Pinoy Food | Free Filipino Food Recipes » Baking Recipes

Special Bibingka

noemi — Thu, 12 Aug 2010 01:04:55 +0000

Dear readers,

Ingredients

1 cup thick galapong (see procedure on “How to Make Galapong” below)
1/2 cup white sugar
2 tsps. baking powder
2 tbsps. melted butter (My mom used regular hydrogenated margarine, out of a tub)
4 tbsps. sugar for topping
3 eggs, well-beaten
1 cup coconut milk
3 tbsps. grated cheese (Mom used Magnolia or Kraft processed yellow cheese; I’m more partial to using goat cheese and salted duck’s eggs)

To make galapong bigas:

1. Soak rice in equal amounts of water overnight or a minimum of 4 hours.

2.Grind in a food processor or meat grinder starting with small quantity, adding soaked rice little by little until it produces the consistency of light dough.

3. Let stand until the next day

For the bibingka:

1. Add sugar to the galapong.

2. Add baking powder, melted butter, and the well-beaten eggs and coconut milk. Mix well.

3. Pour a thin layer of this batter into a hot (native clay) baking pan or molds lined with banana leaves (which has previously been passed over an open flame, to soften the fibers).

4. Cover each baking dish with a galvanized iron sheet with live embers on it. (or Bake in a pre-heated hot oven (375 F) until golden brown)

5. When almost cooked, sprinkle grated cheese and sugar on top of each — and cover again. Continue baking until brown; brush top of bibingka with melted butter and serve hot with grated coconut.

Note: If you want a more waxy, chewy “feel” to the bibingka, try mixing malagkit rice to make the galapong. For example, try the ratio of 1/4 cup malagkit rice to 3/4 cup regular rice.——————

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Banana Bread

noemi — Wed, 23 Jun 2010 04:00:37 +0000

Dear readers,

Ingredients:

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup butter
2 2/3 cups sugar
4 eggs
1 cup milk
1 tsp. vinegar
1 tsp. vanilla
2 cups mashed bananas (lacatan variety- You can even use super-riped bananas)

1. Cream butter with sugar, add eggs until well blended.

2. Add in the flour mixture alternately with the milk mixture, starting and end with the dry ingredients,

3. Add in the 2 cups mashed bananas before the last dry ingredients.

4. Bake in two lined loaf pans at 350F for 50 minutes.
——————

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Perfect Chocolate Cake

noemi — Tue, 15 Jun 2010 10:50:04 +0000

Dear readers,

Here I will share the cake recipe and the fudge icing.

The Chocolate Cake Recipe

Ingredients

Mix A- Mix below

1 cup Hershey’s Cocoa
2 cups Boiling water

(mix the above till smooth then cool)

Mix B- Mix well in plastic

2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

- Prepare the rest of the ingredients below

1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla

Procedure

1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.

2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.

3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.

4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.

5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.

The Fudge Icing

Ingredients

1 can condensed mik
1/2 cup cocoa
1/4 cup butter

1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.

2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.

3. Add desired flavor.

4. Use this icing right away. Keep bowl in double boiler to maintain warmth.

Other notes

1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.

Another Fudge Icing Recipe

3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
1 Tablespoon butter
vanilla

1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.

2. Cook until thick.

3. Take away from fire and add butter and vanilla. Mix well

(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. )

Update- It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing

1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)

4 tablespoons (more or less) HOT water (boiling hot water preferred)

Directions:

1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal

2. Add water, 2 tablespoons at a time mixing until smooth.

NOTES:

*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.

* It is very important to sieve the sugar before using——————

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Chocolate Mousse (to die for!)

noemi — Sun, 21 Mar 2010 23:26:11 +0000

Dear readers,

A simple, elegant, and scrumptious chocolate mousse that is both light and rich. This sensational dessert is a feast for the senses as it transports you to pure dessert bliss. Every single spoonful explodes with rich chocolate madness, melting in your mouth and making you crave for what could be the next closest thing to heaven mankind will ever know. But the best part is the simplicity of its preparation. Let me share a recipe demonstrated by Chef Joey Prats, Culinary Institute of Aristocrat (CIA) Program Development Consultant.

