Filipino Desserts

(12 votes, average: 3.92 out of 5)

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Technorati Tags: desserts, Filipino Dessert, Philippine cuisine, Philippine food, Quick Desserts

(2 votes, average: 5 out of 5)

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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.

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

(3 votes, average: 5 out of 5)

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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

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Bake a sweet-smelling apple pie with the recipe below. It is perfect as a Christmas dessert. Enjoy!

Ingredients:
Pie crust
This recipe makes enough dough for a double crust pie (one top crust & one bottom crust).
8 or 9-Inch Double Crust
3 level cups all-purpose flour
1 level teaspoon salt
1/2 cup margarine
1/2 cup butter or shortening
5 tablespoons cold water
1 tsp sugar (optional)

Directions to make crust:
1. Combine flour, salt in bowl. Create well.
2. In the well, add margarine and butter.
3. Using a fork or pastry cutter, combine butter/margarine with the flour until well blended.
4. With a few tablespoons of water, add to the flour mixture and slowly form a ball. Add more water if desired.
5. Roll the dough from center outwards form a circle. Make sure the diameter is one inches more than the top of the pie plate.

Ingredients:
Apple pie filling
1/4 cup brown sugar , packed
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsps butter
8 to 10 green tart apples, sliced
3 pieces calamansi juice

Directions to make the filling:
1. Pare and slice apples thinly.
2. Squeeze calamansi juice on sliced apples.
3. Combine the first 7 ingredients above together to create a sugar-spice mixture. Blend well.
4. Coat apples gently with sugar and spice mixture.
5. Spoon into pie crust. Add butter on top.
6. Cover with crust. Flute the top of the pie crust. Slit in center.

Technorati Tags: apple pie recipe, baking, Christmas food, desserts, pastry

(1 votes, average: 1 out of 5)

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Ingredients:
1 cup elbow macaroni
1 cup raisins
1.5 cups nata de coco (coconut gel), drained
1 cup sweetened condensed milk
1 cup mayonnaise
1 cup pineapple chunks, drained

Directions:
1. Boil the macaroni pasta until tender. Follow the directions in the product package.
2. Drain the water when done. Set aside to cool for about 15 minutes.
3. Transfer the cooled macaroni into a large mixing bowl. Pour the rest of the ingredients.
4. Mix the ingredients well.
5. Cover the mixing bowl with cling plastic wrap. Refrigerate for at least an hour.
6. Best served cold.

Technorati Tags: desserts, filipino food, filipino sweet macaroni salad recipe, snack

(2 votes, average: 3.5 out of 5)

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Bibingka Cassava is a traditional Filipino recipe for a classic dessert of a cassava-based cake topped with a coconut milk and egg yolk cistard and sprinkled with cheese before serving. The Filipino specialty can be eaten for breakfast or for merienda.The full recipe is presented here and I hope you enjoy this classic Filipino version of: Bibingka Cassava recipe.

Ingredients:
3 cup grated cassava
1-1/2 cup coconut milk
1-1/2 tbsps. melted butter or margarine
2 eggs
1-1/2 cup sugar
3/4 tbsp. fine salt
1/3 cup coconut cream

Directions:
1. Beat eggs well. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well.
2. Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction).
3. Continue baking until golden brown.

Good for 4 persons.

Technorati Tags: baking, bibingka cassava, desserts, filipino delicacy, kamoteng kahoy recipe

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The experience of visiting Tacloban City is never complete without tasting its sweet side of the plate.  You guessed it right, Tacloban offers delicacies that you will surely love to take home as pasalubong.  Don’t be surprised to hear a Filipino say “pasalubong” when a loved one is on a trip.  It is a term coined that means gift usually from someone who comes home after a trip.

Tidbit

The city of Tacloban (Region VIII) is the capital of the Philippine province of Leyte.  It is the first in Eastern Visayas to be classified as a Highly Urbanized City. The cultural festivals Pintados-Kasadyaan and Sangyaw festivals are held in this city during the month of June.

The type of food in Tacloban is a combination of native and modern Leyte taste.  It is especially influenced by other parts of the country like Cebu, Manila and Mindanao apart from foreign influences such as Western, Spanish , and Asian influences.

Filipino desserts proudly originating in Tacloban that tops my list are Moron, Binagol, Sagmani and Pastillas.  Feel free to try these recipes found here at Filipinodesserts.net blog.

Moron

I can’t enough of the rich, creamy and chocolate sweetness of Moron.  I often look forward on having this treat whenever my Dad visits Tacloban back in my younger days. Moron is made of rice flour mixed with chocolate paste or locally called as Tableya, peanuts and brown or organic sugar. This Filipino dessert is famous during fiestas, Christmas, and New Year.

Make your very own Moron with this recipe.

Binagol

I find Binagol appealing to the sight as well as the taste.  Binagol is a sweetened nutty Taro pudding. The town of Dagami in Tacloban City is the dominant producer of the best and original Binagol in the whole eastern region.

The Binagol is a made of talyan, a taro root, coconut milk, brown or organic sugar, egg yolks, full cream condensed milk.  Binagol is wrapped in wilted banana leaves and coconut shells, and native strings for packaging.

Binagol recipe here.

Sagmani

Sagmani is another suman made of cassava, gabi or sweet potatoes cooked with coconut cream, sugar and sometimes coconut meat.

Pastillas

Pastillas is a sure hit psalubong for kids and people who have sweet tooth.  These bite-sized, creamy and pure cow milk delicacy of Tacloban deserves a place in your pasalubong carts and bags.

Delicious Pastillas recipe here.

Technorati Tags: binagol, desserts, filipino delicacies, moron, pastillas, recipes, sagmani, sweets, tacloban

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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