-8 lumpia to the oil (depending on the size of your pot) and fry the Lumpiang Shanghai for 4-5 minutes or until golden brown. Place the lumpia on the paper towel-lined plate to drain off the excess oil.
13. Serve fried lumpia immediately with a dipping sauce of your choice. Enjoy!

Notes

• If the spring roll wrapper does not stick with just water, you can opt to make a cornstarch glue instead. To make this, mix 2 tablespoons cornstarch with 1/3 cup water in a small saucepan, bring to a boil over low heat, and stir often until thickened into a glue-like consistency. Allow it to cook until it is easy to handle so that you do not burn your fingertips.
• The lumpia wrappers that we use are found in the frozen section of our local Asian market. Wonton wrappers will work BUT the lumpia will look bubbly on the outside.
• To make these gluten-free, you can opt to use rice paper instead of lumpia wrappers, just as you would in Vietnamese Spring Rolls. Refer to this YouTube video for tips on how to prevent them from splattering and to ensure that you have the best possible results when frying with rice paper.
• You can keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry (if you are preparing it the same day) or you can freeze it for future use. To freeze it, place all of the lumpia on a baking sheet and place that into the freezer until frozen. Once frozen, transfer the lumpia into an air-tight container or bag and place it back into the freezer until ready to use

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Filipino

Keywords: spring roll, fried, vegetable, snack, side, merienda

The post Lumpiang Gulay (Filipino Vegetable Spring Roll)  appeared first on Sweet Simple Vegan.

Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect Filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!

​What is ube champorado?

If you’ve made our Classic Champorado (Tsampurado), you’ll know that the original Filipino Champorado was inspired by Mexican Champurrado, a popular beverage introduced to the Philippines by Mexican galleon traders. Over time, the Mexican masa was replaced with sticky rice, and the Filipino champorado recipe was born!

Today we’re putting a spin on regular champorado and swapping the traditional chocolate with mashed fresh ube for the ultimate ube flavor. If you love our Creamy Ube Pie and Ube Pichi Pichi, you won’t want to miss this one!

Ingredients You’ll Need 

• Sweet rice: Also known as sticky rice or glutinous rice, sweet rice is a staple rice in Filipino cuisine that becomes sticky when steamed or boiled. If you have extra sweet rice after making this ube champorado, make our popular Suman Malagkit! 
• Coconut milk: Full-fat canned coconut milk is best. It has a very similar richness and creaminess to condensed milk and will make your rice porridge as thick and creamy as possible.
• Sugar: Ube is naturally sweet, but a bit of additional granulated sugar is needed to sweeten your champorado to perfection. To ensure your sugar is vegan-friendly, opt for organic granulated sugar (we love the brand Wholesome Sweet). 
• Mashed ube: Ube is a type of purple yam that is commonly confused with Okinawan sweet potatoes (purple sweet potatoes). They’re both bright purple in the center but differ in both taste and texture. For this recipe, you’ll want to use ube (fresh or frozen ube work!). It’s stronger in sweet vanilla-like flavor and is more moist, which yields a creamier champorado. 
• Salt: Adding a small pinch of sea salt helps to balance the sweetness and enhance the savoriness in crispy vegan bacon – trust us, it’s delicious! 

Equipment Needed

• Medium Pot or Saucepan
• Measuring Cups
• Spatula and Ladle

How to Make Ube Champorado

1. Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
2. Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat. 
3. Simmer the champorado, uncovered, until fluffy. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is fluffy and almost cooked, mixing every so often. 
4. Add coconut milk, sugar, mashed ube, and a pinch of salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired. 
5. Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!

Serving Suggestions 

Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (our Tofu Bacon or Crispy Vegan Bacon made from rice paper is perfect for this!).

It’s the perfect creamy breakfast, delicious snack, or even a sweet and salty dessert. 

Recipe FAQs

Storage Instructions

Leftover Ube Champorado can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. 

Champorado reheats best on the stovetop in a small pot or saucepan, or in a microwave-safe bowl in the microwave with an additional splash of coconut milk or water. Serve warm again with another drizzle of vegan condensed milk and crispy bacon. Enjoy!

More Filipino recipes You May Enjoy:

Cookies

The Best Ube Sugar Cookies (Vegan)

Holiday

Creamy Ube Pie (Vegan)

Filipino

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

Breakfast

Fluffy Ube Pandesal (Filipino Purple Yam Bread Rolls)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Ube Champorado Recipe

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• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 6 servings
• Diet: Vegan

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Description

Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!

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Ingredients

• 1 cup sweet rice
• 4 cups water
• 1 cup coconut milk
• ½ cup sugar
• 1 cup mashed ube
• Optional: 1/2-1 teaspoon ube extract
• Optional: pinch of salt
• Serve topped with more coconut milk, vegan condensed milk, or evaporated coconut milk

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Instructions

1. Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
2. Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat. 
3. Simmer the champorado, uncovered. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is almost cooked, mixing every so often. 
4. Add coconut milk, sugar, and mashed ube. Add optional ube extract and salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired. 
5. Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!

Notes

• We purchase our mashed ube frozen from our local HMart.
• We have tested this champorado recipe with ube halaya (ube jam), and while it is good, it is so much more creamy and delicious when made with mashed ube.
• If necessary, you can substitute short-grain rice for sweet rice. For similar results, do not rinse the excess starch off the regular rice before boiling. Sweet rice is extra high in starch which helps make it sticky and creamy!
• Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (try our Tofu Bacon or Crispy Vegan Bacon).

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Stovetop
• Cuisine: Filipino

Keywords: ube, purple, filipino, snack, rice, porridge

The post Ube Champorado (Tsampurado) appeared first on Sweet Simple Vegan.