Category: Sweets & Desserts
Brown Derby Pudding
This delicious pudding is so easy to make.
For the base, use a ring donut.
Mix some vanilla ice-cream with whip cream. Pipe this mix over the donut as per the photo above.
Sprinkle some pounded nuts and finally drizzle with softened dark chocolate.
Fun and fantastic dessert.
Camote Cue (Caramelised Sweet Potato)
When it was merienda time (2-3pm snack time) in the Philippines, we used to queue up for the still frying caramelised sweet potato in one of the street vendors in Tondo, Manila. It was hypnotic to watch the bubbling cooking oil as it cooks the camote. We then had to watch how each circular slice was threaded into a wooden skewer.
This 2017 holiday in Manila, we had camote cue for snack and was surprised to be given elongated shapes sans the kebab stick. It tasted the same but I have to admit, I miss the way you take a bite from a slice of camote from the stick.
Anyway below is a simple recipe for this delicious snack, much loved by Filipinos.
- 2 sweet potato, peeled and sliced
- 1 cup brown sugar
- 1 cup cooking oil
- wooden skewer
- Heat a wok or a large pan and pour the cooking oil.
- Carefully heat the cooking oil and then stir in the sugar.
- When the sugar is heated up, it begins to break down and float up. Now add the slices of sweet potatoes.
- Fry each side for 7-10 minutes, allowing it to be covered with the caramelised sugar.
- Remove the sweet potatoes with slotted spoon from the wok and using a tong directly thread the caramelised sweet potatoes in a wooden skewer, usually three pieces in each skewer.
- Share and Enjoy.
Note: Be careful in cooking this recipe. Bubbling oil and boiling sugar are excruciatingly hot!
Tiramisu is that indulgent taste of great pudding. It has that liqueur taste that would satisfy a decadent palate.
Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.
- 3 cups of strong black coffee, preferably espresso, cooled
- 3 tbsp caster sugar
- 6 tbsp Amaretto liqueur
- 2 eggs, separated
- 250g mascarpone cheese
- 250ml whipped cream
- cocoa powder, to dust
- 1 packet sponge lady finger biscuits
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
Add the mascarpone and beat until well mixed.
Fold in the whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.
Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.
Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
Raspberry Sorbet Recipe
It is officially summer in the UK. Though there is still the occasional nip in the air, well that is UK weather for you, it can now get really hot and some cooling is needed.
What is better than a tasty chilling raspberry sorbet?!!!
Below is a recipe that can be followed easily. The recipe is from Kenwood. And it shows two ways of making the sorbet. First is rather manual and with more steps to follow, though not that hard to do, and second is by using an ice-cream maker.
Either way you’ll have a refreshing raspberry sorbet.
500g fresh raspberries
200ml cold water
125g caster sugar
- Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.
- Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.
- Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.
- Repeat twice then leave to freeze solid.
- About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.
- Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.
One of the things that I missed about the Philippines is the ritual of having snacks between meals. Afternoon snacks called merienda usually means calling to a nearby turo-turo, which sells street-food. You can usually find woks of boiling oil cooking banana cue (caramelised bananas in wooden skewers) camote cue (slices of caramelised sweet potatoes in skewers) and of course turon. I love turon the best because of the crispy and sweetened spring wrappers with it. Perfectly complement the sweetly delicious succulence of the banana within.
Below is the recipe. Just take care in cooking with deep fat.
- 1/2 dozen ripe saba (banana plantain)
- 1 cup chopped langka (jackfruit) (optional)
- 1 cup brown sugar
- lumpia (spring roll) wrappers
- oil, enough for deep frying
Cooking Procedures :
- Peel the bananas and then cut in half lengthwise, and cut each half into 3 pieces.
- Sprinkle each banana piece with sugar.
- Place a piece or two of banana over a lumpia wrapper, add a few sliver of chopped of langka (jackfruit) with it then carefully wrap the bananas like a spring roll. Secure and seal both ends with a wash of water or beaten egg.
- Fry in plenty of oil.
- Sprinkle sugar over your turon as it cooks. The sugar will caramelise and stick to the turon. Flip your turon to coat evenly with caramelized sugar. Fry until golden brown and crisp all over.
- Remove and drain in kitchen towel and also to give it time to cool down. Hot sugar is rather dangerous. 🙂
- Enjoy on its own or with a bit of ice-cream on the side.
Singapore Ice Kachang
Tres Leches Recipe
Mango Panna Cotta (Mango Pudding)
Oopps, though the photo seems to be slightly saucy, LOL, this pudding is absolutely delicious. Just right to cleanse the palate after some feasting on Chinese or Italian food or even Indian food. It is a grown up jelly pudding. 🙂
- 3 ripe mangoes, peel and remove the seed, be sure to scrape every bit of the sweet fragrant flesh from the seed.
- 2 packets unflavored gelatin sheets
- 160ml milk or coconut milk
- 60ml whole cream
- ½ – 1 cup granulated sugar (according to your taste)
- To soften the gelatin sheets, they must be soaked in water.
- Using a heavy bottomed sauce pan, heat half of the milk or coconut milk, sugar and the soaked gelatin over slow fire.
- Stir continuously to help dissolve the gelatin as well as the sugar into the liquid. When done, remove from heat and set aside.
- Place the mango cubes into a blender and whizz until liquidised.
- Pour the mango smoothie into the the heated milk/coconut milk.
- Mix well until smooth.
- Then stir in the whole cream until completely incorporated.
- For smoother texture use a sieve to pour in this concoction into individual ramekins or jelly molds.
- Set aside to cool down and then transfer them in the fridge to set and chill.
- Serve decorated with sliver of fruits and more liquidised mangoes.
Banana Stuffed Suman
500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water
Soaking the rice overnight in water would make the grains swell up and quicker to cook.
Rinse and drain the soaked rice and cook with water. Add a pinch of salt to boiling rice. Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.
Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.
Pour the coconut syrup mixture over the sticky rice and mix well.
Using another pan pour in the water and tablespoon of sugar and heat until boiling. Add the bananas and cook for two minutes. Drain and let the bananas cool down.
Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.
Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.
Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.