Filipino Desserts

(3 votes, average: 3.33 out of 5)

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Technorati Tags: dessert, easy snack, Filipino native delicacy, philippines, recipes

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Ingredients

For the meringue layers:
5 egg whites
1 cup sugar
1 1/2 cups cashew nuts, toasted and chopped
1/2 tsp. vanilla

For the pandan buttercream:
1/2 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, softened
1 1/2 tsp. pandan extract
green food coloring
2 tbsp. cashew nuts, toasted and chopped, for garnish

Directions:
Make the meringue layers:
1. To toast cashews, spread them out on a baking sheet and toast
in a slow oven (200 degrees) until they turn golden, about 20
minutes.
2. Stir the cashews every so often to keep them from
burning.
3. Separate the eggs while they are still cold, then allow them to come to room temperature.
4. Put the egg whites in a mixing bowl, beat until frothy.
5. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy.
6. Fold in the toasted cashew nuts and vanilla.
7. Preheat the oven to 350 degrees F.
8. Grease and flour four 9″ square or round backing pans, or two large baking sheets.
9. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size.
10. Bake the meringue for about 25 minutes, or until set and golden brown.

Technorati Tags: buko sansrival recipe, desserts, filipino recipe, Filipino snacks, pastry, philippines

(1 votes, average: 2 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

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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

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Christmas in the Philippines is no exception getting into the season of giving. The tradition of giving is best illustrated in “monito, monita” as Filipino’s own version of kris kringle or gift exchanging. It is usually done among group of friends, classmates, or officemates.

The mechanics of “monito, monita” is fairly simple as asking participants to bring a gift, at an agreed amount, which is later raffled off to the participants during Christmas party.

Kris kringle usually starts several weeks ahead of Christmas party. All participants name are placed in a box where each member will pick a name from the box. The name picked is your monito (male) or monita (female). Thus, your lucky monito or monita will receive the series of gifts given. It is a big no-no to reveal your monito or monita. It is saved for revelation on the day of the Christmas party.

How it works
Here is what you should do: You have to give your monito or monita a small gift every day or every week. The frequency depends on the rules set by the group.

Here is a list of suggested themes you can set with your group:
1. something round
2. something sweet
3. something soft
4. something long and hard
5. something yellow
6. something smooth

There are cases that all participants post their “wish list” on their ideal gifts they want to receive. It gives the giver an easier time to decide what to give to their monito or monita.

Just a friendly reminder
Don’t trade the names you picked with anyone. Maybe you got nervous after picking out the name of your boss. Maybe you don’t know the person you picked that you just want to trade it. No matter what your reason is, never ask anyone to trade names with you. It may offend the person whose name you traded. If your monito or monita is somebody you are not close to or have ill feelings, Christmas is the perfect time to forget your differences and move on to better relationships.

Read about Christmas Traditions in the Philippines here.

Read about sweet and unique style of Noche buena in the Philippines.

Read about Simbang Gabi as a Filipino Christmas tradition.

Read about unique Christmas decorations of Filipinos.

Technorati Tags: christmas party, exchange gifts, filipino traditions, kris kringle, philippines

(4 votes, average: 4.5 out of 5)

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Ingredients:
250 grams butter, softened
230 grams castor sugar
4 whole eggs
1 tsp vanilla flavoring
½ cup milk, or as needed
1 cup durian pulp

Directions:
1. Combine softened butter and castor sugar in mixing bowl. Beat until fluffy.
2. Add the eggs one by one to butter-sugar mixture.
3. Add sifted flour.
4. Add vanilla and milk. Blend well.
5. Add more milk as need if the mixture is so hard. The batter should be more of a liquid in consistency.
6. Heat oven to 180 degrees Celsius.
7. Line the cake tin with oil then flour or line with aluminum foil.
8. Pour batter to half of the level of the height of the tin.
9. Bake for 45 minutes.

Technorati Tags: cake recipe, durian butter cake, Filipino Dessert, philippines

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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

(4 votes, average: 4 out of 5)

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One of the delicacies found in Dagami, Leyte is Binagol. It is a sweetened taro pudding with nuts. is a recipe proudly from Philippines. This popular Filipino delicacy is made from talyan - a root crop species like gabi that grows and is imported from Palapag, Northern Samar. Binagol is mixed with eggs, coconut milk, sugar, butter, nuts and chocolate. It is packaged and steamed using banana leaves and polished coconut shells called “bagol,” hence the name “binagol.” It’s sweet and delicious.

Ingredients:
3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2″ diameter and 2″ high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying

Directions:
1. Mix first three ingredients and cook over moderate heat for 6 minutes. Constantly stirring. Lower heat and continue cooking for 10 minutes.
2. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
3. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.
4. Steam half an hour. Makes 12 servings.

Technorati Tags: binagol Tacloban leyte, filipino delicacy, philippines, recipes, sweets

(6 votes, average: 2.67 out of 5)

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Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter

Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10 minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated coconut.

Technorati Tags: Filipino Dessert, philippines, puto maya recipe, rice, snacks, sweets

(3 votes, average: 1.67 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