Minatamis na Saging at Sago

Filipino Style Recipe: Minatamis na saging at sago is another famous Filipino dessert made up of plantains and tapioca pearls cooked in brown sugar syrup then usually served with ice or milk. This dessert is similar to saging con yelo which is easy and simple to prepare and usually serve for meryenda(mid-afternoon snack). Minatamis na saging at sago is commonly sold along the streets or carinderia and usually serve during summer season.

Ingredients:
6 plantains(saging na saba), peeled and sliced
1 cup cooked sago or tapioca pearls(see cooking procedure below)
1 cup brown sugar
2 cups water
1 teaspoon vanilla

Procedures:
1. In a cooking pot, boil water then add brown sugar. Keep stirring until dissolved.
2. Add plantains, cooked sago, vanilla extract and salt then simmer in a low heat for 15 minutes or until soft.
3. Let it cool then transfer into serving bowl. Serve with ice and milk.

Sago Cooking Procedures:
1. Soak sago pearls in water for 3 hours then cook in boiling water for 15 minutes or until turn clear.
2. Stir constantly to prevent sticking then drain and transfer to a bowl of cold water. Set aside.

Banana Peanut Butter Ice Cream

Filipino Style Recipe: Banana Peanut Butter Ice Cream is a healthy dessert dish made of banana and peanut butter mix together until soft-serve consistency then chill before serve. This dish is a perfect dessert specially during summer season.

Estimated time of preparation: 10 minutes(plus freezing time)
Good for 2 servings

Ingredients:
8 pieces ripe bananas, peeled and slice into discs
4 tablespoons peanut butter
1 teaspoon vanilla extract(optional)

Optional Toppings:
* grind almonds
* chocolate chips
* crushed chocolate cookies

Procedures:
1. In a food processor or high-speed blender, place bananas then process until creamy and smooth.
2. Add peanut butter and vanilla extract then process again until well blended and soft-serve consistency.
3. Transfer into freezer-safe container then place in freezer for at least 2 hours.
4. Serve chilled with toppings.

Saging con Yelo

Filipino Style Recipe: saging con yelo or saging con hielo is another famous Filipino dessert made up of plantains cooked in brown sugar syrup then usually served with ice and milk. This dessert is easy and simple to prepare and usually serve for meryenda(mid-afternoon snack). Saging con yelo is commonly sold along the streets or carinderia and usually serve during summer season.

Ingredients:
6 plantains(saging na saba), peeled and sliced
1 cup brown sugar
1 1/2 cup water
1 teaspoon vanilla
ice, cubes/crushed/shaved
1 can evaporated milk(optional)

Procedures:
1. In a cooking pot, boil water then add brown sugar. Keep stirring until dissolved.
2. Add vanilla extract and salt.
3. Add plantains then simmer in a low heat for 15 minutes or until soft.
4. Let it cool then transfer into serving bowl. Serve with ice and milk.

Buko Pie

Filipino Style Recipe: Buko pie is another popular Filipino delicacy and pasalubong from southern Luzon specially in the province of Laguna . Buko pie is similar to another custard pie, the filling is made up of coconut meat, coconut juice milk, sugar and cornstarch then mix until well blended. Pour the mixture into a pie crust and cover with top crust then bake until firm and done.

Estimated time of preparation: 15-20 minutes
Estimated time of baking: 60-70 minutes

Ingredients:
2 pieces ready made pie crust

Filling:
3/4 cup evaporated or coconut milk
2 cups young coconut meat, sliced
3/4 cup coconut juice
3/4 cup sugar
1/2 cup cornstarch

Procedures:
Part 1
1. Heat a pan over low heat, combine milk and sugar then stir constantly until sugar is dissolved.
2. Add coconut meat then cook for 2 minutes.
3. Pour coconut juice and cornstarch then stir until well blended and thickens. Remove from heat and set aside.

Part 2
1. Pour the coconut filling on the pie crust
2. Place the top crust over the filling then seal the edges
3. Pre-heat oven over 350 degrees Fahrenheit for 10 minutes then bake the buko pie for 50 minutes or until golden brown.
4. Remove from oven and let it cool before serving.