Yield: Serves sixteen

Ingredients:

For the Mousse:

500 grams bittersweet chocolate couverture

300 grams heavy whipping cream

5 grams instant coffee powder dissolved in

10 grams hot water

800 grams heavy whipping cream, chilled

For the Assembly:

500 grams whipping cream, chilled

50 grams confectioner’s sugar, sifted

Bittersweet chocolate couverture shavings

Bittersweet chocolate couverture can be bought locally at Chocolate Lovers

Use genuine whipping cream like Elle & Vire not All purpose cream

Chef Joey Prats demonstrates the To Die for Chocolate Mousee

Procedure:

For the Mousse:

1. Chop the bittersweet chocolate couverture and place in a large bowl.

2. Combine heavy whipping cream and coffee solution in a heavy saucepan and bring to boiling point over medium heat, stirring occasionally.

3. Pour hot cream mixture over chopped chocolate in a bowl. Allow to stand for a minute or two, then stir mixture until smooth and glossy. Cool to room temperature.

pouring hot cream mixture

mixing the hot cream mixture with chopped chocolates

Cool over a bowl of ice

4. Place chilled heavy whipping cream in a mixer bowl. Using the wire whip attachment, whip cream to medium peak stage.

Whipping cream is now medium peak

5. Gentle fold whipped cream into chocolate mixture

After stirring, it looks like this

6. Spoon approximately 100 grams of mousse into each of sixteen dessert goblets. Chill for at least 4 hours to set the mousse.

For the Assembly:

1. Combine chilled heavy whipping cream and sifted confectioner’s sugar in mixer bowl. Using the wire whip attachment, whip mixture to stiff peak stage. Do not overwhip.

2. Transfer sweetened whipped cream to a pastry bag fitted with a large open star tip. Pipe a large rosette on each goblet of mousse and decorate with bittersweet chocolate couverture shavings.

Sprinkle with chocolate bits

yummy

Even Nina and Eric thinks so:

Why not try it for yourself?

As Chef Joey Prats said “The Perfect dessert is a sensual experience that catapults you to a state of sheer pleasure, where mind, body and soul merge into paralyzing ectasy

Recipe is only for your personal use. Copyright of the recipe belongs to Culinary Institute of Aristocrat (CIA) . CIA, a boutique school , a culinary school in Manila has two flagship courses: offers “Fundamentals of Culinary Arts,” and “Home Bakeshop: From Concept to Operation.” It is a member of the International Association of Culinary Professionals, World Association of Chefs Societies, National Restaurant Association, American Culinary Federation. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com.——————

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Pandan Sansrival

noemi — Sat, 06 Mar 2010 09:18:46 +0000

Dear readers,

Filipinas Magazine, (http://FilipinasMag.com), the magazine I represent, has featured —throughout the past 16 years — many aspiring and seasoned chefs. In 2002, before the book, Kape: A Philippine Coffee Cookbook by Vicky Veloso Barrera and Chit U. Juan (Anvil Publishing), was published, this recipe first came out in Filipinas Magazine. I have yet to try it out — but in the meantime, we need to hunt for this delightful cookbook.

Here is the article.

Ever since I first sampled the lovely pandan sans rival of Batavia, that wonderful Indonesian-style tea house in trendy Malate, I’ve been wanting to recreate it for myself. The pandan flavoring takes away that overly rich and cloying taste sans rival tends to have, and the lovely pale green color of the buttercream makes it an impressive dessert. This is not a recipe for beginning cooks, but it’s well worth every minute of preparation!

In Manila, pandan flavoring is inexpensive and readily available in supermarkets. If you can’t get hold of it where you live, ask someone visiting the Philippines to bring back some for you. In other dishes, cooks here boil aromatic pandan leaves to extract the flavoring. In this dessert, it’s simpler to just use the ready-made extract.

