Christmas is yearly Christian festival celebrating Christ’s birth. In Philippines, the majority of the population is Roman Catholic Christians that why Christmas is so important and needs to celebrate at least once a year. This is the time where people of all ages sing a Christmas song in every house they drop-in, we call in “CAROLING” after the song, the resident in the house will give them treats or money, that’s our way of expressing Christmas cause Christmas here in Philippines is Giving, no matter what, you have to give cause we believe that Christmas is Giving.
We celebrate Christmas every December 25th of the year so we will have our we call it “Noche Buena” or A midnight Meal ready to go. We have lots and lots of Noche Buena Recipes to Enjoy but for now, I will going to give you our 14 Round-Up of Filipino Christmas Dishes since Christmas is near to come.
Unlike any other spaghetti recipe, Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids. Best for Noche Buena.
Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually served on special occasions like Christmas. I also love this wonderful dish!
This Filipino dessert is made with cornstarch, coconut milk, and sugar. It is also called Coconut Pudding. This luscious dessert is easy to make using common ingredients. Perfect for Christmas occasion.
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.
Espasol dish was one of my favorite food here in the Philippines because it tastes so good and it is delicious and yummy. An old and authentic traditional Filipino recipe.
I really like this recipe, this food I always bought for my mother when I visited her in Zamboanga so I decided to bring it home and make a homemade one, thank God My Mom loves it so much.
This is a very tasty flavourful native Filipino Desserts that every Filippino loves, it has a lot of variations, styles and techniques and all of them taste super duper GOODY FROM HEAVEN SENT!
Espasol, It is a type of rice cake that is made of rice flour and cooked in coconut milk then rolled with toasted rice flour and usually shaped into small cylinders then wrapped with paper. This unique Filipino treat was originated from the Province of Laguna, Philippines and is available in bus stops and pasalubong stores.
There are many kinds of rice cake recipes and treats, almost all have the same concepts but Espasol is a is distinguished not only for having glutinous sticky rice as a main flour, but also for being finished with a little bit of dusting of rice flour. This is my recipe version of Espasol. Enjoy!
Ingredients:
4 cups glutinous rice flour (malagkit)
4 cups coconut milk
1 tsp. salt
1 tsp. vanilla extract
2 cups sugar
Directions:
Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.
Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.
Bring to a boil, stir frequently until sugar and salt are completely dissolved.
Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.
Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.
Transfer mixture onto a flat surface and dusted with the remaining toasted flour.
Roll and flatten mixture to about ¼-inch thick using a rolling pin.
Cut espasol into strips with a lightly-greased knife.
Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.
Toast rice flour in a skillet over medium heat then stir frequently, for about 25 to 35 mins. or until color turns pale gold and aroma becomes nutty. Set aside ½ cup for rolling espasol.
Combine coconut milk, vanilla extract, salt and sugar in a wide pan over medium heat.
Bring to a boil, stir frequently until sugar and salt are completely dissolved.
Slowly add 3-1/2 cups of the toasted rice flour, stir regularly to prevent lumps.
Lower heat and continue to cook, stirring and turning regularly, for about 35 to 45 minutes or until mixture is very sticky and becomes oily.
Transfer mixture onto a flat surface and dusted with the remaining toasted flour.
Roll and flatten mixture to about ¼-inch thick using a rolling pin.
Cut espasol into strips with a lightly-greased knife.
Roll espasol on toasted flour until fully coated using your clean hands then shake to rid of excess flour and wrap each piece in banana leaves or in a Japanese paper.
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.
Polvoron came for the Spanish word “Polvo” which means powder, or dust. This was introduced by the Spaniards when they dominated the Philippines long time ago. Polvoron is a type of soft and heavy, very crumbly Spanish shortbread made of milk , flour, sugar and nuts specially almonds.
This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added. There are several versions and flavours for this Filipino treat that are available today such as peanut, cookies and cream, chocolate and Etc.
Today, this is my version of Polvoron Recipe classic and simplest. Enjoy!
Ingredients:
1 1/2 cups powdered milk
2 cups all-purpose flour (toasted)
3/4 cup melted butter
1 cup sugar
Directions:
In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.
Melt butter then set aside.
Then combine powdered milk, toasted flour and sugar.
Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
Press the mould in the Polvoron mixture till you have filled up the cavity.
On a plate, press the mould to make the mixture more compacted.
Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
Use a cellophane wrapper to wrap the molded Polvoron.
In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.
Melt butter then set aside.
Then combine powdered milk, toasted flour and sugar.
Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
Press the mould in the Polvoron mixture till you have filled up the cavity.
On a plate, press the mould to make the mixture more compacted.
Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
Use a cellophane wrapper to wrap the molded Polvoron.
