Filipino Desserts

(4 votes, average: 4.75 out of 5)

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Ingredients:

4 cups malagkit rice (glutinous rice )
1-1/2 tablespoons salt
3 cups thick coconut milk
buli leaves (for wrapping the suman)

Directions:

1. Wash rice and soak with water until it swells. Mix with 2 cups coocnut milk and salt.
2. Wrap mixture in prepared buli leaves (do not fill them up completely)
3. Place suman in large container. Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
4. Let boil until suman is cooked. Served with sugar and ripe mangoes.

Technorati Tags: delicacy, Filipino Desserts, suman sa ibos recipe, sweet rice in banana leaves recipe

(2 votes, average: 4.5 out of 5)

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Ingredients:
5 egg yolks
sugar to taste
3/4 cup milk
rind of 1 lemon
1/4 cup sifted flour

Directions:
1. Stir lightly beaten egg yolks into milk.
2. Add flour and mix until smooth. Add sugar and powdered rind.
3. Grease wafer iron (barquillera) on both sides and heat over moderate fire.
4. Drop tablespoon of batter in the center of hot iron, press iron plates together.
5. Heat iron on both sides to brown wafer.
6. Shape barquillos while still warm and soft using a greased wooden cone.

Technorati Tags: barquillos wafer rolls recipe, Filipino Dessert, food, pastries recipe

(3 votes, average: 4.67 out of 5)

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Piaya is a flat unleavened bread with mozcovado (raw) sugar as a filling. It is a product of Negros provinces, sugar capital of the Philippines. Other regions in Visayas also produce the sweet delicacy.

Ingredients:
2 cups all-purpose flour
10 tbsps. oil
1/2 cup muscovado sugar
4 tbps. water
2 cups all-purpose flour
8 tbsps oil
7 tbsps water
1/2 cup sesame seeds

Directions:
1. In a bowl, combine half of the flour and half of the oil; mix well.
2. Divide into 20 portions shape in balls. Set aside.
3. Add some water to the muscovado sugar to make it moist. Divide into 20 portions. Set aside.
4. Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.
5. Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.
6. Sprinkle with sesame seeds.
7. Bake in a preheated oven in medium heat or grill until brown on the outside.

Technorati Tags: Filipino Dessert, food, native desserts, native kakanin, Philippine delicacy

(4 votes, average: 3.5 out of 5)

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Ingredients:
3 medium size sweet potatoes
4 cups whole milk
1 can condensed milk
1/4 teaspoon cardamon powder (optional)
1 tablespoon brown sugar
1 cup sugar
1 tablespoon unsalted butter
blanched almonds and raisins

Directions:
1. Remove the skin of sweet potatoes and wash under running water.
2. Cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat.
3. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.
4. In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar.
5. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.
6. Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool.
7. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.

Technorati Tags: delicacies, Filipino Dessert, native dessert, sweet kamote, sweet potatoes pudding recipe