Filipino Desserts

(No Ratings Yet)

 Loading ...

Ingredients:

1 cup black glutinous rice
1 cup white glutinous rice
3 cups water, halved
½ cup sugar, halved
2 cups coconut milk, halved
salt
banana leaves
coconut jam

Directions:

1. Preheat oven to 350°F. Line an 8-inch round or square pan with banana leaves, set aside.
2. Cook the rice in 2 separate non-stick saucepans: Heat 1½ cups water, then add each of the rice. Let come to a full boil, lower the heat, cover, and simmer for 30 minutes.
3. Stir in the coconut milk, sugar, and a pinch of salt and cook for 1 minute more.
4. Spread the cooked black rice evenly on the lined pan.
5. Spread the cooked white rice evenly on top of the black rice.
6. Spread coconut jam all over the rice.
7. Bake for 30 minutes.
8. Transfer the pan on the upper rack, turn on the broiler, and broil for a few minutes until jam is bubbly and browned. Do not let burn.
9. Cool before slicing.

Technorati Tags: black and white layered bibingka recipe, Filipino Desserts, food, native kakanin recipe, philippine desserts snacks

(No Ratings Yet)

 Loading ...

Add variety to your favorite bilo bilo stuffed with mongo mixture.  Bilo-bilo stuffed with mongo mixture, poured with coconut sauce and then baked.

Ingredients:
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cups ground pure malagkit or glutinous rice soaked in water
refined white sugar

Sauce:
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
dry banana leaves

Procedure:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
2. Place ground malagkit in a cheese cloth. squeeze out water.
3. Transfer to a bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
4. Fill the center with sweetened mongo. Do the same with the rest of the mixture.
5. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set aside.
6. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
7. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
8. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
9. Cook over low heat for 3 minutes.
10. Pour over the malagkit balls to thicken the sauce.
11. Bake for 5-10 more minutes

Technorati Tags: bilo bilo baked recipe, coconut milk dessert, Filipino Dessert, food, ginataang bilo bilo, native kakanin recipe, philippines

(2 votes, average: 5 out of 5)

 Loading ...

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

(6 votes, average: 4.67 out of 5)

 Loading ...

Ingredients:
1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Directions:
1. Cook macaroni noodles according to package cooking instructions.
2. In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
3. Drain carrots. Let cool. Peel skin then dice.
4. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths.
5. Drain pineapple chunks or tidbits.
6. Combine all ingredients while adding salt and pepper, to taste.
7. Serve chilled.

Technorati Tags: Filipino dessert recipe, filipino style chicken macaroni salad recipe, pasta, quick dessert

(3 votes, average: 4 out of 5)

 Loading ...

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.

Technorati Tags: chinese delicacy, desserts, Filipino Desserts, food, siopao recipe, steamed cakes recipe

(6 votes, average: 2.5 out of 5)

 Loading ...

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

(4 votes, average: 4.5 out of 5)

 Loading ...

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: 4.67 out of 5)

 Loading ...

Ingredients:
1 cup sifted flour
1/2 tsp. salt
3 tbsp. water
1/3 c. shortening

Directions:
1. Sift the flour and salt into a medium sized bowl. Cut in the shortening with a pastry blender until the mixture is crumbly.
2. Sprinkle water 1 teaspoon at a time over the mixture and mix lightly with a fork just until the pastry holds together.
3. Roll out on a lightly floured pastry cloth or board to a rectangle.
4. Grease the baking pan or shells with a small amount of oil then dust with flour.
5. Carefully place a rolledl piece of dough on the greased baking pan or baking shells.

Technorati Tags: baking, food, how to make dough, pastry shells recipe

(8 votes, average: 3.75 out of 5)

 Loading ...

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

(2 votes, average: 4.5 out of 5)

 Loading ...

Materials:
Carving knife
Medium to large sized ripe watermelon
Orange slices
Strawberry slices
Kiwi slices

Directions:
1. Almost any shape watermelon will work for this project.
2. Cut a thin slice from the bottom to provide a stable base.
3. Draw the outlines for the carriage as best you can to mirror the image.
4. Use a sharp knife to cut out the section to be used for the handle. Cut all the way through the rind.
5. Use a decorating tool or knife to cut the fancy edges of the carriage.
6. Remove the top section of rind.
7. Hollow the carriage and attach the handle with toothpicks.
8. Attach wheels made from orange slices and hubcaps made from strawberries and kiwis.
9. Fill the carriage with approx. 4 cups of fruit salad.

Technorati Tags: baby carriage, food carving, food decoration, Philippine Recipes, watermelon