Q:

How do you make different types of Filipino sweets?

A:

Quick Answer

Some Filipino sweets are barquillos, or wafer rolls, and maja blanca, or coconut pudding. To make barquillos, first heat the oven to 375 F, and grease two baking sheets. Beat 1/2 cup of butter, 1/2 cup of sugar and 1 teaspoon of vanilla extract using an electric mixer until smooth. Add two egg whites one at a time, being sure to completely blend each one into the butter mixture.

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Full Answer

Next, mix in 2/3 cup of all-purpose flour until it is just incorporated into the mixture. Drop the dough in teaspoon-sized increments onto the baking sheets. Using the back of a spoon or a spatula, spread the cookies into 3-inch circles. Bake the wafers until the edges brown, approximately five minutes. Remove the wafers, and roll each one around a wooden spoon handle allowing the edges to overlap. Allow the wafers to cool with the seam sides facing downward on a wire rack until crisp.

To make maja blanca, grease an 8-inch pie pan with butter. Mix 1/2 cup of water with 1/2 cup of cornstarch, and stir until smooth. Mix 1 cup of coconut milk, 3/4 cup of water and 1/2 cup of sugar in a saucepan over low heat. Once the mixture boils, add 1/2 cup sweet corn kernels and then the cornstarch mixture. Stir quickly to avoid lumps. Stirring constantly, return the mixture to a boil, and then simmer it until it is thick and smooth, approximately two minutes. Pour the pudding into the greased dish, and cool it approximately two hours, until completely firm. Take 1/4 cup coconut flakes, and toast them in a dry skillet over medium heat. Allow the coconut flakes to cool, and sprinkle them over the pudding prior to serving.

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