There is no better way to cap off a solid Filipino meal than with something light and sweet for dessert. No, not ice cream or milkshakes, but they are too big, we're talking about native Filipino desserts. If you think sweets have no place in Filipino cuisine, you can not be further from the truth. Of simple sugar-raised donuts to prepare cakes, there is always a sweet Filipino food that is sure to satisfy that sweet tooth.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They are a good start if you want your own Filipino desserts recipes baking. They do not need as much attention as a kakanin, but they give you just sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It is not surprising that one of our favorite desserts comes from our top fruit export. Outside its borders, Buko pie is sold in prepackaged frozen slices, so we are happy to come here fresh and hot, not to mention cheap. It is a popular pasalubong for people south of Luzon, particularly to Laguna, Quezon and Batangas. The filling is made of young coconut meat mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the cake made of sweetened coconut juice and flour. If you fancy making your own, here's a simple recipe you can try.
Buko Pie
Ingredients:
2 c all purpose flour
2 / 3 c shortening
1 egg yolk
¼ C cold water
1 teaspoon salt
1 teaspoon vinegar
4 c shredded coconut meat
300ml condensed milk
2 / 3 c cornstarch
1 c coconut water
Method: Preheat oven to 435oF approx. In a bowl, combine salt and flour and cut in shortening until it forms pea-sized pieces. In a separate bowl the egg yolks, water and vinegar mix, then add the flour mixture. Mix until dough is soft and flexible. Divide the dough into two balls, one part a little bigger. Roll the dough until it is slightly larger larger than your pie plate. Fits into the plate and let hang over the sides. Roll the dough less, than to put together.
In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into crust. Cover the dough with a small, open edges, and bake for about an hour.
Boat tarts
For a quick, cheap sugar fix, the boat tarts your best option. These are small, open pastry filled with caramel, Langka (jackfruit), mango, or other sweetened fruit. You can find pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, especially because they are relatively cheap and goes well with most Filipino recipes. If you can pull off a simple cake, boat tarts not be a problem.
Pili Nut Tarts
Ingredients:
1 kg all purpose flour
½ kg ground Pili nuts
1 cup butter
1 cup sugar
1 cup evaporated milk
1 cup ice water
Method: Mix flour and sugar and butter until they form small pea-sized balls cut off. Slowly add water, stirring along the sides to help the dough stick together. Shape dough into small balls, then roll out about 1 / 8 inch thick. The pressure in the cake tins and prick the sides and bottom with a fork. Bake about 20 minutes. Meanwhile, mix condensed milk, sugar and peanuts. Pour into the baked crusts and top with slices of Pili. Return to oven and bake until the filling is golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, making them Chewie than flour-based American. It's actually one of the easiest Filipino recipes, so it's a great starter recipe for beginners. This gives an unusual twist to the basic recipe.
Pandan Macaroons
Ingredients:
1 cup shredded coconut
½ cup coconut cream powder
1 tsp Pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup breadcrumbs
3 eggs, separated
1 ¼ cup warm water
green food coloring
salt to taste
Method: Preheat oven to 320oF. Butter a baking pan with butter and sprinkle a little flour to coat. In a bowl mix the water and coconut milk powder separate set. Beat egg whites until foamy, then certainly the egg yolks. Combine breadcrumbs, grated coconut, sugar, salt and butter. Add the egg mixture, dissolved coconut cream, Pandan extract and food coloring. Mix well and pour into pan. Evenly distributed and shake until the dough is compact. Bake for about 20 minutes or until edges are brown.
But one dessert that deserves a mention is the Filipino pastry. Although not as popular as our kakanin or rice cakes, Filipino pastries are a steady favorite in many regions. They are a good start if you want your own Filipino desserts recipes baking. They do not need as much attention as a kakanin, but they give you just sweetness. Here are some of the most popular pastries in Filipino cuisine, plus some recipes to help you get started.
Buko Pie
It is not surprising that one of our favorite desserts comes from our top fruit export. Outside its borders, Buko pie is sold in prepackaged frozen slices, so we are happy to come here fresh and hot, not to mention cheap. It is a popular pasalubong for people south of Luzon, particularly to Laguna, Quezon and Batangas. The filling is made of young coconut meat mixed with macapuno, coconut milk, cream, and sometimes caramel. Most bakeries carry a cheaper version of the cake made of sweetened coconut juice and flour. If you fancy making your own, here's a simple recipe you can try.
Buko Pie
Ingredients:
2 c all purpose flour
2 / 3 c shortening
1 egg yolk
¼ C cold water
1 teaspoon salt
1 teaspoon vinegar
4 c shredded coconut meat
300ml condensed milk
2 / 3 c cornstarch
1 c coconut water
Method: Preheat oven to 435oF approx. In a bowl, combine salt and flour and cut in shortening until it forms pea-sized pieces. In a separate bowl the egg yolks, water and vinegar mix, then add the flour mixture. Mix until dough is soft and flexible. Divide the dough into two balls, one part a little bigger. Roll the dough until it is slightly larger larger than your pie plate. Fits into the plate and let hang over the sides. Roll the dough less, than to put together.
In a saucepan, combine the remaining ingredients and cook until thick. Let it cook for about 15 minutes, then pour into crust. Cover the dough with a small, open edges, and bake for about an hour.
Boat tarts
For a quick, cheap sugar fix, the boat tarts your best option. These are small, open pastry filled with caramel, Langka (jackfruit), mango, or other sweetened fruit. You can find pre-packed in most groceries and cafeterias. They are a popular dessert for school lunches, especially because they are relatively cheap and goes well with most Filipino recipes. If you can pull off a simple cake, boat tarts not be a problem.
Pili Nut Tarts
Ingredients:
1 kg all purpose flour
½ kg ground Pili nuts
1 cup butter
1 cup sugar
1 cup evaporated milk
1 cup ice water
Method: Mix flour and sugar and butter until they form small pea-sized balls cut off. Slowly add water, stirring along the sides to help the dough stick together. Shape dough into small balls, then roll out about 1 / 8 inch thick. The pressure in the cake tins and prick the sides and bottom with a fork. Bake about 20 minutes. Meanwhile, mix condensed milk, sugar and peanuts. Pour into the baked crusts and top with slices of Pili. Return to oven and bake until the filling is golden brown.
Macaroons
Filipino macaroons are made with coconut shavings, making them Chewie than flour-based American. It's actually one of the easiest Filipino recipes, so it's a great starter recipe for beginners. This gives an unusual twist to the basic recipe.
Pandan Macaroons
Ingredients:
1 cup shredded coconut
½ cup coconut cream powder
1 tsp Pandan extract
¼ cup melted butter
1 ¼ cup sugar
¼ cup breadcrumbs
3 eggs, separated
1 ¼ cup warm water
green food coloring
salt to taste
Method: Preheat oven to 320oF. Butter a baking pan with butter and sprinkle a little flour to coat. In a bowl mix the water and coconut milk powder separate set. Beat egg whites until foamy, then certainly the egg yolks. Combine breadcrumbs, grated coconut, sugar, salt and butter. Add the egg mixture, dissolved coconut cream, Pandan extract and food coloring. Mix well and pour into pan. Evenly distributed and shake until the dough is compact. Bake for about 20 minutes or until edges are brown.
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