Tag: Merienda

Tinutong Sweet Sticky Rice – A Classic Filipino Dessert Porridge

Tinutong sweet sticky rice combines glutinous rice, coconut milk, and toasted mung beans for a rich Filipino dessert.

How to Make Tinutong Sweet Sticky Rice at Home

Tinutong | Sweet Sticky Rice Porridge

If you are craving a Filipino dessert with rich coconut flavor and a comforting texture, tinutong sweet sticky rice is an excellent choice. This sticky rice porridge blends chewy glutinous rice, toasted mung beans, and creamy coconut milk. The recipe combines both white and brown sugar for a deep sweetness that pairs well with the nutty aroma of the beans. It is a classic Philippine dessert that many enjoy for snacks or special gatherings.

This dish belongs to the group of kakanin recipes—traditional Filipino rice-based treats. Similar to a Filipino rice pudding, it has a smooth, creamy base from coconut milk, making it both filling and flavorful. The toasting step for the mung beans gives it a unique taste not found in every rice porridge recipe. You can serve it warm for a cozy dessert or chilled for a refreshing treat.

Ingredients (4 servings)

  • 1 cup (200 g) glutinous rice (malagkit) – perfect for any glutinous rice recipe
  • 3 tbsp (30 g) green mung beans (mongo) – for that signature mung bean dessert texture
  • ½ cup (100 g) white sugar
  • ½ cup (100 g) brown sugar
  • 1 cup (240 ml) coconut milk – first extract for a creamy coconut milk dessert finish
  • 3 cups (720 ml) coconut milk – second extract

Instructions

  • Soak the rice – Place glutinous rice in a bowl. Cover with water and soak for 1 hour. Drain well.
  • Toast the mung beans – Heat a dry pan over medium heat. Toast until dark brown. Lightly crush.
  • Cook the base – In a pot, pour the second extract of coconut milk. Bring to a boil. Add crushed mung beans and cook for 2 minutes.
  • Add rice and sugar – Stir in the soaked rice. Cook for 5 minutes. Add white and brown sugar. Stir well and cook for 15 minutes, stirring to avoid sticking.
  • Finish with the first extract – Pour in the first extract of coconut milk. Continue cooking until rice is tender and the mixture is creamy.
  • Serve – Ladle into bowls. This sweet rice porridge is delicious hot or cold.

This traditional Filipino food is a great example of how simple ingredients can create a memorable dessert. The mix of sugars brings balance, the toasted mung beans add depth, and the chewy rice holds everything together. Whether you call it tinutong, toasted mung bean dessert, or Filipino dessert, it’s a treat worth making and sharing.

Best-seller Filipino Cookbooks:

Tinutong | Sweet Sticky Rice Porridge Recipe

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Tinutong Sweet Sticky Rice – A Classic Filipino Dessert Porridge

Recipe by Yummy Food
Recipe rating: N/A
Course: DessertCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

1

hour 

10

minutes
Cooking time

25

minutes
Calories

570

kcal
Total time

1

hour 

35

minutes

Tinutong sweet sticky rice combines glutinous rice, coconut milk, and toasted mung beans for a rich Filipino dessert.

Ingredients

  • 1 cup (200 g) glutinous rice (malagkit) – perfect for any glutinous rice recipe

  • 3 tbsp (30 g) green mung beans (mongo) – for that signature mung bean dessert texture

  • ½ cup (100 g) white sugar

  • ½ cup (100 g) brown sugar

  • 1 cup (240 ml) coconut milk – first extract for a creamy coconut milk dessert finish

  • 3 cups (720 ml) coconut milk – second extract

Directions

  • Soak the rice – Place glutinous rice in a bowl. Cover with water and soak for 1 hour. Drain well.
  • Toast the mung beans – Heat a dry pan over medium heat. Toast until dark brown. Lightly crush.
  • Cook the base – In a pot, pour the second extract of coconut milk. Bring to a boil. Add crushed mung beans and cook for 2 minutes.
  • Add rice and sugar – Stir in the soaked rice. Cook for 5 minutes. Add white and brown sugar. Stir well and cook for 15 minutes, stirring to avoid sticking.
  • Finish with the first extract – Pour in the first extract of coconut milk. Continue cooking until rice is tender and the mixture is creamy.
  • Serve – Ladle into bowls. This sweet rice porridge is delicious hot or cold.
Nutrition Facts
Serving size313 g
Amount per serving
Calories
572
% Daily Value*
Total Fat24.3 g
Saturated Fat~21 g
Trans Fat0 g
Cholesterol0 mg
Sodium~20 mg
Total Carbohydrate86.3 g
Dietary Fiber~2 g
Total Sugars~52 g
Protein5.1 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Values are estimates.

