Yema are custard candies we inherited from Spanish colonizers of 300 years.  The candy now is more filipino for we have added our own touch on it.

Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk.  Then pour in a casserole and cook slowly over medium fire.  You should continue mixing it to avoid sticking.  Cook it until it thickens.  Add your chopped nuts and jackfruit.  Let it cool and form the shape you want.

2 cans of condensed milk
plastic cellophane for wrapping

Directions:

• You will have to use a regular frying pan to get the best result, not the non-stick one.
• Pour the condensed milk in pan and put on medium heat.
• Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
• This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
• You can tell that the yema is done if your condensed milk sticky.
• Let it cool and wrap in cellophane cut outs for easy serving.

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When summer comes I remember those childhood days I collect coins from my parents to buy my favorite Ice-candy.  What ever the flavor is it gives me a refreshing means to beat the heat.  Making this is fun and easy.  You can make your kids help you in preparing this.  You can use your fruit drinks or be creative in using other flavors.

Ingredients:

for simpler flavors you can use any fruit drinks you have available: whether in powder or in concentrate

orange powder drink (prepare as indicated in the label)

strawberry flavor drink (prepare as indicated in the label)

chocolate milk flavor

Chocolate powder mixed with some milk, prepare as indicated in the label

for more creative flavor:

halo-halo flavor

one fourth cup of sago (tapioca)

1 tablespoon of dried raisins

half a cup of shredded coconut meat

1 sweetened banana (saba in preferance)

half a cup of melon strips

half a liter of coconut juice

one fourth cup of evaporated milk

5 tablespoons of sugar

Procedure:

For simple flavors after preparing your juices with the help of a funnel pour them on your ice-candy bags.  Fill them half-way and close them by making a knot.  Freeze for 24 hours.

For halo-halo flavors, mix everything in a big bowl.  Taste the sweetness to determine if you want to add more or less sugar.  Pour them with the help of your funnel on your ice-candy bags.  Freeze them for at least 24  hours.

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Related posts:

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2. Yema
3. Kababayan Recipe

When summer comes fresh fruits are in season! Nothing beats a great day filled with a healthy delicious snack or dessert! Enjoy this easy to make fruit salad recipe.

Fruit Salad

Ingredients:

1 apple, cored and diced

1 ripe mango, peeled and diced

5 big strawberries sliced

about half a cup of pineapple chunks

about half a cup of watermelon sliced

about half a cup of melon

2 tablespoons of lemon juice

1 teaspoon of cinnamon powder

2 tablespoons of honey

chopped fresh mint leaves

Procedure:

In a bowl mix the lemon juice, with honey and cinnamon. Set aside, in another bowl mix all the cut fruits. Toss in the fruit with the lemon-honey-cinammon mixture. Topped with fresh mint leaves.

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This is definitely one of my favorite miryenda perfect with very cold softdrink. Our neighbor makes the best bitso bitso I ever tasted; long before Dunkin donuts and Mister donut mushroomed in Philippines we were already enjoying this delicious Filipino sweet goodies.

Bitso Bitso (Pinoy donut)

150 g of flour
1 tablespoon of orange water
50 g of sugar
2 tablespoons of vegetable oil
1 egg
10 cl of warm milk
1 sachet of dry yeast
a pinch of salt
cooking oil for deep frying
and icing or granulated sugar for coating

Dissolve the dry yeast in warm milk. Separate the egg yolk from the white. In a bowl put the flour, half of the sugar, the salt, the orange water, 2 tablespoons of vegetable oil and the egg yolk. Mix them well. Then add the yeast-milk mixture in the flour. Mix well and let it stand for three hours. Whisk the egg white until it becomes firm, then add the rest of the sugar. Mix them well. Add this mixture on the dough and combine them until it becomes homogenous. Warm your oil in a deep frying pan. Scoop a spoonful of your dough and slide it directly to the warm oil. It should be cook on both sides until its golden brown, about five minutes. After cooking dry them in

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One of my favorite dessert. So easy to make, all you need is just a good bar of chocolate! Have fun.

Ingredients:

200 g of Dark chocolate

3 large eggs separated white from yolk

10 g of unsalted butter

1 cup cold heavy cream

2 tbps of sugar

Whip the cream then put in the fridge. Melt the chocolate with the butter in bain marie, stirring constantly until it smoothen. Cut the fire, beat the egg whites then add the sugar and continue beating until they are foamy gently until its foamy. Add sugar and continue beating. Add the yolks in the chocolate mixture. Fold in the whipped cream in the chocolate-yolk mixture. Gently incorporate the beaten egg whites. Put in the fridge for a minimum of 3 hours.

