Bocarillo (Sweet dried coconut) recipe

Posted on February 24th, 2010 by Toni

(1 votes, average: 5 out of 5)

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Ingredients:
1 1/2 cups sugar
2 cups grated coconut
1/2 cup evaporated milk (undiluted)
2 eggs, slightly beaten
1 tablespoon calamansi juice

Directions:
1. Mix sugar and grated coconut. Cook over moderate heat, stirring constantly to avoid
burning.
2. Add milk little by little, mixing thoroughly.
3. Add slightly beaten eggs.
4. Continue mixing over moderate heat. Flavor with kalamansi juice.
5. Remove from fire.
6. Drop by teaspoonfuls on wilted banana leaf or wax paper.

Technorati Tags: bocarillo, easy desserts, filipino sweet desserts, kakanin, recipe, snacks,
sweetened dried coconut

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Filipino egg salad sandwich spread recipe

Posted on December 10th, 2009 by Toni

(2 votes, average: 5 out of 5)

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Ingredients:
4 whole eggs
4 tbsp mayonnaise
2 teaspoon sweet pickled relish
2 tbsp green onion, finely chopped
pinch salt to taste
freshly ground pepper to taste
Directions:
1. Fill a small sauce pan with enough water to just cover eggs and bring to a full boil.
2. Lower heat.
3. Cook eggs for about 10 minutes.
4. Remove from heat, drain and immediately cool eggs with cold running water.
5. Peel eggs and finely chop.
6. Add mayonnaise, pickled relish, chopped onion, salt and pepper and mix
7. Spread on a slice of bread.
8. Garnish with lettuce or sprouts (optional)

Technorati Tags: egg salad sandwich spread, Filipino Dessert, recipes, snacks

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Filipino Buko Fruit Salad recipe

Posted on November 12th, 2009 by Toni

(6 votes, average: 3.67 out of 5)

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I always look forward to taste Filipino fruit salad in most special occasions. The word
“buko” means young, green coconut. Buko is one of the main ingredients of Filipino
sweets and deserts.

Here is the recipe of Filipino buko fruit salad. Make your own Filipino buko fruit salad as
a tasty treat no matter where you may be in the world.

Ingredients:
1 large can of regular fruit cocktail
1 large can of tropical fruit cocktail
1 package shredded buko (young coconut strips)
1 can of condensed milk
2 cans of all purpose cream
½ or 1 bar of cheddar cheese cut into cubes (optional)
Directions:
1. Drain syrup from fruit cocktails can, shredded coconuts and bottles of nata de coco.
Tip: Drain them quickly by combining them all together in a strainer. Leave the
ingredients there for 10 to 20 minutes to drain any excess syrup.
2. Place drained fruit cocktails, shredded coconut and nata de coco in a large mixing
bowl.
3. Add condensed milk. Mix well.
4. Add all purpose cream and cubed cheddar cheese.
5. Put the large bowl in the fridge to chill for 30 minutes to 1 hour. I prefer to chill the
buko fruit salad overnight.

Technorati Tags: buko fruit salad, fiesta, Filipino Dessert, snacks

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Puto Maya recipe

Posted on September 1st, 2009 by Toni

(5 votes, average: 2.2 out of 5)

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Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter

Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10
minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated
coconut.
 Technorati Tags: Filipino Dessert, philippines, puto maya recipe, rice, snacks,
sweets

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Chocolate coated polvoron recipe

Posted on August 21st, 2009 by Toni

(8 votes, average: 4.25 out of 5)

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Polvoron coated in sweet chocolate makes an excellent gift during special occasions such
as Christmas parties or birthdays.

Ingredients:

2 cups of all purpose flour, sifted

2 cups powdered milk
1 cup refined white sugar
1 cup butter

Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar

Directions:

1. Toast the flour in a shallow pan until it turns light brown.

2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set
aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a
plate and store in the freezer for an hour.

Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce
to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.
Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar
since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.

Technorati Tags: chocolate coated polvoron recipe, chocolate desserts, Filipino

Desserts, snacks, sweets

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Baked Bilo-Bilo in Coconut Sauce

Posted on July 24th, 2009 by Toni

(No Ratings Yet)

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Ingredients:

Bilo bilo
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit rice soaked in water
refined white sugar

Sauce
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
Banana leaves
Directions:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
Place ground malagkit in a cheese cloth and squeeze out water.
2. Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into
balls.
3. Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease
a square pan and line with banana leaves. Arrange the balls
on the pan. Set aside.
4. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for
10 minutes while continuously stirring.
5. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours
or until cooked.
6. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
7. Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce.
Bake for 5-10 more minutes.

