Filipino Desserts

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Ingredients:

1 cup black glutinous rice
1 cup white glutinous rice
3 cups water, halved
½ cup sugar, halved
2 cups coconut milk, halved
salt
banana leaves
coconut jam

Directions:

1. Preheat oven to 350°F. Line an 8-inch round or square pan with banana leaves, set aside.
2. Cook the rice in 2 separate non-stick saucepans: Heat 1½ cups water, then add each of the rice. Let come to a full boil, lower the heat, cover, and simmer for 30 minutes.
3. Stir in the coconut milk, sugar, and a pinch of salt and cook for 1 minute more.
4. Spread the cooked black rice evenly on the lined pan.
5. Spread the cooked white rice evenly on top of the black rice.
6. Spread coconut jam all over the rice.
7. Bake for 30 minutes.
8. Transfer the pan on the upper rack, turn on the broiler, and broil for a few minutes until jam is bubbly and browned. Do not let burn.
9. Cool before slicing.

Technorati Tags: black and white layered bibingka recipe, Filipino Desserts, food, native kakanin recipe, philippine desserts snacks

(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

(2 votes, average: 3 out of 5)

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You willl definitely love this Kalabasa or Pumpkin leche flan recipe.  It is your regular leche flan with a pumpkin!  Recipe found here.

Ingredients
• 2 cups kalabasa (pumpkin), cut finely or grounded
• 1 cup condensed milk or 220 ml
• 3 whole eggs
• sugar
• 1/2 teaspoon dayap (lime) or vanilla

Directions:
1. Boil the squash. Mash until smooth.
2. Add eggs, mil, rind or vanilla. Strain.
3. Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until sugar browns.
4. Place the squash mixture into the llanera, and steam for about 20 minutes.

Technorati Tags: Filipino Desserts, kalabasa leche flan recipe, philippine leche flan, pumpkin custard

(3 votes, average: 3 out of 5)

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Technorati Tags: Filipino Desserts, how to carve watermelon, thai food carving, video

(2 votes, average: 5 out of 5)

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Material: 2 red or green apples

Equipment: sharp pointed knife, carving knife

Directions:
1. Wash the apples.
2. Cut a wedged-shape slice as in the picture.
3. Trim away any of the core, leaving the flesh and skin.
4. With the carving knife, cut the slice to the shape of a leaf.
5. With the tip of the knife, make curving grooves in the skin to represent the veins of the leaf. Work from the base of the leaf to the tip.
6. Cut notches along the edges of the leaf.

Read tips on how to food carve here.

Technorati Tags: Filipino Desserts, food carving recipes, how to carve an apple leaf, tips techniques

(1 votes, average: 5 out of 5)

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Food presentation is an integral part of any cooked dish. You can consider adding flair to the buffet table with a touch of creativity known as food carving!

The world of food styling plays an important role on the pleasure of our eyes and tastebuds. We eat with our eyes to which explain why food presentation is an important detail, especially in professional event planning.

The art of carving foods is an Eastern custom that has been adopted and followed by creative food preparers around the world.

Countries such as Thailand and Japan consider food carving as part of the presentation of the meal. The stunning designs can be created as to make food the center of attention. It is a sight to behold for guests that dramatically make the dining table visually appealing.

There are two secrets to food carving which is so not a secret anymore after you read this: product and practice. The sharpest paring knives and best-looking produce to start the task will result in the best carvings. Like any other craft, practice makes perfect. Experiments and try out a few carvings so you will only get better with each try. What’s more is you get to eat the scraps regardless if you successfully or failed to carve a food.

It takes hours to create elaborate carvings but practice makes food carving no sweat. Soon you will find yourself designing your own patterns for watermelons, radishes, and any fruit and vegetable sturdy enough that can hold its form when carved.

Gain inspiration on a carved watermelon found below:

This popular melon basket is perfect for any summer occasion.

Having a baby shower or christening party this summer? Here’s your centerpiece!

Kids love melon! Having a birthday party for your favorite little guy? Here’s a pirate ship!

