Filipino Desserts

(5 votes, average: 3.8 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

(4 votes, average: 3.75 out of 5)

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Espasol is a cylinder-shaped Filipino rice cake originating from the province of Laguna. It is made from rice flour cooked in coconut milk and sweetened coconut strips, dusted with toasted rice flour.

Ingredients:
4 cups malagkit (sticky rice)
3 cups coconut milk
1 tsp vanilla extract
1 1/2 cups white sugar
1/2 tsp iodized salt

Directions:
1. Toast malagkit until golden brown. Allow to cool, then pound or grind into powder form.
2. Set aside 1/2 cup of the the powder.
3. Combine coconut milk, vanilla, and sugar in a pan or double broiler. Over low heat, cook and stir continuously until the mixture thickens. When the mixture becomes oily, remove the pan from heat.
4. Spread the mixture on a board sprinkled with flour. Use a 1/4 inch thick rolling pin to roll out the mixture.
5. Cut into strips using a greased knife or cutter.
6. Take the powder that was set aside earlier. Roll the sliced malagkit on it, then wrap each piece in wax paper.

Technorati Tags: desserts, espasol recipe, filipino delicacy, food, laguna, philippines, rice cake

(12 votes, average: 3.5 out of 5)

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Ingredients:
1/2 cup malagkit rice
1 cup melted chocolate chips
1 1/2 cups ordinary rice
1/3 cup latik
3/4 cup coconut milk
1 1/2 cup sugar
banana leaves
string

Directions:
1. Soak overnight rice and malagkit. Grind both grains the following day.
2. Soak the ground rice and malagkit in coconut milk until soft.
3. Add the sugar and chocolate.
4. Cook over low fire. Stir constantly until thick. Cool.
5. Prepare the leaves for wrapping by heating over low fire. Brush the leaves with butter.
6. Put 2 tablespoons of the mixture in every wrap. Put latik on top of each before closing.
7. Tie with string and cook for half an hour in a double broiler container or a pan over a pot of boiling water.

Technorati Tags: rice cakes, suman moron recipe, sweet filipino desserts, visayan delicacy

(8 votes, average: 4 out of 5)

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Ingredients:

1 pack Mochi flour
1 coconut grated
1 1/2 cup hot water
1/3 box of dark brown sugar
1/4 cup cold water

Directions:

1. Squeeze grated coconut in water. Strain coconut water through a clean dish towel over another bowl.
2. Squeeze grated coconut until all liquid has been extracted.
3. Optional: You can use 1./2 can of grated coconut and 1 1/2 cups of water. Place canned coconut flour and add water until dough is soft but not too sticky.
4. Do step 3 with fresh coconut.
5. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown.
6. Drain dough balls on paper towels to wipe off excess oil.
7. Then put them in a large mixing bowl.
8. After the balls are fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage.
9. This is done by placing a drop of syrup in a bowl of cold water.
10. When the balls retain their shape and are soft, they’re ready.
11. Pour over dough balls.
12. Mix well so all balls are coated with syrup.
13. remove from bowl and place them in a platter to cool.

Technorati Tags: bitsu bitsu recipe, cascaron, dessert, filipino sweets, Philippine delicacy

(5 votes, average: 3.8 out of 5)

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Palabok can be a heavy snack so a small serving is just enough to fill you up. It’s thick sauce and rich taste makes it an irresistible afternoon snack.

Ingredients:
Corn oil
Garlic, minced finely
1 cup bean curd (tofu) diced
½ cup lean pork, diced
½ cup squid cut into rings
1 cup shelled oysters
2 to 3 cup shelled whole medium sized shrimps w/o the head
Pinch of salt
1/2 teaspoon ground white pepper
1 pound rice noodles (bihon)

Sauce:
cooking oil
finely minced garlic
finely minced onion
annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
lots of garlic toasted but not burned - set aside
2 tbsp. Cornstarch
1 cup tofu - mashed into tiny pieces
1 cup pork cracklings (chicharon) - pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions
1 cup shrimp juice **

Preparations:
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-made sauces or any shrimp bisque.

1. Heat oil and saute garlic until brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.

I came across another pancit recipe here.

Technorati Tags: filipino desserts recipe, pancit luglug recipe, snacks

(3 votes, average: 3.67 out of 5)

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Ingredients

PASTRY:
2 cups flour
1 teaspoon salt
1/2 cup cooking oil
1/4 cup cold water

FILLING:
2 pounds grouper or sear bass, boned and cut into chunks
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup butter
1/3 cup diced potatoes
1/3 cup diced carrots
1/3 cup diced turnips
2 cups fish broth, or 2 cups chicken broth or bottled clam juice
1 eight-ounce can of Vienna sausage, sausages sliced into 1-inch-long pieces
1/2 cup diced ham
2 tablespoons all-purpose flour
2 hard-boiled eggs sliced
1 red pepper, sliced

Preparations

PASTRY
1. Combine flour and salt in a bowl.
2. Make a well in the center and add oil and cold water.
3. Stir and mix lightly into a ball. Set aside. (You can also use a pie-crust mix.)

