Desserts
Apple Pie
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Bibingka Cassava (Cassava cake)
A very Delicious Filipino Delicasy made from cassava.
Ingredients
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.
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
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
Brazo de Mercedes "Creme-filled Log Cake" Is one of the most Delicious Filipino dessert (I ever tasted)!!
Ingredients
Filling
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
Cappuccino Cake
Cappuccino Cake ingredients list:1 premade sponge cake.
1 cup of boiling coffee.
1 cup of condensed milk.
2 teaspoons of gelatin.
Cream, for topping.
Powdered chocolate, for topping.
Instructions for Cappuccino Cake:Line a suitably sized starsol cake tin with foil and place the premade sponge cake inside.
Dissolve the gelatin in the boiling coffee.
Mix the coffee into the condensed milk.
Pour the mixture over the sponge cake, distributing so that mixture is evenly absorbed.
Place in your refrigerator for 3-4 hours or until set.
Top with cream and powdered chocolate.
Serve.
1 cup of boiling coffee.
1 cup of condensed milk.
2 teaspoons of gelatin.
Cream, for topping.
Powdered chocolate, for topping.
Instructions for Cappuccino Cake:Line a suitably sized starsol cake tin with foil and place the premade sponge cake inside.
Dissolve the gelatin in the boiling coffee.
Mix the coffee into the condensed milk.
Pour the mixture over the sponge cake, distributing so that mixture is evenly absorbed.
Place in your refrigerator for 3-4 hours or until set.
Top with cream and powdered chocolate.
Serve.
Coffee Cherry Almond Cake
Coffee Cherry Almond cake ingredients list:1 cup of Sour Cream.
1 pkt French vanilla cake mix.
3 Eggs.
¼ cup of Water.
1 can Cherry pie filling.
½ cups of Almond slices.
Powdered sugar glaze.
1 cup of crushed strong instant coffee.
Instructions for Coffee Cherry Almond cake:Combine the cake mix, sour cream, egg and water together.
Pour into greased 15X10 inch baking tin.
Drop spoonfulls of cherry pie filling onto the mix.
Bake 350 for 25-30 minutes, or until golden.
Sprinkle with almonds and glaze.
1 pkt French vanilla cake mix.
3 Eggs.
¼ cup of Water.
1 can Cherry pie filling.
½ cups of Almond slices.
Powdered sugar glaze.
1 cup of crushed strong instant coffee.
Instructions for Coffee Cherry Almond cake:Combine the cake mix, sour cream, egg and water together.
Pour into greased 15X10 inch baking tin.
Drop spoonfulls of cherry pie filling onto the mix.
Bake 350 for 25-30 minutes, or until golden.
Sprinkle with almonds and glaze.
Meringue
A creamy and tasty dessert from Philippines..
Ingredients
Ingredients
- 10 egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
Leche Flan
Ingredients
Ingredients
(Optional) put a cherry dressing on the top of the cake.! and have fun!
- Custard:
- 12 egg yolks
- 1 can condensed milk
- 1 pint Vit D milk
- 1 tablespoon vanilla (lemon essence or peppermit can be substituted)
- Caramel
Ingredients
- 1 cup sugar
- 1 cup water
(Optional) put a cherry dressing on the top of the cake.! and have fun!
Leche de Kalabasa (Pumpkin Leche Flan)
This recipe is from the province of Bulacan (Philippines). Source for this recipe is the wonderful Philippine Food and Live by Gilda Cordero Fernando. Published by Anvil Publishing, Pasig, Metro Manila, 1992.
Ingredients
Ingredients
- 2 cups kalabasa (pumpkin), cut finely
- 1 cup condensed milk
- 3 eggs
- sugar
- 1/2 teaspoon dayap (lime) or vanilla
Light and Fruity Caramel Flan
This recipe comes from another wonderful book, Pacific Crossings by Lily Gamboa O'Boyle. Acacia Corporation, NY, 1994.
Ingredients
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
Ginataan
Ingredients
Stir in sugar and coconut crea, then transfer to a serving bowl. Recipe modified from Glenda Rosales-Barretto's Flavors of the Philippines
- 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
Stir in sugar and coconut crea, then transfer to a serving bowl. Recipe modified from Glenda Rosales-Barretto's Flavors of the Philippines
Kutsinta
This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo Alejandro now available at Made in the Philippines for $15.50 plus shipping and handling. Secure ordering online available! Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.
