Dessert

No-Bake Cheesecake

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Filipino Style Recipe: No-Bake Cheesecake is an easy sweetened dessert recipe. It made of soft cream-cheese on hard biscuit crust. Usually topped with flavored toppings such as fruits, nuts or chocolates.

Estimated time of preparation: 15-20 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)
1 teaspoon lemon juice(optional)

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

Toppings:
1 can Blueberry pie filling(optional)

Procedures:
Part 1
1. In a mixing bowl, combine crushed graham, cinnamon powder, lemon juice, sugar and butter then mix until well combined.
2. Mixture should be moist, add more butter if too dry.
3. In a 9-inch pan, spread and press down the crust mixture up to 1-inch bottom thick and 2-inch up the side.
4. Refrigerate for at least 10 minutes.

Part 2
1. In a bowl, mix cream cheese until smooth then slowly add sugar and vanilla. Mix until well blended.
2. In a separate bowl, combine whipping cream and sugar until smooth. Mix until well blended.
3. Combine cream cheese mixture and whipping cream mixture. Mix well.

Part 3
1. Pour and spread evenly the filling into the crust. Smooth the top using rubber spatula and tap the pan to release some air bubbles.
2. Cover and refrigerate for at least 3 hours or until firm.
3. Top with blueberry pie filling or just plain. Serve Chilled.

Notes:
1. You may also use other pie fillings like cherry or strawberry.

Panna Cotta with Mango Jelly

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Filipino Style Recipe: Panna Cotta with Mango Jelly is a sweet and creamy Italian dessert. This dessert is very easy and does not require oven. Here’s my quick and easy recipe for Panna Cotta with Mango Jelly. Share and enjoy cooking!

Estimated time of preparation and cooking: 10-15 minutes(plus refrigerating time)

Ingredients:
Panna Cotta:
1 cup all-purpose cream
1 cup full cream milk
2 teaspoon unflavored gelatin
1 1/2 teaspoon white sugar

Mango Jelly:
1 large sweet ripe mango, peel and cut into cubes
1/2 cup white sugar
1 tablespoon unflavored gelatin
2 cups water

Procedures:
Part 1
1. In a bowl, combine all purpose cream, milk, sugar and gelatin. Mix for 5 minutes or until gelatin dissolves.
2. In a pan, simmer mixture over low heat for 15 minutes. Strain to discard any particles.
3. Pour panna cotta 1/3 of serving cup. Refrigerate until firm.

Part 2
1. In a bowl, dissolved gelatin in 1-1/2 cup water. Set aside for 10 minutes.
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.
4. Pour mango-gelatin mixture over panna cotta. Refrigerate for at least 4 hours or until firm.
5. Serve from the serving cup or transfer into serving dish top with mango slices. Enjoy!

Banana Flan

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Filipino Style Recipe: Banana Flan is made with condensed milk, egg yolks and mashed or sliced bananas as main ingredients. This dessert is usually steamed or rarely baked. This is similar to leche flan.

Estimated time of preparation and cooking: 60 minutes.
Good for 6- 8 llanera aluminum molds.

Ingredients:
3 pieces very ripe bananas(lakatan), thinly sliced diagonally
10 egg yolks(pula ng itlog)
1 can(390 grams) evaporated milk
1 can(390 grams) condensed milk
1 teaspoon of vanilla extract
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 and water over low heat until color turns to pale brown.(do not stir just swirl the pan gently)
2. Pour the syrup in the aluminum molds, spread the caramel on the bottom of the molds.

Part 2
1. In a mixing bowl, combine egg yolks, condensed milk, evaporated milk and vanilla. Mix gently but not foamy. Remove any solids by using a strainer.
2. Pour the mixture on top of the caramel on the aluminum molds. Pour 1/2 inch thick of flan mixture then let it cool until half set.
3. Arrange slices of bananas on top then pour the remaining mixture to about 1 – 1 1/4 inch thick.
4. Cover molds with an aluminum foil, so that the moisture from the steam won’t come in the molds as it will become watery.
5. Steam for about 40-45 minutes.
6. Remove the molds and let it cool at room temperature then refrigerate for several hours before serving.

Notes:
1. You may also blend or mashed the bananas.

