Category: Filipino



Pancit is a beloved Filipino noodle dish.  It’s right up there with adobo and sisig. There are many versions of it, and this Pancit Bihon is one of my favorites. It’s a one pot wonder filled with tempting goodies like Chinese sausage, shrimp, chicken, pork read more



Tinola is Filipino comfort food and perfect for cooler weather. This hearty chicken soup features a gingery broth that is so warming and smells amazing! Each bowl contains a whole piece of chicken and tender chunks of green papaya; a scoop of steamed rice is read more

Flag Cake

Flag Cake

Every Independence Day deserves a showstopper of a cake, and this Flag Cake delivers! My husband is from the Philippines, so we always like to have a little celebration to honor their Independence Day, which is June 12th. Filipinos actually have a second day, July 4th, commemorating the second time they earned their independence. But whichever day you decide to celebrate, flag cake is always welcome!

I know this recipe looks very difficult and maybe intimidating, but I promise you can do this. I am by no means a professional baker, and I’m far more comfortable on the savory side of things. I’ve made this recipe a few times now, and it always comes out beautifully, even with my limited baking skills. In fact, my daughters and I typically make this flag cake each year. It’s fun and lets us spend a lot of quality time together in the kitchen. So if you have kids, regardless of their age or baking experience, you can pull it off together!

While the recipe is long (over a thousand words!), that’s because I really break down each step. I assume that like me, you aren’t a professional baker and maybe make a cake once or twice a year. In fact, this Matcha Cake is the only other cake recipe I’ve ever posted. I detail every single step so you can approach it with confidence. Let’s get into it!

flag cake ingredients

My Baking 101 Tips

My baking trials and errors through the years have taught me a few key points:

  • The temperature of ingredients is very important in baking. Use room temperature eggs. If your eggs are straight from the fridge, put them in warm water for 10 minutes. Butter should also be room temperature, which means you should be able to make an indent if you push a finger into it. It should not be greasy soft. Better to start with butter that is a little too cold than squishy soft, which will not aerate properly. Put the butter back in the fridge for 10-15 minutes to harden if it’s too soft.
  • A kitchen scale is your best friend when baking because it is the most accurate. If you do not have one, make sure you always stir your dry ingredients before scooping. Never pack flour into a measuring cup. And always level off with the back of a butter knife if using the scooping method.
  • If you do not bake often, check the expiration date on your baking powder and baking soda. Many times old powders will be the reason your cake did not rise properly.
  • Preheating your oven is crucial. Turn on your oven before you start the recipe. If you do not have an automatic beeper letting you know your oven is ready, let your oven heat up for 30 minutes before you start baking.

Baking the Flag Cake

While I’m mixing the eggs and sugar, I heat the butter, oil and milk until the butter is melted and the milk is hot.

batter flag cake

I like to tap the cake on the counter several times so that the largest air bubbles come up to the surface and pop. This keep the crumb of the cake free of any large holes. Bake until the cake is golden brown and a toothpick stuck in the middle comes out clean, about 20-25 minutes. A good rule of thumb is to check it early, you can always bake more but you can’t unbake. Let the cake cool completely before frosting.

Flag Cake Frosting

If you look up Filipino flag cake, you will see a lot of beautiful flag cakes draped in fondant. Which may be lovely to look at it, but frankly fondant is kind of gross tasting. I wanted a delicious, creamy frosting for mine. I also don’t love frosting made with powdered sugar, I find it always has a weird, chemical aftertaste. And it’s often so sweet. So my flag cake frosting has all the good stuff-all the butter, real sugar, and dairy your heart could desire. This frosting is basically a sweet roux that is enriched with whipped butter. It’s satiny, creamy, and very stable. I think you’ll love it.

I start making the flag cake frosting by making a sweet roux. This is a very simple method but it requires a lot of stirring. Now is not the time to walk away from the stove. The roux thickens as it cooks and can easily stick to the bottom of the pan and burn.

dollops flag cake

Whip the cake flag frosting until it’s thick and creamy, about 3 minutes.

