HALO HALO, filipino dessert thats taking over New York City

 

Halo-halo is traditionally served in layers in a cup or bowl: First comes a hodgepodge of ingredients that can range from red beans and cocoa to fresh fruit, followed by a healthy scoop of shaved ice. This is all topped with evaporated milk, leche flan, ube(purple yam) ice cream, caramelized plantains, and strands of macapuno (coconut).

Ingredients     

INGREDIENTS

- Sweetened red beans
- Sweetened garbanzos
- Sweetened saba banana
- Sweetened sweet potato
- Sweetened jackfrui- Sweetened kaong
- Cooked sago
- Pinipig
- Macapuno
- Shaved/Crushed ice
- Ice cream
- Ube haleya
- Leche flan
- Milk
- White sugar

How To Make Halo-halo:
- Half-fill a tall glass with your choice of sweets. Fill with shaved/crushed ice. Top with ice cream, ube haleya or leche flan. Serve with milk and sugar.

Coconut Salad

 

Every Filipino household has their own version of this delicious concoction . While buko salad is mostly made with canned fruits, young coconut, palm fruits, cream and sweetened milk, she likes to add corn kernels and cubed cheese in hers. These are not typical ingredients you’ll find in buko salad but you gotta trust the woman. She knows what’s up. The corn provides additional texture while the saltiness of the cheese balances the overall sweetness dessert

 

 

INGREDIENTS

• 4 cups young coconut, shredded
• 1 (30 ounces) can fruit cocktail, drained
• 1 cup pineapple tidbits, drained
• 1 (15 ounces) can sweet corn kernels, drained
• 1 (12 ounces)sugar palm fruit, drained
• 1 (12 ounces) nata de coco, drained
• 1 cup Eden or Velveeta cheese, cubed
• 1 (14 ounces) sweetened condensed milk
• 1 (14 ounces) can table cream

METTHOD

In a large mixing bowl, add all ingredients and mix

serve when its cold

Brown Rice Cake

Kutsinta or Cuchinta is one of the popular Filipino sticky rice cakes, reddish-brown in color, made from rice flour and served with shredded coconut.

I use both glutinous and regular rice flours, dark brown sugar and the key ingredient : Lye water.

                               

A lot of Filipinos considered kutsinta the top dessert since the chewy and unique taste of the sticky brown dessert brings comfort. It is a delicious dessert and merienda, no doubt about it, and a must try if you are on a Filipino food trip

Read more at: http://cathy.snydle.com/filipino-dessert-recipes.html | Cath

INGREDIENTS

• 1-1/4 cups water
• 3/4 cup brown sugar
• 1 cup flour
• 1 tsp. lye (lihiya) water, for cooking
• grated fresh coconut

METHOD

1. Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well.
2. Boil some water in the steamer. Stir flour mixture to recombine.
3. Fill greased small muffin pans 3/4 full with mixture. Steam for 25 minutes or until toothpick inserted comes out clean. Cool before removing from pans.
4. Before refilling molds for a second batch, stir batter very well because the flour tends to settle at the bottom and may cause thekutsinta to be too soft or soggy on top. Do this before refilling each batch of molds.
5. Loosen sides of molds with spatula before unmolding kutsinta onto plate. Serve with grated fresh coconut sprinkled on top. Do not substitute packaged coconut flakes for freshly grated coconut for this recipe.
6. This recipe may also be steamed in an 8″ square casserole for 30-45 minutes, unmold onto serving plate and cut into squares or diamond shapes.
7. Makes 10pcs of Kutsinta.

Sweet bukarilyo

                                               

 Bukayo is another popular Filipino dessert made from young coconut strips cooked in a boiling syrup of brown sugar then stir until thicken. This dish is one of the popular delicacy and pasalubong by most Filipino

INGREDIENTS

4 young coconuts, grate into strips and reserve juice
a knot of pandan leaves
1/2 kilo brown sugar
1 tablespoon vanilla extract
1/4 teaspoon cornstarch(dissolved in 4 tablespoons water)
1 tablespoon cooking oil

METHOD

1. In a pan, heat oil then stir fry coconut strips until light brown. Set aside.
Part 2
1. In pot, boil coconut juice then add pandan leaves and brown sugar. Keep stirring until dissolves and start to thickens.
2. Remove pandan leaves then add vanilla extract. Stir until well blended.
3. Add coconut strips and dissolved cornstarch then stir frequently until thicken and caramelize.
4. While still hot, scoop a spoonful of mixture into a banana leaves or wax paper.
5. Repeat with the remaining mixture then let it cool for a few hours to harden. Serve.

Ube Halaya

                              

Ube Halaya is a Filipino dessert made from purple yam or “Ube ” as we call it. The recipe is actually really simple and so is the process, but I have to warn you though that it requires muscle power and patience

 

 

INGREDIENTS

• 500 grams frozen purple yam, thawed and grated
• 1 can (300 ml) sweetened condensed milk
• 1 can (400 ml)coconut milk
• 1 can (370 ml) evaporated milk
• ¾ cup butter
• ½ cup sugar

METHOD

1. Melt the butter in a wide, deep pan over medium heat. Add the grated yam and coconut milk. Bring it to a boil while stirring occasionally. Let it cook for 15 minutes. Transfer the yam mixture in a blender or use a stab mixer to turn it into fine puree.
2. Return the yam mixture back to the pan and add the remaining ingredients. Turn heat into medium-low and let it simmer, while stirring regularly, for another 20-30 minutes or until it turns into a thick, sticky dough and pulls away from the side of the pan when stirring.
3. Grease 2 -3 llanera generously with butter. Divide the Ube Halaya into the llanera and let it cool down to room temperature. Cover with plastic wrap and place in the fridge for at least 2 hours before serving.

Mais Con Yelo....

    
      

Mais Con Yelo or Maíz con hielo means corn with ice in Spanish. It is another popular drink dessert in the Philippines made out of shaved ice, corn kernels, sugar and milk. Similar to halo halo but way much easier to prepare as it contains less ingredients and preparation is cloese to none, a very good 

way of cooling down during a hot summer day.

INGREDIENTS

      Cooked sweet corn kernels
      Frozen Milk, shaved (I used the same shaving process I did with Halo Halo)
      Sugar
      Vanilla Ice Cream

METHOD

1. Place 1 tbsp sugar and corn in a tall glass (up to 1/3 of the height of the glass).

Yema

                           

Yema is a traditional sweet and native delicacy. A Filipino dessert seen in restaurants and shops everywhere, it's m

Ingredients

• 6 egg yolks
  
• 1 can sweetened condensed milk (14 oz)
  
• 1 teaspoon vanilla essence
  
• 1/2 kilo white sugar
  

Procedure

1. In a frying pan or pot, mix the egg yolks, condensed milk, and vanilla until well blended.
   
2. Bring to a boil, then reduce to low heat to prevent the mixture from burning.
   
3. Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. Stir constantly.
   
4. This must be done continuously to avoid burning the milk and to prevent it from sticking to the bottom of the pan.
   
5. The mixture is ready when it forms a ball. Let it cool.
   
6. When cool, form the mixture into balls about 2 to 3 cm in diameter.
   
7. Place the yema balls on a wide plate with white sugar then roll; once coated, pick up each ball with a toothpick. Set aside to cool.
   
8. When cool, wrap the balls in cellophane and twist both ends to secure.