Crema de Fruta Filipino Style Recipe!

Crema de Fruta Filipino Style Recipe!

Crema de Fruta is another popular Filipino dessert that usually consists of sponge cake topped in succeeding layers of custard cream, fruits and gelatine. This dessert is usually served during Holidays like Christmas, New Year’s Eve, Festival, Birthdays and Etc.

It’s a delicious recipe that leaves no leftovers during celebrations and still makes your crave for more and more. Today I will give you my version of Crema de Fruta Filipino Style Recipe. Enjoy!

 

Ingredients:

1 large can fruit cocktail, 30 ++ ounces

2 tbsp. unflavored gelatin

4 cups milk

8 pcs. egg yolks

1 tsp. baking powder

⅓ cup butter

1½ cup flour

1½ tsp. vanilla extract

1¾ cups sugar

2¼ cups water

 

Directions:

Sponge Cake Procedure:

Sift the baking powder and 1 cup flour using a flour sifter. Set aside

Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.

Add-in ½ cup sugar gradually while beating the eggs.

Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.

Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.

Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.

Preheat the oven at 350 degrees Fahrenheit.

Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.

Set aside.

Syrup Procedure:

Heat a saucepan and placing ¼ cup sugar.

Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.

Pour the simple syrup on top of the sponge cake and then spread using a brush.

Custard Procedure:

Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.

Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.

Put everything back in the saucepan with the rest of the ingredients.

Mix until texture is thick enough “this is now the custard”.

Apply the layer of custard evenly on top of the Sponge cake.

Final Procedure:

Drain the liquid concentrate from the fruit cocktail and set aside.

Arrange all the fruits on top of the custard layer.

Make sure to place them evenly.

Dilute the gelatin in 2 cups of water.

Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.

Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.

Pour the gelatin mixture on top of the fruit cocktail layer.

Refrigerate overnight.

Serve for dessert,

Share and Enjoy!

Crema de Fruta Filipino Style Recipe!
Print Recipe
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Crema de Fruta Filipino Style Recipe!
Print Recipe
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
6-8 people 29 minutes
Cook Time Passive Time
35 minutes 55 minutes
Ingredients
Servings: people
Instructions
Sponge Cake Procedure:
  1. Sift the baking powder and 1 cup flour using a flour sifter. Set aside
  2. Add the 4 egg yolks in a mixing bowl and then beat until the texture becomes thick.
  3. Add-in ½ cup sugar gradually while beating the eggs.
  4. Slowly add the sifted flour and baking powder mixture then mix the ingredients thoroughly.
  5. Combine the 1 cup milk, butter, and vanilla extract in a pan and cook until butter melts.
  6. Pour the cooked mixture milk, butter, vanilla extract into the mixing bowl and mix with the existing concoction until evenly distributed.
  7. Preheat the oven at 350 degrees Fahrenheit.
  8. Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready.
  9. Set aside.
Syrup Procedure:
  1. Heat a saucepan and placing ¼ cup sugar.
  2. Add ¼ cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes.
  3. Pour the simple syrup on top of the sponge cake and then spread using a brush.
Custard Procedure:
  1. Combine ½ cup flour, 1 cup sugar, and 3 cups milk in a pan then cook while stirring until the mixture thickens.
  2. Add half of the cooked mixture on the bowl where the 4 egg yolks are placed, then mix well.
  3. Put everything back in the saucepan with the rest of the ingredients.
  4. Mix until texture is thick enough “this is now the custard”.
  5. Apply the layer of custard evenly on top of the Sponge cake.
Final Procedure:
  1. Drain the liquid concentrate from the fruit cocktail and set aside.
  2. Arrange all the fruits on top of the custard layer.
  3. Make sure to place them evenly.
  4. Dilute the gelatin in 2 cups of water.
  5. Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil.
  6. Immediately after boiling, turn off the heat, let cool down until temperature is a little above normal for a room temperature.
  7. Pour the gelatin mixture on top of the fruit cocktail layer
  8. Refrigerate overnight.
  9. Serve for dessert,
  10. Share and Enjoy!
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Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies aka Scout’s Brownies

Triple Chocolate Brownies Everyone loves brownies, it’s the ultimate comfort food, rich, chewy, and chocolaty, it triggers all your happy spots.

I have made brownies from box mixes and from scratch, my favorite ones are those that I make using the recipe I found in a mystery novel I read.  I call them Triple Chocolate Brownies, but in the book they’re called Scout’s Brownies.

