Filipino Recipes | About | Contact | Share Your Recipe | Site Map | My Store
Showing posts with label filipino dessert recipes. Show all posts
Showing posts with label filipino dessert recipes. Show all posts

Polvoron Recipe


The Polvoron Recipe is a candy recipe that is very popular here in the Philippines. It is so popular that even Goldilocks listed Polvoron as one of their top-selling products! The Polvoron is a sweet, powdered milk candy made of butter, milk, sugar, and flour. It is so easy to prepare and is usually eaten after meals (as a dessert) or as a snack. In case you have forgotten what this famous Filipino delicacy looks like, here it is.
The Polvoron comes in many flavors and colors. A few years ago, there was only the milk and pinipig flavor. Now, you have a variety of Polvoron Recipes like the Chocolate, Ube, and Vanilla Polvoron. You also have the coated and non-coated ones. The Polvoron is also my excellent choice for “pasalubongs” to families and friends. For this Polvoron Recipe, I will be guiding you how to make your own special, home-made, milk-flavored Polvoron. Here are the things you will need: a polvoron molder, a frying pan, some cellophane or Japanese paper, milk, butter, sugar, and some all-purpose flour.
How To Make Polvoron
polvoron-recipe

Ingredients:
  • 4 cups of all purpose flour
  • 1 1/2 cup melted butter
  • 2 cups powdered milk
  • 2 cups sugar

Cooking Procedure:
  • Heat the frying pan and put-in the flour. Toast the flour for about 15 minutes or until the color turns light brown. Make sure to stir constantly to prevent the flour from burning.
  • Transfer the mixture in a big bowl and let cool for about 20 minutes.
  • Add the powdered milk then stir for about 3-4 minutes.
  • Add the granulated sugar and melted butter and mix well.
  • Let the mixture stand for at least 10 more minutes to allow the butter to cool.
  • Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
  • Fill the molder with the mixture and press hard with a spoon. If the mixture is still too loose, add more butter. Your polvoron mixture is perfect if it does not crumble when you pick it up with your hands.
  • Place in an airtight container and store in a fridge until firm.
  • Wrap in Japanese paper or cellophane

Hot Tip:
  • If you want to try the pinipig flavor, just add crushed pinipig after adding the sugar and mix well.



 Would you like to add something to this recipe? For your comments or suggestions, feel free to write it in the comments section below. We love to hear from you!


Go to Recipe ...

Palitaw Recipe


The Palitaw Recipe is one of the many native local dessert recipes that deeply represent the Filipino culture. The Palitaw or Sweet Rice Cake is made by simply mixing malagkit or sticky rice flour and water until a dough is formed. It is then molded or shaped manually into small balls and flattened. The flattened dough is now submerged in boiling water until it floats. Garnish it with toasted sesame seeds, grated coconut, and muscovado (a type of brown sugar) and you’re done! Simple isn’t it?

The Palitaw is great for parties, family gatherings, celebrations, and other special occasions. It can also be eaten as a snack. For this Palitaw Recipe, we will be adding a secret ingredient to make your Palitaw super delicious! Your first step is to gather all your ingredients. Second, check your kitchen and make sure that all your tools are clean and ready to be used. Third, lay your ingredients on the kitchen table and prepare them for use. Fourth, follow the cooking procedure listed below.

Here is my Special Palitaw Recipe. Enjoy!

palitaw-recipe

Ingredients:
  • 1 cup glutinous rice flour (malagkit) 
  • 1/2 cup water 
  • 2 tablespoons sesame seeds 
  • 4 ounces grated coconut 
  • 1 teaspoon salt 
  • 1/2 cup white sugar 
  • 1/2 cup white sugar 
  • 1 can coconut milk - my secret ingredient

Cooking Procedure:
  • Mix rice flour, 1/2 cup sugar, and water until a soft dough is formed. Set aside. 
  • Stir 1/2 cup sugar and sesame seeds together in a bowl. Mix the coconut and the salt together in a separate bowl. 
  • Scoop 2 tablespoons of dough then shape it into a small ball using your hands. 
  • Then flatten the ball-shaped dough using your hands. 
  • Boil water in a large pot. 
  • Dip the flattened dough in boiling water. 
  • When the flattened dough starts to float, remove it from the pot and set aside. 
  • Dip or garnish the rice cake with grated coconut and sugar-sesame seed mixture.

 Hot Tip:
  • Adding a can of coconut milk to the water that you boil them in will make your Palitaw super delicious. Try it!



What can you say about this native dessert recipe? If you have suggestions and cooking tips feel free to comment below. We love to hear from you!


