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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Mais con Yelo – Refreshing Filipino Snack

Mais con Yelo – Refreshing Filipino Snack

Maiz con Yelo

Mais con Yelo is a sweet and refreshing snack popular in the Philippine . The name is derived from Spanish and literally means “corn with ice”.

Mais con Yelo is made of sweet corn kernels, milk, sugar and shaved ice.  It is an easy Filipino merienda (snack) or dessert that is commonly by street vendors specially during the summer months.

Mais con Yelo is one of the best summer treats, a truly refreshing sweet milky cooler. It’s also very affordable and easy to prepare at home.  When we were kids our mothers and grandmothers always made this treat for us!  All you really need are 4 ingredients; corn, ice, sugar, and milk.  If you want to make it little fancier you can top it off with a scoop of ice cream; vanilla, sweet corn, and mango flavors are go well!  You can even sprinkle some crushed corn flakes on top to give it a bit of crunch!

If you’re looking for more merienda recipes check out our Merienda Series recipes including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronMerienda Series – Bibingka Galapong and Puto Cheese (Steamed Rice Cake with Cheese).

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Ingredients: Makes 2

1/2 cup canned sweet corn kernels

2-5 tbsp. cornflakes, crushed

1/4 cup condensed milk

1/4 cup evaporated milk

2-5 tbsp. white sugar according to your taste

2-3 cups shaved or crushed

2 scoops vanilla, sweet corn,  or mango flavored ice cream (optional)

 

Direction:

Crush or shave the ice using an shaved ice machine, blender, or food processor.

Combine evaporated milk and condensed milk in a large bowl.

Place 2 tablespoons of corn kernels in each tall glass

Add a layer of shaved or crushed ice on top of the corn kernels.

Add another 2 tablespoons of corn kernels followed by another layer of ice

Add remaining corn kernels on top of the ice.

Sprinkle crushed cornflakes on top.

Pour-in half milk mixture into each glass then add sugar according to
your taste.

Top with a scoop of ice cream if desired.


Mais Con Yelo Recipe!!!
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Mais Con Yelo Recipe!!!
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Ingredients
Servings:
Instructions
  1. Crush or shave the ice using an shaved ice machine, blender, or food processor.
  2. Combine evaporated milk and condensed milk in a large bowl.
  3. Place 2 tablespoons of corn kernels in each tall glass
  4. Add a layer of shaved or crushed ice on top of the corn kernels.
  5. Add another 2 tablespoons of corn kernels followed by another layer of ice
  6. Add remaining corn kernels on top of the ice.
  7. Sprinkle crushed cornflakes on top.
  8. Pour-in half milk mixture into each glass then add sugar according to your taste.
  9. Top with a scoop of ice cream if desired.
Recipe Notes

You can also make this in a bowl instead of a tall glass.

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Halayang Ube (Purple Yam Jam) Recipe!!!

Halayang Ube (Purple Yam Jam) Recipe!!!

Halayang Ube

Halayang Ube is a Filipino Dessert made from purple yam. There are several ways of preparing this sweet dish; some versions use condensed milk to sweeten the yam, while others cook it using coconut milk. My  version is very simple, but the outcome is something that you’ll love!

“Ube” is the purple yam ( Dioscorea alata) that grows abundantly in the Philippines.  Purple Yams are amazing and Filipinos love it.   It’s mostly used for flavoring desserts including Ice Cream, cakes, cookies, tarts, and other pastries.

This yam’s peak season is at the end of each year which is why Ube flavored desserts are traditionally made and served during the holiday season.  One of the most popular ways to use this purple yam is called Halayang Ube.

The name is derived from the Spanish word “jalea” which means jelly or jam; so Halayang Ube is quite literally Purple Yam Jam.  It can be eaten alone or as a filling for tarts, rolls, sweet buns, and other pastries.  It is also one of the ingredients of Halo-Halo a very popular Filipino iced dessert which means “mixed together”.  Halo-Halo is a variety of sweets  served with crushed or shaved ice, drizzled with milk, and topped with Halayang Ube, leche flan, or ice cream.

We’ll be sharing a Halo-Halo recipe as part of our Merienda Series, but for now I will share my recipe for Halayang Ube.  After all you’ll need some of this delicious Purple Yam Jam for your Halo-Halo!

Halayang Ube is made by boiling purple yams, grating or mashing it, then cooking it with coconut milk or condensed milk until it thickens.  It’s then cooled down, then placed in a mold or pan, and refrigerated until it solidifies/  It is served cold, and  can be topped with toasted shredded coconut or condensed milk.



Here’s my recipe!

Ingredients:

2 Lbs.  purple yam

2 cans (12 ounces) condensed milk

1 can (14 ounces) evaporated milk

1/2 cup butter or margarine

1/2 tsp of vanilla (optional)

 

Directions:

Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.

Drain and let cool.

Peel and finely grate the cooked yam.

Heat a big wok in medium heat.

Melt butter or margarine then add the vanilla flavoring and condensed milk and mix well.

Add the grated  yam then lower the heat.

Keep on stirring and mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

Add evaporated milk and continue to mix for 15 minutes.

