Buko Salad or sweet young coconut salad is a dessert dish that makes use of shredded young coconut as the main ingredient. This delicious dessert recipe is a mainstay in every special occasion in the Philippines; it is often served as dessert in town fiestas and birthday parties.
This recipe that we have here is very simple and quick to prepare. The combination of different ingredients make this dish more pleasurable.
Some might associate fruit salad with this dessert recipe. Both recipes have an array of fruit ingredients and the procedure is almost the same. The main difference of Buko Salad is probably the use of young coconut meat.
Aside from the ingredients that we used here, you can try adding more ingredients depending on your taste. I know people who adds apples and cheese in their buko salad.
How do you make your buko salad? What other ingredients do you use?
Try this Buko Salad recipe and let me know what you think.
Here is a delightful cake recipe shared by our reader, Carina De Guzman. According to Carina, she used mango candy for this recipe to balance the sweetness of this luscious crusty prune cake. Don’t stare too long at the picture because it will make you drool. Seriously, I think that this is a nice recipe and I’m hoping to give it a try sometime this week. Try Carina’s Fruity Prune Cake recipe and send-in your feedback.
1 1/4 cups flour
1 tablespoon baking powder
1/2 cup light brown sugar
2 sticks butter
2 tablespoon water
1 teaspoon vanilla
cinnamon and nutmeg
1 cup chopped prunes
1 cup chopped mango candy
1/2 cup raisins
1 cup chopped nuts ( divided )
3 tablespoons brandy
Soak prunes and mangoes overnight in brandy.
Preheat the oven to 175 C
Cream the butter and then add egg, vanilla and water.
Add in flour, baking powder and spices, mix well and then add the soaked prunes, mangoes and half of the chopped nuts, combine thoroughly using wooden spoon.
Pour the mixture in 9inch round baking tin ( based and oil with greaseproof paper), topped with the other half of nuts and bake for 45min or until done.
This is a shared recipe by Jean Reynaert This recipe is her entry to the ongoing Panlasang Pinoy Recipe Contest . Do you want to earn extra bucks for your recipe? Submit your recipe now!
I would describe this dessert as a big hit during fiesta celebration. I always make this on special occasion. It’s an easy recipe and most of all you don’t even need to bake. Although I love baking but it’s nice to have a quick and easy recipe. Most of all, this is a refreshing dessert for the whole family. Continue reading Jean’s Graham Mango Float
Brazo de Mercedes is a type of rolled cake (sometimes referred to as jelly roll) made from a sheet of soft meringue with custard filling. This heavenly cake can be considered as one of the all-time favorites in the Philippines.What I like most about this cake is the sponge like texture of the meringue that literally melts in my mouth. The light flavor of the meringue is balanced by the flavor of the rich custard filling. This is truly amazing!
Most of you might be thinking that this rolled cake is hard to create; you might be surprised how easy it is to make your own Brazo de Mercedes after reading this post and watching the cooking video. I won’t extend the introduction because I know that most of you are eager to start working on this project (I am getting at least 17 requests per day for this recipe).
Try this Brazo de Mercedes recipe and let me know what you think.
Brazo de Mercedes Recipe
10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
14 ounces condensed milk
Watch the cooking video:
Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
Preheat the oven to 350 degrees Fahrenheit.
Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
Place the meringue on top of the greased wax paper then spread evenly using a spatula.
Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
Remove the meringue from the oven and cool down for a few minutes.
Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
Buko Pandan is a popular Filipino Dessert; this is made using young coconut and Screwpine leaves (locally known as “Pandan”). At first glance, this sumptuous dessert can be mistaken for Buko Salad because of the similarity in texture and dairy ingredients used. However, the green gelatin which contains the aroma and flavor of the Pandan gives the distinction.
This is traditionally prepared by boiling several Pandan leaves until all the juices are released. The leaves are then removed from the boiling pot and gelatin bars (locally referred to as “Gulaman”) are added to cook until diluted in liquid.