This spouting whale can hold melon salad at your next pool party! Need a punch bowl? You can cut away less rind for a deeper body

This pretty swan will require a bit more expertise.
It would be a perfect centerpiece for the food table at a wedding shower or garden reception.

General Tips for Better Carving

• When carving the watermelon, to prevent it from rolling around and to absorb the juice, lay a heavy towel on a counter top and place the watermelon on top.
• Use a non-toxic water-soluble marker to lightly draw an outline of the object you want to carve (basket with handle, carriage, etc.)
• Use a large sharp knife to carefully cut the melon along the drawn line.
• Use a scalloped, curved or zigzag pattern rather than a straight line for the cut edge, if desired.
• Use a melon baller to scoop out the flesh, then place it in a large bowl and set aside. Just before serving, carefully spoon the melon salad into the carved watermelon vessel.
• Use a vegetable peeler to shave and smooth the cut edges around your carved melon.
• Use a large metal spoon to scrape away any remaining melon on the inside of your “bowl”.

Technorati Tags: Filipino Desserts, food carving, food presentation, general tips, the art of food styling, watermelon

(5 votes, average: 4.4 out of 5)

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Ingredients:
graham crackers
2 can condensed milk
big can of fruit cocktail

Directions:
1. Layer a dish with the graham crackers.
2. Pour some condensed milk over it, put a layer of the fruit cocktail.
3. Add another layer of graham crackers. Alternate the ingredients until your container is filled.
4. Refrigerate before serving.
5. Best serve chilled.

Technorati Tags: chilled desserts, cream de fruta recipe, Filipino Desserts, food

(1 votes, average: 2 out of 5)

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Ingredients:
2 large cans of white lemonade concentrate
1 large can of orange juice
3 cans of water (use from lemonade or orange juice)
1 quart (950 ml) of ginger ale
1 quart (950 ml) of whiskey
1 bottle of Maraschino Cherries
One frozen ice ring to place in punch bowl.

Directions:
1. Mix lemonade concentrate, orange juice concentrate, water, ginger ale, and whiskey in a large punch bowl.
2. Add the bottle of Maraschino Cherries and the frozen ice ring.

Technorati Tags: christmas punch, drinks, easy mix drinks, Filipino Desserts, recipe

(6 votes, average: 4.17 out of 5)

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Pandesal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs then rolled in fine bread crumbs before cut into individual sizes with a dull dough cutter. The dough are allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of the Dominican Republic called Pan de Agua and Mexico’s most popular type of bread Bolillos.

Ingredients:
1 tablespoon shortening
1 cup warm water
1 tablespoon sugar
2-1/2 teaspoon dry yeast
1 tablespoon salt
5 cups sifted flour
1 cup boiling water
bread crumbs ( for coating )

Directions:

1. Combine shortening, sugar, salt and boiling water in a large mixing bowl.
2. Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until well blended.
3. Let it stand 5 minutes. Add flour gradually and turn out on a light floured board.
4. Knead until smooth and brush with shortening. Cover and let rise in warm place until double in size.
5. Punch down and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals.
6. Roll in bread crumbs. Place on greased cookie sheets. Cover, let rise in warm place.
7. Bake at 425° F 15 to 20 minutes or until golden brown.

Technorati Tags: bread recipes, buns, Filipino Desserts, filipino pandesal, recipes

(1 votes, average: 1 out of 5)

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Have you wondered what to do with your leftover bread?  Here is a Biscocho recipe sure to make bread taste so good and sweet. Enjoy!

Ingredients:
slices of bread (leftover bread can be used)
Butter
Sugar
Cinnamon (optional)

Directions:
1. Apply a thin layer of softened butter or margarine on the sliced bread. Don’t be tempted to apply a thick layer of butter since it will make the bread soggy.
2. Dab the sliced bread on a plate of sugar.
3. Place sliced bread in oven toaster for 450 for 2 minutes, turn to toast for another 2 minutes.
4. Let cool.
5. Serve.

Technorati Tags: bacolod delicacy, biscocho recipe, biscuit, Filipino Desserts