Filipino Desserts

(No Ratings Yet)

 Loading ...

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

(2 votes, average: 5 out of 5)

 Loading ...

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

(3 votes, average: 4.67 out of 5)

 Loading ...

Ingredients:
1 cup sifted flour
1/2 tsp. salt
3 tbsp. water
1/3 c. shortening

Directions:
1. Sift the flour and salt into a medium sized bowl. Cut in the shortening with a pastry blender until the mixture is crumbly.
2. Sprinkle water 1 teaspoon at a time over the mixture and mix lightly with a fork just until the pastry holds together.
3. Roll out on a lightly floured pastry cloth or board to a rectangle.
4. Grease the baking pan or shells with a small amount of oil then dust with flour.
5. Carefully place a rolledl piece of dough on the greased baking pan or baking shells.

Technorati Tags: baking, food, how to make dough, pastry shells recipe

(5 votes, average: 4.4 out of 5)

 Loading ...

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: 5 out of 5)

 Loading ...

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

(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

(2 votes, average: 5 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

(2 votes, average: 3 out of 5)

 Loading ...

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

(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: 2.5 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