Filipino Desserts

(6 votes, average: 3.33 out of 5)

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Ingredients:
1/2 cup malagkit rice
1 cup melted chocolate chips
1 1/2 cups ordinary rice
1/3 cup latik
3/4 cup coconut milk
1 1/2 cup sugar
banana leaves
string

Directions:
1. Soak overnight rice and malagkit. Grind both grains the following day.
2. Soak the ground rice and malagkit in coconut milk until soft.
3. Add the sugar and chocolate.
4. Cook over low fire. Stir constantly until thick. Cool.
5. Prepare the leaves for wrapping by heating over low fire. Brush the leaves with butter.
6. Put 2 tablespoons of the mixture in every wrap. Put latik on top of each before closing.
7. Tie with string and cook for half an hour in a double broiler container or a pan over a pot of boiling water.

Technorati Tags: rice cakes, suman moron recipe, sweet filipino desserts, visayan delicacy

(9 votes, average: 4.22 out of 5)

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Polvoron coated in sweet chocolate makes an excellent gift during special occasions such as Christmas parties or birthdays.

Ingredients:

2 cups of all purpose flour, sifted
2 cups powdered milk
1 cup refined white sugar
1 cup butter

Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar

Directions:

1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.

Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.

Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.

Technorati Tags: chocolate coated polvoron recipe, chocolate desserts, Filipino Desserts, snacks, sweets

(6 votes, average: 4.17 out of 5)

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Ingredients:

1 pack Mochi flour
1 coconut grated
1 1/2 cup hot water
1/3 box of dark brown sugar
1/4 cup cold water

Directions:

1. Squeeze grated coconut in water. Strain coconut water through a clean dish towel over another bowl.
2. Squeeze grated coconut until all liquid has been extracted.
3. Optional: You can use 1./2 can of grated coconut and 1 1/2 cups of water. Place canned coconut flour and add water until dough is soft but not too sticky.
4. Do step 3 with fresh coconut.
5. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown.
6. Drain dough balls on paper towels to wipe off excess oil.
7. Then put them in a large mixing bowl.
8. After the balls are fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage.
9. This is done by placing a drop of syrup in a bowl of cold water.
10. When the balls retain their shape and are soft, they’re ready.
11. Pour over dough balls.
12. Mix well so all balls are coated with syrup.
13. remove from bowl and place them in a platter to cool.

Technorati Tags: bitsu bitsu recipe, cascaron, dessert, filipino sweets, Philippine delicacy

(4 votes, average: 2.5 out of 5)

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Ingredients:
3 ¼ cups (400g) glutinous rice flour
2/3 cup brown sugar
7 oz boiling water
½ cup Chinese dates, softened in water, cut in half, pits removed, or ½ cup other dried fruit or ¼ dates and ¼ cup nuts
1 tbsp. milk
Water, as needed
1 tbsp white sesame seeds
1 tbsp vegetable oil or nonstick cooking spray

Directions:
1. Prepare the wok for steaming.
2. In a bowl, mix the boiling water and the sugar. Stir constantly to dissolve. (If using peen tong, break the candy into several pieces, so that it will dissolve more easily in the boiling water.) Cool.
3. Soak the Chinese dates in hot water for at least 30 minutes to soften. Another way is to place them in a bowl with water and microwave on high heat for 30 seconds. Cut the dates in half and remove the pits.
4. Place the glutinous rice flour in a large bowl. Make a hole in the middle and add in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of water to the dough at a time, until you have a smooth dough with a satiny texture. Mix ½-¾ of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
5. Grease a 7 inch square cake pan with vegetable oil or non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
6. Steam the cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
7. Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
To serve :
1. Cut the cake into quarters and then into thin slices 2-3 inches long and ¼ inch wide.
2. You can serve the cake as is or reheat it in the microwave (the amount of time will depend on the size and power of your microwave-start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4-5 minutes.

You can also pan-fry the cake, dipping the cake in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

Technorati Tags: chinese new year, Filipino Dessert, food, snack, special tikoy recipe