Category Archives: DESSERT

Tocino del Cielo

Tocino del Cielo Recipe

1/2 cup white sugar for the caramel
1/8 tsp orange zest
1/8 tsp lemon zest
1 1/2 cups white sugar
1 1/2 cups water
1/2 cup butter
10 egg yolks
  1. Boil water in the steamer.
  2. Caramelize 1/2 cup sugar in a small llanera or flan containers. 
  3. Boil 1 1/2 cups sugar and water. 
  4. Add butter and let it melt.
  5. In a bowl, slowly mix egg yolks and pour syrup-butter mixture, orange zest and lemon zest.
  6. Pour mixture into the flan containers, just enough to fill the containers. 
  7. Place the flan containers and steam until cooked. 
  8. When done, let the flans cool and scrape the sides of the containers
  9. and invert upside down.


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Dessert Fondue

Dessert Fondue Recipe

INGREDIENTS:Fruits for dipping:
Banana, sliced into bite-size pieces
Apples, sliced into bite-size pieces
Wafer sticks
For the chocolate sauce:
1 ¼ cup bittersweet chocolate or semisweet chocolate, chopped into small pieces
¾ cup heavy cream
2 tbsps unsalted butter
½ tsp vanilla extract
  1. Combine chocolate and cream in a bowl.
  2. Place the bowl in a double boiler pot with simmering water.
  3. Heat the mixture and mix until smooth.
  4. Add more cream if the mixture gets too thick.
  5. Remove from the heat and add vanilla extract and mix.
  6. Serve in a fondue pot.
  7. Use skewers, forks, colorful sticks for the fruits to be dipped.


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Crepe Cake

Crepe Cake Recipe

1 cup all-purpose flour
2/3 cup milk, cold
3 large eggs
¼ tsp salt
3 tbsps butter, melted
Butter for greasing the pan
  1. With a whisk, mix all the ingredients until smooth.
  2. Cover the mixture and let it rest at room temperature.
  3. Heat a non-stick pan over medium heat, brush with butter.
  4. Pour batter mixture to the center of the pan. Tilt the pan on all sides to coat the pan with the batter.
  5. Cook for a minute or until golden brown, and then flip to cook the other side.
12-15 pcs cooked crepes
1 jar hazelnut spread
10 pcs choco-peanut bar, crushed
1 cup whipped cream
2 tbsps powdered sugar
1 bar dark chocolate
  1. Spread each crepe with the hazelnut spread and sprinkle with crushed choco-peanut bar.
  2. Stack each crepe on top of the other on a serving plate.
  3. Top the last layer with whipped cream, crushed choco-peanut, dark chocolate shavings and dust with powdered sugar.

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Cupcakes with Chocolate Ganache and Sprinkles

Cupcakes with Chocolate Ganache and Sprinkles Recipe

6 pcs chocolate cupcakes
Chocolate Ganache
2 cups bittersweet chocolate, finely chopped
2 cups heavy cream
150 grams butter
1/4 cup candy sprinkles
  1. In a double boiler, melt the chocolate and butter.
  2. When these are melted, stir in heavy cream.
  3. Mix until smooth. 
  4. Dip the cupcakes into the ganache, and sprinkle with candies on top.


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Pink Gelatine

Pink Gelatine Recipe

  • 1 box red gulaman powder (unflavored gelatin)
  • 410 ml coconut milk
  • 1/4 cup sugar
  • 1 medium buko, grated 
  • 1 pack all-purpose cream
  • 3 tbsps condensed milk
  • 1/2 can coconut cream
  • 1/4 cup pinipig, toasted
  • 1 tbsp raisins
  • 1/2 cup cooked sago
  1. Dissolve gulaman powder, coconut milk and 1/2 cup sugar in a pan.
  2. Allow to simmer while stirring continuously. 
  3. When the sugar and gelatine is totally dissolved, transfer the mixture into molds.
  4. Chill mixture in the refrigerator until set. 
  5. Mix all-purpose cream, condensed milk, and coconut cream. Chill.
  6. When ready to serve, chop gulaman into cubes.
  7. Layer on a serving glass with gelatine, cooked sago, raisins, grated buko.
  8. Fill with chilled coconut and cream mixture.
  9. Repeat to come up with two layers.
  10. Sprinkle some toasted pinipig on top just before serving.