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Delicious when hot! Try this refreshing new twist I added up on this all time favorite filipino afternoon miryenda.

Ingredients:

1 kilo of camote (any type: yellow, orange, etc) peeled and cut about 2 cms thick.

one cup of brown sugar

one cup of cooking oil

1 teaspoon of cinnamon powder

Procedure:

In a deep frying pan, pour your cooking oil. It should be very very hot. Put your brown sugar and start making a caramel. When the sugar has all melted add your sliced camote. Cook for about five to ten minutes depending on the thickness of your camote. Powder them with cinnamon powder when they are done. Use barbeque sticks for a better presentation.

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Ingredients:

1 cup of galapong  (rice flour mixed with water)

3 pieces of pandan leaves

1 cup of camote (sweet potato) peeled and cut in cubes

half a cup of shreaded langka (jackfruit)

1 cup of bananas (saba) peeled and cut  about 1 cm thickness

1 cup of gabi (taro) peeled and cut in cubes

half a cup of ube (violet yam) peeled cut in cubes

2 cups of coconut milk

1 cup of white sugar

Procedure:

This dessert is very easy to do.  Start by forming by forming small balls with the use of your palm the galapong: about marble size.  Then in a deep casserole pour your coconut milk and sugar.  Mix them well.  Put all your ingredients except the galapong balls: bananas, sweet potatoes, gabi, ube, langka and pandan leaves.  Cover it and turn on the fire.  Simmer this for about thirty minutes.  Check the tenderness of your ingredients using a fork.  Lower the fire and continue simmering for another ten minutes and add your galapong balls.  You can put some violet food coloring if you want.

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Ingredients:

15 pieces of banana (Saba)

half a cup of shreaded langka (jackfruit)

15 pieces of lumpia wrapper (you can replace this with brick sheets)

half a kilo of brown sugar

half a liter of cooking oil (remember that you can keep the rest of your cooking oil for other sweet recipes that can be fried like doughnuts)

Procedure:

Start by peeling the bananas and cutting them into two lengthwise. Separate each lumpia wrapper.  Lay down your lumpia wrapper and put two cut bananas in the middle.  Put 1 tablespoon of langka and one tablespoon of brown sugar in the middle of your two cut bananas. Wrap gently your lumpia wrapper folding from right to left the two sides, then roll delicately from down towards up.  Heat your deep frying pan with oil and fry them until they are golden brown.  Add about 5 tablespoons of brown sugar on the frying oil to have that caramelised surface on the turon.

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No fiesta in our family passes by without this delicious filipino kakanin dessert.  This is my auntie’s famous sapin sapin recipe.  And of course she used to sell them on the street when she was still young.

Ingredients:

3 1/2 Cups of rice flour
1 Cup of white sugar
2 Cups of coconut milk
food coloring (green, yellow and purple) or any color you may wish
1 cup of finely chopped fresh buko (or macapuno preserve if fresh coconut is not available)
pandan leaves (if not you can use pandan extract)
1 cup of crushed cooked ube
½ Cup of chopped langka or jackfruit
½ tsp anise extract
some banana leaves

Procedure:

In a bowl mix your flour, with your sugar and coconut milk.  Mix them until it becomes homogenous. Line your round pan (preferably about 9 inches in size) with your banana leaves. Divide your flour mixture into three portions.  Add the langka flavor and yellow coloring on the first, the ube and purple coloring for the second and coconut and green coloring for the last one. Preheat your steamer for about five minutes.  Pour the yellow color first on your round pan and let it steam for fifteen minutes.  Then add the langka flavor over the first layer and steam it for fifteen minutes.  Lastly pour the purple color and steam for another fifteen minutes. Let it cool before removing from the pan.  Serve with toasted shreaded coconut and some sugar.

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Philippines is truly a banana republic.  And why is this so?  Well because of tons of banana varieties we can find in the market and the delicious recipes that goes with it.  And when we speak of bananas nothing beats a delicious miryenda of Banana-cue.

I am sharing our neighbor’s authentic banana-cue recipe to die for.

Ingredients:

about 15 pieces of banana saba type

bamboo bbq sticks

half a kilo of brown sugar

half a liter of cooking oil

Procedure:

Peel your bananas.  Heat your deep frying pan with half a liter of oil.  Once the oil becomes very very hot, put gently all your bananas (it depends on the size of your frying pan). Cook your bananas by mixing them constantly, after about three to five minutes add your brown sugar.  It will melt and caramelize.  Continue mixing gently the caramel and the bananas.  If you wish a caramel well melted on your bananas, you can continue cooking this for about five more minutes. Or should you prefer a crunchy sugar coating on your bananas, you should immediately cut the fire.  Take them off one by one and let the oil drip.  Skew them on your bamboo sticks, approximately 3 bananas per stick.

