Category Archives: DESSERT

Pink Gelatine

Pink Gelatine

Procedure:

INGREDIENTS:
  • 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
PROCEDURE:
  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.

 

Please download here the recipe.

Download41 downloads

Brownies Icebox Cake

Brownies Icebox Cake

Procedure:

INGREDIENTS: 

  • 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)

PROCEDURE: 

  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.

Please download here the recipe.

Download47 downloads

Hopia Munggo

Hopia Munggo

Ingredients

  • 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

Procedure:

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!

Instructions

  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.

Please download here the recipe.

Download173 downloads

Puto Cheese

Puto Cheese Recipes

Ingredients

  • 2 cups rice flour
  • 1/2 teaspoon salt
  • 3 teaspoon baking powder
  • 2 cups coconut milk or fresh milk
  • 1 cup white sugar
  • 1 180g Cheddar cheese
  • Materials Needed:
  • Steamer
  • Mixing bowl
  • Strainer
  • Muffin pan
  • Measuring cups and spoons
  • Wooden spoon or wire whisk

Procedure:

“Puto” is a kind of steamed rice cake in the Philippine cuisine. It is usually eaten as a merienda – a light meal or snack especially in the afternoon, but can also be eaten for breakfast with coffee or hot chocolate but it is best served with “Dinuguan” (Pork blood stew) as a hefty afternoon merienda. Filipinos, known be creative when it comes to cooking, tried to make this puto recipe more delicious and more nutritious. It was the reason why Puto now has a lot of variations thus having no specific place of origin.

It varies from different flavors, shapes and sizes. It is the same reason they came up to the idea of making a cheese-flavored puto or Puto cheese. Puto cheese is made from rice flour or galapong which means that is rich in carbohydrates and will be a good substitute to rice meals, if you are on, you know, diet. Cheese on the other hand is a good source of protein since it came from milk.

Here on the Philippines the best served puto cheese can be found on Biñan, Laguna. Puto Biñan is composed of grinded rice, lots of eggs, mixed with water and after that it is pampered with cheese. So as you see, Puto cheese can really be great replacement for heavy rice meals and it is also a good merienda. So if ever you plan on reducing or minimizing you heavy rice intake, try this recipe!

Cooking Instructions:

  1. Sift the rice flour, salt, baking powder and white sugar together.
  2. In a large bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.
  3. Slice the cheddar cheese into thin rectangles.
  4. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking, then place the sliced cheese on top of each puto mixture.
  5. Steam for about 20 to 30 minutes.
  6. To check if the Puto is already cooked, insert a toothpick into the center of each puto,  make that the toothpick must come out clean.

Please download here the recipe.

Download159 downloads

Brazo de Mercedes Recipe

Brazo de Mercedes Recipe

Ingredients

  • Filling:
  • 14 ounces condensed milk
  • 1 cup sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 egg yolks
  • 1/4 cup finely ground and toasted cashew nuts
  • Meringue:
  • 10 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Procedure:

Brazo de Mercedes Cooking Instructions:

Filling:

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

Meringue:

  • Preheat oven to 400 degrees. Combine eggs and Cream if Tartar then Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla.
  • Line a large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown.
  • Spread filling evenly on top of meringue and roll into a log.
  • Brush with butter and brown again in oven.

Please download here the recipe.

Download83 downloads

halo halo

Halo-Halo Recipe

Ingredients

  • 1 ripe large banana
  • 2 ripe mangoes
  • 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
  • 1 cup ripe jackfruit
  • 1/2 cup sweet corn or chick peas (garbanzos)
  • 1 cup young shredded coconut, fresh or canned
  • 1 cup cooked sweet yams or (ube halaya)
  • 2 cup shaved ice
  • 2 cup milk
  • 4 scoops of favorite ice cream
  • 1/2 cup rice pop

Procedure:

Procedure:

Peel mangoes and slice the meat into 1/2-inch cubes.
Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
In each glass place 1/4 of each ingredient, adding layer by layer .

Top with 1/2 cup shaved ice.

Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
Sprinkle nuts or rice krispies over it.

Please download here the recipe.

Download77 downloads

Cassava Cake Recipe

Cassava Cake Recipe

Ingredients

  • 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

Procedure:

Cassava cake is one of the most popular and most delicious homemade delicacies here in the Philippines. Making this cake, won’t take much of your time, because this is so easy to do. All you have to do is to make sure you got all the needed ingredients, which are: the most essential, grated cassava, sweetened condensed milk, evaporated milk, coconut milk, coconut cream, eggs and grated coconut. Making this cassava cake, involves two sections: making the cake and preparing the toppings. In making the cake, you just have to follow the given instruction below. Take note of the required oven temperature.

Lastly, on preparing the toppings for the cake, you must make sure that the cake, is already done before you put the topping. To know, if the cake is already done, the top should be golden brown. So there you have it! This cassava cake also comes with different health benefits. Do you know that cassava is the third-largest source of food carbohydrates in the tropics? Well, yes. And with just eating a slice or two of this cake, you will eventually feel full enough. So, really hope you’ll bake this! Have a nice try!

Cassava Cake Cooking Instructions:

  • Preheat oven to 350° 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 40 minutes to 1 hour).
  • 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.

Please download here the recipe.

Download321 downloads