Aug 1, 2017 | Desserts, No Bake Desserts, Recipes
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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Instructions
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.
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Recipe Notes
You can add ice to make a chilly dessert perfect for this warm weather.
Aug 30, 2016 | Cookies, Cakes & Pies, Desserts, Parties, Recipes, Snacks
Buko Pie is a popular Filipino delicacy from the southern regions of Luzon especially in Laguna Province. Tourists and locals travel to Laguna for the pie. They buy extra to take home. It’s a traditional pasalubong or homecoming gift.
Buko Pie is a 2 crusted pie filled with creamy coconut juice, soft young coconut meat, evaporated milk, sugar and cornstarch. Buko Pie is an excellent mid-afternoon snacks, paired with your favorite coolers.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat, Filipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings, Chicharon (Crispy Pork Rinds) Recipe and Chicharon (Crispy Pork Rinds)!
Ingredients:
Crust
2 cups all-purpose flour
1/2 cup margarine or butter, cut into thin slices
1/4 cup shortening
1 tsp. sugar
1/2 tsp. salt
5-6 tbsp. cold water
1 egg for eggwash
Filling
2 cups grated buco (young coconut meat) – You can buy this frozen at Asian Markets
1 cup buco water/juice – You can buy it in cans or frozen at Asian Markets
1 cup evaporated milk
1/3 cup cornstarch
1/2 cup sugar
1 tsp. vanilla
Directions:
Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
Filling
– In a saucepan, combine sugar and cornstarch then add milk and buco water. Cook over medium heat until thickened.
– Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.
For the Crust
– In a bowl combine flour, sugar and salt.
– Cut in the butter and shortening until the mixture looks like coarse crumbs.
– Add a tbsp. of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
– Form into two balls, one of which should be bigger than the other.
– Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill with the buco mixturethen set aside.
Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
Using a fork or knife, prick holes on the top crust so that steam can escape while baking.
Brush the top crust with eggwash. (beat egg to make egg wash)
Bake for about 30-40 minutes or until golden brown.
Allow to cool before slicing.
Serve,
Share and Enjoy!!!
Instructions
Filling
Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
– In a saucepan, combine sugar and cornstarch then add evaporated milk and buco water. Cook over medium heat until thickened.
– Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.
Crust
– In a bowl combine flour, sugar and salt.
– Cut in the butter and shortening until the mixture looks like coarse crumbs.
– Add a tbsp. of water one at a time.
Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
Assembly
– Form into two balls, one of which should be bigger than the other.
– Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill up with the buco mixture filling then set aside.
Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
Using a fork or knife, prick holes on the top crust so that steam can escape while baking.
Brush the top crust with eggwash. (beat egg to make egg wash)
Bake for about 30-40 minutes or until golden brown.
Allow to cool before slicing.
Jun 7, 2016 | Desserts, Frozen Treats, No Bake Desserts, Recipes, Snacks
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 Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Merienda Series – Bibingka Galapong and Puto Cheese (Steamed Rice Cake with Cheese).
*This post contains affiliate links
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.
Instructions
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.
Recipe Notes
You can also make this in a bowl instead of a tall glass.
May 24, 2016 | Desserts, No Bake Desserts, Recipes
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 (Purple Yam Jam) Recipe!!!
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Halayang Ube (Purple Yam Jam) Recipe!!!
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Instructions
Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.
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Peel and finely grate the ube 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 a drizzle of condensed milk.
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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.