Buko Pandan

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Filipino Style Recipe:buko pandan is another popular Filipino dessert that usually served in any occasion specially during Holidays. It is made of young coconut strips and pandan flavored gelatin mixed with cream and condensed milk.

Estimated time of preparation and cooking: 10-15 minutes(plus draining time)
Good for  5-8 persons

Ingredients:
2 cups young coconut, shredded into strips
1 pack gulaman(sweetened pandan flavor)
1 pack(250 ml) All-Purpose Cream
1 can(300 ml) condensed milk
1 tablespoon pandan flavoring essence

1 bottle clear nata de coco(optional)
1/2 cup tapioca pearls(sago), cooked(optional)

Procedures:
Part 1
1. Prepare gulaman based on package instructions.
2. Cut into small cubes. Set aside.

Part 2
1. In a large bowl, combine all purpose cream and condensed milk then mix until well blended.
2. Add gulaman, coconut strips, nata de coco, sago and pandan flavoring essence then mix.
3. Cover and refrigerate for 3 hours or overnight before serving.

Mango Sago

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Filipino Style Recipe: mango sago is a refreshing dessert that usually served during summer season. Usually the ripe mangoes cut into cubes then mix with mango juice, milk, sugar and tapioca pearls.

Estimated time of preparation and cooking: 20-25 minutes(plus soaking time)
Good for 3-4 servings

Ingredients:
2 sweet ripe mangoes, peel and cut into cubes
4 tablespoons tapioca pearls(sago), soak in water for 3 hours
125 ml evaporated milk
200 ml mango juice
50 ml water
3 tablespoons sugar

Procedures:
Part 1
1. In a pot, boil water on medium heat then add tapioca pearls. Cook for 15 minutes.
2. Stir constantly and make sure they don’t stick together. The pearls should turn clear when they’re cooked.
3. Drain tapioca pearls and transfer to a bowl of cold water.

Part 2
1. Blended the half of mango cubes, mango juice, sugar, water and milk.
2. Transfer to mixing bowl, Add remaining mango cubes and tapioca pearls and stir until well blended.
3. Refrigerate before serving.

Ube Halaya

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Filipino Style Recipe: Ube Halaya is a Filipino dessert made from purple yam. The purple yam comes boiled, peeled and grated. Cook with condensed milk and evaporated milk until thick.

Ingredients:
1 kilo purple yam(ube)
2 cans(12 ounces) condensed milk
1 can(14 ounces) evaporated milk
1 teaspoon vanilla extract
1/2 cup butter

Procedures:
Part 1
1. In a pot, arrange purple yam and pour water. Bring to boil for 30 minutes or until tender.
2. Drain and let it cool. Peel and grate the purple yam.

Part 2
1. In a pan, melt butter in a low heat and add condensed milk, evaporated milk and vanilla extract. Mix well.
2. Add grated purple yam and cook for 30 minutes or until becomes really thick.
3. Transfer to shallow pan and let it cool.
4. Refrigerate for 2 hours then serve.

Notes:
1. You may also used powdered purple yam, available in grocery stores.

Crema de Fruta

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Filipino Style Recipe: Crema de Fruta is another popular Filipino dessert. It is usually consist of sponge cake topped in succeeding layers of custard cream, fruits and gelatin. This dessert is usually served during Holidays.

Ingredients:
sponge cake
1 can slices of peaches, well drained
1 can slices of pineapple, well drained
1 small bottle cherries, well drained

Cake Syrup:
1/4 cup sugar
1/4 cup water

Custard Cream:
1 cup sugar
1/2 cup flour
3 cups evaporated milk
4 egg yolks
1/4 cup butter
1 teaspoon vanilla extract

Gelatin:
1 tablespoon unflavored gelatin
2 cups pineapple juice
2 cups water
1/4 cup sugar

Procedures:
Part 1
1. In a rectangular container, arrange sponge cake.

Part 2: Cake Syrup:
1. In a saucepan, pour water and add sugar, cook until sugar has dissolved. Pour over the sponge cake.

Part 3: Custard Cream:
1. In a saucepan, combine flour, milk, water and sugar then cook in a medium heat. Stir constantly until thickens.
2. Add egg yolks, butter and vanilla extract, cook for another 2-3 minutes or until well blended. Stir well.
3. Pour over the cake syrup and let it cool. Set aside.

