A COLLECTION OF FILIPINO DESSERT RECIPES

HALO HALO (MIXED FRUITS WITH SHAVED ICE AND EVAPORATED MILK)

The Filipinos favorite dessert since it’s easy to make.  Literally means “Mix Mix”, it’s a favorite especially during hot summer months.  Additional fruits maybe added and a lot of variations including the addition of red beans are options.

1 ripe large banana

2 ripe mangoes

1 cup firm gelatin cut into 1/2-inch cubes

1 cup canned ripe jackfruit

1/2 cup sweet corn

½ cup garbanzos (chick peas)

1 cup young shredded coconut, fresh

1 cup cooked sweet purple yams

2 cup shaved ice

2 cups evaporated milk

4 scoops of favorite ice cream

1/2 cup rice crispies

Preparation and Procedure :

Divide the fruits, corn, chickpeas, gelatin and coconut into 4 tall glasses. Fill each glass with shaved ice.  Top each glass with cooked purple yam, rice crispies and ice cream.  Pour evaporated milk.  Serve chilled, adding more milk if desired.

LECHE FLAN (CARAMELIZED EGG CUSTARD)

Filipino Fiestas are not complete with this dessert.  Considered to be our local version of Crème Brulee with a difference – the dessert is steamed instead of baked.  Whichever way you choose, it always comes out silky, creamy and oh so delicious.

Ingredients:

12 egg yolks

2 cans condensed milk (14 oz.)

5 cans small evaporated milk

2 cups fine white sugar

2 tablespoon vanilla

¼ teaspoon grated dayap (local lime) rind

Cooking Procedure:

Making the caramel syrup-In a stainless steel pan, dissolve 3/4 cups of sugar, add 1/4 cup water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the llanera (oblong shaped steel mold) and make sure to coat all the parts of the pan. Making the custard- In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk, sugar, dayap and vanilla. Use a whisk to mix thoroughly but gently to prevent bubbles from forming. Remove any solids by using a strainer. Pour the mixture in the llanera and cover it with an aluminum foil, so that the moisture from the steam won't come in the pan as it will become watery. Steam Cook for 40-45 minutes, or until knife inserted in the center comes out clean. Remove the llanera and let it cool at room temperature. Then refrigerate for several hours before serving. To unmold the leche flan- run a sharp knife around the edge and carefully invert it unto a platter or serving dish, let the caramelized sugar flow over the leche flan.

This recipes makes 4- 5 llanera of Leche Flan. Leche Flan can be baked as well using the bain marie method (water bath) at a preheated 350 F oven for 45 minutes.

TURON (DEEP FRIED BANANA PLAINTAIN SPRING ROLLS)

A favorite dessert and a snack food as well.  Popularly sold at side street stalls and a favorite among kids.  Variations of this dessert include adding jackfruits with the bananas and using phyllo sheets instead of spring roll sheets and topped with ice cream in first class restaurants.

4 tablespoons sugar
4 tablespoons sesame seeds
4 large ripe plantain bananas, sliced lengthwise thick
8 large spring roll wrappers
1 egg, lightly beaten
3 1/2 cups oil
1/2 cup powdered sugar

Sprinkle sugar and sesame seeds on a banana slice. Place a second banana slice on top of the sugar and sesame seed mixture. Repeat with remaining slices. To assemble, place a filled banana on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the banana securely. Moisten the left and right hand edges of the wrapper with egg. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with egg and turn, rolling firmly into a cylinder. Seal firmly. Set aside, seam side down. Repeat with remaining slices. Heat oil in a wok to 375 degrees F. Place 4 or 5 turon at a time in the hot oil. Fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot, sprinkled with powdered sugar.

CASSAVA CAKE

In the Philippines, root crops such as purple yams (ube) and sweet potato (kamote) are essential ingredients in making desserts such as ice cream and jams.  Cassava has long been made into cakes and is a favorite pasalubong (gifts).  Often sold in boxes in bakeshops found along major highways in southern provinces such as Cavite and Laguna.

Ingredients:

Cake Base:

2 Lbs Grated Cassava

one  14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)

one 12 oz. Can Evaporated Milk

one 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)

one 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)

2/3 Cup Sugar

3 Eggs plus 3 Egg Whites

1 Cup Grated Coconut

Topping:

3 Egg Yolks

1/3 Cup Reserved Sweetened Condensed Milk

1/3 Cup Reserved Coconut Milk

1/3 Cup Reserved Coconut Cream

Preheat oven to 350° F. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular or 9 inch round pans. Bake until firm (about 40 minutes to 1 hour).Mix topping ingredients well and spread evenly on the two cakes.

Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares.

SANS RIVAL  (MERINGUE GATEAU WITH BUTTERCREAM)

Saving the best for last – a classy dessert mostly sold at first class restaurants and gourmet pastry shops.  It takes some time to master this intricate dessert but it is worth the wait.  The local version of the Pavlova, variations include flavoring the buttercream icing such as mocha and mango and using pistachios to cover the gateau.

Ingredients:
12 egg whites

2 cups white sugar

1 teaspoon cream of tartar

2 cups chopped cashews, toasted

1 pound butter, softened

12 egg yolks

2 cups white sugar

1 cup water

2 tablespoons dark rum

2 cups chopped cashews, toasted

Cooking Procedure:

Preheat oven to 300 degrees F (150 degrees C). Line 4 - 8x12 inch pans with parchment paper.

In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.

Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

To make buttercream filling: In a large bowl, Beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon colored.

Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.

On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut 1 inch slices from the frozen dessert.