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The staff of Filipino Desserts blog wants to say thanks for making 2008 a spectacular year for us. May all the dreams in your eyes, all the desires in your heart and all the hopes in your life blend together, to give you the most spectacular New Year ever. Here is to a delicious and sweet year ahead of us!
(No Ratings Yet) Loading ...Brazo de Mercedes is a popular dessert of merienda in the Philippines. It is a rolled cake made of egg whites and when you cut into it the you can see the rich custard filling. sink your teeth in this soft and sweet treat.
Ingredients
Filling
5 cups milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup toasted and finely ground
cashew nuts
Directions:
1. Simmer milk over low heat in a sauce pan. Let mixture boil until reduced to 2 cups.
2. Add sugar, butter and vanilla extract, stirring all the while. Remove from heat.
3. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling.
4. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.
Ingredients
Meringue
10 egg whites
1 cup sugar
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 400 F. Beat egg whites until stiff.
2. Gradually add 1 cup sugar while beating the mixture continuously. Stir in vanilla.
3. Line large cookie sheet with parchment paper greased with butter and spread meringue on top.
4. Bake until brown. Spread filling evenly on top of meringue and roll into a log.
5. Brush with butter and brown again in oven.
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The staff of Filipino Desserts blog wishes all readers Yuletide greetings. May your Christmas be made even sweeter with luscious desserts on your Christmas feast table.
(1 votes, average: 5 out of 5) Loading ...Fruitcake is most often cherished during Christmas Holidays. The taste of Fruitcake is at its best when aged for a few months in a cool place. Here is a lengthy yet fool-proof Fruitcake recipe you can try this Christmas.
Ingredients:
1 cup butter at room temperature
1 ½ cup brown sugar
4 large eggs or 5 medium eggs
3 cups all purpose four
1/2 cup flour (to dredge fruits and nuts)
1 tsp baking powder
1 teaspoon salt
1/2 cup milk
5 tablespoon prune juice
3 tablespoons Molasses
1/4 teaspoon baking soda (mix in molasses)
1 teaspoon vanilla
2 teaspoons cinnamom
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups nuts or combination of walnuts, pecan, cashew, pili)
1 1/2 cups dates
1 1/2 cups fruit glaze
1/2 cup cherry brandy
Extra Cherries, fruit glaze,nuts for decorating on top of cake
Cherry brandy to brush top of the cake
Directions:
Fruit Mix
1. Soak fruits in 1/2 cup cherry brandy overnight.
2. Drain the fruits for one hour.
Preparing the Baking pan
1. Don’t use waxpaper. Use thick cellphane (1 piece only). Use enough to cover the cake after baking.
3. You can also use aluminum. It could be more messy but more sure.
Batter
1. Heat oven to slow.
2. Cream shortening. Add sugar slowly until fluffy.
3. Beat in egg one at a time, beating after each addition until light.
4. Blend flour, baking powder, salt, cinnamon, allspice, cloves, nutmeg.
5. Stir in alternately with milk, molasses, juices and vanilla beginning and ending with flour.
6. Add half cup of flour to fruit mixture.
7. The batter is then mixed to the fruits. Add the nuts on top of the batter.
8. Put batter in cellophane lined or 4 aluminum lined pans.
9. Bake for one hour at 300 F. Check the temperature based on the pan you use. Baking time can be as short as 45 minutes to 1 hour at 325 F.
10. At 45 minutes baking time, remove pans from oven and decorate top with cherries, buts and fruits.
11. Cover pan with overlapping aluminum foil to prevent burning.
12. Return pans into the oven and bake 15 more minutes until done.
After Baking
1. Keep cellophane or aluminum intact with the cake
2. Brush the top of the cake with cherry brandy after baking and the cake has cooled down
3. Wrap the whole cake with the overlapping cellophane or aluminum , then more aluminum foil to cover the whole cake ending with colored cellophane.
