Find Filipino recipes here on Filipino desserts blog.

Posted on March 28th, 2010 by Toni

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Browse through recipes of different Filipino delicacies and native desserts.

Filipino rice and cassava cakes recipes

Suman luya (steamed sweet rice with ginger) recipe

Bibingkang pinipig (Filipino rice cake with pinipig) recipe

Black And white layered bibingka recipe

Pichi pichi (steamed cassava cake) Filipino Recipe

Suman sa ibos (sweet rice in banana leaves) recipe

Bibingka Cassava (Kamoteng Kahoy) Recipe

Espasol recipe

Puto Maya recipe

Suman Moron (Sweet Choco Filled Rice Cake) Recipe

Cascaron (Bitsu bitsu) Recipe

Special tikoy recipe

Rice balls with coconut milk (ginataang bilo-bilo) recipe

Cassava Pudding recipe

Kuchinta Recipe (Filipino Steamed Rice Cake)

Budbud Pilipit

Biko Recipe ( Filipino Rice Cake)

Sapin Sapin (Steamed Layered Sweet Rice Pie)

Special Puto (Special Rice Cake) Recipe

Champorado (Chocolate Rice Pudding)

Ginataang Halo Halo (Coconut Milk Dessert)

Watch & Learn How to Make Maja Blanca

Maja Blanca (Coconut Cake)

Watch and Learn How to Bake Cassava Cake

Filipino Palitaw (Sweet Rice Dumplings)

Cassava Cake with Egg Toppings

Bibingkang Galapong ( Coconut Rice Cake )

Filipino rice noodles recipes and other recipes

Pancit luglug or Filipino rice noodles in shrimp sauce recipe

Chicharon or pork cracklings recipe

Let’s cook Sizzling Sisig!

Street Eats: Kwek Kwek or Tokneneng Recipe

Turon

Filipino steamed dessert recipes

Filipino-Chinese Siopao recipe

Kalabasa or pumpkin leche flan recipe

Watch This Video on How to Make Leche Flan or Philippine Custard

Leche Flan (Philippine Custard)

Filipino desserts with coconut cream recipes

Baked bilo-bilo in coconut cream recipe

Bocarillo (Sweet dried coconut) recipe

Cebuano binignit or guinataan recipe

Baked Bilo-Bilo in Coconut Sauce

Corn in Coconut Milk (Ginataang Mais) Recipe

Baye Baye Recipe

Filipino sweets recipes

Peanut brittle recipe

Binagol (sweetened taro pudding with nuts) recipe

Chocolate coated polvoron recipe

Ube kalamay (sweet ube jam) recipe

Sweetened Banana Plantain (Minatamis na saging) recipe

Sweet Filipino polvoron recipe

Cashew Nut Milk Candy (Pastillas de Casoy) Recipe

Halayang Ube recipe

Yema Balls

Sandwich spread recipes

Filipino egg salad sandwich spread recipe

Filipino salad

Filipino Chicken Macaroni Salad recipe

Filipino style sweet macaroni salad

Filipino Buko Fruit Salad recipe

Tropical Christmas Fruit Salad

Pudding recipe

Sweet potato pudding (kamote pudding) recipe

Pastry

Taro pie recipe

Banana upside-down cake recipe

Durian Coconut Tart recipe

Pastry shells recipe

Biscocho (Filipino toasted bread) recipe

Apple pie recipe

Buko Pie Recipe

Napoleon Layered Cake (Sansrival) Recipe

Durian butter cake recipe

Pandesal (Filipino soft buns) recipe

Barquillos (Wafer Rolls) recipe

Piaya recipe

Christmas Special:How to Make Coconut Macaroons

Pianono (Filipino jelly roll) recipe

Mamon or yellow sponge cake recipe

Fish Pie (Pastel de Pescado) recipe

Fried Donut Twist (Pilipit) Recipe

Mango Pie Recipe

Fried Bread - Filipino Style (Binangkal Recipe)

Brazo de Mercedes (Creme-filled Log Cake)

Christmas Special: Watch How to Bake a Fruitcake

Golden Fruitcake recipe

Ensaymada

No-bake chilled desserts recipes

Easy crema de fruta recipe

Mango float on a chiffon cake

Mango Float

Watch and learn how to make Mango Float

Food carving directions

Watermelon carved as a baby carriage

Food carving recipe: Apple Leaf

Filipino coolers recipes

Christmas punch recipe

Guinomis - Filipino Gulaman (Gelatin) Shake

Taho (Bean Curd in Sweet Syrup)

Watch and Learn How to Make Taho (Soya-based Filipino Dessert)

HALO HALO

How to make Halo Halo - video

Read interesting articles as follows:

The stylish art of food carving

Kris kringle: the Filipino way of Christmas exchange gifts

What is cassava? Cassava recipes found here.

