Category: Sweets & Desserts

Tibok Tibok Recipe

Tibok Tibok, photo by Arnold Gamboa

Tibok Tibok Recipe

Tibok Tibok is a pudding, that originated in Pampanga, a highly urbanised province located in Central Luzon region of the Philippines. Pampanga is known for its superb cuisine, that people from around the Philippines would visit the place to sample its many delicious food.

Tibok tibok is one of these delicious fare.  It is traditionally made from carabao milk and tastes like maja blanca, another of Philippines delicious pudding.  Tibok tibok is an onomatopoeia for heartbeat.  Filipinos hear the sound tibok tibok tibok as the heart beats 🙂  Apparently you can tell the tibok tibok is cooked when the little bubbles on top start to pulsate slowly and making a little sounds like the beating of the heart.

This pudding is surely a heartwarming flan.

The recipe follows below:


  • 6 cups carabao’s milk (or whole cow’s milk)
  • 1/3 cup glutinous rice powder (ground pudding rice)
  • 1/2 cup cornstarch
  • 1 cup sugar
  • 2 lime zest
  • 1/3 cup latik
  • oil for greasing


Cooking Instructions:

  1. Using a large non-stick sauce pan or a wok over a low heat, mix the carabao’s milk (or whole cow’s milk), glutinous rice powder, cornstarch and sugar. Stir continuously  until the mixture starts to thicken.
  2. Add lime zest and stir some more until smooth and start to pulsate like a heart beating. tibok…tibok, tibok… 🙂 🙂 🙂
  3. Grease a baking tray lightly with oil.
  4. Pour mixture in  and spread evenly across the pan.
  5. Leave the mixture to cool, then top with latik. Divide into squares.

Ready to serve and enjoy!

Peach Trifle Recipe

Peach Triple, photo by JMorton

Peach Trifle Recipe

  • 1 slab of madeira sponge cake, sliced
  • Peach flavoured gelatin/jelly
  • 4 ripe peaches, peel and chopped two of the peaches while thinly slice the two remaining
  • 500g carton vanilla custard
  • 284ml carton double cream
  • Almond nuts


The secret to a good trifle starts with the presentation.  Use a beautiful large clear glassware (or small ones if doing individual servings)

  1. Arrange the slices of madeira or sponge cake neatly into the bottom part of the glass bow, then set aside while making the gelatin as per its packet’s instruction.  Leave the jelly to cool but pour into the sponges before it sets. Add the chopped peaches and  put in the fridge until firmly set.
  2. Pour over the custard over the set gelatin, arrange some of the slices of the peaches over the custard.
  3. Whip the cream until it holds its shape then either spoon over the trifle or use a piping bag to decorate the top.  Decorate with peach slices or almond nuts as per above photo, and then leave to chill for up to a couple of hours.

Serve it with confidence and lot of smile!


Kung Hei Fat Choi

Sweet Potato Roasted in Honey

Sweet Potato

Sweet Potato

Sweet Potato Roasted in Honey

Below is a more western way of cooking sweet potato, which can be eaten as a pudding or a side with roast meat.


2-3 large sweet potatoes, peeled then cut into  cubes
1/4 cup virgin olive oil
1/4 – 1/2 cup honey (according to your taste)
2 teaspoons ground cinnamon
pinch of salt


Preheat oven to gas mark 180ºC.

Using a large baking sheet or tray, non stick preferably, scatter the sweet potato cubes in single layer to cook evenly.

Drizzle with the olive oil; give the cubes a stir.

Pour in the honey, ensuring the cubes are covered with it.

Sprinkle the cinnamon and salt.

Put in the middle rack of the preheated oven, leaving to roast for 30 minutes or until the cubes have softened and cooked.

If using as an accompaniment to a roast meat, sprinkle the sweet Potatoes with a generous amount of freshly ground black pepper.


Sweet Potato is a naturally sweet root crop.  It is ideal cooked in pudding, the what we enjoy it in the Philippines.

Sweet potatoes are now widely available in most supermarkets and all year round too.  It can be a good substitute for potatoes.

Minatamis Na Kamote (Sweet Potato in Sugar Syrup)

Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton

Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton

Minatamis Na Kamote (Sweet Potato in Sugar Syrup)



  • 1 large kamote (sweet potato), peeled and sliced
  • 3/4 cup Demerara  sugar
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Method of preparation

  1. Using a medium size lidded sauce pan, heat up the water.
  2. Stir in the sugar.
  3. Add the sweet potato slices together with the vanilla essence and pinch of salt.
  4. Give it a good stir.
  5. Cover the pan and leave to simmer for 10-15 minutes or until the sweet potato slices are tender.

