Filipino cakes and desserts

69 Pages·2012·11.661 MB·English

by  Olizon-Chikiamco, Norma

Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
International Measures
Volume Lengths Weights
1 teaspoon = 5 ml 6 mm = ¼ inch 28 g = 1 oz
1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons I 2.5 cm = 1 inch 500 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents
¼ cup = 60 ml = 2 fl oz 1 cup uncooked glutinous rice = 200 g
½cup = 125 ml = 4floz 1 cup crispy rice cereal = 100 g
1 cup = 250 ml = 8 fl oz 1 cup grated coconut = 100 g
2 cups = 500 ml = 16floz 1 pint 1 cup sugar = 200 g
4 cups = 1 litre = 32 fl oz 1 quart 1 cup plain flour = 150 g
1 CUD butter = 250 a
Oven Temperature Guide
When using convection ovens, the out- °C °F
side of the food cooks more quickly. As a Low 150 300
general rule, set the oven temperature Moderate 180 350
15°C to 20°C lower than the temperature Med. Hot 200 400
indicated in the recipe, or refer to your Hot 220 425
oven manual. Very Hot 230 450
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All recipes were tested in the Periplus Test
Jl. Rawa Gelam IV No. 9
Kitchen equipped by Mayer Marketing Pte
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Ltd.
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[email protected]
ISBN: 978-0-7946-0661-9
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Printed in Singapore 1109CP
Photography: A. Chester Ong
15 14 13 12 11
Food Styling: Gina Navarro
8 7 6 5 4 3 2
Design: Periplus Design Team
Filipino
Norma Olizon-Chikiamco
Try a variety of delicious desserts from Custard Flans
to Banana Cream Pie and Mango Icebox Cake with
the help of this easy-to-follow guide.
PERIPLUS EDITIONS
Singapore • Hong Kong • Indonesia
Basic Ingredients
coconut milk (which is delicate fragrance and a
used for curries rather light green color to cakes
than desserts) is obtained and desserts. Bottled pan-
by pressing the coconut a dan essence or vanilla
second time—adding essence may be used as
1 cup of water to the same a substitute.
Banana leaves are often grated coconut flesh
used in Asian cuisine to and squeezing it again. Shortening is a solid veg-
wrap food or to line trays Although freshly pressed etable fat that is used to
before cooking, much as milk has more flavor, give a flaky, tender texture
waxed paper or aluminum coconut cream and milk to baked items. It is sold
foil are. This imparts a subtle are now widely sold canned in tins or packets in
fragrance to the food. or in packets that are quick, supermarkets and is
convenient and quite tasty. sometimes used as a sub-
Canned or packet coconut stitute for butter.
cream or milk comes in
varying consistencies Vanilla essence, some-
depending on the brand, times known as vanilla
and you will need to try extract, is widely used in
them out and adjust the cakes and to flavor desserts
Coconut cream and thickness by adding water such as custards, ice creams
coconut milk are used in as needed. In general, you and beverages. It is sold in
many Asian desserts and should add 1 cup of water small bottles in the baking
curries. To obtain fresh to 1 cup of canned or section of supermarkets.
coconut cream (which is packet coconut cream to
normally used for desserts), obtain thick coconut milk, Young toasted rice,
grate the flesh of 1 coconut or 2 cups of water to 1 cup known in the Philippines
into a bowl (this yields of coconut cream to obtain as pinipig, is toasted in a
about 3 cups of grated thin coconut milk. These pan to make it crunchy
coconut flesh), add ½ cup mixing ratios are only before use in desserts or
water and knead thor- general guides however. as a topping. It can also be
oughly a few times, then For best results, follow the used as a cereal or as an
squeeze the mixture firmly package instructions. accompaniment to thick
in your fist or strain with hot chocolate. If young
a muslin cloth or cheese toasted rice is not avail-
cloth. Thick coconut milk able, any crispy rice cereal
is obtained by the same such as Rice Krispies may
method but by adding be used as a substitute.
double the water to the
grated flesh (about 1 cup Pandan leaves are long
instead of ½ cup). Thin thin leaves used to add
2
Sweet Egg and Milk Bonbons
8 egg yolks 1 Combine the egg yolks and condensed milk in a
300 ml (1¼ cups) double boiler. Add lemon zest. Cook over medium
sweetened condensed heat, stirring constantly, until very thick and mixture
milk coats the back of a spoon when lifted, about 20 min-
1 teaspoon lemon zest utes. Chill for 1 hour for easier handling.
300 g (1¼ cups) sugar 2 Grease hands and shape egg mixture into small balls,
¼ teaspoon cream of placing each ball into a greased pan.
tartar 3 In a saucepan, melt sugar and cream of tartar over
low heat. Do not stir, otherwise sugar will crystallize.
Makes about 30 bonbons When the sugar becomes a brown syrup, stir then dip
Preparation time: 5 mins each ball into the syrup with a pair of tongs, swirling
+ 13/4 hours for chilling, to coat evenly. Keep the syrup over low heat so it does
shaping and wrapping
not harden. Alternatively, if you do not wish to coat
bonbons
the bonbons in syrup, dust them lightly with sugar.
Cooking time: 35 mins
4 Put each coated ball into a greased pan and set aside
to cool. Wrap individually in cellophane, if desired,
before serving.
Steamed and Boiled Desserts 3
Mango Jam
4 large ripe mangoes 1 Cut the mangoes lengthwise and scrape out the
(about 2 kg/4 lbs) mango flesh with a spoon. Slice or mash the mango
250 g (1 cup) sugar very finely then measure out 400 g (2 cups) of fruit.
Reserve the mango juice.
Makes 2 cups 2 Combine the mango flesh, sugar and reserved
Preparation time: 5 mins mango juice in a medium saucepan. Bring to the boil
Cooking time: 30 mins and simmer over medium heat, stirring constantly,
until mixture thickens and has the consistency of
spreadable jam.
3 Remove from heat. Set aside to cool, then transfer to
a clean container with cover. Mango Jam may be
stored in a refrigerator for up to 1 week.
4 Serve as a spread for bread or crackers.
4
Sweetened Coconut (Macapuno)
250 g (1 cup) sugar 1 Combine the sugar and water in a saucepan and
500 ml (2 cups) water bring to the boil. Simmer and cook until the liquid
500 g (4 cups) grated clears. Add the coconut flesh and simmer until the
young coconut or sport mixture thickens, about 5 minutes.
coconut flesh (see note) 2 Stir in butter and vanilla essence. Heat through until
1 tablespoon butter the butter dissolves completely. Remove from the heat
1 teaspoon vanilla and set aside to cool before serving.
essence
Serves 6 Sport coconuts or macapuno, are smaller and have
thicker and stickier flesh and less juice than regular
Preparation time: 10 mins
coconuts. Regular coconuts may be used as a substi-
Cooking time: 15 mins
tute. They taste similar to sport coconuts but give a
different texture to this dish.
Steamed and Boiled Desserts 5
Mini Custard Flans
(Tocino del Cielo)
I 190g(¼cup) sugar
¼ teaspoon cream of tartar
1 teaspoon lemon zest to serve (optional)
Whipped cream to serve (optional)
Custard Mixture
250 g (1 cup) sugar
5 egg yolks
1 egg
1 teaspoon lemon zest
I ½ teaspoon vanilla essence
1 Combine ¾ cup of sugar and cream of tartar in a
saucepan. Simmer over low heat, without stirring,
until sugar melts completely and forms a thin brown
syrup, 15-20 minutes. When sugar has completely
melted, divide equally between small muffin cups or
flan molds. Spoon just enough of the sugar mixture to
cover the bottoms of each container. Let stand until
sugar hardens, about 1 minute.
2 To make the Custard Mixture, whisk the sugar, egg
yolks and egg. Strain into a bowl. Add the lemon zest
and vanilla essence and blend well. Set aside.
3 Divide the Custard Mixture equally between the
muffin cups or flan molds, pouring the Custard
Mixture over the hardened sugar mixture.
4 Place the muffin cups or flan molds in a steamer
above a pan of boiling water. Cover with a tight fitting
lid and steam over low heat for 10 minutes, or until
firm, making sure the water does not enter the molds.
5 Remove from the heat and set aside to cool slightly.
Run a knife gently around the edges of the molds to
loosen the flans. Invert onto a serving platter. Serve
with lemon zest and whipped cream if desired.
Serves 4
Preparation time: 20 mins
Cooking time: 20 mins
6