Let cool and place on a large platter, pan, or mold.

Refrigerate before serving.

Serve it cool, you can top it with toasted coconut or drizzled with condensed milk.

 

Share and Enjoy!!!

 

 

Halayang Ube
Halayang Ube (Purple Yam Jam) Recipe!!!
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Halayang Ube
Halayang Ube (Purple Yam Jam) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.
  2. Drain and let cool.
  3. Peel and finely grate the ube yam.
  4. Heat a big wok in medium heat.
  5. Melt butter or margarine then add the vanilla flavoring and condensed milk and mix well.
  6. Add the grated yam then lower the heat.
  7. Keep on stirring and mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
  8. Add evaporated milk and continue to mix for 15 minutes.
  9. Let cool and place on a large platter, pan, or mold.
  10. Refrigerate before serving
  11. Serve it cool. You can top it with toasted coconut or a drizzle of condensed milk.
  12. Share and Enjoy!!!
Recipe Notes

You can put any toppings you want, I  prefer grated peanuts.

You can top it also with toasted coconut, grated cheese and anything you want as long as you enjoy your jam.

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Cassava Cake – Filipino Style Dessert

Cassava Cake – Filipino Style Dessert

Cassava Cake

 

My all time favorite Filipino dessert is Cassava Cake.  What you may ask is Cassava Cake?  It’s a sticky dessert made from the Cassava (Manihot esculenta) a starchy tuberous root widely cultivated in the tropical and sub-tropical regions of the world.  It is a staple in the developing world.  When it’s dried its to a powdery or pearly extract we call it tapioca!

In the Philippines cassava is grated and used as the main ingredient for desserts including Suman, a sticky dessert wrapped in banana leaves.  I like that too, but my favorite is Cassava Cake the way my grandma used to make.  This so called cake isn’t really a cake, at least not in consistency.  It is not “cakey” or “spongy” at all, instead is has a sticky consistency similar to “mochi”.

I’ve had several versions of Cassava Cake, made by different friends hailing from other provinces of the Philippines. From what I have observed it seems that different regions prepare it differently.  I like our version the best, the bottom part has that same sticky consistency, but it has an almost custardy top layer.  My version is also pretty sweet, just perfect for my sweet tooth.    I do have to say that Cassava Cake may be an acquired taste, some folks love it and others can’t stand it.

This recipe has been in our family for years! The only difference in we’ve “modernized” it.  Back in the day my grandma and aunts would spend a day grating the cassava and coconut, then the evening soaking the grated coconut and squeezing out the milk.  These day we buy the frozen coconut milk and grated cassava, so much easier.  You can use canned coconut milk instead of the frozen one, but my aunt insists the frozen coconut milk is best.  You can buy both the frozen grated cassava and coconut milk at most Asian markets.   I hope you like it!

Ingredients:

1 16 oz. bag frozen grated cassava, thawed

1 16 oz. bag frozen coconut milk, thawed

1 Can Evaporated Milk

1 Can Condensed Milk

1/2 Cup Sugar

6 Egg Yolks

1/2 Stick Butter, Melted

 

Directions:

  1.  Mix all ingredients is a large bowl.  Stir well to make sure sugar dissolves and milks are well blended.
  2. Pour into 9″ x 13″ baking pan.
  3. Place filled pan into a larger roasting pan.
  4. Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
  5. Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
  6. Cool and serve.

 

 

Cassava Cake
Cassava Cake - Filipino Style
Print Recipe
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Cassava Cake
Cassava Cake - Filipino Style
Print Recipe
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Ingredients
Servings: 9 x 13 Pan
Instructions
  1. Mix all ingredients is a large bowl. Stir well to make sure sugar dissolves and milks are well blended.
  2. Pour into 9" x 13" baking pan.
  3. Place filled pan into a larger roasting pan.
  4. Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
  5. Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
  6. Cool and serve.
    Cassava Cake
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Leche Flan – The Filipino Version

FlanEver since I can remember “Leche Flan” was always a party staple.
My mother, grandmothers, and aunts make this yummy custard for every family get together, and I’ve always loved it!

Growing up I watched the women in our family make this beloved Filipino dessert a day or two before a party.  They always steamed it in the oven by placing the pans in a water bath.  So when I started making it for my family and events I made it just the way my grandmother did.  Little did I know there was an easier and faster way to make it on the stove top!

I don’t make this flan often, it’s SO good, but SO unhealthy!  Just thinking about the ingredients in this dessert makes my arteries harden!  It’s made from all the good stuff; egg yolks, milk, and sugar, so what’s not to like?  I do make it at least twice a year, Thanksgiving and Christmas, although every so often during the rest of the year I get a yen for it.  I try not to make it so I go to different Filipino restaurants in search for Leche Flan that tastes like homemade.  Alas nothing in my area ever comes close and I walk away disappointed and still craving it.  I usually end up whipping up a batch once or twice during the year, but that’s it!

