Source: Reynaldo Alejandro (1982) The Philippine Cookbook. Perigree Books: NY.

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

Stir in sugar and coconut crea, then transfer to a serving bowl. Recipe modified from Glenda Rosales-Barretto's Flavors of the Philippines

Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.

Remove from the muffin pans and serve with freshly grated coconut. Serves 4.

Recipe from Reynaldo Alejandro's excellent The Philippine Cookbook

2. For the sago, make a syrup following the procedure for gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.

This recipe makes 3 1/2 to 4 dozen.

• 2 cups grated cassava (see note)
• 2 cups sugar
• 2 cups pandan water (see note)
• Grated coconut, for garnish

  Directions

  Combine all ingredients, except the coconut. Pour into 2 9-inch round pans. Steam for 45 minutes or until set. Cool. Form into balls, then roll in grated coconut.

  Note: Cassava is a root vegetable, also called manioc and yuca, available in Asian and Latin markets. It is the base ingredient in tapioca. Pandan is related to lauhala, classified as a pandanus plant, and is widely available in Asian markets. It is sometimes called fragrant screwpine. The leaves are used throughout Asia as a flavoring. To make pandan water, boil the leaves from 4 pandan stalks in 2 cups of water until fragrant. Cool.
  From:"The Filipino Cookbook: The Maya Kitchen"
  (Anvil Publishing Inc., Philippines, 1994)
  

  Cassava Cake

  This is a classic Filipino dessert enjoyed year round.  Most of the ingredients can be found in an oriental store near you.  I have found the most difficult ingredient to find is usually the coconut cream.  If you can't find it don't worry.  Simply use another can of coconut milk in it's place.  Also it is easier to just buy the cassava already grated.  It should be in the freezer section.  You could cut the recipe in half but then you are left with 1/2 a can of everything.  Or try making one thick cake.  You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan.  I hope you enjoy it!

  Ingredients

  Cake

• 2 Lbs Grated Cassava
• 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
• 1 12 oz. Can Evaporated Milk
• 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
• 1 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 Yokes
• 1/3 Cup Reserved Sweetened Condensed Milk
• 1/3 Cup Reserved Coconut Milk
• 1/3 Cup Reserved Coconut Cream

Directions

Preheat oven to 325° f.  In large mixing bowl combine cake ingredients. Mix well.  Pour equally into two large greased rectangular pans.  Bake until top is no longer liquid (approximately 30 minutes).  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.

Courtesy of Jeff Palazzo


Rum flan cake

Yield: 8 Servings

Ingredients

• 1 c Sugar
• 3 Egg yolks
• 2 Eggs
• 13 oz Evaporated milk
• 1 ts Grated orange peel
• 2 tb Rum
• 3/4 c Sifted cake flour
• 1/2 c Sugar
• 1 ts Baking powder
• 1/4 ts Salt
• 2 Egg yolks
• 3 tb Oil
• 1 tb Rum
• 3 tb Orange juice
• 3 Egg whites
• 1/4 ts Cream of tartar
• Whipped cream

Directions

Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites.

Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan.

Coconut Rice
(Mochi - Bibinka)



Ingredients

• 2 1/2 lb (5 1/2 cups) mochi rice
• 1 can (12 oz) frozen coconut milk thawed
• 1 package (1 lb.) dark brown sugar (2 1/3 cups packed)

Directions

Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F.

Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.

Avocado Milkshakes

This sounds really weird, I know, but it's actually quite good. You'll see avocado ice cream in Asian supermarkets that carry foods and ingredients from the Philippines, and this is close to that. Give it a try, you might be surprised. Thanks to Nathan Chua for the recipe.
• 1 avocado
• 1/3 quart whole milk
• 3 tablespoons sugar
• 2 scoops vanilla ice cream

Directions

Blend. Drink.

Pianono

Yield: 1 Servings

Ingredients

• 6 Egg whites
• 6 tb Sugar
• 6 Egg yolks
• 6 tb Sifted flour

Directions

To 6 egg whites beaten until stiff, add the following by spoonfuls, beating well after each addition 6 tablespoons sugar, then add 6 yolks of eggs (well beaten). Blend well. Cut and fold into the mixture: 6 tablespoons sifted flour Pour into a jelly roll pan lined with greased paper. Bake for 15 minutes at 400F. Turn out on another sheet of paper sprinkled with sugar. Remove paper lining. Spread jam frosting over cake and roll. Dust surface with sugar. Slice crosswise.


Cascaron - bitsu-bitsu

Yield: 1 Recipe

Ingredients

• 1 pk Mochi flour
• 1 Coconut; grated, place -coconut in a large bowl
• 1 1/2 c Hot water; pour into bowl -of coconut
• 1/3 Box of dark brown sugar
• 1/4 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water.) Place canned coconut in flour and add water until dough is soft but not too sticky. Do the same with fresh coconut. Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown. Drain dough balls on paper towel. Then put them in a large mixing bowl. When all have been fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready. Pour over dough balls. Mix well so that all are coated with syrup. Remove from bowl and place them in a platter to cool. Excellent with coffee or tea.

