Philippines is one of the countries that consumed sweets to a high level, we love sweets, any kind, from main dish to dessert, I guess that the reason why Diabetes is one of the common illness here in Philippines. Even our spaghetti is sweet, we have lots of sweet dishes that will leave your mind questions. When you go to Philippines? Sweets everywhere.
We have different kinds of candies here, name it and we have it here. From well-known candies to exotic candies like worm candy, yes, its really a worm that gets dried and cooked with sugar, lots of lots of sugar, but for now we will have the basics.
Today I’m going to give you 5 Famous Signature Filipino Candy Recipes:
Pandan Coconut Candy is popular in Asia and Southeast-Asian Countries. Pandan Coconut Candy can be found in variations from Singapore, Malaysia, India, Vietnam and Philippines. It has a sweet and very unique taste that you can’t resist and a very good sweet smell too.
This is my version of Pandan Coconut Candy Filipino Recipe! Enjoy!
Ingredients:
½ cup condensed milk (4 oz/160g)
1 tsp. pandan paste
3 cups fresh grated coconut (300g)
½ cup sugar (110g)
Directions:
Grease a pan or rectangular container.
In a non-stick pan on medium low heat, combine pandan paste, condensed milk, sugar and coconut.
Stir constantly until coconut clumps together for 25 minutes.
Then transfer mixture to a container and level the surface with a spatula.
Press down firmly with a plastic wrapper or a wax paper and set candy aside to cool.
After 30 – 50 minutes, cut into 16 pieces with a well greased knife.
Allow candy to cool and set overnight.
Remove cubes from pan and store in an air-tight jar.
Pastillas de Leche is a Spanish dialect which means (milk tablets) or (milk pills) which basically describes this Spanish-Filipino sweet delicacy. This is made from evaporated milk with powdered milk and some mixtures to form a dough like mixture, formed into small shape and coated with sugar.
Pastillas de Leche are sweet, soft milk candies that are served for dessert and snacks. This is very easy to prepare and to cook. Today, I will give you my version of Pastillas de Leche Filipino style recipe. Enjoy!
Ingredients:
1 can 14 ounces, condensed milk
2 cups powdered milk, sifted
½ cup granulated sugar, sifted
Directions:
In a large mixing bowl, place the condensed milk.
Fold-in gradually the powdered milk. “The texture of the mixture will be similar to dough once all the powdered milk was added completely.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
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!
Ingredients:
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
Directions:
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.
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.
Ice Candy is one of the usual and famous summer treats here in the Philippines especially for the kids. It is a shaked fruits or a frozen juice in little ice bags where you have to nibble at the end of the plastic to sip or bite the ice candy. Ice Candies comes in different flavors. Most common are orange, mango, buko, grapes and avocado.
Almost any fruits or even chocolates can be used to make ice candy. However, there are creative individuals who went beyond the norm by creating the next level of fruit Ice Candies. Dorian, Jack fruit, buko, macapuno fruit and fruit salad ice candies are just a few of them.
Today I will share to you my version of Ice Candy – Different Flavors Recipes! Enjoy!
Ingredients:
7 liters water
1 cup powdered milk, fresh, or condense milk
1-2 cups or more desired flavor (orange, mango, buko, grapes and avocado, etc)
2 cups cassava starch or corn starch dissolved in 1.5 liters water
1 ½ – 1 ¾ kg. sugar
1/2 tsp. salt
Materials Needed:
1-2 pack 1 1/4 X 10 ice candy wrapper
big pot
Directions:
Place 7 litres water in a pot and bring to a boil then add the sugar and salt and mix well until it fully dissolves.
Add the dissolved corn starch or cassava starch and powdered milk in the boiling water.
Continue stirring to avoid the lump formation.
Boil for 8 minutes, then turn off the heat and set aside, allow cooling for few hours then add your desired flavours.
Pack in the ice candy wrapper and freeze until frozen.