This recipe is part of a collection to be featured in my forthcoming cookbook Kape: A Philippine Coffee Cookbook, which Anvil Publishing Inc. will be bringing out early next year.

Ingredients

For the meringue layers:

5 egg whites

1 cup sugar

1 1/2 cups cashew nuts, toasted and chopped

1/2 tsp. vanilla

For the pandan buttercream:

1/2 cup water

2/3 cup sugar

5 egg yolks

1 cup butter, softened

1 1/2 tsp. pandan extract

green food coloring

2 tbsp. cashew nuts, toasted and chopped, for garnish

Cooking Procedure

Make the meringue layers:

To toast cashews, spread them out on a baking sheet and toast

in a slow oven (200 degrees) until they turn golden, about 20

minutes. Stir the cashews every so often to keep them from

burning.

Separate the eggs while they are still cold, then allow them to come to room temperature. Put the egg whites in a mixing bowl, beat until frothy. Add the 1 cup sugar, one tablespoon at a time and beat until the meringue is stiff and glossy. Fold in the toasted cashew nuts and vanilla.

Preheat the oven to 350 degrees F. Grease and flour four 9″ square or round backing pans, or two large baking sheets. Divide the meringue into four portions and, using a spatula, carefully spread the meringue on the prepared pans. If you are using baking sheets, make two rectangles per pan. Try to make all the rectangles exactly the same size. Bake the meringue for about 25 minutes, or until set and golden brown. Remove the meringues from the oven and let cool. They will finish drying out as they cook and can easily be removed with a metal spatula. It’s all right if some of the pieces break, it won’t be apparent in the finished dessert.

Make the pandan buttercream:

Combine the water and 2/3 cup sugar in a heavy saucepan and cook over medium heat until the mixture spins a thread, 230-234 degrees F on a candy thermometer. If you don’t have a candy thermometer, start testing the syrup ten minutes after it starts boiling. Test the syrup by dropping a little bit into a cup of cold water. The best way to understand how syrup “spins a thread” is to see it happen-at the proper stage, the syrup, when dropped into the water will do just that! Remove the saucepan immediately from the heat.

Beat the egg yolks with a wire whisk. Then, using an electric mixer, gradually beat the syrup into the eggs. Continue beating until the mixture becomes thick and pale-colored. Cover the bowl and let it chill in the refrigerator for half an hour.

Place the butter in a bowl and beat it with an electric mixer till it becomes light, fluffy and fuller in volume. Beat the chilled egg mixture into the butter and continue until the buttercream is thick and easy to spread. Beat in the pandan flavoring and enough food coloring to tint the buttercream a pale green.

To assemble the sans rival, stack the meringue layers one on top of the other, sandwiching them with the buttercream. Frost the top lightly and sprinkle with 2 tbsp. cashew nuts. Chill until serving time. You can also freeze the sans rival.

Serves 24. Preparation time: 2 1/2 hours, plus chilling. Baking

time: 25 minutes.

——————

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Bibingkang Galapong

noemi — Sun, 31 Jan 2010 23:25:41 +0000

Dear readers,

During one of my trips to National Book Store in the Philippines, I saw Tita Mimi’s cookbook for sale. I just had to grab it! Here’s her version of the Bibingka recipes. It’s a good idea to check the proportions of the ingredients that are used in the several versions that I’m presenting here so we can come up with our own unique signature Bibingka recipe.”

4 eggs, well-beaten
1 cup sugar
2 cups rice flour
1/2 tsp. salt
2 cups coconut milk (2nd or more presses; see separate recipe)
1/4 cup melted margarine
2 tbsps. baking powder
1/4 cup coco cream (first press)
1/4 cup sugar for topping

1. Add sugar to beaten eggs.

2. Combine salt and rice flour; add to egg mixture.

3. Add melted margarine and baking powder.

4. Pour into banana-leaf lined mold.

My sister’s note: Tita Mimi assumes we know that the banana leaves have to be wilted, that is, passed over an open flame on the stove top.

