Filipino Desserts

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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

(31 votes, average: 2.71 out of 5)

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Biko is a special rice cake topped with caramel drizzles or latik. Biko is usually served during birthday parties, fiestas, Christmas, New Year and other celebrated events in Philippines.

photo credits - AJ Gazmen

Preparation time: 10 minutes.  Cooking time: 1 hour and 15 minutes.

Ingredients:

2 cups malagkit (sticky rice)
3/4 c. sugar
3 1/2 c. diluted coconut milk
1/8 lb. butter
1 egg, beaten

Topping:
1 can (15 oz.) condensed milk
3/4 cups rich coconut milk
2 to 3 tbsp. flour for quick thickening

Preparations:
1. Grate the coconut meat then squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (1st extraction) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. You can use 1 can (12 ounces) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest with water to make 3 1/2 cups.
2. Boil rice and coconut milk in a heavy pot stirring constantly to keep from burning for about 15 to 20 minutes. When the rice is done and almost dry, lower the heat. Add the sugar and butter. Mix well and set aside. When cool, add the egg.
3. Spread the rice mixture in a well buttered Pyrex dish (11 3/4 x 7 1/2 x 1 3/4 inch). Bake in a preheated 300 degree oven for 20 minutes.
4. To make latik as topping: Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick (about 15 minutes). Pour topping over rice mixture in dish. Increase oven heat to 350 degrees. Bake until top is brown (about 15 minutes).

Technorati Tags: biko recipe, Filipino Desserts, rice cake

(2 votes, average: 5 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

(14 votes, average: 3.86 out of 5)

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Estimated cooking time: 1 hour and 20 minutes

Ingredients:
½ cup of thick coconut milk
1 cup rice flour
1cup of sugar
½ cup of cornstarch
3 tablespoon sweet corn kernel
4 cups fresh coconut milk or water
½ cup grated coconut meat (optional)

Directions:
1. Pour coconut milk in a saucepan and bring to boil. Wait until oil separates from the coconut mixture and the precipitates turns into dark brown. This dark brown formation is called “latik”. Drain the “latik” from the oil. Set aside.
2. Grease a 13-inch rectangular dish with coconut oil. Set aside.
3. In a medium-sized saucepan, blend rice flour, sugar, cornstarch, sweet corn kernels and fresh coconut milk or water.
4. Stir in optional grated buko or coconut meat. Boil over slow heat and stir constantly to prevent lumps. Wait until mixture is clear after 3 to 5 minutes.
5. Pour hot mixture into prepared dish and allow to set. Sprinkle the “latik” over the set mixture. Let it cool before slicing.
6. If rice flour isn’t available, soak 2 cups of rice in 2 cups of water overnight. When soft, grind in blender until smooth.

Technorati Tags: maja blanca recipe, pinoy delicacy desserts, rice cake