Posts Tagged "Desserts / Matamis"

Banana Bread

Banana Bread

  The Philippines grows so many kinds of bananas and they are turned into all sorts of delicacies (turon, maruya, chips etc.) but the banana bread is not so popular and I guess its because no one has come up with a recipe that tickles the palate of the Pinoy. In Australia where the banana bread is a cafe staple, everyone knows the banana bread and is a favourite. I came up with this recipe to please daughter, Elaine. My mother in law, Inez, says that it’s the best banana bread she has ever tasted. Hopefully the Pinoy with come to appreciate this version of the banana bread.   Ingredients: 1 ¼ cups (250 grams) sugar ½ cup butter – softened 2 large eggs – lightly beat to mix 1 ½ cups mashed bananas – Lakatan or Latundan or Cavendish (you cannot use Saba) ½ cup sour cream or buttermilk (you can use ½ cup evaporated milk soured with 1 teaspoon vinegar) 1 teaspoon vanilla or banana essence 2 ½ cups (350 grams) all purpose flour 1 ½ teaspoons baking soda ½ teaspoon baking powder 1 teaspoon salt 1 cup coarsely chopped walnuts Procedure Preheat oven to 350ºF (180ºC) Grease and flour 1 loaf pan or line loaf pan with baking paper. In a small mixing bowl, mix together the flour, baking soda, baking powder, and salt. Set aside. Put one tablespoon of flour with the nuts and toss to coat the nuts with flour. Set aside. In a large mixing bowl, using the paddle attachment, place butter inside bowl and at slow speed beat butter till light and fluffy; occasionally scrapping sides. Gradually add the sugar and continue mixing till well blended and fluffy; scrape sides to mix well. Slowly add the eggs and continue mixing till well blended. Add the mashed bananas with the banana essence; mix well. Beginning and ending with the flour mixture, divide the flour mixture into four, and add ¼ of the flour mixture into the banana mixture; beat till you don’t see any flour and then place â…“ of the sour cream. Mix till you don’t see the cream. Continue alternating the flour and sour cream procedure. When all the flour has been blended in, add the nuts and mix well. Pour the mixture into the loaf pan. Bake for 1 hour or till the toothpick tester comes out clean. Remove from the oven and place over wire rack to cool. Slice into desired cuts. Serve with...

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Polvoron (Milk and Flour Cookies)

Try and whistle with Polvoron in your mouth – puffftff! Or say “Sally sells sea shells by the seashore”! Remember those childhood games when one would put a piece of Polvoron in the mouth and then try whistling? It is also a favorite ‘pasalubong’ (home coming gift) when we travel abroad to visit relatives and friends. Why, cause it’s so tedious to make. All that pressing and wrapping! but when one does it with family or friends, it’s actually a time to bond and exchange gossip. Yes, one can just buy the commercial type but there’s nothing to compare a home made Polvoron made with love and laughter. Ingredients: 900 grams (6 1/2 cups) all purpose flour 5 cups (1 kilo) sugar 400 grams powdered full cream milk 1 cup (225 grams) butter 1 cup Star margarine 1 cup margarine 2 cups finely ground cashew nuts – optional Procedure: In a heated oven at 300ºF or 160ºC or in a wok over low fire, roast flour, mixing and turning until cooked. The flour must smell roasted; it will be slightly brown. This takes about 1/2 hour more or less. Remove from oven or fire. Blend in sugar and milk; mix thoroughly. Add butter, margarines and nuts if desired. Mix thoroughly again. Using a Polvoron press, mold Polvoron by filling the press and pressing hard. Place on a cookie tray till ready to wrap. Cut different colored Papel Japon (tissue paper) into 5-inch or 6-inch squares and wrap each Polvoron individually. Place one piece at the center and fold over one side; then the other side and then twist the ends to close. Notes: Since the Polvoron is so fragile, some cooks like to bake the finished pieces in preheated oven for about 10 minutes to allow the butter to melt into the flour and be more manageable. It does come out a bit like a cookie and harder to say “Sally sells sea shells…..”. You can also bring it back to the fire, after mixing in the margarines and continue to cook over very low fire for about 10 minutes. The procedure above is the old fashioned way of baking...