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Easy Ube Champorado Recipe

Discover the rich flavors of Ube Champorado, a Filipino comfort food made with purple yam, glutinous rice, and a creamy coconut topping!

Ube Champorado is a beloved Filipino comfort food that blends the rich flavors of purple yam and glutinous rice. This unique rice porridge stands out with its vibrant purple hue, making it both visually striking and appetizing. Known as a modern Filipino twist on the traditional chocolate champorado, it highlights the versatility of local ingredients in Filipino cooking.

The base of Ube Champorado is glutinous rice, which cooks to a soft, creamy texture. The addition of purple yam gives the dish its earthy flavors and vibrant color, while sweeteners like sugar or condensed milk enhance its taste. Coconut milk topping is often added to amplify the creaminess and introduce subtle tropical flavors. Optional garnishes, such as latik or grated cheese, can provide additional layers of flavor, balancing sweetness with nutty or salty notes. These toppings make the dish customizable and appealing to a wide range of palates.

Ube Champorado is deeply tied to Filipino culinary tradition. It is often enjoyed as a breakfast dish or merienda, offering a satisfying meal for any time of day. A classic pairing is tuyo, a salty dried fish that contrasts with the sweetness of the porridge, creating a harmony of flavors. This combination reflects the Filipino appreciation for balancing sweet and savory in their cuisine.

Beyond its flavors, this champorado carries cultural significance. It represents Filipino creativity, demonstrating how traditional recipes can evolve to feature local ingredients like ube. Its nostalgic flavors connect people to childhood memories, while its modern twist attracts new generations of food enthusiasts.

With its eye-catching color, comforting texture, and rich flavors, Ube Champorado has become more than a simple dessert. It is a unique Filipino dish that celebrates tradition, innovation, and the rich heritage of tropical ingredients in Filipino cooking.

Best-seller Filipino Cookbooks:

Ube Champorado Recipe

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Easy Ube Champorado Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Breakfast, Dessert, Snacks, BrunchCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Discover the rich flavors of Ube Champorado, a Filipino comfort food made with purple yam, glutinous rice, and a creamy coconut topping!

Ingredients

Directions

  • Rinse the glutinous rice under cold water until the water runs clear.
  • In a large pot, combine the glutinous rice and water. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice is cooked and the mixture thickens (about 20-25 minutes).
  • Add the coconut milk, sweetened ube jam, sugar, and a pinch of salt. Stir well to combine.
  • Cook for an additional 5-10 minutes, or until the champorado reaches your desired consistency.
  • Serve hot in bowls, topped with your choice of toppings like toasted coconut flakes, chopped nuts, or extra ube jam.

Notes

  • Enjoy your warm and sweet ube champorado!

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Enjoy your warm and sweet ube champorado!

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Easy Bibingka Recipe

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season.

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season. Known for its soft, fluffy texture and subtle sweetness, it is typically enjoyed as a breakfast treat or merienda (afternoon snack), often paired with a hot cup of coffee or a warm drink.

Bibingka is traditionally made from a mixture of rice flour, coconut milk, and sugar, which is combined to create a smooth batter. This batter is then poured into a banana leaf-lined clay pot or pan, which imparts a distinctive aroma and flavor to the cake as it cooks. The use of banana leaves is a hallmark of bibingka, giving the cake its signature rustic appearance and slightly smoky taste.

The cooking process for bibingka is unique, involving a method where the cake is baked over and under hot coals. This traditional technique ensures even cooking, resulting in a cake that is perfectly cooked on the inside while developing a golden-brown crust on the outside. The texture of bibingka is often described as moist and tender, with a delicate crumb that melts in the mouth.

Once baked, bibingka is typically topped with a variety of ingredients that add both flavor and texture. Common toppings include grated coconut, butter, sugar, and slices of salted duck egg or cheese, which provide a savory contrast to the sweet base. These toppings not only enhance the flavor but also contribute to the visual appeal of the cake.

