Filipino Desserts

(31 votes, average: 3.74 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

(5 votes, average: 2.6 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

(12 votes, average: 3.33 out of 5)

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Binignit is a stew made of rich and creamy root crops in coconut milk.  It is perfect as desserts.

Ingredients:
1 pc white gabi (taro root) you can substitute cassava if available, cubed
1/2 cup sugar
2 pcs yellow camote (sweet potatoes), cubed
1/2 tsp salt
1 pc ube (purple yam), cubed
4 tbsps landang or tapioca
4 pcs ripe saba banana (plantain), sliced
6 pcs ripe langka (jackfruit)
2 cups coconut milk
1 cup coconut milk, diluted with water

Directions:
1. Cook gabi, camote, ube, and saba or plantain bananas in diluted coconut milk. Optional: I boil hard ingredients then drain them before adding diluted coconut milk. I t saves me lots of time.
2. Add sugar, salt, and landing or tapioca. Add sugar according to preference.
3. Add strips of langka then simmer until all ingredients are tender and mixture is thick.
4. Add 2 cups coconut milk. Cook in medium heat.
5. Do not boil or liquid will curdle. Adjust amount of coconut milk to the rest of the ingredients.
6. Serve hot.

Technorati Tags: binignit recipe, Filipino Desserts, root crop stew recipe, sweet snacks

(10 votes, average: 4.3 out of 5)

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Ingredients:

4 cups malagkit rice (glutinous rice )
1-1/2 tablespoons salt
3 cups thick coconut milk
buli leaves (for wrapping the suman)

Directions:

1. Wash rice and soak with water until it swells. Mix with 2 cups coocnut milk and salt.
2. Wrap mixture in prepared buli leaves (do not fill them up completely)
3. Place suman in large container. Fill with water and remaining 1 cup coconut milk until suman is completely immersed.
4. Let boil until suman is cooked. Served with sugar and ripe mangoes.

Technorati Tags: delicacy, Filipino Desserts, suman sa ibos recipe, sweet rice in banana leaves recipe

(3 votes, average: 4.67 out of 5)

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Ingredients:
1 cup sugar
½ cup water
1 cup shelled roasted peanuts

Directions:
1. Cook sugar and water to 348 degrees F.
2. Quickly stir in the peanuts.
3. Pour immediately on warm buttered tin.
4. Cut when slightly cool.

Technorati Tags: Filipino Desserts, nuts, peanut brittle, recipe, snack, sweets

(3 votes, average: 3.33 out of 5)

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Cassava or kamoteng kahoy is a root crop widely used in the Philippines. You may not be familiar with the root crop itself but may have run across some of the by products of cassava. To name a few, Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir-fried dishes. Cassava suffered from some very bad publicity two years ago when school children died in Bohol after eating maruyang balanghoy, a snack of fried cassava although subsequent investigations showed that it was the cooked snack that was the culprit, not the cassava itself.

Filipino uses Bibingka as a local term to describe a cake. The term is more commonly associated with rice since most native cakes are made from rice. In some regions where rice cannot be grown and where crops like corn and cassava are substituted, it is common to find native cakes labeled as bibingka.

Bibingka Cassava is a traditional Filipino recipe for a classic dessert of a cassava-based cake topped with a coconut milk and egg yolk custard and sprinkled with cheese as toppings before serving. The Filipino specialty can be eaten for breakfast or for snacks.

Cassava bibingka is a type of rice cake of the Philippines. Cassava flour serves as a substitute for rice flour in the recipe of cassava bibingka. This Filipino dessert is made of cassava flour, steamed and served with a coconut custard-like topping.

Find recipes of cassava below and enjoy its rich taste of a Filipino dessert.

Bibingka cassava recipe

Cassava pudding recipe

Cassava cake with egg toppings

Technorati Tags: bibingka cassava, Filipino Desserts, Filipino native recipes, food, native delicacy, recipes

(11 votes, average: 4.36 out of 5)

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Polvoron coated in sweet chocolate makes an excellent gift during special occasions such as Christmas parties or birthdays.

Ingredients:

2 cups of all purpose flour, sifted
2 cups powdered milk
1 cup refined white sugar
1 cup butter

Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar

Directions:

1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.

Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.

Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.

Technorati Tags: chocolate coated polvoron recipe, chocolate desserts, Filipino Desserts, snacks, sweets

(7 votes, average: 1.71 out of 5)

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Ingredients:

2 pounds grated cassava
One 16 ounce can less 6 tablespoons coconut cream
½ cup sugar
6 tablespoons coconut cream
One 14-ounce can condensed milk
2 cups coconut milk
5 whole eggs
6 tablespoons condensed milk
One 13-ounce can evaporated milk
Grated coconut

Toppings
2 egg yolks, beaten

Directions:

1. Preheat oven to 350F. In a mixing bowl, In a mixing bowl, combine pudding ingredients. Save 6 tablespoons coconut cream for topping.
2. Mix well. Pour mixture into a buttered 11-3/4 inch shallow rectangular cake pan and bake for approximately 30 minutes.
3. Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.

Technorati Tags: cassava baking, delicacy, Filipino dessert recipe, Filipino Desserts, philippines

(2 votes, average: 2.5 out of 5)

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Ingredients:

Bilo bilo
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit 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
Banana leaves
Directions:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
Place ground malagkit in a cheese cloth and squeeze out water.
2. Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
3. Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the balls
on the pan. Set aside.
4. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
5. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
6. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
7. Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.

Technorati Tags: baked bilo bilo, delicacy, Filipino Desserts, foods, snacks

(19 votes, average: 3.89 out of 5)

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Ingredients:
8 egg yolks
8 egg whites
1/2 cup sugar
1/3 cup water
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sifted cake flour
1/3 cup melted Butter
1/3 teaspoon orange extract
1/4 teaspoon lemon extract
1 teaspoon cream of tartar
3/4 cup sugar

Procedure:
1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.
2. When sugar granules are well blended in the mixture. At low speed, add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff for about 4 minutes.
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
6. Pour the mamon mixture into the greased molds until 3/4 full.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter or grated cheese and roll in a plate of sugar.

Technorati Tags: Filipino Desserts, mamo recipe, yellow sponge cake recipe