Once the frosting is done, it’s time to prep the fruit!

Flag Cake Fruit Topping

Luckily for us blueberries, mango, and strawberries not only are in season, but they also represent the colors of the Filipino flag. The berries get washed, dried and simply prepped.

strawberries flag cake

The mango gets cut into shapes to represent the flag’s sun and stars:

mango pit flag cake

Then using either biscuit or cookie cutters, cut out a circle and then stars.

Next, using the rest of the mango slices, cut 8 one inch strips and 16 smaller ones. These will be the flag cake’s sun rays.

mango strips flag cake

Now it’s time to put everything together!

Decorating the Flag Cake

Next you will sketch out the flag design in the frosting, using either a chopstick or bamboo skewer. This will just be a basic guide to help decorate with the fruit.

Using that guide, arrange the strawberries like shingles on the bottom half, mimicking the red part of the Filipino flag. Kids can help with this part.

tweezers flag cake

blueberries flag cake


Now you’re going to put the remainder of the frosting in a pastry bag and use it to pipe frosting along the edges of the flag cake to give it a sharp, crisp look.

flag cake piping

And with that, phew, you’re done! A magazine cover worthy Flag Cake, no pastry degree required. I can’t emphasize enough how NOT of a baker I am. If I can pull this off, you can too. And I know it seems like a lot of steps, but both the cake and the frosting can be made ahead of time, leaving just the decorating to do when you are ready to celebrate.

I really hope you give this Flag Cake a try, you will be pleasantly surprised by what you can do. Let us see those gorgeous cakes by tagging us @funkyasiankitchen, and please take a moment to rate and comment on the recipe below-we love hearing from you!

beauty flag cake


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recipe flag cake

Flag Cake

  • Author: Funky Asian Kitchen
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: serves 10-12 1x
  • Category: sweets
  • Cuisine: Filipino



For the Cake:

  • 2 cups all purpose flour (9 ounces)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 4 room temperature large eggs
  • 1 ½ cup granulated sugar (10.5 ounces)
  • ½ cup (4 ounces) unsalted butter
  • 1 cup whole milk
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons neutral oil


  • 3 ripe mangoes
  • ½ pound blueberries (1 pint)
  • ½ pound strawberries


  • 10 Tablespoons all purpose flour (3 ounces)
  • 1 ½ cups granulated sugar (10.5 ounces)
  • 2 cups whole milk
  • 2 cups unsalted butter (1 pound)
  • 1 Tablespoon vanilla extract
  • 2 dashes of salt


  1. Preheat the oven to 350 and place the shelf in the middle of the oven.
  2. Spray the inside of a 13×9 pan with nonstick baking spray or liberally butter and flour the pan. Line the bottom with parchment paper. Set aside until ready to use.
  3. Whisk the flour, baking powder, and salt together in a bowl to combine. Set aside.
  4. Beat the eggs for 1 minute on medium speed with the whisk attachment (6 on a stand/hand mixer).
  5. Add the sugar slowly in a stream, raise the speed to medium high (8 on a stand/hand mixer), and beat for 6-7 minutes, scraping the sides down with a rubber spatula once or twice.
  6. While you are whipping the eggs, heat the butter, oil, and the milk in a small pot over medium low heat. You can also put the milk, oil, and butter in the microwave and heat on high for 2 minutes if you prefer. (You want the butter to be melted and the milk hot, but not boiling.) Once the butter has melted, it’s basically ready to use (takes about 3-4 minutes). Keep the milk on low heat until you are ready to use it. You need it to be hot, not warmish.
  7. Once the eggs are done being whipped, add the flour mixture in thirds. First add ⅓ of the flour and mix on the lowest available speed (Stir or 1 on stand/hand mixer) for about 10 seconds, then add the second ⅓ and mix for 10 seconds, and finally the last ⅓ for another 10 seconds. Turn off the mixer as soon as you see the flour mixed in.
  8. Pour the hot milk into a large bowl and add the vanilla. Next add a generous cup of the egg mixture into the hot milk and whisk quickly and briskly until it’s a smooth, thick, and foamy mixture. 
  9. Turn the mixer back on speed 1 and slowly pour the milk mixture into the bowl and mix for 10 seconds. Turn the mixer off and take out the whisk.
  10. Use a rubber spatula to scrape down the sides and gently fold a couple of times to combine any separate egg batter and milk batters until it is smooth.
  11. Pour the batter into the prepared pan.
  12. Hold the baking pan by the edges and bang the pan down on the counter 8-10 times (I first put down a wet kitchen towel so it deadens some of the sound) to burst any large bubbles in the batter.
  13. Bake for about 20-25 minutes until golden brown and a toothpick testing the middle comes out clean. 
  14. Let the cake cool on the counter for 15 minutes before gently turning it out of the pan onto a cooling rack.
  15. Let the cake cool completely before frosting. 

