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Cooking For Fun
Philippine Desserts


 
 
Ube Halaya
Shared by Ashley <camsmom@talstar.com>

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)
1 cup sugar (or as desired)
1 can condensed milk
2 cups coconut milk
butter

Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve.

Ginataang Bilo-bilo (Tiog-tiog - Aklanon)
Shared by Ashley <camsmom@talstar.com>

1 cup glutinous rice flour (malagkit, sold in Asian stores -also known
as sweet rice)
1/3 cup water
3 cups coconut milk, thinned with 1/2 cup water
1 cup sugar
2 cups large tapioca pearls (optional)
1 1/2 cups coconut cream

Blend flour and water into a dough. Shape into balls 1/4 inch diameter. In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add rice balls. When the rice balls are soft but firm and start to float, add coconut cream and boil for another 5 minutes or so. Serve hot.

Light and Fruity Caramel Custard
Shared by Ashley <camsmom@talstar.com>

1 1/3 cup sugar, divided
1/3 cup water
6 to 8 large eggs
1 cup whole milk
1 cup peach or mango puree
pinch of salt
1/4 teaspoon lime peel, grated finely
seasonal fresh berries, for garnish

Preheat oven to 350 F. make a caramel using 1 cup sugar and 1/3 cup water. Pour into a 5 cup gratin or souffle dish. In a bowl, whisk eggs, milk, remaining 1/3 cup water, puree and salt. Add grated lime peel, stir and pour into prepared pan. Place in a bain-marie. Bake in oven until a toothpic inserted halfway between center and edge comes out clean, about 50 minutes to 1 hour. Let cool to room temperature. Chill at least 1 - 2 hours. Unmold onto serving platter and garnish with seasonal fresh berries as desired.

Chef's note: Gratin or souffle dish may be aluminum or ceramic. Bain- marie is the term used for cooking through steam in a water bath. The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer.

Original
Shared by Ashley <camsmom@talstar.com>

Custard:

12 egg yolks
1 can condensed milk
1 pint milk
1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Blend all ingredients in a blender. Pour mixture into a loaf tin lined with caramelized sugar (see below). Cover with aluminum foil.Place tin in a larger baking pan half-filled with water. Place pan inpre-heated oven (375 F) and bake flan for about 1 hour or until it is firm.

Caramel

1 cup sugar
1 cup water

Put sugar and water in a saucepan. Caramelize in high heat. Line loaf tin with caramelized sugar. Be sure to line the sides of the pan.
 



 
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