Recipes

Mango sago

Is an adaptation of a traditional Asian dessert invented by a Hongkong restaurant in the early 1980’s which has grown in popularity across the globe and can now be found on the menu list of most Chinese restaurants. Along with the mango pudding and tapioca pearls, the original Hongkong version includes pomelo sections which you can definitely add in if you prefer another layer of flavor and texture.

This is for sure one of the easiest and simplest desserts you can make. It only needs three ingredients and is convenient for serving a crowd as it can be prepped ahead of time. In fact, it tastes so much better when chilled for a few hours and the flavors had a chance to meld.

Ingredients

  • 2 cups water
  • 1/4 cup small tapioca pearls
  • 5 mangoes
  • 1/2 cup evaporated milk
  • 1/4 cup sugar

Instructions

  1. In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.
  2. Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
  3. In a blender or food processor, combine cubed mango flesh from the 4 mangoes, evaporated milk and sugar. Process until smooth and thick.
  4. Combine mango puree and sago.  Chill in the refrigerator until ready to serve.
  5. Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.

Ube Mamon

Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

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Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 8 large eggs, egg yolks and egg whites separated
  • 1 cup sugar
  • 1/2 cup milk
  • 6 tablespoons oil
  • 4 teaspoons Ube flavoring
  • 1/2 teaspoon cream of tartar

Instructions

  1. Preheat oven to 350 F.
  2. Combine flour and baking powder in a bowl and set aside.
  3. In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker.
  4. Add 1/2 cup of the sugar and stir until incorporated. Add the milk, oil, and ube flavoring and stir until combined.
  5. Add the flour mixture in two additions and stir until the batter is smooth.
  6. In the bowl of a stand mixer ( or use a handheld mixer), whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the remaining 1/2 cup sugar while beating until the egg whites form firm, shiny peaks.
  7. Fold about a third of the meringue into the yolk mixture to thin down the consistency of the yolk batter. Using a rubber spatula, gently fold in the remaining meringue 1/3 at a time.
  8. Once the batter is uniform in color, spoon into large muffin molds until 2/3 full.
  9. Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

Coffee Jelly

Is indeed one of the quickest and simplest treats you can make. It’s all a matter of dissolving the powdered gelatin in very hot strong coffee, allowing it to cool and firm up, and drizzling the set gelatin with sweetened cream. Seriously, the hardest part of this recipe is the wait!

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Ingredients

  • 1 (1 ounce) package unflavored gelatin (I used Knox)
  • 4 cups water
  • 2 tablespoons instant coffee
  • ½ cup sugar
  • 1 (14 ounces) can sweetened condensed milk
  • 1 (12.8 ounces) can table cream

Instructions

  1. In a sauce pot, bring 3 cups of the water to a boil. Add coffee and sugar and stir until dissolved.
  2. In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water and let stand for about 1 minute or until powder begins to bloom.
  3. Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatine is completely dissolved and no granules are visible. Pour mixture into a lightly greased baking dish. Allow to completely cool, cover, and refrigerate for about 2 to 3 hours or until completely set. Cut into 1-inch cubes and divide into serving cups.
  4. In a bowl, combine condensed milk and table cream. Stir until blended. Pour into the cups over coffee jelly.
  5. Serve cold.

Pastillas de Ube

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Ingredients

  • 1 (16 ounces) package frozen grated ube, thawed
  • 1 (14 ounces) can condensed milk
  • 1 cup powdered milk (I used Nido)
  • zest of 1 lime
  • ½ cup sugar

Equipment

  • cellophane or Japanese paper, cut into 3 x 3-inch squares

Instructions

  1. In a nonstick skillet over medium low heat, combine grated ube and condensed milk. Cook, stirring regularly, for about 8 to 10 minutes or until thickened.
  2. Add powdered milk and lime zest, stirring to combine. Continue to cook until mixture can be pulled away from pan in one soft ball. Remove from heat and allow to cool.
  3. Using a teaspoon, divide mixture and shape each portion into logs of about 1-inch long. Roll pastillas in sugar until fully coated. Wrap each piece in Japanese paper or cellophane.