Technorati Tags: baked bilo bilo, delicacy, Filipino Desserts, foods, snacks

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Pancit luglug or Filipino rice noodles in shrimp sauce

recipe
Posted on July 1st, 2009 by Toni

(2 votes, average: 4.5 out of 5)

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Palabok can be a heavy snack so a small serving is just enough to fill you up. It’s thick
sauce and rich taste makes it an irresistible afternoon snack.

Ingredients:
Corn oil
Garlic, minced finely
1 cup bean curd (tofu) diced
½ cup lean pork, diced
½ cup squid cut into rings
1 cup shelled oysters
2 to 3 cup shelled whole medium sized shrimps w/o the head
Pinch of salt
1/2 teaspoon ground white pepper
1 pound rice noodles (bihon)

Sauce:
cooking oil
finely minced garlic
finely minced onion
annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
lots of garlic toasted but not burned - set aside
2 tbsp. Cornstarch
1 cup tofu - mashed into tiny pieces
1 cup pork cracklings (chicharon) - pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions
1 cup shrimp juice **

Preparations:
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding
them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash
and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-
made sauces or any shrimp bisque.

1. Heat oil and saute garlic until brown.

2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.

I came across another pancit recipe here.

Technorati Tags: filipino desserts recipe, pancit luglug recipe, snacks

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Ube kalamay (sweet ube jam) recipe

Posted on June 15th, 2009 by Toni

(6 votes, average: 2.83 out of 5)

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Ingredients:
2 packs frozen ube
1 box sweet rice flour or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)

Preparation:
1. Thaw frozen ube.
2. Make latik in a separate pot.
3. Wilt each banana leaf then brush with coconut oil.
4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little
coconut oil.
5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent
sticking.
6. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand using a piece of oiled banana leaf.
8. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in
baking pan and bake in 350°F oven 15 to 20 minutes.
9. Cool and score prepared ube in diagonal shapes and put latik on top.

Technorati Tags: filipino delicacy, Filipino Desserts, snacks, ube jam recipe

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Buko Pandan Recipe (Sweet Coconut-Pandan Dessert)

Posted on January 29th, 2009 by Toni

(8 votes, average: 4.25 out of 5)

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photo credits to Framboise

Buko Pandan is one dessert that Filipinos can’t do without. Buko pandan is a mixture of
the goodness of coconut, soft gelatin, sweet milk and soothing pandan. Try this fool-
proof recipe at home and for parties. Enjoy!

Ingredients:
8 cups of water
Pandan leaves
Green gelatin powder
2 cans of evaporated milk
2 cans of condensed milk
1 can or pack of all-purpose cream
1 cup shredded young coconut meat
1/2 cup small sago
1 scoop fo vanilla ice cream (opti

Baked bilo-bilo in coconut cream recipe

Posted on March 3rd, 2010 by Toni

(No Ratings Yet)

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Add variety to your favorite bilo bilo stuffed with mongo mixture. Bilo-bilo stuffed with
mongo mixture, poured with coconut sauce and then baked.

Ingredients:
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cups ground pure malagkit or glutinous rice soaked in water
refined white sugar

Sauce:
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
dry banana leaves

Procedure:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
2. Place ground malagkit in a cheese cloth. squeeze out water.
3. Transfer to a bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into
balls.
4. Fill the center with sweetened mongo. Do the same with the rest of the mixture.
5. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set
aside.
6. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for
10 minutes while continuously stirring.
7. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours
or until cooked.
8. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
9. Cook over low heat for 3 minutes.
10. Pour over the malagkit balls to thicken the sauce.
11. Bake for 5-10 more minutes

Ginataang Halo Halo (Coconut Milk Dessert)

Posted on October 22nd, 2008 by Toni

(3 votes, average: 5 out of 5)

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Ginataang halo halo is a well-known dessert in the Philippines. It has a rich coconut milk
base and tidbits of a variety of root crops and other fruits. It is from the tagalog word
“Halo-halo” which means “mix” such as yam, cassava, sweet potatoes, banana, sago,
glutinous rice balls and jackfruit.

Ingredients:
250 grams sweet rice flour
6 plantain or “saba” bananas, sliced
1 can coconut milk
250 grams jackfruit or “langka”
6 pandan leaves or 1 tsp vanilla
200 grams cooked sago pearls
225 grams sweet potato or “camote”, cubed
300 grams white sugar
225 taro root or “gabi”, cubed
1 can coconut cream or root crops may be used as thickener

Directions:
1. Combine rice flour with 250 ml water. Form mixture into small balls.
2. Place the rice flour balls in a casserole with water.
3. Bring to a boil. Add the sago pearls, sweet potato, taro and other root crops you may
have.
4. Cook for 5 minutes. Add the banana slices, jackfruit and rice balls. Continue to cook
over moderate heat until all the rice balls float to the surface.
5. Stir in sugar and coconut cream then transfer to a serving bowl.
6. Serve hot or maybe chilled.