Bibingka Cassava
Ingredients
- For the bibingka
- 3 eggs
- 2 cups sugar
- 1 cup evaporated milk (fresh milk can be substituted)
- 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population.
- 1/4 cup butter, melted
- banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping - 1 cup thick coconut milk (available in Asian stores)
- 2 tablespoon flour
- 1 can condensed milk
- 2 egg yolks
- 2 tablespoons grated cheddar cheese
Directions
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
Brazo de Mercedes
Creme-filled Log Cake
Ingredients
Filling
- 5 cups milk
- 1 cup sugar
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 8 egg yolks
- 1/4 cup toasted and finely ground
- cashew nuts
Directions
Ingredients
- 10 egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
Directions
Source: Reynaldo Alejandro (1982) The Philippine Cookbook. Perigree Books: NY.
Original Leche Flan Recipe
Ingredients
- Custard:
- 12 egg yolks
- 1 can condensed milk
- 1 pint Vit D milk
- 1 tablespoon vanilla (lemon essence or peppermit can be substituted)
Directions
- Caramel
- 1 cup sugar
- 1 cup water
Directions
Kalabasa (Pumpkin) Leche Flan
Ingredients
- 2 cups kalabasa (pumpkin), cut finely
- 1 cup condensed milk
- 3 eggs
- sugar
- 1/2 teaspoon dayap (lime) or vanilla
Directions
Light and Fruity Caramel Flan
Ingredients
- 1 1/3 cup sugar, divided
- 1/3 cup water
- 6 to 8 large eggs
- 1 cup whole milk
- 1 cup peach or mango puree
- pinch of salt
- 1/4 teaspoon lime peel, grated finely
- seasonal fresh berries, for garnish
Directions
Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer
Ginataan
Ingredients
- 250 g glutininous rice (sweet rice) flour
- 6 saba (or plantain), sliced
- 1 can coconut milk
- 250 g ripe langka (jackfruit) (canned will do)
- 6 pandan leaves (optional) (1 tsp vanilla will substitute)
- 200 g cooked sago pearls
- 225 g camote (sweet potato), cubed
- 300 g white sugar
- 225 gabi (taro root), cubed
- 1 can coconut cream other ingredients (e.g. root crops) may be used
Directions
Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface.
Stir in sugar and coconut crea, then transfer to a serving bowl. Recipe modified from Glenda Rosales-Barretto's Flavors of the Philippines
Kutsinta
Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.
Ingredients
- 1 cup rice flour
- 2 cups brown sugar
- 3 cups water
- 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
- Freshly grated coconut
Directions
Remove from the muffin pans and serve with freshly grated coconut. Serves 4.
Puto (Rice Muffins)
Ingredients
- 2 cups rice flour
- 1/2 teaspoon salt
- 3 teaspoon baking powder
- 2 cups coconut milk
- 1 cup white sugar
- 1 teaspoon anise seeds (optional)
- 1 cup grated coconut (or coconut flakes)
Directions
Recipe from Reynaldo Alejandro's excellent The Philippine Cookbook
Gulaman at Sago
(Gelatin and Tapioca Pearls)
Ingredients
- 1 cup sugar
- 2 cups water
- 1 bar white gulaman (or 1 pack Jello) soaked in water and drained
- 2 cups cooked sago (tapioca pearls)
Directions
2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.
Champorado
(Chocolate Rice Pudding)
Ingredients
- 1 cup glutinous (sweet/sticky) rice
- 2 1/2 cups water
- 1/2 cup (more or less to taste) unsweetened cocoa
- 1/2 cup (more or less to taste) sugar
- 1/8 tsp. vanilla extract
- some sweetened condensed milk
Directions
- Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.
Turon
Ingredients
- ripe bananas, peeled and cut into half, lengthwise
- brown sugar
- 3 cups cooking oil
- lumpia wrappers
- 1/2 cup langka preserves (optional)
Directions
Ube Halaya
Ingredients
- 2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
- 250 g sugar
- 1 cup sugar (or as desired)
- 1 can condensed milk
- 2 cups coconut milk
- butter
Directions
Palitaw
Ingredients
- Sweet rice flour - about a cup.
