What are some Filipino desserts?
Filipino Biko Recipe Ingredients • 2 cups malagkit (sticky rice) • 3/4 cups sugar • 3 1/2 cups diluted coconut milk • 1/8 lb. butter • 1 egg beaten Topping • 1 can (15 oz.) condensed milk • 3/4 cup rich coconut milk • 2 – 3 tbsp. flour for quick thickening METHOD 1. Grate and squeeze out milk from 2 coconuts. Save 3/4 cup of the first milk squeezed out (rich milk) for topping. Dilute the rest of the coconut milk to make 3 1/2 cups. Or use 1 can (12 oz.) frozen coconut milk, saving 3/4 cup of the thick milk for topping and diluting the rest to make 3 1/2 cups. 2. Boil rice and coconut milk in heavy pot stirring constantly to keep from burning (about 15 – 20 minutes). When the rice is done and almost dry, lower the heat and add the sugar and butter. Mix well and set aside. When cool, add the egg. 3. Spread the rice mixture in a well buttered pyrex dish (11 3/4″ x 7 1/2″ x 1 3/4″) and bake in a preheated 300 degrees fahrenheight oven for 20 minutes. 4. Meanwhile, prepare the topping. Comb
Creamy Filipino Kababayan 1 1/2 teaspoons salt 1 1/2 cups granulated sugar 4 teaspoons cream of tartar 3/4 cup softened butter 2 cups bread flour 2 cups cake flour 1 tablespoon baking powder 1 tablespoon vanilla extract 1 cup warm water 10-20 drops yellow food coloring (as needed) 28 ounces sweetened condensed milk (2 cans) 1/2 cup vegetable oil Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer. 2Blend for 4 minutes at lowest speed. 3Stir together in a separate bpowl the bread flour, cake flour, and baking powder. 4Stir together vanilla, water, yellow color and condensed milk in another small bowl. 5Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter. 6Fill well-greased muffin cups with 1/2 cup batter per hole. 7Bake for 22 minutes at 375°F. 8Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.
