Filipino Desserts

(13 votes, average: 3.69 out of 5)

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

(9 votes, average: 2.78 out of 5)

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Ingredients:
3 cups fresh coconut cream, no water added
1 cup fresh milk
1 cup evaporated milk
1 cup water
5 pcs pandan (fragrant screw pine) leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup fresh butter
3/4 cup cornstarch

Directions:
1. In a wok medium heat, mix all ingredients together thoroughly. Make sure mixture is free of lumps.
2. Turn to low when maja mixture starts to boil. Stir continuously to prevent mixture from scorching
3. When mixture starts to glisten, maja is fully cooked.
4. Immediately transfer to baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Technorati Tags: delicacy, Filipino Dessert, maja de ube, sweet snacks

(1 votes, average: 5 out of 5)

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Ingredients:
1 ¾ cups taro (cooked, grated or mashed)
1/2 cup brown sugar
3 whole eggs
1 1/2 cups condensed milk
½ tsp cinnamon
1 tsp ginger
1 tsp salt
1/8 tsp nutmeg
½ tsp vanilla

Click here to see the pastry shell recipe.
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Directions:
1. Mix all ingredients together and blend well.
2. Pour into unbaked pastry shell.
3. Bake at 350 degrees for 1 hour.

Click here to see the pastry shell recipe.

Technorati Tags: baking, dessert, Filipino Dessert, pastry, taro pie recipe

(2 votes, average: 4 out of 5)

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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

(7 votes, average: 2.86 out of 5)

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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

(6 votes, average: 4.5 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

(1 votes, average: 5 out of 5)

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Ingredients:
1 cup heavy cream, chilled
2/3 cup sweetened condensed milk, chilled
1/2 cup mashed ripe mango
1 tsp. vanilla extract
Thin slices of ripe mangoes
slices of chiffon cake

Garnish: (optional)
Mango slices
Cashew nuts or any chopped nuts you may prefer to use
Maraschino cherries

Directions:
1. Blend cream and sweetened condensed milk together. Add mashed mango. Add vanilla. Set aside, preferably keeping it chilled until needed.
2. In a square 9 x 9-inch or a rectangular 9 x 13-inch Pyrex or any transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
3. Spread one third of the cream mixture, arrange some mango slices. Put another layer of the crackers. Repeat the process, ending with the cream mixture on top.
4. Sprinkle with chopped nuts (optional). Garnish with more slices of mangoes or maraschino cherries for a more festive appeal.
5. Chill before serving.

Technorati Tags: Filipino Dessert, food, mango float on a chiffon cake recipe

(3 votes, average: 3.67 out of 5)

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Ingredients:
4 whole eggs
4 tbsp mayonnaise
2 teaspoon sweet pickled relish
2 tbsp green onion, finely chopped
pinch salt to taste
freshly ground pepper to taste

Directions:
1. Fill a small sauce pan with enough water to just cover eggs and bring to a full boil.
2. Lower heat.
3. Cook eggs for about 10 minutes.
4. Remove from heat, drain and immediately cool eggs with cold running water.
5. Peel eggs and finely chop.
6. Add mayonnaise, pickled relish, chopped onion, salt and pepper and mix
7. Spread on a slice of bread.
8. Garnish with lettuce or sprouts (optional)

Technorati Tags: egg salad sandwich spread, Filipino Dessert, recipes, snacks

(4 votes, average: 3.25 out of 5)

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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

(6 votes, average: 4.17 out of 5)

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Ingredients:
250 grams butter, softened
230 grams castor sugar
4 whole eggs
1 tsp vanilla flavoring
½ cup milk, or as needed
1 cup durian pulp

Directions:
1. Combine softened butter and castor sugar in mixing bowl. Beat until fluffy.
2. Add the eggs one by one to butter-sugar mixture.
3. Add sifted flour.
4. Add vanilla and milk. Blend well.
5. Add more milk as need if the mixture is so hard. The batter should be more of a liquid in consistency.
6. Heat oven to 180 degrees Celsius.
7. Line the cake tin with oil then flour or line with aluminum foil.
8. Pour batter to half of the level of the height of the tin.
9. Bake for 45 minutes.

Technorati Tags: cake recipe, durian butter cake, Filipino Dessert, philippines