Filipino Desserts

(6 votes, average: 4.33 out of 5)

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

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Palabok can be a heavy snack so a small serving is just enough to fill you up. It’s thick sauce and rich taste makes it an irresistible afternoon snack.

Ingredients:
Corn oil
Garlic, minced finely
1 cup bean curd (tofu) diced
½ cup lean pork, diced
½ cup squid cut into rings
1 cup shelled oysters
2 to 3 cup shelled whole medium sized shrimps w/o the head
Pinch of salt
1/2 teaspoon ground white pepper
1 pound rice noodles (bihon)

Sauce:
cooking oil
finely minced garlic
finely minced onion
annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
lots of garlic toasted but not burned - set aside
2 tbsp. Cornstarch
1 cup tofu - mashed into tiny pieces
1 cup pork cracklings (chicharon) - pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions
1 cup shrimp juice **

Preparations:
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-made sauces or any shrimp bisque.

1. Heat oil and saute garlic until brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.

I came across another pancit recipe here.

Technorati Tags: filipino desserts recipe, pancit luglug recipe, snacks

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Ingredients:

2 pounds pork rind, cut into 1-inch square
1 cup vegetable or corn oil
Patis or salt and freshly ground pepper to taste
3 cups of water

Dipping sauce:
3 tablespoons apple cider vinegar
1 tablespoon salt
3 cloves crushed garlic

Preparations:

1. In a deep pot, boil cut pork rind in water and salt for 30 minutes.
2. On an oven pan, spread the cooked pork rind and bake at 300F for 3 hours
3. Set aside and allow tocool.
4. In a skillet, deep fry pork rinds in hot oil over high heat until they puff up.
Dipping sauce
1. Combine all ingredients and mix well.

Technorati Tags: chicharon, Filipino Dessert, pig skin recipe

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Ingredients:
2 packs frozen ube
1 box sweet rice flour or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)

Preparation:
1. Thaw frozen ube.
2. Make latik in a separate pot.
3. Wilt each banana leaf then brush with coconut oil.
4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little coconut oil.
5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent sticking.
6. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand using a piece of oiled banana leaf.
8. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
9. Cool and score prepared ube in diagonal shapes and put latik on top.

Technorati Tags: filipino delicacy, Filipino Desserts, snacks, ube jam recipe

(1 votes, average: 5 out of 5)

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Ingredients:
1 cup brown sugar
2 cups water
1/4 teaspoon salt
4 ripe plantains cut lengthwise into 1/8-inch-thick slices (sliced sweet potatoes may be substituted)
8 ounces sweet butter sherry

Preparations:
1. In a saucepan over medium heat, combine sugar, water and salt until a thick syrup forms. Simmer.
2. Add plantain slices and butter to the syrup and continue simmering for 15 minutes.
3. Lace each individual serving with a tablespoon of sherry and serve at once.

Technorati Tags: Filipino Desserts, food, minatamis na saging recipe, sweetened plantain

(2 votes, average: 5 out of 5)

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Ingredients:
3 cups sifted flour
1 cup sifted powdered milk
3/4 cup sifted sugar
1/2 cup pound melted butter
1 teaspoon lemon or vanilla extract
Toasted pinipig

Preparations:
1. Toast flour in a heavy skillet or saucepan over moderate heat until light brown, stirring constantly. Remove from heat and cool.
2. Add powdered milk, sugar, melted butter, pinipig, and lemon or vanilla extract.
3. Form little cakes the diameter of a silver dollar but about a quarter-inch high.
4. Wrap individually in wax paper.

Technorati Tags: Filipino Desserts, polvoron, recipe, sweet

(1 votes, average: 5 out of 5)

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Ingredients

PASTRY:
2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water

FILLING:
2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausages sliced into 1-inch-long pieces
1/2 cup diced ham
2 tablespoons all-purpose flour
2 hard-boiled eggs sliced
1 red pepper, sliced

Preparations

PASTRY
1. Combine flour and salt in a bowl.
2. Make a well in the center and add oil and cold water.
3. Stir and mix lightly into a ball. Set aside. (You can also use a pie-crust mix.)

FILLING
1. Marinate fish chunks in mixture of lemon juice, salt and pepper for 15 minutes.
2. In a medium skillet, melt butter and brown fish for 15 minutes.
3. Add potatoes, carrots and turnips. Add broth. Cover and simmer for 10 minutes.
4. Add sausage and ham. If necessary, season again with salt and pepper.
5. Thicken sauce with flour.

Combining:
1. On a flat surface, roll out half the pastry dough and shape it to fit a pie plate.
2. Transfer mixture to fill pastry. Garnish with egg and pepper slices.
3. Roll out the rest of the dough and cover the pie with it, pressing the edges to seal in the mixture.
4. Prick the pastry with fork to let off steam.
5. Bake in a preheated 350 F oven about 15 minutes or until pastry is browned and filling is hot.

Technorati Tags: easy pastry recipe, Filipino dessert recipe, fish pie, pastel de pescado recipe

(1 votes, average: 5 out of 5)

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Ingredients:

1 cup glutinous rice flour
1 cup sugar
3 cups coconut milk, diluted with ½ cup water
1 cup sugar
2 cups large pearl tapioca
1 ½ cups coconut cream
langka, cut into strips

Preparations:

1. Blend flour and water blend them into dough. Shape into balls measuring ¼ inch in diameter.
2. In a large pot, bring coconut milk, sugar, and tapioca to a boil. When tapioca turns transparent in color, add the rice balls.
3. Add remaining pure coconut milk when the rice balls are soft and firm. Boil for 5 more minutes.
4. Serve hot.

Technorati Tags: delicacy recipes, filipino desserts recipe, ginataang bilo bilo, native desserts, Rice balls with coconut milk

(2 votes, average: 3 out of 5)

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Ingredients:

one 8-ounce can condensed milk
1 cup chopped cashew nuts or almonds
1 tablespoon sugar
1 tablespoon lemon extract

Preparation:

1. Combine condensed milk, nuts and sugar and simmer until thick.
2. Add lemon extract and continue stirring until mixture forms a solid mass.
3. Spread with rolling pin on a sugared board and roll into a rectangular shape 1/2 inch high. Cut into desired pieces and wrap in tissue paper.

Technorati Tags: candy, Cashew Nut Milk Candy recipe, Filipino Desserts, Pastillas de Casoy recipe, pastillas de leche recipe, sweets recipe

(3 votes, average: 4.33 out of 5)

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Ingredients:

3 ears young corn or 1 ½ cups creamed canned corn
¾ cups sugar
1 cup coconut milk
¾ cup sweet rice
6 cups water

Preparations:

1. Remove corn kernels from cob if using fresh corn.
2. In a pan, combine coconut milk, sugar, and sweet rice.
3. Simmer for 20 to 30 minutes until all liquid is absorbed and rice turns soft.
4. Add con and simmer for another 10 to 15 minutes. Wait until corn is mushy and soft.
5. Serve hot or cold.

Technorati Tags: corn in coconut milk, Filipino Desserts, ginataang mais recipe