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Matcha Tiramisu

Matcha Tiramisu

· 3 Comments

Take a break from the traditional tiramisu and get a dreamy twist with this easy no-bake Matcha Tiramisu — perfect for matcha flavor lovers or anyone craving something unique and indulgent. It’s also a great make-ahead treat for beginner bakers!

If you're craving more delicious desserts or sweets, try our tropical Buko Pandan or Oreo Cheesecake recipe!

Matcha tiramisu dusted with green tea powder
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Why You’ll Love This Recipe

This matcha tiramisu is a beginner-friendly recipe that doesn’t require baking. It’s a fun kitchen project with a beautiful, matcha flavor that shines through. The matcha flavor is earthy and slightly sweet. For a smooth mix and better flavor, use a matcha whisk.

Cream cheese and heavy whipping cream create a signature silky tiramisu texture. Some use mascarpone cream for a richer version. In making this dessert, you can also use a saucepan or regular pan and bring the hot water to a light simmer.

We use ceremonial matcha in this recipe for a more vibrant taste. Ceremonial grade matcha is rich in antioxidants and may support brain health and calm energy. If you're a matcha lover or who would want to try making a matcha dessert, read on to learn more about this easy matcha tiramisu recipe!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for Matcha Tiramisu in separate bowls

Instructions

Make the Matcha Syrup:

In a small bowl, whisk together 3 tablespoons matcha powder and ⅓ cup warm water until smooth and frothy. Use a bamboo whisk if available.

Set aside 2 tablespoons of the syrup for the cream filling.

Small bowl of matcha syrup

Prepare the Matcha Cream Cheese Filling:

In a stand mixer or large mixing bowl, or with a hand mixer, whip the whipping cream and cream cheese until light and fluffy.

Add 2 tablespoons matcha syrup and white sugar, then whip again until fully incorporated and smooth.

Transfer the mixture into a pastry bag and refrigerate until ready to use.

Matcha cream whipped and put into a pipe

Soak the Ladyfingers:

Add the half cup of water to the remaining matcha syrup to thin it out.

Quickly dip each ladyfinger into the matcha mixture - do not oversoak. Repeat until all biscuits are coated.

Assemble the Tiramisu:

In a baking dish, arrange a layer of dipped ladyfinger cookies.

Pipe a generous amount of matcha cream over the ladyfingers and smooth it out using a spatula.

Repeat the layers - ladyfingers, then cream - until the dish is filled, ending with a layer of cream on top.

Layering Ladyfingers and syrup for the tiramisu

Finish and Chill:

Lightly dust the top with 1 tablespoon matcha powder.

Chill in the refrigerator for at least 2 hours, or until set. Serve cold and enjoy!

matcha tiramisu in a baking dish topped with matcha powder, then served a slice of on a small white plate

Substitutions & Variations

  • Ingredient Swap
    Out of ladyfingers? Use sponge cake or even graham crackers.
    You can also sweeten with maple syrup instead of sugar.
    Try using savoiardi or substitute mascarpone cheese with a dairy-free option.
  • Variation
    You can add vanilla extract for extra aroma and taste.
    To change the base, make a single layer of ladyfingers dipped in matcha syrup. This adds structure and flavor.
  • Mistake to Avoid
    Don’t skip the chill time! It helps the flavors and texture set beautifully. Also, fold the mascarpone mixture gently to keep the filling light and airy.
  • Storage Tips
    • Store in the fridge, covered, for up to 3 days.
    • Not suitable for freezing as the texture may change.
    • Best enjoyed chilled - allow to set for at least 2 hours before serving.
Glass tray and plate of Matcha Tiramisu

FAQs

Delicious Matcha Tiramisu on a white plate
5 from 3 votes
Print Pin Recipe

Matcha Tiramisu

A delicious Japanese twist on a classic Italian dessert! This Matcha Tiramisu is a delicious layer of soft ladyfinger biscuits and matcha cream cheese filling for an indulgent no-bake treat that’s perfect for green tea lovers!
Prep Time2 hours 15 minutes
Total Time2 hours 15 minutes
Course: No-bake Dessert
Cuisine: Italian, Japanese
Servings: 8
Author: Lainey

Ingredients

  • ½ cup water
  • 20 –30 ladyfinger biscuits
  • 1 tablespoon matcha powder for dusting

Matcha Syrup:

  • 3 tablespoons matcha powder
  • ⅓ cup warm water

Matcha Cream Cheese Filling:

  • 1½ cups whipping cream
  • 2 cups cream cheese
  • 2 tablespoons matcha syrup
  • ⅓ cup granulated white sugar

Instructions

Make the Matcha Syrup:

  • In a small bowl, whisk together matcha powder and warm water until smooth and frothy. Use a bamboo whisk if available.
  • Set aside 2 tablespoons of the syrup for the cream filling.

Prepare the Matcha Cream Cheese Filling:

  • In a stand mixer or large mixing bowl, whip the whipping cream and cream cheese until light and fluffy.
  • Add 2 tablespoons matcha syrup and white sugar, then whip again until fully incorporated and smooth.
  • Transfer the mixture into a pastry bag and refrigerate until ready to use.

Soak the Ladyfingers:

  • Add the half cup of water to the remaining matcha syrup to thin it out.
  • Quickly dip each ladyfinger into the matcha mixture—do not oversoak. Repeat until all biscuits are coated.

Assemble the Tiramisu:

  • In a baking dish, arrange a layer of dipped ladyfingers.
  • Pipe a generous amount of matcha cream over the ladyfingers and smooth it out.
  • Repeat the layers - ladyfingers, then cream - until the dish is filled, ending with a layer of cream on top.
  • Smooth the final layer with a spatula.

Finish and Chill:

  • Lightly dust the top with 1 tablespoon matcha powder.
  • Chill in the refrigerator for at least 2 hours, or until set. Best served cold!
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Serving: 1g

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Is it scorching hot outside, and you need to cool down as soon as possible? This no-bake Matcha Tiramisu is the ultimate refreshing treat that chills you out in every creamy bite!

Coconut Ube Milk Bread

· 7 Comments

Coconut Ube Milk Bread is a soft, fluffy, and beautifully marbled loaf. It blends earthy ube flavor with delicious creamy coconut milk. Perfect for beginner bakers and sweet bread lovers, this recipe is as stunning as it is satisfying.

Love all things ube? Be sure to try our pillowy Ube Beignets and super cute Ube Donut Holes!

sliced Coconut Ube Milk Bread on a white cloth
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Why You’ll Love This Recipe

Coconut ube milk bread is beginner-friendly and doesn’t require fancy tools, just a little time and love. The recipe uses real ingredients, such as coconut milk and butter, to create a tender loaf that’s naturally rich. You may use the bowl of a stand mixer to help you mix with ease.

