Onde onde is a traditional sticky rice dessert, filled with muscovado sugar and rolled in grated coconut.

By Chef Heinz Pelayo
Yield: 22 Cupcakes

This traditional Filipino dessert is served during the Simbang Gabi or early Christmas mass. Made tastier with Peotraco Rice Flour.

The rich chocolate flavor can only come from quality ingredients of Premium Cocoa Powder and Caster Sugar.

A typical chocolate cake using caster sugar for a fine texture and Peotraco Cocoa powder rich in real chocolate taste.

A sugarfree cookies that is best for health conscious.

Frozen cookies made from a layer of french buttercream sandwiched between two cashew-meringue wafers coated with cookie crumbs. Using Sugarlyte as a sweetener this silvanas have only half the calories of sugar but same sweetness as typical refined sugar.

World renowned pastry chefs swear by our fondant – a fool proof recipe for beautiful wedding and all occasion cakes.

A French Butter Cookies with half the calories.

A delicious cookie using Baker’s Choice Cocoa with Sugarlyte Stevia Sugar Blend.

Butter cream frosting shows the versatility of Peotraco Confectioner’s Powdered Sugar. Just add butter.

By Chef Joel Sumang

A healthy muffin with fresh tropical fruit and grated carrots made by with Sugarlyte.

An Italian dessert made more flavorful with Baker’s Choice Cocoa Powder and Sugarlyte Stevia Sugar Blend.

A super moist chocolate cake coat with chocolate mirror glaze.