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Brownies Icebox Cake

Brownies Icebox Cake Recipe


  • 10-15 pcs square brownies, cut into half (vertically)
  • ½ -1 gallon vanilla ice cream, softened
  • 1 cup chocolate chips
  • 1 cup walnuts, chopped
  • 1 cup caramel sauce (optional)


  1. In a rectangular dish, place the brownies at the bottom.
  2. Add the vanilla ice cream and spread it to the brownies.
  3. Repeat the procedure until you have three layers.
  4. Top with chopped nuts and chocolate chips.
  5. Drizzle with caramel sauce and re-freeze for six hours and serve.

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Hopia Munggo

Hopia Munggo Recipe


  • Dough:
  • 2 1/4 cups White King all purpose flour, sifted
  • 1/2 cup water
  • 1 1/2 tbsp. corn syrup
  • 1/2 cup pork lard
  • Paste:
  • 1 cup White King all purpose flour, sifted
  • 1/2 cup pork lard
  • Filling:
  • 2 cups munggo, cooked, mashed and strained
  • 2 cups ube, boiled and mashed
  • 1 cup sugar

Hopia is one of the popular pastries here in the Philippines. But it isn’t a native one because this hopia was introduced to us Filipinos, by the Chinese. This pastry has two famous variations: the hopia munggo and the hopia baboy. So how do we classify them? It is through the filling. If the filling is made out of mung bean paste, then it is “hopia munggo” but if it is made out of candied winter melon, green onions and pork fat it is what we called the “hopia baboy”.

Aside from these two there are also the Ube, Buko Pandan, Macapuno, Langka, and Queso versions. But the most popular among these is the Hopia Munggo. As mentioned previously, hopia munggo’s filling is made out of the mung bean paste. In this pastry, we don’t just use the mung bean paste, but also some ube paste, to yield that good taste. The totality of this pastry not only depends on the filling but also on the crust. Well, the crust is not that difficult to make since all the instructions given are simple. Also, the needed ingredients are not the hard to find, it’s all available in the supermarkets.

The only thing that you have to take note of is the baking time. Be sure that you don’t exceed it, so the hopia munggo will came out good. For some nutritional facts, munggo or mung bean is of low cholesterol, it is good control for breast cancer, and also it has low sugar level. So if ever you are on a strict diet, this hopia mungo will surely be a good pick. So, get ready now to bake your own hopia munggo!


  1. Sift all purpose flour in a large mixing bowl; make a well in the center and add the water, sugar and corn syrup. Add pork lard and mix with wooden spoon just to incorporate ingredients with the flour. Do not overmix.
  2. Form dough into a ball, cover with cloth and set aside for 30 minutes. In a bowl, mix together 1 cup all-purpose flour and 1/2 cup pork lard until a homogenous paste is formed.
  3. On a lightly floured board or surface, roll out dough ball with a rolling pin to form a rectangular 1-inch thick. With a spatula, spread the paste evenly over the rectangular dough so that the paste covers two thirds of the surface of the rectangular. Fold the uncovered portion over the center and fold the remaining 1/3 over the first. Fold to make three layers of the dough with the paste in between each layer. Roll our folded dough to its original size and repeat folding process without the paste.
  4. Roll out the dough once more and fold for the third time. Allow to rest for 5 minutes. Roll out the dough to its original size. Cut sheet of dough lengthwise into two equal portions. roll each portion jelly roll fashion and cut into 12 equal pieces. Flatten each piece and roll out with rolling pin to form a circular piece. Put about a tablespoon of the munggo or ube-sugar filling at the center and bring up the sides to top center. Seal tightly.
  5. Press top lightly to flatten. Place filled pieces on ungreased baking sheet lined with brown paper. Brush top with egg or milk diluted with a little water. Prick surface with a little tines of fork to let out steam.
  6. Bake in a preheated oven at 400�F for 25-30 minutes or until slightly golden brown.

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