This easy bread recipe is perfect for breakfast, merienda, or even dessert. You’ll love the ube extract for its sweet, earthy notes and the coconut milk for its creamy depth. If you love ube rolls or ube bread rolls, this one’s a must-try!

Bonus: Coconut milk is a rich source of healthy fats that may support brain function and energy levels. Delicious and nourishing!

The Story Behind Coconut Ube Milk Bread

Inspired by Filipino flavors, this bread celebrates two beloved ingredients: coconut and ube. It brings together the comfort of milk bread and the joyful color and taste of homemade ube halaya.

Whether you're Filipino or just a fan of Asian fusion bakes, this bread tells a story of heritage and warmth, straight from the heart of the kitchen. It’s a definite eye catcher at any gathering, especially in Asia, where purple yam is commonly used in cakes, puto, and even halo-halo.

Where Coconut Ube Milk Bread Comes From

This fusion-style bread likely evolved from Japanese milk bread and Filipino ube desserts. While its exact origin is unknown, bakers in the Philippines and abroad started combining ube with soft, enriched doughs to create beautiful, flavorful loaves. A bench scraper is then often used to divide the dough cleanly before shaping.

Nowadays, it is popular in Asian bakeries and home kitchens around the world. Simply amazing!

When is this Dish Typically Enjoyed?

Coconut Ube Milk Bread is perfect year-round but especially popular during holidays like Christmas or Easter in Filipino homes. It's also great for gifting during birthdays, fiestas, or family gatherings when baked goods bring everyone together.

Its bright color and sweet flavor remind people of their favorite childhood snacks. Read on to learn more about this recipe!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for Coconut Ube Milk Bread in separate bowls

Instructions

Make the Tangzhong or Bread Starter:

1. In a medium pot, combine all-purpose flour, milk, and water.

2. Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.

3. Remove from heat, transfer to a small bowl, and cover with cling film. Let it cool completely at room temperature.

Tangzhong mixture cooking in a medium pot

Make the Ube Dough:

4. In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.

5. Add half of the Tangzhong, whisked eggs, and coconut milk. Then, mix until a rough dough forms.

6. Add the softened butter and ube extract. Then, continue mixing until the butter is fully incorporated.

7. Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.

8. Transfer the ube dough to a lightly greased bowl, cover with cling film. Let it rest and proof in a humid area for 60 minutes.

self-rising flour, sugar, yeast, salt, tangzhong, whisked eggs, and coconut milk mixed in a stand mixer to make an ube dough

Make the Coconut Milk Dough:

9. In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.

10. Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.

11. Knead for 12 minutes, or until the dough is smooth and elastic.

12. Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof for 60 minutes in a humid area.

self-rising flour, sugar, yeast, salt, tangzhong, whisked egg, coconut milk, and butter combined using a stand mixer to make a coconut milk dough

Assemble the Loaves:

13. Grease two 9x5-inch loaf pans and set aside.

14. Punch down both the ube dough and the coconut milk dough. Then transfer to a lightly floured working surface.

15. Then divide each dough into 2 equal pieces using a bench scraper and cover them with a cling wrap to prevent them from drying out.

15. Roll one ube dough and one coconut milk dough portion each into 8-inch logs, then braid together gently. Repeat with the remaining dough to make the second loaf.

16. Place braided dough into the prepared pans. Cover with cling film and let it proof for 45 minutes in a humid area.

ube dough and coconut milk dough on a slightly floured surface, divided in logs, braided together, and placed into the loaf pans

Bake the Bread:

17. Meanwhile, preheat the oven to 350°F (175°C).

18. Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.

19. Let the bread cool in pans for 5 minutes. Unmold and transfer to a wire rack to cool completely. Then, slice and serve!

freshly baked coconut ube milk bread on a cooling rack then sliced to be served

Substitutions & Variations

  • Ingredient Swap
    No ube extract? Try purple sweet potato or food coloring with a dash of vanilla.
    You can also substitute taro for a similar taste and texture.
  • Variation
    Out of coconut milk? Use almond or oat milk for a dairy-free twist.
    You can even turn this into ube rolls instead of loaves for individual servings. Top with a simple glaze for extra shine.
  • Mistake to Avoid
    Don’t rush the proofing – let the dough rise fully for a light texture. Use a sharp knife to score the top gently before baking.
  • Storage Tips
    • This bread freezes well for up to 2 weeks if tightly wrapped in plastic wrap and parchment paper, then foil.
    • Store any cut slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days.
    • For longer storage, use the freezer. For best results, warm before serving to bring back softness.
Hands holding a sliced loaf of Coconut Ube Milk Bread

FAQs

Coconut Ube Milk Bread on the table
5 from 7 votes
Print Pin Recipe

Coconut Ube Milk Bread

This Coconut Ube Milk Bread is soft, fluffy, and beautifully marbled with layers of ube and coconut milk dough. It’s a comforting, lightly sweet bread that combines Filipino flavors in a loaf!
Prep Time2 hours 15 minutes
Cook Time45 minutes
Total Time3 hours
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Servings: 2 (9x5 inch) loaves
Calories: 2378kcal
Author: Lainey

Ingredients

Tangzhong / Bread Starter:

  • ⅓ cup all-purpose flour
  • ½ cup unsweetened milk
  • ½ cup water

Ube Dough:

  • 3 cups self-rising flour
  • ½ cup granulated white sugar
  • 1½ tablespoons dry active yeast
  • 1 teaspoon salt
  • 2 large eggs whisked
  • ¾ cup full fat unsweetened coconut milk
  • ⅓ cup unsalted butter softened
  • 3 tablespoons ube extract

Coconut Milk Dough:

  • 2 cups self-rising flour
  • ¼ cup granulated white sugar
  • 2 teaspoons dry active yeast
  • ½ teaspoon salt
  • 1 large egg whisked
  • ¼ cup full-fat unsweetened coconut milk
  • ¼ cup unsalted butter softened

Instructions

Make the Tangzhong / Bread Starter:

  • In a medium pot, combine all-purpose flour, milk, and water.
  • Cook over medium heat, stirring constantly, for about 5 minutes, or until the mixture thickens to a mashed potato consistency.
  • Remove from heat, transfer to a small bowl, and cover with cling film. Let cool completely at room temperature.

Make the Ube Dough:

  • In a stand mixer with a dough hook attachment, combine self-rising flour, sugar, yeast, and salt.
  • Add half of the Tangzhong, whisked eggs, and coconut milk. Mix until a rough dough forms.
  • Add the softened butter and ube extract. Continue mixing until butter is fully incorporated.
  • Knead for 12 minutes, or until the dough pulls away from the sides of the bowl.
  • Transfer to a lightly greased bowl and cover with cling film. Let it rest and proof in a humid area for 60 minutes.

