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Ingredients:
1 cup sugar
½ cup water
1 cup shelled roasted peanuts
Directions:
1. Cook sugar and water to 348 degrees F.
2. Quickly stir in the peanuts.
3. Pour immediately on warm buttered tin.
4. Cut when slightly cool.
(2 votes, average: 3 out of 5) Loading ...Cassava or kamoteng kahoy is a root crop widely used in the Philippines. You may not be familiar with the root crop itself but may have run across some of the by products of cassava. To name a few, Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir-fried dishes. Cassava suffered from some very bad publicity two years ago when school children died in Bohol after eating maruyang balanghoy, a snack of fried cassava although subsequent investigations showed that it was the cooked snack that was the culprit, not the cassava itself.
Filipino uses Bibingka as a local term to describe a cake. The term is more commonly associated with rice since most native cakes are made from rice. In some regions where rice cannot be grown and where crops like corn and cassava are substituted, it is common to find native cakes labeled as bibingka.
Bibingka Cassava is a traditional Filipino recipe for a classic dessert of a cassava-based cake topped with a coconut milk and egg yolk custard and sprinkled with cheese as toppings before serving. The Filipino specialty can be eaten for breakfast or for snacks.
Cassava bibingka is a type of rice cake of the Philippines. Cassava flour serves as a substitute for rice flour in the recipe of cassava bibingka. This Filipino dessert is made of cassava flour, steamed and served with a coconut custard-like topping.
Find recipes of cassava below and enjoy its rich taste of a Filipino dessert.
Cassava cake with egg toppings
(3 votes, average: 3 out of 5) Loading ...
Bibingka Cassava is a traditional Filipino recipe for a classic dessert of a cassava-based cake topped with a coconut milk and egg yolk cistard and sprinkled with cheese before serving. The Filipino specialty can be eaten for breakfast or for merienda.The full recipe is presented here and I hope you enjoy this classic Filipino version of: Bibingka Cassava recipe.
Ingredients:
3 cup grated cassava
1-1/2 cup coconut milk
1-1/2 tbsps. melted butter or margarine
2 eggs
1-1/2 cup sugar
3/4 tbsp. fine salt
1/3 cup coconut cream
Directions:
1. Beat eggs well. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well.
2. Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction).
3. Continue baking until golden brown.
Good for 4 persons.
(1 votes, average: 5 out of 5) Loading ...
The experience of visiting Tacloban City is never complete without tasting its sweet side of the plate. You guessed it right, Tacloban offers delicacies that you will surely love to take home as pasalubong. Don’t be surprised to hear a Filipino say “pasalubong” when a loved one is on a trip. It is a term coined that means gift usually from someone who comes home after a trip.
The city of Tacloban (Region VIII) is the capital of the Philippine province of Leyte. It is the first in Eastern Visayas to be classified as a Highly Urbanized City. The cultural festivals Pintados-Kasadyaan and Sangyaw festivals are held in this city during the month of June.
The type of food in Tacloban is a combination of native and modern Leyte taste. It is especially influenced by other parts of the country like Cebu, Manila and Mindanao apart from foreign influences such as Western, Spanish , and Asian influences.
Filipino desserts proudly originating in Tacloban that tops my list are Moron, Binagol, Sagmani and Pastillas. Feel free to try these recipes found here at Filipinodesserts.net blog.
I can’t enough of the rich, creamy and chocolate sweetness of Moron. I often look forward on having this treat whenever my Dad visits Tacloban back in my younger days. Moron is made of rice flour mixed with chocolate paste or locally called as Tableya, peanuts and brown or organic sugar. This Filipino dessert is famous during fiestas, Christmas, and New Year.
Make your very own Moron with this recipe.
I find Binagol appealing to the sight as well as the taste. Binagol is a sweetened nutty Taro pudding. The town of Dagami in Tacloban City is the dominant producer of the best and original Binagol in the whole eastern region.
The Binagol is a made of talyan, a taro root, coconut milk, brown or organic sugar, egg yolks, full cream condensed milk. Binagol is wrapped in wilted banana leaves and coconut shells, and native strings for packaging.
Sagmani
Sagmani is another suman made of cassava, gabi or sweet potatoes cooked with coconut cream, sugar and sometimes coconut meat.
Pastillas is a sure hit psalubong for kids and people who have sweet tooth. These bite-sized, creamy and pure cow milk delicacy of Tacloban deserves a place in your pasalubong carts and bags.
(No Ratings Yet) Loading ...Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.
Ingredients:
4 cups malagkit (sticky rice)
3 cups coconut milk
1 tsp vanilla extract
1 1/2 cups white sugar
1/2 tsp iodized salt
Directions:
1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form.
2. Set aside 1/2 cup of the the powder.
3. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.
4. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.
5. Cut into strips using a greased knife or cutter.
6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.
(4 votes, average: 4 out of 5) Loading ...One of the delicacies found in Dagami, Leyte is Binagol. It is a sweetened taro pudding with nuts. is a recipe proudly from Philippines. This popular Filipino delicacy is made from talyan - a root crop species like gabi that grows and is imported from Palapag, Northern Samar. Binagol is mixed with eggs, coconut milk, sugar, butter, nuts and chocolate. It is packaged and steamed using banana leaves and polished coconut shells called “bagol,” hence the name “binagol.” It’s sweet and delicious.
Ingredients:
3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2″ diameter and 2″ high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying
Directions:
1. Mix first three ingredients and cook over moderate heat for 6 minutes. Constantly stirring. Lower heat and continue cooking for 10 minutes.
2. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
3. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.
4. Steam half an hour. Makes 12 servings.
(6 votes, average: 2.67 out of 5) Loading ...
Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter
Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10 minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated coconut.
One of my favorite books on Filipino cooking is Banana Leaves: Filipino Cooking and Much More. This must have resource is packed with delicious receipes.