Banana Cupcakes with Chantilly Icing

Banana Cupcakes with Chantilly Icing

I recently found myself with several over ripe bananas and leftover Buttermilk.  I know over ripe bananas usually mean a batch or two of Banana Bread, but I still had a few loaves in the freezer.  Besides I wasn’t in the mood for Banana Bread.

I was however in the mood for cake!  So why not bake some banana cupcakes?  Then I remember that a local bakery sold this yummy banana cake with Chantilly Icing.  I think Chantilly icing must a a local Hawaii favorite because the recipe isn’t too easy to come by.

You might be wondering what Chantilly Icing is.  Well it’s sort of hard to describe, it’s sweet, creamy, and buttery; kind of but not quite like the frosting on a German Chocolate cake.

In Hawaii Chantilly icing is used on Chantilly Cake which is very similar to a German Chocolate Cake but with macadamia nuts instead of coconut flakes.  It’s also used to top Liliha Bakery’s Coco Puffs, those delectable chocolate cream filled puffs. It’s also used on Banana Cake!

So to make these really yummy Banana Cupcakes with Chantilly Icing I used 2 different recipes.  The Banana Cake recipe and a recipe for that delicious Chantilly Frosting.  The frosting I made was more than enough to ice the cupcakes.  I refrigerated the leftover frosting and used them on a chocolate cake a few days later.

Banana Cupcakes

Ingredients:

3/4 Cup Butter, softened to room temperature

2 Cups Sugar

3 Eggs

1 Tsp. Vanilla

1/2 Tsp. Ground Cinnamon

2 Very Ripe Bananas, mashed

2 Tsp. Lemon Juice

3 Cups Flour

1 1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 1/2 Cup Buttermilk

Directions:

Preheat Oven to 325 degrees

Line Cupcake tins with cupcake wrappers

Cream together butter and sugar.  Beat in eggs one at a time.

Beat in vanilla and cinnamon.

Add lemon juice to mashed bananas and stir until smooth.

Add to butter mixture.

Sift flour, baking soda, and salt together.

Alternately add flour mixture and buttermilk to the butter mixture.

Mix well.

Pour batter into cupcake wraps about 3/4 full.

Smooth tops.

Bake for about 50-60 minutes or until toothpick inserted in the middle comes out clean.

Remove from oven and cool.

Frost when completely cooled.

Chantilly Icing

Ingredients:

1 2/3 Cup Butter

1 1/2 Cup Evaporated Milk

1 1/2 Cup Baker’s or Caster Sugar

2 Tsp. Vannilla

2 Eggs

2 Egg Yolks

2 Tbs. Corn Starch

Directions:

Melt Butter in saucepan over medium low heat.

Remove from heat and cool slightly.

Whisk in milk, sugar, and vanilla.

Then whisk in eggs and yolks one at a time.

Cook on medium hear until it comes to s low boil.  Whisking is it intermittently.

Once it boils cook for another 2 minutes continuing to whisk intermittently.

Remove from heat then quickly sift in cornstarch while whisking.  Whisk cornstarch quickly and hard to prevent it from lumping.

Pour into a shallow bowl and cool to room temp.

Cover and refrigerate about 3 hours or until it’s in a spreadable consistency.

Frost cooled  cupcakes.


Banana Cupcakes with Chantilly Icing
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Banana Cupcakes with Chantilly Icing
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Banana Cupcakes
Chantilly Icing
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Butter Mochi

Butter Mochi

When I was growing up surrounded by family, mostly all were Filipino, this yummy dessert was called Bibinka.  It’s soft and sticky in the middle with a bit of coconutty crust on top.

When my family moved to Hawaii back in the late 1970’s what we called Bibinka was called Butter Mochi.  They are essentially the same thing and whatever you call it it’s delicious!

I looked up the recipe for both Butter Mochi and Bibinka and they are very similar.  In fact when I make it I often interchange the recipes.  My kids and grandkids love it which ever recipe I use.

Both ingredients use Sweet Rice Flour which can be purchased at an Asian Market.   They also so use coconut milk which again can be  purchased at the Asian Market.

Butter Mochi

Ingredients:

1 Box Mochiko Flour (Sweet rice flour)

2 Eggs, beaten

1/2 Cup melted butter

1 Tsp. Baking Powder

1 Tsp. Vanilla

1 3/4 Cup Sugar

1 Can Coconut milk

1 Can Evaporated Milk

1/2 Cup Water

Directions:

Oil a 9 x 13 baking pan.

Pre-heat oven to 325 degrees.

Mix all ingredients together in a large bowl.

Pour into baking pan.

Bake for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean and the middle is firm.

Cool and cut into squares.

 

Butter Mochi
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Butter Mochi
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Cassava Cake – Filipino Style Dessert

Cassava Cake – Filipino Style Dessert

 

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 - Filipino Style
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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 - 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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Sweet Potato Pie – Old Fashioned Comfort Food

Every year at Thanksgsweet potato pieiving I like to try something new to add to our Thanksgiving dinner menu.  If we like it then it becomes a permanent addition to our traditional meal.

This year my grandson Dion and I decided to try our had at a Southern Thanksgiving meal staple, Sweet Potato Pie.  I’ve never actually had Sweet Potato Pie, but Dion loves it.  He says it’s his favorite pie, specially the way his grandmother from Atlanta makes it.

Sweet Potato Pie is a Southern specialty that can be served instead of or beside the traditional Pumpkin Pie which graces just about everyone’s Thanksgiving dessert table.

So we searched online for a Sweet Potato Pie recipe; we found hundreds!  Each one touting that it was the best of course.  Well we experimented with a couple of different recipes and relied on Dion’s recollections of watching his Southern grandma make her pies.  In the end by tweaking and patching several recipes together we ended up with our own version which turned out quite nicely if I do say so myself.

