Desserts

Leche Flan (egg yolk)




 Ingredients:
10 egg yolks (pula ng itlog); well beaten
1 big can evaporated milk
1 big can condense milk
3 tablespoons brown sugar
1 tablespoon vanilla
3 moulds (lyanera) container
Aluminum foil
3/4 cup water

 

Cooking Instructions:

Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar.
In a bowl, mix the following ingredients:  egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from the steamer. Cool it down before serving.

Cooking Tip:

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water.





Filipino Leche Flan (eggwhites) 





Ingredients:

10 egg (egg whites); well beaten
1 can evaporated milk
1 cup white sugar
1 tablespoon teaspoon vanilla
3 moulds (lyanera) container
Aluminum foil

Instructions:
 
In a bowl, mix the following ingredients: egg whites, evaporated milk, sugar, and vanilla. Pour mixture in the moulds and cover with aluminum foil. Steam for about 15 - 20 minutes. Remove from steamer. Cool it down before serving.







Ingredients:

7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped

Procedure: 

1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.

Buttercream
Ingredients:¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration

Procedure: 
1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.
6. Sprinkle with cashew nuts all over. Freeze.






Pastillas de Leche 





Ingredients:

* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas

Procedures:
1. Boil milk and sugar into a paste.
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
VARIATIONS

Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.

Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.

Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar. 




Sapin-Sapin  




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

Procedures:
 
Blend all ingredients except mashed ubi and food coloring.
DIVIDE INTO 3 PARTS:
To one part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part - add egg-yellow coloring. Mix well.
To 3rd part - just plain white, nothing to add.
Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
Sprinkle top with "latik".
Cool before slicing.
Serve with "budbod" or toasted sweetened coconut. 




Champorado




Ingredients: 
• 1/2 cup (more or less to taste) sugar
• 1/8 tsp. vanilla extract
• 1/2 cup (more or less to taste) unsweetened cocoa
• 2 1/2 cups water
• some sweetened condensed milk
• 1 cup glutinous (sweet/sticky) rice

Procedures:
 
1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir continually.
2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
4. Serves 4 people




Puto (Rice Cakes/Muffins)





 
Ingredients:
1 cup rice
1 cup water
1 tablespoon cooked rice
1/2 cup white sugar
1 tablespoon baking powder
oil for brushing pans
cheese, sliced into small pieces; optional (this is not included in the original recipe, I just love cheese,  everything taste better with cheese.

Directions:
 
Wash rice and soak in water for at least 5 hours; add the cooked rice.
Pour the soaked rice in the blender and add some water used for soaking until it reaches the level of the rice. Blend for 1 1/2 minutes only.
Pour into a bowl and add the rest of the ingredients; mix until smooth. Strain mixture into another bowl.
Brush muffin pans with oil then pour about 2 tablespoons of batter into each muffin well.
Place muffin pan in a steamer and steam over high heat for about 15 minutes. Make sure that you don’t open the steamer during the cooking process.




Cuchinta (Kutsinta)




Ingredients:
1 cup all purpose flour
1 cup brown sugar
2 cups water
1 teaspoon lihiya
teeny-weeny bit of yellow food coloring (optional)
fresh grated coconut

Here’s how easy it is:
Prepare the steamer, I don’t have one so what I do is boil a little water in a big pot, I put a metal trivet inside to hold my muffin pan.
Meanwhile, combine everything in a bowl, mix well, strain into a pouring cup, or small pitcher for easy pouring into mini muffin pans. Steam for 10 -20 minutes or until set. Cool completely before taking out of the pan..you have to be patient here if you try to take it off while its hot or warm, you will find it stuck in the pan and you’ll regret that later when you’re washing the pan. So like I said, just wait till it cools completely and like magic, you can easily peel it off the muffin pan.
Serve with fresh grated coconut. Yummy!




Pichi-Pichi







Ingredients:
2 cups grated cassava (fresh or otherwise)
2 cups sugar ( I used only 1 2/3 cups)
2 cups pandan water ( I used plain water)
fresh grated coconut ( used unsweetened dessicated)

NOTE: As you will notice, the recipe is using 2:2:2 ratio but I find this to be too sweet so I reduced the sugar and replaced it with brown sugar.

If starting with raw fresh cassava root: Peel and grate cassava first then proceed as follows:
In a bowl, combined grated cassava with sugar and water; mix well until thorughly combined. Steam for 45 minutes. Let cool completely.
Shape about a tablespoon each into balls and roll them in fresh grated coconut. I used unsalted dessicated coconut because the fresh ones spoils fast and also I added some grated cheese. The saltiness cut the sweetness of this treat.




