Desserts, who don’t want desserts? Women, men, boys, girls, Adults kids who don’t want it? In the Philippines, we love desserts, lots and lots of desserts. We Filipinos have traditional desserts, local and international desserts and all of it taste so good, you can’t resist it, it makes me feel fat but still don’t care and Ate everything in my plate. Don’t be confused about our snack and dessert cause we Filipinos sometimes our dessert can be a snack and our snack can be a dessert.
Today I’m going to give you my Round-Up Filipino Deserts, try this at home I’m sure you will love this.
Panutsa, or also called as “Peanut Brittle” in English Dialect, is a delicacy that is a favorite in the Batangas region of Philippines. It is usually sold in stalls around Batangas and in buses for inbound or outbound trips to the province.
Panusta is very easy to prepare and to cook, even a 5 year old child can cook it. With its very simple ingredients and procedures, you will never imagine that this is a very mouth-watering treat for your family and friends.
This is my version of Panutsa (Peanut Brittle) Recipe, Enjoy!
1 cup peanuts, pealed
1 tsp. baking soda
2 tbsp. butter, softened
½ cup corn syrup
1 cup granulated white sugar
¼ cup water
¼ tsp. salt
Grease a baking tray/cookie sheet then set aside.
Heat a saucepan over medium heat, then put-in corn syrup, sugar, water, and salt then stir and bring to a boil. Add peanuts and stir.
Measure the temperature until it reaches 290 degrees Fahrenheit using a candy thermometer, lower down the heat to avoid the sugar and peanuts from being burnt.
Turn-off heat and put-in the butter and baking soda and stir thoroughly.
Pour the mixture on the greased baking tray then arrange then allow the mixture to completely cool.
Remove the mixture from the tray and cut into desired sizes.
Mango Sago Desert is one of my favourite mango desserts that is very easy to prepare and to cook. This is Chinese dessert is perfect for hot sunny day. It’s light and refreshing. Mango Sago is made with mangoes, tapioca pearls and milk. Sweet, tangy and creamy, it’s a summer dessert you’d want all year long.
This desert recipe is very easy, even our kids knew how to prepare and cook it. You can add ice to make a chilly dessert perfect for this warm weather.
This is my version of Mango Sago Desert Recipe! I hope you like it. Enjoy!
2-3 pcs. sweet ripe mangoes, peel and cut into cubes
3-4 tbsp. tapioca pearls “sago”, soaked in water for 3 hours
200 ml. mango juice
125 ml. evaporated milk
50 ml. water
3 tbsp. sugar
For the Tapioca Pearls Procedure:
Boil water on medium heat in a pot then add tapioca pearls then cook for 15 minutes.
Stir constantly and make sure they don’t stick together. It should turn clear when your pearls are cooked.
Drain the pearls and transfer to a bowl of cold water and set as side for a while.
For Final Procedure:
Blend the half of mango cubes, milk, sugar, mango juice and water.
Transfer to a bowl and add the remaining mango cubes and tapioca pearls and stir until well blended.
Refrigerate before for about 2-4 hours before serving.
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!
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
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.
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.
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.
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.
Tamarind or Sampalok in Filipino dialect is widely used ingredient in South East Asian countries like Malaysia, Thailand, Singapore and including Philippines. Mostly used for making soups and sauces. The sweet, sour and fruity taste gives a unique flavor in dishes like for example our famous Filipino signature dish “Sinigang”. This ingredient can also be used in drinks and sweets like.
This recipe is simple and very easy to prepare. It’s a simple concoction of tamarind and sugar rolled into balls. Today, I will give me my version of Sampalok Candy (Tamarind Candy) Recipe. Enjoy!
1 cup tamarind pulp
400g sweet potato, boiled
1-2 tbsp. chilli flakes (optional)
3 cups sugar
2 cups water
1/4 tsp. salt or salt to taste
Mix all ingredients together in a pan over medium heat except salt and cook until the mixture becomes thick and can hold its shape when formed into balls.
Set aside for a while to cool down the mixture.
In a plate, mix sugar and a little bit of salt.
And form the mixture into small balls and roll it into the sugar salt mixture.
Twisted Fried Donuts “Shakoy” is a Filipino all-time favourite snack “meryenda” and it is very popular with its native version of twisted sugar doughnuts. You can buy and find this everywhere in all edges here in Philippines, local markets and even in street vendors.
I remember how I love Shakoy when I was just a kid, I force my grandmother (Lola) to cooked it every day for an afternoon snack. Now that I’m old enough to know the procedures and how to cook, now, my Lola always wants me to cook Shakoy everyday. This dish is very easy to cook and to prepare the only delaying part is when you wait for the dough to rise up because it takes time.
This is my version of Shakoy (Twisted Fried Donuts) Recipe. Enjoy!
1 1/2 cups all purpose flour (add a little extra for dusting)
1/4 cup white sugar
1/2 tsp. salt
3/4 tbsp. yeast
1-2 cups cooking oil, for frying
1/2 cup water
Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
Make a well in the middle and pour the water then mix until forms dough.
Sprinkle flour and knead the dough until it becomes smooth and form a ball.
In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
After an hour when the dough rises, punch down and knead, cut in your desired sizes.
Roll the dough into a long stick and from a twist.
Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
In a large frying pan, heat cooking oil over medium heat.
Drop the twisted dough in batches and fry until color turns golden brown.
Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
Coat Shakoy evenly and shake off the excess white sugar.