My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Taho is a sweet comfort food made from soft Tofu, Brown Sugar syrup or Arnibal, and Tapioca pearls or Sago pearls. In most Filipino neighborhoods, it is common to hear a loud shouting in the morning saying “Tahooooo!”.
Eggplant is loaded with lots of fiber and zero fat content, and can s get rid of toxins from the body.
If ever there is a cake that is truly Filipino inspired, it would be this! Puto Cake is a bigger, softer, and lighter version of Puto topped with salted eggs and cheese.
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
This cassava cake recipe contains sugar, eggs, coconut milk and of course, grated cassava.
Want to learn how to cook staple Filipino recipes? Whether you're looking for Filipino party food or lunch, there's a recipe for you!
Another popular Filipino pulutan** ! Fried garlic peanuts, i love them hot and spicy served w/ chilled soda or beer...hhhmmm..i love the ...
Delicious traditional Filipino dishes, watercolor style clip arts with a transparent background. Various separate illustrations of lumpia egg rolls, adobo meat, halo-halo dessert, prawn dishes, marinated beef, fish kinilaw, pochero bisay, sisig, pancit dishes, balut, arroz caldo rice porridge, Lechon pig roast and many more! Great to be used for shirts, prints, posters, stickers, greeting cards, invitations and decorations, print and digital designs, scrapbooking, patterns and any other arts and crafts and creative ideas you can come up with! ★ INSTANT DOWNLOAD ★ -----THIS DIGITAL DOWNLOAD INCLUDES----- ● 1 PDF file with a direct link to a Dropbox folder containing: 25 PNG files, 1 illustration per file. 300dpi, 6x6 inch each. -----TERMS OF USE ----- ★ THIS LISTING IS A DIGITAL PRODUCT, NO PHYSICAL PRODUCT WILL BE SHIPPED/SENT ★ Downloaded products are non refundable, however please contact me if you have any problems with your order or any questions. The illustrations are free for personal and commercial use, however do not resell the illustrations in their original form. The illustrations in this bundle has been created using AI generated original images, and then fixed, edited and restructured by me. Thank you for visiting my store!
When my friend brought these over a few weeks ago, I said something that I wished I didn't. "I wish I knew how to make karioka. Nope. Strike that. I'm gonna learn how to make karioka!" Before I knew it, I was searching online for recipes, adjusting a few ingredients to fit my liking and cooking up a batch of my own homemade karioka. After I took my first bite, I knew I was in big trouble... They were absolutely delicious! I couldn't stop eating them and the same goes for my non-dessert eating husband. "See [as he takes a bite of karioka], this is why I can never lose weight." LOL Which brings me back to why I wish I didn't say, "I'm gonna learn how to make karioka!" It's become an instant family favorite and I'm probably gonna be making a lot these quite often (maybe even tomorrow). So what exactly is karioka? It's basically a deep-fried dough that's dipped in a sweet glaze...like a cross between a Spanish churro and a Japanese mochi. I guess you can say it's the Filipino version of a donut hole. It's also known as kaskaron or bitsu-bitsu, depending on what region of the Philippines you're from. When you bite into one, you get the sweetness from the brown sugar glaze, then the crunchiness from the crispy outside and finally the chewiness of the coconut rice ball inside. Sweet. Crunchy. Chewy. PERFECT! It's a popular street food in the Philippines and it's usually sold alongside other deep-fried sweets like turon (bananas and jackfruit inside a lumpia wrapper), banana cue (bananas with caramelized brown sugar) and kamote cue (sweet potato with caramelized brown sugar). I remember when I was a little girl, I used to buy my afterschool snacks from the street vendors that would line up outside my school. I'd buy things like sorbetes (dirty ice cream), banana cue, fresh sugar cane, singkamas or mangga with bagoong (jicama or green mangoes with shrimp paste) and fish balls dipped in all three sauces (yeah). My mom didn't exactly like the idea of me eating street food, so I made sure I finished all my snacks in the jeepney before I got home. Strangely enough, I don't think I ever tried karioka until I arrived here in the United States. Well, that's a shame. What I love about karioka (besides eating them, of course) is that they are so easy to make. It's ridiculous! I mean, all you need is four ingredients: sweet rice flour, flaked coconut, coconut milk and brown sugar. Well, five if you count the vegetable oil. Okay then, five ingredients. Just mix them together, deep-fry them and glaze them. That's it! Now why haven't I tried to learn how to make these sooner? Well, after making karioka and absolutely loving it, I thought I'd get a little creative and add some filling inside. It's kind of an