Purple iced drink in a clear cup with a straw, branded 'Moccamain Coffee' and 'Masarap Cookie Co.'

Ube Drip

Ube Drip is a chilled Filipino ube drink made with ube (a creamy purple yam), condensed milk and a vibrant purple “drip” that’s as beautiful as it is delicious. Thick, colourful and dessert-like, it’s a crowd favourite — Our Masarap locals will at times enjoy it with a shot of coffee for an extra kick.

Ube has long been grown in the highlands of Northern Luzon, especially Benguet and Baguio, where it’s been used for generations in local desserts and festival treats.

Classic Leche Flan

A rich, creamy custard dessert with a silky smooth texture and caramelized sugar topping that melts in your mouth.

Introduced during Spanish colonization, leche flan was adapted with local ingredients to create the Filipino version we know today.

Ube Leche Flan

A two-layer treat combining creamy ube halaya with silky leche flan — a colourful twist on the traditional custard. Ube and leche flan are considered a “perfect duo” in Filipino desserts

Popularised in Pampanga, the culinary heart of the Philippines, where cooks layered ube into classic flan recipes to make them extra rich and festive.

Buko Pandan Halo-Halo

A refreshing Filipino shaved-ice dessert combining tender young coconut, pandan-flavoured jellies, sweet cream, ice, and all the classic Halo-Halo toppings. It’s creamy, fragrant and extra vibrant — a tropical twist on the iconic Filipino mix-mix treat.

Buko Pandan comes from the Visayas, where fresh coconut and pandan grow abundantly, and Halo-Halo evolved across the Philippines as regions added their own toppings and flavours. Fun Fact: The signature green colour comes from real pandan leaves — one of the most beloved natural flavourings in Filipino desserts.

Halo Halo

A layered Filipino shaved-ice dessert filled with jellies, fruits, sweet beans, ice cream and creamy toppings.“Halo-halo” means mix-mix — the magic happens when you stir the whole thing together.

Halo-Halo fully developed in the Philippines in the 1930s and became a national favourite as each region added its own toppings. Every province has its own version based on local produce.

Our Story

Masarap was born from a deep love of Filipino flavours and family tradition. As a half-Filipino founder, I grew up in the kitchen alongside my mum, cooking and baking from a young age — a passion that quickly became more than just a hobby. What started as an at-home side gig slowly grew into something bigger, eventually leading to the opening of our shop. My partner, Zaybien, left his career as an electrician to help bring the space to life, and today we run Masarap together in our early 20s. Every drink and dessert we create is inspired by culture, creativity, and the joy of sharing something truly special.