Bibingka is closely associated with the Filipino Christmas tradition of Simbang Gabi, a series of dawn masses held in the days leading up to Christmas. After attending mass, many Filipinos enjoy bibingka along with other traditional treats like puto bumbong. The aroma of freshly baked bibingka wafting through the cool morning air is a cherished part of the holiday experience.

Today, bibingka remains a beloved Filipino delicacy, enjoyed not only during the holiday season but throughout the year. Its unique combination of flavors, textures, and cultural significance makes it a timeless treat that continues to be passed down through generations.

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Easy Bibingka Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Bibingka is a traditional Filipino rice cake that holds a special place in the hearts of many, especially during the Christmas season.

Ingredients

  • 1 cup rice flour

  • 1/2 cup all-purpose flour

  • 2 tsp baking powder

  • 2/3 cup coconut cream, room temperature

  • 2 tsp butter, melted

  • 2 eggs, beaten

  • 1/2 cup water

  • 1/2 cup sugar

  • 75 g cheese, grated (for topping)

  • 2 salted eggs, sliced (for topping)

Directions

  • Preheat your oven to 350F or 177C.
  • Prepare pans by lining three 5” round baking pans with wax paper or banana leaves.
  • Combine the dry ingredients (rice flour, all-purpose flour, and baking powder) in a bowl.
  • Combine the wet ingredients (water, eggs, sugar, coconut cream, and butter) in another bowl then mix well.
  • Slowly pour dry ingredients over wet ingredients.
  • Mix with a rubber spatula until thoroughly combined. Make sure there are no lumps (if lumps do form, strain mixture using a sieve).
  • Fill prepared pans until 3/4 full.
  • Top with grated cheese and salted egg.
  • Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center of the pan comes out clean.
  • Cool for a bit and serve!

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IMAGE SOURCE: Roberto Verzo from Philippines, CC BY 2.0, via Wikimedia Commons

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Kwek-Kwek (Deep-Fried Quail Eggs)

Kwek-Kwek is a popular Filipino street food of hard-boiled quail eggs coated in bright orange batter and deep-fried until crispy.

Kwek-Kwek is a popular Filipino street food that consists of hard-boiled quail eggs coated in a bright orange batter and deep-fried to crispy perfection. This delightful snack is often enjoyed at food stalls, night markets, and during various festivals and events throughout the Philippines.

The preparation of Kwek-Kwek begins with hard-boiling quail eggs. Once cooked and peeled, the eggs are dipped into a thick batter made from flour, cornstarch, water, and annatto powder, which gives the batter its distinctive orange color. Some variations of the batter may also include baking powder to ensure a light and crispy coating.

After the quail eggs are thoroughly coated in the batter, they are carefully dropped into hot oil and deep-fried until the exterior becomes golden and crispy. The result is a deliciously crunchy outer layer that encases the tender and flavorful quail egg inside.

Kwek-Kwek is traditionally served with a dipping sauce that enhances its flavor. The most common dipping sauce is a mixture of vinegar, soy sauce, minced garlic, chopped onions, and chili peppers, creating a tangy and slightly spicy complement to the fried eggs. Alternatively, a sweet and sour sauce or a spicy fishball sauce can also be used.

This street food is often sold alongside other popular Filipino snacks such as fish balls, squid balls, and kikiam. Kwek-Kwek’s vibrant appearance, coupled with its satisfying crunch and savory taste, makes it a favorite among Filipinos and tourists alike.

Enjoyed as a quick snack on the go or as part of a larger meal, Kwek-Kwek captures the essence of Filipino street food culture, offering a delicious and affordable treat that delights the senses and brings people together. Its simplicity, flavor, and accessibility continue to make it a beloved part of the Filipino culinary landscape.

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Kwek-Kwek (Deep-Fried Quail Eggs)

Recipe by Yummy Food
Recipe rating: N/A
Course: SnacksCuisine: FilipinoDifficulty: Medium

Kwek-Kwek is a popular Filipino street food of hard-boiled quail eggs coated in bright orange batter and deep-fried until crispy.