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Buko Lecheas Gulaman (Young Coconut with Lychees in Gelatin)

Among Asians, the Coconut tree is known as ‘the tree of life’. From the roots to the fruits, one can find a multitude of uses. The trunk is used as building material; the leaves as roofing material or made into a ball for ‘sipa’; the ribs of the leaves are dried and turned into ‘walis tingting’ (garden broom); the imaginative exporters turn the dried ribs into baskets and the heart of the coconut into that oh so delicious ‘lumpiang ubod’ (heart of coconut spring roll). Even the flowers and the stems are dried and used as decorative items. From the young green coconut comes that refreshing ‘Buko’ juice (young coconut juice) and from the mature brown coconut that much used coconut milk (gata), copra, decicated coconut, and coconut gel ‘nata de coco’. The freak of nature ‘macapuno’ (coconut string), so good with halo-halo and as a topping to Leche Flan. What a wonderful work of creation! The Maker must have been truly inspired or is it a sample of the works of creation and we just have not found their uses? Ingredients: 2/3 cup (135 grams) white sugar 2 tablespoons powdered gelatin 1 cup cold buko (young coconut) juice 1/2 cup lychee juice (from the liquid in the can of Lychee) 1/2 cup canned lychee fruit – cut into quarters 1 1/2 cups buko meat, scraped into 1-inch string pieces 2 cups buko juice 3 drops red food color 1 cup whipping cream, slightly whipped for topping Procedure: In a small saucepan, combine sugar, gelatin, 1 cup cold buko juice and lychee juice. Let stand for the gelatin to expand. About 15 minutes. Over low fire, stir mixture constantly until sugar and gelatin completely dissolve. About 5 minutes. Remove from fire. In a medium sized mixing bowl, pour in gelatin mixture. Stir in lychee fruit, buko meat, 2 cups buko juice, and red food coloring. Using a 6 cups capacity serving dish, pour the mixture and let to set in refrigerator; about 2 to 3 hours. One hour before serving, whip the cream and spread on top of set gelatin mixture and chill for about an hour and then...

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Petite Fortune (Cashew Macaroons)

Petite Fortune (Cashew Macaroons)

There is this belief that the best way to a man’s or anyones heart is through the stomach. Before World War II, when my father was courting my mother, the ‘aphrodisiac’ that my mother prepared for my father was Petite Fortune. I would only taste it when a grandaunt (Rosario Arnedo Gonzalez) would bring some to the Sunday lunch that my grandmother (Rosario Valdes Gonzalez) hosted. As a child, I would stuff these bite sized jewels into my pockets and slowly gobble them up. They tasted absolutely heavenly! At that time I didn’t know how to cook nor bake or even have the guts to ask ‘how did you make them?’ When Lola Charing Arnedo Gonzalez (to distinguish her from my Lola Charing,since both were Gonzalez) passed away, I found that out the bake shop Hizon’s made them. When I would have the craving for them, I would go to Hizon’s Bake Shop and have my fill. I hardly let any bake shop or restaurant, get away with them being the only ones to fulfill my heart’s cravings. In due time, through research and experimentation, I finally came up with my own version, since I didn’t ask for the recipe from either of them. My husband, Stan, would say “these are so addicting; you can never have just one or two; you want more and more!” See! the old adage is true. Ingredients: 350 grams cashew nuts – slightly toasted in oven; cooled and finely ground; use a food processor or nut grinder 135 grams (2/3 cup) caster sugar 50 grans (1/3 cup) confectioner/icing sugar – sift well 1 whole egg 1 egg white 1/8 teaspoon salt 55 grams (1/4 cup) butter – melted 6 tablespoons thick cream Special Equipment: 50 pieces 1-inch diameter patty pan liner (tiny cup cake paper) 2 patty pans with 12 holes each (cup cake tray for tiny cup cakes with 1 1/5-inch holes) Procedure: Preheat oven to 300ºF (150ºC). In a mixer bowl, place all the ingredients. Using the paddle attachment of mixer, mix the ingredients for about 5 minutes; till well blended. Scoop 1 1/2 teaspoons of the mixture into each patty pan liner. Bake for 30 minutes. Remove from oven, cool in pan for 5 minutes and remove from pan and cool on baking rack. Store in air tight jar or package them in containers. Note: These scrumptious bites make good gifts; specially for the Christmas season since they keep well even if they are not...