Ingredients
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
Rice Muffins
Ingredients
Directions
Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter. Recipe from Reynaldo Alejandro's excellent The Philippine Cookbook
(Optional) You can add a small slice of cheese or butter on top of the cake!
- 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
Sift first four ingredients together. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blend thoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean. Serve hot topped with grated coconut, or butter. Recipe from Reynaldo Alejandro's excellent The Philippine Cookbook
(Optional) You can add a small slice of cheese or butter on top of the cake!
Champorado (Chocolate Rice Pudding)
From the cookbook called "Favorite Filipino Dishes" by J.F Silverio. 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
- 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 (Banana Rolls)
Ingredients
Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy. Recipe from Manong Ken
- ripe bananas, peeled and cut into half, lengthwise
- brown sugar
- 3 cups cooking oil
- lumpia wrappers
- 1/2 cup langka preserves (optional)
Roll banana in sugar. Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy. Recipe from Manong Ken
Palitaw
Ingredients
Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.
- Sweet rice flour - about a cup.
- 3/4 cup water
- coconut flakes
- Lots of white sugar
- Toasted linga (sesame seeds).
Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.
Peunut Squares
Ingredients
Equipment needed:
You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon. Directions1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well. 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.
- 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
Equipment needed:
You will need meat grinder, a saucepan, a spatula, a rolling pin, a knife and, a cooking spoon. Directions1) Put the peanuts through a meat grinder with a medium blade. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well. 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.
Cassava Cake
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!
Ingredients Cake
Ingredients Cake
- 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 Topping
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
- Direction
- Pre heat oven to 325° f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 30 minutes). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares. Courtesy of Jeff Palazzo
Rum Flan Cake
Yield: 8 Servings
Ingredients
Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites. 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.
Ingredients
- 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
Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites. 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
Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F. 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.
- 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)
Directions
Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F. 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.
Pianono Dessert
Pianono Dessert recipe (Filipino jelly roll)...a nice filipino dessert recipe to try !
Ingredients:
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. The Filipino dessert recipe is ready to serve....enjoy !
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
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. The Filipino dessert recipe is ready to serve....enjoy !
Steamed Palm Sugar Custard
Ingredients
Directions
1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
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.
- 3 cups milk
- 1/3 cup grated dark palm sugar
- 1 star anise
- 1 cinnamon stick
- 2 eggs
Directions
1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
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.
Napoleones
Ingredients:
Puff Pastry:
* 2 1/2 cups all-purpose flour
* 100 ml of cold water
* 220 grams butter, chilled
* pinch of salt
* 1/4 tsp vinegar or lime juice
Custard Filling:
* 1/2 cup butter
* 2 cups evaporated milk
* 5 egg yolks
* 3/4 cup sugar
* 1/3 cup flour
Sugar Glaze:
* 2 cups sifted confectioners’ sugar
* tablespoon vanilla extract
* 2 to 3 tablespoons boiling water
METHODS:
Custard Filling:
* In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour.
* Stir to combine, then cook the mixture on a low fire stirring constantly to prevent scorching.
* When the mixture has thickened, remove from the heat.
Sugar Glaze:
* In a medium mixing bowl, put in the confectioners’ sugar and vanilla.
* Stir in enough boiling water to make a glaze of spreading consistently.
Puff Pastry:
* Cut around 40 grams of butter, melt the butter then chill the remaining.
* Make a well in the middle of the flour mixture and add vinegar or lime juice, melted butter then pour in the water. Mix well, knead the dough a little bit.
* With a rolling pin, flatten dough into a rectangular shape.
* Place the chilled butter in the middle and fold the corners, right over left, making sure to seal the edges.
* Do not handle the dough with your whole hands, only with the finger tips, this way you are transferring little heat onto the dough. Roll and flatten the dough into a rectangle, we suggest that you roll it on top of a large tray, this will keep the dough cold to avoid the butter from melting inside.
* Put the large tray with the dough on top to chill butter inside the dough. The reason the dough is being chilled is to make sure the butter is not absorb by the dough, by the time you finish this process your dough will have a thin sheet of butter on each layer.
* After 10 minutes, remove dough from freezer, fold again right over left and roll and flatten again with a rolling pin to form another rectangular shaped dough.
* Repeat this process 4 times. Cut into rectangle shape.
* Preheat oven to 450 degrees. Bake the dough for about 10 to 15 minutes or until crust is golden. Cool completely.
* Cut puff pastry in half to insert custard filling.