I’d like to share the recipe I found in  Diane Mott Davidson’s book “Dying for Chocolate”.  I read this book years ago and have been making these amazing brownies since.  They really are “to die for”.  They’ve become a family favorite.

If possible try to use the same brands the recipe calls for.

Ingredients:

1 cup unsalted butter

3 ½ oz. Valrhona or best quality unsweetened chocolate squares

3 tbs. Valrhona or European style cocoa powder

1 ½ cups all-purpose flour

½ tsp. baking powder

1  tsp. salt

4 eggs

2 cups sugar

1 tsp. vanilla extract

1 cup Ghirardelli chocolate chip morsels

Directons:

  • Preheat oven 350 degrees
  •  Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  • Sift together cocoa, flour, baking powder, and salt
  •  Beat eggs until creamy
  • Beating constantly slowly add sugar
  • Add vanilla and cooled chocolate mixture
  • Stir in dry ingredients until just combined
  •  Spread batter into buttered 9”x13” baking pan
  •   Sprinkle chocolate chips over surface
  •    Bake 30-35 mins.  or until center is set

Cool completely before cutting into 32 brownies.  Serve with a glass of ice cold milk for an awesome treat.                                                                                                                                        

Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Triple Chocolate Brownies
Triple Chocolate Brownies aka Scout's Brownies
Print Recipe
Rich and chocolaty these brownies are to die for!
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Servings Prep Time
32 Pieces 30 Minutes
Cook Time
35 Minutes
Instructions
  1. Preheat oven 350 degrees
  2. Melt butter and unsweetened chocolate squares in a double boiler; set aside to cool
  3. Sift together cocoa, flour, baking powder, and salt
  4. Beat eggs until creamy
  5. Beating constantly slowly add sugar
  6. Add vanilla and cooled chocolate mixture
  7. Stir in dry ingredients until just combined
  8. Spread batter into buttered 9”x13” baking pan
  9. Sprinkle chocolate chips over surface
  10. Bake 30-35 mins. or until center is set
  11. Cool completely before cutting into 32 brownies.
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Merienda Series – Bibingka Galapong

Merienda Series – Bibingka Galapong

Bibingka Galapong (Glutinous Rice Flour Cake)

Merienda is the Filipino version of brunch and afternoon tea.  It’s a light meal that fills the gap between breakfast and lunch or lunch and dinner.  It’s quite popular in European and South American countries as well.  But Filipinos have taken it to a whole new level.

As a rule a morning Merienda in Europe and South America is a  light snack such as a piece of fruit or cookie paired with coffee or juice, in short sort of like a coffee break; the afternoon Merienda is usually tea accompanied by a baked snack such as scone or toast with jam or honey.  Well in the Philippines the afternoon Merienda has evolved into a major event with big hotels offering lavish buffets between 3-5pm.

Even at homes the afternoon Merienda is often a larger meal than a mere snack, specially during holidays or when relatives come to visit.  Meriendas can include noodle and meat dishes, Kakanin or snack foods, a variety of desserts, and beverages.  As I’ve said Merienda can be an elaborate meal in the Philippines.

We thought we’d share our Merienda favorites with you in a Mereinda recipe series.  We’ll be posting our favorite merienda recipes for the next little while.  We hope you’ll find something you and your family will love!  To start off the Merienda series here’s the recipe for Bibingka Galapong, it’s a merienda staple!

Galapong or milled glutinous rice is the main ingredient because rice is cheap and widely available.  It’s also full of carbohydrates.  In other countries you can buy glutinous rice flour in Asian Markets, it’s called Mochiko.

Most Filipinos tend to eat Bibingka after Misa de Gallo or the Christmas Evening Mass,.  Bibingka is one of the best treats and almost everyone prefers it.   We usually pair it with milk, hot chocolate, or Cape Barako, a pure strong coffee that blends perfectly with Bibingka.

Last week we made our version of Puto Cheese (Steamed Rice Cake with Cheese) one of the best Filipino snacks.

Today I will give you my own version of  Bibingka i hope you like it.

