Filipino Desserts

(3 votes, average: 3.33 out of 5)

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

(1 votes, average: 5 out of 5)

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In the Philippines, it is common to see street peddlers with huge containers, selling this and other drinks to the crowds. Black gulaman cooler is a cold and enjoyable must-have drink especially during the summer months.

Ingredients:
1 can of grass jelly (black)
6 cups of water
4 cups of dark brown sugar
1 teaspoon vanilla extract
750 ml cold water

Directions:
How to make the syrup or arnibal

1. Boil six cups of water in a saucepan.
2. When it comes to boil, add four cups of brown sugar. Stir the mixture continuously until the sugar dissolved.
3. While stirring, simmer until the mixture thickens.

How to make the drink
1. Add about one and a half cup of arnibal into 750ml of cold (in a pitcher). Stir well.
2. Cut grass jelly into small thin cubes and add into the pitcher.
3. Best served cold, without ice.

Servings: 4 to 6 people

Technorati Tags: black gulaman, Filipino Desserts, grass jelly drink, recipes, summer cooler

(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

(2 votes, average: 5 out of 5)

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Ingredients:
4 whole eggs
4 tbsp mayonnaise
2 teaspoon sweet pickled relish
2 tbsp green onion, finely chopped
pinch salt to taste
freshly ground pepper to taste

Directions:
1. Fill a small sauce pan with enough water to just cover eggs and bring to a full boil.
2. Lower heat.
3. Cook eggs for about 10 minutes.
4. Remove from heat, drain and immediately cool eggs with cold running water.
5. Peel eggs and finely chop.
6. Add mayonnaise, pickled relish, chopped onion, salt and pepper and mix
7. Spread on a slice of bread.
8. Garnish with lettuce or sprouts (optional)

Technorati Tags: egg salad sandwich spread, Filipino Dessert, recipes, snacks

(13 votes, average: 4 out of 5)

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Pandesal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs then rolled in fine bread crumbs before cut into individual sizes with a dull dough cutter. The dough are allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of the Dominican Republic called Pan de Agua and Mexico’s most popular type of bread Bolillos.

Ingredients:
1 tablespoon shortening
1 cup warm water
1 tablespoon sugar
2-1/2 teaspoon dry yeast
1 tablespoon salt
5 cups sifted flour
1 cup boiling water
bread crumbs ( for coating )

Directions:

1. Combine shortening, sugar, salt and boiling water in a large mixing bowl.
2. Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until well blended.
3. Let it stand 5 minutes. Add flour gradually and turn out on a light floured board.
4. Knead until smooth and brush with shortening. Cover and let rise in warm place until double in size.
5. Punch down and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals.
6. Roll in bread crumbs. Place on greased cookie sheets. Cover, let rise in warm place.
7. Bake at 425° F 15 to 20 minutes or until golden brown.

Technorati Tags: bread recipes, buns, Filipino Desserts, filipino pandesal, recipes

(2 votes, average: 3 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

(1 votes, average: 5 out of 5)

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The experience of visiting Tacloban City is never complete without tasting its sweet side of the plate.  You guessed it right, Tacloban offers delicacies that you will surely love to take home as pasalubong.  Don’t be surprised to hear a Filipino say “pasalubong” when a loved one is on a trip.  It is a term coined that means gift usually from someone who comes home after a trip.

Tidbit

The city of Tacloban (Region VIII) is the capital of the Philippine province of Leyte.  It is the first in Eastern Visayas to be classified as a Highly Urbanized City. The cultural festivals Pintados-Kasadyaan and Sangyaw festivals are held in this city during the month of June.

The type of food in Tacloban is a combination of native and modern Leyte taste.  It is especially influenced by other parts of the country like Cebu, Manila and Mindanao apart from foreign influences such as Western, Spanish , and Asian influences.

Filipino desserts proudly originating in Tacloban that tops my list are Moron, Binagol, Sagmani and Pastillas.  Feel free to try these recipes found here at Filipinodesserts.net blog.

Moron

I can’t enough of the rich, creamy and chocolate sweetness of Moron.  I often look forward on having this treat whenever my Dad visits Tacloban back in my younger days. Moron is made of rice flour mixed with chocolate paste or locally called as Tableya, peanuts and brown or organic sugar. This Filipino dessert is famous during fiestas, Christmas, and New Year.

Make your very own Moron with this recipe.

Binagol

I find Binagol appealing to the sight as well as the taste.  Binagol is a sweetened nutty Taro pudding. The town of Dagami in Tacloban City is the dominant producer of the best and original Binagol in the whole eastern region.

The Binagol is a made of talyan, a taro root, coconut milk, brown or organic sugar, egg yolks, full cream condensed milk.  Binagol is wrapped in wilted banana leaves and coconut shells, and native strings for packaging.

Binagol recipe here.

Sagmani

Sagmani is another suman made of cassava, gabi or sweet potatoes cooked with coconut cream, sugar and sometimes coconut meat.

Pastillas

Pastillas is a sure hit psalubong for kids and people who have sweet tooth.  These bite-sized, creamy and pure cow milk delicacy of Tacloban deserves a place in your pasalubong carts and bags.

Delicious Pastillas recipe here.

Technorati Tags: binagol, desserts, filipino delicacies, moron, pastillas, recipes, sagmani, sweets, tacloban

(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

(9 votes, average: 4.67 out of 5)

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Sapin Sapin is an all-tine favorite native dessert of Filipinos. The recipe of Sapin Sapin hails from the province of Abra found in the northern part of Philippines.

photo credits to mmmfruit

Ingredients:
1 1/2 cups malagkit dough (galapong)
1/2 cup rice galapong
2 1/2 cups white sugar
3 cups cooked ube (mashed)
4 cups thick coconut cream (from 2-3 coconuts)
2 cans (big) condensed milk
food coloring; violet & egg-yellow

Preparation:
1. Blend all ingredients except mashed ube and food coloring.
2. Divide into thee parts.
3. Add mashed ube into one part. To heighten the color of the ube, add a dash of violet food coloring. Mix well.
4. Add egg yellow coloring to the second part. Mix well.
5. Don’t add anything to the 3rd part. This is the plain white layer.
6. Grease a round baking pan lined with banana leaves and grease the leaves.
7. Pour in ube mixture. Spread evenly.
8. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
9. Pour 2nd layer on top of the cooked ube. Cover again and steam for 30 minutes.
10. Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
11. Sprinkle top with “latik”.
12. Cool before slicing.
13. Serve with “budbod” or toasted sweetened coconut.

Technorati Tags: abra, Philippine food, recipes, sapin sapin, sweet sticky dessert