Make the Coconut Milk Dough:

  • In a stand mixer with a whisk attachment, combine self-rising flour, sugar, yeast, and salt.
  • Switch to the dough hook attachment, then add the remaining Tangzhong, whisked egg, coconut milk, and butter. Mix until a rough dough forms.
  • Knead for 12 minutes, or until the dough is smooth and elastic.
  • Transfer to a lightly greased bowl, cover, and proof for 60 minutes in a humid area.

Assemble the Loaves:

  • Grease two 9x5-inch loaf pans and set aside.
  • Punch down both doughs and transfer to a lightly floured surface.
  • Divide each dough (ube and coconut) into 2 equal pieces. Keep covered to prevent drying.
  • Roll one ube and one coconut dough portion each into 8-inch logs, then braid together gently.
  • Repeat with the remaining dough to make the second loaf.
  • Place braided dough into the prepared pans, cover with cling film, and proof for 45 minutes in a humid area.

Bake the Bread:

  • Preheat the oven to 350°F (175°C).
  • Once proofed, remove cling film and bake for 45–50 minutes, rotating pans halfway through.
  • Let the bread cool in pans for 5 minutes, then unmold and transfer to a wire rack to cool completely.
  • Slice and serve.
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Notes

  • You can prepare the dough the night before, just make sure to place it in the fridge overnight before proofing. 
  • Proofing the bread in a humid area helps the yeast to activate and double the dough.
Serving: 1servingCalories: 2378kcalCarbohydrates: 328gProtein: 55gFat: 96gSaturated Fat: 62gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 388mgSodium: 1899mgPotassium: 890mgFiber: 13gSugar: 80gVitamin A: 2143IUVitamin C: 3mgCalcium: 203mgIron: 7mg

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Weekend mornings, and the house smells quiet and cozy? This Coconut Ube Milk Bread is the ultimate treat—bake it ahead and enjoy soft, sweet slices all week long.

Best Ice Cream Makers for Summer Dessert Lovers

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No doubt about it - summer is incredibly hot in the Philippines. And if it means it’s super frozen treat time, then we need the best ice cream makers!

This 2025 guide covers everything from budget ice cream machines to high-end churners. You’ll also get a list of ice cream recipes and a few quick buying tips. Let's shop smart before Amazon Prime Day!

collage of the best ice cream makers in 2025

I know it’s easy to grab a taste or pint from the store. But there’s something more satisfying about making your frozen dessert at home. Whether it’s mango ice cream, chocolate ice cream, or a fruity blend, homemade ice cream always hits differently. There's no hidden ingredients with full control over them.

Discover the ice cream makers below, which are perfect for home cooks who want control over every batch of ice cream!

Our Top Picks at a Glance

Delicious scoops of ice cream in a white bowl

BEST BUDGET MODEL

Hamilton Beach 68330N

Price Range: ~$60

Pros: This ice cream maker model is one of the best affordable options out there. Simple, reliable, and makes up to 4 quarts. Just add your ingredients, ice, and salt, then let it churn.

Scoop out your creamy ice cream with your favorite spoons and enjoy hassle-free servings. Its overall ease of use makes it perfect for beginners.

Cons: You’ll need ice and salt to freeze the ice cream, which can be messy to handle. The machine is also large and needs storage space. Best to use in spacious areas.

Hamilton Beach 68330N with ice cubes inside and a cup of ice cream beside it
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BEST FOR VEGAN DESSERTS

Ninja Creami Deluxe

Price Range: ~$200

Pros: This machine blends and freezes in one. It’s perfect for vegan desserts, smoothies, or soft serve. Use nut butter or even Greek yogurt. The re-spin feature helps you customize the texture!

Try this with frozen bananas and peanut butter—it makes the creamiest cream.

Cons: It’s a bit noisy, and you’ll need to freeze your base in specific containers beforehand. Not ideal if you want multiple flavors at once.

Ninja Creami Deluxe ice cream maker
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BEST HIGH-END OPTION

Breville Smart Scoop

Price Range: ~$499

Pros: This is a premium pick with 12 hardness settings. It chills automatically and keeps your mix cold after churning. Great if you're making a custard base that needs precision.

Cons: It’s heavy, pricey, and takes up more counter space. Best for serious home chefs rather than casual users.

Breville Smart Scoop ice cream maker
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BEST CLASSIC COMPRESSOR

Whynter ICM-201SB

Price Range: ~$290

Pros: A top pick among compressor ice cream makers. No pre-freezing needed. Produces pro-quality ice cream and gelato. Large 2.1-quart capacity and consistent results. Unlike models that rely on freezer bowls, this one chills automatically.

I recommend this to friends who want a no-pre-freeze option without splurging too much. The ICE-100 has solid blades and a built-in timer to control every batch.

Cons: It’s bulky and a bit loud, but delivers great results.

Whynter ICM-201SB ice cream maker
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BEST COMPACT DESIGN

DASH My Pint Ice Cream Maker

Price Range: $25–$30

Pros: This is tiny but mighty! It’s perfect for dorms or small servings. Add condensed milk and blended frozen fruit for quick dessert experiments. No fancy features - just plug, switch on, churn, and chill!

Cons: It only makes about half a pint at a time. You also need to freeze the bowl ahead. Not ideal for families or parties, but best for personal consumption or with a friend or two.

DASH My Pint Ice Cream Maker beside a glass of ice cream drizzled with caramel syrup
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BEST NOSTALGIA OPTION

Nostalgia Electric Bucket

Price Range: ~$50

Pros: Craving old-school vibes? This salt-and-ice bucket churner makes 4 quarts of creamy dessert. It's best for families and backyard parties. Toss in cream or pre-made mix and enjoy! You’ll need rock salt to help the ice do its job.

Cons: It’s bulky and needs ice and salt, which can be messy. It also takes longer than modern machines and may form large ice crystals if not churned evenly.

Nostalgia Electric Bucket ice cream maker with photos of different ice cream
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BEST FOR CUSTOM MIX-INS

Ninja Swirl Ice Cream Maker

Price Range: ~$350

Pros: A 2025 favorite for mix-in lovers. It swirls and spins everything from strawberry blends to coconut milk ice cream base. A great option for creative kitchens.

It's a fun weekend project with kids. You can layer flavors like strawberry and mango. Get smooth consistency with just a touch of the switch.

Cons: It’s not the fastest machine, and cleanup can be a bit much with all the parts. Better for those who love to experiment.