Notes:
1. Pie crust is available in grocery stores(frozen section). But if you prefer to do it yourself, here’s the recipe on how to make a pie crust. Please click here

Taho

Filipino Style Recipe: Taho or tauhue is another popular Filipino snack originate from Chinese and commonly sold along the streets specially every morning. Taho is usually made of soy beans or extra soft tofu which is available in grocery stores. Traditionally this is usually serve warm with sago pearls and sugar syrup.

Estimated time of preparation and cooking: 20-30 minutes(plus soaking time)
Good for 3-4 glasses

Ingredients:
3 cups extra soft tofu
1/2 cup sago or tapioca pearls

Brown Sugar Syrup(Arnibal):
3/4 cup brown sugar
3/4 cup water
1/2 teaspoon vanilla(optional)

Procedures:
Part 1
1. Soak sago pearls in water for 3 hours then cook in boiling water for 15 minutes or until turn clear.
2. Stir constantly to prevent sticking then drain and transfer to a bowl of cold water. Set aside

Part 2
1. In a pan, boil water then add brown sugar and vanilla. Mix well until dissolves. Set aside.

Part 3
1. In a steamer heat extra soft tofu for 10 minutes or in microwave for 2 minutes.
2. In a glass or bowl, transfer tofu then top with sago pearls and brown sugar syrup. Mix then serve warm.

Espasol

Filipino Style Recipe: Espasol is another popular Filipino delicacy and pasalubong from southern part of Luzon specially in the province of Laguna. This Filipino rice cake is made from toasted rice flour cook together with coconut milk and grated coconut then coated with remaining toasted rice flour.

Estimated time of preparation and cooking: 60-70 minutes

Ingredients:
2 cups glutinous-rice flour
1 cup grated coconut
2 cups coconut milk
1 cup sugar
1 teaspoon vanilla extract

Procedures:
Part 1
1. Heat pan in a low heat, then toast rice flour while keep stirring until light brown. Transfer in a bowl then set aside.
2. In a same pan, toast grated coconut while keep stirring until light brown. Transfer in a bowl then set aside.

Part 2
1. In a pan, boil coconut milk then add sugar and vanilla while keep stirring for 5 minutes.
2. Add toasted grated coconut then keep stirring for 3 minutes. Add a little water if necessary.
3. Add toasted flour then cook while keep stirring for 40 minutes or until thicken and dough form.
4. Transfer the dough in a flat surface with dusted toasted flour then let it cool.

Part 3
1. Divide the dough into serving pieces then roll in toasted flour until coated.
2. Transfer into serving plate or wrap into cellophane or paper wrapper.

Suman sa Lihiya

Filipino Style Recipe: Suman sa lihiya(lye) is another popular Filipino delicacy from southern part of Luzon specially in Batangas Region. Like other suman we will use glutinous rice, but we treated the rice with lihiya(lye water) until the color turns to yellowish. Wrap the rice mixture in banana leaves and cook in a boiling water until done then serve with latik sauce.

Estimated time of preparation: 20 minutes(plus soaking time)
Estimated time of cooking: 1-2 hours

Ingredients:
3 cups glutinous rice(malagkit)
1 tablespoon lye water(lihiya)
banana leaves, cleaned and cut into smaller sized(4×5 inch)
banana leaves, cleaned and cut into bigger sized(8×11 inch)
cotton strings or any food-safe string
brown sugar or latik for dipping

Procedures:
Part 1
1. In a bowl, place glutinous rice and water then soak for at least 3 hours.
2. Drain water then pour lye water. Mix well until color turns to yellowish.

Part 2
1. Singe the banana leaves into flames for a few seconds but do not burn. Let it cool then wipe with clean cloth.

