Filipino Desserts

(3 votes, average: 3.67 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

(7 votes, average: 4.43 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

(7 votes, average: 3.14 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

(14 votes, average: 4.07 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

(19 votes, average: 4.21 out of 5)

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INGREDIENTS:

* 12 egg whites
* 2 cups white sugar
* 1 teaspoon cream of tartar
* 2 cups chopped cashews, toasted
* 1 pound butter, softened
* 12 egg yolks
* 2 cups white sugar
* 1 cup water
* 2 tablespoons dark rum
* 2 cups chopped cashews, toasted

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8×12 inch pans with parchment paper.
2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
4. To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

Technorati Tags: Filipino Dessert, napoleon layered cake, sansrival recipe