Ninja Swirl Ice Cream Maker
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What to Look for in an Ice Cream Maker

Before you buy, think about:

  • Freezing method:
    Canister-style machines need the bowl to be frozen overnight. Compressor-style models chill automatically, but they are more expensive. Some newer stand mixer attachments - like those for KitchenAid - can work well, too.
  • Size & Capacity:
    Are you feeding one or prepping for a party? Machines range from 1 pint to 4 quarts. Think about how many batches of ice cream you’ll make each week.
  • Noise Level:
    Some churners can be loud, especially the high-powered ones like the Whynter or ICE-70 models.
  • Ease of Cleaning:
    Look for dishwasher-safe parts and smooth paddle or blade designs that don’t trap mixture.

So Which One Should You Buy?

Still deciding? Here’s a quick overview with my suggestions:

  • If on a tight budget or just starting:
    Go for the Hamilton Beach 68330N. It makes big batches and is easy to use. Just add ice and salt before churning. This is great for anyone who wants creamy ice cream with minimal fuss.
  • If looking for dairy-free and vegan-friendly options:
    The Ninja Creami Deluxe is a standout. It blends, spins, and re-spins frozen bases to silky perfection, even with just bananas, almond milk, or coconut cream. It’s ideal for health-conscious dessert lovers and busy home cooks who want more control over ingredients.
  • If you want professional results and zero waiting:
    Consider investing in a compressor model like the Breville Smart Scoop or the Whynter ICM-201SB. These compressor ice cream makers offer a consistent creamy texture without needing freezer bowls. Just pour and churn!
  • If needing something compact or fun for the family:
    The DASH My Pint and Nostalgia Electric Bucket are fun picks. DASH is great for tiny kitchens or dorms, while Nostalgia’s big-batch style brings back the joy of making ice cream the old-fashioned way (but without the elbow grease).
  • If you want full flavor control with a modern twist:
    Try the Ninja Swirl. It’s one of 2025’s trendiest releases and lets you experiment with mix-ins, flavors, and creamy textures. It’s like soft serve meets science lab in the best way.

Hope it helps you make a good choice based on your needs!

Top Ice Cream Recipes

Use one of the ice cream makers above to perfect my top ice cream picks:

👉 Check out all of my ice cream recipes here!

FAQs

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Tamarind Drink

· 9 Comments

Quench your thirst with this easy-to-make and naturally vegan Tamarind Drink! This sweet-tangy Filipino-inspired refreshment is made with real tamarind pods and ginger. It's perfect for anyone craving a bold, zesty flavor with a hint of spice!

If you're into refreshing and feel-good treats, you’ll love our buko pandan drink and mais con yelo for a cooling treat. They pair perfectly with tropical fruit beverages like this one!

Glass of Tamarind Drink next to a pitcher
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Why You’ll Love This Recipe

This tamarind drink is vegan, dairy-free, and beginner-friendly. You only need five simple ingredients. No fancy tools needed - just a large pot, fine-mesh sieve, and a large bowl to catch the liquid.

Tamarind is high in antioxidants and can help with digestion. Ginger adds natural warmth and may help fight colds. The tartness from tamarind and a touch of honey or vanilla extract can boost both flavor and comfort.

This is a popular drink not just in the Philippines, but around the world. It’s perfect when you need to quench your thirst fast.

The Story Behind Tamarind Drink

Tamarind drink is a nostalgic Filipino favorite. Many remember it from local markets or being served cold during hot summer days. It’s also known as agua de tamarindo, a type of agua fresca loved for its sweet and tangy taste.

It's also enjoyed in many Asian and Latin American countries. But in the Philippines, it often feels like comfort in a glass.

Where Tamarind Drink Comes From

This tamarind drink likely started in tropical countries where tamarind trees grow. In the Philippines, tamarind (or “sampalok”) has long been used for soups, candies, and drinks.

Local families and street vendors alike made their versions. Some add lime juice or lime slices for extra tang. It’s both traditional and adaptable.

When is this Dish Typically Enjoyed?

This drink is popular during summer or on any hot day. It's also a staple in Filipino households during fiestas or family reunions. Always served cold, best with ice, and even better if you chill it before serving. Have a try!

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for Tamarind Drink in separate bowls

Instructions

Make the Tamarind-Ginger Tea Base:

1. In a pot, combine the tamarind pods, sliced ginger, and 5 cups of water.

2. Bring to a boil and let it simmer for 5 minutes.

Pot with Tamarind and ginger simmering in it

3. Turn off the heat and let it steep for 30 minutes, until the liquid cools completely.

4. Once cooled, strain and remove the tamarind and ginger pieces. Set the tea base aside.

Make the Simple Syrup:

5. In a separate pot, combine the white sugar and water.

6. Bring to a boil, stirring until the sugar fully dissolves.

Clear simple syrup in a small pot

7. Turn off the heat and let the syrup cool completely.

Assemble the Drink:

8. In a pitcher or large mixing bowl, combine the simple syrup, tamarind-ginger tea base, and passionfruit syrup. Mix well.

Reddish-brown Tamarind Drink in the pot

9. Fill glasses with ice cubes, then pour in the tamarind mixture to about ¾ full.

10. Top off with sparkling water to fill each glass.

11. Garnish with mint leaves, and serve immediately.

Tamarind Drink served cold with mint and ice

Substitutions & Variations

  • Ingredient Swap
    No fresh tamarind? You can use tamarind paste or concentrate.
    Swap white sugar with brown sugar or coconut sugar for a deeper flavor.
  • Variation
    Add mint or lemon for a twist! Blend the mixture in a blender for a smooth texture.
  • Mistake to Avoid
    Don’t skip straining the tamarind bits - it makes the drink gritty. Use a fine-mesh sieve to remove all solids. Tamarind can be sticky, so don’t forget to clean your tools well.
  • Storage Tips
    • Store the tamarind-ginger tea base and simple syrup separately in the refrigerator for up to 5 days.
    • Once mixed, the drink is best enjoyed immediately to preserve the fizz.
    • Keep leftover passionfruit syrup refrigerated in an airtight jar for up to 2 weeks.
Cool Tamarind Drink served on a coaster

FAQs

One glass of Tamarind Drink with ice cubes and mint leaves
5 from 9 votes
Print Pin Recipe

Tamarind Drink

This refreshing and delicious Tamarind Drink blends the tangy richness of tamarind with the warmth of ginger and the tropical sweetness of passionfruit. Then, finished with sparkling water and mint!
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: Drinks
Cuisine: Filipino
Servings: 8 glasses
Calories: 139kcal
Author: Lainey

Ingredients

Drink Base:

  • 2 (12 fl oz) cans Sparkling water
  • ¼ cup Passionfruit syrup
  • Mint leaves for garnish
  • Ice cubes for serving

Tamarind-Ginger Tea Base:

  • 4 oz Tamarind pods washed and peeled
  • 2 thumb-sized pieces of ginger washed and sliced
  • 5 cups water

Simple Syrup:

  • 1 cup Granulated white sugar
  • 1 cup Water

Instructions

Make the Tamarind-Ginger Tea Base:

  • In a pot, combine the tamarind pods, sliced ginger, and 5 cups water.
  • Bring to a boil and let it simmer for 5 minutes.
  • Turn off the heat and let it steep for 30 minutes, until the liquid cools completely.
  • Once cooled, strain and remove the tamarind and ginger pieces. Set the tea base aside.