My top 4 Tacloban sweet pasalubong

Street Eats: Pinoy Street Food

Christmas Special: Christmas Decorations - Uniquely Filipino

Christmas Special: Simbang Gabi - A Filipino Christmas Tradition

Christmas Special: A Unique and Sweet Filipino-Style of Christmas

Christmas Special: Christmas Traditions in the Philippines

Filipinos and Their Sweet Tooth


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Filipino-Chinese Siopao recipe

Posted on February 9th, 2010 by Toni

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Here is a lengthy and detailed recipe on how to make your own Siopao. You can use chicken meat, beef meat, or pork meat as filling. The choice is yours! Enjoy!

Dough Filling

3 cups plain flour
1 tbsp baking powder
60 g (2 oz) lard
3/4 cup warm water
1 teaspoon white vinegar
1/2 tsp salt


Filling

1 piece green ginger
1 clove garlic
2 tbsp oil
1/2 cup water
1 tbsp hoi sin sauce
1 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
3 tsp corn flour
4 shallots
8 oz Chinese barbecued pork/beef/chicken

Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own - this is basically tocino - the recipe will come out soon! Be patient.

To make filing:
1. Place peeled and grated ginger, crushed garlic and oil in frying pan
2. Saute over low fire for one minute.
3. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly.
4. Add combined water and cornflour. Stir until sauce boils.
5. Reduce heat, simmer uncovered for two minutes.
6. Add finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined.
7. Allow pork mixture to become complete cold.

To make the dough
1. Sift flour, salt and baking powder into bowl.
2. Rub in softened lard until mixture resembles fine bread crumbs.
3. Add combined warm water and vinegar, stir to a soft but pliable dough.
4. Turn out on to lightly flour surface; knead lightly.
5. Cover dough with plastic food wrap, allow to stand for 20 minutes.
6. Knead lightly. Cut dough into 12 equal portions.
7. Roll each portion into a ball.

Siopao:
1. Take each ball of dough and roll out on floured surface to a 4 in circle.
2. Brush edge lightly with water.
3. Place one round of dough in palm of hand.
4. Put one tablespoon of filling in center of round. Press edges of dough together.
5. Take the two ends of bun, bring them up over the pinched edge and twist together firmly.
6. Cut 12 pieces of greaseproof paper into 5in squares.
7. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.
8. Choose a saucepan slightly smaller than the diamer of the steamer.
9. Fill saucepan to about 1/3 full of water, bring to boil.
10. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Place on top of first rack. Put lid on top.
11. Steam over gently boiling water for 20 minutes.


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Sapin Sapin (Steamed Layered Sweet Rice Pie)

Posted on February 17th, 2009 by Toni

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Sapin Sapin is an all-tine favorite native dessert of Filipinos. The recipe of Sapin Sapin hails from the province of Abra found in the northern part of Philippines.

photo credits to mmmfruit

Ingredients:
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ube (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow

Preparation:
1. Blend all ingredients except mashed ube and food coloring.
2. Divide into thee parts.
3. Add mashed ube into one part. To heighten the color of the ube, add a dash of violet food coloring. Mix well.
4. Add egg yellow coloring to the second part. Mix well.
5. Don’t add anything to the 3rd part. This is the plain white layer.
6. Grease a round baking pan lined with banana leaves and grease the leaves.
7. Pour in ube mixture. Spread evenly.
8. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
9. Pour 2nd layer on top of the cooked ube. Cover again and steam for 30 minutes.
10. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
11. Sprinkle top with “latik”.
12. Cool before slicing.
13. Serve with “budbod” or toasted sweetened coconut.


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Special Puto (Special Rice Cake) Recipe

Posted on February 12th, 2009 by Toni

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Puto is a steamed rice cake popular in Southeast Asian country of the Philippines. Puto is usually eaten as a dessert but can also be eaten for breakfast dipped in a cup of hot, native chocolate. It is the common pair for Dinuguan or Pork blood stew. Puto is a versatile seamed cake since you can incorporate pandan, mango, and other flavorings depending on the flavor you want to eat and serve.

photo credits to dsrc

Ingredients:
1/4 cup butter or margarine, softened (not melted)
1 cup flour or rice flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 cup of milk
4 egg whites
slices of any quick melt cheese (or slices of salted eggs or kesong puti)

Directions:
1. Sift together flour and baking powder in a bowl.
2. In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar.
3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form.
6. Fold the egg whites into the flour-milk mixture.
7. Add pandan leaves or pandan flavoring other flavors you choose.
8. Fill the puto molds or muffin pans until about 3/4 full.
9. Top with cheese slices.
10. Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly.
11. Cool before removing from the molds to retain their solid shape.

Enjoy your puto with the traditional dinuguan.