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Mango Samurai (Filipino Mango Crepes)

Many moons ago, there use to be competitions among the hotels in Manila as to who could come up with delectable desserts. My memory is a bit slow as to which hotel came up with this delicious dessert but that is how I came to make my own version. One would say that crepe is French, but we do have our fresh lumpia wrapper that is made of crepe, therefore, we could say that this Mango Crepe is also Pinoy.   Crepes – makes 8 pieces of 8-inch crepes Crepes Ingredients: 2 whole eggs 70 grams (1/2 cup) all purpose flour 50 grams (1/4 cup) melted butter 1 cup fresh milk 1/8 teaspoon freshly grated nutmeg Crepes Procedure: In a blender, place all the ingredients and mix till batter is smooth. Let stand in refrigerator for about 4 hours. Using a non-stick frying pan, pet pan on medium heat. When a drop of water dropped on pan sizzles and rolls, pan is ready. Pour 1/4 cup of the mixture into frying pan and make sure that you fill the bottom of the pan by tipping and tilting the pan, covering any holes left with a drop of batter or just by tilting in that direction. The lift the crepe by using a spatula and see if it is slightly brown and then flip over slowly and cook the other side till also light brown. Place cooked crepe on baking or plastic paper, separating each with the paper and stacking them one on top of the other. Cover top with another baking/plastic paper. Set aside. Sauce Ingredients: 21 egg yolks 3/4 cup (150 grams) sugar 1 cup cream 2 cups fresh milk 1/3 cup orange liqueur – Cointreau or Grand Marnier   Sauce Procedure: In a double boiler, place the yolks and sugar and mix tell blended and then pour in the cream and milk. Fill the double boiler bottom with just 1 inch water and put over medium heat and place top part. Mixing continuously, cook the sauce till it is slightly thick; the sauce coats the back of a wooden spoon. Remove from the top from the base and continue stirring till slightly cool; then add the orange liqueur. Set aside. Filling Ingredient: 4 to 6 ripe yellow mangoes – the best of course is the Carabao mango – peel and slice into 1-inch cubes Assembly Procedure: Use a 14-inch by 8-inch by 2-inch high serving dish. Take one crepe and place on a plate. Arrange 1/3 to 1/2 cup of cubed mangoes on the middle of the crepe and just roll up. Place on one side of serving dish, crosswise; repeat and place rolled crepes beside each...

