does any one know any good Filipino desserts recipes?

Question

I want to make a filipino dessert for a family party.

Answer 1

Sweet Potato Pudding
Serves: 4

WINNER: Rafia Q. Shah

Ingredients:
3 medium size sweet potatoes
4 cups whole milk
1 can condensed milk
1/4 teaspoon cardamon powder
1 tablespoon brown sugar
1 cup cane sugar
1 tablespoon unsalted butter
blanched almonds and raisins

Cooking Method:
Remove the skin of sweet potatoes and wash under running water. Then cut into small squares. Boil the whole milk in a heavy bottomed skillet on medium heat. Add sweet potatoes to the boiling milk and lower heat. Continue to cook until sweet potatoes are well done, stirring occasionally. Remove from heat and mash potatoes until smooth.


In a separate skillet, heat 1 tablespoon unsalted butter. Add blanched almonds and raisins and fry on very low heat until they turn light brown. Remove from skillet to a plate and set aside. In the same hot skillet, add brown sugar and cardamon powder, keeping heat low. Next, add mashed sweet potatoes along with condensed milk and sugar. Turn heat to medium, cook, stirring constantly until the consistency becomes desirably thick.


Remove from heat. Immediately transfer the dessert to a serving bowl and let set to cool. Garnish with almonds and raisins. Chill in refrigerator. Serve with a dash of heavy cream on top.



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Avocados `N' Ice Cream
Serves: 2 - 3

WINNER: Carmelita Lavayna
Ms. Lavayna is a librarian. She was a Fulbright Hays Scholar at the University of Pittsburgh. Avocados have been traditionally used in the U.S. as a vegetable, and in salads and soups. In the Philippines, they are eaten fresh from the tree or sprinkled with sugar and eaten as a dessert.

Ingredients: 1 medium sized ripe avocado
vanilla ice cream (or flavor of your choice, except chocolate)



Preparation:
Scoop out the avocado meat by tablespoons and arrange around or mix with the ice cream scoops in a dessert dish or bowl. If preferred, top with syrup and garnish with cherries.



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No Bake Sago Cake with Langka
Serves: 8 - 10

WINNER: Jyothi Setty of Staten Island, NY

Ingredients:


2 cups sago (tapioca balls)
1 tablespoon clarified butter
3 cups water
2 cups coconut milk
1-1/2 to 2 cups granulated sugar (to taste)
4 cups milk
1/2 cup roasted cashews, coarsely chopped
1/4 cup golden raisins
1 teaspoon cardamon powder
8-10 clove ripe langka (jack fruit), if canned, drain excess liquid


Cooking Method:
In a thick pan, heat clarified butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking.


Pour the mixture in a well greased cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving.





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Corn and Milk Candy
Serves: 8 - 10

WINNER: Ruchira Handa

Ingredients:

8 ounces cream style corn (prefers Delmonte with no salt)
2 ounces water
1 cup dry milk powder
1/2 cup dry coconut
1/2 cup sugar
2 ounces unsalted butter
2 ounces cold water
1/4 cup corn starch
1 cup sweet rice flour (mochiko)
Few unsalted pistachios, shelled


Cooking Method:

In a heavy bottom pan, dry roast rice flour until light brown. Set aside. Mix corn, 2 ounces water, butter, dry milk powder, dry coconut and sugar in a pan. Cook on medium/high heat, stirring constantly. Slowly add mixture of corn starch and cold water, stirring to avoid lumps. Cook for 4-5 minutes. Remove from heat. Add roasted rice flour a little at a time. Mix well with spatula or hand. Make tiny balls and press each ball with spatula or hand. Place on a serving tray and decorate each piece with two or three pieces of cut pistachio. Put wax paper between the layers as it is a sticky candy. Will be chewy and soft.

Answer 2

taron ... how everu spell it ... banana coated with sugar and wrapped in eggroll wrap

Answer 3

try this gurl...