Philippine Desserts

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)
1/4 cup butter, melted
banana leaves (or use cookie sheet)

For the topping
1 cup thick coconut milk
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoon grated cheddar cheese

Directions:
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet)
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 min more. Pour over baked bibinka. Sprinkle with the grated cheese and broil till golden brown.


Brazo de Mecedes (Creme-filled Log Cake)

Ingredients
Fillig
5 cups milk
1 cup sugar
2 tablespoon unsalted butter
1 tbsp vanilla extract
1/4 cup toasted and finely ground caschew nuts
8 egg yolks

Directions
In a saucepan, simmer milk over low heat until reduced to 2 cups. Add sugar, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Meringue
10 egg whites
1 cup sugar
1 tsp vanilla extract

Preheat oven to 400F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spreadfilling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.


Original Leche Flan Recipe
Custard
12 egg yolks
1 can condensed milk
1 pint Vit D milk
1 tbsp vanilla

Blend all ingredients in a blender. Pour misture into a loaf tin lined with caramelized sugar (see below). Cover ith aluminium foil. Place tin in a larger baking pan half-filled with water. Place pan in pre-heated oven (375F) and bake flan for about 1 hour or until it is firm.

Caramel
1 cup sugar
1 cup water
Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan


Kalabasa (Pumpkin) Leche Flan

2 cups kalabasa (pumpkin), cut finely)
1 cup condensed milk
3 eggs
sugar
1/2 tsp dayap (lime) or vanilla

Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain. Sprinkle sugar on the leche flan mold (ilanera), and put the mold on the fire until sugar browns. Place the squash misture into the llanera, and steam for about 20min.


Light and Fruity Caramel Flan

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 tsp lime peel, grated finely
seasonal fresh berries, for garnish

Preheat oven to 350F, make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50min to 1hr. Let cool to room temperature. Chill at least 1-2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired.

Note: Gratin or souffle dish may be aluminium 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
250g glatinous rice (sweet rice) flour
6 saba (banana), sliced
1 can coconut milk
250g ripe langka (jackfruit) (canned will do)
6 pandan leaves (optional), substitute with 1 tsp vanilla
200g cooked sago pearls
225 camote (sweet potato), cubed
300g white sugar
225 gabi (taro), cubed
1 can coconut cream

Combine rice flour with 250ml water and form into small balls.

Place the coconut milk in a casserole and bring to boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5min, 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 cream, then transfer to a serving bowl.


Kutsinta
Kutsinta is a brown rice cake, a favourite snack in Philippines and is good with freshly grated coconut. 

1 cup rice flour
2 cops brown sugar
3 cups water
1 tsp lye water
Freshly grated coconut

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30min or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

Remove from the muffin pans and serve with freshly grated coconut. Serves 4.


Puto (Rice Muffins)
2 cups rice flour
1/2 tsp salt
3 tsp baking powder
2 cups coconut milk
1 cup white sugar
1 tsp anise seeds (optional)
1 cup grated coconut (or coconut flakes)

Stir 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 30min. 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.


Gulaman at Sago (Gelatin and Tapioca Pearls)
1 cup sugar
2 cups water
1 bar white gulaman (or 1 pack Jello) soaked in wter and drained
2 cups cooked sago (tapioca pearls)

Caramelize sugar and when golden brown add water and bring to a boil.. Put in the softened gulaman (or Jello) and stir till completely melted. Strain into a baking pan. Cool and cut into cubes.

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)
1 cup glutinous (sweet/sticky) rice
2 1/2 cup water
1/2 cup unsweetened cocoa
1/2 cup 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
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.


Ube Halaya
2 lb ube (purple yam) (you can also buy powdered ube)
250g sugar
1 cup sugar
1 can condened milk
2 cup coconut milk

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.


Palitaw
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.


Peanut Squares
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 pan, a knife and, a cooking spoon.

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.

Place the peanut mixture over medium flame and cook, stir constantly, until the mixture boils and the sugar dissolves.

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 15min.

When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.

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.

Allow it to cool so you can handle it

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.

Remove the cookies from the pastry board with a spatula.

This recipe makes 3 1/2 to 4 dozen


Pich Pichi
2 cups grated cassava
2 cups sugar
2 cups pandan water
Grated coconut, for garnish

Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45min or until set. Cool. Form into balls, then roll in grated coconut.


Cassava Cake
Cake
2 lbs Grated cassava
1 14oz Can Sweetened Condensed Milk (Reserve 1/3 for Topping)
1 12oz Can Evaporated Milk
1 14oz Can Coconut milk (Reserve 1/3 cup for Topping)
1 13oz 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 Yolks
1/3 cup Reserved Sweetened Condensed Milk
1/3 cup Reserved Coconut milk
1/3 cup Reserved Coconut cream

Preheat oven to 325F. 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 30min). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30min. Cook cakes completely. Slice each cake into 24 equal squares.


Rum Flan Cake
1 cup sugar
3 Egg yolks
2 Eggs
13oz Evaporated milk
1 tsp Grated orange peel
2 tbsp Rum
3/4 cup sifted cake flour
1/2 cup sugar
1 tsp Baking Powder
1/4 tsp Salt
2 egg yolks
3tbsp oil
1 tbsp Rum
3 tbsp Orange Juice
3 Egg whites
1/4 tsp cream of tartar
Whipped cream

Caramelize 1/2 cup sugar in 9-inch (about 3 1/2 to 4 inch deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tsp 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 tbsp 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 60min, 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)
1 1/2 lb(5 1/2 cups) mochi rice
1 can (12oz) frozen coconut milk thawed
1 package (1lb) dark brown sugar (2 1/3 cups packed)

Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx 20min). Preheat oven to 350F

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 20min then broil for 5min to set topping. Cut into small pieces. Makes 45 serving.


