Yema Filipino Recipe!!!

Yema Filipino Recipe!!!

Yema is a very gooey and soft custard candy that was created by Filipino’s during the time of Spanish colonization. It comes from the word yolk in Spanish. Originating from the province of many sweets, Bulacan. It comes in different forms and shapes then covered in sugar. It is usually wrapped in colorful cellophane or skewered in toothpicks.

This chewy treat is served bite-sized and is a finger food. We Filipinos love to eat it after our meals, as a snack or anytime you have a craving for anything sweet. Today I will give you my version of Yema Filipino Recipe! Enjoy!

 

Ingredients:

12 pcs. egg yolks

1/2 cup granulated sugar, for coating

1 can condensed milk-410 ml

1 roll plastic food wrapper

 

Directions:

In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.

Transfer to a plate and let it cool before forming into balls.

Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.

Place sugar in a bowl and roll the yemas balls to coat them.

Place each candy in the middle of squared plastic food wrapper.

Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.

Refrigerate for an hour or so,

Serve,

Share and Enjoy!

Yema Filipino Recipe!!!
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Yema Filipino Recipe!!!
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Ingredients
Servings:
Instructions
  1. In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.
  2. Transfer to a plate and let it cool before forming into balls.
  3. Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.
  4. Place sugar in a bowl and roll the yemas balls to coat them.
  5. Place each candy in the middle of squared plastic food wrapper.
  6. Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.
  7. Refrigerate for an hour or so,
  8. Serve,
  9. Share and Enjoy!
Recipe Notes

Do not over cook your mixture, it will turn into dark color and it would taste bitter.

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Colorful Layered Jello

Colorful Layered Jello

 

Jello

Layered Jello

Nothing is more festive than layered jello, it’s always great at any party.  You can tailor the colors to match the occasion or the party theme.  It’s very versatile and tastes great too.

Layered Jello is a great idea for kids’ parties.  They’re firm enough to be be finger food.  For younger children cut them into smaller cubes so the little hands can pick them up easily.  When we serve this at parties we cut them into squares and place each square in a paper cupcake liner.  The liners come in a variety of colors and designs, I’m sure you’ll find some to match your party theme!  For added fun cut the Jello into cool shapes with cookie cutters!

In this recipe we use the classic flavors/colors orange, lime, blue raspberry, and strawberry.  But you can mix and match different color combinations, like red, white, and blue for 4th. Of July, or red, green, and white for Christmas.  You can even use cookie cutters to make fun shapes.  The possibilities are endless, enjoy!

 

Ingredients:

4 (3oz. each) packages JELLO : orange, lime, blue raspberry, strawberry

6 envelopes KNOX unflavored gelatin

1 cup sweetened condensed milk

 

Directions: 

  1.  Mix 2 envelopes Knox gelatin with 1 cup hot water. Combine with condensed milk to make gelatin/milk mixture.  Set aside. 
  2. Combine Strawberry Jello, 1 envelope Knox gelatin, 1 ½ cups hot water.  Cool.  Pour into 9”x13” glass pan.  Refrigerate until set.  About 30 mins. 
  3. Pour 1/3 of milk/gelatin mixture over firm first layer.  Refrigerate until firm.  About 30 mins.  
  4. Repeat steps 2 & 3 with the remaining Jello flavors alternating with milk/gelatin mixture.  You should end up with 4 colored layers and 3 white layers in between.
  5. When all layers are set cut into squares or desired shapes.

*Setting time may increase as the layers get thicker.  

*Be sure that the layers are firm before pouring the next layer. 

*Cool Jello mixture thoroughly before pouring onto set layers.

*Keep milk mixture at room temperature until ready to pour, do not refrigerate.  Stir occasionally so gelatin does not set at the bottom.

*Use a cool clean knife to cut thru Jello.  

