Filipino Desserts

(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

(4 votes, average: 3.75 out of 5)

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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

(11 votes, average: 2.73 out of 5)

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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

(6 votes, average: 3.67 out of 5)

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Ingredients:
1 cup brown sugar
2 cups water
1/4 teaspoon salt
4 ripe plantains cut lengthwise into 1/8-inch-thick slices (sliced sweet potatoes may be substituted)
8 ounces sweet butter sherry

Preparations:
1. In a saucepan over medium heat, combine sugar, water and salt until a thick syrup forms. Simmer.
2. Add plantain slices and butter to the syrup and continue simmering for 15 minutes.
3. Lace each individual serving with a tablespoon of sherry and serve at once.

Technorati Tags: Filipino Desserts, food, minatamis na saging recipe, sweetened plantain

(14 votes, average: 4.14 out of 5)

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Ingredients:
2 cups rice flour
1 cup dry coconut flakes or fresh shredded coconut (optional)
1/2 tsp. baking powder

1/4 tsp. salt
1 whole egg, beaten
1 ½ cups coconut milk extract, fresh or canned
confectioner’s sugar
cooking oil

Preparations:

1. Put rice flour, baking powder, and salt in a bowl. Mix together.
2. Add egg and enough coconut milk to bring the dough together, adding 3/4 cup first and then little by little until the dough can be kneaded into a ball. You may not need to add all coconut milk. You can use water if you need more liquid.
3. On a rice flour-dusted surface, roll the dough ball into a rope. Dust your hands first with rice flour. Use the palms of your hand and light pressure, rolling the dough back and forth and starting from the middle and the going outward toward the edges to lengthen the rope.
4. When the rope gets as long as you can handle, start breaking it into smaller pieces that you’re comfortable working with. You may want ropes of 1/3-1/2 inch diameter and about 6 inches long. Take each 6-inch piece and twist it. Dust the dough with rice flour if it starts sticking to your hand.
5. Depending on how much flour you use in the dough, making the twists can be easy or a little difficult. Don’t make too moist dough as it will fall apart. Practice makes perfect.
6. Heat oil in a skillet or wok to 360 degrees over medium-high heat. Or test the oil by throwing a piece of bread into the oil. Check if the pilipit turns brown. If it browns very quickly, the oil is too hot. If it takes more time to brown, then it’s not hot enough. Adjust the temperature as needed.
7. Fry the pilipit one at a time. Separate from each other as dough since they’ll stick together. Cook until evenly browned, turning as necessary. It takes just a few minutes.
8. Drain the fried donut twist or pilipit. Roll or powder with confectioner’s sugar. You can also put chocolate syrup as toppings when warm enough.

Technorati Tags: delicacies, Filipino Desserts, food, fried filipino donut twist, pilipit recipe, recipe

(41 votes, average: 3.66 out of 5)

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Puto is a steamed rice cake popular in Southeast Asian country of the Philippines. Puto is usually eaten as a dessert but can also be eaten for breakfast dipped in a cup of hot, native chocolate. It is the common pair for Dinuguan or Pork blood stew. Puto is a versatile seamed cake since you can incorporate pandan, mango, and other flavorings depending on the flavor you want to eat and serve.

photo credits to dsrc

Ingredients:
1/4 cup butter or margarine, softened (not melted)
1 cup flour or rice flour
1 teaspoonful of baking powder
5 rounded tablespoonfuls of sugar
3/4 cup of milk
4 egg whites
slices of any quick melt cheese (or slices of salted eggs or kesong puti)

Directions:
1. Sift together flour and baking powder in a bowl.
2. In a separate bowl, cream the butter (or margarine) with three tablespoonfuls of sugar.
3. Add the flour mixture and the milk alternately into the butter-sugar mixture mixing as you add.
4. Beat the egg whites until stiff.
5. When peaks start to form, sprinkle the remaining two tablespoonfuls of sugar. Continue beating until stiff peaks form.
6. Fold the egg whites into the flour-milk mixture.
7. Add pandan leaves or pandan flavoring other flavors you choose.
8. Fill the puto molds or muffin pans until about 3/4 full.
9. Top with cheese slices.
10. Steam the puto for about 20 minutes. Place a towel or muslin (katsa) in between the pan and cover if you’re using a metal steamer. The cloth will catch the steam thereby to avoid the condensation from falling into the puto mixture which will prevent them from rising properly.
11. Cool before removing from the molds to retain their solid shape.