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Philippines is highly known for their mangoes. They are sweet and golden. Perfectly eaten fresh or we can make them in any dessert. Ginumis is one of my favorite filipino dessert where fresh sweet mango is perfectly blended with coconut milk.

Ingredients:

3 ripe mangoes

1 cup of coconut milk

1 cup of cooked sweetened sago (tapioca)

2 pandan leaves (you can replace this with vanilla pods or vanilla essence)

4 tablespoons of sugar (you can replace this with honey)

you can also add other spices like cinnamon, cardamom or anis for this recipe

Procedure:

Start by peeling the mangoes and cutting its meat in small cubes. Set it aside. In a pan, pour the coconut milk, put the pandan leaves and 4 table spoon of sugar. Let it boil. Then turn off the fire immediately. Choose a beautiful and presentable glasses for this dessert. Start by putting a layer of sweetened tapioca (sago) and followed by a layer of sliced mangoes. Pour your coconut milk. Let it stand in the fridge for minimum of one hour.

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Growing up in Banana Republic, we all have our childhood memories of banana eating.  From Banana que to banana con hielo or just simply eating fresh sweet bananas.  This is one way to cook your overripe bananas, transform them into a delicious loaf bread cake.

Ingredients:

2 cups of flour
1 pack of baking powder (about 1 tsp)
a pinch of salt
50 g of butter
3 eggs
3/4 cups brown sugar
about 4 large over ripe bananas

Procedure:

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This is my own version of Kababayan a filipino style muffins.

Ingredients:

3 eggs

250 g of all flour

200 g of sugar

125 g of butter

one glass of milk

1 teasepoon of vanilla essence

1 tablespoon of baking powder

Procedure:

Put the eggs in a salad bowl and whisk together with sugar. Blend well the until the egg and sugar becomes a little bit whitish. Put the flour and add the melted butter. Pour the milk and blend them together. Put the salt, the baking powder and vanilla essence. Butter your muffin pans and pour your mixture in it. Preheat the oven at 200° celsius and bake for about ten minutes (depend on the side of your muffin mold).

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This is originally a Majorcan brioche, a giant rolled brioche that’s totally filipinized to our palate. With butter, sugar and grated cheese on the top, perfect for any miryenda.

Ingredients:

500 g of flour

200 g of butter

5 eggs

half a cup of warm milk

1 teasepoon of sugar

50 g of sugar

10 g of dry yeast

1 egg for eggwash, grated cheese, sugar to top it and some margarine

Procedure:

Start first by putting one cup of flour in a big salad bowl and add your warm milk. Put the the yeast and salt. Try to put the salt as far as possible from the yeast. Mix well this mixture and add your egg and sugar. Continue mixing, pour on the top another one cup of flour and let this stand for about an hour. We want the yeast to ferment. You will notice later that the flour you put on the top seems to crack that’s the indication that the yeast have already started fermenting. Add the rest of the flour (but be sure to do it little by little try to leave about half a cup), add your butter cut in small cubes. If you have a kneading machine or a bread machine you can use them to help you handle the dough. The dough will be very sticky at this point. You will have to add the butter and eggs at the same time little by little. Be sure that the butter is cold so it wont stick too much. Add more flour if needed. Knead this dough for about ten minutes. Put some oil on your salad bowl and put back this sticky dough cover it with floured towel and put this in the fridge. The next day, get your dough and try to knead it again. Cut your dough in 8 equal portions. Roll each portion into a small rounded band and make your ensaymade. If you want you can just make a giant ensaymada. You need to put directly on the top of your parchment paper your ensaymada. Brush it with egg white and let it stand for another two to three hours before baking. Preheat the oven at 200° celsius. This would depend on a lot of ovens, bake your bread for about twenty minutes. Before serving brush the top with margarine, sprinkle with sugar and some grated cheese.

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This is perfect with pandesal and hot coffee in the morning or spread over on your hot pancakes.

