Desserts - Panghimagas
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
4 oz. powdered ube. Can be found in filipino food stores.
2 cups milk
1 (15 oz.) can condensed milk
2 egg yolks beaten slightly
2 tbsp. butter
•Stir ube powder into milk in a saucepan. Mix until smooth. Add condensed milk and cook stirring over low heat until mixture thickens. Gradually stir in 1/4 cup of hot ube mixture into beaten yolks, then gradually return simmering pot with the rest of mixture. Add butter and continue stirring constantly for about 10 minutes. Place on well oiled or buttered 3-cup mold. Chill until ready to serve. Unmold on a platter just before serving.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
3 ripe saba or plantain bananas, peeled and mashed
1/2 cup flour
water
2 tbsp. cooking oil
•Combine mashed bananas and flour and add enough water to make a very thick batter. Heat cooking oil in frying pan and fry small scoops of the banana batter until golden brown on all sides (about 5 minutes). Drain on paper towels.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
2 cups malagkit (sticky rice)
3/4 cup sugar
3 1/2 cups diluted coconut milk
1/8 lb. butter
1 egg beaten
TOPPINGS:
1 can (15 oz.) condensed milk
3/4 cup rich coconut milk
2-3 tbsp. flour for quick thickening
•Boil rice and coconut milk in a heavypot stirring constantly to keep from burning. When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg. Spread the rice mixture in a well buttered pyrex dish and bake in a preheated 300 degree F oven for 20 minutes. Meanwhile, prepare the topping. Combine all topping ingredients in a heavy saucepan and cook over low heat stirring constantly until thick. Pour topping over rice mixture in dish. Increase oven heat to 350 degree F. Bake until top is brown.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
1 quart milk
2 cups old bread, diced
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 preserves
•Preheat oven to 350 degrees F. Grease a 1 1/2 quart casserole.
•Heat milk over low heat until tiny bubbles appear around the edges. Remove from heat and add diced bread. For custard-like bread, let bread soak for about 30 minutes, mashed pieces against the side of bowl with a spoon unti mixture is smooth and thick. Add eggs, salt, sugar, vanilla and butter. Stir to blend throughly. Stir in macapuno or drained langka. Pour into greased casserole. Set casserole in a baking pan with warm water coming up to about 1" from the top of the casserole. Bake unil knife inserted in center comes out clean (approx. 1 hour and 15 minutes).
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
1 1/2 cup water
3/4 cup brown sugar
1 cup flour
1 tsp. lye water (available in oriental stores)
Grated fresh coconut
•Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water and mix well. Fill greased muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from Pans. Serve with grated fresh coconut.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
1 cup sugar
15 medium eggs
3 cans evaporated milk plus sugar to taste
lime zest (grated dayap peel)
•In a 12 x 8 pyrex, caramelized cane sugar (enough to cover bottom of pyrex) until golden brown, spread evenly and set aside to cool pre-heat oven to 350 degrees for 15 minutes. In a mixing bowl beat 15 medium eggs (Yolks only, but if a coarser consistency is favored one or two of the beaten egg whites may be added.) Add 3 cans of evaporated milk and sugar (suit to taste). Mix until all sugar has dissolved. I tend to add more sugar if I plan to serve it chilled. However, please take into consideration the caramel, it will add on to the sweetness of the flan. Add to mixture grated dayap (lime) peel. Pour mix onto pyrex over caramel. Bake for one hour or until toothpick comes outclean. To avoid burning of caramel place the pyrex into a bigger pyrex or aluminum pan with water enough to reach the height of the pyrex being used for baking the flan. Of course steaming it will be the best way to do it.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
1 1/2 cups fresh milk
3 Tbsps. sugar
1 tsp. butter
5 Tbsps. full-cream powdered milk
1/2 cup sugar for rolling pastillas
•Boil milk and sugar into a paste. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
A dry, powdery candy, pulboron is made from toasted flour, powdered milk, sugar and melted butter. It can be flavored with grated cheese, peanut butter or pinipig (young rice flakes). It's formed using specially designed oval- or round-shaped molds.