Say it with cookies - Enjoy a wide variety of gifts & treats for every occasion from Cookies by Desi

Ingredients:

2 cups galapong (milled glutinous rice)  or Mochiko (if not available use  uncooked medium or short grain white rice)

3  Eggs

1/2 cup sugar

2 cups water -use only if using uncooked medium or short grain rice then grinding it otherwise you do not need water

2 tbsp. butter, melted plus additional for brushing

1 cup thick coconut milk you can use canned coconut milk

1 tbsp. baking powder

10 oz cottage cheese or cheddar cheese, grated (optional)

1 sheet banana leaf cut in small, medium or large circle pieces you want, if not available use parchment paper

Directions:

If using short or medium grain white rice:  Soak rice in water overnight then drain the rice, reserving the liquid.

Grind the rice finely in a blender or food processor.

Add just enough of the reserved liquid so the mixture is not dry then set aside for about 12 hours at room temperature.  Skip this step if using rice flour.

Preheat oven to 180ºC (350º F)

Beat eggs in a bowl until foamy.  Add sugar and butter until fluffy.

Pour the coconut milk into the ground rice or rice flour and mix well.

Blend into the egg mixture, beating well until smooth.

Add the baking powder.

Wilt banana leaves by passing over an open flame for several seconds and get it immediately, don’t over flame it so that they do not crack when folded

Line 2 small baking dishes about 8 inches in diameter, with banana leaves or parchment paper

Brush banana leaves or paper with butter.

Pour mixture into the baking dishes.

Top with grated cheese and brush with butter again.

Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.

Bibingka is best served hot so,

 

Serve, Share and Enjoy!!!!



Bibingka Galapong or (Rice Cake Made of Milled Glutinous Rice) Recipe!!!
Print Recipe
Servings
2 8" Cakes
Servings
2 8" Cakes
Bibingka Galapong or (Rice Cake Made of Milled Glutinous Rice) Recipe!!!
Print Recipe
Servings
2 8" Cakes
Servings
2 8" Cakes
Ingredients
Servings: 8" Cakes
Instructions
  1. If using short or medium grain white rice: Soak rice in water overnight then drain the rice, reserving the liquid. Grind the rice finely in a blender or food processor. Add just enough of the reserved liquid so the mixture is not dry then set aside for about 12 hours at room temperature. Skip this step if using rice flour.
  2. Preheat oven to 180ºC (350º F)
  3. Beat eggs in a bowl until foamy. Add sugar and butter until it’s fluffy.
  4. Pour the coconut milk into the ground rice and mix well.
  5. Blend into the egg mixture, beating well until smooth.
  6. Add the baking powder.
  7. Wilt banana leaves by passing over an open flame for several seconds and get it immediately, don’t over flame it so that they do not crack when folded
  8. Line 2 small baking dishes about 8 inches in diameter, with banana leaves or parchment paper.
  9. Brush banana leaves or paper with butter.
  10. Pour mixture into the baking dishes.
  11. Top with grated cheese and brush with butter again.
  12. Bake in preheated oven for about 20 minutes or until a knife inserted in the center comes out clean.
  13. Bibingka is best served hot so,
Recipe Notes

If banana leaves are not available substitute parchment.

Aside from passing over an open flame for several seconds dip the banana leaves in boiling water until they just start to soften.

You can top also you Bibingka with dried coconut.

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Puto Cheese (Steamed Rice Cake with Cheese)

Puto Cheese (Steamed Rice Cake with Cheese)

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Puto is the Filipino version of a steamed rice cake.   It’s served as snack or as an accompaniment to dishes such as Pancit (noodles) or Dinuguan (a savory stew simmered in pork blood).  Its bland flavor compliments the rich taste of many Filipino dishes.

Puto Cheese is an all-time favorite Filipino snack.  You can pair it with our Lemon Grass Ginger Iced Tea  for a healthy and refreshing summer treat!

This is my  version of Puto Cheese.

 

Ingredients:

1 Cup Sugar

3 Eggs

1 Tbsp. Baking Powder

½ Cup Water

6 oz. Can Evaporated Milk

2 Tbsp. Butter, melted

1 Tsp. Vanilla Extract

1-1 1/2 Cups Flour

1 Cup Cheddar Cheese, shredded

 

Directions:

Prepare lower part of steamer with water and bring to a boil.

In a bowl, combine flour, sugar and baking powder and mix well.

Add eggs one at a time using an electric mixer, beating after each addition.

Add milk and beat until smooth.

Add water and continue to beat until batter is thin and smooth.

Add butter and vanilla extract.

Stir until well blended

Then add ¾ of the cheese and stir until combined.

Fill molds with batter up to ¾ full.

Arrange molds in a single layer on steamer rack and place over steamer.