Ingredients

  • Hard-cooked quail eggs, peeled

  • 1 cup water

  • 1 cup all-purpose flour

  • Orange food coloring or annatto

  • Vegetable oil

  • Equipment

  • Pot and stove or electric fryer

  • Whisk or other stirring implement

  • Slotted spoon or tongs

Directions

  • Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.
  • Dip the eggs in the batter to coat them completely.
  • Heat several inches of vegetable oil in a deep pot. You’re aiming for about 350°F (180°C).
  • Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess.
  • Serve with spicy vinegar.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Easy Pinoy-Style Hotcake Recipe

Pinoy-Style Hotcake is a beloved Filipino breakfast and merienda (snack) treat that offers a delightful twist on the classic pancake.

Pinoy-Style Hotcake is a beloved Filipino breakfast and merienda (snack) treat that offers a delightful twist on the classic pancake. These hotcakes are known for their vibrant yellow color, slightly sweet flavor, and fluffy texture, making them a favorite comfort food among Filipinos.

Unlike traditional American pancakes, Pinoy-Style Hotcake is often made with all-purpose flour, sugar, baking powder, baking soda, and salt. The wet ingredients typically include evaporated milk, which adds a rich and creamy flavor, along with an egg, melted butter or vegetable oil, and vanilla extract. A few drops of yellow food coloring are often added to give the hotcakes their signature hue, reminiscent of the festive and colorful nature of Filipino cuisine.

The preparation of Pinoy-Style Hotcakes is straightforward. The dry and wet ingredients are mixed separately before being combined to form a smooth batter. The batter is then poured onto a hot, lightly greased non-stick pan or griddle, cooking each side until golden brown. This process ensures that the hotcakes are perfectly fluffy and evenly cooked.

What sets Pinoy-Style Hotcakes apart is the way they are served. Traditionally, they are topped with a spread of butter or margarine while still warm, followed by a generous sprinkle of sugar. This simple topping melts slightly, creating a delightful contrast between the soft, warm hotcake and the sweet, slightly crunchy sugar. For an extra layer of flavor, some variations include a topping of grated cheese, which adds a savory dimension to the dish.

Pinoy-Style Hotcakes are more than just a breakfast item; they are a nostalgic treat that brings back memories of childhood for many Filipinos. Often enjoyed with a hot cup of coffee or a cold glass of juice, these hotcakes are a testament to the Filipino penchant for transforming simple ingredients into comforting, delicious dishes that bring joy to everyday moments.

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Easy Pinoy-Style Hotcake Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: SnacksCuisine: FilipinoDifficulty: Easy

Pinoy-Style Hotcake is a beloved Filipino breakfast and merienda (snack) treat that offers a delightful twist on the classic pancake.

Ingredients

Directions

  • Prepare the Batter:
  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In another bowl, beat the egg. Add the evaporated milk, melted butter or vegetable oil, and vanilla extract. Mix until well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine. If desired, add a few drops of yellow food coloring to achieve the traditional yellow hue of Pinoy-style hotcakes.
  • Heat the Pan:
  • Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with butter or margarine.
  • Cook the Hotcakes:
  • Pour about 1/4 cup of batter onto the pan for each hotcake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
  • Flip the hotcake and cook for another 1-2 minutes until golden brown and cooked through.
  • Repeat with the remaining batter, greasing the pan as needed.
  • Serve:
  • While the hotcakes are still warm, spread a small amount of butter or margarine on top. Sprinkle generously with sugar.
  • If desired, top with grated cheese for an extra touch of flavor.

Notes

  • Enjoy your delicious and fluffy Pinoy-style hotcakes, a perfect breakfast or merienda treat that brings a taste of Filipino comfort food to your table!

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IMAGE SOURCE: Lokalpedia, CC BY-SA 4.0, via Wikimedia Commons

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Easy Espasol Recipe

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor.

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor. This delightful treat is made primarily from glutinous rice flour and coconut milk, which are combined and cooked to create a dense and sticky dough. The unique preparation process and simple yet rich ingredients make espasol a beloved snack among Filipinos.

The process of making espasol begins with toasting glutinous rice flour in a skillet until it turns light brown and releases a nutty aroma. This step is crucial as it imparts a distinct flavor and aroma to the finished product. Once toasted, the flour is gradually added to a simmering mixture of coconut milk, sugar, vanilla extract, and a pinch of salt. The coconut milk gives the espasol a creamy, slightly sweet taste, which balances the nutty flavor of the toasted rice flour. This mixture is continuously stirred until it thickens into a dough-like consistency.

