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Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

Gelatin and Tapioca Pearls (Gulaman at Sago )

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Ingredients
•             1 cup sugar
•             2 cups water
•             1 bar white gulaman (or 1 pack Jello) soaked in water and drained
•             2 cups cooked sago (tapioca pearls)

Directions
1. 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. 2. 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.

Rice Muffins (Puto)

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Ingredients

  • 2 cups rice flour
  • 1/2 teaspoon salt
  • 3 teaspoon baking powder
  • 2 cups coconut milk
  • 1 cup white sugar
  • 1 teaspoon anise seeds (optional)
  • 1 cup grated coconut (or coconut flakes)

 

Directions

Sift 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 30 minutes. 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.

Kutsinta

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Ingredients

  • 1 cup rice flour
  • 2 cups brown sugar
  • 3 cups water
  • 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)
  • Freshly grated coconut

 

Directions

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 30 minutes 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.

Ginataan

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Ingredients

  • 250 g glutininous rice (sweet rice) flour
  • 6 saba (or plantain), sliced
  • 1 can coconut milk
  • 250 g ripe langka (jackfruit) (canned will do)
  • 6 pandan leaves (optional) (1 tsp vanilla will substitute)
  • 200 g cooked sago pearls
  • 225 g camote (sweet potato), cubed
  • 300 g white sugar
  • 225 gabi (taro root), cubed
  • 1 can coconut cream other ingredients (e.g. root crops) may be used

 


Directions

Combine rice flour with 250 ml water and form into small balls. Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, 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 crea, then transfer to a serving bowl.

Light and Fruity Caramel Flan

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Ingredients

  • 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 teaspoon lime peel, grated finely
  • seasonal fresh berries, for garnish

 

Directions

Preheat oven to 350 F. 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 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired. Chef's note: Gratin or souffle dish may be aluminum 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

Original Leche Flan

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Ingredients

  • 12 egg yolks
  • 1 can condensed milk
  • 1 pint Vit D milk
  • 1 tablespoon vanilla (lemon essence or peppermit can be substituted)
  • 1 cup sugar
  • 1 cup water 

Directions

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

Bibingka Cassava

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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 or something
 For the topping
  • 1 cup thick coconut milk (available in Asian stores)
  • 2 tablespoon flour
  • 1 can condensed milk
  • 2 egg yolks
  • 2 tablespoons 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 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

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