Flan has a long history, its origins date back to Ancient Rome nearly 2000 years ago.  Flan means “flat cake” in Latin.  Back in the day this egg based custard was basically a savory dish, a particular delicacy was eel flan!  (There is an ancient record of a sweet honey flan.)  When Rome conquered the known world they took their flan recipes with them, hence it spread throughout Europe.  The Roman Empire may have fallen, but their flan survives, having been adapted to the sweeter versions we know today.

The Spaniards where the first to top flan with caramel sauce.  Their recipes went with them when they colonized South America, Mexico, and beyond.  Today we think of Flan as a Latin Dessert with many different flavors including coffee, cinnamon, strawberry, and more.  The Philippines was under Spanish rule for 500 hundred years, plenty of time for Flan to become a Filipino favorite!

Our version of flan is sinfully delightful!  It’s creamy and smooth, and very yummy.  It is however chock full of cholesterol.  The recipe calls for egg yolks!  My mother and other relatives have tried to make our family recipe more health friendly, but it’s not the same.  I’ve only ever used my grandmother’s recipe.  I will not settle for anything less!  I figure we don’t indulge often, and if you go thru the trouble of making it you might as well do it right.

I did however recently try the stove top method  and love it!  So the only change I’m making from now on is in the cooking method. Here’s my grandma’s recipe!  Enjoy!

Ingredients:

8 egg yolks
1 cup sugar
1 can condensed milk
1 can evaporated milk
1 tsp. pure vanilla extract
1 tsp. finely grated lime rind

Topping:

1/2 cup sugar
1/4 cup water

Directions:

1.  Prepare your steamer.  I didn’t have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9″ cake pan on the bottom and filled it with water even with the cake pan.  I then placed the 9″ cake pan I was using for the flan on top of the inverted one.

Flan

2.  Make your caramelized sugar topping in a non-stick sauce pan.

Put 1/2 cup and 1/4 cup water in pan.  Set it over medium to medium/high heat, you will have to adjust the heat as it boils.

Flan

Let it boil.  This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn’t burn.  If it’s boiling too much lower the heat.  (see video below)

Flan

The sugar mixture will thicken into a syrup as it boils,  It’s important to keep the liquid moving in the pan by constantly rotating the pan as it boils.  Hold it close to the stove so it keeps boiling.

Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn.
This happens very fast so keep a close eye on it.  As you swirl the syrup the brown color will spread.  When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.

Once you’ve poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens.  Set aside.

Flan

3.  Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl.  Stir until it’s smooth and sugar has dissolved.

4.  Stir in vanilla and lime rind.  Stir very well.

5.  Strain egg mixture into prepared pan.  Make sure you strain out all the rind.

6.  Place lid on large pot.  Steam on the stovetop at medium/low to medium heat.  Steam for about 30-40 minutes or until tester comes out clean.

7.  Remove from steamer and cool at least 2-3 hours.

8.  Run a knife around the edge to loosen the sides.  Invert into serving dish when ready to serve.  Make sure it’s completely cooled before inverting or it will fall apart.

Leche Flan
Print Recipe
This is the Filipino version of this custard dessert.
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Leche Flan
Print Recipe
This is the Filipino version of this custard dessert.
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Servings Prep Time
8 Slices 30 Minutes
Cook Time Passive Time
40 Minutes 2-3 Hours
Ingredients
Caramelized Topping
Flan
Servings: Slices
Instructions
Caramelized Topping
  1. Put 1/2 cup and 1/4 cup water in pan. Set it over medium to medium/high heat, you will have to adjust the heat as it boils.
  2. Let it boil. This happens fairly quickly and once it starts boiling you have to keep swishing it around so it doesn't burn. If it's boiling too much lower the heat.
  3. The sugar mixture will thicken into a syrup as it boils, It's important to keep the liquid moving in the pan by constantly rotating the pan as it boils. Hold it close to the stove so it keeps boiling.
  4. Once the syrup starts to turn golden brown on the edges you must keep swirling it or it will burn. This happens very fast so keep a close eye on it. As you swirl the syrup the brown color will spread. When the entire mixture is a thick golden brown remove from heat immediately and pour into the prepared cake pan.
  5. Once you've poured it into the pan immediately swirl it around to coat as much of the pan bottom as possible before it hardens. Set aside.
Flan
  1. Mix egg yolks, sugar, condensed milk, and evaporated milk in a bowl. Stir until it's smooth and sugar has dissolved.
  2. Stir in vanilla and lime rind. Stir very well.
  3. Strain egg mixture into prepared pan. Make sure you strain out all the rind.
  4. Place lid on large pot. Steam on the stovetop at medium/low to medium heat. Steam for about 30-40 minutes or until tester comes out clean.
  5. Remove from steamer and cool at least 2-3 hours.
  6. Run a knife around the edge to loosen the sides. Invert into serving dish when ready to serve. Make sure it's completely cooled before inverting or it will fall apart.
Recipe Notes

Prepare your steamer.  I didn't have a large enough steamer so I used a very large pot with a lid.
I placed an inverted 9" cake pan on the bottom and filled it with water even with the cake pan.  I then placed the 9" cake pan I was using for the flan on top of the inverted one.

This recipe uses only egg yolks, don't discard the egg whites, you can make meringues or freeze them to use later.  I use them to make egg white omelets.

 

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