Avocado Milkshakes
1 avocado
1/3 quart whole milk
3 tbsp sugar
2 scoops vanilla ice ice-cream

Blend. Drink.


Pianono Dessert
1/4 cup butter
1/3 cup ground unsalted almonds
1 cup coconut flakes
12 oz can condensed milk
1 cup sifted flour
1/3 cup cocoa
1/4 tsp salt
1 tsp baking soda
1 cup sugar 3 eggs, separated
1/3 cup cold water
1 tsp vanilla confectioner's sugar

1. Line a 10 by 15inch 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 20min 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 platter and sprinkle with more confectioner's sugar.


Cascaron - bitsu-bitsu
1 pk Mochi flour
1 Coconut, grated, place coconut in a large bowl
1 1/2 cup Hot water; pour into bowl of coconut
1/3 Box of dark brown sugar
1/4 cup Cold water

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/ cups of water. ) Place canned coconut in flour and add water until dough is soft but not too sticky. Do the same with fresh coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain dough balls on paper towel. Then put them in a large mixing bowl. When all have been fried, boil water and brown sugar in a small sauce pan until reaches the soft boil stage. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.


Steamed Palm Sugar Custard
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 5min
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 20min or until custards are just set
6. Note: try not to open the lid of the steamer before 18min
7. Affects the texture of the custard
8. Steam would be lost once the lid is opened before they are ready.


Mango Cream Cake
1/2 cup butter
1/2 - 3/4 cup sugar, depending how sweet you want it
1/2 - 3/4 cup powdered milk
1 (170g) container cream
2-3 big ripe mangoes, 2 chopped and 1 sliced, for garnish
24 lady fingers
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
25 egg yolks
4 cups sugar
3 cups water

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 3/4 full with mixture and stream 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 souffle cups for serving.


Ambrosia Salad
2 lacatan bananas, sliced into rounds
1 orange, pared and separated into segments (remove membrane and seeds)
1 cup diced fresh pineapple
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 tbsp lemon juice
1 can condensed milk or fresh cream
1/4 cup flaked coconut

Combine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice. Pour in the condensed milk or the cream. Toss lightly and add the flaked coconut. Chill.


Steamed Ube Cake
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 tbsp baking power
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 stream over boiling water about 30 mn, or until toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.

Make 3 dozen cakes.


Ensaymada
3 1/2 to 4 tsp of yeast
1/3 cup of lukewarm water
1 1/2 tsp of white sugar
1/2 cup diluted evaporated milk or undiluted while milk
1/2 cup white sugar
1/4 melted butter
3 egg yolks
2 1/2 to 3 cups unsifted all-purpose flour
graded mild white or yellow cheese, white sugar, softened butter for top or filling

dissolve the yeast in the lukewarm water and 1 1/2 tsp 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 heese 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 300F oven for 25min or until lightly brown. Cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.


Yema Balls
3 egg yolks
180g condensed milk
120g mashed potato
1 tbsp plain flour
1 tsp vanilla essence
1 tbsp butter
1/8 tsp salt

Sugar Glaze:
100g sugar
60ml water
1/8 tsp cream of tartar

Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15min. Set aside to cool (may be refrigerated for 30min to 1 hour) and roll into 2.5cm 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.


Mango Chocolate Cream Cups
300g bittersweet chocolate melted
6 medium ripe mangoes peeled
2 tbsp lime juice
1 170g can Nestle Cream
1 tbsp unflavored gelatin dissolved in 1/4 cup gold water
mint leaves for garnish

Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsp melted chocolate around base and sides. Allow to set in refrigerator.

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
4 eggs, well beaten
2 cups coconut milk
1 cup sugar
1/4 cup melted margarine
2 cups rice flour
2 tbsp baking powder
1/2 tsp salt
1/4 cup coco cream, 1/4 cup sugar for topping

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 375F 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
Crust
2 cup all purpose flour
1 tsp salt
1/2 cup corn oil
1 tbsp 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 450F for 12-15 min or until golden brown.

Filling
Combine all ingredients except cheese and coo over over low heat. Continue stirring until thick. Pour mixture into pastry-lined pie pan. Top filling with the second crust. Seal ends al around with a fork. Bake at 400F until crust turns golden brown. Sprinkle grated cheese on topo. Bake for additional 5min. Serves 8.


Sapin Sapin
Sapin-sapin recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow, the top one white), and steamed before the next layer is added.

Estimated cooking time: 1 hour and 30min

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

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 colouring. 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 30min 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 30min

Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30min or until firm.

Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.

Cool before slicing.


Suman sa Ibus
3 cups malagkit rice
2 tsp salt
2 cups thick coconut milk

1. Soak malagkit in water for an hour or until grains are swollen. Drain
2. Add salt and coconut milk. Mix well.
3. Prepare ibus then fill with rice mixture. Seal tubes and tie with strips of the ibus.
4. Arrange the suman in a big saucepan and cover with water. Cover the pot and boil for 2 hours or until cooked.
5. Serve with sugar or ripe mango.

How to wrap Suman Ibu
1. Fold the end of the buri leaf by 1 inch
2. Fold the bottom edge into a triangle
3. Start rolling up the buri leaf in an overlapping manner
4. Roll up the buri to make a tube
5. Attach a small piece of wooden pick to secure the tube
6. Fill the tube with malakit
7. Seal the ibus tube
8. Tie with strips of buri.