Filipino Desserts

(3 votes, average: 3.33 out of 5)

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Technorati Tags: dessert, easy snack, Filipino native delicacy, philippines, recipes

(12 votes, average: 3.92 out of 5)

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Technorati Tags: desserts, Filipino Dessert, Philippine cuisine, Philippine food, Quick Desserts

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Ingredients:
3 whole eggs
1 can condensed milk
1 can evaporated milk
1/2 cup sugar

Crust:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece egg yolk
1 tsp. vinegar
1/4 cup ice water

Directions:

Dough:
1. Blend flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter.
2. Combine yolk, vinegar and water. Slowly add the liquid to the flour mixing until dough is mixed well and can be handled.
3. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate.
4. Fit dough into a pie plate letting sides hang.
5. Roll out remaining dough for the crust.
6. Set aside.

1. Heat oven to 450 F.
2. Beat eggs slightly with rotary beater. Then beat in the rest of ingredients.
3. Pour into a pie crust.
4. Bake for 15 minutes.
5. Reduce heat to 350 F and bake for an additional 10-15 minutes more just until a toothpick comes clean from the side of the filling. The center may still look a little soft but will set later.

Technorati Tags: dessert, egg pie, Filipino snack, food, pastry, pie recipes

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Ingredients

For the meringue layers:
5 egg whites
1 cup sugar
1 1/2 cups cashew nuts, toasted and chopped
1/2 tsp. vanilla

For the pandan buttercream:
1/2 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, softened
1 1/2 tsp. pandan extract
green food coloring
2 tbsp. cashew nuts, toasted and chopped, for garnish

Directions:
Make the meringue layers:
1. To toast cashews, spread them out on a baking sheet and toast
in a slow oven (200 degrees) until they turn golden, about 20
minutes.
2. Stir the cashews every so often to keep them from
burning.
3. Separate the eggs while they are still cold, then allow them to come to room temperature.
4. Put the egg whites in a mixing bowl, beat until frothy.
5. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy.
6. Fold in the toasted cashew nuts and vanilla.
7. Preheat the oven to 350 degrees F.
8. Grease and flour four 9″ square or round backing pans, or two large baking sheets.
9. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size.
10. Bake the meringue for about 25 minutes, or until set and golden brown.

Technorati Tags: buko sansrival recipe, desserts, filipino recipe, Filipino snacks, pastry, philippines

(1 votes, average: 5 out of 5)

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In the Philippines, it is common to see street peddlers with huge containers, selling this and other drinks to the crowds. Black gulaman cooler is a cold and enjoyable must-have drink especially during the summer months.

Ingredients:
1 can of grass jelly (black)
6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

Directions:
How to make the syrup or arnibal

1. Boil six cups of water in a saucepan.
2. When it comes to boil, add four cups of brown sugar. Stir the mixture continuously until the sugar dissolved.
3. While stirring, simmer until the mixture thickens.

How to make the drink
1. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well.
2. Cut grass jelly into small thin cubes and add into the pitcher.
3. Best served cold, without ice.

Servings: 4 to 6 people

Technorati Tags: black gulaman, Filipino Desserts, grass jelly drink, recipes, summer cooler

(1 votes, average: 2 out of 5)

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Filipino rice cakes (muffins) come in a variety of preparations and ingredients which makes them very special. Here’s another variety to Puto, which is a regular Filipino delicacy. Enkiwar recipe uses glutinous rice or malagkit in tagalog. Recipe found below:
Ingredients:
1 1/2 cup malagkit (glutinous rice)
water for soaking the rice
3 cups coconut milk
1 teaspoon salt
1/4 kilo sugar
Bilao lined with banana leaves
*Bilao - a round tray made from bamboo

Directions:
1. In a bowl, soak malagkit in water for 30 minutes or until soft. Drain the water from the bowl.
2. In a pot, boil the coconut milk.
3. Add salt.
4. Remove from fire until about a cup has been evaporated.
5. Put the malagkit in a pot of coconut milk turning often to avoid scorching until the rice has dried a bit and has softened.
6. Cook the softened rice in moderate heat and add the sugar, turning often until cooked.
7. Remove from fire and place in a bilao (bamboo tray) lined with banana leaves.
8. Serve either hot or cold.

Technorati Tags: desserts, filipino delicacy, native kakanin, philippines, puto malagkit glutinous rice, recipes

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Ingredients:
3 cups fresh coconut cream, no water added
1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pcs pandan (fragrant screw pine) leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch

Directions:
1. In a wok medium heat, mix all ingredients together thoroughly. Make sure mixture is free of lumps.
2. Turn to low when maja mixture starts to boil. Stir continuously to prevent mixture from scorching
3. When mixture starts to glisten, maja is fully cooked.
4. Immediately transfer to baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Technorati Tags: delicacy, Filipino Dessert, maja de ube, sweet snacks

(1 votes, average: 5 out of 5)

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Ingredients:
1/2 ganta malagkit (equivalent to 1 kilo glutinous rice)
4 coconuts
1/2 tablespoon salt
1 ¼ cups white sugar
3 dried banana leaves
3 tablespoons ginger, chopped

Directions:
1. Wash malagkit or glutinous rice.
2. Squeeze the grated coconut to get the milk.
3. Add salt to taste.
4. Boil all together till almost cooked in the carajay or deep pan.
4. Remove from fire.
5. Wrap 1 1/2 tablespoon of cooked Malagkit in banana leaves tying the two ends. Keep each suman 1.25 cm thick, 4 cm wide and 12.5 cm long.
6. Arrange on steamer rack in a staggered pile. Steam for 30 minutes. Keep the steamer with enough water for continuous steaming
7. Serve best with hot tsokolate (native chocolate drink).

Technorati Tags: Filipino Desserts, food, steamed sweet sticky native delicacy rice, suman, sweet snacks recipe

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Ingredients:
1 ¾ cups taro (cooked, grated or mashed)
1/2 cup brown sugar
3 whole eggs
1 1/2 cups condensed milk
½ tsp cinnamon
1 tsp ginger
1 tsp salt
1/8 tsp nutmeg
½ tsp vanilla

Click here to see the pastry shell recipe.
.

Directions:
1. Mix all ingredients together and blend well.
2. Pour into unbaked pastry shell.
3. Bake at 350 degrees for 1 hour.

Click here to see the pastry shell recipe.

Technorati Tags: baking, dessert, Filipino Dessert, pastry, taro pie recipe

(1 votes, average: 1 out of 5)

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Ingredients:
• 3 cups pinipig
• 1-1/2 cups brown sugar
• 3/4 cup rich coconut milk
• 2 cups diluted coconut milk
• from 2 grated mature coconut nuts
• 1 tsp. salt
• 1/4 tsp. powdered anis

Directions:
1. Boil diluted milk, pinipig and salt in a pan.
2. Lower the heat and add 1 cup sugar.
3. Line a pan with banana leaf and transfer the mixture into it.
4. Pour the rich coconut milk on top of pinipig mixture.
5. Sprinkle the rest of the rest of the sugar and powered anis on coconut milk.
6. Cover and bake until brown. Use oven broiler if you don’t have an oven.

Technorati Tags: bibingka recipe, easy quick desserts, filipino food, native Filipino rice cake