After cooking, the dough is allowed to cool slightly before it is shaped into logs. The traditional method involves rolling the dough into a log and then coating it with more toasted rice flour. This additional coating not only prevents the dough from sticking but also adds a layer of texture and flavor to the espasol. The log is then cut into smaller pieces, typically around 2-3 inches in length, and rolled again in the toasted flour for a final coating.

Espasol is enjoyed for its chewy texture and the harmonious blend of flavors from the toasted rice flour and the creamy coconut milk. Its simplicity and the method of preparation reflect the resourcefulness and culinary ingenuity of Filipino cuisine. Often wrapped in banana leaves or parchment paper, espasol is a popular pasalubong (souvenir) and is frequently enjoyed during festive occasions and family gatherings. This humble yet delicious treat continues to be a testament to the rich culinary heritage of the Philippines.

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Easy Espasol Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Espasol is a traditional Filipino delicacy hailing from the province of Laguna, known for its chewy texture and distinct flavor.

Ingredients

Directions

  • Toast the Rice Flour:
  • In a large skillet over medium heat, toast the glutinous rice flour until it turns light brown and has a nutty aroma, about 10-15 minutes. Stir continuously to prevent burning. Set aside 1/2 cup of the toasted flour for dusting.
  • Prepare the Coconut Milk Mixture:
  • In a saucepan, combine the coconut milk, sugar, vanilla extract, and salt. Cook over medium heat, stirring continuously until the sugar dissolves and the mixture is well combined.
  • Combine Flour and Coconut Milk:
  • Gradually add the toasted glutinous rice flour to the coconut milk mixture, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and pulls away from the sides of the pan, about 10-15 minutes.
  • Cool and Shape:
  • Remove the mixture from heat and let it cool slightly until it is safe to handle. Dust a clean surface with some of the reserved toasted rice flour.
  • Transfer the dough to the floured surface and shape it into a log. Roll the log in the toasted rice flour to coat it evenly.
  • Cut and Serve:
  • Cut the log into desired lengths, typically around 2-3 inches. Roll each piece in the toasted rice flour again to ensure they are fully coated.
  • Allow the espasol to cool completely before serving.

Notes

  • Espasol is a delicious Filipino rice cake, known for its chewy texture and sweet, nutty flavor. Enjoy this traditional treat as a snack or dessert.

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IMAGE SOURCE: Televido, CC BY-SA 4.0, via Wikimedia Commons

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Homemade Puto Pao Recipe

Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat.

Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat. This unique combination creates a soft, fluffy, and slightly sweet rice cake with a savory meat filling, offering a harmonious blend of textures and flavors that is both comforting and satisfying.

The outer layer of Puto Pao is made from a batter similar to that of traditional puto. It typically consists of rice flour or all-purpose flour, sugar, baking powder, water, and sometimes milk, which is then steamed to achieve its characteristic light and airy texture. This mildly sweet and soft base serves as the perfect complement to the savory filling encased within.

The filling of Puto Pao is usually inspired by the asado filling used in siopao. Asado is a savory-sweet meat filling made from diced pork or chicken, simmered with soy sauce, oyster sauce, hoisin sauce, and sugar until it becomes tender and flavorful. This rich, umami-filled filling is thickened with cornstarch to achieve a consistency that holds well inside the puto batter.

What sets it apart is not just the delightful combination of the soft rice cake and the savory filling, but also the toppings that can be added. A slice of salted egg or cheese on top of each Puto Pao adds an extra layer of flavor and a touch of visual appeal, enhancing the overall eating experience.

Puto Pao is typically enjoyed as a snack or merienda (afternoon snack) and is popular at Filipino gatherings and celebrations. It offers a convenient and portable option that can be enjoyed warm or at room temperature. This innovative dish reflects the Filipino penchant for combining flavors and textures in creative ways, making Puto Pao a beloved treat in Filipino cuisine.

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Homemade Puto Pao Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: SnacksCuisine: FilipinoDifficulty: Medium


Puto Pao is a delightful fusion of two beloved Filipino snacks: puto, a type of steamed rice cake, and siopao, a steamed bun typically filled with savory meat.

