All Filipinos seem to be born with a sweet tooth, and most of us really do not outgrow. We're not too old for a candy bar or a well-filled donut. That's why dessert is always a major part of Filipino food. For many of us, food is not a meal without something cold and sweet to top it off. No matter if your diet consists of rice and dry, no dessert, it's just incomplete.
However, our idea of dessert has developed a lot over the years. Ask any kid what his favorite dessert, and he will probably say, ice cream, cake, or something not really Filipino. If you think the same way, it may be time to try and rediscover old favorites to the Filipino food. Here's a quick guide to the local desserts and some Filipino desserts recipes that you can do on your own.
Rice cakes
Rice as our staple food, it's really no surprise that we want in a dessert too. In fact we have more than a dozen types of bread, the local term for rice desserts, most of which are sold in almost every corner. Because they are based on rice, they are rarely eaten after the regular diet (which rice as the main meal). People like them for snacks in the morning or late afternoon. Some of the most popular of the Philippine rice cakes are cakes, Suman, Biko, cakes and pies.
Native cake
If you are looking for a light dessert, Filipino pastries may be just what you need. Our native pastries include everything from the small bite-sized pie tarts with tropical fruits. They may seem complicated at first glance, but they are certainly one of the easiest Filipino recipes. In fact, if you're just starting, pastries make a great beginner recipe. Start with the simple snack cakes like this.
Easy Caramel Tarts
Ingredients:
1 tablespoon flour
1 c milk
1 c golden syrup
1 c brown sugar
1 tablespoon white sugar
1 tablespoon butter
2 eggs, separated
½ teaspoon vanilla
Procedure: Beat the egg whites, then how to truly white sugar. Destroyed. In a saucepan, combine remaining ingredients and bring to a boil, stirring constantly. Pour into baked pastry shell. Top with the egg mixture and bake 10 minutes or until the meringue is brown.
Cake and kutsinta
Steamed cake made from cake flour, often covered with cheese or salted eggs. It is often sold in kutsinta, a brown jelly cake served with grated coconut. The two go together, because the soft, grainy texture of the cake sour contrasts the smoothness of kutsinta. Both the simplest Filipino recipes, please batches of each muffin in less than two hours.
Cake
Ingredients:
2 cups flour
1 cup sugar
2 cups milk
6 teaspoons baking powder
3 eggs (only use protein for a lighter cake)
Procedure: Mix all ingredients except the egg whites. Mix well and let stand for one hour, fold in the egg. Pour the mixture into the baking pan or muffin pans and steam for about one hour.
Kutsinta
Ingredients:
1 cup flour
1 teaspoon soda water
3 cups water
2 cups brown sugar
Procedure: Mix all ingredients in a bowl, beat well. Half-fill a muffin pan with batter, then steam covered with two inches of water for about 30 minutes. Top with grated coconut.
Cake
Cake is actually an Indian dish (bebinca), but in different Filipino is unique because it uses rice flour instead of white. It also comes in a variety of toppings such as butter, cheese, salted eggs, or grated coconut. Cake is a popular snack at the time of Christmas, which is often sold in cylindrical cakes (such as cake, but cooked in bamboo boats and seasoned with coconut or purple yam) and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, making it a smoky flavor. Of course you can tweak the recipe and bake in modern furnaces. Here's how.
Ingredients:
2 c flour
Baking powder ¼ c
¾ C sugar
1 ¼ c milk
3 eggs, lightly beaten
½ c Edam cheese, grated
½ butter, melted
½ c shredded coconut
1 teaspoon salt
Procedure: Preheat oven to 375oF. In a bowl, dissolve the sugar and coconut milks add the eggs. In a separate bow, Sift the flour, baking powder and add salt, then sift again. Combine the egg mixture and beat well. Pour into prepared pans and bake for 15 minutes. Top with cheese and bake for 20 minutes brushing occasionally with margarine. Give it a final brush when done and serve with coconut on the side.
However, our idea of dessert has developed a lot over the years. Ask any kid what his favorite dessert, and he will probably say, ice cream, cake, or something not really Filipino. If you think the same way, it may be time to try and rediscover old favorites to the Filipino food. Here's a quick guide to the local desserts and some Filipino desserts recipes that you can do on your own.
Rice cakes
Rice as our staple food, it's really no surprise that we want in a dessert too. In fact we have more than a dozen types of bread, the local term for rice desserts, most of which are sold in almost every corner. Because they are based on rice, they are rarely eaten after the regular diet (which rice as the main meal). People like them for snacks in the morning or late afternoon. Some of the most popular of the Philippine rice cakes are cakes, Suman, Biko, cakes and pies.
Native cake
If you are looking for a light dessert, Filipino pastries may be just what you need. Our native pastries include everything from the small bite-sized pie tarts with tropical fruits. They may seem complicated at first glance, but they are certainly one of the easiest Filipino recipes. In fact, if you're just starting, pastries make a great beginner recipe. Start with the simple snack cakes like this.
Easy Caramel Tarts
Ingredients:
1 tablespoon flour
1 c milk
1 c golden syrup
1 c brown sugar
1 tablespoon white sugar
1 tablespoon butter
2 eggs, separated
½ teaspoon vanilla
Procedure: Beat the egg whites, then how to truly white sugar. Destroyed. In a saucepan, combine remaining ingredients and bring to a boil, stirring constantly. Pour into baked pastry shell. Top with the egg mixture and bake 10 minutes or until the meringue is brown.
Cake and kutsinta
Steamed cake made from cake flour, often covered with cheese or salted eggs. It is often sold in kutsinta, a brown jelly cake served with grated coconut. The two go together, because the soft, grainy texture of the cake sour contrasts the smoothness of kutsinta. Both the simplest Filipino recipes, please batches of each muffin in less than two hours.
Cake
Ingredients:
2 cups flour
1 cup sugar
2 cups milk
6 teaspoons baking powder
3 eggs (only use protein for a lighter cake)
Procedure: Mix all ingredients except the egg whites. Mix well and let stand for one hour, fold in the egg. Pour the mixture into the baking pan or muffin pans and steam for about one hour.
Kutsinta
Ingredients:
1 cup flour
1 teaspoon soda water
3 cups water
2 cups brown sugar
Procedure: Mix all ingredients in a bowl, beat well. Half-fill a muffin pan with batter, then steam covered with two inches of water for about 30 minutes. Top with grated coconut.
Cake
Cake is actually an Indian dish (bebinca), but in different Filipino is unique because it uses rice flour instead of white. It also comes in a variety of toppings such as butter, cheese, salted eggs, or grated coconut. Cake is a popular snack at the time of Christmas, which is often sold in cylindrical cakes (such as cake, but cooked in bamboo boats and seasoned with coconut or purple yam) and other Filipino cooking recipes. It is traditionally cooked in charcoal ovens, making it a smoky flavor. Of course you can tweak the recipe and bake in modern furnaces. Here's how.
Ingredients:
2 c flour
Baking powder ¼ c
¾ C sugar
1 ¼ c milk
3 eggs, lightly beaten
½ c Edam cheese, grated
½ butter, melted
½ c shredded coconut
1 teaspoon salt
Procedure: Preheat oven to 375oF. In a bowl, dissolve the sugar and coconut milks add the eggs. In a separate bow, Sift the flour, baking powder and add salt, then sift again. Combine the egg mixture and beat well. Pour into prepared pans and bake for 15 minutes. Top with cheese and bake for 20 minutes brushing occasionally with margarine. Give it a final brush when done and serve with coconut on the side.
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