FILLING
1. Marinate fish chunks in mixture of lemon juice, salt and pepper for 15 minutes.
2. In a medium skillet, melt butter and brown fish for 15 minutes.
3. Add potatoes, carrots and turnips. Add broth. Cover and simmer for 10 minutes.
4. Add sausage and ham. If necessary, season again with salt and pepper.
5. Thicken sauce with flour.

Combining:
1. On a flat surface, roll out half the pastry dough and shape it to fit a pie plate.
2. Transfer mixture to fill pastry. Garnish with egg and pepper slices.
3. Roll out the rest of the dough and cover the pie with it, pressing the edges to seal in the mixture.
4. Prick the pastry with fork to let off steam.
5. Bake in a preheated 350 F oven about 15 minutes or until pastry is browned and filling is hot.

Technorati Tags: easy pastry recipe, Filipino dessert recipe, fish pie, pastel de pescado recipe

(7 votes, average: 4.43 out of 5)

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Ingredients:

1 cup glutinous rice flour
1 cup sugar
3 cups coconut milk, diluted with ½ cup water
1 cup sugar
2 cups large pearl tapioca
1 ½ cups coconut cream
langka, cut into strips

Preparations:

1. Blend flour and water blend them into dough. Shape into balls measuring ¼ inch in diameter.
2. In a large pot, bring coconut milk, sugar, and tapioca to a boil. When tapioca turns transparent in color, add the rice balls.
3. Add remaining pure coconut milk when the rice balls are soft and firm. Boil for 5 more minutes.
4. Serve hot.

Technorati Tags: delicacy recipes, filipino desserts recipe, ginataang bilo bilo, native desserts, Rice balls with coconut milk

(19 votes, average: 4.21 out of 5)

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INGREDIENTS:

* 12 egg whites
* 2 cups white sugar
* 1 teaspoon cream of tartar
* 2 cups chopped cashews, toasted
* 1 pound butter, softened
* 12 egg yolks
* 2 cups white sugar
* 1 cup water
* 2 tablespoons dark rum
* 2 cups chopped cashews, toasted

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8×12 inch pans with parchment paper.
2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
4. To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

Technorati Tags: Filipino Dessert, napoleon layered cake, sansrival recipe

(14 votes, average: 4.14 out of 5)

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Ingredients:
2 cups rice flour
1 cup dry coconut flakes or fresh shredded coconut (optional)
1/2 tsp. baking powder

1/4 tsp. salt
1 whole egg, beaten
1 ½ cups coconut milk extract, fresh or canned
confectioner’s sugar
cooking oil

Preparations:

1. Put rice flour, baking powder, and salt in a bowl. Mix together.
2. Add egg and enough coconut milk to bring the dough together, adding 3/4 cup first and then little by little until the dough can be kneaded into a ball. You may not need to add all coconut milk. You can use water if you need more liquid.
3. On a rice flour-dusted surface, roll the dough ball into a rope. Dust your hands first with rice flour. Use the palms of your hand and light pressure, rolling the dough back and forth and starting from the middle and the going outward toward the edges to lengthen the rope.
4. When the rope gets as long as you can handle, start breaking it into smaller pieces that you’re comfortable working with. You may want ropes of 1/3-1/2 inch diameter and about 6 inches long. Take each 6-inch piece and twist it. Dust the dough with rice flour if it starts sticking to your hand.
5. Depending on how much flour you use in the dough, making the twists can be easy or a little difficult. Don’t make too moist dough as it will fall apart. Practice makes perfect.
6. Heat oil in a skillet or wok to 360 degrees over medium-high heat. Or test the oil by throwing a piece of bread into the oil. Check if the pilipit turns brown. If it browns very quickly, the oil is too hot. If it takes more time to brown, then it’s not hot enough. Adjust the temperature as needed.
7. Fry the pilipit one at a time. Separate from each other as dough since they’ll stick together. Cook until evenly browned, turning as necessary. It takes just a few minutes.
8. Drain the fried donut twist or pilipit. Roll or powder with confectioner’s sugar. You can also put chocolate syrup as toppings when warm enough.

Technorati Tags: delicacies, Filipino Desserts, food, fried filipino donut twist, pilipit recipe, recipe

(3 votes, average: 3.67 out of 5)

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Sizzling Sisig is a truly Filipino dessert and a most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself as a dessert. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sisig recipe.

photo credits to Lester Arcega

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef togue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.

Click here to watch a video on how to cook Sizzling Sisig.

Technorati Tags: cooking, food, pork, sizzling sisig recipe, spicy filipino food