Archive for Filipino Dessert Recipes
Filipino Recipes – Binagol Recipe – Pinoy Food
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Binagol, also called binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several versions of this recipe, some uses chocolate flavors and some with nuts and butter. This recipe is the simpler version, though.
The Taro root mixture is contained in polished coconut shells, thus the name binagol from the root word “bagol”, a visayan term which literally means coconut shells. Because of the abundance of coconut trees in this tropical country, you will surely find many kinds of delicacies using coconut shells as packaging. Cooking this recipe may be a tedious process but the finished product is worth the effort.
Ingredients:
- 1 cup rich coconut milk (from 2 medium coconuts)
- ¾ cups raw gabi or Taro root (shredded)
- ¾ cup brown sugar
- ½ can full cream condensed milk
- 4 egg yolks
- wilted banana leaves
- 4 medium coconut shells (cleaned)
- string for tying
Cooking Instructions:
- Combine shredded Taro root, coconut milk and brown sugar. Place in a thick-bottomed pan and cook over medium heat for about 6 minutes while stirring constantly. Reduce heat to low and go on cooking for 10 more minutes.
- Add the condensed milk and cook for another 20 minutes over low heat, stirring continuously.
- Fill the coconut shells with the cooked mixture. In the center, make a well and drop 1 raw egg yolk for each. Cover top with the cooked Taro mixture and spread smoothly. Fill very close to the coconut shell’s brim.
- Use two layers of the wilted banana leaves to cover the filled coconut shells and use the strings to tie securely.
- Steam for half an hour.
Filipino Recipes – Puto Cheese Recipe – Pinoy Food
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Puto cheese is just like the regular puto or rice cake. But this version uses flour instead of ground rice so the texture is a whole lot smoother. And the cheese added as topping is the reason why it is named as such. Puto cheese and hot chocolate is a great combination for breakfast. Because it is very easy to prepare, you don’t have to be a seasoned chef to cook this recipe to perfection.
Ingredients:
- 1/2 cup cake-flour
- 1/2 cup all purpose-flour
- 2 tsp baking powder
- 3/4 cup white sugar (divided)
- 1/3 cup evaporated milk
- 1/3 cup water
- 2 pcs egg yolks
- 2 pcs egg whites
- 1/4 tsp. vanilla
- 1/2 tsp salt
- cheese (sliced into small strips)
Cooking Instructions:
- In a medium-sized mixing bowl, sift the cake flour, all-purpose flour, salt and baking powder. Repeat the step three times then set aside.
- Beat yolks until the color is lemon yellow. Gradually add ½ cup sugar while beating continuously.
- Fold in the flour mixture, alternately with milk and water, to the beaten egg yolks. Add the vanilla and mix thoroughly. Set aside.
- Beat egg whites until soft peaks are formed. Add the remaining ¼ cup sugar and go on beating the mixture until stiff. Fold in the egg batter. Mix well and pour mixture in puto molder about ¾ full.
- Top with slices of cheese. Cover with clean cheese cloth.
- Steam for 25-30 minutes. You will know the puto cheese is cooked when you insert a tester in the center and it comes out clean.
- To retain the solid shape of the puto cheese, let cool for a few minutes before removing from the puto molds.
Filipino Recipes – Suman Moron Recipe – Pinoy Food
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Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don’t have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.
This recipe makes about 30 pieces of Suman Moron 4-inches long each.
Ingredients:
- 2 cups glutinous rice flour
- 6 cups ordinary rice flour
- 2 kilos grated coconut meat
- 1 big can evaporated milk
- ½ kilo white (refined) granulated sugar
- 1 kilo muscovado sugar
- 30 chocolate tableya, melted with 1/4 cup water
- 1 bar cheddar cheese (julienned)
- 1 cup chopped peanuts
- 1 small bottle vanilla extract
- 8 cups boiling water
- about 30 pieces banana leaves, cut into rectangles (8″x10″)
Cooking Instructions:
- In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
- Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
- Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
- In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
- To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
- Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
- Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won’t be touching the mixture being rolled.
- Take another heaping tablespoonful of the second mixture (milk) and do the same process.
- Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
- Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
- Repeat the process until all of the two mixtures have been wrapped.
- Steam for about 45 minutes to 1 hour.
- Let cool before serving.
Filipino Recipes – Champorado (dessert) Recipe – Pinoy Food
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Champorado or chocolate-flavored rice porridge is a favorite breakfast among Filipinos, especially for families with kids. I haven’t met a child who don’t like chocolates and that explains why champorado is very famous in almost all households in the country.
I remember passing a can of evaporated milk around the table way back when I was a little girl. And my sisters and I would try to beat each other out with the designs we make using the milk on top of our bowls of hot champorado. Papa and Mama would judge our designs and we would all be declared winners in our own right. How carefree life was back then.
Going back to cooking, there are several champorado mixes available in the market today where you only have to pour hot water and leave it to cook for five minutes or so and your breakfast is ready. But for me nothing beats this special champorado recipe made even richer with the addition of coconut milk. And in my experience, coconut milk has never failed me in the numerous recipes that I’ve tried. Go ahead and taste the difference.
Ingredients:
- 1 cup malagkit rice
- 3 cups thin coconut milk or water
- 1 cup sugar
- 1 cup pure thick coconut milk
- 2 tablespoons cocoa powder or 2 squares pure chocolate
- Pinch of salt
Cooking Procedure:
- Wash rice well and drain. Place in a pot or saucepan with 3 cups thin coconut milk or water. Cover and boil for about 10 minutes. To prevent scorching, stir once in a while.
- Mix the cocoa powder or grated chocolate with the sugar and add to mixture with a pinch of salt. Cover and allow simmering until the rice is cooked. Stir mixture once in a while. Add the thick coconut milk just before removing from the heat.
- Can be served hot or cold.
Filipino Recipes – Sapin-sapin (dessert) Recipe – Pinoy Food
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Sapin-sapin is a very old Filipino delicacy which is handed down from generation to generation. It originated from Abra, a province in the northern part of the Philippines. Because it has been around for years, it is self explanatory why several versions are already spread throughout the country.
At present, you will find sapin-sapin almost everywhere, from school canteens, to Filipino restaurants and cake shops. This version that I’m sharing with you is a recipe given by my Grandma to my Mama. And yes, my Mama shared it with me. So enjoy cooking. sapin-sapin!