Chewy Filipino Coconut Macaroons

Oh! so sweet, chewy and yummy Filipino Coconut Macaroons!

This has been my second post about this sweet delights and I would say that this recipe is way better than the first. (Photo above is owned by the author)

Ingredients:

2 cups desiccated coconut

1 can condensed milk- big

1/3 cup butter-softened

2 eggs- room temperature

1/2 cup flour

1/8 tsp baking powder

I/2 tsp vanilla

Instructions: 

1. Cream butter using hand mixer on low speed. Add sugar and beat together until well blended. Add eggs one at a time then add condensed milk, vanilla and continue to beat until blended thoroughly. 

2. In another bowl, combine flour and baking powder, then add desiccated coconut. Add to egg/milk mixture and beat  until combined.

3. Scoop into paper-lined mini muffin pans then bake in a preheated oven in 325F for 22 minutes. 

If you are looking for a Filipino Macaroons, try this recipe, it won't make you down, trust me :)

Thank you for dropping by.

You have a good one!

Mango Float

 

Photos are owned by the author

Mango float is a famous Filipino dessert and is best eaten during summer time but I made some anyway even though winter is just around the corner because hubby bought me a box of mangoes the other week. So, I thought to make a sweet treat out of them.

And I dedicated this sweet treat to my Pinay friends in Winnemucca, NV especially to Emy because she donated the graham crackers :) I supposed to bring the ingredients except graham crackers to Winnemucca last week for everyone to enjoy but I forgot to load them in hubby's truck.

I made two batches and I already enjoyed the first batch and I gave the other batch to my Mexican friend Josefina for her and her kids to try. I hope they liked it.

Thanks for dropping by. You have a good one!

Mango Float

I bought a box of ripe Manila mangoes (20 pcs) last month and I made some Mango float out of it. I wish my son was here, Mango float is one of his favorites.

Here's the recipe if you want to try.

You will need:

2-3 ripe mangoes

1 big can nestle cream or all purpose cream

1 big can condensed milk

200 grams graham crackers

crushed graham

Directions:

1. Slice mangoes into thin wedges.

2. Combine condensed milk and nestle cream/all purpose cream.

3. Layer the graham crackers in a square glass pan or other container.

4. Put on the crackers a layer of mango wedges, all purpose cream and condensed milk mixture.

5. Repeat by putting layers of graham crackers then a layer of mangoes, and all purpose  cream/condensed milk mixture until you've used them all.

6. Top the final layer with graham crackers.

7. Put in the refrigerator and chill overnight. Mango float as a frozen treat tastes even more delicious when you put this dessert in the freezer.

Thanks to the source of the recipe.

And thanks for dropping by.

Cassava Cake



cassava, sugar, coconut milk, melted butter, condensed milk, and, evaporated milk mixture



time for toppings (after 45 minutes in the oven)



the product :)

Last Saturday, my friends Emy, Ann and I went to Ate Cecilia's house for cooking lessons. We learned how to make Cassava Cake, Coco/Lychee Drink, and, Thai Spring Roll. Thanks to Ate Cecilia.

I am sharing the recipe of Cassava Cake for you to try.

Note: We forgot to mix the egg yolk, coco milk and condensed milk thoroughly for toppings because we were too busy chitchatting that's why the product doesn't look inviting. But trust me, it tasted soo good!

You will need:

2 pkg. of thawed grated cassava

1 coconut milk

1 cup of white sugar

1 butter

1 condensed milk

1 carnation evap

2 egg yolks for toppings

1 tsp of vanilla- optional (my suggestion)

grated cheese- optional (also my suggestion)

Instructions:

1. Melt the butter in the microwave

2. In a large bowl, mix the thawed cassava, whole can of evaporated milk and sugar throughly.

3. Taste the mixture to make sure that you have not forgotten any ingredient.

4. Next, put the melted butter in the mixture

5. Pour half can of coconut milk and half can of condensed milk

6. Mix well, transfer to a pan and bake for 45 minutes at 350F

For toppings:

1. Beat 2 egg yolks by hand then pour the remaining half can of coconut milk and condensed milk.

2. Mix thoroughly.

3. Bake at 350F for 45 minutes, when the cassava mixture is dried up, put the toppings evenly

4. Bake again for another 30 minutes or until the toppings turn brownish.

5. Let it cool.

6. Serve

Thanks for visiting!

Leche Flan

Leche flan ala Bechay :)

I made some leche flan last Monday night but I forgot to take photos so I made some again today. I would like to share this recipe to my Pinay friend Meding, now based in Australia who asked for this and of course to you who is reading right now :)

Leche Flan Recipe

You will need:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel:

• 1 cup sugar
• 3/4 cup water

Instruction:

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Sieve or strain.
5. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1-1/4 inch thick.
6. Cover moulds individually with aluminum foil.
7. Steam for about 20 minutes
8. Let cool then refrigerate.

Thanks for dropping by.

Sweet Macaroni Salad (Pinoy Style)

This is a borrowed photo from Google Images

My son used to like Macaroni Salad before but he doesn't like it anymore. I really don't have an idea why. Anyway, I would like to share this recipe I got from FilipinoFoodRecipes.

You will need:

5 cups Elbow Macaroni, cooked per package instruction

3 cups cooked and shredded Chicken Breast

2 cups Mayonnaise

1 condensed milk

1/4 cup Pickle Relish

1 small 8 oz. can Pineapple Tidbits, drained

1/2 cup Raisins

2 pieces Carrot, shredded or finely chopped

1 medium Onion, chopped finely (optional)

1/2 cup Eden Cheese, cubed (optional)

a dash of Salt and Ground Pepper

Instruction:

1. Mix all the ingredients together.

2. Refrigerate for a couple hours before serving.

3. Serve cold.

TIPS:

The elbow macaroni and shredded chicken has to be cooled down completely before adding with the mayonnaise.

The carrot, as in any other salad, is raw and not cooked at all. Its crunch gives a nice texture contrast, and it's good for the body.

Try to squeeze as much of the liquid out of the pineapple tidbits, you don't want your salad to be watery.

Thanks for visiting!

Sweet and Fruity Gulaman

Hi!

I've created this blog a year ago but it was a shame that I haven't posted anything until today. I'm excited!

To start with, I am going to attend a Filipino potluck party today and I want to bring something sweet so I made a sweet and fruity gulaman. I don't get to eat it often but it is one of my favorites. I'm sharing the recipe here. I hope you will like it.

SWEET  and FRUITY GULAMAN

looks good ha?

Can't open the other lid until it is served

Yum...

You will need:

2 bars of gulaman, any color (I prefer red/pink or orange)

1 can big condensed milk

1 small can of fruit cocktail (don't use the juice and the whole can)

2 cups of water

strainer

gulaman molder (I got my almost new Tupperware molder from a garage sales last summer)

Instruction:

1. Heat water to a boil.

2. Break gulaman sticks into smaller pieces and immerse in  the boiling water.

3. Stir continuously until the gulaman becomes liquid. Strain.

4. Add evaporated milk and condensed milk.

5. Stir gently until completely blended.

6. Pour into molder and settle for 10 minutes. 

7. One at a time, add the fruit by pushing it down gently into the gulaman

8. Refrigerate until it is done.

9. Serve with a smile.