Make the Simple Syrup:

  • In a separate pot, combine the granulated white sugar and water.
  • Bring to a boil, stirring until the sugar fully dissolves.
  • Turn off the heat and let the syrup cool completely.

Assemble the Drink:

  • In a pitcher or large mixing bowl, combine the simple syrup, tamarind-ginger tea base and passionfruit syrup. Then, mix well.
  • Fill glasses with ice cubes, then pour in the tamarind mixture to about ¾ full.
  • Top off with sparkling water to fill each glass.
  • Garnish with mint leaves, and serve immediately.
Leave a Comment
Serving: 1gCalories: 139kcalCarbohydrates: 36gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 15mgPotassium: 122mgFiber: 2gSugar: 31gVitamin A: 98IUVitamin C: 3mgCalcium: 17mgIron: 1mg

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Entertaining guests on a hot afternoon? Serve this icy tamarind drink for a refreshing Filipino twist they’ll love.

Black Sesame Pudding

· 8 Comments

Black Sesame Pudding is a creamy, rich, and lightly sweetened dessert made with ground toasted sesame seeds and coconut milk. This easy recipe stands out with its deep nutty flavor and smooth texture. It's perfect for anyone craving a delicious Asian-inspired treat!

If you love creamy puddings, be sure to also try our fun Dirt Pudding and comforting Banana Pudding from Scratch - you’ll thank me later!

Black Sesame Pudding topped with a whipped cream in a glass
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Why You’ll Love This Recipe

Black sesame pudding is a sweet and delicious no-bake dessert. It’s beginner-friendly – no fancy tools or skills needed. Just whisk and boil ingredients in a saucepan over medium heat. The black sesame paste is made with black sesame seeds, which are rich in antioxidants and can help support heart and bone health.

It’s not too sweet, so it's perfect as a light dessert or a mid-day snack. Plus, it can be made with dairy-free ingredient alternatives, making it a great option for plant-based eaters or anyone with lactose sensitivity.

This black sesame pudding is not just easy to make, but it also needs a few ingredients and can be done with just simple steps. Try making this delightful dessert and enjoy!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for the Black Sesame Pudding recipe

Instructions

1. In a pot, mix black sesame seeds, coconut milk, and condensed milk. Stir often.

2. Over medium heat, let it gently simmer for 2 minutes. Keep stirring to prevent burning.

Black sesame seeds, coconut milk, and condensed milk simmered in a pot

3. In a small bowl, mix cornstarch and cold water. Slowly stir the cornstarch mix into the pot.

4. Keep stirring until the mixture thickens a little. Then, turn off the heat.

Cornstarch mixture added to the pot

5. Pour into cups and let cool to room temperature.

6. Chill in the fridge for at least 30 minutes.

black sesame pudding mixture poured into three cups

7. Add whipped cream on top. Sprinkle with sesame seeds if you like.

Black Sesame Pudding chilled from fridge and topped with whipped cream

Serve and enjoy!

Substitutions & Variations

  • Ingredient Swap
    You can use oat milk or almond milk instead of coconut milk for a lighter taste. You can also swap the coconut milk with whole milk or even heavy cream for a richer version.
  • Variation
    For extra flavor, you can stir in a splash of vanilla extract or a spoonful of honey. A small pinch of salt can also enhance the nutty flavor.
  • Mistake to Avoid
    Don’t skip stirring - coconut milk can burn fast if left alone.
  • Storage Tips
    • This pudding doesn’t freeze well; it changes texture. Best to eat within 3–4 days when chilled.
    • Store pudding and whipped cream separately in the fridge. Combine just before serving for the best texture.
Cream swirled on top of the Black Sesame Pudding

FAQs

Black Sesame Pudding in a glass topped with whipped cream
5 from 8 votes
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Black Sesame Pudding

Black Sesame Pudding is rich, creamy, and deeply nutty. It's a unique treat that’s naturally dairy-free and easy to prepare. Chill, top with whipped cream (vegan or regular), and enjoy!
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: No-bake Dessert
Cuisine: Asian
Servings: 3 servings
Calories: 552kcal
Author: Lainey

Ingredients

  • 4 tablespoons ground toasted black sesame seeds
  • 2 cups coconut milk
  • ½ cup condensed milk or vegan condensed milk
  • 2 teaspoons cornstarch
  • ⅛ cup water
  • ½ cup whipped cream regular or coconut-based

Instructions

  • In a pot over medium-low heat, combine ground black sesame seeds, coconut milk, and condensed milk. Stir continuously.
  • Bring to a gentle simmer and cook for 2 minutes, stirring constantly to avoid burning.
  • In a small bowl, mix cornstarch and water to create a slurry.
  • Slowly pour the slurry into the simmering coconut mixture while stirring.
  • Continue stirring until the mixture thickens slightly, then remove from heat.
  • Pour into dessert cups and allow to cool to room temperature.
  • Chill in the refrigerator for at least 30 minutes.
  • Top with whipped cream before serving. Optionally, sprinkle with more toasted sesame seeds for added texture.
Leave a Comment

Notes

Watch out as the coconut milk burns easily.
Serving: 1servingCalories: 552kcalCarbohydrates: 37gProtein: 9gFat: 44gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 87mgPotassium: 585mgFiber: 1gSugar: 29gVitamin A: 206IUVitamin C: 3mgCalcium: 286mgIron: 7mg

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✨ Craving a sweet treat without turning on the oven? This Black Sesame Pudding is what you need - no baking required!

Corn Fritters With Pancake Mix

· 9 Comments

These Corn Fritters with Pancake Mix are golden on the outside and soft on the inside. The sweet corn kernels make a delicious burst of flavor and texture. You can use fresh corn off the cob or canned. They are so easy to make and even easier to love. Give this corn fritters recipe a try!

Are you a fan of pancakes? Try my easy Kalabasa Pancakes and Ube Pancakes recipe!

