Archive for Filipino Dessert Recipes
Filipino Recipes – Sans Rival Cake Recipe – Pinoy Food
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Whenever I hear the word Sans rival, I always remember my high school best friend who gave her crush the same secret name because it is her favorite cake. Imagine a boy named Sans Rival… can’t help but giggle on the thought.☺
Sans rival is a cake that you would like to have every day, unless you are trying to slim down. It is creamy, tasty, sweet, with bits and pieces of cashew nuts that makes the cake even more delightfully delicious. I tried baking it myself using this recipe that I got from no other than my best friend. Yes, the same one I mentioned earlier.
Ingredients:
- 8 egg whites
- 1 cup sugar
- 1½ cups cashew nuts (finely chopped)
Filling:
- 8 egg yolks
- 1 cup sugar
- ½ cup water
- 1 tsp corn syrup
- 1/3 lb fresh butter
- ½ cup cashew nuts (chopped)
Cooking Procedure:
- Beat egg whites until stiff and foamy. Add 1 cup sugar gradually, beating continuously, until you see soft peaks formed. Add finely chopped cashew nuts. Grease four cookie sheets which are 9×14 inch in size and dust lightly with flour. Pour mixture into 4 sheets and spread thin. Bake in preheated oven 300ºF for about 30 minutes or until golden brown. Remove cookie sheets and set aside to cool.
- Put 1 cup sugar, ½ cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and set aside to cool.
- Beat egg yolks until lemon-colored. Add syrup little by little, beating well.
- Melt butter to creamy consistency and when syrup mixture is sufficiently cool, add little by little while continuing to cream. Spread butter mixture on the layers and put together, one on top of the other, sandwich fashion. Spread more butter mixture to the top layer and sides and sprinkle with cashew nuts, Wrap in wax paper and chill before serving.
Filipino Recipes – Cassava Bibingka Recipe – Pinoy Food
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Cassava is one of the abundant root crops in the Philippines and you can use it for a wide variety of cooking. But of the many cassava recipes available, cassava bibingka (or cassava cake) is the all-time favorite at home. I got this recipe from my Grandma and it has never failed me yet. A friend even told me I can make it into a business because it really tastes great. But I haven’t gotten that far yet. I only prepare it during birthdays at home or any other gatherings because you won’t have to spend too much to prepare this delicious recipe.
My husband may be a little biased but he says it’s like the one you can buy from Goldilocks (a famous cake store and food chain in the country). Maybe, but I won’t brag about it. Just try it yourself and see if you will agree. You can also add condensed milk on top to make it even more delightful.
Ingredients:
- 1 cup grated fresh cassava
- ½ cup scraped buko (young coconut)
- 2 eggs
- 3 tbsp melted shortening
- 4 tablespoons grated cheese
- ¾ cup sugar
- ¾ cup coconut milk
- 1 tbsp butter
Cooking Procedure:
- Beat eggs and add sugar, melted shortening and coconut milk.
- Mix with cassava and young coconut.
- Add 2 tablespoons grated cheese and mix well.
- Line a round pan with banana leaves and pour in mixture.
- Bake in the oven with moderate heat and brush with butter when almost done. Sprinkle the remaining cheese and a little sugar on top. Continue baking until golden brown
- Set aside to cool before serving.
Filipino Recipes – Buchi Recipe – Pinoy Food
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You can ask kids from the provinces what a buchi is and they will all tell you it is a delicious snack. It’s one of my favorites when I was still a schoolgirl and I love it until now. As a mom, I prepare it at home sometimes for my family to enjoy this delicious and chewy merienda (Tagalog word for snack). You can also serve it as a dessert but most Filipinos take it during snacktime.
It is very easy to prepare and anyone who has tried frying can do it. I used to think that it is hard to get it perfect. But when I tried it (using my aunt’s recipe), it was exactly how I wanted it to be. Just the same as the buchi that I bought from the school canteen when I was still a little girl.
Ingredients:
- 1 cup rice (soaked overnight and ground, then wrapped in cheesecloth and hung to drip)
- ½ cup mongo
- 2 tbsp sugar
- ⅓ cup sugar
- ⅛ cup water
Cooking Procedure:
- Boil the mongo and mash after cooking. Dissolve ⅓ cup sugar in ⅛ cup water. Add to mashed mongo and cook over moderate heat until dry. Cook then form into balls.
- Dissolve 2 tablespoons of sugar in 2 teaspoons water.
- As soon as the ground rice is dry, add the sugar solution and mash the mixture. Shape into small balls and flatten each small ball of rice dough in the palm. Thin out and wrap over one ball of mongo.
- Fry in deep hot fat until brown. Drain excess oil before serving.
Filipino Recipes – Kutsinta – Pinoy Food
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Kutsinta is another top Pinoy favorite snack. It is prepared using lye water which enhances its color. It is chewy and somewhat sticky but you would surely love the unique taste especially if it is your first time to try this delicious treat. I love it best with lots and lots of grated coconut for the toppings. It is one of the foods that lead me to remember the good old days that I spent in school. My bestfriend and I used to spend our breaks in the soccer field with a paper plate full of kutsinta. We just talk and talk about girly stuff without realizing that we have already consumed all of the kutsinta in no time at all.
If you want to try Filipino delicacies, you should never miss the yummy kutsinta. Surely, you would be asking for more once you take a bite of this delightful treat.
Ingredients:
- 1 cup all-purpose or rice flour
- few drops of yellow food color
- 1 teaspoon lihia (lye)
- cup brown sugar
- cups water
- grated coconut
Cooking Instructions:
- Place water in a steamer and bring to a boil.
- Except for the grated coconut, combine all the ingredients in a mixing bowl.
- Blend thoroughly until you have a smooth mixture which is free from lumps. Use a sieve to strain mixture and separate any lumps.
- Prepare muffin pans and fill half of each pan with the mixture. Steam for about 10 to 20 minutes.
- Allow to cool for about 5 minutes then take out from the pans.
- Top with grated coconut then serve.
Filipino Recipes – Leche Flan – Pinoy Food
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Leche flan is undeniably everybody’s favorite. I haven’t met a person who does not get enticed to eat this delicious dessert when served on the table. At home, the leche flan will disappear in minutes after being served. That is the reason why my Mom will only serve it after everyone else has eaten the main meal. It is so tempting that we can hardly wait to have it as dessert.
Ingredients:
- 10 egg yolks
- 1 can (390g) condensed milk
- 1 can (390g) evaporated milk
- 1 teaspoon vanilla extract or lemon essence
- 3/4 cup water
- 1 cup sugar
Cooking Instructions:
- Mix water and sugar in a saucepan. Place under medium heat for a few minutes. Let it come to a boil until the sugar is caramelized.
- Prepare the aluminum molds and pour the caramelized sugar into each of them. Then spread the caramel evenly on the bottom of these molds. Any shape of mold can be used. There are square, round, oval and other shapes available in the market.
- Place the egg yolks, condensed milk, evaporated milk and vanilla in a mixing bowl. You can use an electric mixer or you can do the mixing by hand.
- On top of the caramel, pour the mixture gently into the aluminum molds. About 1 to 1¼ inch thick of the mold should be filled.
- Use aluminum foil to individually cover the molds.
- Steam for about 20 minutes. You would know if the leche flan is already cooked when an inserted knife would come out clean.
- Place inside the refrigerator to cool.
- Running a thin knife around the mold’s edges would loosen the leche flan. Place a serving plate on top of the mold then turn upside down quickly. This will have the golden brown caramel displayed on top.
- Serve and enjoy!