Filipino Desserts

(4 votes, average: 4.5 out of 5)

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Ingredients:
250 grams butter, softened
230 grams castor sugar
4 whole eggs
1 tsp vanilla flavoring
½ cup milk, or as needed
1 cup durian pulp

Directions:
1. Combine softened butter and castor sugar in mixing bowl. Beat until fluffy.
2. Add the eggs one by one to butter-sugar mixture.
3. Add sifted flour.
4. Add vanilla and milk. Blend well.
5. Add more milk as need if the mixture is so hard. The batter should be more of a liquid in consistency.
6. Heat oven to 180 degrees Celsius.
7. Line the cake tin with oil then flour or line with aluminum foil.
8. Pour batter to half of the level of the height of the tin.
9. Bake for 45 minutes.

Technorati Tags: cake recipe, durian butter cake, Filipino Dessert, philippines

(13 votes, average: 4 out of 5)

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Pandesal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs then rolled in fine bread crumbs before cut into individual sizes with a dull dough cutter. The dough are allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of the Dominican Republic called Pan de Agua and Mexico’s most popular type of bread Bolillos.

Ingredients:
1 tablespoon shortening
1 cup warm water
1 tablespoon sugar
2-1/2 teaspoon dry yeast
1 tablespoon salt
5 cups sifted flour
1 cup boiling water
bread crumbs ( for coating )

Directions:

1. Combine shortening, sugar, salt and boiling water in a large mixing bowl.
2. Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until well blended.
3. Let it stand 5 minutes. Add flour gradually and turn out on a light floured board.
4. Knead until smooth and brush with shortening. Cover and let rise in warm place until double in size.
5. Punch down and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals.
6. Roll in bread crumbs. Place on greased cookie sheets. Cover, let rise in warm place.
7. Bake at 425° F 15 to 20 minutes or until golden brown.

Technorati Tags: bread recipes, buns, Filipino Desserts, filipino pandesal, recipes

(7 votes, average: 3.43 out of 5)

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I always look forward to taste Filipino fruit salad in most special occasions. The word “buko” means young, green coconut. Buko is one of the main ingredients of Filipino sweets and deserts.

Here is the recipe of Filipino buko fruit salad. Make your own Filipino buko fruit salad as a tasty treat no matter where you may be in the world.

Ingredients:
1 large can of regular fruit cocktail
1 large can of tropical fruit cocktail
1 package shredded buko (young coconut strips)
1 can of condensed milk
2 cans of all purpose cream
½ or 1 bar of cheddar cheese cut into cubes (optional)

Directions:
1. Drain syrup from fruit cocktails can, shredded coconuts and bottles of nata de coco. Tip: Drain them quickly by combining them all together in a strainer. Leave the ingredients there for 10 to 20 minutes to drain any excess syrup.
2. Place drained fruit cocktails, shredded coconut and nata de coco in a large mixing bowl.
3. Add condensed milk. Mix well.
4. Add all purpose cream and cubed cheddar cheese.
5. Put the large bowl in the fridge to chill for 30 minutes to 1 hour. I prefer to chill the buko fruit salad overnight.

Technorati Tags: buko fruit salad, fiesta, Filipino Dessert, snacks

(1 votes, average: 1 out of 5)

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Ingredients:
1 cup elbow macaroni
1 cup raisins
1.5 cups nata de coco (coconut gel), drained
1 cup sweetened condensed milk
1 cup mayonnaise
1 cup pineapple chunks, drained

Directions:
1. Boil the macaroni pasta until tender. Follow the directions in the product package.
2. Drain the water when done. Set aside to cool for about 15 minutes.
3. Transfer the cooled macaroni into a large mixing bowl. Pour the rest of the ingredients.
4. Mix the ingredients well.
5. Cover the mixing bowl with cling plastic wrap. Refrigerate for at least an hour.
6. Best served cold.

Technorati Tags: desserts, filipino food, filipino sweet macaroni salad recipe, snack

(2 votes, average: 3 out of 5)

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Have you wondered what to do with your leftover bread?  Here is a Biscocho recipe sure to make bread taste so good and sweet. Enjoy!

Ingredients:
slices of bread (leftover bread can be used)
Butter
Sugar
Cinnamon (optional)

Directions:
1. Apply a thin layer of softened butter or margarine on the sliced bread. Don’t be tempted to apply a thick layer of butter since it will make the bread soggy.
2. Dab the sliced bread on a plate of sugar.
3. Place sliced bread in oven toaster for 450 for 2 minutes, turn to toast for another 2 minutes.
4. Let cool.
5. Serve.

Technorati Tags: bacolod delicacy, biscocho recipe, biscuit, Filipino Desserts

(3 votes, average: 2.67 out of 5)

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Binignit is a stew made of rich and creamy root crops in coconut milk.  It is perfect as desserts.

Ingredients:
1 pc white gabi (taro root) you can substitute cassava if available, cubed
1/2 cup sugar
2 pcs yellow camote (sweet potatoes), cubed
1/2 tsp salt
1 pc ube (purple yam), cubed
4 tbsps landang or tapioca
4 pcs ripe saba banana (plantain), sliced
6 pcs ripe langka (jackfruit)
2 cups coconut milk
1 cup coconut milk, diluted with water

Directions:
1. Cook gabi, camote, ube, and saba or plantain bananas in diluted coconut milk. Optional: I boil hard ingredients then drain them before adding diluted coconut milk. I t saves me lots of time.
2. Add sugar, salt, and landing or tapioca. Add sugar according to preference.
3. Add strips of langka then simmer until all ingredients are tender and mixture is thick.
4. Add 2 cups coconut milk. Cook in medium heat.
5. Do not boil or liquid will curdle. Adjust amount of coconut milk to the rest of the ingredients.
6. Serve hot.

Technorati Tags: binignit recipe, Filipino Desserts, root crop stew recipe, sweet snacks