Filipino Desserts

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Fruit salad is a very simple Filipino dessert to make. It adds color and sweetness to a noche buena table.

Ingredients:
2 large cans of Del Monte Fruit Cocktail (Imported)
grated Coconut meat from 10 buko (young coconut)
2 cans lychees (optional)
1 small bottle nata de coco (green)
1 small bottle nata de coco (red)
1 small bottle kaong (green)
1/4 kilo seedless grapes
3 small Fuji apples , cubed
1 can condensed milk
2 packs Nestle Cream
1 can Peaches for topping
Few red or green cherries for topping

Directions:
1. Drain the fruit cocktail from the can. Let it sit at least 2 hours to prevent a soggy fruit salad.

2. When all the juices have been drained, mix all the fruits together in a big bowl.
3. Add the condensed milk and cream. Blend well.

4. Transfer to serving bowls and top with peaches and cherries.
5. Freeze or refrigerate properly. Be careful to refrigerate it after it’s done. Buko or coconut meat spoils if not refrigerated or frozen.

Technorati Tags: fruit cocktail, fruit salad recipe, tropical chrsitmas fruit salad

(1 votes, average: 5 out of 5)

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Welcome to our Christmas special where we will feature Filipino dessert recipes and interesting facts about Christmas in the Philippines. Read our first article here on www.filipinodesserts.net.

It is especially true and proudly proclaimed that Filipinos is the “Land of Fiestas”. Christmas season is the most well-known festive fiesta in the Philippines. This country has by far the longest and merriest Christmas season complete with Christmas carols heard as early as September and lovely, colorful Christmas decorations hung up on display whether at homes or at stores. The Christmas season officially starts on December 16 with the attendance at the first of nine pre-dawn masses and continues until the first Sunday of January, Feast of the Three Kings.

The Philippines is the only Asian country to be predominated by Christians which makes Roman Catholic as a religion followed by majority of its people. Christmas day, therefore, is a special and important family affair for most Filipinos as a Christmas tradition. It is a time for family, for sharing and giving and a time for food, fun and fellowship. Christmas Eve is a night without sleep and continuous celebration which Filipino families anticipate for the clock to strike 12 midnight. In some regions where fireworks are allowed, most families greet Christmas at the strike of 12 midnight with sparks and blasts of colorful and lively fireworks.

Noche Buena

The Noche Buena is a tradition inherited form Spanish ancestors where multitude Filipino culinary delight adds rich aroma and appetizing flavor in a Filipino home. Noche Buena is a sumptuous Filipino meal usually partaken by twelve midnight. This feast usually follows after the entire family has attended a late evening church service or Misa de Aguinaldo about an hour or so before midnight. Misa de Aguinaldo or a Holy Mass is being celebrated to celebrate the birth of Jesus Christ. A typical noche buena prepared on the table consists of a main course of Filipino food and Filipino desserts. The entrees of Filipino foods are lechon (roasted suckling pig), fried chicken, lumpia, chicken or pork adobo, rice among many others. Filipino desserts include halo-halo, rice cakes, pastries, cakes and so much more. After all, Filipinos are known for their love of sweets regardless of how old or young they may be. Typical drinks for all ages are soda, fruit punch and juice. Also included in the list of drinks are wine and beer for those who look forward to an intoxicating Christmas!

The Noche Buena could last until four o’clock in the morning noon Christmas day. Most Filipino families will again attend mass or church service during the morning. It is during Christmas day that some godchildren (inaanak) visit their godfather (ninong) and godmother or (ninang). Christmas day is also a perfect time to hold grand reunions of extended family clan members such as grandparents, grandchildren, cousins, uncles and aunts. It is an opportunity for families to get together, open Christmas gifts, singing Christmas carols and story-telling. In some charitable homes, it is also a way to welcome the less fortunate such as orphans or poor people to join the Christmas celebration. Christmas carolers often visit house to house to raise funds for civic organizations and are given donations in cash or kind.

Christmas is a day of family closeness and everyone in the family and clan wishes good cheer and glad tidings to one another. The Christmas spirit of generosity prevails and the love for family and God is emphasized all because of the Christmas traditions that Filipinos adheres to. All of these traditions and beliefs make up Philippines’ longest yet merriest Christmas season known in the world.

Technorati Tags: christmas spirit, christmas tradition, filipino food, misa de aguinaldo, noche buena, philippines

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Taho is a soya-based Filipino dessert made of fresh soft tofu, arnibal (brown sugar and vanilla syrup and pearl tapioca. This staple comfort food is readily available all over Philippines which is sold by “mangtataho” or taho vendor. It is considered a health food, high in protein, low in fat and definitely low cost. The Indonesian and Malaysian equivalent of this Filipino snack is Tahu.

Ingredients:

1 cup soy bean powder or soy bean flour
4 cups water
4 tablespoons lemon juice
2 cups brown sugar for syrup
1 envelope (1 tablespoon) pure unflavored gelatine

Directions:

1. Mix soy bean powder/water and let stand 1 hour or overnight stirring often.

2. Bring to a boil stirring constantly and reduce heat and simmer 8 minutes.

3. Stir in gelatine until dissolved and not lumpy. Remove from heat and add lemon juice while stirring.

4. Transfer to desired bowl and chill.

5. Scoop thin layers and pile them up in a cup. Topped with hot syrup to cover.

To make syrup:

Dissolve 1 cup brown sugar in 1 cup water. Llet it boil for 5 minutes.

Technorati Tags: beancurd sweet syrup, soya based snack dessert, taho

(4 votes, average: 3.75 out of 5)

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Want to taste a healthy and affordable Filipino dessert?

Try this Filipino snack called Taho. This staple comfort food is delicious, creamy and sweet Filipino snack. Follow this instructional video on how to make Taho.

Technorati Tags: taho video

(1 votes, average: 5 out of 5)

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Champorado is a sweet chocolate rice porridge is one of the Filipino desserts or can be an alternative to the usual rice meal. It is traditionally made by boiling sticky or sweet rice and cocoa powder. The cocoa gives it a distinctly brown color. Champorado is best served for breakfast and sometimes eaten together with dried fish locally known as tuyo. There are dry champorado mixes, which may be found in some Asian food stores, are cooked by adding just boiling water. It can be served hot or cold and with milk and sugar to taste.

Ingredients

1 cup glutinous (sweet/sticky) rice

2 1/2 cups water

1/2 cup (more or less to taste) unsweetened cocoa

1/2 cup (more or less to taste) sugar

1/8 tsp. vanilla extract (optional)

4 ounces sweetened condensed milk

Directions

1.  Cook or boil rice in a medium-sized saucepan with 2 1/2 cups water.

2.  Stir constantly to prevent rice from sticking at the bottom.

3.  When rice is fluffy and soft, add cocoa, sugar and vanilla.

4.  Serve in bowls with swirls of sweet condensed milk on top. Serves 4 people.

Technorati Tags: champorado, sweet rice porridge

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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.

Technorati Tags: filipino, Filipino Dessert, native kakanin, philippine desserts, rice cake, sweet tooth

(1 votes, average: 5 out of 5)

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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.

Technorati Tags: Leche Flan Philippine Custard video recipe

(1 votes, average: 5 out of 5)

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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.

Technorati Tags: Mango float recipe

(2 votes, average: 3 out of 5)

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

Technorati Tags: mango float recipe video

(1 votes, average: 5 out of 5)

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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.

Technorati Tags: coconut milk dessert, ginataang halo halo recipe, guinataan