Filipino Desserts

(3 votes, average: 4 out of 5)

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Ingredients:
2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds

Preparations:
1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to flour mixture. Mix until well-blended.
3. Using a teaspoon, take small bits of batter then roll in sesame seeds.
4. Fry in deep hot oil until golden brown.

Technorati Tags: binangkal recipe, bread, Filipino Desserts

(6 votes, average: 4.33 out of 5)

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Baye Baye is an easy to make recipe of Western Visayas Region VI made from toasted pinipig, coconut water and grated young coconut.

Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 1/2 cups butong (young coconut),grated

Preparations:
1. Grind toasted pinipig.
2. In a separate bowl, mix ground pinipig, coconut water and sugar.
3. Mix well before adding grated butong.
4. Divide into serving portions.
5. Wrap each serving in banana leaves or wax paper.
6. Chill before serving.

Technorati Tags: baye baye recipe, filipino delicacy, Philippine Recipes, sweet dessert

(4 votes, average: 5 out of 5)

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Ingredients:
3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Banana leaves

Preparations:
1. Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly.
2. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes.
3. Wrap 2 tablespoons of cooked malagkit in dried banana leaves.
4. Tie in pairs. Steam for 30 minutes in a big pot.
5. Serve with hot chocolate or ripe mangoes.

Technorati Tags: budbud pilipit recipe, filipino delicacy, Filipino Dessert

(31 votes, average: 2.71 out of 5)

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Biko is a special rice cake topped with caramel drizzles or latik. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines.

photo credits - AJ Gazmen

Preparation time: 10 minutes.  Cooking time: 1 hour and 15 minutes.

Ingredients:

2 cups malagkit (sticky rice)
3/4 c. sugar
3 1/2 c. diluted coconut milk
1/8 lb. butter
1 egg, beaten

Topping:
1 can (15 oz.) condensed milk
3/4 cups rich coconut milk
2 to 3 tbsp. flour for quick thickening

Preparations:
1. Grate the coconut meat then squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (1st extraction) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes. When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch). Bake in a preheated 300 degree oven for 20 minutes.
4. To make latik as topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Technorati Tags: biko recipe, Filipino Desserts, rice cake