Tips
1. It’s important to drain the fruit mix for 1 hour. This drain the alcohol which can destroy the cake batter.
2. Never use peanuts but do use pili, cashew, walnuts, or black walnuts.
3. The batter is mixed to the fruits so that the emulsion in the batter is not destroyed.
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What would happen to a festive Christmas celebration without any food served on your dining table? Food is an integral part of Christmas in the Philippines and anywhere in the world. Filipinos have long accepted the Christmas tradition of celebrative elements meshed together. It is a product of adapted elements from other cultures: the food and fire crackers from Chinese culture; Christmas ideas from Spain and Christianity hence “Belen” and Novena Masses at the break of dawn; the American concept of Christmas tree , Santa Claus, greeting cards and sunny wrapped presents. Let’s discover how these are elements blends perfectly accompanied by a unique and sweet flavor of Christmas food in Filipino-style.
What can you usually find on a midnight table during Christmas in the Philippines? Christmas is often spent with Filipino food whatever the family loves and whatever they can afford. The spirit of Christmas is often unaffected whether they can afford delectable dishes or an average line of Filipino food and dishes. A night of delicious goodness known as Noche Buena is a midnight meal commonly shared by the nuclear family, not commonly shared with guests after the midnight Mass. A typical yet special Christmas in the Philippines is nothing without the usual fare of the sticky sweet rice derived Filipino desserts and so many more. It is definitely from the indigenous tradition having many rice cakes in the forms of biko, suman, puto maya, putong lusong, tupig patupat, linapet. It is no surprise to taste assorted kinds of rice cakes since the harvest was celebrated with rice.
Simbang Gabi Sweet Treats
Out of the many Filipino desserts, there are two rice-based delicacies that remain closely associated with Christmas - bibingka and puto bumbong. Once you see them cooked and sold on the streets in the crisp cold night breeze, it signals that the yuletide season is near. Back in the old days, these delicacies are commonly sold near church gates for mass goers to take home when the simbang gabi is concluded. At the present time, these Filipino snacks are readily sold in every street corner at around September and could be the whole year round in some places. For us Filipinos, nothing beats having bibingka and puto bumbong with native hot chocolate or coffee on the break of morning after Simbang Gabi or midnight mass.
Modern Filipino desserts
Christmas season especially in the urban areas is often compromised much more in families where wives are also career woman who juggles her time between work and family. This sprouted the availability of delicacies as staples of Spanish bakeshops like Dulcinea, giant ensaymadas as house specialty of Hizon’s, one of the oldest surviving bakeshops in Manila, ensaymadas of mall-established Goldilocks and in other local bakeshops. The native rice cakes can be found in markets, bakeshops, hotel cake shops and restaurants. Fruitcakes are also made and sold in bake shops, coffee shops and restaurants usually packaged in nice and fancy boxes given as gifts or served during the noche buena. Some shops are especially busy during the Christmas as makers of sweets - pastilles de leche, turrones - who secures sufficient stocks for feasting and gift-giving.
The essence of Christmas is family time along with the food shared in noche buena, a part of Filipino traditions. The sweet and rich Christmas delicacies have been integrated into the menu of hotels and restaurants during Christmas Eve dinners or Christmas lunches. Guests and visitors who happen to be in the Philippines in Christmas time can taste and savor these delicious Filipino desserts. Traveling and visiting another foreign country are all about experiencing how the locals lead their lifestyles and traditions. Christmas being one of those traditions and markings as one of the Filipino’s most precious statements as what they genuinely are.
(No Ratings Yet) Loading ...Almost all Filipinos are born with a sweet tooth and most of us might never outgrow it. Filipinos are known to have a hearty appetite and just love to eat. In fact, a typical Filipino eats three meals a day and two snacks in between. This is the reason why Philippine desserts have always been a large part of Philippine cuisine. Most Filipinos feel something is lacking after eating a hearty meal. A meal simply isn’t complete without finishing it with a sweet dessert.