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Canonigo

Canonigo

Pan with Caramel Ingredients  1 cup sugar 2 tablespoons water Meringue Ingredients: 7 egg whites (1 cup egg whites) 1/2 cup (100 grams) sugar 1 teaspoon baking powder 1 teaspoon vanilla essence Sauce Ingredients: 1/2 cup (100 grams) sugar 7 egg yolks 1 cup fresh milk 1/4 cup orange liqueur Cake Procedure: Preheat oven to 300ºF (160ºC) Round baking tin 8-inch round, 3-inches tall Caramelize sugar with 2 tablespoons water in baking tin. Place 2 tablespoons water in baking tin. Place pan over very low fire, add in the sugar. Shake the pan to mix the water with the sugar; return to fire. Let the sugar melt and turn to a light golden tan. Do not use any metal instrument to stir the mixture; use only a wooden skewer or wooden spoon to stir the mixture. When all the sugar has dissolved, use a hot mitt on your hands and lift the pan from the fire and turn off fire. With mitts still on, tilt the pan from side to side, trying to cover all the sides and bottom of pan with caramel sugar. Let it spread evenly. When all the sides have been covered, set pan down and let cool. Set aside. Mix 1/2 cup sugar with baking powder. Set aside. In bowl of electric mixer, pour in egg whites. Using the wire whisk, beat egg whites on medium speed till foamy; then gradually add the sugar-baking powder mixture in four parts. Beat till the egg whites are stiff but not dry. Whisk in vanilla till just blended in. Carefully spoon meringue into caramelized baking tin, making sure that all the meringue is carefully packed in; avoiding any air pockets. Bake Bain Marie for 1 hour or till the top of the meringue is a golden brown. Turn off the heat in the oven and let the meringue rest inside for about 1 hour. Take the pan from the oven and continue to cool for another hour. Using a thin knife, let the knife go around the edge of the meringue to dislodge any part stuck to the caramel on the sides of pan. Get a serving plate larger than the meringue, with about 2-inch sides, to prevent sauce from falling out; and flip the meringue onto the serving dish and place in refrigerator. Make the sauce. Sauce Procedure: Using a double boiler over low fire, combine sugar, yolks, and milk, stirring constantly, until mixture thickens slightly. Use a wire whisk to stir so that there is no coagulation and the sauce is fine. Remove from fire and stir in the orange liqueur until well blended. Cool sauce and then refrigerate. When sauce is cool, whisk to mix and pour...

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Chocolate Cake

Everybody and I mean everybody loves chocolate cake! The Philippines grows its own cacao trees and therefore chocolate is also Pinoy. This recipe is truly scrumptious and the Mocha filling and Fudge Icing truly make this cake really SINFUL with a capital S. This cake is moist, soft but not crumbly and the filling softens the taste of too much chocolate. Cake Ingredients: 2 ½ cups (350 grams) cake flour 2 teaspoons baking powder 1 ½ teaspoons baking soda 2 ½ cups (500 grams) white sugar 1 cup (225 grams) unsalted butter ¾ teaspoon salt 4 whole eggs – place in a cup to make 1 cup 1 2/3 cups cold water 1 cup (80 grams) sifted Dutch cocoa powder – the secret is using good quality Cocoa powder 1 teaspoon vanilla – mix with the cocoa Cake Procedure: Preheat oven to 325°F (163°C). Prepare two 9-inch diameter by 2-inch round pans; brush with shortening and sprinkle with flour or line with baking paper. Sift together baking powder, baking soda and powder, salt, and flour three times. Set aside. Combine cocoa, cold water and vanilla. Mix till smooth with wire whisk, set aside. Using the paddle of the mixer, cream butter and sugar for 10 minutes at medium speed. Add eggs one at a time, beating well after each addition. About 5 minutes per egg. Turn speed to low; add dry ingredients, alternating with the coca/water mixture; ending with the dry ingredients. Divide mixture into the two 9-inch or three 8-inch round prepared baking pans. Bake at 325°F (163°C) for 35 to 45 minutes or till toothpick comes out clean. Mocha Filling Ingredients: ½ cup (100 grams) white sugar ¼ cup (37 grams) all purpose flour ½ cup fresh milk mix with the cream ½ cup cream 2 egg yolks ¼ cup (55 grams) butter 1 teaspoon vanilla 1 teaspoon instant coffee granules Mocha Filling Procedure: In a sauce pan, mix together sugar, coffee and flour. Slowly pour in, while constantly mixing with a wire whisk, the milk and cream. Place sauce pan over low-medium fire and cook till slightly thick. Remove from heat and add the egg yolks, while whisking constantly. Bring back to fire over low heat and continue cooking till mixture is of spreading consistency. Cool for 5 minutes and then add the butter. Use as filling for cake. Fudge Frosting Ingredients: 1 ¾ cup evaporated milk 1 cup (200 grams) sugar ½ cup Dutch cocoa powder ¼ cup (55 grams) butter Fudge Frosting Procedure: Using a thick sauce pan, mix sugar and cocoa powder and then slowly stir in the milk. Use a wooden spoon to mix. Place over low-medium fire and cook till the...

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