Enjoy your puto with the traditional dinuguan.

Click here for a recipe of Dinuguan to pair with your fresh puto.

Technorati Tags: Filipino Dessert, food, puto recipe, special rice cakes

(3 votes, average: 3.67 out of 5)

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Sizzling Sisig is a truly Filipino dessert and a most loved companion for beer. It is said to have originated from Angeles City in Pampanga. This hot and crunchy mixture of pig’s ears, snout, brain and other innards is a staple pulutan favorite. Sisig is served in an sizzling plate and topped with a raw egg. This Pinoy food can be eaten with a steaming plate of rice or by itself as a dessert. There are other alternative of sisig available such as mixture of pork, tuna, chicken, bangus and tofu. Here is our tested pork sisig recipe.

photo credits to Lester Arcega

Ingredients:
½ kilo of pork cheeks
½ kilo of pork or beef togue
½ kilo pork or beef heart
½ kilo liver (beef, pork or chicken)
2 cups of water
1 cup of pineapple juice
1 teaspoon whole black pepper

For the marinade seasoning:
1 cup of finely chopped onions
¼ cup of vinegar
¼ cup of pineapple juice
3-4 pieces of siling labuyo or chili peppers
¼ cup of calamansi or lemon juice
1 cup minced garlic
1 tablespoon of minced ginger
1 teaspoon whole black pepper, crushed
1 piece of crushed bay leaf
Salt

Directions:
1. Mix the pork cheeks, tongue and heart together with salt, water, pineapple juice and crushed black pepper. Boil and let simmer for about an hour until the meat becomes tender.
2. Drain and allow it cool in room temperature.
3. Slice the pork cheeks, heart, tongue and the liver into small 2 inches by 3 inches by ¼ inch cubes..
4. Place the pieces in skewers and grill. Wait until the pork turns brown and crisp.
5. Chop the grilled pieces into cubes about ¼ inches wide.
6. Add and mix the marinade seasoning. Store the sisig in the fridge for 2-3 hours.
7. After 2-3 hours, take out of the fridge and cook in butter in sizzling plate.
8. While sizzling, you may or may not crack an egg on top. The sizzling plate with sisig will cook the egg when mixed with the food.
9. Sprinkle lemon juice and chili sauce on Sizzling Sisig.  Top with chopped onion leaves.
10. Serve hot.

Click here to watch a video on how to cook Sizzling Sisig.

Technorati Tags: cooking, food, pork, sizzling sisig recipe, spicy filipino food

(12 votes, average: 4.25 out of 5)

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photo credits to Framboise

Buko Pandan is one dessert that Filipinos can’t do without. Buko pandan is a mixture of the goodness of coconut, soft gelatin, sweet milk and soothing pandan. Try this fool-proof recipe at home and for parties. Enjoy!

Ingredients:
8 cups of water
Pandan leaves
Green gelatin powder
2 cans of evaporated milk
2 cans of condensed milk
1 can or pack of all-purpose cream
1 cup shredded young coconut meat
1/2 cup small sago
1 scoop fo vanilla ice cream (optional)

Directions:
1. Boil about 8 cups of water
2. Wash pandan leaves and tie it into a knot.
3. Add pandan leaves to boiling water.
4. Dissolve 3 boxes of green gelatin powder in a cup of cold water then add to the boiling water.
5. Let it simmer for 5 minutes.
6. Strain the pandan leaves and put the simmered gelatin in a container.
7. Let it cool “room temperature” then put in fridge.
8. In a bowl, mix 2 cans of evaporated milk with 2 cans of condensed milk and a cup of all-purpose cream.
9. Add fresh or frozen shredded coconut in a bowl.
10. Mix it well.
11. Best served chilled.

Technorati Tags: buko pandan recipe, chilled dessert, food, recipe video, snacks

(7 votes, average: 2.14 out of 5)

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Learn how to bake macaroons from scratch after watching this instructional video.  Macaroons is an inexpensive treat and healthy fiber-rich coconut dessert you can make this Christmas without worrying about expensive ingredients or high calories.

photo credits to Chotda

Technorati Tags: coconut baking, Filipino Desserts, food, macaroons