Ingredients

  • For the Puto Batter:

  • 2 cups all-purpose flour

  • 1 cup sugar

  • 2 tablespoons baking powder

  • 2 cups water

  • 1/2 cup evaporated milk

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • For the Asado Filling:

  • 1/2 Kilo pork shoulder or belly, diced

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1/4 cup soy sauce

  • 1/4 cup oyster sauce

  • 1/4 cup hoisin sauce

  • 1/4 cup sugar

  • 1/2 cup water

  • 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)

  • 1 tablespoon cooking oil

  • For Topping:

  • Salted egg slices (optional)

  • Cheese slices (optional)

Directions

  • Prepare the Asado Filling:
  • Sauté Aromatics:
  • Heat the cooking oil in a pan over medium heat.
  • Sauté the garlic until fragrant, then add the onions and cook until translucent.
  • Cook the Pork:
  • Add the diced pork and cook until browned on all sides.
  • Add Sauces and Simmer:
  • Pour in the soy sauce, oyster sauce, hoisin sauce, sugar, and water. Stir well to combine.
  • Bring to a boil, then lower the heat and let it simmer until the pork is tender and the sauce has reduced.
  • Thicken the Sauce:
  • Add the cornstarch slurry to the pan, stirring continuously until the sauce thickens.
  • Remove from heat and set aside to cool.
  • Prepare the Puto Batter:
  • Combine Dry Ingredients:
  • In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  • Add Wet Ingredients:
  • Gradually add the water, evaporated milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
  • Assemble and Steam:
  • Prepare the Molds:
  • Grease puto molds or muffin cups lightly with oil.
  • Fill with Batter:
  • Pour a small amount of batter into each mold, filling them halfway.
  • Add Filling:
  • Place a spoonful of the asado filling in the center of the batter in each mold.
  • Top with Batter:
  • Pour more batter over the filling, covering it completely and filling the molds almost to the top.
  • Add Toppings:
  • If desired, place a slice of salted egg or cheese on top of each filled mold.
  • Steam the Puto Pao:
  • Arrange the filled molds in a steamer. Make sure there is enough space for steam to circulate.
  • Cover the steamer with a clean kitchen towel before placing the lid to prevent water from dripping onto the puto pao.
  • Steam over medium heat for about 15-20 minutes, or until a toothpick inserted into the puto comes out clean.
  • Cool and Serve:
  • Remove the molds from the steamer and let the puto pao cool slightly before removing them from the molds.
  • Serve warm and enjoy!

Notes

  • These fluffy and savory puto pao buns are a delicious treat, perfect for any occasion.

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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons

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Easy Yema Cake Recipe

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds.

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds. Originating from the Philippines, this dessert has gained widespread popularity for its irresistible sweetness and indulgent richness, making it a staple at celebrations, gatherings, and special occasions.

At the heart of Yema Cake is the chiffon cake, which is airy, moist, and tender, providing a delicate base for the layers of creamy yema custard. The chiffon cake is typically made from a mixture of flour, eggs, sugar, and oil, with the addition of baking powder to achieve its light and fluffy texture. Once baked to perfection, the cake is cooled and sliced into layers, ready to be filled and frosted with the luscious yema custard.

The yema custard, made from condensed milk and egg yolks, is the star of the show in Yema Cake. This creamy and rich custard is cooked until thickened, imparting a velvety smoothness and a delightful sweetness to the dessert. The custard is generously spread between the layers of chiffon cake, adding moisture and flavor to each bite. Additionally, it is used to frost the exterior of the cake, creating a smooth and creamy finish that is as beautiful as it is delicious.

Yema Cake is often garnished with grated cheese or toasted grated coconut, adding a savory contrast to the sweet and creamy flavors of the dessert. These toppings not only enhance the visual appeal of the cake but also add an extra layer of texture and flavor, creating a truly unforgettable culinary experience.

Whether enjoyed as a centerpiece at a birthday party, a sweet treat during merienda (afternoon snack), or a comforting indulgence after a hearty meal, Yema Cake never fails to delight with its irresistible charm and delectable taste. Its combination of fluffy cake and creamy custard creates a dessert that is both comforting and celebratory, capturing the essence of Filipino hospitality and culinary tradition with every slice.

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Easy Yema Cake Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds.

