Filipino Desserts

(4 votes, average: 3.5 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

(10 votes, average: 4.1 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