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Ipinapakita ang mga post na may etiketa na desserts. Ipakita ang lahat ng mga post
Ipinapakita ang mga post na may etiketa na desserts. Ipakita ang lahat ng mga post

Halayang Ube( Purple Yam Jam)

Posted by Gourmet World | Labels: ,



Halayang Ube Ingredients:

• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk

Halayang Ube Cooking Instructions:
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.

Credits:
Filipino Recipes
Filipino Foods

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Sansrival

Posted by Gourmet World | Labels: ,





Meringue
5 egg whites
1 cup sugar
1½ cups chopped cashew or almonds
½ teaspoon vanilla extract
  • Beat the egg whites until stiff. Add the sugar gradually, continue beating. Fold in nuts and vanilla. Divide mixture into 4 - 5 very thin 9 inch rounds.* Bake in a 350°F oven until golden brown. Turn off oven, leave in the oven for total of 2 hours.**

*I do not bake these in cake pans. Using an 8 or 9 inch cake pan as guide draw 2 rounds with a pencil on a piece of parchment to fit a large cookie sheet without sides. You will need 2 to 3 sheets of parchment. Flip the paper so that pencil mark is facing pan. Using the round shapes divide mixture equally, spread and smooth with an icing spatula.
**After turning the oven off, leave meringue for 1 hour, remove from oven, touch the surface if dry, turn paper meringue side down on a clean surface and carefully peel paper. Turn meringue bottom side up, still on paper return to oven and leave another hour to dry. There, no more sticky meringue and it will turn out super crispy.

Filling
¼ cup water
2/3 cup sugar
5 egg yolks
1 cup butter, room temperature
½ cup chopped nuts

  • Boil water and sugar until it spins a thread. Pour mixture gradually over well beaten egg yolks and continue beating until thick. Transfer to a bowl and chill in the fridge for an hour. Cream butter then add the well chilled egg mixture. Fill layers, sides and top of cake. Sprinkle nuts all over. I freeze mine for 3 hours before slicing and leave leftovers in the freezer.

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Tiramisu

Posted by Gourmet World | Labels: ,



Ingredients:
1 1/2 c. crushed graham crackers (8 full sized graham crackers)
2 tbsp. sugar
1 1/2 tbsp. liquid Butter buds

Directions
Crush the graham crackers by placing squares on a piece of wax paper and rolling over them with a rolling pin. Place all the ingredients and mix with a fork till moistened. Press into a pie pan which has been sprayed with a non-fat cooking spray.
Yields: 1 (8" to 9") crust (8 servings).
Per Serving: 1 g fat; 44 calories; 1.13 g protein; 0 mg cholesterol; 5.6 g carbohydrates; 14.5 mg sodium.

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Maja Blanca

Posted by Gourmet World | Labels:



Ingredients:
4 cups thin coconut milk
2 cups buko juice
1 cup powdered milk
1/2 cup water
1 & 1/4 cups sugar
1/2 teaspoon salt
1 cup cornstarch
1 cup water
1 can cream style corn
shredded buko meat from 2 coconuts
1 cup thick coconut milk ( for latik )
How to cook maja:
  • In a large casserole put all Maja Blanca ingredients. Simmer over low fire for about 15 minutes. Pour into serving dishes and cool.
  • Heat the thick coconut milk over medium heat. When it starts to boil lower the heat and cook for about 25 minutes stirring constantly. Strain excess oil. Sprinkle over cooled Maja Blanca. Makes 12 portions

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Ube Jam

Posted by Gourmet World | Labels: ,

1 Cup cooked mashed ube (purple yum)
1 cup milk
1 cup sugar
2 Pandan leaves


Procedures:


Boil until tender. Peel and ppress through grinder or sieve.
Make a syrup of the milk and sugar.
Add pandan leaves cut into 2-inch lengths.
Add the ube and stir continuously over the heat.
When thick and creamy, remove from the fire and put on the platter.



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