Filipino Desserts

(4 votes, average: 1.75 out of 5)

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Ingredients

For the meringue layers:
5 egg whites
1 cup sugar
1 1/2 cups cashew nuts, toasted and chopped
1/2 tsp. vanilla

For the pandan buttercream:
1/2 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, softened
1 1/2 tsp. pandan extract
green food coloring
2 tbsp. cashew nuts, toasted and chopped, for garnish

Directions:
Make the meringue layers:
1. To toast cashews, spread them out on a baking sheet and toast
in a slow oven (200 degrees) until they turn golden, about 20
minutes.
2. Stir the cashews every so often to keep them from
burning.
3. Separate the eggs while they are still cold, then allow them to come to room temperature.
4. Put the egg whites in a mixing bowl, beat until frothy.
5. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy.
6. Fold in the toasted cashew nuts and vanilla.
7. Preheat the oven to 350 degrees F.
8. Grease and flour four 9″ square or round backing pans, or two large baking sheets.
9. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size.
10. Bake the meringue for about 25 minutes, or until set and golden brown.

Technorati Tags: buko sansrival recipe, desserts, filipino recipe, Filipino snacks, pastry, philippines

(3 votes, average: 3 out of 5)

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In the Philippines, it is common to see street peddlers with huge containers, selling this and other drinks to the crowds. Black gulaman cooler is a cold and enjoyable must-have drink especially during the summer months.

Ingredients:
1 can of grass jelly (black)
6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

Directions:
How to make the syrup or arnibal

1. Boil six cups of water in a saucepan.
2. When it comes to boil, add four cups of brown sugar. Stir the mixture continuously until the sugar dissolved.
3. While stirring, simmer until the mixture thickens.

How to make the drink
1. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well.
2. Cut grass jelly into small thin cubes and add into the pitcher.
3. Best served cold, without ice.

Servings: 4 to 6 people

Technorati Tags: black gulaman, Filipino Desserts, grass jelly drink, recipes, summer cooler

(2 votes, average: 1.5 out of 5)

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Filipino rice cakes (muffins) come in a variety of preparations and ingredients which makes them very special. Here’s another variety to Puto, which is a regular Filipino delicacy. Enkiwar recipe uses glutinous rice or malagkit in tagalog. Recipe found below:
Ingredients:
1 1/2 cup malagkit (glutinous rice)
water for soaking the rice
3 cups coconut milk
1 teaspoon salt
1/4 kilo sugar
Bilao lined with banana leaves
*Bilao - a round tray made from bamboo

Directions:
1. In a bowl, soak malagkit in water for 30 minutes or until soft. Drain the water from the bowl.
2. In a pot, boil the coconut milk.
3. Add salt.
4. Remove from fire until about a cup has been evaporated.
5. Put the malagkit in a pot of coconut milk turning often to avoid scorching until the rice has dried a bit and has softened.
6. Cook the softened rice in moderate heat and add the sugar, turning often until cooked.
7. Remove from fire and place in a bilao (bamboo tray) lined with banana leaves.
8. Serve either hot or cold.

Technorati Tags: desserts, filipino delicacy, native kakanin, philippines, puto malagkit glutinous rice, recipes

(9 votes, average: 2.78 out of 5)

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Ingredients:
3 cups fresh coconut cream, no water added
1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pcs pandan (fragrant screw pine) leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch

Directions:
1. In a wok medium heat, mix all ingredients together thoroughly. Make sure mixture is free of lumps.
2. Turn to low when maja mixture starts to boil. Stir continuously to prevent mixture from scorching
3. When mixture starts to glisten, maja is fully cooked.
4. Immediately transfer to baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Technorati Tags: delicacy, Filipino Dessert, maja de ube, sweet snacks