idea a borrowed from another dessert called butsi (or buchi). They're sesame seed balls filled with red bean paste. I figured it would be interesting to do the same for karioka but instead of red bean paste, I wanted to try some traditional Filipino flavors. I picked up some canned langka (jack fruit), ube (purple yam) and macapuno (gelatinous mutant coconut). All of these are available in Filipino or Asian supermarkets. Jack fruit is a tropical fruit that's typically eaten fresh in the Philippines, but here in the United States, you can most likely find them canned in syrup. Ube and macapuno are commonly used to flavor ice cream or used as filling for desserts. Out of the three choices, the first one I tried was the ube filling. I used a piping bag to pipe the filling into the center. I pinched the dough to seal the filling inside and gently rerolled it into a ball. It actually turned out pretty good. The filling stayed in the center and when I bit into the karioka, I got a nice ube flavor inside. I might wanna try this again but with my aunt's recipe for ube halaya, which is thicker and richer than the ube in a jar. The next one I tried was the jack fruit. I chopped it up into small pieces and put about 1/2 teaspoon of it inside the karioka. THIS is definitely a winner! The flavors of the coconut and jack fruit just worked so well together. I've gotta make these again soon :-) The last one I tried was the macapuno and it didn't do so well (which explains why I don't have a photo of it). Maybe it was a textural thing or the macapuno had too much liquid. It just tasted soggy in the middle. And the macapuno flavor just faded away into the background. That's too bad. I really like macapuno, just didn't work with karioka I guess. Well, two out of three ain't so bad. I have a feeling I'll be making a lot of these for my next summer get-together. Fourth of July maybe? Hmmmm... Karioka Adapted from Panlasang Pinoy Makes about 24 pieces dough: 2 cups Mochiko sweet rice flour 2 cups sweetened flaked coconut 1 1/2 cups coconut milk 3 cups vegetable oil glaze: 1 cup light brown sugar 1/4 cup coconut milk optional fillings: ube (purple yam) langka (jackfruit), chopped macapuno (gelatinous mutant coconut), chopped bamboo skewers In a mixing bowl, combine sweet rice flour, flaked coconut and coconut milk. Take two tablespoons of the dough and shape into a ball. Set aside. (If adding filling, poke a hole in the ball and add about 1/4 to 1/2 teaspoon of filling inside then gently close up the hole and reshape the dough into a ball) Heat up the oil in a wok or deep pan to medium-high heat. (Tip: one way to test if the oil is hot enough is by dropping a small piece of dough into the oil. If the dough starts bubbling right away, then the oil is hot enough. If the dough bubbles slowly or you don't see any bubbles at all, then oil isn't hot enough). Cook the balls for about 5 to 7 minutes or until golden brown. Transfer the cooked karioka onto a plate lined with paper towels to soak up the excess oil. Set aside. In a medium sauce pan, combine brown sugar and coconut milk. Bring to a boil and then remove from heat. Dip the karioka in the brown sugar glaze until completely coated. Carefully place four of the karioka into each bamboo skewer. Serve immediately. Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. I just love them and want to share it with you :-)
This Filipino Pancit Bihon is a staple at all of my family get togethers. It is a rice noodle dish that is loaded with vegetables and served with a sprinkle of green onions and spritz of fresh citrus juice. It is packed with flavor and filling enough to serve as a main dish.
Taho is a layered dessert made with steamed silken tofu, brown sugar syrup, and sago pearls. This is traditionally served warm, but it can also be enjoyed chilled.
Sticky Filipino rice cake
SharePin Share21 Famous Filipino Desserts. This is an update of my 10 Filipino Desserts for Noche Buena. This Filipino Desserts are perfect the whole year round. You have ice cream for summer, the Window Cathedral for Breakfast and Biko for the New Year. The rest you can make anytime you want. Prepare this desserts forContinue Reading
Filipino style leche flan is creamy, rich, and absolutely delicious! This dairy-free version uses condensed coconut milk and evaporated coconut milk!
Easy Pancit Luglug with thick noodles, flavorful gravy, ground pork, shrimp, chicharon, and eggs. It's hearty, tasty and a classic Filipino favorite!
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Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.
Learn how to make the perfect Bistek Tagalog, a Filipino beef steak delicacy. Master the marinade, sautéed onions, and cooking techniques for a flavorful dish.
This is a recipe for pork embutido meatloaf
Learn the secret to a perfectly smooth and creamy Leche Flan! Get the recipe now for the ultimate dessert for any special events and occasions.