The variation that we have here uses buko Pandan flavoring instead of fresh Pandan leaves. Since Pandan leaves are not always available in our location, I tried looking for alternatives and the flavoring was the best that I can find. I think that the flavoring is even better because it tastes and smells exactly like the Pandan leaves with an additional hint of buko. This also saves you some time and effort by eliminating the boiling process.
I love having this dessert with tapioca pearls that is why I included it in the recipe; you may also add kaong and nata de coco if desired. I also topped each serving with vanilla ice cream to make it more rich and heavenly.
This recipe is good for 2 persons; feel free to double or triple the ingredients to serve more people. For those who want to use fresh pandan leaves, try boiling 3 leaves in 2 cups of water. The liquid derived from this should replace the water and buko pandan flavoring.
Combine water and powdered gelatin then stir using a spoon.
Add Buko Pandan flavoring then stir until everything is evenly distributed.
Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting-in the refrigerator).
Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
Brownies or Chocolate Brownies refers to slices of flat baked dense chocolate cake. These are usually sliced in squares although some like it in bars. Brownies come in several forms. What we have here are fudgy brownies with walnuts. Personally, I prefer fudgy or moist brownies over the dry ones because I can enjoy the taste right after the first bite. Also, I can eat this anywhere without having a dry feeling in my mouth.
The walnuts are added to provide extra flavor and texture. The taste of plain brownies tends to be ordinary after having it for a while; adding chopped walnuts makes the flavor rich and interesting. I understand that this ingredient is not readily available in some places. If in case you cannot grab some walnuts, try using pecans, peanuts, or cashews.
Food for the Gods or date bar is a very rich and tasty dessert fit for the holidays. I have no idea as to where the name was derived from until I tasted one. The flavor is really heavenly and you can feel a lot of love in it.
After reading lots of questions and concerns from our friends about the availability of ingredients and possible replacement or substitutes for not so common ones, I made sure to feature the recipe in its simplest form. The result of this recipe is really good. I’m sure that you will like it.
Sometimes we need to pamper ourselves. Why not make a delicious dessert that you will truly enjoy?
Try this Food for the Gods recipe. Let me know what you think.
Chocolate Crinkles are soft and fudgy chocolate cookies enclosed in confectioners or powdered sugar. A perfect holiday treat : these delightful cookies (baked with lots of love) are good christmas presents for friends or even a luscious christmas dessert to share with the entire family.
It’s good to save some time and money this holiday season. Instead of buying desserts and pastries from the bakeshop, why not make your own? Have you finalized your Noche Buena dessert menu yet? Maybe you can include this in your list along with our Crema de Fruta, Leche Flan, and Maja Blanca.
Try this Chocolate Crinkles recipe. Let me know what you think.
2 cups all-purpose flour, sifted
1/2 cup unsalted butter, softened
1 1/4 cup granulated sugar
4 pieces raw eggs
1 tbsp vanilla essence
4 ounces semi-sweet chocolate chips, melted
2/3 cups unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup confectioners sugar
Watch the cooking video:
Cream the butter in a mixing bowl using an electric mixer
Whisk the granulated sugar in and continue mixing for 2 minutes
Add the cocoa powder and melted chocolate then mix again for a minute
Put-in the eggs and vanilla essence then continue to mix until the texture becomes fluffy.
Add-in the flour, salt, and baking powder then mix again until all the ingredients are evenly distributed.
Cover the mixing bowl with cling wrap and refrigerate for at least 3 hours
Remove the cover and scoop the mixture using 1/2 tbsp measuring spoon
Roll the mixture using your palms until the shape becomes spherical
Roll the chocolate balls over confectioners sugar until fully covered
Arrange on a baking tray with wax paper (each ball should be 2-3 inches apart)
Preheat oven to 350 degrees Fahrenheit and bake the chocolate balls for 10 to 12 minutes
Remove from the oven and allow to cool down
Arrange in a serving platter then serve. Share and enjoy!