Discover interesting facts about cheese


All-Filipino Desserts

All Filipinos seem to be born with aPuto a steamed cake made from rice
sweet tooth, and most of us never reallyflour, often topped with cheese or
outgrow it. We're never too old for asalted eggs. It is often sold with
candy bar or a rich filled doughnut.kutsinta, a brown jelly cake served with
That's why desserts have always been agrated coconut. The two go together
big part of Filipino cuisine. For manybecause the soft, grainy texture of the
of us, a meal isn't a meal withoutputo contrasts the tart smoothness of
something cold and sweet to top it off.kutsinta. Both are among the simplest
It doesn't matter if your meal consistsFilipino recipes; you can make a batch
of rice and dried fish; without dessert,of each cake in less than two hours.
it's simply not complete.Puto
However, our idea of dessert has evolvedIngredients: 2 cups flour 1 cup sugar
a lot through the years. Ask any kid2 cups milk 6 tsps baking powder 3
what his favorite dessert is and he'lleggs (use only egg whites for a lighter
most likely say ice cream, cake, orcake) Procedure: Combine all the
something not really Filipino. If youingredients except the egg whites. Mix
think the same way, maybe it's time youwell and let stand for one hour, then
tried the old favorites and rediscoverfold in the eggs. Pour into baking pan
Filipino food. Here's a quick guide toor muffin pans and steam for about one
local desserts and some Filipinohour.
desserts recipes you can make on yourKutsinta
own.Ingredients: 1 cup rice flour 1 tsp
Rice cakeslye water 3 cups water 2 cups packed
With rice as our staple food, it'sbrown sugar Procedure: Mix all the
really no surprise that we'd turn itingredients in a bowl; beat well.
into a dessert as well. In fact, we haveHalf-fill a muffin pan with the batter,
more than a dozen varieties of kakanin,then steam covered over 2 inches of
the local term for rice desserts, mostwater for about 30 minutes. Top with
of them sold at practically everygrated coconut.
corner. Because they are rice-based,Bibingka
they are seldom eaten after regularBibingka is actually an Indian dish
meals (which already have rice as the(bebinca), but the Filipino variety is
main course). People prefer them forunique because it uses rice flour
merienda in the late morning orinstead of white. It also comes with a
afternoon. Some of the most popularvariety of toppings such as butter or
Filipino rice cakes are puto, suman,margarine, cheese, salted eggs, or
biko, bibingka, and kalamay.grated coconuts. Bibingka is a popular
Native pastriessnack in the Christmas season, where it
If you're looking for a lighter dessert,is often sold with puto bumbong (same as
Filipino pastries may be just what youputo, but cooked in bamboo vessels and
need. Our native pastries coverflavored with coconut or purple yam)and
everything from small bite-size tarts toother Filipino cooking recipes. It is
tropical fruit pies. They may seemtraditionally cooked in charcoal ovens,
complicated at first glance, but theywhich gives it a smoky flavor. Of
are actually one of the easiest Filipinocourse, you can also tweak the recipe
food recipes. In fact, if you're justand bake it in modern ovens. Here's how.
starting out, pastries make a greatIngredients 2 c plain flour ¼ c
beginner recipe. Start with simple snackbaking powder ¾ c sugar 1 ¼ c
tarts such as this one.coconut milk 3 eggs, beaten ½ c Edam
Easy Caramel Tartscheese, grated ½ butter, melted ½ c
Ingredients: 1 tbsp flour 1 c milk 1grated coconut 1 tsp salt
c golden syrup 1 c brown sugar 1 tbspProcedure: Preheat your oven to 375oF.
white sugar 1 tbsp butter 2 eggs,In a bowl, dissolve the sugar in coconut
separatedmilks and add in the eggs. In a separate
½ tsp vanilla Procedure: Beat the eggbow, sift the flour, add the baking
whites until stiff, then beat in thepowder and salt, then sift again.
white sugar. Set aside. In a saucepan,Combine with the egg mixture and beat
combine the rest of the ingredients andwell. Pour into prepared pans and bake
bring to a boil, stirring constantly.for about 15 minutes. Top with cheese
Pour into baked pastry shells. Top withand resume baking for another 20
the egg white mixture and bake for aboutminutes, brushing with margarine
10 minutes or until the meringue turnsoccasionally. Give it a final brush when
brown.done, and serve with coconut on the
Puto and kutsintaside.



1 A B C D 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114