Mais con Queso Ice Candy

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Ingredients

  • 3 cups fresh milk
  • 1 can (14 ounces) condensed milk
  • 1 cup heavy cream (or Nestle’s cream)
  • 1 can (14.75 ounces) cream style corn
  • 2 cups gouda or mild cheddar cheese, shredded
  • ½ cup sugar

Equipment

  • funnel
  • 16 pieces ice candy bags

Instructions

  1. In a bowl, combine milk, condensed milk, heavy cream, corn, cheese and sugar. Stir until sugar is dissolved.
  2. Using funnel, pour mixture into plastic bags up to ¾ full leaving about 3 inches of plastic. Use a thin stick to push down any cheese or corn that may block funnel.
  3. Twist the remaining three inches of plastic until tube is firm but not too tight and tie into a knot. Arrange filled plastic tubes in a single layer on a flat dish and freeze for about 2 to 3 hours or until frozen.

Sampalok Candy

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Ingredients

  • 2 pounds ripe tamarind pods
  • 1 cup water
  • 2 cups sugar
  • 1 teaspoon salt

Instructions

  1. Line a baking sheet with wax paper and set aside. Hull the tamarind, removing the outer shell and inner strings to separate the fruit.
  2. In a wide pan over medium heat, combine tamarind pulp, water, 1½ cups of the sugar and ½ teaspoon of the salt. Bring to a boil. Lower heat and continue to cook, stirring and mashing with back of spoon, for about 15 to 20 minutes or until mixture is very thick and sticky.
  3. Using a teaspoon, scoop tamarind mixture and drop in a single layer on prepared baking sheet, leaving space between each mound. Refrigerate for about 1 to 2 hours or until completely cooled and slightly hardened.
  4. On a wide platter, combine the remaining ½ cup sugar and ½ teaspoon salt.
  5. Using palm of hands, shape each tamarind mound into balls. Roll in sugar and salt mixture to fully coat. To store for future use, wrap about three to four pieces in cellophane. You can also store in a covered container.

Suman Malagkit with Coconut Caramel Sauce

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Ingredients

  • 1 (13.5 ounces) coconut milk
  • 1 cup sugar
  • 1 teaspoon salt
  • 3 cups glutinous rice

Equipment

  • banana leaves
  • pot just large enough to fit suman and enough water to cover for boiling

For the Coconut Caramel Sauce

  • 1 (13.5 ounces) can coconut milk
  • 1 cup brown sugar
  • ½ teaspoon salt

Instructions

  1. In a bowl, place rice and enough cold water to cover. Soak for about 1 hour and then drain well.
  2. Meanwhile prepare banana leaves by trimming stiff ends. Cut into 10 x 10 inch squares. If leaves feel stiff, briefly pass over gas flames for about 10 to 20 seconds until pliable.
  3. In a pot, combine coconut milk, sugar and salt. Stir until sugar and salt are dissolved. Add rice and stir to disperse.
  4. Over medium heat, cook rice, stirring occasionally to prevent from sticking and burning, until liquid is absorbed but rice is half-done.
  5. Remove from heat and allow to slightly cool. Place about 2 to 3 heaping tablespoonfuls on banana leaf and shape into logs, leaving about 1 inch on sides. Roll banana leaves tightly around the rice to form a log and fold both edges to seal.
  6. In a pot, arrange suman with folded side down and add enough water to cover at about 1-inch. Place a layer of banana leaves over suman and cover pot with lid. If there’s room in your pot for the suman to move freely, place a light plate on top of suman to weigh down.
  7. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully cooked. With tongs, remove suman from water and allow to cool. To serve, peel leaves and drizzle suman with coconut caramel sauce.

For the Coconut Caramel Sauce

  1. In a sauce pot over medium heat, combine coconut milk, brown sugar and salt and whisk together until sugar and salt are dissolved.
  2. Bring mixture to a boil. Continue to cook, stirring regularly, for about 20 to 25 minutes or until mixture is reduced and thickened.

Kutsinta

Ingredients

  • 1½ cups flour
  • ½ cup tapioca flour
  • 1½ cups dark brown sugar
  • 3 cups water
  • 1 tablespoon atsuete powder (annatto)
  • 1 tablespoon lye water

Instructions

  1. In a bowl, combine flour, tapioca flour, sugar and water. Stir well until dissolved and mixture is smooth.
  2. Add atsuete and stir until well dispersed and desired color is achieved. Add lye water and stir. Lightly grease inside of molds with melted butter (I used silicone molds so I skipped this step). Pour mixture into kutsinta molds to about ¾ full.
  3. Add water to bottom part of steamer and bring to simmer over medium heat. Arrange prepared kutsinta mold in a single layer on steamer basket and steam for about 40 to 45 minutes or until mixture is set. Remove from heat and allow to cool. Gently remove kutsinta from molds and serve with grated coconut.