Go to Recipe ...

Champorado Recipe


The Champorado Recipe is a popular dessert recipe that I consider truly Filipino. The Champorado is a cocoa-based rice soup or porridge that is usually eaten with bread (pan de sal) or salted dried fish called tuyo. It is dark brown in color, sweet, and can be served hot or cold. It is mostly served during breakfast and can also be eaten as an afternoon snack or a dessert as well.

Preparing this native Filipino rice porridge is so easy. For this Champorado Recipe, we will be needing good quality cocoa powder, some sticky rice (malagkit), sugar, and condensed milk. If for any reason you can’t find good quality cocoa powder like Hershey’s then don’t worry because we can always use good alternatives like chocolates, or even Milo! The first thing to do is don’t get excited. Take a deep breath and list down all the ingredients that you will need for your Champorado Recipe. Check your kitchen if you have those ingredients or you may visit your local grocery store and get them

Here is my special Champorado Recipe. Try it!

champorado-recipe

Ingredients:
  • 8 tbsp of good quality cocoa powder 
  • 1 cup sticky rice (malagkit) 
  • 3 1/2 cups water 
  • 1/2 cup sugar 
  • condensed milk

Cooking Procedure:
  • Boil 2 1/2 cups of water in a pot 
  • Put-in the sticky rice and allow re-boil for a few minutes 
  • Dilute cocoa powder in a cup of warm water and pour-in the boiling pot. Stir continuously. 
  • Once the rice is cooked (about 15 minutes), add sugar and cook for another 5 minutes or until the texture becomes thick. 
  • Remove from the pot and place in a serving bowl. 
  • Serve hot and garnish with condensed milk on top.

 Hot Tip:
  • Use good quality cocoa powder if you want the best-tasting Champorado.
  • Try using Milo as a substitute for the cocoa powder. Kids like it!



For suggestions or comments, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!
Go to Recipe ...

Special Bibingka Recipe


Bibingka Recipes are very much common during the holiday season. Street vendors selling bibingka during dawn and evening masses are usually a common scenario here in the Philippines especially during Christmas. These street vendors prepare as early as 2 a.m. and eventually spend the whole day selling their bibingka espesyal. Some of them even come from far-away provinces.

Cooking your own home-made bibingka is quite an easy thing to do if you have the right tools and equipment. Although the traditional way of cooking this native Filipino rice cake is not as easy as today’s modern methods, both methods still use the same ingredients. For this Bibingka Recipe, we are going to need some coconut milk, galapong (milled rice) or rice flour, some margarine and sugar. For the cooking procedure, we are going to use an alternative method since the traditional way would require us to use a specially made clay oven called the bibingka oven and uling (charcoal). And since not all of us have clay pots and bibingka ovens at home, the traditional method also consumes more preparation time than the modern method. So we are going to use the modern method instead using baking pans and our kitchen oven.

Here is my Special Bibingka Recipe.


Ingredients:
  • 2 cups rice flour
  • 1 cup light brown sugar
  • 1 tbsp. baking powder
  • 3 eggs, beaten
  • 3 tbsp butter, melted
  • 1 can (400 mL) coconut milk
  • 1 banana leaf (optional)
  • 1 tbsp butter, sliced
  • 2 tbsp. fresh (or frozen) grated coconut
  • 1/2 cup grated cheese
  • 1/4 cup fresh milk

Cooking Procedure:
  • Preheat oven to 375 deg. Fahrenheit. 
  • Combine rice flour, baking powder, and salt. Mix well and set aside. 
  • Cream butter then gradually put-in sugar while mixing. 
  • Add eggs then mix thoroughly. 
  • Gradually add rice flour, salt, and baking powder mixture then continue mixing. 
  • Pour-in the coconut milk and fresh milk. Mix or stir for 1 to 2 minutes. 
  • Arrange the cut banana leaf on a cake pan. 
  • Pour the mixture on the pan. 
  • Bake for 15 minutes. 
  • Remove from the oven then top with grated cheese (do not turn the oven off). 
  • Put back in oven and bake for 15 to 20 min. or until the color of the top turns light to medium brown. 
  • Remove from the oven and set aside to cool. 
  • Brush with butter and sprinkle some sugar and grated coconut on top.

 Hot Tip:
  • Try using fresh, natural coconut milk instead of the canned coconut milk found in grocery stores.



Have you tried this Bibingka Recipe yet? For suggestions, cooking tips, and new recipes, feel free to write it in the comments section below. We love to hear from you!
Go to Recipe ...