Filipino Desserts

(1 votes, average: 5 out of 5)

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Ingredients:
1 1/2 cups sugar
2 cups grated coconut
1/2 cup evaporated milk (undiluted)
2 eggs, slightly beaten
1 tablespoon calamansi juice

Directions:
1. Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning.
2. Add milk little by little, mixing thoroughly.
3. Add slightly beaten eggs.
4. Continue mixing over moderate heat. Flavor with kalamansi juice.
5. Remove from fire.
6. Drop by teaspoonfuls on wilted banana leaf or wax paper.

Technorati Tags: bocarillo, easy desserts, filipino sweet desserts, kakanin, recipe, snacks, sweetened dried coconut

(3 votes, average: 3 out of 5)

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Ingredients:
1 cup butter, at room temperature
1/2 cup brown sugar, firmly packed
2 pieces ripe bananas, peeled, sliced 1/4 inch diagonally
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup evaporated milk

Directions:
1. Preheat oven to 350 degrees F.
2. Melt 1/2 cup butter in a saucepan. Remove from fire and stir in brown sugar. Cook until sugar has melted and pour into a 9″ x 2″ round pan.
3. Arrange banana slices in concentric circles atop sugar mixture.
4. For cake, beat sugar and remaining 1/2 cup butter. Add in eggs one at a time beating well until smooth. Stir in vanilla.
5. Sift flour, baking powder and salt. Add dry ingredients to butter alternately with evaporated milk. 6. Pour batter over bananas and bake 1 hour or until inserted toothpick comes out clean.

Technorati Tags: baking, banana cake, banana upside down cake, cake recipe, Filipino Dessert

(3 votes, average: 5 out of 5)

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Ingredients:

200 plain flour
1/2 tsp. salt
1 Tbsp. sugar
120 gm. butter
1 egg (beaten lightly)

Coconut and Durian filling:

150 grams butter
160 grams brown sugar
3 whole eggs
250 gm. Durian flesh
200 gm. freshly grated coconut (only the white part)
1/2 tsp. salt
3 Tbsp. thick coconut milk or evaporated Milk

Directions:

For Pastry
1. Mix Flour, salt and sugar in food processor. Add in cold butter and then mix on “Pulse” mode just for awhile then add in beaten eggs and mix again till a dough is formed.
2. Mix all the filling ingredients together.
3. Press the dough into tart mold. Bake at 190C for about 15 minutes. Remove tart mold from oven.
4. Spoon in coconut and durian fillings.
5. Bake at 175C for about 25 - 30 minutes until it turns golden brown.
6. Leave on cooling rack to cool.

Technorati Tags: desserts, durian pastries, Filipino Dessert, how to bake durian coconut tart, pastry, tart recipe

(3 votes, average: 3 out of 5)

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You willl definitely love this Kalabasa or Pumpkin leche flan recipe.  It is your regular leche flan with a pumpkin!  Recipe found here.

Ingredients
• 2 cups kalabasa (pumpkin), cut finely or grounded
• 1 cup condensed milk or 220 ml
• 3 whole eggs
• sugar
• 1/2 teaspoon dayap (lime) or vanilla

Directions:
1. Boil the squash. Mash until smooth.
2. Add eggs, mil, rind or vanilla. Strain.
3. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.
4. Place the squash mixture into the llanera, and steam for about 20 minutes.

Technorati Tags: Filipino Desserts, kalabasa leche flan recipe, philippine leche flan, pumpkin custard

(1 votes, average: 2 out of 5)

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Ingredients:
2 large cans of white lemonade concentrate
1 large can of orange juice
3 cans of water (use from lemonade or orange juice)
1 quart (950 ml) of ginger ale
1 quart (950 ml) of whiskey
1 bottle of Maraschino Cherries
One frozen ice ring to place in punch bowl.

Directions:
1. Mix lemonade concentrate, orange juice concentrate, water, ginger ale, and whiskey in a large punch bowl.
2. Add the bottle of Maraschino Cherries and the frozen ice ring.

Technorati Tags: christmas punch, drinks, easy mix drinks, Filipino Desserts, recipe

(1 votes, average: 5 out of 5)

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Ingredients:
4 whole eggs
4 tbsp mayonnaise
2 teaspoon sweet pickled relish
2 tbsp green onion, finely chopped
pinch salt to taste
freshly ground pepper to taste

Directions:
1. Fill a small sauce pan with enough water to just cover eggs and bring to a full boil.
2. Lower heat.
3. Cook eggs for about 10 minutes.
4. Remove from heat, drain and immediately cool eggs with cold running water.
5. Peel eggs and finely chop.
6. Add mayonnaise, pickled relish, chopped onion, salt and pepper and mix
7. Spread on a slice of bread.
8. Garnish with lettuce or sprouts (optional)

Technorati Tags: egg salad sandwich spread, Filipino Dessert, recipes, snacks

(2 votes, average: 4 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

(6 votes, average: 4.17 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

(1 votes, average: 1 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: 3.67 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