Tag Archives: dessert

Taho!

«Taho!… Tahooo!»

Growing up in a small and sleepy town in the Philippines, I remember hearing the local street vendors calling out thus was enough to get me scrambling out of bed even in the early morning. Yup, taho—a pudding made out of very soft, silky tofu with sago (tapioca) pearls drizzled with arnibal (brown sugar syrup)—has always been one of my favourite (early morning) snacks.

When I emigrated almost 20 years ago, taho is one of the Filipino delicacies I promised myself I would try to have a taste of at least once every time we are in the country for a visit. This year, however, was a bit different: being busy with the final touches to our own place (we usually stay over at Mom’s) sort of got in the way—that, and having our place located on the fifth floor. Anyway, at first it was okay—I told myself when we got back here in Norway, there’s always next year…

THEN I suddenly got this craving a couple of weeks ago. I couldn’t wait until next year 😅

Thankfully, there is the internet… and Pinterest 😋 I found several very easy recipes that only required using commercially bought silky tofu and making your own arnibal. I tried them and, although they were okay, they were not exactly the same as the ones back in the Philippines—the tofu is a bit firmer in texture and it had a savoury aftertaste reminiscent of the tofu you use as a meat substitute. So, it was back to the drawing board and this time, I realised I should look for recipes on how to make my own silky tofu.

I found several recipes for making silky tofu using different coagulants: food grade gypsum (calcium sulfate), food grade Epsom salt (magnesium sulfate), nigari (magnesium chloride), and agar-agar. I’m sharing the recipe using agar-agar mainly because all the other coagulants are not as easy to get a hold of here (I had to order the food grade gypsum at Amazon and it will be arriving sometime between 6 November and 26 November; the Epsom salt is available in limited stocks at one of the health stores here, but I won’t be able to check until at least tomorrow at the earliest).

NOTE: since the recipe used only agar-agar, the resulting tofu could only be eaten cold. Heating the tofu in the microwave, even at the half power for 20 seconds, would melt it—I tried.

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Mocha-chocolate cake with macarons

Pardon my long absence… ☺️ Since starting Katta’s macarons & more, I have been more than a bit pre-occupied 😅

Anyway, I’m sharing here my favourite and what is, thus far, my best-selling cake—Mocha-chocolate cake topped with macarons 😋🎂

 

Mocha chocolate cake with espresso macarons II

 

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Suman with coconut caramel sauce

Another favorite treat from my childhood—suman!

Suman is one of the traditional Filipino snacks. It is made of sweet glutinous rice, called malagkit, cooked with coconut milk, sugar and salt, then wrapped in banana leaves prior to further boiling in a water bath, or steaming in bamboo steamers. It is usually served with either (or both) ripe mangoes or sugar on the sides. In this recipe though, which is adapted from Lalaine of Kawaling Pinoy, it is served drizzled with coconut caramel sauce—a combination just as delicious (and addictive, in my opinion) as the traditional 😋

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Bibingkang malagkit II

Another, more complicated version of how to make one of my favorite Filipino kakanin, the bibingkang malagkit. This version uses both coconut cream and coconut milk—the former being used to make the topping, while the latter is used in making the glutinous rice base (biko). The coconut cream, which is a lot thicker in consistency than coconut milk, makes the topping thicker and creamier in consistency than when only coconut milk is used.

Bibingkang malagkit is usually baked in single round, square, or rectangular pans lined with greased banana leaves, then cut into serving size squares after they have cooled… However, in an attempt to save time and omit the cutting process, I baked it here using pans for standard-sized muffins 😅 And since banana leaves are hard to come by here, I also used cupcake liners to line the pans. If you are going to follow suit, I suggest you grease the bottom AND the sides of your cupcake liners as the topping tends to stick once cooled. (Unless of course, you are either prepared to spend a considerable amount of time trying to peel them off of each cake, or you enjoy seeing the guests you are serving them to struggle to peel them off 😇)

Lastly, bibingkang malagkit is best enjoyed with a cup of coffee or tea ☕😊👍

Bibingkang malagkit

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Continue reading Bibingkang malagkit II