Leche Puto

Ingredients

  • 2 tablespoons butter, melted

For the Flan

  • 4 egg yolks
  • 1 (14 ounces) can condensed milk
  • 2 teaspoons calamansi juice

For the Puto

  • 2 cups flour
  • ⅔ cup sugar
  • 4½ teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cup water
  • 4 egg whites

Instructions

  1. Prepare puto molds by lightly brushing insides with melted butter. Set aside. Add water to lower bottom of steamer and bring to a boil.
  2. In a bowl, combine egg yolks, condensed milk and calamnsi juice. Stir together in a circular motion until smooth and well blended.
  3. Fill puto molds to ⅓ full with flan mixture. Arrange in a single layer on steamer basket. Wrap steamer cover with clean kitchen towel. Steam flan at low heat for about 5 to 7 minutes or until mixture is no longer liquid but not fully set. Remove from heat and allow to cool completely.
  4. In a large bowl, sift together flour, sugar, baking powder and salt. Add water and egg whites. Stir together until just combined. Add puto mixture over flan, filling molds almost to the top. Steam on low heat for about 8 to 10 minutes or until puto has risen. Remove from heat and allow to slightly cool. Gently remove leche puto from molds.

Carioca

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Ingredients

For the Carioca

  • 1-1/2 cups glutinous rice flour
  • 1 cup water
  • oil

For the Sugar Coating

  • 1 cup dark brown sugar
  • ¼ cup water

Equipment

  • bamboo skewers

Instructions

  1. In a bowl, combine glutinous rice flour and the 1 cup of water. Stir until flour is moistened. Add 1 tablespoon of water at a time, if needed, to form a firm but smooth and pliable dough. Dough should not feel dry or too sticky.
  2. Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
  3. In a wide pan over medium heat, heat about 3-inches deep of oil. Gently add balls into oil and cook, stirring occasionally, for about 7 to 10 minutes or until golden. Do not overcrowd pan, cook in batches as needed. With a slotted spoon, remove from pan and drain on paper towels.
  4. In a saucepan over low heat, combine dark brown sugar and the 2 tablespoons water. Cook, stirring regularly, until sugar is completely dissolved and mixture shimmers. When sugar is dissolved, continue to cook, WITHOUT stirring, for about 4 to 5 minutes or until it begins to thicken. Occasionally swirl pan to prevent from burning.
  5. Gently toss carioca balls in syrup to fully coat. Remove from pan and arrange on parchment or wax paper in a single layer. Allow to cool and then skewer 3 to 4 pieces into bamboo sticks.

Royal Bibingka

Ingredients

  • 2 cups glutinous rice flour
  • 1 cup sugar plus 1 tablespoon for dusting
  • 1 cup coconut milk
  • ½ cup evaporated or fresh milk
  • 3 eggs
  • 3 to 4 tablespoons margarine or butter, melted
  • 1 cup sharp Cheddar cheese

Instructions

  1. In a large bowl, combine glutinous rice flour, the 1 cup sugar, coconut milk, evaporated milk and eggs. Whisk together until batter is well-blended and smooth.
  2. Generously grease a baking dish (I used a 12-inch cast iron skillet) with margarine. Pour rice batter into dish and tightly cover with foil.
  3. Bake in a 350 F oven for about 15 to 20 minutes or until mixture is set and toothpick inserted in the center comes out clean.
  4. Take out from oven and remove foil. The sides of the rice will be puffed up, just push them down a little to subside. Generously brush top with margarine. Sprinkle with the remaining 1 tablespoon sugar and cheese. Return to oven and bake for another 6 to 10 minutes or until cheese is melted and top is golden. Remove from heat and allow to cool completely before slicing.