4 cups cake flour
2 cups powdered milk
1 1/2 cups sugar
3/4 cup butter or margarine, melted
•Toast flour until light brown in color, stirring constantly. In a bowl, combine the toasted flour, powdered milk, sugar and melted butter. Mix well. Mold into oval or round shapes, then wrap individually in colored Japanese paper.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
2 cups Bisquick mix
2 eggs
1 cup sugar
1 1/2 cup milk
1/2 tsp. baking powder
2 tbsp. melted butter or margarine
Grated coconut
• Throughly blend all ingredients, stir until smooth. Fill muffin pans 2/3 full with mixture.Steam for 20 minutes or until a toothpick inserted in the center of the puto comes out clean. Serve with grated coconut.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
2 cans coconut milk
1 tbsp. sago or tapioca pearls
20 pcs bilo-bilo balls
2 lbs. gabi (taro root), diced
1 lb. kamote (sweet potato), diced
3 plantain bananas, sliced crosswise
6 sections of langka (jackfruit), in strips
1 cup sugar
2 cups warm water
•Combine 1 cup of coconut milk and 2 cups water and bring to a boil. Add sago (or tapioca pearls), gabi, and bilo-bilo and cook until half-cooked. Add kamote, plaintain and langka ang sugar and continue cooking. Add the other can of coconut milk and bring to a boil, stirring occasionally. Simmer for 5 minutes and adjust sugar to taste.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
12 egg whites
2 cups sugar
1 tsp. cream of tartar
2 cups cashew nuts, chopped
•Beat egg whites until stiff but not dry. Sprinkle cream of tartar. Add sugar little by little until smooth and glossy. Fold in chopped nuts gradually. Spread mixture on several (4 or more) baking sheets lined with wax paper and greased with oil or butter. Bake in a moderate oven (300 degrees F) for 30 minutes or until brown.
(Filling)
12 egg yolks
1 lb. butter
2 c sugar
2 cups cashew nuts, chopped
1 cup water
•Combine the sugar and water and boil until thickened. Beat eggyolks until thick and lemon-colored. Add syrup and continue beating. Set aside and cool, preferably in a frig. or freezer. Cream butter until smooth. Add cooled eggyolk-sugar mixture gradually. Spread butter mixture in between layers and sprinkle nuts on top. Put in freezer at once.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
2 coconuts, grated (or 2 cans coconut milk)
2 cups warm water
1/2 cup corn starch
1/2 cup sugar
1/2 cup water
1/4 cup kernel corn (canned or frozen)
•Place grated coconut in a cheese cloth. Squeeze to get 1 cup thick coconut milk (kakang gata). Strain and set aside. Mix 2 cups warm water with the grated coconut and squeeze to get thin coconut milk. Set aside. Boil thick coconut milk (or 1 can coconut milk) until oil comes out and "latik" is formed and browned. Set aside. In a blender or food processor puree the kernel corn. Combine cornstarch, sugar and pureed kernel corn thoroughly in a mixing bowl. Add 1/2 cup water. Bring to a boil thin coconut milk (or 1 can of coconut milk) stirring constantly. Add sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until mixture is thick and tastes cooked. Spray a baking dish with 'Pam' and pour maja mixture into it and allow to set in the refrigerator. When set slice in square or diamond shape and serve with latik.
Ube | Baruyang Sagin | Biko | Budin | Kutsinta | Leche Flan | Pastillas | Pulboron | Puto | Ginatan | Sans Rival | Maja Blanca | Yemas
1 cup condensed milk
5 egg yolks
1/3 cup mashed potato
1 Tbsp. vanilla
1 Tbsp. butter
Syrup
1 cup sugar
1/2 cup water
1/4 tsp. cream of tartar
•Combine all yema ingredients and cook until mixture is thick. Set aside to cool. When cool, roll into balls about 1 inch in diameter.
Prepare Syrup:
In a saucepan, blend sugar, water and cream of tartar. Bring to a boil until syrup is caramel-colored. Stick a toothpick into each yema ball, then dip in the syrup. Let cool on the greased baking pans, then wrap in colored cellophane.