For the Frosting:

  1. Place the flour, sugar, and milk in a saucepan and whisk until the mixture is smooth and lump free.
  2. Put the pan over medium heat and cook, stirring constantly with a whisk, until the mixture has thickened and looks like a custard or pudding, about 12 minutes.
  3. Take a tiny taste. There should be no floury or powdery taste. If it does, cook it for another minute or two to cook it out.
  4. Remove the pan from the heat, add the vanilla extract and salt, and stir to combine.
  5. Then transfer this sweet roux into a bowl. Cover it with plastic wrap, pressing the plastic wrap down onto the surface to prevent a skin from forming. 
  6. Let the bowl cool to room temperature (you can speed this up by putting the bowl in the freezer for 20-30 minutes). You can also make this ahead and store it in the fridge until ready to make the frosting. You will need to let the roux warm up to room temperature first before continuing with the frosting. The closer in temperature the roux and the butter are to each other, the easier it will be to whip up a thick and smooth frosting. (Do not use the roux warm as it will melt the butter and you will have a soupy mess. A little cold is fine as it will warm up as it gets beaten.)
  7. Place the butter into the mixing bowl with the whisk attachment. Beat the butter on medium high speed (#8 speed on the stand/handheld mixer) for about 3 minutes until the butter is fluffy and is a pale color.
  8. Lower the mixer speed to medium (#6 speed on the stand/handheld mixer) and start adding the sweet roux to the butter in generous 2 tablespoon increments. As soon as the roux gets blended in, add in another dollop of roux. (You can turn off the mixer when you’re making the additions if you find yourself making a mess. Then turn the mixer on to #6 speed to incorporate. Switch between on and off until all of the roux has been mixed in.)
  9. Once all of the roux is added, raise the speed to #8 (medium high), and whip the frosting for 2 to 3 minutes until the frosting is thick, fluffy, and can hold its shape in peaks. Set it aside while you prep the fruit. 

Prep the Fruit:

  1. Wash and dry the strawberries.
  2. Slice the strawberries into thick slices. Set aside in a bowl.
  3. Wash and dry the blueberries on paper towels. Lay a couple of new sheets of paper towel in a bowl and set the blueberries in the bowl to finish drying and soak up any remaining water.
  4. Wash and peel the mangoes.
  5. Slice both of the mango into thin slices cutting around the pit.
  6. Using a small 1 inch biscuit cutter, punch a circle out of one of the slices and set aside.
  7. Next cut out 3 small stars, approximately 1” in size, out of the mango slices, either using a cutter or using a small knife.
  8. Cut 8 small strips about 1 inch long and then 16 shorter strips to put around the circle to form the center star.