Click here for a recipe of Dinuguan to pair with your fresh puto.



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Christmas Special: Simbang Gabi - A Filipino Christmas Tradition

Posted on December 16th, 2008 by Toni

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Philippines is known to have the longest yet merriest Christmas in the world. A part of the longest Filipino Christmas season is the traditional Simbang Gabi. This is a time when Catholic churches across the nation open the church doors shortly before he break of dawn to welcome faithfuls to the Simbang Gabi.

Simbang Gabi and its Meaning

Simbang Gabi when translated to English means Mass at Dawn. Simbang Gabi goes by another term made famous by its famous Spanish name as the Misa de Gallo or “mass of the rooster”. It holds a special place in the observance of a Filipino Christmas. The tradition of Simbang Gabi is to complete the series of nine-day novena to the Blessed Mary. The annual novena begins at the dawn of 16th of December and continues until Christmas Eve.

Simbang Gabi is part of the Filipino tradition when observing the season of Christmas. It is one of the longest and most popular traditions in the Philippines. This is a time when Catholic churches across the country open the door shortly before the break of dawn to ushers in the faithful to the Simbang Gabi mass. It is symbolical to Catholics since it commemorates the birth of our Saviour Jesus Christ. It is quite traditional to see the “panuluyan” reenacted during the mass as an effort to show how Joseph and Mary found a birthplace.

Origin

Simbang Gabi was started following its roots in Mexico way back 1587. In 1587, the Pope granted the petition of Fray Diego de Soria, before the covenant of San Agustin Acolman, to hold Mass outdoors during Christmas. The Church then could not accommodate the large number of people who attended the evening mass. During the old times, the pre-dawn mass is usually announced by the ringing of the church bells. In some rural areas, a brass band would play loud Christmas music loud enough to be heard all across town. It also was believed parish priests would go house to house to knock doors to wake and call all people to attend Misa de Gallo. The large number of people in attendance consists mostly of fishermen who pray for a good harvest when they hear mass before going out to the sea to fish.

The Modern Simbang Gabi

Up to this modern time, Simbang Gabi continues to live on in Catholic churches in the Philippines. It is a tradition upholded and celebrated in many ways. Christmas is felt everywhere even at churches where lanterns or parols with colorful lights fill every streets and every window. Christmas songs are played everywhere to warm the hearts. Families, friends, lovers and relatives frequent to the nearest local church to attend the nine day novena of Simbang Gabi.

Simbang Gabi has a strong association to the Filipino’s love of food. Shortly after the mass, traditional delicacies winds its way and are sold in stalls outside the church. It is usual to see Filipino favorites like bibingka (rice cake), puto bungbong, suman sa pasko, suman sa ibos served with tea or coffee. Breakfast roll or hot pandesal are also a popular breakfast food among Filipinos.  Filipino often hurry home to spend time with their family when the last Misa de Gallo or Simbang Gabi has ended. The usual yet special Filipino food and Filipino desserts often served during noche buena are queso de bola or edam cheese, tsokolate or hot native chocolate drink jamon en dulce or ham, pancit, barbeque, lechon or suckling pig, Western and native cakes, lumpia, rice among many others.

The Message of Simbang Gabi

Simbang Gabi is more than an old tradition that needs to be observed and celebrated because we need to do so. Simbang Gabi continues to be a significant moment where it strengthens the relationships among family members and a time to restrengthen our faith in God. This is a special time when we feel the loving presence of our Lord and a spiritual preparation for Christmas, the birth of Jesus Christ. Most Filipinos believe a sincere wish is granted after completing the nine series of masses. It does not matter, however, when one fails to attend the Simbang Gabi from December 16 up to Christmas Eve or the total of nine dawn masses. The blessings given by the Lord does not depend on the number of masses attended. What really matters is what lies inside the heart and the sincerity and morale to the person who receives the Lord’s blessing.

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Watch This Video on How to Make Leche Flan or Philippine Custard

Posted on November 4th, 2008 by Toni

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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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Mango Float

Posted on October 27th, 2008 by Toni

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Ingredients

200 grams graham crackers (approximately)

1 (10 1/2 ounce) can all purpose cream

3 large ripe mangoes

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.

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Watch and learn how to make Mango Float

Posted on October 27th, 2008 by Toni

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An instructional video on how to make a frozen and yummy treat, Mango Float!

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Ginataang Halo Halo (Coconut Milk Dessert)

Posted on October 22nd, 2008 by Toni

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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.

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Watch & Learn How to Make Maja Blanca

Posted on October 19th, 2008 by Toni

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An instructional video on how to cook and style Maja Blanca!
Created by Carlos Aquino, Jr. and Ralph Ramos of DLS-CSB.

View our Maja Blanca recipe.

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  • Secrets of Filipino Cooking

    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.

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