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The ingredients used are identical to the ones used in Filipino menudo; while the cooking process is similar to the Filipino embutido. It is traditionally steamed in an oval-shaped tin mold known as a llanera (or lyanera), which is also used to make leche flan. It originates from the province of Quezon in Luzon Island. [1] [2] [3] [4]
Maja blanca, blancmange, leche flan Media: Tibok-tibok Tibok-tibok ( Pampangan : tibuktíbuk ) or carabao-milk pudding is a Pampangan dessert pudding made primarily from carabao (water buffalo) milk and ground soaked glutinous rice ( galapong ).
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar.They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Puto flan (also called leche puto, or puto leche) – a combination of a steamed muffin and leche flan (custard). It uses regular flour, though there are versions that use rice flour. [22] Putong kamotengkahoy - also known as puto binggala in Visayan and puto a banggala in Maranao. A small cupcake made from cassava, grated coconut, and sugar.
Halo-halo made in San Diego County, California. Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam (), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (), pinipig, boiled taro or soft yams in cubes, flan ...
Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake .
Examples include squash maja blanca which uses calabazas (Filipino: kalabasa) [7] and a version of maja maiz that uses butter, resulting in a distinctive yellow color. [ 8 ] Other common variants include maja de ube (or maja ube ), a deep purple variant of maja blanca which uses ube ( purple yam ); [ 9 ] and maja buko pandan , a light green ...