We’ll share our version of Sweet Potato Pie below, but before we do here are a few things we learned along the way.  It might help you out and save you from making the same mistakes we made.

  1.  Use fresh yams!  Not canned yams preserved in sweet syrup!  Don’t get me started on this, just ask yourself, would your granny use canned yams?  I doubt it!
  2. Use Large RED Yams.  Not white yams, or purple yams, or Okinawan sweet potato.  Just plain old Red Yams!  And before you ask, yes there are many varieties of yams and sweet potatoes in the markets.  So don’t get fancy, keep it simple, RED Yams.
  3. Bake your yams DO NOT boil them!  This saves you from peeling and chopping raw yams.  BTW have you ever tried peeling and chopping raw yams or sweet potatoes?  No?  Well let me tell you peeling and chopping wood might just be easier!  Most importantly baked yams make a better pie filling, it’s not mushy or watery like boiled yams can be.  And you can bake yams for your Sweet Potato Pie up to a week before you actually make your pie.  Still not convinced or it sounds too tedious?  Remember even though it takes an hour to bake the yams it’s actually a hands off hour so you can do something else like making applesauce, doing laundry, or relaxing in the tub.
  4. Baking yams – Place 3 large yams (you wash them first of course) on a parchment covered baking sheet and pop them in a 375° oven.  Bake for 1 hour then remove from oven.  If you are using it to make Sweet Potato Pie right away peel off the skin and mash the yams to make 2 cups of mashed yams then follow the rest of the recipe to make the pie.  If you baked the yams in advance you can either mash it then store the mashed yams in the fridge in an airtight container or place the whole unpeeled yams in a ziplock and refrigerate until you’re ready to mash them for your Sweet Potato Pie.
  5. Just like Pumpkin and pecan pies, a Sweet Potato Pie is considered a custard pie; hence it must have some form of milk or cream.  There are recipes out there that call for milk, cream, or half-and-half; but since it’s a truly Southern specialty you should use canned evaporated milk.  That’s what they used in the Southern states.  Trust me on this you’ll end up with a creamier and smoother Sweet Potato Pie when you use canned evaporated milk.
  6. When you bake your pie pay close attention to the timer.  Test pie before removing from oven.  First nudge the pie – the center of the pie should be slightly softer than the rest of the pie so that it jiggles a bit when nudged.  Then insert a knife or a toothpick at the center – it should come out clean but moist.
  7. Let baked pie stand for about 30 minutes before cutting it.  This will firm it up so sliced don’t fall apart.  Better yet refrigerate the pie overnight then remove from fridge about 30 minutes before serving so it warms up to room temperature.  I like my custard pies cool I feel it brings out the sweetness.

Having said that here’s our recipe:

Ingredients:

2 Large Red Yams – Baked & Mashed to yield 3 cups (see tips for baking instructions)

1  Cup butter – softened

4  Cups Sugar

1 Can Evaporated Milk 12oz.

1 1/2 Tsp Vanilla Extract

6  eggs – beaten

1 1/2 Tsp ground cinnamon

2 Unbaked deep dish pie shells – homemade or frozen

Proceedure:

Mix together first 4 ingredients until well blended.

Stir in Vanilla, Eggs, and Cinnamon.

Pour filling into unbaked pie shells.

Bake in a 350° oven for 1 hour or until filling is set and/or tester comes out clean but moist.

Let stand at least 30 minutes before slicing.

Garnish and serve with whipped cream if desired.

 

Sweet Potato Pie
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Sweet Potato Pie
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Ingredients
Servings:
Instructions
  1. Mix together first 4 ingredients until well blended.
  2. Stir in Vanilla, Eggs, and Cinnamon.
  3. Pour filling into unbaked pie shells.
  4. Bake in a 350° oven for 1 hour or until filling is set and/or tester comes out clean but moist.
  5. Let stand at least 30 minutes before slicing.
  6. Garnish and serve with whipped cream if desired.
Recipe Notes

Baking yams - Place 3 large yams (you wash them first of course) on a parchment covered baking sheet and pop them in a 375° oven.  Bake for 1 hour then remove from oven.  If you are using it to make Sweet Potato Pie right away peel off the skin and mash the yams to make 2 cups of mashed yams then follow the rest of the recipe to make the pie.  If you baked the yams in advance you can either mash it then store the mashed yams in the fridge in an airtight container or place the whole unpeeled yams in a ziplock and refrigerate until you're ready to mash them for your Sweet Potato Pie.

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Mango Sago Desert Recipe!!!

Mango Sago Desert Recipe!!!

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!

 

Ingredients:

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

 

Directions:

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.

Serve while it’s chilling cold.

Share and Enjoy!

Mango Sago Desert Recipe!!!
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Mango Sago Desert Recipe!!!
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Ingredients
Servings:
Instructions
For the Tapioca Pearls Procedure:
  1. Boil water on medium heat in a pot then add tapioca pearls then cook for 15 minutes.
  2. Stir constantly and make sure they don’t stick together. It should turn clear when your pearls are cooked.
  3. Drain the pearls and transfer to a bowl of cold water and set as side for a while.
For Final Procedure:
  1. Blend the half of mango cubes, milk, sugar, mango juice and water.
  2. Transfer to a bowl and add the remaining mango cubes and tapioca pearls and stir until well blended.
  3. Refrigerate before for about 2-4 hours before serving.
  4. Serve while it’s chilling cold.
  5. Share and Enjoy!
Recipe Notes

You can add ice to make a chilly dessert perfect for this warm weather.

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