Steamed Palm Sugar Custard

Ingredients

• 3 cups milk
• 1/3 cup grated dark palm sugar
• 1 star anise
• 1 cinnamon stick
• 2 eggs

  Directions

  1. Place milk, sugar, star anise and cinnamon in a saucepan over low heat for 5 minutes.
  2. Strain mixture and place in a bowl.
  3. Beat eggs lightly and whisk into milk mixture.
  4. Pour mixture into 6-8 CHINESE tea cups and place tea cups in a steamer.
  5. Place steamer over rapidly simmering water for 20 minutes or until custards are just set.
  6. NOTE: Try not to open the lid of the steamer before 18 minutes.
  7. Affects the texture of the custard.
  8. Steam would be lost once the lid is opened before they are ready.
  

Mango Cream Cake

Ingredients

• 1/2 cup butter
• 1/2-3/4 cup sugar, depending how sweet u want it
• 1/2-3/4 cup powdered milk
• 1 (170 g) container cream
• 2-3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
• 24 lady fingers (not the ones from live ladies)
• maraschino cherry, if desired

  Directions

  1. Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
  2. Lay lady fingers on a 9x9 inch dish or pan.
  3. Top with mango cream mixture.
  4. Lay second layers of ladyfingers.
  5. Repeat process.
  6. Garnish with mango slices and cherries.
  7. Refrigerate for 5-6 hours or overnight to set.
  



Tocino Del Cielo



Ingredients

• 25 egg yolks
• 4 cups sugar
• 3 cups water

  Directions

  1. Boil sugar and water until syrup forms small ball when dropped in water.
  2. Beat egg yolks, add the syrup after cooling it then blend well and strain.
  3. Line a pan or small molds with thick caramel syrup.
  4. Fill ¾ full with mixture and steam until toothpick inserted comes out clean.
  5. Allow to cool before unmolding.
  6. NOTE: Tocino Del Cielo is often baked in small individual molds and placed in small soufflé cups for serving
  



Ambrosia Salad



Ingredients

• 2 lacatan bananas, sliced into rounds
• 1 orange or naranjita, pared and separated into segments (remove membrane and seeds)
• 1 cup diced fresh pineapple
• 1 cup watermelon balls
• 1 cup cantaloupe balls
• 1/2 cup diced ripe mango
• 1/2 cup avocado cubes
• 1 cup shredded fresh macapuno
• 1-1/2 cups preserved kaong (sugar palm)
• 1/4 cup coarsely chopped cashew nuts or peanuts
• 3 tablespoons lemon juice
• 1 can condensed milk or fresh cream
• 1/4 cup flaked coconut

Directions

Combine the fruits, the preserves, and the nuts in a bowl. Sprinkle with lemon juice. Pour in the condensed milk or the cream. Toss lightly and add the flaked coconut. Chill.


Steamed Ube Cake

from "Filipino Cuisine," by Gerry G. Gelle, Red Crane Books, 1997

Ingredients

• 2 cups purple yam, washed, peeled and cubed
• 2 cups sweet rice flour
• 1-1/2 cups water
• 1 cup sugar
• 1-1/4 cup coconut milk
• 4 tablespoons baking powder
• 1/2 cup grated coconut

Directions

Cover yams with water and boil until tender or soft. Drain and put through a ricer. Mash until smooth.

Mix flour and water in a bowl to form a thick batter. Add sugar and mashed yams. Blend well. Strain to remove lumps. Add coconut milk and the baking powder and mix well.

Pour mixture into greased muffin pans to 2/3 full and steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.

Makes 3 dozen cakes.


Ensaymada



Ingredients

• 3 1/2 to 4 teaspoonfuls of yeast
• 1/3 cup of lukewarm water
• 1 1/2 teaspoonfuls of white sugar

• 1/2 cup diluted evaporated milk or undiluted whole milk
• 1/2 cup white sugar
• 1/4 melted butter
• 3 egg yolks
• 2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)

• grated mild white or yellow cheese, white sugar, softened butter for top or filling

Directions

dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired.


Yema Balls



Ingredients

• 3 egg yolks
• 180 g condensed milk
• 120 g mashed potato
• 1 tablespoon plain flour
• 1 teaspoon vanilla essence
• 1 tablespoon butter
• 1/8 teaspoon salt
  Sugar Glaze:
  
• 100 g sugar
• 60 ml water
• 1/8 teaspoon cream of tartar

Directions

Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper

Mango Chocolate Cream Cups

Ingredients

• 300 g bittersweet chocolate melted
• 6 med ripe mangoes peeled
• 2 tbsps lime juice
• 1 170 g-can Nestle Cream
• 1 tbsps unflavored gelatin dissolved in
• 1/4 cup gold water
• mint leaves for garnish

Directions

Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around base and sides. Allow to set in refrigerator.

Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired.

Bibingkang Galapong



Ingredients

• 4 eggs, well beaten
• 2 cups coconut milk
• 1 cup sugar
• 1/4 cup melted margarine
• 2 cups rice flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/4 cup coco cream, 1/4 cup sugar for topping