Filipino Desserts

(2 votes, average: 5 out of 5)

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Ingredients:
1 1/2 cups sugar
2 cups grated coconut
1/2 cup evaporated milk (undiluted)
2 eggs, slightly beaten
1 tablespoon calamansi juice

Directions:
1. Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid burning.
2. Add milk little by little, mixing thoroughly.
3. Add slightly beaten eggs.
4. Continue mixing over moderate heat. Flavor with kalamansi juice.
5. Remove from fire.
6. Drop by teaspoonfuls on wilted banana leaf or wax paper.

Technorati Tags: bocarillo, easy desserts, filipino sweet desserts, kakanin, recipe, snacks, sweetened dried coconut

(2 votes, average: 2.5 out of 5)

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Ingredients:
2 large cans of white lemonade concentrate
1 large can of orange juice
3 cans of water (use from lemonade or orange juice)
1 quart (950 ml) of ginger ale
1 quart (950 ml) of whiskey
1 bottle of Maraschino Cherries
One frozen ice ring to place in punch bowl.

Directions:
1. Mix lemonade concentrate, orange juice concentrate, water, ginger ale, and whiskey in a large punch bowl.
2. Add the bottle of Maraschino Cherries and the frozen ice ring.

Technorati Tags: christmas punch, drinks, easy mix drinks, Filipino Desserts, recipe

(No Ratings Yet)

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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

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Ingredients:
1/4 cup butter
1/3 cup ground unsalted almonds
1 cup coconut flakes
12-ounce can condensed milk
1 cup sifted flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar 3 eggs, separated
1/3 cup cold water
1 teaspoon vanilla confectioner’s sugar

Directions:
1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.
2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.
3. Sift together flour, cocoa, salt, baking soda and sugar.
4. Beat egg yolks in bowl until fluffy.
5. Blend sifted dry ingredients, water and vanilla and beat for another minute.
6. Beat egg whites separately until stiff and fold into mixture.
7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.
8. Transfer to a serving platter and sprinkle with more confectioner’s sugar.
9. Slice to serve.

Technorati Tags: baking recipe, Filipino Dessert, jelly roll, pianono, recipe, snack

(12 votes, average: 4.75 out of 5)

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Ingredients:
3 cups sifted flour
1 cup sifted powdered milk
3/4 cup sifted sugar
1/2 cup pound melted butter
1 teaspoon lemon or vanilla extract
Toasted pinipig

Preparations:
1. Toast flour in a heavy skillet or saucepan over moderate heat until light brown, stirring constantly. Remove from heat and cool.
2. Add powdered milk, sugar, melted butter, pinipig, and lemon or vanilla extract.
3. Form little cakes the diameter of a silver dollar but about a quarter-inch high.
4. Wrap individually in wax paper.

Technorati Tags: Filipino Desserts, polvoron, recipe, sweet

(10 votes, average: 4.1 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

(8 votes, average: 3.5 out of 5)

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Photo Credit to Rubber Slippers in Italy

Ingredients

Crust:
3 cups + 2 tablespoons All Purpose Flour
1 bar butter ( 225 grams)
1/2 cup cold water
1 1/2 teaspoon baking powder
1/2 cup + 2 Tablespoon sugar

Filling:
4 pieces large not-too-ripe mangoes, Carabao kind
1 cup whipping Cream or all purpose cream
1 large can evaporated milk
3/4 cup white sugar
4 tablespoons unflavored gelatin

Preparation

Crust:
1. Mix all ingredients for the crust and knead well. Set aside 1/3 cup for topping and place in a separate baking pan.
2. Form unto pyrex pie plate.
3. Bake both pie plate and the toppings until brown.
4. Set aside until cool. Crush the topping into crumbs.

Filling:
1. Peel and slice mangoes thinly.
2. Arrange over cold crust.
3. Make a mixture of whip cream, evaporated milk and sugar.
4. In a separate bowl, dissolve gelatin into 1/2 cup water then boiled and strained.
5. Add dissolved gelatin immediately since the gelatin solidifies right away into the mixture (whip cream, evaporated milk and sugar) and beat.
6. Pour the blended mixture to crust and mangoes.
7. Refrigerate the pie.
8. Powder extra crust and sprinkle over cold pie.

Technorati Tags: filipino food, mango pie recipe, recipe

(5 votes, average: 4.8 out of 5)

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Technorati Tags: cooler, Filipino Desserts, halo halo, mix mix, philippine desserts, recipe, snack, sweets

(11 votes, average: 3.73 out of 5)

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Ingredients

enough oil for deep frying
8 egg roll wrappers
4 ripe bananas
brown sugar
slivers of jackfruit (langka) (optional)

Preparation

1. Heat enough oil for deep frying.
2. Slice ripe bananas in half lenghthwise. Wrap bananas with the egg roll wrapper with some brown sugar (and slivers of jackfruit) in it. You can seal the egg roll wrapper using water to pasting it together with it.
3. Deep fry until eggroll wrapper turns brown and crunchy and the sugar caramelizes.
4. Place turons on a plate not on paper towels since they will stick to paper towels.Add more sugar on top or drizzle with chocolate syrup, if desired.

Technorati Tags: Filipino Dessert, how to make turon, philippine desserts snacks, philippines recipes, recipe, sweets, turon banana