Well known as biko throughout the country, but if you go to Batangas they called it Sinukmani, a delicious sticky rice cooked with coconut milk and sugar
These could come in handy not only for Christmas Day but for the rest of the year, especially when you have an upcoming special occasion and you need to make a cake that's not only eye-catching but truly delectable, too
The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor
It is eaten as is or with butter and/or grated fresh coconut or as accompaniment to a number of savory dishes for breakfast (usually eaten with dinuguan or blood stew)
I was first introduced to this delicious treat called Butter Mochi cake by a friend of mine while living in Hawaii and instantly became one of my favorites simply because it’s out of this world
The salted egg gives another notch of complimenting flavor and texture of the bibingka. When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed
The sweet taste of having to bite into something soft andsweet, just ultimate comfort food. This century-old recipe of Biko has been a banquet and restaurant favorite among the Filipinos
In another bowl, beat softened butter, sugar, eggs and vanilla extract. Pour in the flour mixture in thirds adding half a can of sweetened condensed milk in between(starting and ending with flour mixture)
But then the other day, she said she'd rather have an Oreo cake. This is one simple cheesecake recipe that's perfect for the peanut butter and Oreo lovers out there
We simply cannot resist the creamy, sweetand rich nature of this delectable dessert. To be fair, I tweaked and made some minor adjustments to the recipe - I used my own graham cracker recipe measurement but added a little Nutella though I opted not to add nuts (though my other cheesecake recipes called for them)
In a medium bowl, whisk together the coconut milk and powdered sugar until a glaze is formed. Pinoy deep deep fried doughnuts made from purple yams and coconut cream, light fluffy ube donuts with glaze made of coconut milk and powdered sugar
I was thinking of making some Asian dessert since some of them use Coconut milk rather than dairy but I had second thoughts because in the Philippines most of our desserts are rice-based so I don't want to serve a rice dessert when rice was already the side dish
I can't wait to make another batch with a combination of rose water and almond flavors. These cakes are very soft, have melt in your mouth quality, and most important, they are not overly sweet with just a quarter cup of sugar
But in the end, I found that the ones I made from cake pop maker were less sweet especially since you have to dip them on candy melts which are sweet already
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