For many of us dessert is the final and most important part of any meal. Filipino desserts are particularly unique and extraordinary. Here’s an interesting line up of the most popular dessert recipes from that country.
Filipino Dessert Recipe Galore
Tuck into these delicious mini balls that have an appealing texture and spectacular taste. Gluten-free sweet rice flour and additional sugar can be added to the recipe as per choice.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Ingredients For Dough
Sweet white rice flour (204 grams)
Coconut milk (180 milliliters)
Coconut, sweet desiccated/shred (100 grams)
Vegetable oil, for deep-frying (475 milliliters)
Ingredients For Glaze
Coconut milk (120 milliliters)
Brown sugar, firmly packed (45 grams)
The initial trio ingredients are combined in a medium-sized bowl which constitutes the wet dough. Begin scooping out tablespoonfuls at a time and manually mould them into spherical balls and prepare the entire batch. Vegetable oil is heated in a vessel after which the rolled balls are gently dunked into it with the help of forceps/tongs and deep-fried till they develop a light brownish colour. The balls are then placed on a platter which has been covered with some absorbent paper.
We proceed with the glaze preparation by placing a pan over moderate flame. Empty the coconut milk into the vessel and once it reaches boiling point then the brown sugar is added. Use a wooden spatula for constantly mixing the duo ingredients. Once you notice thickening in the mixture then take the pan off the flame. A bamboo stick or skewer is passed through the core of each ball and then used for dipping it in the glaze for a generous coating. Carioca is ready to be served.
Brazo de Mercedes
Brazo de Mercedes is a melt-in-the-mouth meringue roll filled with rich custard. It is a popularly eaten dessert by the Filipinos.
Preparation Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
Potassium bitartrate (half teaspoon)
Super-Fine sugar (150 grams)
Condensed milk (1 1/3 cups)
Vanilla essence/extract (a teaspoonful)
Separate the white portions of ten eggs from the yolks and place them in a medium bowl. Ensure that the egg whites are at room temperature with no traces of egg yellow in them and the bowl which is used doesn’t have any greasiness. Potassium bitartrate is added to this and then beaten with the help of a handheld mixer at medium speed till the peaks have begun curling down and melting back into themselves once the beaters are removed. This is a sign that you have achieved the soft peak stage.
Next the sugar is added, a tablespoonful at a time and then beaten till complete dissolution occurs. Continue doing this till all the sugar is used and the peaks would hold up and appear pointed and glossy. You will be able to identify the stiff peak stage when the peaks don’t collapse and the mix has a dense consistency.
Empty the meringue in the middle of a baking tray that has been lined with wax/parchment paper and greased. A spatula is used for spreading it in a manner that the corners are higher as compared to the center.
Place in a slow oven set at 350 degrees for around twenty-five minutes or till you notice that the surface has slightly browned. Thereafter, take the meringue out of the oven and let it cool.
In the meantime, we prepare the filling by cooking the egg yellows along with the condensed milk in a pan over moderate flame. Constantly stir with a spoon till the mixture thickens. Take off the flame and mix in the vanilla essence. Set it aside for cooling.
Dust icing sugar all over the baked meringue and then cover it with a parchment paper. Place a similarly sized baking tray over the meringue and then flip it. The baking tray and parchment paper which are now facing you are then removed. Evenly slather on the filling over the upturned meringue and then begin rolling it inwards. Place on a platter and serve.
Photo Credit: Cookingpanda.com/simplerecipes/cassava-cake-recipe-is-both-tasty-and-healthy