This is a type of delicacy which you can typically see and buy during Christmas season. This is normally being sold near the churches during “simbang gabi” or “Misa de Gallo”. The famous tandem Puto bumbong and Bibingka are perfect along with a cup of tea during this most awaited holiday season. Ingredients: 500g glutinous rice flour…
Category: Desserts
Blueberry Cake Topping
Mix 150 grams of fresh blueberries, 1/2 cup white granulated sugar and 1 tbsp water. Place them in a pan on a medium fire, when it starts to boil, lower the fire and stir the berries occasionally until the consistency becomes a bit jelly. Let it cool completely before topping it into your cake or…
Blueberry Cheesecake
Ingredients For the filling: 3 pcs of 200g Philadelphia cream cheese 1/2 cup all purpose flour 1 & 1/2 cups of granulated white sugar 1/4 cup heavy whipping cream 2 tsp. vanilla syrup 5 pcs large eggs For the crust: 2 cups crushed graham crackers 1/2 cup melted unsalted butter 1 cup granulated white…
Kutsinta
Kutsinta Ingredients: 2 cups tapioca or cassava flour 2 cups all purpose flour 4 cups dark brown sugar 1 tbsp lye water 8 – 9 cups water 1 pc fresh grated coconut Procedure: Combine all dry ingredients in a mixing bowl then mix well using hand whisk. Add water partially while whisking the flour mixture…
Ginataang Monggo
Totong or Ginataang Monggo Totong is one type of ginataan (sweetened rice grain, malagkit or glutinous rice cooked in coconut milk) recipe from the Philippines. This can be served as a dessert after a main course or simply a mid-day meal or quick snack. Ingredients 1/4 cup red monggo beans 1 1/2 cups white sugar 1…
Pinoy Cheesecake
Ingredients: 2 – 300g Philadelphia cream cheese (1 for the cake, 1 for the frosting) 180g butter 1 – 250g cheddar cheese 1 cup sifted flour mixed with 1 pack Betty Crocker moist vanilla cake mix 5 eggs 1 cup water ½ cup vegetable oil 3 cups sugar (1 ½ for the cake, 1 ½…