Ingredients

  • For the cake:

  • 2 cups cake flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1 cup sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup milk

  • For the yema frosting:

  • 1 can (14 oz) sweetened condensed milk

  • 4 egg yolks

  • 1/4 cup unsalted butter

  • 1 teaspoon vanilla extract

Directions

  • Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.
  • In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition. This will ensure a well-incorporated and smooth batter.
  • Pour the prepared batter into the round cake pan, spreading it evenly.
  • Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, let’s prepare the yema frosting. In a saucepan, combine the sweetened condensed milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
  • Remove the saucepan from heat and stir in the butter and vanilla extract. Mix until well combined and smooth.
  • Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
  • Once the cake has cooled, spread the yema frosting generously over the top of the cake, using an offset spatula or the back of a spoon. You can also frost the sides if desired.
  • Slice and serve the luscious Yema Cake, savoring the perfect combination of moist cake and creamy yema frosting. This cake is best enjoyed with a cup of coffee or tea, or as a delightful dessert for any occasion.

Notes

  • You can also decorate the Yema Cake with toasted grated coconut or chopped roasted nuts for added texture and flavor, if desired.

Best-seller Diabetic Cookbooks

Now, gather your ingredients, don your apron, and embark on the sweet journey of making Yema Cake. Let the flavors of yema and cake meld together in a delightful symphony, bringing joy to your taste buds and those you share it with. Happy baking and savoring the goodness of Filipino cuisine!

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IMAGE SOURCE: Marife.altabano, CC BY-SA 4.0, via Wikimedia Commons

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Champorado (Chocolate Rice Porridge) Recipe

Champorado is a beloved Filipino comfort food that combines the richness of chocolate with the comforting warmth of rice porridge.

Champorado is a beloved Filipino comfort food that combines the richness of chocolate with the comforting warmth of rice porridge. This traditional dish holds a special place in Filipino cuisine, often enjoyed as a breakfast staple or a comforting dessert, especially on rainy days or chilly mornings.

At its core, champorado is a simple yet satisfying concoction made primarily from glutinous rice (also known as sticky rice), cocoa powder, and sugar. The combination of these ingredients results in a creamy and indulgent porridge with a delightful chocolate flavor.

To prepare champorado, glutinous rice is cooked until tender in water, creating a thick and creamy base. Then, cocoa powder or tablea, which are traditional Filipino chocolate tablets made from roasted and ground cacao beans, are added to the rice mixture. The cocoa infuses the porridge with its rich and decadent flavor, giving champorado its signature chocolatey taste.

Sweetness is added to the dish with the inclusion of sugar, balancing the bitterness of the cocoa and enhancing the overall flavor profile. Some variations of champorado also incorporate evaporated milk or condensed milk to further enrich the texture and creaminess of the porridge.

Champorado is typically served hot and often topped with a drizzle of evaporated milk or condensed milk for added richness. It can also be garnished with additional toppings such as crispy fried dried fish (tuyo), salted fish (dilis), or roasted peanuts, offering a delightful contrast of flavors and textures.

Beyond its delicious taste, champorado holds cultural significance in Filipino households, evoking memories of childhood and family gatherings. It’s a dish that brings comfort and warmth, whether enjoyed as a hearty breakfast to start the day or as a soothing dessert to end a meal.

In essence, champorado is more than just a chocolate rice porridge—it’s a culinary treasure that embodies the heart and soul of Filipino comfort food, inviting people to savor its comforting flavors and embrace the warmth of tradition.

Best-seller Filipino Cookbooks:

Here is the recipe for Champorado:

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Champorado (Chocolate Rice Porridge)Recipe

Recipe by Yummy Food
Recipe rating: N/A
Course: Breakfast, DessertCuisine: FilipinoDifficulty: Medium

Champorado is a beloved Filipino comfort food that combines the richness of chocolate with the comforting warmth of rice porridge.

Ingredients

  • ½ kg glutinous rice

  • Water (about 4–6 times the rice volume)

  • ½ kg white granulated sugar

  • 2 spoons cocoa powder

  • 1 can (12 oz) evaporated milk

Directions

  • Wash the rice twice.
  • Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil.
  • Uncover the pot and stir in the sugar and cocoa powder until well mixed.
  • Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.
  • Stir in the evaporated milk and serve.

Notes

  • Sometimes champorado tastes good when eaten with salted fish.

Best-seller Diabetic Cookbooks

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Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

By Diet or Lifestyle: Budget-Friendly | Kid-Friendly | Meal Prep Friendly | Vegetarian

IMAGE SOURCE: Josh James from Imus, Philippines, CC BY 2.0, via Wikimedia Commons

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