Different “Kakanin” or Rice Cakes
Don’t be surprise though to see many fast food joints sprouting like mushrooms across Philippines. The idea of Philippine desserts has evolved through the years but the taste of Filipino desserts still lingers and outweighs the readily available modern quick desserts out there. Here are quick facts about Filipino desserts and you might want to try your hand making one on your own.
Rice Cakes
Merienda means an afternoon snack adapted from the concept of afternoon tea. Food is deeply intertwined in Filipino culture evidently seen by abundant Filipino dessert recipes. Rice is such a well-loved staple of a typical Filipino diet. It’s so well-loved that an array of Philippine desserts is made from glutinous rice in the form of flour. Glutinous rice serves as the main ingredient of different kinds of puddings, cakes and festive foods cooked especially by mixing the rice with coconut milk, sugar and flavoring. To name a few Filipino desserts are rich rice cakes desserts (also called kakainin) such as kutsinta, sapin-sapin, biko, suman, palitaw, bibingka and pitsi-pitsi and steamed rice flour cakes called puto. Kutsinta is a type of brown rice cake. Sapin-sapin are three-layered tricolored sweets made of rice flour, purple yam and coconut milk with its gelatinous appearance. Puto is a famous example of sweet steamed rice cakes prepared in various colors sizes. Palitaw are rice patties covered with sesame seeds, coconut and sugar. Pitsi-pitsi are rice or cassava patties coated with cheese or coconut. Suman are rolled sticky rice steamed hot.
Suman dessert
Filipino desserts may seem complicated at first glance but are actually one of the easiest recipes you can make. If you’re searching for healthy and sweet quick desserts, Filipino desserts may be just what you’re looking for.
(1 votes, average: 5 out of 5) Loading ...The Philippine Custard or Leche Flan is a sweet dessert that is so simple to make. Watch this instructional video on how to cook this Filipino dessert.
View our recipe of Leche Flan.
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200 grams graham crackers (approximately)
1 (10 1/2 ounce) can all purpose cream
1 (10 ounce) can condensed milk
Directions
1. Slice mangoes into thin wedges.
2. Combine condensed milk, all purpose cream, and sliced mangoes.
3. Layer the graham crackers in a square glass pan or other container.
4. Put on the crackers a layer of the filling of mangoes, all purpose cream, and condensed milk.
5. Repeat by putting layers of graham crackers and filling until you’ve used it all. Top the final layer with graham crackers.
6. Put it in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this desert in the freezer.
(2 votes, average: 3 out of 5) Loading ...An instructional video on how to make a frozen and yummy treat, Mango Float!
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Ginataang halo halo is a well-known dessert in the Philippines. It has a rich coconut milk base and tidbits of a variety of root crops and other fruits. It is from the tagalog word “Halo-halo” which means “mix” such as yam, cassava, sweet potatoes, banana, sago, glutinous rice balls and jackfruit.
Ingredients:
250 grams sweet rice flour
6 plantain or “saba” bananas, sliced
1 can coconut milk
250 grams jackfruit or “langka”
6 pandan leaves or 1 tsp vanilla
200 grams cooked sago pearls
225 grams sweet potato or “camote”, cubed
300 grams white sugar
225 taro root or “gabi”, cubed
1 can coconut cream or root crops may be used as thickener
Directions:
1. Combine rice flour with 250 ml water. Form mixture into small balls.
2. Place the rice flour balls in a casserole with water.
3. Bring to a boil. Add the sago pearls, sweet potato, taro and other root crops you may have.
4. Cook for 5 minutes. Add the banana slices, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.
5. Stir in sugar and coconut cream then transfer to a serving bowl.
6. Serve hot or maybe chilled.
One of my favorite books on Filipino cooking is Banana Leaves: Filipino Cooking and Much More. This must have resource is packed with delicious receipes.