Have you made Tanghulu before?
Have you made Tanghulu before? 😯🍓 is a easy Filipino recipe that serves 4. 120 calories per serving. Recipe by Angelo Marasigan on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $5.50 total, $1.38 per serving
Ingredients
- 10 pieces Strawberries (washed and patted completely dry)
- 20 pieces Grapes (washed and patted completely dry; seedless preferred)
- 1 cup Granulated Sugar (white granulated sugar)
- 0.5 cup Water (room temperature)
- 2 cups Ice Cubes (for ice bath; use fresh ice)
Instructions
Wash and Dry Fruit
Rinse the strawberries and grapes under cold water, then pat them completely dry with paper towels so the sugar can adhere properly.
Time: PT5M
Thread Fruit onto Skewers
Insert a strawberry onto the tip of a wooden skewer, followed by a grape, and continue alternating until the skewer is full. Repeat for all fruit.
Time: PT5M
Prepare Sugar Syrup
Combine 1 cup of granulated sugar with 0.5 cup of water in a saucepan. Turn the heat to high and bring to a rolling boil, stirring until the sugar fully dissolves.
Time: PT5M
Temperature: Boiling
Make Ice Bath
Fill a mixing bowl with ice cubes and add enough cold water to create a slushy ice bath.
Time: PT2M
Glaze Fruit and Chill
Using tongs, dip each fruit‑skewer into the hot sugar syrup for 2–3 seconds, then immediately transfer it to the ice bath. Let it sit for a few seconds to harden the glaze.
Time: PT5M
Serve
Remove the skewers from the ice bath, place them on a plate, and serve immediately or let them sit at room temperature for a few minutes.
Time: PT3M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 30g
- Fat
- 0g
- Fiber
- 2g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Strawberries: Raspberries, Blueberries, Blackberries
- Instead of Grapes: Cherry tomatoes, Small plums
- Instead of Granulated Sugar: Caster sugar, Powdered sugar (adjust water amount)
- Instead of Water: Filtered water
- Instead of Ice Cubes: Chilled water with crushed ice
Equipment Needed
- Wooden Skewers
- Saucepan
- Mixing Bowl
- Tongs (optional)
- Plate (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Fruit must be completely dry before dipping.
- Sugar syrup must reach a full boil.
- Immediate transfer to ice bath to set the glaze.
Chef Tips from the Video
- Use wooden skewers about 6‑8 inches long for easy handling.
- For extra shine, brush the glazed fruit with a thin layer of melted coconut oil after cooling.
- If you prefer a slightly tart glaze, add a teaspoon of lemon juice to the syrup.
Troubleshooting
The glaze is too thick and clumps on the fruit.
Re‑heat the syrup gently and add a splash of water to thin it before dipping.
The sugar coating slides off after the ice bath.
Ensure the fruit is completely dry before dipping and transfer to the ice bath immediately after coating.
The syrup crystallizes instead of staying smooth.
Do not stir once the mixture reaches a boil; if crystals form, add a tiny pinch of corn syrup or lemon juice.
Storage
Refrigerator: Store in an airtight container for up to 1 day; the glaze may lose its crispness.
Freezer: Not recommended; the sugar coating can become sticky after thawing.
Room temperature: Best served within a few hours at room temperature.
Make-Ahead Tips
- Prepare the sugar syrup and ice bath up to 30 minutes in advance.
- Assemble the fruit skewers just before glazing for the best texture.
Frequently Asked Questions
What is the cultural significance and history of Tong Hulu in Filipino cuisine?
Tong Hulu is a traditional Filipino street‑food dessert that dates back to the early 1900s, originally sold by vendors near schools and markets. It showcases the Filipino love for sweet, glossy treats made with simple fruit and sugar, often enjoyed as a snack during festivals and family gatherings.
What are the traditional regional variations of Tong Hulu in the Philippines?
In the Visayas, vendors often use mangoes or pineapple instead of strawberries, while in Luzon you’ll find variations with banana slices and even cheese‑coated fruit. Some regions add a hint of pandan essence to the syrup for a fragrant twist.
How is Tong Hulu traditionally served during Filipino celebrations?
Tong Hulu is typically served on small bamboo trays or paper plates, allowing guests to pick up each skewer with their fingers. It’s a popular treat at birthdays, town fiestas, and school events because it’s easy to eat while standing or moving around.
What occasions or festivals is Tong Hulu commonly associated with in the Philippines?
Tong Hulu is a staple at barangay (neighborhood) fiestas, Christmas night markets, and school fairs. Its bright colors and quick preparation make it ideal for large gatherings where vendors need to serve many people quickly.
What authentic ingredients are used in traditional Tong Hulu versus modern substitutes?
Traditional Tong Hulu uses fresh local strawberries or grapes, white granulated sugar, and plain water. Modern versions may substitute brown sugar for a deeper flavor, add lemon juice for tartness, or use frozen fruit for year‑round availability.
What other Filipino desserts pair well with Tong Hulu?
Tong Hulu pairs nicely with other bite‑size sweets like puto (steamed rice cakes), bibingka (coconut rice cake), and halo‑halo (shaved ice dessert). The fresh fruit contrast balances richer, milk‑based treats.
What are the most common mistakes to avoid when making Tong Hulu?
Common errors include not drying the fruit thoroughly, which prevents the sugar from sticking, and letting the syrup boil too long, causing it to harden before coating. Also, skipping the ice bath will result in a sticky, uneven glaze.
Why does this Tong Hulu recipe use a hot sugar syrup and ice bath instead of just coating the fruit?
The hot syrup creates a thin, glossy layer that instantly sets when plunged into the ice bath, giving the fruit a crisp, candy‑like shell. Skipping the ice bath would leave the glaze soft and prone to dripping.
How do I know when the sugar syrup is ready for coating the fruit?
The syrup is ready when it reaches a rolling boil and the sugar is completely dissolved, producing a clear, slightly thick liquid. At this point, a small drop dropped into cold water should form a firm but pliable bead.
What does the YouTube channel Angelo Marasigan specialize in?
The YouTube channel Angelo Marasigan focuses on Filipino home cooking, showcasing easy-to‑make street‑food classics, family recipes, and quick snack ideas that highlight traditional flavors with modern twists.
How does the YouTube channel Angelo Marasigan's approach to Filipino dessert cooking differ from other cooking channels?
Angelo Marasigan emphasizes minimal equipment, fast preparation, and using ingredients that are readily available in typical Filipino households, whereas many other channels may rely on specialty tools or elaborate plating techniques.
Last updated: August 24, 2026
