Filipino Desserts

(12 votes, average: 3.92 out of 5)

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Technorati Tags: desserts, Filipino Dessert, Philippine cuisine, Philippine food, Quick Desserts

(1 votes, average: 5 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

(1 votes, average: 2 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

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Add variety to your favorite bilo bilo stuffed with mongo mixture.  Bilo-bilo stuffed with mongo mixture, poured with coconut sauce and then baked.

Ingredients:
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cups ground pure malagkit or glutinous rice soaked in water
refined white sugar

Sauce:
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
dry banana leaves

Procedure:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
2. Place ground malagkit in a cheese cloth. squeeze out water.
3. Transfer to a bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
4. Fill the center with sweetened mongo. Do the same with the rest of the mixture.
5. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set aside.
6. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
7. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
8. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
9. Cook over low heat for 3 minutes.
10. Pour over the malagkit balls to thicken the sauce.
11. Bake for 5-10 more minutes

Technorati Tags: bilo bilo baked recipe, coconut milk dessert, Filipino Dessert, food, ginataang bilo bilo, native kakanin recipe, philippines

(6 votes, average: 4.67 out of 5)

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Ingredients:
1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Directions:
1. Cook macaroni noodles according to package cooking instructions.
2. In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
3. Drain carrots. Let cool. Peel skin then dice.
4. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths.
5. Drain pineapple chunks or tidbits.
6. Combine all ingredients while adding salt and pepper, to taste.
7. Serve chilled.

Technorati Tags: Filipino dessert recipe, filipino style chicken macaroni salad recipe, pasta, quick dessert

(7 votes, average: 4.29 out of 5)

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Ingredients:
graham crackers
2 can condensed milk
big can of fruit cocktail

Directions:
1. Layer a dish with the graham crackers.
2. Pour some condensed milk over it, put a layer of the fruit cocktail.
3. Add another layer of graham crackers. Alternate the ingredients until your container is filled.
4. Refrigerate before serving.
5. Best serve chilled.

Technorati Tags: chilled desserts, cream de fruta recipe, Filipino Desserts, food

(1 votes, average: 5 out of 5)

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Ingredients:
1 cup heavy cream, chilled
2/3 cup sweetened condensed milk, chilled
1/2 cup mashed ripe mango
1 tsp. vanilla extract
Thin slices of ripe mangoes
slices of chiffon cake

Garnish: (optional)
Mango slices
Cashew nuts or any chopped nuts you may prefer to use
Maraschino cherries

Directions:
1. Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla. Set aside, preferably keeping it chilled until needed.
2. In a square 9 x 9-inch or a rectangular 9 x 13-inch Pyrex or any transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
3. Spread one third of the cream mixture, arrange some mango slices. Put another layer of the crackers. Repeat the process, ending with the cream mixture on top.
4. Sprinkle with chopped nuts (optional). Garnish with more slices of mangoes or maraschino cherries for a more festive appeal.
5. Chill before serving.

Technorati Tags: Filipino Dessert, food, mango float on a chiffon cake recipe

(2 votes, average: 4.5 out of 5)

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Pichi-pichi is a steamed Filipino dessert made of coconut and cassava or kamoteng kahoy. It is another widely enjoyed delicious native delicacy in the Philippines. This Filipino delicacy was introduced in Quezon province, Philippines. It is also now being made and sold at Mariz Restaurant, Magapit, Lal-lo, Cagayan.

Ingredients:
1 1/2 cups grated cassava
food coloring
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups of water until reduced to one cup, and cooled (or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water “lihiya”
grated coconut for topping

Directions:
1. Mix the sugar and the pandan flavored water . Continue mixing until sugar is dissolved.
2. Mix the cassava. Add the lye water drop by drop mixing well as you do so.
3. Pour into a mold or bowl that fits a bamboo steamer. Steam until the mixture becomes translucent.
4. Scoop out the cooked mixture while still hot. You can use an ice cream scoop or a tablespoon. Roll into grated

Technorati Tags: filipino delicacy, Filipino Dessert, native kakanin, pichi pichi recipe, steamed cake recipe

(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