Assemble the Cake:

  1. Cut the cake in half horizontally using a serrated knife.
  2. Transfer the bottom piece of cake to a serving platter since it is difficult to transfer the cake once it is frosted and decorated.*
  3. Put about 4 cups of frosting on the bottom piece of the cake. Using an offset spatula, spread the frosting smoothly across the surface. Lay the thin slices of mango across the cake evenly.
  4. Cover with the top piece of cake. Use another 4 cups of frosting to smooth over the top and sides. Then put the rest of the frosting into a piping bag set with a medium round tip and set aside. You will be piping a border after you place the fruit.
  5. Next, find the center of your cake and draw a light mark through the frosting using a chopstick or some utensil. Draw one line horizontally and one line vertically through this center spot. Then draw a line from the top left corner to the center spot. And finally draw a line from the bottom left corner to the center spot. You will see that you have drawn a triangle on the left side that cuts into the two halves of the cake.
  6. Now it’s time to decorate with your prepared fruit.
  7. At the intersection of the lines, start putting down a row of strawberries on the bottom half of the cake just under the line, on the right side of the triangle. Overlap the strawberries slightly, like shingles. Keep the strawberries just shy of the edge of the cake. You will be filling up the entire wedge section below the triangle on the left side.
  8. Now place the three small mango stars at the three corners of the triangle area on the left. In the center of the triangle, place the circle. Next take the eight longer strips and place them around the circle. Finally you will take the sixteen smaller strips and put two strips next to each of the longer strips. 
  9. Next you will place the blueberries at the top of the cake so that they mirror the strawberries. Start right above the strawberries and neatly place the blueberries in even lines all the way to the top and edge of the cake. 
  10. Pick up the piping bag and push out any air at the open top of the bag and twist it shut. Squeeze from the top of the bag until you see some frosting coming out of the tip. Hold the tip close to the bottom edge of the cake. Squeezing gently, pipe a straight line along the edge. Then do the same at the top edge of the cake. The piping helps the cake look sharper and neater.
  11. Take a quick look and admire your work!   
  12. Clean up any smudges around the platter and serve your flag cake with pride.


*I cheat when slicing a large cake and typically will cut down the center to the middle of the cake. Then I will cut horizontally through the cake to where the cut is. This gives me greater control in slicing the cake in half more evenly and no one will notice that the bottom piece of the cake is actually two pieces. 

* This cake can be made a day or two ahead. Once the cake has cooled, immediately wrap it in parchment and then either wrap the parchment layer with plastic wrap or place the parment wrapped cake in an airtight container. The parchment paper will keep the cake from sticking to the wrap or container. 

*You can make the frosting ahead of time and store it in the fridge. Let the frosting warm up for about 1 hour before whipping for a minute on medium speed to loosen it up.

Keywords: cake, dessert, sweets, filipino, flag cake

Salted Egg Salad

Salted Egg Salad

The funk of salted eggs, long a beloved Asian flavor, is finally catching on here in the states, and I am here for it!  If you are not familiar with this trendy ingredient, my Salted Egg Salad is a perfect place to start. This is read more

Halo halo

Halo halo

I love traveling: discovering new places, seeing new things, and especially eating new things. Even though exotic destinations have been put on hold, there are still plenty of fun and interesting destinations here at home. One city I visit often that always inspires me in read more

Turon (fried banana spring rolls)

Turon (fried banana spring rolls)

Sometimes you just want a simple but delicious dessert-you know, when you’re done with dinner, but still craving a little sweet bite. Turon, a Filipino specialty, really fits the bill. Basically a dessert version of the famed Lumpia spring rolls enjoyed all over the Philippines, Turon features a crispy exterior wrapped around a warm fruity filling. Usually banana, but coconut and mango are also common. They are deep fried and then cooked in caramel.