Coconut and Pandan Jellies in Sweet Cream
Combining the popular dessert flavors of coconut and pandan, this dessert has a
rich, creamy dressing that enfolds cubes of gelatin and strips of fresh coconut.
2 young coconuts 1 Chop the tops off the coconuts, drain and reserve the
4-6 pandan leaves, juice. Scrape out the white part of the coconut flesh
washed thoroughly with a spoon and shred. Bring the reserved coconut
625 ml (2½cups) water juice to the boil, add the shredded coconut flesh and
90 g (3 oz) unflavored simmer for about 5 minutes. Drain and reserve the
gelatin powder shredded coconut flesh and discard coconut juice.
2 In a separate saucepan, boil pandan leaves in 375 ml
Cream Dressing (11/ cups) of the water until water is infused with
2
170 g (6 oz) whipping
flavor and aroma of pandan leaves, about 10 minutes.
cream
3 Discard pandan leaves, strain the pandan water then
60 ml (¼CUP) sweetened
add enough fresh water to make 450 ml (l3/ cups)
condensed milk 4
of pandan liquid. Add gelatin powder to the liquid
and stir to dissolve. Simmer over medium heat,
Serves 4-5
stirring constantly, until liquid becomes clear, about
Preparation time: 10 mins
5 minutes. Pour into a 20-cm (8-in) dish and allow
+ 30 mins setting gelatin
to set, about 15 minutes in refrigerator or 30 minutes
and 3 hours chilling salad
at room temperature. Cut into small cubes.
Cooking time: 20 mins
4 To make the Cream Dressing, mix the cream and
condensed milk in a bowl until smooth.
5 Toss pandan jelly cubes and young coconut strips in
a separate bowl. Fold in Cream Dressing and chill for
about 3 hours before serving.
Gelatin is sold in powdered form in small bottles and
packets in supermarkets. As gelatin is obtained from
animal tissue, it cannot be used in vegetarian dishes
and should be substituted with agar-agar or gulaman.
Pandan leaves are long thin leaves used to add
delicate fragrance and a light green color to cakes and
desserts. Bottled pandan essence or vanilla essence
may be used as a substitute.
8