Try this healthy Ginataang Halo halo

Ginataang Halo-halo recipe  is a delicious Filipino desert and snack recipe that makes use of glutinous rice flour balls and coconut milk.

image credits: Ginataang Halo halo Recipe

• 1 1/2 cups sweet potatoes (kamote), diced
• 1 cup taro roots (gabi), diced
• 1 1/2 cups purple yam
• 1 1/4 cup plantains (saging na saba), diced
• 1 cup ripe jackfruit (langka), sliced
• 2 cups small tapioca pearls, cooked
• 12 to 20 pieces glutinous rice balls (bilo-bilo)
• 1 cup granulated white sugar
• 3 1/2 cups coconut milk
• 2 cups water

• Pour water in a large cooking pot and apply heat. Let boil.
• Add 1 3/4 cups of coconut milk then wait until it re-boils.
• Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
• Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
• Add the plantains then cook for an additional 2 minutes.
• Put-in the jack fruit and cook for 2 minutes more.
• Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
• Turn off heat and transfer to a serving plate.

Try this Kutsinta or Cuchinta Filipino dessert

Kutsinta Recipe is an orange sticky rice cupcake, this is one of the most popular Filipino dessert. Kutsinta Recipe is delicious and super easy to make and is almost fat free and low in calories..

• 1 cup flour
• 1 cup brown sugar
• 2 cups sugar
• 1 tablespoon lihiya (lye)
• yellow food color or atsuete
• grated niyog (coconut meat)

Kutsinta Cooking Materials:

• steamer
• muffin pan
• strainer

• Half-fill the steamer with water and boil.
• In a bowl, mix all ingredients except for the grated niyog.
• Stir well and pass the mixture through a strainer.
• Pour the mixture into each of the mold in the muffin pan.
• Place muffin pan in the steamer and steam for 10 to 20 minutes.
• Cool before transferring to a tray.
• Serve with grated niyog on top

Kutsinta Tip:

• Do not put grated niyog on top of kutsinta if you will not consume them immediately.
• This is to avoid them from easily spoiling.

Try Chef Boy Logro’s Special Puto

Special Puto Recipe is a steamed rice muffin which is popular as snack or dessert in the Philippines. Special Puto is the common pair for Dinuguan. In its traditional form, puto is of a plain white color.

image credits: PinoyRecipe.net Special Puto Recipe

Materials Needed:

• Steamer
• Mixing bowl
• Strainer
• Muffin pan
• Measuring cups and spoons
• Wooden spoon or wire whisk

Puto Ingredients:

• 2 cups rice flour
• 1/2 teaspoon salt
• 3 teaspoon baking powder
• 2 cups coconut milk
• 1 cup white sugar
• 1 teaspoon anise seeds (optional)
• 1 cup grated coconut (or coconut flakes)

• Sift the rice flour, salt, baking powder and white sugar together.
• In a bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.
• Add anise seeds or whatever flavoring you wish (i.e. vanilla, pandan, etc.) Mix and blend thoroughly.
• Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking.
• Steam for about 30 minutes.
• Check for doneness by inserting a toothpick into the center of each puto—the toothpick must come out clean.
• Serve Topped with grated coconuts.

Try Chef Logro’s Filipino Sago at Gulaman Drink

Filipino Sago at Gulaman Drink Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 8 cups water
• 1 bar gulaman (agar-agar), flaked (or 1 tbsp. gelatin powder)
• 1-1/2 cups dark brown sugar
• 1/2 cup dried tapioca pearls (sago), boiled (yield 2 cups)
• ice cubes

• Prepare the Gulaman (Jelly): In a saucepan, bring 2 cups of water to a boil. Add the gulaman (agar-agar) flakes; stir constantly over low heat until flakes are completely melted (if using gelatin powder, stir until the powder is completely dissolved). Transfer to a tray (or baking dish); set aside to cool at room temperature. When cooled, it should be firm; cut into small dice using a knife.
• Prepare the Sugar Syrup: In the same saucepan, bring the remaining water to a boil. Add the sugar; stir constantly over medium heat for 5 minutes. Set aside to cool.
• Place cooked tapioca pearls and jelly in glasses. Pour the syrup into the glasses; top with ice cubes as desired. Alternatively, place them to a punch bowl with lots of ice cubes on top.

Try Chef Logro’s Filipino Ube Macapuno Cake

  Filipino Ube Macapuno Cake Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 – 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside.
• Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside.
• In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing.
• To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.

Try Chef Logro’s Easy Red Velvet Cake

Easy Red Velvet Cake Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 package fudge marble cake mix (regular size)
• 1 teaspoon baking soda
• 1-1/2 cups buttermilk
• 2 Eggland’s Best Eggs
• 1 bottle (1 ounce) red food coloring
• 1 teaspoon vanilla extract

FROSTING:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract

• In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature.
• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.