I streamline the process by baking them and making a simple salted caramel sauce to dip the Turon in. My version is also a little East meets West with a cream cheese filling chock-full of banana and jackfruit. Intensely aromatic jackfruit is the surprise element in this familiar dessert that gives it a little pop. So to recap, crispy little bundles filled with oozing warm cheesecake and fruit, dipped into a luscious caramel sauce. And while there are a lot of steps, most of it can be made ahead of time, making these Turon a perfect dinner party dessert-so let’s go!

turon ingredients

Caramel Sauce

Is there anyone who doesn’t like caramel sauce? The alchemy that happens when sugar meets heat is nothing short of magic. And it’s easier to make than you might think. You can make it up to two weeks ahead but let’s be honest-the likelihood of having any left after two weeks is slim to none. A word of caution, there’s no burn like a sugar burn. Use a deep pot, and watch for it to foam up when you add the cream.

I like to do a wet caramel, starting with sugar and just enough water to cover the sugar. You can also make caramel dry with just sugar in the pan. The reason I like to add water is because it’s really a fool proof method and you never have to worry about burning the sugar. Have you ever watched the Great British Baking Show? I LOVE that show. My family and I binge watch the series when a new season drops. And do you know what happens every season? Without fail, a couple of bakers will burn their caramel. I always think to myself, why do they start off with a dry pan? Add some water people! It does take a couple more minutes with wet caramel, because the water has to cook out of the pot, but I’ve never once had to start my caramel over.


Once the sugar is dissolved, stop stirring and let the heat do its thing. (Don’t touch it once the sugar water starts to simmer, otherwise the sugar crystals could start to re-form). The sugar will start to change color-first a yellow and then gradually turning brown. The darker the caramel gets it, the less sweet it will be. I let it get really dark, because I love the almost bitter complexity that adds to the sauce, but your mileage may vary. If you want a purely sweet caramel, remove from the heat as soon as it starts turning amber. Don’t walk away, because these changes happen pretty quickly.

amber turon

butter turon

Turon Filling

Sure, this cheesecake stuffed spring roll dipped in caramel may not be health food, but it is less decadent than it sounds- more a crisp and creamy hot fruit dessert, and less a rich dense cheesecake. Furthermore, if you’ve never had jackfruit before, you’re in for a treat. It tastes like the tropics it grows in, sort of a combo of mango, banana, and pineapple. Jackfruit has lots of health benefits and you can even eat the boiled seeds, which taste like chestnuts.

Fresh jackfruit is huge and looks like a light green alien pod. It’s quite a bit of work to hack it into pieces, peel it, and pop out the fruit. Fortunately, it comes conveniently canned. For this recipe, look for ripe jackfruit, not young. The young jackfruit, which is picked green, is typically used for savory dishes. The filling for the Turon should chill before being used, so it can thicken. If you have the time, go ahead and make it a day ahead and let it rest in the fridge.

bananas turon


flour turon

chill turon

Letting the filling chill makes it much easier to scoop out and fill the wrappers. It’s also super convenient because you can have the caramel and the filling ready the day before you plan to serve. Before starting to wrap the Turon, stir together the cornstarch and water in a small bowl. This slurry will be used to seal the sprig rolls.

scoop turon

Make sure to eliminate any air pockets when rolling, which will keep the turon tightly wrapped and neat.

roll turon

Repeat with the rest of the wrappers until all the filling is used. You should yield about 18 spring rolls.

parchment turon


Pile the Turon high on a platter, and serve with caramel sauce. If you’re feeling particularly decadent, serve with some ice cream as well. Hey, calcium is very important. This is such an impressive looking dessert, and so highly delicious, be prepared for lots of oohs and ahhs. Let me know what you think by rating and commenting on the recipe; we love hearing from you. And we want to see your beautiful Turon, tag us @funkyasiankitchen.

turon beauty


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turon recipe card

Turon (fried banana spring rolls)

  • Author: Funky Asian Kitchen
  • Prep Time: 60 minutes (plus chilling time)
  • Cook Time: 20 Minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: serves 4 1x
  • Category: sweets
  • Cuisine: Filipino


  • 2 large ripe bananas
  • 1 can ripe jackfruit, drained (8 oz)  
  • 1 teaspoon vanilla extract
  • ¼ cup lightly packed light brown sugar
  • 1 large egg
  • 1 package (8 ounces) cream cheese, room temperature
  • 2 Tablespoons all purpose flour
  • 18 pieces spring roll wrappers (7”)
  • 2 Tablespoons cornstarch
  • Oil spray

