Dessert

Egg White Leche Flan

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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.

Halo-Halo

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Filipino Style Recipe: Halo-halo is a famous Filipino dessert consists of shaved ice, milk and various sweet ingredients then mixed together. Top with ice cream, ube halaya or leche flan makes the halo-halo’s special and delicious. This dessert is easy and simple to prepared and usually served during meryenda(mid-afternoon snack) that is commonly sold along the streets and usually served during summer season. The famous Halo-halo that I’ve tried so far are from Razons and Chowking, the kids really love this dessert.

Estimated time of preparation: 5-8 minutes

Ingredients:
shaved ice
evaporated milk
white sugar
leche flan(optional)
ice cream, any flavor(optional)
rice crispy(optional)

Choose at least 5 sweets you want:
*coconut sport(macapuno)
*colored gelatin(red/green)
*coconut gel(nata de coco)
*sugar palm(kaong)
*sweetened red beans
*ripe jackfruit(langka)
*tapioca pearls(sago)
*sweetened bananas(minatamis na saging)
*ube halaya or leche flan

Procedures:
1. In a bowl or tall glass, combine 1 tablespoon of each sweets and sugar.
2. Add shaved ice then pour evaporated milk top with leche flan, ice cream and rice crispy. Serve immediately.

Banana-Cream Crepes

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Filipino Style Recipe: Banana cream crepes is a popular dessert made of very thin pancakes originated from France. It is consists of flour, eggs, milk, vanilla and salt whisk together then chilled overnight. Cooked and swirl in hot pan with butter until almost set. I got this idea from one of the stall somewhere in Boracay last month, they served crepes with different variety of fillings. I used banana slices and vanilla ice cream in this recipe, but you may choose your own combination of fillings.

Estimated time of preparation: 10 minutes(plus chilling time)
Estimated time of cooking: 5 minutes
Good for 6 crepes

Ingredients:
1 cup all-purpose flour
2 eggs, beaten
1/2 cup evaporated milk
1/4 teaspoon salt
2 tablespoons butter, melted
1/2 teaspoon vanilla extract(optional)
1 ripe plantain, sliced
vanilla ice cream

Procedures:
Part 1
1. In a bowl, combine flour and eggs. Whisk well.
2. Add milk, vanilla extract, butter and salt. Mix until well combine.
3. Cover and refrigerate for 4 hours or overnight.

Part 2
1. In a non-stick pan, melt butter then scoop and pour 1/4 cup of batter.
2. Swirl the batter then cook for 20 seconds or until almost set. Flip and cook the other side.
3.Transfer to serving plate then place the banana slices and a scoop of vanilla ice cream in the center.
4. Fold both side to form a triangle then serve.

Carioca(Karioka)

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Filipino Style Recipe: Carioca or Karioka is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Deep fried until goldent brown then coated in brown sugar glaze.

Ingredients:
cooking oil for frying
bamboo sticks

Dough:
2 cups sweet rice flour
1 1/2 cups coconut milk

Glaze:
1 cup light brown sugar
1/4 cup coconut milk

Fillings:(optional)
sweet red beans paste

Ingredients:
Part 1
1. In a bowl, combine rice flour and coconut milk. Mix well until dough like.
2. Take 2 tablespoons of dough and make a ball shape.
3. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of filling.
4. Fill in the center of dough, seal then roll into a ball and flatten into a patty.

Part 2
1.In a pan, heat oil and deep fry the dough for 5 minutes or until golden brown.
2. Drain on paper towel then set aside.

Part 3
1. In a sauce pan, combine brown sugar and coconut milk then bring to a boil until glaze.
2. Dip the carioca in the mixture until completely coated.
3. Remove the carioca one by one then skew each carioca on bamboo sticks, 2-3 carioca per stick.

Notes:
1. Sweet red bean paste is available in grocery stores. But if you prefer to do it by yourself, here’s the recipe on how to make a sweet red bean paste.

Mango Pie

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Filipino Style Recipe: Mango pie is another popular Filipino dessert or snack. This dessert is usually made of pie crust that contains a filling of ripe mango slices then baked until crisp. I used pie crust that I bought from the grocery store and it’s a good idea because it lessen my time. I got this idea when I went to boracay for summer vacation, one of the restaurant offered this kind of dessert and it was really good!

Estimated time of preparation: 10 minutes
Estimated time of baking: 20 minutes

Ingredients:
2 pieces pie crusts
4-5 ripe mangoes, sliced thinly

Procedures:
1. Line a layer mango strips on the pie crust then bake over 350 degrees Fahrenheit for about 15 to 20 minutes.
2. 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 by yourself, here’s the recipe on how to make a pie crust. Please click here…

Kalamay Ube

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Filipino Style Recipe: Kalamay ube is another Filipino dessert and meryenda(mid-afternoon snack) that is commonly sold along the streets. Kalamay ube is a chewy rice purple cake made of purple yum(ube). Purple yum comes boiled, peeled and grated then cook with coconut milk, rice flour and sugar until thick. Sprinkle with coconut curd(latik) then serve warm.

Ingredients:
1 kilo purple yam(ube)
3 cups glutinous rice flour
4 cans(400ml each) coconut milk
2 cans coconut milk for curd(latik)
3 cups brown sugar
1 tablespoon pandan or vanilla extract

Procedures:
Part 1
1. On a pot, boil water then cook purple yam for 30 minutes or until soft. Drain and let cool.
2. Peel the purple yam and grate. Set aside.

Part 2
1. In a pan, pour coconut milk then cook in a low heat. Keep stirring until curdles. Set aside.