- 3/4 cup water
- coconut flakes
- Lots of white sugar
- Toasted linga (sesame seeds).
Directions
Peanut Squares
Ingredients
- 1 cup of shelled roasted peanuts
- 1/2 cup of sugar
- 3/4 cup of milk
- 1/4 cup of sugar for the pastry board
You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon.
Directions
2) Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.
3) Lower the flame and cook, stir often, until the mixture thickens. As the mixture gets very thick, stir continually, to prevent sticking. This will take around 15 minutes.
4) When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.
5) Sprinkle the 1/4 cup of sugar on the pastry board. Turn the peanut mixture out onto the sugar and flatten it out with a spatula.
6) Allow it to cool so you can handle it.
7) Next roll it out with a rolling pin until the mixture is about 1/4 inch thick. With a knife, cut the mixture into small squares or with a cookie cutter.
8) Remove the cookies from the pastry board with a spatula.
This recipe makes 3 1/2 to 4 dozen.
Pich Pichi
Ingredients
- 2 cups grated cassava (see note)
- 2 cups sugar
- 2 cups pandan water (see note)
- Grated coconut, for garnish
Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut.Directions
Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.
From:"The Filipino Cookbook: The Maya Kitchen"
(Anvil Publishing Inc., Philippines, 1994)
This is a classic Filipino dessert enjoyed year round. Most of the ingredients can be found in an oriental store near you. I have found the most difficult ingredient to find is usually the coconut cream. If you can't find it don't worry. Simply use another can of coconut milk in it's place. Also it is easier to just buy the cassava already grated. It should be in the freezer section. You could cut the recipe in half but then you are left with 1/2 a can of everything. Or try making one thick cake. You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan. I hope you enjoy it!Cassava Cake
CakeIngredients
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
- 1 c Sugar
- 3 Egg yolks
- 2 Eggs
- 13 oz Evaporated milk
- 1 ts Grated orange peel
- 2 tb Rum
- 3/4 c Sifted cake flour
- 1/2 c Sugar
- 1 ts Baking powder
- 1/4 ts Salt
- 2 Egg yolks
- 3 tb Oil
- 1 tb Rum
- 3 tb Orange juice
- 3 Egg whites
- 1/4 ts Cream of tartar
- Whipped cream
- 2 1/2 lb (5 1/2 cups) mochi rice
- 1 can (12 oz) frozen coconut milk thawed
- 1 package (1 lb.) dark brown sugar (2 1/3 cups packed)
- 1 avocado
- 1/3 quart whole milk
- 3 tablespoons sugar
- 2 scoops vanilla ice cream
- 6 Egg whites
- 6 tb Sugar
- 6 Egg yolks
- 6 tb Sifted flour
- 1 pk Mochi flour
- 1 Coconut; grated, place -coconut in a large bowl
- 1 1/2 c Hot water; pour into bowl -of coconut
- 1/3 Box of dark brown sugar
- 1/4 c Cold water
- 3 cups milk
- 1/3 cup grated dark palm sugar
- 1 star anise
- 1 cinnamon stick
- 2 eggs
1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.Directions
2. Strain mixture and place in a bowl.
3. Beat eggs lightly and whisk into milk mixture.
4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
5. Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
6. NOTE: Try not to open the lid of the steamer before 18 minutes.
7. Affects the texture of the custard.
8. Steam would be lost once the lid is opened before they are ready. - 1/2 cup butter
- 1/2-3/4 cup sugar, depending how sweet u want it
- 1/2-3/4 cup powdered milk
- 1 (170 g) container cream
- 2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
- 24 lady fingers (not the ones from live ladies)
- maraschino cherry, if desired
1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.Directions
2. Lay lady fingers on a 9x9 inch dish or pan.
3. Top with mango cream mixture.
4. Lay second layers of ladyfingers.
5. Repeat process.
6. Garnish with mango slices and cherries.
7. Refrigerate for 5-6 hours or overnight to set. - 25 egg yolks
- 4 cups sugar
- 3 cups water
1. Boil sugar and water until syrup forms small ball when dropped in water.Directions
2. Beat egg yolks, add the syrup after cooling it then blend well and strain.
3. Line a pan or small molds with thick caramel syrup.
4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.