Lower heat to medium and steam for about 8 to 10 minutes or until toothpick inserted comes out clean.

Turn off heat and top each puto with the remaining ¼ cup of cheese.

Cover for about 1 minute to allow cheese to melt.

Allow to slightly cool before removing from molds.

 

Serve, Share and Enjoy.

Puto Cheese (Steamed Rice Cake with Cheese) Recipe!!!
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Puto Cheese (Steamed Rice Cake with Cheese) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Prepare lower part of steamer with water and bring to a boil.
  2. In a bowl, combine flour, sugar and baking powder and mix well.
  3. Add eggs one at a time using an electric mixer, beating after each addition.
  4. Add milk and beat until smooth.
  5. Add water and continue to beat until batter is thin and smooth.
  6. Add butter and vanilla extract.
  7. Stir until well blended
  8. Then add ¾ of the cheese and stir until combined.
  9. Fill molds with batter up to ¾ full.
  10. Arrange molds in a single layer on steamer rack and place over steamer.
  11. Lower heat to medium and steam puto for about 8 to 10 minutes or until toothpick inserted comes out clean.
  12. Turn off heat and top each puto with the remaining ¼ cup of cheese.
  13. Cover for about 1 minute to allow cheese to melt.
  14. Allow to slightly cool before removing from molds.
  15. Serve, Share and Enjoy.
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Double Double Chocolate Brownies

Double Double Chocolate Brownies

Double Double Chocolate Brownies

Brownies are one of our favorite treats.  They’re are go to food whenever we have a craving for chocolate!  Most of the time we use brownie mixes to bake up a batch, but there’s no better brownies than those made from scratch, and the best ones are these Double Double Chocolate Brownies!

They’re made with 4 types of chocolate with real creamy butter, there’s no skimping on these brownies.  I use the best chocolates I can find, usually Valrhona when I can find it, if not Gharardelli and Guittard work well too.  Bake some today, you’re sure to love them!

Ingredients:

Double Double Chocolate Brownies
1 cup unsalted butter
4 squares Valrhona or Ghirardelli unsweetened baking chocolate (or the best quality brand you can find)
3 tbls.  unsweetened cocoa powder
1 1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups sugar
1 tsp. pure vanilla extract
1 cup Ghirardelli white chocolate chips (or the best premium brand you can find)
1 cup Ghirardelli or Guittard semi-sweet chocolate chips (or the best quality brand you can find)
cooking spray
Directions:
1.  Pre-heat oven to 350 degrees and lightly spray a 9 x 13 baking pan with cooking spray.
2.  Place butter and baking chocolate in microwave safe bowl.  Microwave about 2 minutes or until melted.  Check and stir the mixture after 2 minutes, if it’s not completely melted return to microwave for 30 second until melted.  Stir mixture every 30 seconds between microwaving to prevent chocolate from burning and butter from separating.  Set aside to cool.
3.  Sift together cocoa powder, flour, baking powder, and salt.
4.  In another mixing bowl beat eggs and sugar together until creamy.
5.  Stir in vanilla extract and cooled chocolate mixture.
6.  Add dry ingredients and stir until just combined.
7.  Pour into baking pan and sprinkle white and semi-sweet chips over all.
8.  Bake for 30 minutes or until center is set and tester comes out clean.
9.  Remove from oven and allow to cool before cutting into squares.
Double Double Chocolate Brownies
Double Double Chocolate Brownies
Print Recipe
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Double Double Chocolate Brownies
Print Recipe
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
9x13 Pan 20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Pan
Instructions
  1. Pre-heat oven to 350 degrees and lightly spray a 9 x 13 baking pan with cooking spray.
  2. Place butter and baking chocolate in microwave safe bowl. Microwave about 2 minutes or until melted. Check and stir the mixture after 2 minutes, if it's not completely melted return to microwave for 30 second until melted. Stir mixture every 30 seconds between microwaving to prevent chocolate from burning and butter from separating. Set aside to cool.
  3. Sift together cocoa powder, flour, baking powder, and salt.
  4. In another mixing bowl beat eggs and sugar together until creamy.
  5. Stir in vanilla extract and cooled chocolate mixture.
  6. Add dry ingredients and stir until just combined.
  7. Pour into baking pan and sprinkle white and semi-sweet chips over all.
  8. Bake for 30 minutes or until center is set and tester comes out clean.
  9. Remove from oven and allow to cool before cutting into squares.
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