Part 3
1. In a large pan, combine the grated purple yam, sweet rice flour, coconut milk, sugar and vanilla then cook in a low heat. Keep stirring until well combined and thickened.
2. In a shallow pan or woven basket, lined a wilted banana leaves then grease with the coconut oil.
3. Transfer the mixture and spread evenly then sprinkle with coconut curd. Slice and serve warm.

No Bake Mango Cheesecake

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Filipino Style Recipe: No-Bake Mango Cheesecake is another variety of soft and sweetened dessert. Like the usual cheesecake, it is consist of soft cream-cheese on hard biscuit crust then topped with mango glaze. Refrigerate until firm before serving.

Estimated time of preparation: 20-30 minutes(plus chilling time)

Ingredients:
Crust:
1 1/2 cups crushed graham cracker
1 tablespoon sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon powder(optional)

Cheesecake Filling:
1 cup cream cheese
1 cup whipping cream or all-purpose cream
1/2 cup sugar

Mango Glaze:
1 tablespoon unflavored gelatin
2 cups hot water
1 cup mango or mango puree

Procedures:
Part 1(Crust)
1. In a mixing bowl, combine crushed graham, cinnamon powder, sugar and butter then mix until well combined.
2. Mixture should be moist, add more butter if too dry.
3. In a molding pan, spread and press down the crust mixture up to 1/2 inch thick then refrigerate for at least 10 minutes.

Part 2(Mango Glaze)
1. In a bowl, dissolved gelatin in hot water.
2. In a blender, combine mango, water and sugar. Blend until smooth. Strain to discard any fibers.
3. In a pan, combine mango mixture and dissolved gelatin then simmer over low heat for 5 minutes or until slightly thicken.

Part 3(Filling)
1. In a bowl, mix cream cheese until smooth then slowly add sugar and whipping cream. Mix until well blended.
2. Combine cream cheese mixture and half of mango gelatin mixture. Mix well.

Part 4(Assembly)
1. Pour and spread evenly the filling into the crust up to 1 inch thick then refrigerate for at least 15 minutes or until firm.
2. Pour and spread the mango glaze on top then refrigerate for at least 8 hours. Serve Chilled.

Banana Chocolate Pops

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Filipino Style Recipe: Banana Chocolate Pops is an easy and sweet and healthy frozen dessert. This dessert has a sweet flavor of frozen banana coated with melted chocolate and rolled in sprinkles. Making this dessert with your kids is a fun way and they will surely love it.

Estimated time of preparation and cooking: 10-15 minutes(plus chilling time)
Good for 6 Pops

Ingredients:
3 large bananas, peeled and cut in half
1/2 cup chocolate chips
1 tablespoon olive oil
6 bamboo or popsicle sticks
1/4 cup choice of sprinkles(rice crispy, crushed nuts, chocolate sprinkles, rainbow sprinkles)

Procedures:
1. Skew each banana on bamboo sticks and wrap with plastic wrap then freeze for an hour.
2. In a sauce pan, heat oil olive then melt chocolate chips.
3. Dip bananas in the melted chocolate until completely covered then decorate with the desired sprinkles.
4. Set aside for a minute then place in a freezer for an hour before serving. Enjoy.

Notes:
1. You may also melt chocolate using microwave oven.
2. You may use cocoa powder and sugar dissolve in water if chocolate chips is not available.

Cassava Cake

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Filipino Style Recipe: cassava cake is another sweet Filipino delicacies. It is made of grated cassava(Kamoteng Kahoy) as main ingredients then mixed with condensed milk, coconut milk, eggs, butter and macapuno or young coconut strips. Topped with creamy milk mixture then baked until firm and golden brown. This cake has a thick and soft consistency and chewy and spongy texture.

Estimated time of preparation and cooking: 60-80 minutes

Ingredients:
Cassava Cake:
2 packs(16 oz.) grated cassava
1 can(14 oz.) condensed milk
1 can(14 oz.) coconut milk
1/4 cup melted butter
2 pieces eggs, beaten
1/2 bottle macapuno
2 cups brown sugar
1/2 teaspoon salt

Topping:
1/2 can condensed milk
1/2 can coconut milk
1 egg yolk
1/2 bottle macapuno

Procedures:
Part 1
1. In a large bowl, combine cake ingredients. Mix well
2. In a baking pan, grease with butter then pour the mixture.

Part 2
1. Bake over 350 degrees Fahrenheit for about 45 minutes or until firm.
2. In a bowl, mix topping ingredients then spread evenly over cake.
3. Bake again for another 15 minutes or until top turns to golden brown.
4. Remove from the oven and let it cool before slicing. Enjoy!

Notes:
1. grated cassava is available in grocery stores under frozen section.

Peach Mango Graham

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Filipino Style Recipe: Peach Mango Float is one of the easiest and most favorite dessert of Filipinos specially during Holidays. It is usually made with a layer of graham crackers and a blend of ripe peaches and mangoes slices, condensed milk and cream.

Estimated time of preparation: 20 minutes
Good for 3-4 persons

Ingredients:
3 large ripe mangoes, sliced into thin and small pieces
2 peaches, sliced into thin and small pieces
200 grams graham crackers
50 grams crushed graham crackers
1 big can condensed milk
1 big can all purpose cream

Procedures:
Part 1
1. In bowl, combine all purpose cream and condensed milk. Mix well.

Part 2
1. Prepare a rectangular container.
2. Dip the graham cracker into cold water and arrange a layer at the bottom.
3. Spread a layer of cream mixture.
4. Add a layer of peach and mango pieces.
5. Repeat step 2 and 4 up to the desired thickness(3-4 layer of graham crackers).
6. Add a final layer of cream mixture and peach and mangoes pieces then sprinkle with crushed graham crackers on top.
7. Store in refrigerator for 3 hours or overnight. Served cold.

(Thanks to Rochelle Dalit for sharing)