Part 4: Gelatin:
1. In a saucepan, boil water and add unflavored gelatin, pineapple juice and sugar.
2. Simmer until gelatin is dissolved.
3. Arrange fruits over custard and pour the gelatin syrup on top.
4. Refrigerate over night or until gelatin is firm. Serve chilled.

Notes:
1. You may also also fruit cocktail as alternative fruits.
2. Sponge cake is available in grocery and bakery stores. But if you prefer to do it by yourself, here’s the recipe on how to make the sponge cake.

Sponge Cake:
Ingredients:
1 cup flour
1 teaspoon baking powder
2 large egg yolks
1 cup sugar
1 cup milk
2 tablespoons butter
1/2 teaspoon vanilla extract

Procedures:
1. In a bowl, sift flour and baking powder together. Set aside.
2. In another bowl, put egg yolks and sugar. Stir until light and fluffy.
3. Add sifted flour and baking powder into egg mixture. Stir until well blended.
4. In a saucepan, combine milk, butter and vanilla extract. Cook until well blended.
5. Pour milk mixture into egg mixture. Stir until well blended.
6. Pour the mixture into baking pan and bake in 350 degrees Fahrenheit for about 25 minutes or until done. Let it cool.

Buchi or Butsi

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Filipino Style Recipe: Buchi is another typical Filipino meryenda(mid-afternoon snack). It is usually made up of sticky rice balls filled with sweet red bean paste. Rolled in sesame seeds then deep fried until golden brown.

Ingredients:
1 1/2 cups sweet rice flour
1/8 teaspoon salt
3/4 cup water
1/2 cup sweet red bean paste
1/2 cup sesame seeds
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and water. Mix well until dough like.

Part 2
1. Divide a dough into small pieces and make a ball shape.
2. Flatten the center of the dough using your thumb and scoop in at least 1 tablespoon of sweet red bean paste.
3. Fill in the center of dough, seal and roll it until the shape is round.
4. Roll the dough over sesame seeds.

Part 3
1. In a pan, heat oil and deep fry the dough for 3 minutes or until golden brown.
2. Drain on paper towel then serve.

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.

Fiesta Float Graham

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Filipino Style Recipe: Fiesta Float Graham is another variety float graham. It is usually made with a layer of graham crackers, condensed milk, cream and different fruits. This dish is one of the easiest and favorite dessert of Filipinos specially during Holidays.

Estimated time of preparation: 10 minutes(plus draining time)
Good for 5-7 persons

Ingredients:
1 can(850 grams) fruit cocktail(add more fruits if desired)
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 the strainer, drain the fruits thoroughly for at least 30 minutes.
2. 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. Arrange fruits over cream.
5. Repeat layering using remaining ingredients up to the desired thickness.
6. Add a final layer of cream and fruits mixture then sprinkle with crushed graham crackers on top.
7. Store in refrigerator for 3 hours or overnight. Served cold.

Ginataang Halo Halo

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Filipino Style Recipe: ginataang halo-halo or mixed fruits in sweet coconut milk is another popular Filipino snack, appetizer or dessert that usually served in special occasion. It is consist of plantain bananas, sweet potato, taro and tapioca balls cooked in sweetened coconut milk.

Estimated time of preparation and cooking: 40-50 minutes
Good for 3-4 servings

Ingredients:
200 grams tapioca pearls(sago)
200 grams sweet potato(camote), peeled and cut into cubed
200 grams taro(gabi), peeled and cut into cubed
6 pieces ripe plantain bananas(saging na saba), peeled and sliced
250 grams ripe jack fruit(langka)
3 cans(400 ml) coconut milk
1 can(400 ml) coconut cream
300 grams white sugar

Glutinous Rice Balls(bilo-bilo):
1 cup glutinous rice flour(malagkit)
1/2 cup water

Procedures:
Part 1
1. In a bowl, mix rice flour and water to make a dough-like consistency.
2. Get a small piece and form into small ball about 1/2 inch in diameter.
3. Repeat this step until all the dough are consumed. Set aside

Part 2
1. In a big pot, pour coconut milk and bring to boil.
2. Add tapioca pearls, sweet potatoes and taro. Simmer uncovered until the pearls are cooked.
3. Add banana, jack fruit and rice balls. Simmer until all the rice balls has floated in the surface.
4. Pour coconut milk and sugar to taste.
5. Transfer to serving bowl then serve.