Try Chef Logro’s Filipino Minatamis na Saging (Banana Plantain in Syrup)

Filipino Minatamis na Saging (Banana Plantain in Syrup) Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 6 medium ripe saba (or plantain bananas)
• 2 cups sugar
• 3 cups water
• 1/2 tsp. salt

• Pour water in a saucepan.  Stir in sugar and salt to dissolve.  Heat over medium heat.  Bring syrup to a boil and then lower the heat and let it simmer for 10 minutes.
• Peel bananas and cut into 1/2 inch slices.  Add to simmering syrup and continue cooking for another 10 minutes more or until sababananas are tender and syrup is slightly thickens and lightly golden brown.
• Remove from heat.  Transfer to a dessert plate and serve thisMinatamis na Saging.

Variation:

• Substitute kamote (sweet potato) slices for bananas and cook as above until sweet potatoes are tender.

Try Chef Logro’s Filipino Cheese Cupcakes

Filipino Cheese Cupcakes Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1-3/4 cups flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup quick-melt cheese, shredded
• 1/2 cup cheddar cheese, shredded

• In a large bowl, combine flour, baking powder and salt.
• In a medium bowl, beat butter, sugar and eggs.
• Beginning and ending with flour mixture, add flour mixture in thirds and 1/2 of sweetened condensed milk in between. Beat at low speed with every addition.
• Add quick-melt cheese and stir to combine.
• Using a scoop or spoon, fill paper-lined muffin cups to 3/4 full. Top with cheddar cheese and bake in a 350 F oven for about 20-25 minutes or until toothpick inserted comes out clean and top is golden. Allow to cool.

Try Chef Logro’s Filipino Cheesy Cassava Squares

  Filipino Cheesy Cassava Squares Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 2 cups grated cassava
• 1-1/2 cups coconut milk
• 3 eggs, slightly beaten
• 1/2 cup water
• 1 cup sugar
• 1-1/2 cups grated cheese

• Preheat oven to 350°F (180°C). Prepare a 9-inch square pan.
• In a bowl, combine cassava, coconut milk, beaten eggs, water, and sugar. Mix in thoroughly. Transfer cassava mixture to the prepared pan and sprinkle grated cheese evenly on top.
• Place the pan in the center of the oven and bake for 1 hour or until cassava mixture is firm and cake tester inserted comes out clean.
• Remove cassava cake from the oven and let it cool. Slice into squares before serving. Wrap each squares in a wax paper, if desired.

Try Chef Logro’s Filipino Nilupak

  Filipino Nilupak Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 2 pounds cassava, peeled and cut into short lengths
• 1 cup grated coconut
• 1 cup sweetened condensed milk
• 1/4 cup margarine (and more for serving)
• 1 tablespoon salt

• In a pot over medium heat, combine cassava, salt and enough water to cover. Bring to a boil and cook, uncovered, for about 15 to 20 minutes or until very tender. Drain from liquid and allow to cool. Remove the tough, stringy core and discard. With a mortar and pestle or in a food processor, mash boiled cassava to desired consistency (I like my nilupak with some bits and pieces for texture but you can process the cassava until smooth).
• In a wide pan over low heat, combine cassava, condensed milk and margarine. Cook, stirring regularly, until thickened and mixture begins to pull from sides of pan. Spoon mixture onto banana leaves, smoothing surface and sides with back of a spoon. Top with margarine, if desired.

Try Chef Logro’s Filipino Mango and Cream Cheese Turon

 Filipino Mango and Cream Cheese Turon Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 2 ripe but firm Philippine mangoes
• 1/2 cup sugar
• 12 springroll wrappers
• 4 ounces cream cheese, cut into 1/2-inch thick strips
• vegetable oil for frying

• Slice mangoes and with a spoon, scoop flesh from skin. Discard pits. Cut each side lengthwise into 3. Roll each slice in sugar.
• Separate springroll wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Arrange 1 mango slice in the middle of diamond and place cream cheese slice lengthwise on top of banana slice. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll into a log. Wet the pointed edge of the wrapper to completely seal. Roll sealed springrolls in sugar. Repeat with the remaining bananas.
• In a skillet over medium heat, add about 1 inch of oil. Add springrolls seam side down and fry, turning once or twice, for about 3 to 5 minutes on each side or until golden brown.

Try Chef Logro’s Filipino Purple Yam Jam

Filipino Purple Yam Jam Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
•  2 cans (12 ounces) condensed milk

• Estimated preparation and cooking time: 2 hours
• Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
• Peel and thinly grate the ube yam.
• Heat a big wok in medium heat.
• Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
• Add the 1 kilo grated ube yam. Adjust the heat to low
• Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
• Add the evaporated milk and continue to mix for another 15 minutes.
• Let cool and place on a large platter.
• Refrigerate before serving the halayang ube.

Try Chef Logro’s Chocolate Eclair Cake

Chocolate Eclair Cake Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs

• 1 (8 ounce) package cream cheese, softened
• 1 large box (5.1 ounces) vanilla instant pudding
• 3 cups milk

• 1 8 oz. container cool whip (just enough for a thin layer. I don’t use the whole container) or one batch of  whipped cream
• chocolate syrup or chocolate sauce

• Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
• For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
• Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
• For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup. *If you want to make this even better use homemade whipped cream.