Corn Fritters with Pancake Mix on a white plate
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Why You’ll Love This Recipe

This recipe is quick, beginner-friendly, and uses simple pantry ingredients. It’s vegetarian and can be made dairy-free by swapping the buttermilk.

Cornmeal adds texture and crunch. Red bell peppers and green onions bring color and flavor. You'll love how these fritters come together in one large bowl and cook up fast.

Fry them in canola oil, and be sure to drain on a paper towel to remove excess oil.

Ingredients

Listed below are all the ingredients you will need:

Dipping Sauce (optional):

See recipe card for quantities.

All ingredients for Corn Fritters With Pancake Mix

Instructions

Make the Batter:

1. In a medium bowl, combine pancake mix, beaten egg, buttermilk, red bell pepper, corn kernels, and spring onions.

2. Mix well until the batter is smooth and everything is evenly distributed.

pancake mix, beaten egg, buttermilk, red bell pepper, corn kernels, and spring onions combined in a medium bowl

Cook the Fritters:

3. Heat a nonstick pan over medium heat and brush with olive oil.

4. Scoop 2 tablespoons of batter and pour into the pan. Cook until bubbles appear on the surface, just like pancakes.

nonstick pan with olive oil heated over a medium heat

5. Flip and cook for another 2 minutes with the lid on, until golden brown and cooked through.

6. Repeat with the remaining batter, adding more oil to the pan as needed.

three corn fritters fried in a pan over a medium heat

7. Serve warm with your choice of dipping sauce. Enjoy!

servings of Corn Fritters with Pancake Mix in a white plate next to maple syrup

Substitutions & Variations

  • Ingredient Swap
    No buttermilk? Use regular milk with a splash of vinegar.
    No red bell pepper? Try grated carrots or zucchini.
  • Variation
    Add cheddar, jalapenos, or cooked sausage for a heartier fritter.
    You can also mix in fresh green onions for brightness.
  • Mistake to Avoid
    Don’t overcrowd the pan—it lowers the temperature and makes them soggy.
  • Storage Tips
    • These fritters don’t do well in the freezer beyond 1 month.
    • In the refrigerator, store in an airtight container for 2–3 days.
    • Reheat in a pan or toaster oven to bring back the crispiness.
stack of corn Fritters with pancake mix in a white plate beside a fork

FAQs

stacks of Corn Fritters with Pancake Mix in a bowl
5 from 8 votes
Print Pin Recipe

Corn Fritters with Pancake Mix

Corn Fritters with Pancake Mix are soft, fluffy, and filled with sweet corn in every bite. Enjoy them with your favorite dipping sauce for a quick and tasty snack!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 4 servings
Calories: 204kcal
Author: Lainey

Ingredients

  • 1 cup pancake mix
  • 1 large egg beaten
  • ⅓ cup buttermilk
  • ¼ red bell pepper deseeded and finely chopped
  • 1 ½ cups canned corn kernels drained
  • 1 tablespoon finely chopped spring onions
  • 2 tablespoons olive oil

Dipping Sauce (optional):

  • aioli
  • ranch
  • ketchup
  • cheese sauce
  • maple syrup

Instructions

Make the Batter:

  • In a medium bowl, combine pancake mix, beaten egg, buttermilk, red bell pepper, corn kernels, and spring onions.
  • Mix well until the batter is smooth and everything is evenly distributed.

Cook the Fritters:

  • Heat a nonstick pan over medium heat and brush with olive oil.
  • Scoop 2 tablespoons of batter and pour into the pan. Cook until bubbles appear on the surface, just like pancakes.
  • Flip and cook for another 2 minutes with the lid on, until golden brown and cooked through.
  • Repeat with the remaining batter, adding more oil to the pan as needed.

Serve:

  • Serve warm with your choice of dipping sauce.
Leave a Comment

Notes

• If you want a kid-friendly taste, you may omit the spring onions and serve it with a cheese sauce.
• If the batter is too thick, add a splash of milk to lighten it a little bit. You want the batter to be a little bit runny.
Serving: 1gCalories: 204kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 66mgSodium: 327mgPotassium: 208mgFiber: 2gSugar: 4gVitamin A: 449IUVitamin C: 11mgCalcium: 103mgIron: 1mg

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Filipinos also love crispy recipes, which you might want to try. Check them below:

Recipes for Every Moment

Kids are home from school, demanding a snack, and you're out of ideas? These Corn Fritters with Pancake Mix are quick, crispy, and kid-approved!

Ube Flan

· 10 Comments

Ube Flan is a rich dessert with two dreamy layers - smooth flan and fluffy ube chiffon cake. Made with real ube halaya and flavored with sweet ube extract, it’s the perfect mix of silky, sweet, and slightly earthy flavors in every bite!

Do you love ube desserts? Try my Ube Buchi and Ube Hopia recipe, too!

One slice of delicious Ube Flan ready to be served
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Why You’ll Love This Recipe

Ube Flan is a layered Filipino dessert made with leche flan on top and ube cake on the bottom, similar in concept to crème caramel but with a fun twist. It combines two classic Pinoy favorites into one colorful dessert.

The key ingredient is ube halaya, a sweet purple yam jam that brings vibrant color and deep flavor. It's soft, creamy, and melts in your mouth, with a caramel glaze that forms a shiny caramel layer on top once flipped.

The Story Behind Ube Flan

Ube Flan is a modern twist on traditional Filipino desserts. It's inspired by two well-loved treats: ube cake and leche flan, both staples at Filipino celebrations. Combining them gives a layered dessert that's both nostalgic and new.

Where Ube Flan Comes From

It's difficult to pinpoint the exact origin of ube flan but its rise came from online food trends and potluck favorites. It then become a popular dessert in the recent years.

Ube and leche flan are both popular in the Philippines. Home bakers and food vloggers started combining the two for visual appeal and richer flavor. Nowadays, it’s a must-try in Filipino dessert culture.

When is this Dish Typically Enjoyed?

Ube Flan is often served during holidays like Christmas, New Year, and Fiestas, but it’s also great for birthdays and special gatherings. Because of its festive look and indulgent flavor, it’s a popular dessert choice for potlucks and family parties. Read on to learn how to make this deliciously sweet dessert!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Ube Flan in separate bowls

Instructions

Make the Caramel

1. In a nonstick skillet over low or medium heat, combine brown sugar and water. Without stirring, swirl the pan gently until the sugar turns an amber color.

2. Pour into an 8-inch cake pan and swirl to coat evenly at the bottom of the pan. Let it cool completely until hardened.

3. Brush the sides of the pan with oil or butter to prevent sticking.

caramelized the sugar in a nostick skillet then poured into a 8-inch cake pan

Prepare the Flan Base

4. In a large mixing bowl, whisk together egg yolks, milk, condensed milk, vanilla extract, and lemon juice using a silicone spatula or spoon.