Part 3
1. Arrange the bigger leaf(topside down) on a flat surface then place the smaller leaf(topside up) in the center of bigger leaf.
2. Scoop 3 tablespoons of rice mixture on smaller leaf, fold the leaf to wrap the rice mixture.
3. Grab 2 pieces of wrapped rice mixture then tie with folded sides together using cotton string.

Part 4
1. In a big pot, arrange the pieces then pour enough water to cover the wrapped rice mixture.
2. Bring to boil in a low heat for at least 1 1/2 hours or until done.
3. Unwrap then transfer to serving plate. Serve with latik.

For the latik recipe, please visit http://filipinostylerecipe.com/2013/11/latik-sweetened-coconut-sauce/

Fruit Cocktail Sa Malamig

Filipino Style Recipe: fruit cocktail “sa malamig” or fruit salad drink is another refreshing beverage and usually serve during afternoon or summer season. This drink is inspired to fruit salad dessert and commonly sold along the street. It is consists of condensed milk, fruit cocktail and other fruits then stir with lots of ice cubes.

Estimated time of preparation: 10 minutes

Ingredients:
1 can(800grams) fruit cocktail, reserve the juice
1 can(150ml) condensed milk
2 cups red gelatin, diced
ice cubes
2 cups tapioca pearls, (optional)
8-10 pieces strawberry, diced(optional)
1 small melon, shred meat(optional)

Procedures:
1. In a pitcher, combine all the ingredients.
2. Stir in lots of ice then let stand for a while until some ice is melted.
3. Don’t put too much water or it will dilute the taste of the drink.
4. Pour in tall glasses then serve chilled.

Egg White Leche Flan

Filipino Style Recipe: how to make egg white leche flan dessert? Egg white leche flan is similar to usual leche flan but instead of egg yolk we will use egg white. First we have to dissolve and caramelize the brown sugar in a molds then pour the white egg mixture then cook in a steamer until firm.

Estimated time of preparation and cooking: 60 minutes. Good for 4- 5 llanera aluminum molds.

Ingredients:
10 egg whites(puti ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) fat free condensed milk
2 teaspoons calamansi juice
1 teaspoon vanilla extract(optional)
1 cup brown sugar
3/4 cup water

Utensils:
4-5 Llanera aluminum molds
Steamer
Strainer
Whisk

Procedures:
Part 1
1. In a sauce pan, dissolve brown sugar with water over low heat until golden brown. Swirl gently.
2. Pour the syrup in the aluminum molds then spread evenly.

Part 2
1. In a mixing bowl, combine the other ingredients then whisk well.
2. Strain and pour the mixture on top of the syrup for about 1 to 1 1/4 inch thick.
3. Cover with aluminum foil then steam in medium heat for about 40-45 minutes.
4. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.

Tips:
1. To remove the leche flan from mold, run a thin knife around the edges of the mold to loosen the leche flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.
2. Leche flan is cooked by inserting a knife in the center comes out clean.

Tikoy or Nian Gao

Filipino Style Recipe: Tikoy or Nian Gao is a traditional Chinese rice cake popular during New Year. Tikoy is made of glutinous rice flour and sugar dissolved in boiling water then steam until set. This dish has a sticky texture dip in beaten egg then fry until light brown.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 60 minutes(plus frying time)

Ingredients:
4 cups glutinous rice flour
1 1/2 cups brown sugar
1 cup boiling water
olive or vegetable oil for greasing
1 teaspoon vanilla extract(optional)

Cooking:
1 egg, beaten
3 tablespoons vegetable oil
paper towels

Procedures:
Part 1
1. In a bowl, dissolve sugar in boiling water then add vanilla extract and flour. Mix until well blended.
2. In a round pan, grease with oil then pour mixture and spread evenly.
3. Steam for about an hour or until the edges separate from the pan.
4. Let it cool and remove from the pan before slicing.

Part 2
1. In a bowl, beat egg then dip tikoy slices.
2. In a frying pan, heat oil then fry until light brown then drain on paper towels. Serve.

Tips:
1. You may also add sesame seeds on top of flour mixture before steaming.
2. Tikoy can be also cook in a microwave oven or re-steam.