For Caramel:

  • ½ cup of sugar
  • 3 Tablespoons water
  • 1 Tbsp butter
  • 1 cup heavy whipping cream
  • ½ teaspoon salt


  1. Peel bananas and chop them coarsely.
  2. Take the jack fruit and also chop coarsely. Put the jackfruit and the banana in a bowl.
  3. Sprinkle the flour over the fruit and mix to combine.
  4. Add the brown sugar, vanilla, egg, and cream cheese to the fruit and mix to combine. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  5. Stir the cornstarch together with 2 Tablespoons of water in a small cup. Set aside.
  6. Set the oven to 400 and move the rack to the middle shelf.
  7. Peel the spring roll wrappers apart as they tend to stick to each other. Put 1 sheet in front of you with the corner pointing towards you. Put 2 heaping tablespoons of the cream cheese mixture a little lower than the middle of the spring roll wrapper. Fold the corner over the filling and then pull back against the filling to eliminate any air pockets. Then roll once, fold the corners in, and continue rolling almost to the end. 
  8. Dip a small spoon or a small brush in the cornstarch water and brush the edges of the wrapper and finish rolling to seal. 
  9. Put the spring roll seam side down on a platter and repeat with remaining ingredients to create 18 spring rolls.
  10. Cover the bottom of a baking sheet with a piece of parchment paper and spray generously with oil. Place the spring rolls on the parchment paper and spray the tops of the spring rolls with the oil. 
  11. Bake the rolls for 20-25 minutes (spraying with oil again halfway through cooking time) until the rolls are golden brown and crisp.
  12. Serve with salted caramel sauce.

For the Caramel:

  1. Add the sugar and water to a heavy-bottomed 2-quart saucepan. Heat sugar on medium high heat. As the water warms, quickly stir with a whisk or wooden spoon just to help dissolve any sugar crystals on the sides of the pot. (However, as soon as the pot starts simmering, stop stirring immediately. Moving the sugar around once it starts simmering can re-form sugar crystals).
  2. Continue cooking, without touching, until the sugar starts to change from a light yellow to golden and then to an amber brown, about 8 minutes.You can swirl the sugar syrup gently, holding the pot handle, to get a uniform color.
  3. As soon as the color changes to an amber color, remove the pan from the heat, and slowly add the cream to the pan and use a whisk to incorporate. (Be very careful as the contents of the pan will foam up).
  4. Then add the butter to the pan. Whisk until the butter has melted and the caramel sauce is smooth. Add the salt and stir again to combine.
  5. Let the caramel cool in the pan until the caramel is room temperature and then pour it into a storage container. Use it immediately or store in the refrigerator for up to 2 weeks. Let it come to room temperature before serving.


* The filling for the spring rolls is very loose and is easier to scoop after an overnight rest in the fridge. If you don’t have the time, refrigerate for as long as you can. The spring rolls may be a little harder to roll and develop some cracks when baking, but they will still taste great.

*Spraying your spring rolls generously and evenly with oil is necessary to achieve good browning and crisp texture. If your spring rolls still look a little pale after you’ve baked them, spray once more and broil them for a couple of minutes to get a nice golden color.

 *The darker the sugar for the caramel gets, the deeper the flavor, but the less sweet the sauce. I don’t like a sugary sauce, so I let my caramel get pretty dark before adding the cream. If you prefer sweeter desserts, take the sugar off the heat when it gets to a medium amber color. You can also add a Tablespoon of sugar after the sauce is finished to increase sweetness.

*This caramel sauce is made for dunking the spring rolls so it is loose and runny. For a thicker sauce, use ½ cup of cream. The caramel sauce will thicken as it cools.

Keywords: dessert lumpia, filipino desserts, fried banana spring rolls, jackfruit, caramel