Kalamay Hati

Ingredients

  • 2 cups glutinous rice flour
  • 2 (19 ounces each) cans coconut milk
  • 2-1/2 cups muscovado brown sugar

For the Latik

  • 1 cup coconut cream (kakang gata)

Instructions

  1. Line a serving pan with wilted banana leaves and then brush leaves with coconut oil from the latik. Set aside.
  2. In a wide non-stick pan, combine glutinous rice and coconut milk. Whisk together until rice flour is fully dissolved and mixture is smooth. Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
  3. Add muscovado brown sugar and stir until sugar is dissolved and dough is evenly brown in color. Continue to cook for about 50 minutes to 1 hour or until you can hardly stir the mixture.
  4. Transfer the kalamay mixture into banana-lined pan and using a lightly-oiled knife, smooth top. Brush surface with coconut oil and top with latik.

For the Latik

  1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
  2. Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Using a fine mesh sieve, drain latik from the oil.

Buko Pandan Gelatin

Ingredients

  • 1 (0.70 ounces) package agar agar bars
  • 4 cups coconut juice
  • 2 cups sugar
  • 1 (19 ounces) can coconut milk
  • 2 to 3 drops buko pandan flavor extract
  • 1 cup young coconut (buko), shredded

Equipment

  • 6-cup bundt cake pan or gelatin mold

Instructions

  1. In a large pot, combine agar agar and coconut juice. Soak for about 30 minutes or until agar agar is softened.
  2. Over medium heat, bring to a boil, stirring regularly, until agar agar melts. Add sugar and continue to cook, stirring regularly, for about 10 to 15 minutes. Add coconut milk, young coconut milk and pandan extract. Stir until color is well distributed. Bring to a simmer (do NOT boil!) and continue to cook for about 2 to 3 minutes until heated through.
  3. Remove mixture from heat and pour into a gelatin mold. Allow to cool until agar agar begins to harden. Refrigerate for about 1 to 2 hours or until completely set. Invert onto a serving plate to serve.

Bibingka

Ingredients

  • 2 cups rice flour
  • 1 cup sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 (13.5 ounces) can coconut milk
  • 2 tablespoons butter, melted
  • 5 eggs, beaten

For Toppings

  • 2 salted eggs, peeled and sliced lengthwise
  • 2 ounces cream cheese, sliced thinly (you can substitute cubed kesong puti or shredded queso de bola)
  • Margarine, softened
  • Grated mature coconut (niyog)
  • Sugar to taste

Equipment

  • Banana leaves
  • 2 Aluminum pie pans

Instructions

  1. Rinse banana leaves under warm water and trim away thick edges. Cut leaves into about 10-inch diameter rounds (large enough to cover bottom and sides of baking pan). Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pie pans with the leaves, making sure they are intact with no rips.
  2. In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
  3. In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
  4. Divide mixture and pour into the prepared pie pans. Arrange egg and cheese slices on top. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
  5. Remove from heat and spread margarine on top. Garnish with grated coconut and sprinkle with sugar to taste. Serve hot.

Sapin Sapin

Ingredients

For the Latik

  • 1 cup coconut cream (kakang gata)

For the Sapin Sapin

  • 3 cups glutinous rice flour
  • 1 cup sugar
  • 2 cups coconut milk
  • 1 (14 ounces) can condensed milk
  • 1 teaspoon ube flavor extract
  • 1 teaspoon langka flavor extract

Equipment

  • 9-inch cake pan
  • cheesecloth
  • steamer

Instructions

To make Latik

  1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
  2. Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in a container until ready to use.

For the Sapin Sapin

  1. In a large bowl, combine glutinous rice flour, sugar and whisk together. Add coconut milk and condensed milk. Stir together until sugar is dissolved and mixture is smooth and well blended.
  2. Divide batter evenly into three bowls. In one bowl, add ube extract and stir until color is well dispersed. In another bowl, add Langka extract and stir until color is well dispersed. The remaining portion will be white and plain.
  3. Line cake pan with cheesecloth (for easier removal of sapin sapin from pan). Pour ube-flavored batter into pan. Steam for about 10 to 15 minutes or until set and toothpick inserted comes out clean. Gently pour langka-flavored batter over purple layer. Steam for about 10 to 15 minutes or until set and toothpick inserted comes out clean. Gently pour plain batter over yellow layer. Steam for about 10 to 15 minutes or until set and toothpick inserted comes out clean. Remove cake pan from steamer and allow to cool completely.
  4. Place a wide, flat serving platter over cake pan and gently invert sapin sapin onto platter (purple layer will now be the top layer). Remove cheesecloth. Liberally brush top and sides of sapin sapin with coconut oil (from making latik). Cut into serving portions and generously top with latik.