Leave to cool down a little bit before serving.  A dash of milk (preferably evaporated) can also be added along with crushed eyes, making it sweet potato con hielo, perfect for warm weather or when the radiator is working a little bit too hard. 🙂

Instant Buko Pandan (Young Coconut Jelly Dessert)

Buko Pandan, photo by JMorton

Buko Pandan, photo by JMorton

Instant Buko Pandan, photo by JMorton

Instant Buko Pandan, photo by JMorton

Instant Buko Pandan (Young Coconut Jelly Dessert)


This dessert is really surprisingly delicious for minimal amount of preparation.  It is just a matter of mixing young coconut preserves called coconut sport in syrup and green nata de coco (green being a pandan flavour) together.

Upon purchasing the dessert jars available in most oriental supermarket, store them in the fridge to chill.

A good dollop of vanilla ice cream would be a delicious extra for the buko pandan delight!


Lovely for Christmas after or instead of a Christmas pudding.


Passion Fruit Cheese Cake

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake

Passion Fruit Cheese Cake, photo by JMorton

Passion Fruit Cheese Cake, photo by JMorton

This is definitely one of the best cheesecakes that I have ever tasted and therefore, I am very passionate about it.

It is creamily delicious with a sweetness that  is just right complemented by subtle delicacy of tanginess from the passion fruit 😉

This recipe involves minimal cooking, thus, it is pretty easy to make.  One can rally the children or hubby to help out 🙂

The beautiful orange passion fruit topping makes it look vibrant and exotic, which is not only pleasing to the eye but also a treat to the taste buds.

Here is a recipe based on Nigel Slater’s Recipe:



  • 120 grams butter
  • 400 grams ginger biscuits or digestive biscuits (I prefer digestive because for some reason my stomach can’t take ginger biscuit, strange that!)


  • 250 grams mascarpone cheese
  • 75 grams icing sugar
  • 1 vanilla pod or 1 tsp vanilla essence
  • 400 ml creme fraiche
  • 300 ml double cream
  • 4 ripe passion fruit

Method of preparation

  • Melt the butter in a small pan.
  • Put the biscuits in a robust plastic sandwich bag and apply the rolling pin with gusto 🙂 Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process up by putting them in the freezer if you wish.
  • Put the mascarpone cheese and icing sugar in a bowl of a food mixer and beat until smooth.  This can also be done manually by giving the pecs some healthy exercise.
  • Scrape out the seeds from the vanilla pod (or vanilla essence) and stir them into the mascarpone.  Add the creme fraiche. Transfer the mixture  into a clean container and set aside.
  • Whip the cream using the food mixer until it stands in soft folds, then stir it gently into the mascarpone/creme fraiche mixture.
  • Ladle in the mixture into the cake tin and cover with cling film. Leave to chill for a good hour.
  • To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake.

Now enjoy and share!


The Engineering of Chocolate Chip Cookies


A Chemical Engineer’s Recipe for Chocolate Chip Cookies

Household cooking involves chemistry. Here is a cooking experiment in which the product is edible.

236.6 cm3 (500 mL) partially hydrogenated tallow triglyceride (butter or margarine)
177.45 cm3 (177 mL) crystalline sucrose C12H22O11 (sugar)
177.45 cm3 (177 mL) unrefined sucrose C12H22O11 (brown sugar)
4.9 cm3 (5 mL) 4-hydroxy-3-methoxybenzaldehyde (vanilla)
2 calcium carbonate-encapsulated avian albumen-coated protein (eggs)
532.35 cm3 (500 mL) gluten (flour)
4.9 cm3 (5 mL) sodium chloride NaCl (salt)
4.9 cm3 (5 mL) sodium bicarbonate NaHCO3 (baking soda)
1 package of theobroma cacao (chocolate chips)
236.6 cm3 (250 mL) chopped de-encapsulated legume meats (nuts)
measuring spoons
measuring cups
mixing bowls
cookie sheets


Cream the partially hydrogenated tallow triglyceride, methyl ether of protocatechuic aldehyde, crystalline and unrefined sucrose in a bowl.
Add the calcium carbonate-encapsulated avian albumen-coated proteins and mix well.
In a separate bowl combine the gluten, sodium chloride, and sodium bicarbonate. Add to creamed mixture.
Stir in theobroma cacao and de-encapsulated legume meats.
Place the final mixture piecemeal onto a cookie sheet.
Heat in an 463 K (190°C/ 375°F) oven for 8-10 minutes and allow the chemical reactions to take place.
Remove from oven and place on cooling rack.

To prevent nosebleeds, trying to decipher the above complex cooking instruction above, let us follow a simpler recipe from Anthony Worral Thompson.

Chocolate chip cookies
Add “Chocolate chip cookies” to FavouritesAdd to Favourites Chocolate chip cookies
These are the ultimate gourmet cookies: crisp on the outside, chewy and soft on the inside, and really simple to make.
350g/12¼oz unsifted flour
1 tsp bicarbonate of soda
1 tsp salt
225g/8oz butter
175g/6¼oz caster sugar
175g/6¼oz soft brown sugar
1 tsp vanilla extract
2 eggs
350g/12¼oz dark chocolate, crumbled
Preparation method
Preheat the oven to 190C/375F/Gas 5.
In a bowl, combine the flour, baking soda and salt.
In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.

