'Desserts' archive

Lasang Pinoy 24: Coconut custard

My most memorable leche flan experience was at a fiesta. The custard was made with duck eggs and coconut milk, according to the father of my husband’s officemate. It was something I always dreamed of doing at home but the few times that we were able to buy fresh duck eggs, my coconut leche flan did not turn out too well. I probably wouldn’t have made the attempt again anytime soon had not Kai e-mailed me about Lasang Pinoy 24: Loco over coco.

Fresh tropical fruits salad

There are no hard and fast rules as to what fruits can go into the salad. My family’s preferences include mangoes, melon, bananas, seedless grapes and apples. Papaya and pineapple are good choices too. You can even add buko to your fruit salad.

I recommend chilling the fruits (in the fridge, not in the freezer), as well as the cream and sweetened condensed milk, before preparing the salad…

Rice pudding with custard topping

It’s simple enough, really. Cook the glutinous rice in coconut milk with a little salt and brown sugar to taste, transfer to a baking dish, top with the custard and bake until the top is brown in spots. The way it happened, the custard was easier to make than the rice pudding. I don’t remember anymore how many times I had to add coconut milk because there were still uncooked grains after 45 minutes on the stove.

Maiz con hielo

The spelling may differ — maiz con yelo, mais con yelo, maiz con hielo… But they all refer to the same thing — a cold and refreshing snack made with sweet corn, shaved ice, milk and sugar. Serve it plain or top it with crisp pinipig, crushed corn flakes or even with ice cream. If [...]

Butter-fried suman and ripe mangoes

When my in-laws came over on Sunday, they brought a huge bunch of suman and about two kilos of ripe mangoes. I was planning on serving them for dessert but it was a warm day and I suggested that my husband go out to buy some ice cream. The suman and mangoes did not get [...]

Cassava bibingka with custard topping

Kamoteng-kahoy (cassava) is a root crop. Even if you’re not familiar with the root crop itself, you would probably be familiar with by-products of cassava. Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir fried dishes. Cassava suffered from some very bad publicity two years ago when school [...]

Mini leche flan

I didn’t make leche flan over the Holiday season. I made them earlier today. And I only did so because I didn’t know what to do with the four egg yolks after I used the egg whites to make puto (steamed rice cakes). After I decided that leche flan was the best solution, I figured [...]

Lasang Pinoy 16: Chocolate Polvoron

It was during a trip to Los Baños, Laguna last year when we first sampled chocolate coated polvoron. I bought a pack, just to try, and handed the package to the kids in the backseat. We made another stop to check out some potted herbs. Because it was drizzling, we left the kids in the car with instructions to lock the doors. I went ahead and inspected the potted herbs. After a few minutes, my husband went back to the car to check up on the kids. He came back for me with the news that the kids couldn’t talk — their mouths were full and with every word spoken out came the powdery milk of the polvoron. In short, they liked it. Too bad that we couldn’t find chocolate coated polvoron in our area, not even in Metro Manila. Until last night…

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House On A Hill

Asian cooking

• Pandan chicken
• Maskara
• Spicy baked plapla
• Pinsec frito
• Beef & Sausage Fried Rice
• Cabbage rolls soup
• Hot and sour soup
• Tokwa’t isda sa gata (fish and tofu in coconut milk)
• Chicken in caramel sauce
• Ma Po tofu

How to cook

• Marinating a whole chicken
• Herb-infused olive oil
• Oven-roasted crispy pata
• Braised bangus (milkfish) fillets
• Video: gutting and cleaning fresh fish
• Cutting corn off the cob
• How to make crepe-like lumpia (spring roll) wrapper
• Stir frying basics
• Meals in a flash
• Sweet and sour fish: don’t forget the ginger