All-Filipino Desserts

All Filipinos seem to be born, and most of us never really leave with a sweet tooth. We are never too old for a candy bar or a donut filled with rich. Why have always been an important part of Philippine cuisine desserts. For many of us a meal not a meal without something cold and sweet for more. No matter if your meal consists of rice and dried fish, not sweet, it is not easy to fill.

However, our idea of dessert, a lot has developed over the years.Ask each child what his favorite dessert, and he will probably say, ice cream, cakes or something not really Filipino. If you like the same thing, maybe it's time to try and discover the old Philippine cuisine. Here's a quick guide to some cakes and desserts Filipino recipes you have, you can.

Rice cakes

With rice as our staple food, is not really a surprise that we could easily make a similar cake. In fact, we have morekakanin a dozen, the local term for rice pudding, most sold at almost every street corner. Because they are made of rice, are rare after regular meals (which has already eaten rice as a main course). People throw tea in the late morning or afternoon. Some rice cakes are the most popular Filipino puto, Suman, Biko, and kalamay bibingka.

Aboriginal cookies

If you are looking for a light dessert, pastries can be Filipinoexactly what you need. Our local bakery cover everything from pies to cakes with tropical fruit a bite. You can look at first sight seem complicated but are actually one of the easiest Filipino cooking recipes. In fact, if you are a beginner, make a cake recipe for beginners. Start with small simple cakes like these.

Easy Caramel Tarts

Ingredients

1 tablespoon flour

1 c milk

1 c Golden Syrup

1 c Brown Sugar

1 tablespoon whiteSugar

1 tablespoon butter

2 eggs, separated

½ teaspoon teaspoon vanilla

Procedure: Beat the egg whites until stiff, then beat in white sugar. Set aside. In a saucepan, combine the remaining ingredients and bring to a boil, stirring constantly. Pour into pastry shells. Garnish with egg white mixture and bake brown for about 10 minutes or until the meringue.

Puto and kutsinta

A steamed cake of rice flour Puto, often with cheese orsalted eggs. It is often sold with kutsinta, a chestnut cake served with grated coconut jelly. The two go together, because the soft grainy texture of the cake contrasts finesse kutsinta puto. Both are among the simplest Filipino recipes you can make a game of each cake in less than two hours.

Puto

Ingredients

2 cups flour

1 cup sugar

2 cups milk

6 teaspoons baking powder

3 eggs (egg whites for a lighter cake)

Procedure: Mix allIngredients except the egg whites. Mix well and let stand for one hour, then fold the eggs. Pour into pan or muffin pans and steam for about an hour.

Kutsinta

Ingredients

1 cup rice flour cup

1 teaspoon of laundry

3 cups water

2 cups brown sugar

Procedure: Mix all ingredients are used in a bowl, beat well. Half fill muffin pan with batter, then steam covered over 2 inches of water for about 30 minutes. Top with gratedCoconuts.

Bibingka

Bibingka is actually an Indian dish (Bebinca), but the variety of the Philippines is unique because it uses rice flour instead of white. It also comes with a variety of condiments such as butter or margarine, cheese, eggs, salt, grated coconut or nuts. Bibingka is a popular snack at Christmas, where often puto bumbong (sold as puto, but cooked in bamboo vessels seasoned with coconut or purple yam) and other income of Filipino cooking. There istraditionally cooked in coal ovens, which gives it a smoky flavor. Of course, you can also adjust the recipe and bake modern. Here's how.

Ingredients

2 C flour

Baking soda ¼ C

¾ C sugar

coconut milk 1 ¼ c

3 eggs, beaten

½ C grated Edam

½ butter, melted

½ C shredded coconut

1 teaspoon salt

Method: Preheat oven to 375oF. Place in a bowl, sugarCoconut milk and add eggs. In a separate announcement, the flour, baking powder and salt, then sift again. Combine beaten eggs with the rhythm and sound. Pour into prepared pans and bake for about 15 minutes. Sprinkle with cheese and continue cooking for another 20 minutes, brushing occasionally with margarine. Give it a final brush when you are done, serve with coconut on the side.

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