Cassava Pichi Pichi with grated cheese Recipe

Cassava Pichi Pichi with Grated Cheese Made & Photographed by Priscila Bagus

Cassava Pichi Pichi with Grated Cheese
Made & Photographed by Priscila Bagus

Cassava Pichi Pichi
1½ cups grated cassava
1½ cups sugar
1½ cups water
1 tsp. pandan or buko pandan essence
2 cups fresh grated coconut

Pichi Pichi

Peel off the cassava. Halve and remove the woody part in the middle (just like corking a parsnip).
Grate the cassava using a fine grater in your food processor; a cheese grater can also be used manually, very satisfying, I might add. lol

Place the grated cassava in a very clean kitchen towel (cloth) and squeeze for dear life until juices have run out.

Using a large bowl, mix the cassava with the sugar and water until incorporated.
Add the pandan essence at this point (pandan essence can be bought from Asian supermarkets that stock Filipino goods), give it another thorough mix.

Pour the mixture into small moulds or use a fairly big size baking pan which should fit snugly into your steamer.

Preheat the steamer or let the water boil first if using a steamer over a pan of water on the stove before placing your moulds or baking tray into the steamer.

To steam, ensure that the steamer is fitted with a tight lid for obvious reasons. lol

It should steam for 30 to 35 minutes.

When cooked, set it aside and let it cool before removing the yummy cassava cake from the moulds/container.

The cooled cassava can then rolled into the grated coconut or just sprinkle one side as some people are not fond of coconuts (strange but to each its own) it would then be easier for them to dust off the coconut shreds.

Finally generously sprinkle grated cheese on top.

Now get your pichi pichi on a plate and with a nice cup of sweet tea, turn on that tv!


Pili Nut Brittle ~Recipe~

Pili Nut brittle, photo by JMorton

Pili Nut brittle, photo by JMorton

In my opinion, Pili nut is the king or queen of all nuts.  Its taste is something that you will appreciate.  It is delicious, it is actually indescribable.  It is buttery and floury with its clean nuttiness, if that make sense! 🙂  Once you have tasted it, it is almost impossible not to be hooked.

We were in Bicol when I had my first taste of pili nuts courtesy of my extraordinarily generous, angelic sister, Marilou.  She said it was delicious and it was.

We bought jars of the pili nuts and loads of pili tarts.  I am afraid I did not really like the pili tarts.  I thought there were not enough pili nuts over a rather tough and chewy dough which doesn’t really taste much as it was rather bland.

Anyway, when I unpacked our luggage from the Philippines, I found a jar of the pili nut.  I tarted eating it while watching back-to-back episodes of The Good Wife.  Well I finished the jar before the second episode of this favourite show.  It was so good; you won’t stop at just a small handful.

It might be hard to get Pili nuts from just any shop because it is not widespreadly farmed just yet. Only the Philippines do it commercially.

Lance Catedral from Quezon City, Metro Manila, Philippines - pili nut

Lance Catedral from Quezon City, Metro Manila, Philippines – pili nut

Canarium ovatum, commonly known as pili, is a species of tropical tree belonging to the genus Canarium. It is one of approximately 600 species in the family Burseraceae. Pili are native to maritime Southeast Asia, Papua New Guinea, and Northern Australia. They are commercially cultivated in the Philippines for their edible nuts. (Wikipedia)

If you happen to get lucky and find raw pili nuts, there is no better recipe to cook it with than as a Pili nut brittle.

Below is the recipe from

Pili Nut Brittle ~Recipe~

Pili, Photo by JMorton

Pili, Photo by JMorton


2 cups of raw pili nuts
1/4 cup of sugar
1/2 cup of water
2 teaspoons of vegetable oil

Part 1
Prepare the Pili nuts

1. Boil water in a saucepan. Bring the water to a full boil.

2. Add the Pili nuts to the boiling water.

3. When the skin of the Pili nuts starts to peel off, stop the cooking process.

4. Remove all of the Pili from the water.

5. Peel the skins from the nuts.

Part 2
Cooking the Pili nuts

1. Add vegetable oil to a clean saucepan.

2. Add the Pili nuts.

3. Fry the Pili nuts. Be sure to constantly stir the nuts while frying.

4. Add sugar when the Pili nuts are golden brown.

5. Caramelize the sugar. Allow the caramelized sugar to coat the nuts.

6. Remove the Pili nuts from the heat. Be sure they’re coated in the caramelized sugar evenly and thoroughly!

Let is cool; caramelised sugar is dangerously hot.

Time to enjoy (and share?!!!)