Welcome to Filipino Desserts.net.

Posted on September 23rd, 2008 by Toni

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Fret no more as you flip through pages and pages of tasty and delectable dessert recipes all Filipino made and inspired. Forget searching through your kitchen drawers for recipes of Filipino dishes. End your wishful thinking of making your own Filipino food. With filipinodesserts.net, you can start exploring Filipino cuisine right in the heart of your homey kitchen.

Browse our online recipe database devoted to a homemade Filipino cuisine. Discover detailed recipes of Filipino quick desserts that you will savor and love the distinct taste from the merge of Oriental and Occidental influences.

Filipinos love to eat. Besides the usual three meals per day, Filipinos have an afternoon snack (or merienda), a morning snack and when hunger creeps late, a midnight snack is the last snack before calling it a day. Filipino food has a way of making you crave for more all day.

Over the years, merienda food changed to being less and less nutritional. Occasional treat is fine however if you plan to indulge, you might as well make healthier choices of snacks.

You have come to the right place. Philippine recipes offer the best meriendas – it’s both healthy and filling. Enjoy exploring Filipino food recipes only found here in filipinodesserts.net.

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Bibingkang Galapong ( Coconut Rice Cake )

Posted on September 26th, 2008 by Toni

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Ingredients:

2 cups rice flour
¼ cup glutinous rice flour
3 eggs
½ cup + 2 tbsp sugar
¼ cup butter melted, plus additional for basting or brushing
1 cup thick coconut milk
1 tbsp baking powder
few pieces wilted banana leaves
grated fresh coconut and sliced salted eggs for toppings
or grated cheddar cheese as toppings if preferred )

Directions:

1. Beat eggs in a bowl until foamy. Add sugar and butter and beat until fluffy.

2. Mix the rice flour, glutinous rice flour and baking powder in a bowl. Add coconut milk. Blend well.

3. Add the two mixtures: the egg mixture with the coconut-flour mixture, beating well until smooth.

4. Line small round pans with wilted banana leaves. Brush banana leaves with butter.

5. Pour mixture into pan. Bake in (preheated ) oven 180 C or 350 F for 20 minutes.

6. Top with sliced salted eggs. Bake again for 5 minutes. Brush some butter on top.

7. Serve with freshly grated coconut and sugar or muscovado sugar.


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HALO HALO

Posted on September 24th, 2008 by Toni

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Ingredients

  • 1 ripe large banana, cut into cubes
  • 2 ripe mangoes or 1 cup canned ripe mango
  • 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
  • 1 cup canned ripe jackfruit or langka
  • 1/2 cup sweet corn or chick peas (garbanzos)
  • 1 cup young shredded coconut, fresh or canned
  • 1 cup cooked sweet yams or (ube halaya) glutinous purple yam, cut into 1-inch cubes
  • 2 cups shaved ice
  • 2 cups milk
  • 4 scoops of your favorite ice cream
  • 1/2 cup chopped peanuts or rice krispies or pinipig

Preparation

  1. Peel mangoes and slice the meat into 1/2-inch cubes.
  2. Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
  3. In each glass place 1/4 of each ingredient, add layer by layer starting with corn or chick peas, cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
  4. Top with 1/2 cup shaved ice.
  5. Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
  6. Sprinkle nuts or rice krispies (or pinipig) over it.

Serving

Serves 4.

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LECHE FLAN (Philippine Custard)

Posted on September 24th, 2008 by Toni

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Ingredients:

10 egg yolks
1 can condensed milk
1 (5 fl. oz) evaporated milk
5 oz. water
Rind of 1 lime, grated (optional)
1/2 cup sugar

Preparation

  1. Using a deep baking pan, caramelize the sugar in the pan, coating all sides. Cool.
  2. Using a fork, mix egg yolks, evaporated and condensed milk and water.
  3. Strain through a cheese cloth to remove bubbles and pour into prepared pan. Sprinkle grated lime rind on top (optional).
  4. Using a deep kettle, boil 5 cups water, place a wire rack on the bottom, carefully place filled baking pan over the kettle with hot water. Steam for 1 hour. Make sure water doesn’t go over the custard but just barely touching bottom of baking pan. Cool.
  5. Carefully turn over onto serving dish.

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Turon

Posted on September 24th, 2008 by Toni

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Ingredients

enough oil for deep frying
8 egg roll wrappers
4 ripe bananas
brown sugar
slivers of jackfruit (langka) (optional)

Preparation

  1. Heat enough oil for deep frying.
  2. Slice ripe bananas in half lenghthwise. Wrap bananas with the egg roll wrapper with some brown sugar (and slivers of jackfruit) in it. You can seal the egg roll wrapper using water to pasting it together with it.
  3. Deep fry until eggroll wrapper turns brown and crunchy and the sugar caramelizes.
  4. Place turons on a plate not on paper towels since they will stick to paper towels.Add more sugar on top or drizzle with chocolate syrup, if desired.

Serving

Serves 4 people

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