5. Mix gently to avoid creating air bubbles. Cover and place in the fridge to rest while making the cake base.

Make the Ube Cake Base

6. In a separate large bowl, whisk together ¾ of the sugar, cake flour, baking powder, and salt.

7. Add egg yolks, ube extract, milk, butter, and ube halaya. Mix until smooth (do not overmix).

prepared ube flan and ube cake base in separate mixing bowls

Make the Meringue

8. In a stand mixer, whisk egg whites, cream of tartar, and remaining sugar until medium stiff peaks form.

9. Gently fold half the meringue into the cake batter, then fold in the remaining half until just incorporated.

whisked the egg whites, cream of tartar, and remaining sugar until medium stiff peaks form using a stand mixer in a bowl

Assemble and Bake

10. Pour the chilled flan mixture over the hardened caramel in the cake pan.

11. Slowly pour the ube cake batter over the flan and level the top.

12. Place the cake pan into a larger baking tray filled with hot water (water bath).

13. Bake in a preheated 320°F (160°C) oven for 45 minutes or until a toothpick comes out clean.

14. Let the cake cool completely. Use a wire rack.

15. To remove, flip onto a serving plate and gently heat the bottom using a kitchen torch if needed.

16. Cover with plastic wrap and chill before serving!

Substitutions & Variations

  • Ingredient Swap
    You can swap ube extract with real mashed purple yam if available.
    Use evaporated milk in place of whole milk for a lighter texture.
  • Variation
    No cream of tartar? A dash of lemon juice helps stabilize the meringue.
  • Mistake to Avoid
    Avoid overbeating the egg whites, or your cake layer will deflate.
  • Storage Tips
    • This dessert doesn’t freeze well. Flan gets watery.
    • Store leftovers in the fridge for up to 3 days in an airtight container.
a slice of Ube Flan on a white plate next to a wooden spoon on a white surface

FAQs

a slice of ube flan served on a white plate
5 from 10 votes
Print Pin Recipe

Ube Flan

Have yourself a dreamy Filipino dessert, Ube Flan! It has layers of sweet and delicious caramel flan and soft ube chiffon cake. The blend of earthy ube, sweet caramel, and silky custard creates a show-stopping treat!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Filipino
Servings: 8 slices
Calories: 301kcal
Author: Lainey

Ingredients

Caramel:

  • ¼ cup brown sugar
  • 2 tablespoons water

Flan Base:

  • 4 egg yolks
  • ⅔ cup whole milk
  • ⅔ cup condensed milk
  • ½ teaspoon lemon juice
  • ¼ teaspoon vanilla extract

Ube Cake Base:

  • ¼ cup unsalted butter slightly softened
  • ½ cup granulated white sugar divided
  • 2 large eggs separate the egg whites and yolks
  • ½ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons ube extract
  • ½ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup whole milk
  • ¼ cup ube halaya

Instructions

Make the Caramel:

  • In a nonstick skillet, heat brown sugar with water until it turns to amber like color over low heat. DO NOT MIX with a spoon or a spatula.
  • Then swirl the melted brown sugar and pour it into an 8-inch cake pan. Let it cool completely until hardened. Brush the sides of the pan with oil or butter to prevent sticking.

Prepare the Flan Base:

  • In a bowl, mix egg yolks, whole milk, condensed milk, lemon juice, and vanilla extract using a spatula.
  • Stir until well combined, then place in the chiller and set aside while preparing the cake layer.

Make the Ube Cake Base:

  • In a separate bowl, combine ¾ of the granulated white sugar, cake flour, baking powder, and salt using a handheld mixer or a stand mixer.
  • Add egg yolks, ube extract, milk, butter, and ube halaya. Then, mix completely, but do not overmix. Set aside.

Make the Meringue:

  • In a stand mixer, whisk egg whites, cream of tartar, and remaining sugar until medium peaks form.
  • Add half of the meringue over the cake batter and mix well. Then pour the remaining half over and slowly fold into the mixture.

Assemble and Bake:

  • Pour the chilled flan base over the hardened caramel in the cake pan.
  • Slowly pour the ube cake batter over the flan and level the top.
  • Place the cake pan into a larger baking tray with hot water inside as a water bath.
  • Bake in a preheated 320°F (160°C) oven for 45 minutes or until a toothpick comes out clean.

Cool and Serve:

  • Remove from the oven and let it cool completely.
  • Flip the cake pan onto a large serving plate that can hold the entire flan. Then, gently torch the bottom of the pan to release the caramel and flan. You will notice the pan slightly lifting.
  • Slice and serve.
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Notes

  • Brush the sides of the cake pan with butter or oil to help prevent the flan from sticking and to easily remove the flan from the cake pan.
  • You can use a small blowtorch to aid in removal.
Serving: 1gCalories: 301kcalCarbohydrates: 41gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 166mgSodium: 193mgPotassium: 217mgFiber: 0.2gSugar: 35gVitamin A: 484IUVitamin C: 1mgCalcium: 166mgIron: 1mg

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Celebrating a birthday, reunion, or just feeling extra nostalgic for something Filipino? This Ube Flan brings the wow factor to any table!

Pandan Jelly Dessert

· 8 Comments

This sweet, creamy, and delicious pandan jelly dessert is a tropical treat layered with full-fat coconut milk and fragrant pandan essence. Its soft texture and rich flavor make it a refreshing dessert everyone will love!

Are you interested in trying more pandan desserts? Check out my Buko Pandan ice cream and Buko Pandan recipe!

Pandan Jelly Dessert slice on a white plate
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Why You’ll Love This Recipe

Pandan Jelly Dessert is a sweet, creamy treat made with coconut milk, condensed milk, and pandan-flavored jelly. It has a soft, smooth texture that’s both soothing and satisfying. The batter of this dessert comes together easily on the stove. It also sets beautifully in the fridge. It's perfect as a make-ahead treat!

One special ingredient is pandan. It's known for its unique aroma, green color, and flavor like grassy vanilla. Filipinos love using pandan in desserts because of its sweet, floral flavor. No wonder that this pandan jelly dessert is very popular in the Philippines and is often served cold.

The Story Behind Pandan Jelly Dessert

This dessert was inspired by traditional Filipino sweets such as buko pandan and leche flan. Filipino homes used simple ingredients like gelatin, coconut, and sugar for desserts. The use of pandan comes from Southeast Asia, and it’s been used for centuries in cooking and baking.

Over time, families began adding layers to desserts. They used molds or small pots and improved the texture using tools like a potato ricer for smooth finishes. Then, it has become a cherished part of Filipino gatherings.

