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Mini Filipino Cakes and Desserts
Rating: 4 out of 5 stars
4/5
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About this ebook
The Philippines has some of the tastiest treats in Asia and with this cookbook they can all be yours. Filipino Cakes and Desserts features easy recipes to make over 40 authentic and delicious sweets and treats that everyone will enjoy. Filipino Cakes and Desserts contains recipes for steamed, boiled, and chilled desserts, puddings, pies, pastries, and more. Recipes include:
- Mini custard flan
- Banana cream pie
- Mango icebox cake
- Purple yam ice cream
- Egg tarts
- Glazed bananas
- Fresh jackfruit in syrup
- Homemade avocado ice cream
- And many more!
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Reviews for Mini Filipino Cakes and Desserts
Rating: 4 out of 5 stars
4/5
2 ratings0 reviews
Book preview
Mini Filipino Cakes and Desserts - Olizon-Chikiamco
Published by Periplus Editions (HK) Ltd.
www.periplus.com
Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved. The Publisher wishes to thank the following for the use of their tableware: Ugu Bigyan, Lanelle Abueva-Fernando and Rustan Supermarket Fresh. All recipes were tested in the Periplus Test Kitchen equipped by Mayer Marketing Pte Ltd.
ISBN: 978–1–4629–1103–5 (ebook)
Printed in Singapore 1109CP
15 14 13 12 11
8 7 6 5 4 3 2
Distributors
Asia Pacific: Berkeley Books Pte Ltd,
61 Tai Seng Avenue, #02–12
Singapore 534167
Tel (65) 6280 1330; Fax (65) 6280 6290.
inquiries@periplus.com.sg
www.periplus.com
Indonesia: PT Java Books Indonesia,
Kawasan Industri Pulogadung
Jl. Rawa Gelam IV No. 9
Jakarta 13930, Indonesia
Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
crm@javabooks.co.id
www.periplus.co.id
Photography: A. Chester Ong
Food Styling: Gina Navarro
Design: Periplus Design Team
Basic Ingredients
Banana leaves are often used in Asian cuisine to wrap food or to line trays before cooking, much as waxed paper or aluminum foil are. This imparts a subtle fragrance to the food.
Coconut cream and coconut milk are used in many Asian desserts and curries. To obtain fresh coconut cream (which is normally used for desserts), grate the flesh of 1 coconut into a bowl (this yields about 3 cups of grated coconut flesh), add ½ cup water and knead thoroughly a few times, then squeeze the mixture firmly in your fist or strain with a muslin cloth or cheese cloth. Thick coconut milk is obtained by the same method but by adding double the water to the grated flesh (about 1 cup instead of ½ cup). Thin coconut milk (which is used for curries rather than desserts) is obtained by pressing the coconut a second time—adding 1 cup of water to the same grated coconut flesh and squeezing it again. Although freshly pressed milk has more flavor, coconut cream and milk are now widely sold canned or in packets that are quick, convenient and quite tasty. Canned or packet coconut cream or milk comes in varying consistencies depending on the brand, and you will need to try them out and adjust the thickness by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, or 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk. These mixing ratios are only general guides however. For best results, follow the package instructions.
Pandan
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