Letche Flan

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Get a pyrex loaf dish (or equivalent oval, square, or round dish).

Caramelize 1/3 cup sugar in it. Use your oven. When the sugar is starting to melt, make sure that you watch carefully. You don’t want the caramel to be too dark or it will taste burnt. Manipulate the dish until you are sure that the caramel is evenly placed on the bottom of the pan. Let the pan rest on the stove top.

Pre-heat the oven to 325 degrees Fahrenheit.

These are the cooking times:

For the first 45 minutes: 325 degrees Fahrenheit
For the next 20 to 25 minutes, until the toothpick test shows that the flan is done: 350 degrees Fahrenheit

Source: http://pinoyfoodblog.com/tag/dessert/

Mango Float

Ingredients:

5 pcs slice ripe Mango (cut lengthwise)

1 big can Condense Milk

1 big can All purpose Cream

2 packs Graham Crackers

Procedure:

1. Mix the condense milk and all purpose cream in a bowl and set aside.

2. Arrange the first layer of graham crackers in a 15" x 10 rectangular baking dish.

3. Lace with the cream and milk mixture then layer with mangoes.You can also cover the mangoes with the milk cream mixture.

4. Cover with another layer of Graham crackers then repeat step 2 and 3 until you have no more crackers left to pile. The last layer would be step 3.

5. Refrigerate until ready to eat. Best eaten when cold because it will be on shape.

NOTE: You can also have another variety of Refrigerated cake by using Tropical fruit cocktail instead of slice mangoes. For this you'll need 1 can 450 g fruitcocktail, 1 can big condense milk, 1 big can and 1 small can all purpose cream.

Source: http://hubpages.com/hub/Yummy-Filipino-Recipes

Turon

Ingredients

enough oil for deep frying
8 egg roll wrappers
4 ripe bananas
brown sugar
slivers of jackfruit (langka) (optional)

Preparation

1. Heat enough oil for deep frying.
2. Slice ripe bananas in half lenghthwise. Wrap bananas with the egg roll wrapper with some brown sugar (and slivers of jackfruit) in it. You can seal the egg roll wrapper using water to pasting it together with it.
3. Deep fry until eggroll wrapper turns brown and crunchy and the sugar caramelizes.
4. Place turons on a plate not on paper towels since they will stick to paper towels.Add more sugar on top or drizzle with chocolate syrup, if desired.

Source: http://www.filipinodesserts.net/tag/how-to-make-turon

Binangkal (Fried Bread)

(Fried Bread-Filipino Style)

Ingredients:
2 1/2 c. flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
3/4 c. brown sugar
2/3 c. water
2 tbsp oil
Sesame seeds

Preparations:
1. Sift together dry ingredients.
2. Mix brown sugar, water and oil then add to flour mixture. Mix until well-blended.
3. Using a teaspoon, take small bits of batter then roll in sesame seeds.
4. Fry in deep hot oil until golden brown.


Source: http://www.filipinodesserts.net/category/quick-desserts

Ube Kalamay (Sweet Ube jam)

Ingredients:
2 packs frozen ube
1 box sweet rice flour or mochiko
banana leaves
4 cups white sugar
2 cans coconut milk
1 tsp vanilla
latik (cook coconut milk slowly until all oil is extracted and residue or latik is formed)

Preparation:
1. Thaw frozen ube.
2. Make latik in a separate pot.
3. Wilt each banana leaf then brush with coconut oil.
4. In large wok, mix thawed ube with coconut milk, rice flour, sugar, vanilla and a little coconut oil.
5. Stir while cooking. Add more coconut oil by tablespoonfuls if needed to prevent sticking.
6. Keep stirring until mixture is very thick. Put in pan lined with wilted banana leaves.
7. Flatten batter by hand using a piece of oiled banana leaf.
8. If you don’t feel like stirring for a long time, you may put slightly thickened mixture in baking pan and bake in 350°F oven 15 to 20 minutes.
9. Cool and score prepared ube in diagonal shapes and put latik on top.

Source: http://www.filipinodesserts.net/category/quick-desserts

Chocolate Coated Polvoron

Ingredients:

2 cups of all purpose flour, sifted
2 cups powdered milk
1 cup refined white sugar
1 cup butter

Chocolate coating:
1 cup dark chocolate
1/4 cup fresh milk
2 tsp butter
1/4 cup confectioner’s sugar

Directions:

1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.

Chocolate coating:
1. Melt the chocolate in a bowl using a double boiler or in a steamer.
2. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
3. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
4. Insert in something sturdy like a styro block. Wrap or store as you like.

Tip:
1. Add more milk to thin the chocolate coating mixture.
2. Add more sugar to thicken the chocolate mixture. I prefer to use confectioner’s sugar since it dissolves easily.
3. I also prefer using whole wheat flour. It is healthier compared to white flour.

Source: http://www.filipinodesserts.net/category/quick-desserts

Puto Maya

Ingredients:
2 cups sweet rice (malagkit)
1 1/2 cup grated fresh mature coconut or dessicated coconut
1 1/4 cup white sugar
2 1/4 cups water
2 tbsp butter

Directions:
1. Wash and rinse the sweet rice at least twice.
2. Add water and bring to a boil.
3. When the water has evaporated, lower the heat of the stove. Cook it for another 5 to 10 minutes.
4. Let it cool. Mix 3/4 cup of white sugar and butter to the sweet rice mixture.
5. Shape the sweet rice mixture into small balls of around 1 1/2 inches in diameter.
6. Roll the puto maya balls in the remaining sugar and then on grated or dessicated coconut.

Source: http://www.filipinodesserts.net/2009/09