Cassava Cake (Cassava Bibingka)


 

Ingredients:
2 cups grated cassava
2 eggs
1 cup sugar ( I use 3/4 cup only)
3/4 cup evaporated milk
1/4 cup condensed milk
1/2 cup coconut milk
1/4 cup butter, melted
grated cheese for topping


Procedures:
Preheat oven to 350F degrees. Line an 8-inch square pan ( the book did not say what size of pan to use, I guess you could use any baking pan or oven-proof deep dish) with wilted banana leaf or simply butter pan.
In a large bowl, combine grated cassava eggs, sugar, evaporated milk, condensed milk coconut milk and melted butter, mix well. Strain a cup of the liquid and set aside for topping.
note: I added 1/4 cup of condensed milk to the reserve liquid for the topping.
Pour the remaining mixture the prepared pan and bake in the oven until set (about 30-35 minutes).
Meanwhile, cook reserve liquid for topping in a saucepan over medium heat until thick, stirring constantly. Pour this over baked cassava cake and sprinkle some grated cheese on top. Put back in the oven for 15 more minutes or until nicely browned.




Biko (Sweet Rice Cake)




Ingredients: 
1 1/2 cups glutinous /sweet rice (malagkit)
1 1/2 cups packed brown sugar
3 cups fresh coconut milk or dilute 1 1/2 cups canned coconut milk with the same amount of water to make 3 cups
banana leaf, optional, you may use butter instead

Procedures:
Latik Topping:
1-2 cups fresh pure coconut milk or canned unsweetened coconut cream (the more, the yummier, I say)
Make the latik first by boiling the kakang gata (pure coconut milk from first extraction) or canned unsweetened coconut cream/ milk on a non-stick pan over high heat (keep an eye on it) until the oil comes out and only the milk solids are left. Lower the heat and gently stir and cook until browned. Set aside.
If using, wilt banana leaf over the stove, line an 8×8 pan with it or lightly butter an 8 inch square pan. Set aside.
Put glutinous rice in a pot; wash and drain. Add coconut milk, cover and bring to boil on medium heat. Lower heat and cook until almost all the coconut milk is absorbed then add the brown sugar, stir gently and thoroughly until rice has turned an even tan color. Cover the pot again and set the heat to lowest setting to let the sweet rice cook until dry.
Transfer the cooked rice into the banana leaf-lined/buttered pan. Using a wooden spoon dipped in coconut oil or buttered, smooth the biko until the surface is even. Score slices on top and top each slice with latik. That’s it. Done.
Serve with your favorite hot coffee or tea.




Palitaw Sa Latik (Sweet Rice Dumplings In Coconut Milk)





Ingredients:
1/3 cup sweet rice flour
1 tablespoon water ( you might be needing more)
1 cup fresh coconut milk or 1/2 cup of canned coconut millk diluted with 1/2 cup water
1/4 cup brown sugar
1 tablespoon latik

To make latik just for this recipe: , boil a 1/2 cup of pure coconut milk in a non-stick pan on medium high heat until all the liquid evaporates and only the curds are left. Lower the heat and gently stir the coconut milk curds until browned. It will yield about 1-2 tablespoons of latik. See also kakanin toppings.

Procedure:
 
Boil coconut milk and sugar in a saucepan, add a pinch of salt. Taste to find out if it is to your liking and adjust accordingly.
Meanwhile…

Make the palitaw by combining sweet rice flour and water, stir with a fork until it comes together and form a dough, add more water if it’s still crumbly and add more flour if you’ve added more water than you should have ( like what happened to me except I didn’t have any more flour). Form into balls between your palms and flatten it.
Drop in the boiling sweetened coconut milk. Let it cook until the palitaw float on top, add the latik and simmer for for 5 more minutes, you should end up with a slightly thickened coconut sauce.
Serve warm.