Source by : thegirlwhoateeverything.com

Try Chef Logro’s Tupig

Tupig Recipe, Another Delicious Filipino recipe from Chef Boy Logro Pinoy Recipes.

• 1 kilo glutinous rice (Thai glutinous rice is preferred)
• 250 grams margarine
• 2-1/2 cup sugar(brown and white mixed)
• 2 shredded young coconuts
• 4 cups coconut milk
• Banana leaves for wrapping the tupig

• The fresh banana leaves have to be immersed in hot water to wilt or soften it so it would not break in the process of wrapping or rolling.
• Cut the wilted banana leaves to the desired size approximately 4-1/2 x 8 inches and arrange them on a plate or tray. The size of your banana leaves can vary depending on the size you want of course.
• Mix the glutinous rice, shredded coconut, margarine, and sugar.
• Slowly add in the coconut milk to avoid the mixture to from being runny making it difficult to wrap. The mixture has to be mixed very well.
• As soon as the mixture is ready, you can start wrapping them in banana leaves. An ample amount of the mixture depending on the size you want can be placed and start rolling the leaves.
• Cook over coal on a grill covered with aluminum foil. Cooking takes about 15 to 20 minutes. The tupig is cooked when it turns golden brown already. Have extra banana leaves ready in cases when the wrapping becomes burnt.

Try Chef Logro’s Filipino Crema de Fruta

Filipino Crema de Fruta Recipe from Chef Boy Logro Pinoy Recipes.

Cake Layer:

• 50-60 lady fingers “broas” or sponge cake, sliced
• 1 can (836 g) fruit cocktail, well drained and syrup reserved
• 1 kiwi fruit, peeled and sliced

Custard Filling:

• 1 cup sugar
• 1/3 cup all-purpose flour
• 2¼ cups cream or evaporated milk
• ½ cup water
• 3 egg yolks
• 2 tbsp. butter
• 1 tsp vanilla extract

Jelly Glaze:

• 2 tbsp unflavoured gelatin powder
• 1 cup water

• First prepare the custard filling, combine sugar and flour in a large saucepan and mix well. Pour in cream or evaporated milk and water, then stir well until sugar is dissolved. Cook over low heat, stirring continuously until the mixture thickens slightly for approximately 10 minutes. Remove from the heat and add egg yolks, one at a time, whisk well after each addition. Return to the heat and continue cooking and stir continuously until mixture becomes thick and spreadable consistency, about 10-15 minutes. Fire off, stir in butter and vanilla extract. Cover with plastic wrap to prevent the custard cream from scorching and set aside until it cools completely.
• Meanwhile, slice the kiwi fruit or any fruit you like to add. Set aside some drained fruits that you want to decorate on the top of your cake later. And the remaining drained fruit cocktail, cut them in half to make it smaller and place in a separate bowl. To prepare the fruit cake I’m using a (12x8x2) glass dish or you can use any similar pans you have or a plastic food container.
• Let’s assemble, lightly dip lady fingers or cake slices, one at a time, in the reserved fruit cocktail syrup. Arrange soaked lady finger in the pan neatly covering the entire bottom of the pan. Divide the cooled custard cream filling into 3 equal parts. Spread 1 part of custard cream filling onto the first layer of biscuits evenly. Scattered half of the drained fruits on top of the filling.
• Again lightly dip the lady fingers in syrup and make the second layer. Spread another custard cream filling onto the biscuits and scatter the drained fruits on top. For the last layer same procedure, biscuit, custard cream filling and the reserved fruits you prepare earlier to decorate on top of your fruit cake. Let it set in a refrigerator while you are preparing for the glaze.
• To make the glaze, sprinkle the gelatin powder into a cup of water and stir to dissolve. Bring to boil over low heat for about 2-3 minutes. Fire off, set aside to cool and pour on top of the assembled fruit cake. Leave in a refrigerator for 6 hours or until set, then serve and enjoy.

Filipino Crema de Fruta Recipe by Pingdesserts.com

Try Chef Logro’s Bibingkang Pinipig

Bibingkang Pinipig Recipe from Chef Boy Logro Pinoy Recipes.

• 284 Grams pounded rice flakes
• 254 Grams palm sugar
• 3 Cups coconut milk
• 1 Teaspoon salt
• 1 Drop of pandan flavoring

• Soak Pounded rice flakes in 1 cup of coconut milk for 30 minutes or until soften.
• Pour the remaining 2 cups of coconut milk, salt and pandan flavoring in a deep pan, let it boil.
• Add the palm sugar, keep stirring until the sugar has fully dissolved and the mixture thicken.
• Scoop a cup of thicken mixture, set aside.
• Add the soaked pounded rice flakes into the remaining mixture on the pan.
• Stir until the mixture becomes sticky.
• Transfer the cooked rice mixture in a pan line with banana leaves, flatten the top.
• Top with the thicken sugar coconut mixture, bake at 300ºF for 25 minutes.