Filipino Pastries

7/27/2019 Filipino Pastries

1/10

Bibingka Cassava

Ingredients

For the bibingka

3 eggs 2 cups sugar

1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) cassava are now available in most groceries in

cities with a large Latin American or Asian population. 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping

1 cup thick coconut milk (available in Asian stores) 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese

Directions

1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a

greased 99 in pan lined with banana leaves (or cookie sheet).

2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till

thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over

baked bibingka. Sprinkle with the grated cheese and broil till golden brown.


2/10

Brazo de Mercedes Creme-filled Log Cake

Ingredients

Filling 5 cups milk 1 cup sugar 2 tablespoons unsalted butter 1 tablespoon vanilla extract 8 egg yolks 1/4 cup toasted and finely ground cashew nuts

Directions

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter andvanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl.To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well toavoid curdling. Add cashew nuts and continue cooking entire mixture over low heat,stirring constantly, until mixture has consistency of a paste. Set aside.Ingredients

Meringue 10 egg whites 1 cup sugar 1 teaspoon vanilla extract

Directions

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beatingcontinuously. Stir in vanilla. Line large cookie sheet with parchment paper greased withbutter and spread meringue on top. Bake until brown. Spreadfilling evenly on top ofmeringue and roll into a log. Brush with butter and brown again in overn.


3/10

Kutsinta

This is from a beautiful recipe book called The Food of the Philippines by by ReynaldoAlejandro now available atMade in the Philippines for $15.50 plus shipping andhandling. Secure ordering online available!

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

Ingredients

1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions

In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, untilhalfway full. Steam in a large pan with a cover; the water should be 2 inches deep.

Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water ifneeded until cooking is done.

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


4/10

Puto (Rice Muffins)

Ingredients

2 cups rice flour 1/2 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar

1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together. In a mixing bowl, add coconut milk to siftedingredients and blend well to make a smooth mixture. Add anise seeds. Mix and blendthoroughly and fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes. Testfor doneness. Muffins are done when toothpick or cake tester inserted in center comesout clean. Serve hot topped with grated coconut, or butter.


5/10

Palitaw

Ingredients

Sweet rice flour about a cup.

3/4 cup water

coconut flakes

Lots of white sugar

Toasted linga (sesame seeds).

Directions

Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a

saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when

they float. Remove from water, let cool a little bit, roll in combined sugar and toasted

sesame seeds and coconut flakes.


6/10

Cassava Cake

This is a classic Filipino dessert enjoyed year round. Most of the ingredients can befound in an oriental store near you. I have found the most difficult ingredient to find isusually the coconut cream. If you cant find it dont worry. Simply use anothercan ofcoconut milk in its place. Also it is easier to just buy the cassava already grated. Itshould be in the freezer section. You could cut the recipe in half but then you are leftwith 1/2 a can of everything. Or try making one thick cake. Youll have to cook much

longer though. Careful, Im 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.


7/10

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.


8/10

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 logsand coil or knot and place in greased muffin tins. let rise for another hour,

then brush with butter and bake in a preheated 300F oven for 25 minutes

or until lightly brown. cool completely, slather with butter, dust with sugar

and top with grated cheese, if desired.


9/10

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

Directions

Add sugar to beaten eggs.Combine salt and flour; add to egg mixture.

Add melted margarine, coconut milk, and baking powder.Pour into banana leaf-lined mold.

Bake in 375 degrees Fahrenheit oven.When half-done, take it out from the oven and brush top with coconut cream and sugarand bake until golden crust is formed.Yield: 3 large bibingkas.


10/10

Budin (Filipino Bread Pudding)

Ingredients :

4 cups milk 2 cups day old bread, diced (about 6 bread slices) 2 eggs, slightly beaten 1/3 cup sugar 1/2 tsp. salt

2 tsp. vanilla extract 4 tbsp. melted butter (or margarine) 1 cup macapuno (or 1 cup drained langka jackfruit preserves)

(Cooking Measuring)

Cooking Procedu res :

1. Preheat oven to 350F. Grease a 1-1/2 quart casserole. In a saucepan, heat milk overlow heat until tiny bubbles appear around the edges. Remove from heat, add dicedbread.

2. For custard-like pudding, let bread soak for about 30 minutes, mash pieces against the

side of bowl with a spoon until mixture is smooth.3. Blend in eggs, sugar, salt, vanilla and butter. Add macapuno orlangka.4. Pour into greased casserole or caramel-lined pan, place in a larger baking pan with

warm water about 1 up the side of the casserole.5. Steam-bake for 1 hour and 15 minutes or until tester knife inserted in the middle comes

out clean.6. Serves 6 to 8.
http://www.filipinorecipesite.com/cooking-measurementshttp://www.filipinorecipesite.com/cooking-measurements

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Filipino Pastries