Colorful Layered Jello
Print Recipe
Festive and fun finger food that everyone loves! It can be made using any Jello color and flavor combination!
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Colorful Layered Jello
Print Recipe
Festive and fun finger food that everyone loves! It can be made using any Jello color and flavor combination!
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Servings Prep Time
32 Pieces 3 Hours
Cook Time Passive Time
0 Hours 2 1/2 Hours
Ingredients
Servings: Pieces
Instructions
  1. Mix 2 envelopes Knox gelatin with 1 cup hot water. Combine with condensed milk to make gelatin/milk mixture. Set aside.
  2. Combine Strawberry Jello, 1 envelope Knox gelatin, 1 ½ cups hot water. Cool. Pour into 9”x13” glass pan. Refrigerate until set. About 30 mins. .
  3. Pour 1/3 of milk/gelatin mixture over firm first layer. Refrigerate until firm. About 30 mins.
  4. Repeat steps 2 & 3 with the remaining Jello flavors alternating with milk/gelatin mixture. You should end up with 4 colored layers and 3 white layers in between.
  5. When all layers are set cut into squares or desired shapes.
Recipe Notes

*Setting time may increase as the layers get thicker.  

*Be sure that the layers are firm before pouring the next layer. 

*Cool Jello mixture thoroughly before pouring onto set layers.

*Keep milk mixture at room temperature until ready to pour, do not refrigerate.  Stir occasionally so gelatin does not set at the bottom.

*Use a cool clean knife to cut thru Jello.  

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Tupig Filipino Recipe!!!

Tupig Filipino Recipe!!!

Tupig is a popular Filipino recipe/delicacy that is composed of glutinous rice “Malagkit”, coconut mik and shredded young coconut meat wrapped in fresh banana leaves and gill in hot charcoal.  It is an all-time favourite present “Pasalubong” among tourists and travellers.

Tupig filipino recipe is one of the best native Filipino delicacies for merienda or giveaways to relatives and friends. There are different Filipino versions depending where it is being made. But for now, this is my version of Tupig Filipino Recipe. Have fun and Enjoy!

 

Ingredients:

2 cups glutinous rice

1 pc. big banana leaf

1 cup young coconut strips

1 – 1 ½ cup coconut milk

½ cup brown sugar

 

Directions:

Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.

Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.

Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.

Place mixture in a bowl and add the coconut strips.

Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.

Immediately place and grill in charcoal once you wrap one.

Cook by turning frequently.

Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.

Serve while it hot,

Share and Enjoy!!!

Tupig Filipino Recipe!!!
Print Recipe
Servings Prep Time
3-5 people 30 mins.
Cook Time Passive Time
10 mins. 40 mins.
Servings Prep Time
3-5 people 30 mins.
Cook Time Passive Time
10 mins. 40 mins.
Tupig Filipino Recipe!!!
Print Recipe
Servings Prep Time
3-5 people 30 mins.
Cook Time Passive Time
10 mins. 40 mins.
Servings Prep Time
3-5 people 30 mins.
Cook Time Passive Time
10 mins. 40 mins.
Ingredients
Servings: people
Instructions
  1. Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
  2. Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
  3. Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
  4. Place mixture in a bowl and add the coconut strips.
  5. Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
  6. Immediately place and grill in charcoal once you wrap one.
  7. Cook by turning frequently.
  8. Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
  9. Serve while it hot,
  10. Share and Enjoy!!!
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Gulaman – Gelatin in Coconut Milk Recipe!!!

Gulaman – Gelatin in Coconut Milk Recipe!!!

Gulaman is a local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or clear, unflavoured. This dessert is very simple, easy to prepare and cook. This is one of all time Filipino desert and is sold by vendors everywhere. It is another popular dessert in the Philippines, mainly because it’s easy to make and it’s very economical.

My mother always surprised me with this dessert, you can choose ingredients you want and you can add anything you like. My mother though me how to do it perfectly but I insist, this is how I do it. This is my version of Gulaman – Gelatin in Coconut Milk Recipe. Enjoy!

