Mango Float, commonly referred to as Ref Cake in the Philippines, is a beloved dessert cherished for its luscious layers of sweetness and refreshing taste. This delightful confection is a testament to the tropical abundance of the Philippines, featuring the star ingredient: ripe, juicy mangoes.

The preparation of Mango Float involves simple yet harmonious layers of ingredients. It typically begins with a base layer of graham crackers, which provide a sturdy foundation for the dessert. The graham crackers are often soaked in sweetened condensed milk, infusing them with a creamy richness that complements the tangy sweetness of the mangoes.

Next comes a layer of whipped cream, generously spread over the graham crackers. The whipped cream adds a light and airy texture to the dessert, providing a smooth contrast to the crunchy graham crackers and juicy mango slices. The creaminess of the whipped cream further enhances the indulgent experience of each bite.

Finally, the pièce de résistance: layers of ripe mango slices adorn the top of the whipped cream. The vibrant hues of the mangoes add visual appeal to the dessert, while their succulent sweetness bursts with tropical flavor. With each layer carefully assembled, the Mango Float becomes a tantalizing treat for both the eyes and the taste buds.

The beauty of Mango Float lies in its simplicity and versatility. While the classic recipe calls for graham crackers, whipped cream, and mangoes, variations abound. Some recipes incorporate additional layers of crushed cookies, custard, or even coconut milk, adding depth and complexity to the dessert.

Whether served at family gatherings, potluck dinners, or special occasions, Mango Float never fails to captivate hearts and palates alike. Its harmonious blend of flavors and textures embodies the essence of Filipino hospitality and creativity, making it a timeless favorite among dessert lovers everywhere.

Easy Mango Float (Ref Cake) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Mango Float, also known as Ref Cake, is a popular Filipino dessert made with layers of graham crackers, whipped cream, and ripe mango slices.

Ingredients

2 cups of fresh mangoes (thinly sliced)
1 box Graham crackers
1 tbsp Crushed Grahams (you can crush them yourself)
1 can all- purpose cream
1 can condensed milk

Directions

In a rectangular glass baking dish (or any rectangular container that can be frozen), arrange 8 to 10 pieces of graham crackers, then set aside.
Chill the all-purpose cream for 30 minutes then whip it in a bowl.
Fold the whipped cream with condensed milk, then mix well.
Spread the milk and cream mixture over the layered Graham crackers placed at the bottom of the dish.
Spread out the thin sliced mangoes evenly on top of the cream mixture.
Make another layer of graham crackers; spread the cream then the mango slices.
You can opt to do as many layers as you want.
Garnish the topmost layer with mangoes and sprinkle the crushed graham.
Chill the Mango Float for at least 2 to 3 hours before serving. Enjoy!

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IMAGE SOURCE: [1], CC BY 2.0, via Wikimedia Commons

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Puto Flan, also known as Leche Puto, is a delectable Filipino dessert that combines the fluffy texture of puto (rice cake) with the creamy richness of leche flan (caramel custard). This delightful treat is a fusion of two beloved Filipino desserts, resulting in a unique and indulgent creation that is sure to satisfy any sweet tooth.

At its core, Puto Flan consists of two distinct layers: a soft and airy rice cake layer on the bottom and a smooth and creamy leche flan layer on top. The rice cake layer is made from a mixture of rice flour, sugar, baking powder, and water, which is poured into individual molds or ramekins and steamed until light and fluffy.

Meanwhile, the leche flan layer is prepared separately by caramelizing sugar in a saucepan until golden brown, then pouring it into molds to create a caramelized base. A mixture of condensed milk, evaporated milk, eggs, and vanilla extract is then poured over the caramelized sugar, creating a silky-smooth custard layer.

Once both layers are prepared, the rice cake batter is carefully poured over the set leche flan layer, allowing the two components to meld together during the steaming process. As the Puto Flan steams, the flavors of the rice cake and leche flan infuse together, creating a harmonious blend of textures and tastes.

After steaming, the Puto Flan is allowed to cool before being unmolded and served. Each bite offers a delightful contrast of textures, with the soft and airy rice cake layer complementing the creamy richness of the leche flan. The caramelized sugar adds a hint of sweetness and a subtle caramel flavor, elevating the dessert to new heights of indulgence.

Puto Flan is often enjoyed as a special treat during celebrations, gatherings, or simply as a decadent dessert to satisfy a craving. Its unique combination of flavors and textures makes it a standout dish in Filipino cuisine, showcasing the creativity and ingenuity of Filipino dessert makers. Whether enjoyed on its own or paired with a hot cup of coffee or tea, Puto Flan is sure to delight with its irresistible charm and delicious taste.

Easy Puto Flan (Leche Puto) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Puto Flan, also known as Leche Puto, is a delectable Filipino dessert that combines the fluffy texture of puto (rice cake) with the creamy richness of leche flan (caramel custard).

Ingredients

For the Puto:
2 cups of All-purpose flour
4 tsps Baking powder
2/3 cup of white granulated sugar
1/2 tsp Salt
4 egg whites
1 & 1/4 cup of water
A few drops of yellow food coloring (optional)
For the Flan:
4 egg yolks
1 can of sweetened condensed milk (370g)
2 tsps of lemon or calamansi juice

Directions

Create the flan by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice.
Heat water in your steamer, and then bring to a boil. Grease your puto molds lightly, and fill them with your flan mixture about 1/3 full.
Steam your flan for 20 minutes. Check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form. Once it is ready, set aside.
To create your puto mixture, start by sifting the dry ingredients together. Add the wet ingredients and mix (remember not to overmix).
Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
Allow them to cool down before you remove them from the molds to make sure that the flan and the puto stick together.
Use a knife to loosen the puto from the mold and tap slightly to release.
Serve and enjoy!

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IMAGE SOURCE: Mica Geneta Teodoro, CC BY-SA 4.0, via Wikimedia Commons