Filipino Desserts

(9 votes, average: 3.78 out of 5)

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Buko pie (or Coconut pie) is one of the most must-try product and specialty of Laguna Province. This pie is a traditional Filipino pastry style filled with strips of tender and young coconut.

Estimated cooking time: 1 hour and 30 minutes

Ingredients

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

Filling:
4 cups strips of coconut meat
1 cup coconut water
1 (300 ml.) can Sweetened Condensed Milk
2/3 cup cornstarch

Preparations

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.

Filling:
1. Combine filling ingredients in a thick saucepan.
2. Cook stirring constantly until thickened. Cool then pour into prepared crust.
3. Cover with top crust; flute or crimp edges together to seal.
4. Bake for an hour at 425 degrees F.

Technorati Tags: buko pie recipe, coconut pie recipe, Filipino Desserts, filipino food, pastry

(9 votes, average: 4.67 out of 5)

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Sapin Sapin is an all-tine favorite native dessert of Filipinos. The recipe of Sapin Sapin hails from the province of Abra found in the northern part of Philippines.

photo credits to mmmfruit

Ingredients:
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ube (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow

Preparation:
1. Blend all ingredients except mashed ube and food coloring.
2. Divide into thee parts.
3. Add mashed ube into one part. To heighten the color of the ube, add a dash of violet food coloring. Mix well.
4. Add egg yellow coloring to the second part. Mix well.
5. Don’t add anything to the 3rd part. This is the plain white layer.
6. Grease a round baking pan lined with banana leaves and grease the leaves.
7. Pour in ube mixture. Spread evenly.
8. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
9. Pour 2nd layer on top of the cooked ube. Cover again and steam for 30 minutes.
10. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
11. Sprinkle top with “latik”.
12. Cool before slicing.
13. Serve with “budbod” or toasted sweetened coconut.

Technorati Tags: abra, Philippine food, recipes, sapin sapin, sweet sticky dessert

(25 votes, average: 3.64 out of 5)

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Puto is a steamed rice cake popular in Southeast Asian country of the Philippines. Puto is usually eaten as a dessert but can also be eaten for breakfast dipped in a cup of hot, native chocolate. It is the common pair for Dinuguan or Pork blood stew. Puto is a versatile seamed cake since you can incorporate pandan, mango, and other flavorings depending on the flavor you want to eat and serve.

photo credits to dsrc

Ingredients:
1/4 cup butter or margarine, softened (not melted)
1 cup flour or rice flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 cup of milk
4 egg whites
slices of any quick melt cheese (or slices of salted eggs or kesong puti)

Directions:
1. Sift together flour and baking powder in a bowl.
2. In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar.
3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form.
6. Fold the egg whites into the flour-milk mixture.
7. Add pandan leaves or pandan flavoring other flavors you choose.
8. Fill the puto molds or muffin pans until about 3/4 full.
9. Top with cheese slices.
10. Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly.
11. Cool before removing from the molds to retain their solid shape.

Enjoy your puto with the traditional dinuguan.

Click here for a recipe of Dinuguan to pair with your fresh puto.

Technorati Tags: Filipino Dessert, food, puto recipe, special rice cakes

(2 votes, average: 5 out of 5)

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Sizzling Sisig is a truly Filipino dessert and a most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself as a dessert. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sisig recipe.

photo credits to Lester Arcega

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef togue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.

Click here to watch a video on how to cook Sizzling Sisig.

Technorati Tags: cooking, food, pork, sizzling sisig recipe, spicy filipino food