5. Allow to cool before unmolding.
6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving
- 2 lacatan bananas, sliced into rounds
- 1 orange or naranjita, pared and separated into segments (remove membrane and seeds)
- 1 cup diced fresh pineapple
- 1 cup watermelon balls
- 1 cup cantaloupe balls
- 1/2 cup diced ripe mango
- 1/2 cup avocado cubes
- 1 cup shredded fresh macapuno
- 1-1/2 cups preserved kaong (sugar palm)
- 1/4 cup coarsely chopped cashew nuts or peanuts
- 3 tablespoons lemon juice
- 1 can condensed milk or fresh cream
- 1/4 cup flaked coconut
- 2 cups purple yam, washed, peeled and cubed
- 2 cups sweet rice flour
- 1-1/2 cups water
- 1 cup sugar
- 1-1/4 cup coconut milk
- 4 tablespoons baking powder
- 1/2 cup grated coconut
- 3 1/2 to 4 teaspoonfuls of yeast
- 1/3 cup of lukewarm water
- 1 1/2 teaspoonfuls of white sugar
- 1/2 cup diluted evaporated milk or undiluted whole milk
- 1/2 cup white sugar
- 1/4 melted butter
- 3 egg yolks
- 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)
- grated mild white or yellow cheese, white sugar, softened butter for top or filling
- 3 egg yolks
- 180 g condensed milk
- 120 g mashed potato
- 1 tablespoon plain flour
- 1 teaspoon vanilla essence
- 1 tablespoon butter
- 1/8 teaspoon salt
Sugar Glaze: - 100 g sugar
- 60 ml water
- 1/8 teaspoon cream of tartar
- 300 g bittersweet chocolate melted
- 6 med ripe mangoes peeled
- 2 tbsps lime juice
- 1 170 g-can Nestle Cream
- 1 tbsps unflavored gelatin dissolved in
- 1/4 cup gold water
- mint leaves for garnish
- 4 eggs, well beaten
- 2 cups coconut milk
- 1 cup sugar
- 1/4 cup melted margarine
- 2 cups rice flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coco cream, 1/4 cup sugar for topping
Topping
Directions
Rum flan cake
Ingredients
Directions
Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.
Coconut Rice
(Mochi - Bibinka)
Ingredients
Directions
Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.
Avocado Milkshakes
Directions
Pianono
Ingredients
Directions
Cascaron - bitsu-bitsu
Ingredients
Directions
Steamed Palm Sugar Custard
Ingredients
Mango Cream Cake
Ingredients
Tocino Del Cielo
Ingredients
Ambrosia Salad
Ingredients
Directions
Steamed Ube Cake
- from "Filipino Cuisine," by Gerry G. Gelle, Red Crane Books, 1997
Ingredients
Directions
Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well.
Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.
Ensaymada
Ingredients
Directions
Yema Balls
Ingredients
Directions
Mango Chocolate Cream Cups
Ingredients
Directions
Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired.
Bibingkang Galapong
Ingredients
Directions
Combine salt and flour; add to egg mixture.
Add melted margarine, coconut milk, and baking powder.
Pour into banana leaf-lined mold.
Bake in 375 degrees Fahrenheit oven.
When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.
Yield: 3 large bibingkas.
Buko Pie
Ingredients
- CRUST
- 2 cup all purpose flour
- 1 teaspoon salt
- 1/2 cup corn oil
- 1 tablespoon water
FILLING - 3 1 /3 cup buko, young coconut
- 1/2 cup white sugar
- 1/2 cup evaporated milk
- 1/4 cup cornstarch
- 1/4 cup cheese, grated
Directions
FILLING
Combine all ingredients except cheese and cook over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends all around with a fork. Bake at 400 °F until crust turns golden brown. Sprinkle grated cheese on top. Bake for additional 5 minutes. Serves 8
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