Ingredients:

1 Kilo of pineapple

1 kilo of sugar

Procedure:

The rule in making jam is very easy it is one is to one. One kilo of sugar for every kilo of fruits. So you will have to measure your pineapple after you peel it off and cut in small pieces. You will be needing a crockpot or any casserole with a thick surface that can resist long cooking over a low fire. After you cut and measure your fruits and sugar you will have to macerate them together for a minimum of one hour. You can already macerate them directly on your casserole. So put your fruits and sugar on your casserole and let it macerate for an hour or until the juice have all come out. Put this on stove over low fire covered and let it simmer. Once it boils you need to guard your jam to avoid overcooking or burning it. Once the liquid becomes syrupy and thicker you can take it off from the fire. You need to pasteurize the jars you will be needing. You need to boil them at 100°celsius. Afterwhich, you can pour your jam on their jar. Cover them and put them upside down, this technique will help in sealing your jams. You can normally conserve them from two to four months.

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Without rival!!

Is it French dessert or not? Definitely not. Sans rival may have a french name but this gorgeous layers of meringue is 100% Filipino invention. Whether you agree or you don’t there is one thing that we will all agree at: is that this dessert is 100% delicious!

Ingredients:

3 egg whites
200 g of icing sugar
125 g of almond meal

* You can find them in baking & pattisserie specialty stores. But the cheapest is to buy them at a Chinese grocery in Quiapo supplying all small bakeries and restaurants in Manila.
6 egg yolks
200 g of sugar
1 cup of water
200 g of butter
1 teasespoon of instant coffee
1 tablespoon of water
100 g of almonds chopped (you can replace this with cashew nuts or peanuts) they should be unsalted

Procedure:

Start by preparing the meringue:whisk the egg whites with an electric mixer until they become stiff. Continue beating and add little by little the icing sugar. You will notice that it will become brighter and brilliant. Add delicately the almond meal. Be sure that they are mixed evenly. In a flat baking dish put your parchment paper. Spread over your meringue mixture. Be sure to spread them evenly not too thick not to thin. About 1.5 cm thickness. Bake this in a preheated oven for about ten minutes at 150° celsius. Do this procedure about five times or until your meringue mixture is done. You will have approximately five or six layers of cooked meringué. Do not peel off your meringue right away. Wait that they cooled down before doing. You can eighter spray water on the surface of the baking dish and put back on the top the parchment paper after baking to help in cooling it down.

Preparing the mocca creme: Dissolve the coffee in one tablespoon of water. In a saucepan melt the 200 g of sugar with one cup of water over medium fire. As soon as the mixture thickens and become like a syrup turn off the fire. Be careful you are not making a caramel so be sure that the color of your syrup remains colorless. Cream the egg yolks with the help of an electric beater and pour little by little the sugar syrup. Continue beating then add the butter and the coffee. This will be your mocca creme.

Assembling: Spread over each layer of meringue with the mocca cream and sprinkle over with chopped almonds or any nuts. Put the second layer of meringue on the top and spread the mocca creme. Sprinkle again the top with your nuts. Repeat this procedure until you come up with layers of meringue. Pour over the rest of the creme and try to spread over evenly on all sides. Better to do this in a cold aread for the butter will melt down with high temperature. Try to use a clean and smooth spatula to help you in doing this. Sprinkle evenly on the top and on the sides the rest of the chopped nuts remaining. Refrigerate. Best eaten cold. You can use a hot knife to cut it.

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However you write it….this a great afternoon snack.

For the brioche
4 cups all- purpose flour 4 eggs, beaten 2 teaspoon vanilla extract 1 package active dry yeast 1 cup lukewarm milk (scalded them cooled) ¾ cup sugar ¾ pound butter or margarine ¾ tablespoon salt

Coconut Filling
150 g shredded coconut 5 tbsp of coco jam

Egg Wash
1 egg yolk

In a large bowl mix all the dry ingredients except the yeast. Add slowly the melterd butter, warm milk and eggs. Then dissolve the yeast in one tbsp of warm milk and add in the dough. Work on the dough until it becomes smooth and elastic. Keep covered in a warm place about 40 degrees Celsius until it sizes doubles. While the dough is rising, prepare the filling. Place the coco jam in a pan and cook over medium heat. Mix in the shredded coconut thoroughly. Soften the consistency by adding few tablespoon of water if coco jam is too sticky. Remove from the heat and allow cooling. Set aside. When the dough is ready; knead again for the second time. You can add some flour to facilitate the task. Make some balls of about 2 inches in diameter and flatten slightly. In the center of dough, place one tablespoon of the coconut filling. Fold the dough over the filling and seal the edges. Let the dough rise again for about 30 minutes under the same condition. Brush with egg yolks the top to give a golden crispy touch and bake for 20-30 minutes at 190 degrees celsius.

recipe courtesy of Dhanggit’s Kitchen

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