Filipino Desserts

(12 votes, average: 3.75 out of 5)

 Loading ...

I always look forward to taste Filipino fruit salad in most special occasions. The word “buko” means young, green coconut. Buko is one of the main ingredients of Filipino sweets and deserts.

Here is the recipe of Filipino buko fruit salad. Make your own Filipino buko fruit salad as a tasty treat no matter where you may be in the world.

Ingredients:
1 large can of regular fruit cocktail
1 large can of tropical fruit cocktail
1 package shredded buko (young coconut strips)
1 can of condensed milk
2 cans of all purpose cream
½ or 1 bar of cheddar cheese cut into cubes (optional)

Directions:
1. Drain syrup from fruit cocktails can, shredded coconuts and bottles of nata de coco. Tip: Drain them quickly by combining them all together in a strainer. Leave the ingredients there for 10 to 20 minutes to drain any excess syrup.
2. Place drained fruit cocktails, shredded coconut and nata de coco in a large mixing bowl.
3. Add condensed milk. Mix well.
4. Add all purpose cream and cubed cheddar cheese.
5. Put the large bowl in the fridge to chill for 30 minutes to 1 hour. I prefer to chill the buko fruit salad overnight.

Technorati Tags: buko fruit salad, fiesta, Filipino Dessert, snacks

(2 votes, average: 4.5 out of 5)

 Loading ...

Ingredients:
5 egg yolks
sugar to taste
3/4 cup milk
rind of 1 lemon
1/4 cup sifted flour

Directions:
1. Stir lightly beaten egg yolks into milk.
2. Add flour and mix until smooth. Add sugar and powdered rind.
3. Grease wafer iron (barquillera) on both sides and heat over moderate fire.
4. Drop tablespoon of batter in the center of hot iron, press iron plates together.
5. Heat iron on both sides to brown wafer.
6. Shape barquillos while still warm and soft using a greased wooden cone.

Technorati Tags: barquillos wafer rolls recipe, Filipino Dessert, food, pastries recipe

(9 votes, average: 4.11 out of 5)

 Loading ...

Piaya is a flat unleavened bread with mozcovado (raw) sugar as a filling. It is a product of Negros provinces, sugar capital of the Philippines. Other regions in Visayas also produce the sweet delicacy.

Ingredients:
2 cups all-purpose flour
10 tbsps. oil
1/2 cup muscovado sugar
4 tbps. water
2 cups all-purpose flour
8 tbsps oil
7 tbsps water
1/2 cup sesame seeds

Directions:
1. In a bowl, combine half of the flour and half of the oil; mix well.
2. Divide into 20 portions shape in balls. Set aside.
3. Add some water to the muscovado sugar to make it moist. Divide into 20 portions. Set aside.
4. Mix the remaining flour, oil and some water. Knead to a cylinder and divide into 20 portions.
5. Flatten each portion and top with the flour and oil mixture. Roll out and stuff with muscovado filling. Close the edges.
6. Sprinkle with sesame seeds.
7. Bake in a preheated oven in medium heat or grill until brown on the outside.

Technorati Tags: Filipino Dessert, food, native desserts, native kakanin, Philippine delicacy

(5 votes, average: 3.8 out of 5)

 Loading ...

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

(15 votes, average: 3.07 out of 5)

 Loading ...

Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter

Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10 minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated coconut.

Technorati Tags: Filipino Dessert, philippines, puto maya recipe, rice, snacks, sweets

(11 votes, average: 2.73 out of 5)

 Loading ...

Ingredients:
3 ¼ cups (400g) glutinous rice flour
2/3 cup brown sugar
7 oz boiling water
½ cup Chinese dates, softened in water, cut in half, pits removed, or ½ cup other dried fruit or ¼ dates and ¼ cup nuts
1 tbsp. milk
Water, as needed
1 tbsp white sesame seeds
1 tbsp vegetable oil or nonstick cooking spray

Directions:
1. Prepare the wok for steaming.
2. In a bowl, mix the boiling water and the sugar. Stir constantly to dissolve. (If using peen tong, break the candy into several pieces, so that it will dissolve more easily in the boiling water.) Cool.
3. Soak the Chinese dates in hot water for at least 30 minutes to soften. Another way is to place them in a bowl with water and microwave on high heat for 30 seconds. Cut the dates in half and remove the pits.
4. Place the glutinous rice flour in a large bowl. Make a hole in the middle and add in the sugar and water mixture. Add the milk and begin shaping the dough. Add 1 tablespoon of water to the dough at a time, until you have a smooth dough with a satiny texture. Mix ½-¾ of the Chinese dates, nuts or other dried fruit as you are adding water and working with the dough.
5. Grease a 7 inch square cake pan with vegetable oil or non-stick cooking spray. Place the dough in the cake pan and spread it out to the edges. Decorate with the remaining dates, lightly pushing them into the dough. Sprinkle the sesame seeds on top.
6. Steam the cake over medium-high to high heat for 45 minutes or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool.
7. Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.
To serve :
1. Cut the cake into quarters and then into thin slices 2-3 inches long and ¼ inch wide.
2. You can serve the cake as is or reheat it in the microwave (the amount of time will depend on the size and power of your microwave-start with 10 seconds and then microwave an extra 5 seconds if needed) or re-steam it for 4-5 minutes.

You can also pan-fry the cake, dipping the cake in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on medium-high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

Technorati Tags: chinese new year, Filipino Dessert, food, snack, special tikoy recipe

(3 votes, average: 3 out of 5)

 Loading ...

Ingredients:
1/4 cup butter
1/3 cup ground unsalted almonds
1 cup coconut flakes
12-ounce can condensed milk
1 cup sifted flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar 3 eggs, separated
1/3 cup cold water
1 teaspoon vanilla confectioner’s sugar

Directions:
1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.
2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.
3. Sift together flour, cocoa, salt, baking soda and sugar.
4. Beat egg yolks in bowl until fluffy.
5. Blend sifted dry ingredients, water and vanilla and beat for another minute.
6. Beat egg whites separately until stiff and fold into mixture.
7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.
8. Transfer to a serving platter and sprinkle with more confectioner’s sugar.
9. Slice to serve.

Technorati Tags: baking recipe, Filipino Dessert, jelly roll, pianono, recipe, snack

(2 votes, average: 4.5 out of 5)

 Loading ...

Ingredients:

2 pounds pork rind, cut into 1-inch square
1 cup vegetable or corn oil
Patis or salt and freshly ground pepper to taste
3 cups of water

Dipping sauce:
3 tablespoons apple cider vinegar
1 tablespoon salt
3 cloves crushed garlic

Preparations:

1. In a deep pot, boil cut pork rind in water and salt for 30 minutes.
2. On an oven pan, spread the cooked pork rind and bake at 300F for 3 hours
3. Set aside and allow tocool.
4. In a skillet, deep fry pork rinds in hot oil over high heat until they puff up.
Dipping sauce
1. Combine all ingredients and mix well.

Technorati Tags: chicharon, Filipino Dessert, pig skin recipe

(19 votes, average: 4.21 out of 5)

 Loading ...

INGREDIENTS:

* 12 egg whites
* 2 cups white sugar
* 1 teaspoon cream of tartar
* 2 cups chopped cashews, toasted
* 1 pound butter, softened
* 12 egg yolks
* 2 cups white sugar
* 1 cup water
* 2 tablespoons dark rum
* 2 cups chopped cashews, toasted

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8×12 inch pans with parchment paper.
2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
4. To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.
5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.

Technorati Tags: Filipino Dessert, napoleon layered cake, sansrival recipe

(6 votes, average: 4.83 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