5. Bake in 375 degree Fahrenheit oven.

6. Brush top with coco cream and sugar; bake until golden crust is formed.

note: Tita Mimi doesn’t say when to take out the bibingka to brush the top with the coco cream and sugar. I would assume that this is done when the bibingka is 3/4’s done (so the batter doesn’t flop). We would have to experiment on time frames.

7. Makes 3 large bibingkas.——————

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Apple Pie (Apple Crisp)

noemi — Sun, 27 Dec 2009 19:27:56 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Apple pie is one of the many deserts I prepared last Christmas. I’ve already shared an Apple Pie recipe with you where you make your own crust. There is another version of Apple pie called Apple Crisp. Last year, my sister-in-law and I went to the Farmers’ Market and discovered a pile of apples on a truck. The kind lady gave us a taste of the green-yellow apples. The juicy and tart apple made it the perfect apples for Apple Pie which my sister-in-law immediately bought for a $1.00 a bag. Instead of Apple Pie, she wanted to try the Apple Crisp.

Ingredients

1. Fruit Mixture

6 cups peeled Apples or 8 to 9 pieces of tart apples (In the Philippines, buy the small tart green/red apples from Taiwan)

1 teaspoon cinnamon
1 tablespoon water
1 teaspoon lemon juice

2. Topping

1 cup rolled oats
3/4 cup all purpose flour
3/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened

Procedure

Heat oven to 375 F.

1. Pare the apples.

2. You can use an apple slicer to cut the pared apples.

3. Set aside 6 cups of apple slices

4. Place apples in ungreased 2-quart casserole or 8-inch square (1 1/2 quart). Sprinkle with cinnamon, water and lemon juice.

5. In large bowl, combine all the topping ingredients. Mix until crumbly.

6. Toss 1 teaspoon cinnamon on the apples.

7. Sprinkle crumb mixture evenly over apples.

8. Bake at 375 F for 25 to 35 minutes or until fruit is tender and topping is golden brown.

9. Serve with ice cream, or whipped cream if desired.

I use Kemps Frozen Yoghurt vanilla flavor.

Yield: 12 (1/2 -cup servings)

You can always use variations too:

Apple Cheese Crisp – Top baked crisp with 1/2 cup shredded cheddar cheese; bake an additional 2 t0 3 minutes or until cheese melts.

Blueberry Crisp- Subsitute blueberries for the apples.

Peach Crisp- Substitute sliced peeled peaches for the apples

——————

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Best chewy, crispy, chocolate-y Chocolate Chip Cookies

noemi — Sun, 20 Dec 2009 11:44:29 +0000

Dear readers,

8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

*This recipe appeared in The New York Times on October 27, 2002.

——————

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Chocolate Crinkles Using Tsokolate Tablea

noemi — Tue, 15 Dec 2009 23:48:07 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. I associate Chocolate Crinkles with Christmas gift giving. These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year! This year, I decided to bake Chocolate Crinkles with our native tsokalate , the tablea (Chocolate Tablets). Growing up in Cebu, the tsokalate drink is the standard drink on our noche buena. You can just imagine the tsokolate aroma as you bite each cookie.

The original recipe used for Chocolate Crinkles is based on Betty Crocker, mom’s favorite recipe book. I replaced the oil with lard as it is much easier to manipulate. Hope you enjoy baking this easy recipe.

1/2 cup lard (instead of vegetable oil)
4 oz Tablea (native chocolate) or unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon Almond Extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for rolling the dough)

1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Divide dough into two bowls. Cover; refrigerate at least 3 hours.

