Filipino Desserts

(2 votes, average: 1.5 out of 5)

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Filipino rice cakes (muffins) come in a variety of preparations and ingredients which makes them very special. Here’s another variety to Puto, which is a regular Filipino delicacy. Enkiwar recipe uses glutinous rice or malagkit in tagalog. Recipe found below:
Ingredients:
1 1/2 cup malagkit (glutinous rice)
water for soaking the rice
3 cups coconut milk
1 teaspoon salt
1/4 kilo sugar
Bilao lined with banana leaves
*Bilao - a round tray made from bamboo

Directions:
1. In a bowl, soak malagkit in water for 30 minutes or until soft. Drain the water from the bowl.
2. In a pot, boil the coconut milk.
3. Add salt.
4. Remove from fire until about a cup has been evaporated.
5. Put the malagkit in a pot of coconut milk turning often to avoid scorching until the rice has dried a bit and has softened.
6. Cook the softened rice in moderate heat and add the sugar, turning often until cooked.
7. Remove from fire and place in a bilao (bamboo tray) lined with banana leaves.
8. Serve either hot or cold.

Technorati Tags: desserts, filipino delicacy, native kakanin, philippines, puto malagkit glutinous rice, recipes

(4 votes, average: 3.25 out of 5)

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Pichi-pichi is a steamed Filipino dessert made of coconut and cassava or kamoteng kahoy. It is another widely enjoyed delicious native delicacy in the Philippines. This Filipino delicacy was introduced in Quezon province, Philippines. It is also now being made and sold at Mariz Restaurant, Magapit, Lal-lo, Cagayan.

Ingredients:
1 1/2 cups grated cassava
food coloring
1 cup sugar
1 bundle of pandan leaves, boiled in 2 cups of water until reduced to one cup, and cooled (or canned pandan concentrate, or a few drops of pandan essence in a cup of warm water)
1/2 tsp lye water “lihiya”
grated coconut for topping

Directions:
1. Mix the sugar and the pandan flavored water . Continue mixing until sugar is dissolved.
2. Mix the cassava. Add the lye water drop by drop mixing well as you do so.
3. Pour into a mold or bowl that fits a bamboo steamer. Steam until the mixture becomes translucent.
4. Scoop out the cooked mixture while still hot. You can use an ice cream scoop or a tablespoon. Roll into grated

Technorati Tags: filipino delicacy, Filipino Dessert, native kakanin, pichi pichi recipe, steamed cake recipe

(8 votes, average: 4.13 out of 5)

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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

(3 votes, average: 4.33 out of 5)

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Almost all Filipinos are born with a sweet tooth and most of us might never outgrow it. Filipinos are known to have a hearty appetite and just love to eat. In fact, a typical Filipino eats three meals a day and two snacks in between. This is the reason why Philippine desserts have always been a large part of Philippine cuisine. Most Filipinos feel something is lacking after eating a hearty meal. A meal simply isn’t complete without finishing it with a sweet dessert.

Different “Kakanin” or Rice Cakes

Don’t be surprise though to see many fast food joints sprouting like mushrooms across Philippines. The idea of Philippine desserts has evolved through the years but the taste of Filipino desserts still lingers and outweighs the readily available modern quick desserts out there. Here are quick facts about Filipino desserts and you might want to try your hand making one on your own.

Rice Cakes

Merienda means an afternoon snack adapted from the concept of afternoon tea. Food is deeply intertwined in Filipino culture evidently seen by abundant Filipino dessert recipes. Rice is such a well-loved staple of a typical Filipino diet. It’s so well-loved that an array of Philippine desserts is made from glutinous rice in the form of flour. Glutinous rice serves as the main ingredient of different kinds of puddings, cakes and festive foods cooked especially by mixing the rice with coconut milk, sugar and flavoring. To name a few Filipino desserts are rich rice cakes desserts (also called kakainin) such as kutsinta, sapin-sapin, biko, suman, palitaw, bibingka and pitsi-pitsi and steamed rice flour cakes called puto. Kutsinta is a type of brown rice cake. Sapin-sapin are three-layered tricolored sweets made of rice flour, purple yam and coconut milk with its gelatinous appearance. Puto is a famous example of sweet steamed rice cakes prepared in various colors sizes. Palitaw are rice patties covered with sesame seeds, coconut and sugar. Pitsi-pitsi are rice or cassava patties coated with cheese or coconut. Suman are rolled sticky rice steamed hot.

Suman dessert

Filipino desserts may seem complicated at first glance but are actually one of the easiest recipes you can make. If you’re searching for healthy and sweet quick desserts, Filipino desserts may be just what you’re looking for.

Technorati Tags: filipino, Filipino Dessert, native kakanin, philippine desserts, rice cake, sweet tooth