Taho

Is a Philippine delicacy made of silken tofu, sago pearls and a thick sugar syrup called arnibal. This popular street food is commonly peddled on the streets in large aluminum buckets and is often served warm.

Ingredients

  • 1 cup water
  • 1 cup dark brown sugar
  • 1 pandan leaf, tied into a knot
  • 1 cup cooked sago
  • 2 (12 ounces each) packs extra soft tofu

Instructions

  1. In a sauce pan over medium heat, add water and bring to a boil for about 2 to 3 minutes. Remove and discard pandan leaf. Add brown sugar. Stir continously until sugar is dissolved. Simmer, stirring continously, until mixture slightly thickens. Add cooked sago and continue to cook for about 2 to 3 minutes.
  2. Place tofu block on a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated through. Alternatively, place tofu in a oven-safe dish, loosely wrap with plastic film and microwave for about 40 to 50 seconds or until heated through.
  3. Using a wide, flat serving spoon, divide tofu into serving bowls. Spoon sago and syrup on top. Serve warm.

Espasol

Is a type of rice cake made of toasted glutinous rice flour cooked low and slow in coconut milk. Once the right consistency is reached, the mixture is divided and formed into tubular shapes of desired lengths. The rice cake logs are then rolled in toasted rice flour and wrapped in banana leaves or flimsy Japanese for serving.

Ingredients

  • 4 cups glutinous rice flour
  • 4 cups coconut milk
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Instructions

  1. In a skillet over medium heat, toast rice flour, stirring frequently, for about 20 to 30 minutes or until color changes to pale gold and aroma becomes nutty. Set aside ½ cup (for rolling espasol).
  2. In a wide pan over medium heat, combine coconut milk, sugar, vanilla extract and salt. Bring to a boil, stirring frequently, until sugar and salt are dissolved.
  3. Slowly add 3-1/2 cups of the toasted rice flour, stirring regularly to prevent lumps. Lower heat and continue to cook, stirring and turning regularly, for about 30 to 40 minutes or until mixture is very sticky and becomes oily.
  4. Transfer mixture onto a flat, working surface dusted with the remaining toasted flour. Using a rolling pin, roll and flatten mixture to about ¼-inch thick. With a lightly-greased knife, cut espasol into strips. Using hands, roll espasol on toasted flour until fully coated. Shake to rid of excess flour and wrap each piece in Japanese paper or banana leaves.

Mango Royale

Mango Royale made with delicious layers of whipped cream, graham crackers, and sweet Manila mangoes. Sweet, silky, and with intense fruit flavor, this icebox is a favorite for all occasions.

Ingredients

  • 14piecesgraham crackers, (about 3 inches in length)
  • 2cupsheavy cream, very cold
  • 1can(14 oz) condensed milk, chilled
  • 6Manila mangoes, peeled and cubed
  • 2Manila mangoes, peeled and finely chopped
  • 1/2cupsugar

Instructions

  1. Line a 9 x 6 x 2 baking dish with parchment paper, leaving about a 1-inch overhang on all sides.
  2. In a bowl, combine heavy cream and condensed milk. Using a hand mixer at low speed, whip mixture until it reaches firm peaks.
  3. Gently fold in 1/2 of the diced mangoes, making sure not to deflate the whipped cream. If using mango puree, fold in mango puree into the cream mixture instead.
  4. Arrange one layer of graham crackers on bottom of prepared dish, breaking pieces as needed to fit sides. Spoon 1/3 of cream mixture on crackers and spread to cover.
  5. Arrange another layer of graham over the cream. Spoon and spread 1/3 of the cream mixture. Repeat with another layer of graham crackers. Spoon and spread remaining 1/3 of the cream mixture on top of crackers.
  6. Arrange the remaining diced mangoes on top of the cream.
  7. Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving.
  8. To serve, lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. Cut into serving portions.

For the Mango Puree

  1. In a saucepan over medium heat, combine mangoes and sugar. Bring to a boil, stirring occasionally, until sugar is melted and mixture is very thick. Allow to cool completely.