 

Ingredients:

1 bar gulaman (unflavoured gelatin) green or red

1 pc. medium coconut, grated

1/2 cup pinipig, toasted

1/2 cup sugar

3 cups water

 

Directions:

Rinse gulaman in cold water. Drain and shred to pieces.

Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved.

Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities. Chill mixture in the refrigerator until set.

Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.

When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.

Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago “tapioca” to each glass instead of toasted pinipig.

Serve,

Share and Enjoy!!!

Gulaman - Gelatin in Coconut Milk Recipe!!!
Print Recipe
Cook Time
30 minutes
Cook Time
30 minutes
Gulaman - Gelatin in Coconut Milk Recipe!!!
Print Recipe
Cook Time
30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Rinse gulaman in cold water. Drain and shred to pieces.
  2. Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved.
  3. Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities. Chill mixture in the refrigerator until set.
  4. Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.
  5. When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.
  6. Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago “tapioca” to each glass instead of toasted pinipig.
  7. Serve,
  8. Share and Enjoy!!!
Recipe Notes

Several layers of cheese cloth may also be used to strain the gelatin mixture.

You can buy fresh coconut milk at any Asian Markets near you.

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Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe

Kamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe

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Kamote Turon or Lumpiang Kamote (fried sweet potato roll) is a famous and easy to prepare Filipino dessert (panghimagas) or snack (merienda).  

Kamote (sweet potato) is abundant in our place.  They grow anywhere even if you don’t tend them. I plant sweet potatoes with the help my my grandmother.   My grandmother has a green thumb she easily grows fruits and veggies.

When we were younger my cousins and I would help my grandmother plant and harvest sweet potato.   We made some of them into  Kamote Turon or Lumpiang Kamote. There are different versions of how to make Kamote Turon but for me this is the best recipe.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds)Buko Pie – Filipino Coconut Pie and Cascaron – Bitsu-Bitsu (Dough Balls) Recipe!

 

Ingredients:

1 kg. sweet potatoes

¼ kg. langka (jackfruit) fresh or preserved available at Asian Marke

1 pack cheese any kind of cheese will do

1 pack desiccated coconut

1 can condensed milk

¼  cup chocolate  syrup

1 pack (roll) lumpia wrappers

 

Directions:

Wash the sweet potatoes then boil for 40-50 minutes or until its tender; set aside to cool.

While waiting for the sweet potato to be cooked, slice the jack fruit horizontally into smaller pieces.

Peel cooked sweet potato.

Mash the sweet potatoes using fork or masher.

Add the condense milk and the cheese to the mashed sweet potato and mix  thoroughly.

Place a spoonful of sweet potato mixture on a lumpia wrapper and add langka strip on top and roll like an eggroll.

Deep fry until it turn into golden brown.

Roll the fried sweet potato roll in desiccated cocount.

Drizzle rolls with chocolate syrup.

Serve with hot or cold drinks.

 

Share and Enjoy!!!

Kamote Turon - Lumpiang Kamote (Sweet Potato Roll) Recipe!!!
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Sweet and crunch deep fried sweet potato eggroll.
Kamote Turon - Lumpiang Kamote (Sweet Potato Roll) Recipe!!!
Print Recipe
Sweet and crunch deep fried sweet potato eggroll.
Ingredients
Servings:
Instructions
  1. Wash the sweet potatoes then boil for 40-50 minutes or until its tender; set aside to cool.
  2. While waiting for the sweet potato to be cooked, slice the jack fruit horizontally into smaller pieces.
  3. Peel cooked sweet potato.
  4. Mash the sweet potatoes using fork or masher.
  5. Add the condense milk and the cheese to the mashed sweet potato and mix thoroughly.
  6. Place a spoonful of sweet potato mixture on a lumpia wrapper and add langka strip on top and roll like an eggroll.
  7. Deep fry until it turn into golden brown.
  8. Roll the fried sweet potato roll in desiccated cocount.
  9. Drizzle rolls with chocolate syrup.
Recipe Notes

Do not over cook the lumpia get it done when its golden brown cause if you over cook it, the whole thing would be bitter.

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