Remember the dough has to be well-chilled for so confectioners’ sugar does not get absorbed by dough upon rolling

2. Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Dough has to be really chilled before you roll on the powdered sugar

I roll the dough lightly on the bowl minimizing warm contact with my palms. Remember dough has to be really chilled

4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Notes

1. 4 ounces of unsweetened baking chocolate is equivalent to 113 grams. In Manila, I purchase unsweetened baking chocolate from Chocolate Lovers.

2. If you don’t have unsweetened baking chocolate or tablea, you can substitute with cocoa powder.

3 tablespoons cocoa powder + 1 Tablespoon fat is equal to 1 ounce of unsweetened baking chocolate

4. Make sure the tablea that you buy is pure, unadulterated tablea. Sometimes, the tablea is already mixed with sugar. That is not a good substitute for baking——————

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Christmas Sugar Cookies

noemi — Thu, 10 Dec 2009 00:04:16 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. Baking sugar cookies are not my cup of tea. It’s labor intensive. I’d rather bake bar cookies because they are so much easier. You dump all the dry, wet, mix and voila, one gets a yummy cookie. Not with sugar cookies. Whenever I bake sugar cookies, my kids know it’s a labor of love. It’s the love that makes me continue on with this tradition even if they are now adult children. Let me share with you the Christmas Sugar cookies that have been a continuing Christmas tradition for the past twenty years in my family. You can even prepare sugar cookies weeks ahead before you give them to your friends and relatives. Just store them in a cool, dry container.

If you are located in Manila, Philippines, you don’t have to go far to Divisoria to buy your ingredients. You can purchase at Chocolate Lover.

NOTE: The Christmas Sugar Cookie recipe can be used only for your personal use and cannot be posted in your website, blog or any other site, form or means without my WRITTEN permission

Ingredients for Cookie dough

4 cups sifted all purpose flour
2 tsp. baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
2 cup sugar
2 eggs
1/4 cup milk
1 tsp vanilla
1/2 tsp lemon extract
1/4 teaspoon nutmeg

Procedure

1. Sift together flour, baking powder, soda, nutmeg, and salt.
2. In a large bowl combine butter, sugar, eggs and flavoring.

3. Cream on Speed no. 7 for 2 minutes.

4. Turn to speed no. 3.
5. Add milk and flour mixture gradually beating until blended (3 minutes)
6. Refrigerate dough until easy to handle
7. Set oven to 375 F to preheat
8. Grease Cookie Sheets
9. Roll dough on lightly floured board (Tip: in this case, I rolled straight onto the cookie sheet)

10. For crisp cookies roll to 1/8 inch thick
For soft cookies, roll to 1/4 inch thick

(Note: I prefer crisp cookies because I can hang them on garlands)

12. Cut with floured cookie cutter

13. Place on prepared cookie sheets, brush with milk (optional)

(note- since I rolled it on the cookie sheet, it makes dough handling easier)

14. Bake at 375 F for 10-12 minutes until edges become light brown

15. Remove from cookie sheet and cool on brown paper or paper towelling

YIELD: 10 dozen 1/8 inch thick cookies

Icing for decoration

3 Egg Whites (1/3 cup)
3 to 4 cups Confectioners Sugar
(this yields around 4 cups of icing which you can use for Christmas cookie decorating)

Procedure

1. Beat egg whites until stiff.

2. add 1/4 tsp cream of tartar

3. Add confectioner sugar until well blended

To decorate
You will need sprinkles, icing and imagination. I assume you know how to use an icing tip. If not, then I will have to teach it in another entry.

Prepare sprinkles. I buy my sprinkles from “Chocolate Lovers”

Just outline the shapes, or ice and add sprinkles

After the icing has set, I wrap the cookies individually and hang them on the Christmas garlands

View Photos of Christmas Angel Cookies

Contact address of Chocolate Lover- to buy baked ingredients

45 P. Tuazon Blvd. corner
C. Beniztez St. Cubao
Quezon, 1109 Philippines

(632) 411-7474
(632) 724-5752
(632) 724-4964

info@echocolatelover.com
——————

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