Filipino Desserts

(12 votes, average: 3.33 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

(10 votes, average: 4.3 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

(9 votes, average: 4.11 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

(3 votes, average: 3.33 out of 5)

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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.

Bibingka cassava recipe

Cassava pudding recipe

Cassava cake with egg toppings

Technorati Tags: bibingka cassava, Filipino Desserts, Filipino native recipes, food, native delicacy, recipes

(19 votes, average: 3.63 out of 5)

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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.

Technorati Tags: baking, bibingka cassava, desserts, filipino delicacy, kamoteng kahoy recipe

(1 votes, average: 5 out of 5)

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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.

Tidbit

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.

Moron

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.

Binagol

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.

Binagol recipe here.

Sagmani

Sagmani is another suman made of cassava, gabi or sweet potatoes cooked with coconut cream, sugar and sometimes coconut meat.

Pastillas

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.

Delicious Pastillas recipe here.

Technorati Tags: binagol, desserts, filipino delicacies, moron, pastillas, recipes, sagmani, sweets, tacloban

(5 votes, average: 4.2 out of 5)

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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.

Technorati Tags: binagol Tacloban leyte, filipino delicacy, philippines, recipes, sweets

(15 votes, average: 3.07 out of 5)

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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.

Technorati Tags: Filipino Dessert, philippines, puto maya recipe, rice, snacks, sweets

(7 votes, average: 1.71 out of 5)

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Ingredients:

2 pounds grated cassava
One 16 ounce can less 6 tablespoons coconut cream
½ cup sugar
6 tablespoons coconut cream
One 14-ounce can condensed milk
2 cups coconut milk
5 whole eggs
6 tablespoons condensed milk
One 13-ounce can evaporated milk
Grated coconut

Toppings
2 egg yolks, beaten

Directions:

1. Preheat oven to 350F. In a mixing bowl, In a mixing bowl, combine pudding ingredients. Save 6 tablespoons coconut cream for topping.
2. Mix well. Pour mixture into a buttered 11-3/4 inch shallow rectangular cake pan and bake for approximately 30 minutes.
3. Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.

Technorati Tags: cassava baking, delicacy, Filipino dessert recipe, Filipino Desserts, philippines

(3 votes, average: 3 out of 5)

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Ingredients:
1/4 cup butter
1/3 cup ground unsalted almonds
1 cup coconut flakes
12-ounce can condensed milk
1 cup sifted flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar 3 eggs, separated
1/3 cup cold water
1 teaspoon vanilla confectioner’s sugar

Directions:
1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.
2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.
3. Sift together flour, cocoa, salt, baking soda and sugar.
4. Beat egg yolks in bowl until fluffy.
5. Blend sifted dry ingredients, water and vanilla and beat for another minute.
6. Beat egg whites separately until stiff and fold into mixture.
7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.
8. Transfer to a serving platter and sprinkle with more confectioner’s sugar.
9. Slice to serve.

Technorati Tags: baking recipe, Filipino Dessert, jelly roll, pianono, recipe, snack