BUKO PANDAN SALAD (Filipino Shredded Young Coconut with Pandan Jelly Dessert)

One word to describe this Filipino dessert….REFRESHING!  With this Brisbane summer heat that we are having, this Buko Pandan Dessert will definitely lift your spirit up and cools you down.  A Filipino tropical chilled dessert, it is compose of cubes of Pandan Jelly, Buko (shredded young coconut) and mini Sago Pearls in a not too sweet cream sauce.

I’ve only started making Buko Pandan last Halloween and since then I been making this easy version multiple of times now.  The sweetness is just right and the balance of sauce/jelly/buko/tapioca ratio are good.  Some people tend to drown this dessert with too much cream sauce….if you do that then you shouldn’t call it Buko Pandan Salad, it should be called Buko Pandan Drink.  I used frozen/defrosted shredded Buko (shredded young coconut) and instant Pandan jelly as I don’t have the time yet to do certain things from scratch.  But rest assure, this is a wonderful dessert to make specially this coming Yuletide season….simple recipe but definitely a keeper!

BUKO PANDAN SALAD (Filipino Shredded Young Coconut with Pandan Jelly Dessert)

PINEAPPLE UPSIDE DOWN CAKE

I never get tired of eating Pineapple Upside Down Cake,  with its buttery brown sugar syrup clinging to the top and side of the cake.  Slices of sticky sweet pineapple adorned on top that calls you up to come and eat them.  Whenever I serve a slice of this yummy cake, I always have custard sauce on the side.  So nice and sinful…..hmmmmm!

PINEAPPLE UPSIDE DOWN CAKE

TAHO (Filipino Sweet Tofu Pudding)

 

Kulinarya’s theme for the month of June 2011 is WHITE THEME (as you know June is for Weddings).

 

 

Taho (Filipino Sweet Tofu Pudding) is very similar to the Chinese Dòuhuā but with more heavier sugar syrup and additional Sago pearls topping.  In the Philippines you buy Taho as a street food from a Magtataho (Taho Vendor).  You can hear them shouting “T-A-H-O-O” during early morning and sometimes late in the afternoon.  The Taho Vendor usually balances two stainless steel insulated covered cylindrical buckets that hangs on each ends of a long flat bamboo pole that he carries on top of one of his shoulder, one container for the Soft Tofu and the other one for his toppings.  This yummy treat is usually served warm and freshly made.

TAHO (Filipino Sweet Tofu Pudding)

VANILLA WHIPPED CREAM

This Vanilla Whipped Cream is so simple to make and a winning partner for your pancakes.  With the added icing sugar and a hint of vanilla…it gives that extra love instead of just plain old whipped cream.

VANILLA WHIPPED CREAM

MANGO FLOAT (Chilled Layered Mango, Cream & Crackers Dessert)

I’ve first tasted this dessert a couple of weeks ago during a family friend’s graduation picnic and I can’t seem to get enough of this simple, easy and oh! so heavenly, Mango Float!  The twist in this version is that I’ve used Original Flavoured SkyFlakes Crackers, most recipes use Graham Crackers.  I prefer SkyFlakes as it tends to hold its shape well and doesn’t have that “too soggy” feel to it while you’re eating it.

MANGO FLOAT (Chilled Layered Mango, Cream & Crackers Dessert)

BEST LECHE FLAN CHIFFON CAKE

Finally!!!!  Here’s my revised Leche Flan Chiffon Cake Recipe.  The first version I’ve posted needed some tweaking and thanks to Betty Q, I have resolved the problem with regards to the chiffon cake layer.  I have used a different Leche Flan recipe this time that doesn’t include the egg whites…I totally much prefer the pure egg yolk version.  I hope you truly enjoy trying out this recipe as this is definitely a “keeper”.

 

BEST LECHE FLAN CHIFFON CAKE

LECHE FLAN (Filipino Crème Caramel)

Leche Flan is the Filipino equivalent to Crème Caramel but because of the  higher content of egg yolks, it’s more richer and heavier.  Most Filipinos have a sweet tooth and Leche Flan is one of the favourites when it comes to dessert.  It is serve during special occasions (eg. fiestas, birthdays and family gatherings) and eaten in small portions….

LECHE FLAN (Filipino Crème Caramel)

LECHE FLAN CHIFFON CAKE

 

Kulinarya’s theme for the of February 2010 is LECHE FLAN.

 

 

Almost in any Filipino occasion/party, Leche Flan is always served as a dessert.  It resembles closely to Crème Caramel but more richer in taste.  Main ingredients are sugar, eggs yolks, evaporated milk and condensed milk.  I remember my mother use to cook this with duck eggs as it produce a more silkier texture and deeper rich taste compare to chicken eggs.  Traditionally Leche flan are cook in “llaneras” (oblong shaped aluminium tins), caramel syrup first then the custard layer on top and then covered with a sheet of aluminium foil and secured with rubber band and then steamed.  Nowadays, you can use any baking pans or ramekins and cook them in water baths in the oven, like cooking crème caramel.

LECHE FLAN CHIFFON CAKE

KAMOTE QUE (Toffee Sweet Potatoes)

Kamote Que Toffee Sweet Potatoes (Toffee Sweet Potatoes) is one of the local afternoon “merienda” (snacks) when I was growing up in the Philippines as it is very affordable and filling.  This sweet treats can be bought as street food or can be made at home.  Usually eaten as an afternoon snack and at its best while it’s freshly cooked.

KAMOTE QUE (Toffee Sweet Potatoes)

TURON NA SAGING (Banana Spring Rolls)

Turon na Saging(Banana Spring Rolls) is sinfully addictive and can be eaten as a afternoon snack or dessert after a meal.  Very easy to cook at home but in the Philippines, Turon na Saging is also available for sale as one of the street food snack/dessert.  Best eaten  freshly cooked while the wrapper still possess that crispiness and have that slight crunchy toffee glaze.  It is pure ecstasy what’s inside, the slices of saba bananas and jackfruit soaked in melted sugar syrup.  But note of warning, just be careful eating it as the filling can be still hot while the outside has cooled down a bit.

TURON NA SAGING (Banana Spring Rolls)