Palitaw (Sweet Rice Dumplings with Coconut & Roasted Sesame Seeds)




Ingredients:
1/2 cup glutinous (sweet rice) rice flour
water
1 cup fresh coconut, grated (do not use dessicated)
1/2 cup sugar
1/4 cup sesame seeds, toasted

Procedures:
Fill a 2-quart saucepan with water 2/3 full. Bring it to a boil over medium high heat.
Meanwhile in a bowl, mix sweet rice flour with water, you may need more or less water, mix until it all comes together to form a ball of dough. Knead lightly, it shouldn’t be dry nor too wet, if its sticky add more flour and a little more water if it’s too dry. Take about a tablespoon and roll it in between your hands and flatten it. Traditionally, palitaw’s shaped like a tongue.
Alternatively, you can roll the dough on a lightly floured surface and roll until it’s about 1/4 inches thick and use cookie cutters to cut it if you want uniform shapes. I prefer the round cutter, I tried a few hearts but since you’re gonna roll it in grated coconut, you won’t see the shape clearly so I made it most of it in round shapes.
Toast the sesame seeds in a non-stick pan until golden.
Combine fresh grated coconut and sugar on a plate
To continue, drop the formed pieces of dough into the pot of boiling water, wait for it to float on top and using a slotted spoon, lay it on the grated coconut/sugar mixture. Roll it until well coated then roll on sesame seeds.
That’s it, finished! Enjoy it with a cup of tea or coffee.




Maja Mais






Ingredients:

2 cups coconut milk
1 can cream of corn
1/2 cup sweet corn
1 cup sugar
3/4 cup cornstarch*
1/3 cup water


Procedures:
Toppings:
1 cup grated coconut, toasted or latik
Puree the cream of corn and sweet corn kernels. Strain through a fine mesh sieve, work it through with a back of a spoon. Mix cornstarch and sugar in a bowl. Add water and stir, set aside.
In a saucepan, mix coconut milk and the corn puree, bring to a boil and gradually stir in cornstarch mixture. Boil for 5 minutes, until the starch is cooked. Pour into a greased (preferably with coconut oil from latik) 9×9 square cake pan (or any bowl with smooth sides), and let cool.

Toast unsweetened dessicated coconut on a non-stick pan on medium-high heat or on a baking sheet in the oven at 350F until brown. Sprinkle over cooled maja mais.
note: For this recipe, I extracted a cup of kakang gata (coconut cream) I used this for latik and extracted 2 more cups for the maja.
For toasting coconut: Heat a non-stick pan over medium high heat, add dessicated coconut, lower heat to medium , Stir constantly (it’s good for your arms) until the coconut turns golden/amber in color. Turn off the heat and sprinkle on top of maja blanca.
* increase cornstarch to 1 cup if you want a firmer Maja Mais.





Halo-Halo Ice Cream


Ingredients:
  1. Kaong (sweet Palm Fruit)
  2. Langka (Jackfruit)
  3. Pinipig (dried rice)
  4. Sago (jelly pearls)
  5. Macapuno  (sweetened coconut meat)
  6. Boiled Red Munggo (Boiled Red Mung Beans)
  7. Saba (Banana – Like plantain)
  8. Mais (Corn)
  9. Ube (Purple Yam)
  10. colored gelatin
  11. 2/3 evaporated Milk
  12. A scoop of Ice Cream
Procedures:
Combine the sweet palm fruit, sweetened coconut meat, the boiled red mung beans and the jackfruit in a transparent ice cream bowl.
Ingredients that can also be added are corn, Purple yam cubes, Colored gelatin, sliced banana and Jelly pearls.
On Top of all the above ingredients you can put crushes ice, the evaporated milk and a scoop of ice cream and a little bit of dried Rice.

TIP: before eating halo-halo, mix everything thoroughly with digging into the ice and other ingredients.




Mais Con Yelo (Sweet Corn With Ice) Maiz Con Hielo




Ingredients:

  • 3 -4 tablespoons sweet whole kernel corn to taste)
  • 3 -4 tablespoons cream-style corn (to taste)
  • 1 scoop vanilla ice creame
  • 3/4 cup crushed ice
  • 1/2 cup milk (to taste)
Procedures:
  1. Place whole kernels sweet corn and cream-style corn in a glass.
  2. Add crushed ice.
  3.  Pour milk into the glass.
  4.  Top with a small scoop of your favorite vanilla ice cream.
  5. Mix all ingredients with a spoon.
  6.  Enjoy!
  7.  Suggestions: You can use 2% or skim 

Saging Con Yelo



Ingredients:

  • 1 (11 ounce) box goya brand ripe plantains
  • 1 cup crushed ice
  • 1/2 cup evaporated milk or 1/2 cup skim milk
  • 1 teaspoon sugar, to taste 
Change Measurements:
    Procedures:
  • 1 Follow package directions on how to defrost sweet plantains

  • 2 Once defrosted, microwave sweet plantains for 30 seconds or until heated through

  • 3 Put ice in a cereal bowl.

  • 4 Pour the milk over the ice.

  • 5 Add 4-5 pieces of sweet plantains.

  • 6 Stir in sugar.





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