Filipino Desserts

(1 votes, average: 2 out of 5)

 Loading ...

Filipino rice cakes (muffins) come in a variety of preparations and ingredients which makes them very special. Here’s another variety to Puto, which is a regular Filipino delicacy. Enkiwar recipe uses glutinous rice or malagkit in tagalog. Recipe found below:
Ingredients:
1 1/2 cup malagkit (glutinous rice)
water for soaking the rice
3 cups coconut milk
1 teaspoon salt
1/4 kilo sugar
Bilao lined with banana leaves
*Bilao - a round tray made from bamboo

Directions:
1. In a bowl, soak malagkit in water for 30 minutes or until soft. Drain the water from the bowl.
2. In a pot, boil the coconut milk.
3. Add salt.
4. Remove from fire until about a cup has been evaporated.
5. Put the malagkit in a pot of coconut milk turning often to avoid scorching until the rice has dried a bit and has softened.
6. Cook the softened rice in moderate heat and add the sugar, turning often until cooked.
7. Remove from fire and place in a bilao (bamboo tray) lined with banana leaves.
8. Serve either hot or cold.

Technorati Tags: desserts, filipino delicacy, native kakanin, philippines, puto malagkit glutinous rice, recipes

(2 votes, average: 4.5 out of 5)

 Loading ...

Pichi-pichi is a steamed Filipino dessert made of coconut and cassava or kamoteng kahoy. It is another widely enjoyed delicious native delicacy in the Philippines. This Filipino delicacy was introduced in Quezon province, Philippines. It is also now being made and sold at Mariz Restaurant, Magapit, Lal-lo, Cagayan.

Ingredients:
1 1/2 cups grated cassava
food coloring
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups of water until reduced to one cup, and cooled (or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water “lihiya”
grated coconut for topping

Directions:
1. Mix the sugar and the pandan flavored water . Continue mixing until sugar is dissolved.
2. Mix the cassava. Add the lye water drop by drop mixing well as you do so.
3. Pour into a mold or bowl that fits a bamboo steamer. Steam until the mixture becomes translucent.
4. Scoop out the cooked mixture while still hot. You can use an ice cream scoop or a tablespoon. Roll into grated

Technorati Tags: filipino delicacy, Filipino Dessert, native kakanin, pichi pichi recipe, steamed cake recipe

(3 votes, average: 3 out of 5)

 Loading ...

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

(No Ratings Yet)

 Loading ...

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

(4 votes, average: 4 out of 5)

 Loading ...

One of the delicacies found in Dagami, Leyte is Binagol. It is a sweetened taro pudding with nuts. is a recipe proudly from Philippines. This popular Filipino delicacy is made from talyan - a root crop species like gabi that grows and is imported from Palapag, Northern Samar. Binagol is mixed with eggs, coconut milk, sugar, butter, nuts and chocolate. It is packaged and steamed using banana leaves and polished coconut shells called “bagol,” hence the name “binagol.” It’s sweet and delicious.

Ingredients:
3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2″ diameter and 2″ high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying

Directions:
1. Mix first three ingredients and cook over moderate heat for 6 minutes. Constantly stirring. Lower heat and continue cooking for 10 minutes.
2. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
3. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.
4. Steam half an hour. Makes 12 servings.

Technorati Tags: binagol Tacloban leyte, filipino delicacy, philippines, recipes, sweets

(6 votes, average: 2.83 out of 5)

 Loading ...

Ingredients:
2 packs frozen ube
1 box sweet rice flour or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)

Preparation:
1. Thaw frozen ube.
2. Make latik in a separate pot.
3. Wilt each banana leaf then brush with coconut oil.
4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little coconut oil.
5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent sticking.
6. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand using a piece of oiled banana leaf.
8. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
9. Cool and score prepared ube in diagonal shapes and put latik on top.

Technorati Tags: filipino delicacy, Filipino Desserts, snacks, ube jam recipe

(6 votes, average: 4.33 out of 5)

 Loading ...

Baye Baye is an easy to make recipe of Western Visayas Region VI made from toasted pinipig, coconut water and grated young coconut.

Ingredients:
2 cups pinipig
1 cup coconut water
1/2 cup sugar
1 1/2 cups butong (young coconut),grated

Preparations:
1. Grind toasted pinipig.
2. In a separate bowl, mix ground pinipig, coconut water and sugar.
3. Mix well before adding grated butong.
4. Divide into serving portions.
5. Wrap each serving in banana leaves or wax paper.
6. Chill before serving.

Technorati Tags: baye baye recipe, filipino delicacy, Philippine Recipes, sweet dessert

(4 votes, average: 5 out of 5)

 Loading ...

Ingredients:
3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
1 tsp salt
1/2 cup sugar
Banana leaves

Preparations:
1. Wash malagkit very well. Drain. Cook with coconut milk, salt, and sugar in a wok, stirring constantly.
2. When mixture is almost dry, stir to prevent it from sticking to bottom of wok. Reduce heat, and cover mixture with banana leaves for a few minutes.
3. Wrap 2 tablespoons of cooked malagkit in dried banana leaves.
4. Tie in pairs. Steam for 30 minutes in a big pot.
5. Serve with hot chocolate or ripe mangoes.

Technorati Tags: budbud pilipit recipe, filipino delicacy, Filipino Dessert