Tag Archives: DESSERT

Panghimagas Sampler

Panghimagas Sampler Recipe

INGREDIENTS
1/2 kilo sweet potatoes, peeled and sliced, 1/2 inch sticks
1 cup brown sugar
1 cup vegetable oil
Toasted sesame seeds
PROCEDURE:
  1. Heat oil in a pot until boiling.
  2. Add brown sugar until the sugar melts.
  3. Add the sliced sweet potatoes and fry until tender.
  4. Drain and sprinkle with toasted sesame seeds. Serve.
Ginataang Kamoteng Kahoy
INGREDIENTS:
1/2 kilo kamoteng kahoy, peeled, washed and cut into 2 inches
2 cups coconut milk
1 teaspoon salt
1 tablespoon sugar
2 cups water for boiling
PROCEDURE:
  1. Boil the kamoteng kahoy in two cups water. Cook kamote until slightly tender.
  2. On a pan, heat coconut milk, salt and sugar stirring continuously
  3. until sugar and salt dissolves. 
  4. Bring to a boil.
  5. Add the boiled kamote. Cook for 10-20 minutes until cooked. Serve.
Nilagang Gabi
INGREDIENTS:
1 pc medium-sized gabi fruit
1/2 cup white sugar
1/4 cup freshly grated coconut
PROCEDURE:
  1. Boil water in pot and add gabi fruit, cook until tender.
  2. Drain and serve with sugar and freshly grated coconut.

 

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Duck Egg Leche Flan

Duck Egg Leche Flan Recipe

INGREDIENTSFor the caramel: 

1/8 cup white sugar on each llaneras
Procedure for the caramel:
  1. In medium-low heat, slowly melt the sugar in each llanera until the sugar turns into a light pale gold color. 
For the custard:
12 duck egg yolks
1 can condensed milk (395 g)
2 1/2 cups fresh milk
2 tsp vanilla extract
3-4 small llaneras
Aluminium foil
Procedure for the custard:
  1. Combine all the ingredients and fold slowly until well combined. 
  2. Pour the custard mixture over llaneras with the cooked caramel.
  3. Steam for 15-20 minutes.

 

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Tocino del Cielo

Tocino del Cielo Recipe

INGREDIENTS:
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
PROCEDURE
  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:
Strawberries
Banana, sliced into bite-size pieces
Apples, sliced into bite-size pieces
Marshmallows
Wafers
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
PROCEDURE
  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

INGREDIENTS FOR CREPE
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
PROCEDURE FOR CREPE:
  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.
FOR THE CREPE CAKE
12-15 pcs cooked crepes
1 jar hazelnut spread
FOR THE TOPPINGS:
10 pcs choco-peanut bar, crushed
1 cup whipped cream
2 tbsps powdered sugar
1 bar dark chocolate
TO ASSEMBLE THE CREPE CAKE
  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

INGREDIENTS:
6 pcs chocolate cupcakes
Chocolate Ganache
INGREDIENTS: 
2 cups bittersweet chocolate, finely chopped
2 cups heavy cream
150 grams butter
1/4 cup candy sprinkles
PROCEDURE:
  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

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.

 

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