FILIPINO FOODS
SWEET, DESSERTS, AND MERIENDA FAVORITES
Bibingkang Galapong
Ingredients:
4 eggs, well beaten
1 c sugar
2 cup rice flour
1/2 tsp. salt
2 c coconut milk
1/4 c melted margarine
2 tbsp. baking powder
Preparation:
- Add sugar to beaten eggs
- Combined salt and flour ; add to egg mixture.
- Add melted margarine and baking powder.
- Pour into banana leaf lined mold.
- Bake in 375 degree Fahrenheit oven.
- Brush top with coco cream and sugar and bake until golden crust is formed.
- Makes 3 large bibingkas.
Bibingkang Malagkit
Ingredients:
2 cups malagkit rice (glutinous rice)
1 cup brown sugar
1/4 tsp. anis (aniseed)
3/4 cup coco cream
1/2 cup sugar
Preparation:
- Boil coconut milk and malagkit rice with a little bit of salt.
- Boil until quite dry.
- Lower heat and add brown sugar .
- Place in banana leaf lined baking pan
- Pour on top the coco cream and sugar .
- Bake until a golden crust is formed.
- Temperature: 350 degrees Fahrenheit.
Bibingkang Pinipig
Ingredients:
4 cups pinipig (pounded green glutinous rice)
2 cups coconut milk
1 cup brown sugar
1 tsp. salt
3/4 cup coco cream
1/2 cup sugar
Preparation:
- Boil coconut milk ; add pinipig and salt.
- Cook until dry
- Transfer into banana leaf lined baking dish.
- Pour over coco cream and sugar.
- Baked until golden crust is formed.
- Temperature: 350 degrees Fahrenheit.
Biko
Ingredients:
1-1/2 cups of malagkit (glutinous rice)
1-1/2 cups of coco cream
2 cups coconut milk
1/8 tsp. anis (aniseed)
2 cups sugar
Preparation:
- Wash malagkit and drain
- Place coco cream and coco milk with anise in a saucepan.
- Add malagkit and cook over low flame.
- Stir once in a while to prevent scorching.
- When liquid is almost evaporated, add sugar and continuously stir until thick.
- When done, serve with latik.
Brazo de Mercedes
Ingredients:
10 eggs, separated
1-1/2 cup sugar
1 tsp. cream of tartar
1/2 can milkmaid condensed milk
1/2 cup of evaporated milk
1/2 tsp. lemon rind
Preparation:
- Beat the egg whites with cream of tartar until stiff.
- Add sugar gradually and beat until smooth.
- Pour into a jelly roll baking pan lined and greased.
- Baked at 350 degrees Fahrenheit oven until brown.
- Remove from oven and invert on a greased wax paper.
- Remove lower wax paper and fill with filling.
- Roll and chill.
Filling:
- Combined egg yolks with milk.
- Combined on top of double boiler until thick.
- Spread on meringue.
Brunn Butter Cake
Ingredients:
1 lb. Brunn butter
2 1/2 cup of sugar
6 eggs
3 cups cake flour
3 tsp. baking powder
1 cup milk
Preparation:
- Cream butter with sugar and beat until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add sifted dry ingredients alternately with milk.
- Mix until blended.
- Pour into a greased and lined baking pan, tube or rectangular.
- Baked at 350 degrees Fahrenheit for 40 minutes or until done.
- Serve plain or with cream.
Budin
(Pudding)
Ingredients:
4 eggs, well beaten
2 cans (big) evaporated milk
2 cups toasted bread crumbs
1-1/2 cup sugar
1/2 cup grated young coconut
1/2 cup candied condol, diced
1/2 cup candied rimas, diced
1/2 cup candied langka, diced
1/2 cup raisins
1/2 tsp. grated lemon rind
Preparation:
- Beat eggs and milk with sugar
- Add the rest of the ingredients and mix well.
- Pour into the buttered mold and bake in a moderate oven until firm.
- Unmold and serve cold
Ginataan
Ingredients:
2 medium sweet potatoes, diced
1/2 cup ube, diced
1/2 cup gabi, diced
1/4 cup sago, soaked in water
1 cup saba banana, sliced
1/2 cup langka, sliced
3 cup coconut milk
3/4 sugar
1/4 tsp. anis
1 cup coco cream
Preparation:
- Combine sweet potatoes, ubi and gabi in a saucepan, add enough water to cook ; cook till done.
- Add sago and cook until become transparent.
- Add saba banana, langka and coconut milk.
- Let boil; add sugar and anis.
- When done, pour over coco cram and serve for 8.
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