* Pour glaze over the top.
and enjoy!
Puff Pastry:
* 2 1/2 cups all-purpose flour
* 100 ml of cold water
* 220 grams butter, chilled
* pinch of salt
* 1/4 tsp vinegar or lime juice
Custard Filling:
* 1/2 cup butter
* 2 cups evaporated milk
* 5 egg yolks
* 3/4 cup sugar
* 1/3 cup flour
Sugar Glaze:
* 2 cups sifted confectioners’ sugar
* tablespoon vanilla extract
* 2 to 3 tablespoons boiling water
METHODS:
Custard Filling:
* In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour.
* Stir to combine, then cook the mixture on a low fire stirring constantly to prevent scorching.
* When the mixture has thickened, remove from the heat.
Sugar Glaze:
* In a medium mixing bowl, put in the confectioners’ sugar and vanilla.
* Stir in enough boiling water to make a glaze of spreading consistently.
Puff Pastry:
* Cut around 40 grams of butter, melt the butter then chill the remaining.
* Make a well in the middle of the flour mixture and add vinegar or lime juice, melted butter then pour in the water. Mix well, knead the dough a little bit.
* With a rolling pin, flatten dough into a rectangular shape.
* Place the chilled butter in the middle and fold the corners, right over left, making sure to seal the edges.
* Do not handle the dough with your whole hands, only with the finger tips, this way you are transferring little heat onto the dough. Roll and flatten the dough into a rectangle, we suggest that you roll it on top of a large tray, this will keep the dough cold to avoid the butter from melting inside.
* Put the large tray with the dough on top to chill butter inside the dough. The reason the dough is being chilled is to make sure the butter is not absorb by the dough, by the time you finish this process your dough will have a thin sheet of butter on each layer.
* After 10 minutes, remove dough from freezer, fold again right over left and roll and flatten again with a rolling pin to form another rectangular shaped dough.
* Repeat this process 4 times. Cut into rectangle shape.
* Preheat oven to 450 degrees. Bake the dough for about 10 to 15 minutes or until crust is golden. Cool completely.
* Cut puff pastry in half to insert custard filling.
* Pour glaze over the top.
and enjoy!
Mango Cream Cake
Ingredients
1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
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.
- 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.
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.
Tocino Del Cielo
Ingredients
Directions
1. Boil sugar and water until syrup forms small ball when dropped in water.
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
- 25 egg yolks
- 4 cups sugar
- 3 cups water
Directions
1. Boil sugar and water until syrup forms small ball when dropped in water.
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
Steamed Ube Cake
- from "Filipino Cuisine," by Gerry G. Gelle, Red Crane Books, 1997
- Ingredients
- 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
Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth. 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.
Makes 3 dozen cakes.
Ensaymada
Ingredients
Dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.
- 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
Dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.
Yema Balls
Ingredients
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper
- 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
Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper
Bibingkang Galapong
- Ingredients
- 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
Directions
Add sugar to beaten eggs.
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
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
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
- 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
To prepare the crust, combine flour and salt. Blend in oil thoroughly using a fork. Sprinkle with water. Continue "cutting" with a fork until flour mixture forms tiny lumps. Form flour mixture into a ball. Divide dough into 2 equal portions. Roll out to make 2 crusts. Cover bottom of pie pan with one crust. Cut excess. Prick pastry all over with fork. Bake in preheated oven at 450°F for 12-15 minutes or until golden brown
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
Heavy Chocolate Cake
Ingredients
Directions
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Peanut Butter Cup Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
- Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
White Chocolate Raspberry Cheesecake
Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons white sugar
- 1/4 cup butter, melted
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons white sugar
- 2 teaspoons cornstarch
- 1/2 cup water
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 3 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
key lime pie
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 3 cups sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup key lime juice
- 1 tablespoon grated lime zest
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
- Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Tiramisu Layer Cake
Ingredients
Optional = You can add Cherry or Strawberry on top!
- CAKE:
- 1 (18.25 ounce) package moist white cake mix
- 1 teaspoon instant coffee powder
- 1/4 cup coffee
- 1 tablespoon coffee flavored liqueur
- FILLING:
- 1 (8 ounce) container mascarpone cheese
- 1/2 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- FROSTING:
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons coffee flavored liqueur
- GARNISH:
- 2 tablespoons unsweetened cocoa powder
- 1 (1 ounce) square semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
- Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
- To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
- To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
- To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
Optional = You can add Cherry or Strawberry on top!