Filipino Desserts

(10 votes, average: 4.1 out of 5)

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Ingredients:
2 cups rice flour
1 cup dry coconut flakes or fresh shredded coconut (optional)
1/2 tsp. baking powder

1/4 tsp. salt
1 whole egg, beaten
1 ½ cups coconut milk extract, fresh or canned
confectioner’s sugar
cooking oil

Preparations:

1. Put rice flour, baking powder, and salt in a bowl. Mix together.
2. Add egg and enough coconut milk to bring the dough together, adding 3/4 cup first and then little by little until the dough can be kneaded into a ball. You may not need to add all coconut milk. You can use water if you need more liquid.
3. On a rice flour-dusted surface, roll the dough ball into a rope. Dust your hands first with rice flour. Use the palms of your hand and light pressure, rolling the dough back and forth and starting from the middle and the going outward toward the edges to lengthen the rope.
4. When the rope gets as long as you can handle, start breaking it into smaller pieces that you’re comfortable working with. You may want ropes of 1/3-1/2 inch diameter and about 6 inches long. Take each 6-inch piece and twist it. Dust the dough with rice flour if it starts sticking to your hand.
5. Depending on how much flour you use in the dough, making the twists can be easy or a little difficult. Don’t make too moist dough as it will fall apart. Practice makes perfect.
6. Heat oil in a skillet or wok to 360 degrees over medium-high heat. Or test the oil by throwing a piece of bread into the oil. Check if the pilipit turns brown. If it browns very quickly, the oil is too hot. If it takes more time to brown, then it’s not hot enough. Adjust the temperature as needed.
7. Fry the pilipit one at a time. Separate from each other as dough since they’ll stick together. Cook until evenly browned, turning as necessary. It takes just a few minutes.
8. Drain the fried donut twist or pilipit. Roll or powder with confectioner’s sugar. You can also put chocolate syrup as toppings when warm enough.

Technorati Tags: delicacies, Filipino Desserts, food, fried filipino donut twist, pilipit recipe, recipe

(8 votes, average: 3.5 out of 5)

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Photo Credit to Rubber Slippers in Italy

Ingredients

Crust:
3 cups + 2 tablespoons All Purpose Flour
1 bar butter ( 225 grams)
1/2 cup cold water
1 1/2 teaspoon baking powder
1/2 cup + 2 Tablespoon sugar

Filling:
4 pieces large not-too-ripe mangoes, Carabao kind
1 cup whipping Cream or all purpose cream
1 large can evaporated milk
3/4 cup white sugar
4 tablespoons unflavored gelatin

Preparation

Crust:
1. Mix all ingredients for the crust and knead well. Set aside 1/3 cup for topping and place in a separate baking pan.
2. Form unto pyrex pie plate.
3. Bake both pie plate and the toppings until brown.
4. Set aside until cool. Crush the topping into crumbs.

Filling:
1. Peel and slice mangoes thinly.
2. Arrange over cold crust.
3. Make a mixture of whip cream, evaporated milk and sugar.
4. In a separate bowl, dissolve gelatin into 1/2 cup water then boiled and strained.
5. Add dissolved gelatin immediately since the gelatin solidifies right away into the mixture (whip cream, evaporated milk and sugar) and beat.
6. Pour the blended mixture to crust and mangoes.
7. Refrigerate the pie.
8. Powder extra crust and sprinkle over cold pie.

Technorati Tags: filipino food, mango pie recipe, recipe

(12 votes, average: 4 out of 5)

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Photo Credit to Marmelinchenn

Ingredients:
1 kilo ube yam root
1 can or 14 ounces evaporated milk
2 cans or 12 ounces condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Preparations:
1. In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it.
3. Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and vanilla flavoring. Mix well.
4. Add the 1 kilo grated ube yam then adjust the heat to low.
5. Keep on mixing the ingredients for about 30 minutes until sticky and a bit dry yet moist.
6. Add the evaporated milk and continue to mix for another 15 minutes.
7. Let cool and place on a large platter.
8. Refrigerate before serving the halayang ube.

Technorati Tags: Filipino Desserts, halayang ube recipe, philippine desserts, ube jam

(5 votes, average: 3.4 out of 5)

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Kuchinta is another delicious steamed cake made of rice flour, sugar and water.  The ingredients may sound so simple yet tastes excellent especially when topped with shredded coconut.

Photo credit to graciepoo

Ingredients:
1-1/2 cups water
1 cup rice flour
3/4 cup sugar
1 teaspoon lye solution

Preparations:
1. Combine sugar, lye and water and bring to a boil.
2. Let mixture cool.
3. Add to rice flour and stir until smooth.
4. Pour unto cuchinta molds and stream for 15 minutes.
5. Serve with grated coconut.
Homemade lye preparations:
1. Burn wood till all turns unto ash.
2. Sift and save fine dust.
3. Place in a bottle till needed. When needed, boil enough with equal part of water.
4. Strain in double thickness cloth and save water. Use water as lye.

Technorati Tags: easy recipes, Filipino Desserts, kuchinta recipe, steamed rice cake