The first time I made this it was a failure. I used the wrong flour, I kinda bomb out tho. But doesn't mean I have to give up with my experimentation. Remember what they always said, try and try until you succeed, definitely I did for the second time. SAPIN - SAPIN is one of the native Filipino cuisine. A very colorful layered delicious dessert topped with LATIK or toasted coconut flakes. This dessert is made of glutinous rice, coconut milk and sugar.
For the batter:
1 Bag Glutinous Rice Flour(16oz, 1lb)
2 Cans Coconut Milk 13.5 fl oz (400ml)
1 - 1/4 Cups Granulated Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Pandan Extract + 1/4 Teaspoon Green food coloring
1 Teaspoon Purple yum ube flavor
1 Teaspoon Mango Extract or Jack-fruit Extract
3 Tablespoon unsalted butter for greasing the 10"x2" round pan
* Get ready your steamer for cooking.
1. In a mixing bowl combine all the ingredients. Whisk it till smooth, then divide the batter into four.
2. Add the flavoring into each portion. Note: You can use any color or flavor you desire.
3. Grease the pan with unsalted butter.
4. Pour in the first batter (note: is up to you which color first).
5. Steam it for 15 minutes. To test if the batter is done use a toothpick or skewer. Poke the batter with a toothpick or skewer. Once it comes out clean that means that you can pour the next layer of batter.
6. Once cooked, leave in the steamer for 30 minutes.
7. Take out from steamer let it cool down for 1 hour.
8. Unmold it and place it in a serving tray topped with the latik.
2 Cans Coconut Milk 13.5 fl oz (400ml)
Pour in the coconut milk into sauce pan and simmer in medium low-heat till coconut curdle and turn into light dark brown it should look like bits size. Once cook strain the oil and set aside.
NOTE: If you're not comfortable to make the latik the easy way to do it is too toast a 1/2 cup of Flaked Coconut Sweetened till it turn to lightly dark brown.
Buko pandan salad is a dessert consisting of pandan flavored gelatin and shredded young coconut mixed with cream and sweetened milk. You can add vanilla Ice cream when served with your guest. I made this dessert when I catered Cat and Tom wedding and it was a hit. So simple yet delicious.
Cheesecake flan is denser version of regular Leche Flan. Why is more denser? Ingredients is similar to the Leche Flan the only difference is, I added cream cheese, Milk, salt, egg whites and sugar. Baked 350 degrees in water bathed for 1 hour and 45 minutes. Once is done let it cool for 30 minutes then put in refrigerator for 3 hours our overnight to chill. Long process but I guaranteed this will satisfy your sweet craving. My family and friends love this.
Soft and Light as Air Japanese Cheesecake. The first time I make this, I almost gave up. But I I did not. I made this so many time because it was my family's most favorite dessert. So soft like pillow and light as air, diet - friendly Japanese Cheesecake delivers a delicious rich flavor or cream cheese with a subtle tanginess of lemon that wont compromise your diet. Sometimes is good to challenge ourselves for something that we are not familiar with. Believe it, and it bring out the best of us. As they said practice make perfect.
Cassava Suman or steamed Cassava wrapped in banana leaves. This kakanin is one of my favorite snack or merienda back in the Philippines. Growing up I used to help my late grandmother making this. She let me grated the Cassava or Yucan roots then she put all the ingredients then we wrapped in banana leaves. Ingredients to make this delicious kakanin; 16oz frozen cassava (defrosted) 1 cup fresh grated coconut or shredded young strips coconut, 1 cup pack brown sugar, 1 cup glutinous sweet rice and banana leaves and melted butter or cooking spray. Steamed for 45 minutes to 1 hour.
This delicious BIBINGKA is my mom's recipe. I usually make this for potluck or any party I'm attending. My family and friends talked about all the time how delicious it is. Thanks to my loving mother by sharing her recipe to me. Believe it or not everytime I called her and asked her how to make this or that (particularly in Filipino kakanin) ? Her answer to me "I thought you're a culinary graduate" Chelle! She definitely has a sense of humor. And I love her to death.
You can't resist this yummy CHOCOFLAN taste so delicious a 2 in 1 dessert that made of leche flan and chocolate cake. This one is so irresistible to eat. Yummy yummy in my tummy.
This dessert or merienda are so simple to make and cook. In a bowl put the sweet rice glutinous flour add water ( the texture should like dough not sticky or wet) add fresh grated coconut or sweeten shredded coconut from store. Form the dough like gold ball size deep fried till light golden brown and drizzled with caramel sauce. Masarap ikape sa umaga. My mom and my late grandmother used brown sugar & water to make a caramel sauce (so simple) for mine I give it a little twist.
Fruit Tart - I made this for my final on Intro to Baking and Pastry. Believe or not I have to practice at home to make sure I got perfect the day of my final. As they said practice makes perfect. The filling is made of pastry cream topped with green apples and kumquats.
Palitaw is very simple yet super delicious dessert or merienda. The Palitaw means "floating" because it rise above the boiling water once the dough is cook. Dipped or coated in fresh grated coconut (or use the sweetened shredded coconut from store), roasted sesame seeds (optional) and sprinkle with granulated sugar. I learned to make this from my mom and my late grandmother definitely brings back my childhood memories.