Where Pandan Jelly Dessert Comes From

Pandan Jelly Dessert comes from Southeast Asia, mainly the Philippines, Indonesia, and Malaysia. It uses pandan leaves for flavor and color. People have cooked with pandan for a long time, but the jelly version started when pandan was mixed with agar or gelatin. No one knows who made it first, but it’s now a popular treat at parties and gatherings.

When is this Dish Typically Enjoyed?

Pandan Jelly Dessert is most popular during the hot summer months since it's served cold and is very light. It’s also enjoyed at Christmas, birthdays, fiestas, and other family celebrations.

Because it’s easy to make in big batches, it’s a go-to dessert for potlucks and special events. Try making this in your kitchen whenever you can!

Ingredients

Listed below are all the ingredients you will need:

Pandan Jelly

Coconut Jelly

Find the ingredients in Asian supermarkets or grocery stores and see the recipe card for quantities.

All ingredients for Pandan Jelly Dessert

Instructions

Make the Pandan Jelly:

1. In a pot, whisk together whole milk, white sugar, pandan food color and flavor, and green gelatin powder. Then stir until the sugar fully dissolves.

2. Next, heat the pandan mixture over medium-high heat until it reaches a gentle simmer and small bubbles appear on the edges. Then mix occasionally.

dissolving sugar with pandan and gelatin in a pot

3. Pour the mixture into a 7-inch round cake pan and let it cool completely at room temperature or in the refrigerator until firm.

Pandan mixture poured into the cake pan

Make the Coconut Jelly:

4. In a clean pot, combine coconut milk, condensed milk, and colorless gelatin powder. Then, stir until well blended and the sugar is dissolved.

Another pot over heat with milk and gelatin

5. Heat the mixture on low heat until it begins to simmer and small bubbles form around the edges. Stir occasionally.

6. Gently pour the coconut mixture over the fully set pandan jelly layer. Let it cool and fully harden.

Coconut mixture poured over pandan jelly layer

7. Once set, remove the dessert from the pan. Slice and serve chilled!

Layers of the Pandan Jelly Dessert on plate

Substitutions & Variations

  • Ingredient Swap
    Instead of gelatin powder, use mung bean starch. For fresher pandan flavor, use pure pandan extract, pandan juice, or freshly blend pandan leaves.
  • Variation
    Mix in ¼ cup of sweet corn into the pandan coconut jelly layer for added texture and flavor.
  • Mistake to Avoid
    Don't forget to lightly score the surface of the pandan layer with a fork for better bonding.
  • Storage Tips
    • These ingredients don’t stand up well to freezing.
    • Store the dessert in an airtight container in the refrigerator. Let it set fully before slicing for the right consistency.
A round of Pandan Jelly Dessert next to a slice of it served on a white plate

FAQ

no bake pandan jelly dessert served on a white plate
5 from 8 votes
Print Pin Recipe

Pandan Jelly Dessert

This Pandan Jelly Dessert is creamy, cool, and layered with refreshing pandan flavor and rich coconut jelly. The vibrant green base and silky white topping make it as beautiful as it is delicious!
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: No-bake Dessert, Snack
Cuisine: Filipino
Servings: 8 servings
Calories: 289kcal
Author: Lainey

Ingredients

Pandan Jelly:

  • 2 cups Whole milk
  • 1 cup White sugar
  • 1 tablespoon Pandan food color and flavor
  • 1 sachet (1 oz.) Green gelatin powder

Coconut Jelly:

  • 1 ¾ cups Coconut milk
  • ½ cup Condensed milk
  • 1 sachet (1 oz.) Colorless gelatin powder

Instructions

Make the Pandan Jelly:

  • In a pot, whisk together whole milk, white sugar, pandan food color and flavor, and green gelatin powder.
  • Stir until the sugar fully dissolves.
  • Heat the mixture over low heat until it reaches a gentle simmer and small bubbles appear on the edges. Mix occasionally.
  • Pour the mixture into a 7-inch round cake pan. Let it cool completely at room temperature or in the refrigerator until firm.

Make the Coconut Jelly:

  • In a clean pot, combine coconut milk, condensed milk, and colorless gelatin powder.
  • Stir until well blended and the sugar is dissolved.
  • Heat the mixture on low heat until it begins to simmer and small bubbles form around the edges. Stir occasionally.
  • Gently pour the coconut mixture over the fully set pandan jelly layer. Let it cool and fully harden.

Serve:

  • Once set, remove the dessert from the pan. Slice and serve chilled.
Leave a Comment
Serving: 1gCalories: 289kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 1200mgPotassium: 271mgSugar: 13gVitamin A: 150IUVitamin C: 1mgCalcium: 138mgIron: 2mg

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Need a refreshing treat after a spicy meal? This Pandan Jelly Dessert is light, cooling, and the perfect sweet finish.

Lumpia in a Bowl

· 14 Comments

Craving the savory crunch of lumpia without the wrapping and frying? This Lumpia in a Bowl gives you all the flavor with none of the hassle. It's garlicky, hearty, and filled with crisp vegetables and golden tofu. No wrappers. No deep frying. Just comfort in a bowl!

Looking for more delicious lumpia dishes? Try my Lumpiang Sariwa and Vegetable Lumpiang Shanghai recipe!

Vegan Lumpia in a Bowl served with dipping sauce in a separate white bowl
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Why You'll Love This Recipe

Lumpia in a Bowl has all the flavors of traditional lumpia spring rolls. It includes sautéed vegetables, garlic, soy sauce, and savory seasonings, but it skips the wrapper and frying.

This version is lighter and easier, and it still tastes just as comforting. The unique ingredient here is tofu. It replaces meat and adds plant-based protein. It also gives a soft, chewy texture, and soaks up all the sauce.

This lumpia dish uses flavorful ingredients like garlic powder, ginger, and vegetable broth, which bring depth and warmth to every bite.

Where Lumpia in a Bowl Comes From

Lumpia comes from Chinese cooking. It became popular in the Philippines through trade and cultural exchange. The original lumpia was rolled in wrappers and deep-fried. Fillings often included meat, celery, or bean sprouts.

Lumpia in a Bowl is a modern twist. It likely started in vegan or Filipino-American kitchens. People wanted the flavor of lumpia without the work. It’s now a popular shortcut that keeps the taste but skips the grease.

When is this Dish Typically Enjoyed?

You can enjoy lumpia in a bowl any time of the year. It’s great for quick lunches or easy dinners. Traditional lumpia is common at holidays and birthdays, but this bowl version is for everyday comfort. It’s also great for leftovers. Just reheat and enjoy with rice, noodles, or greens!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for Lumpia in a Bowl

Instructions

Sauté Aromatics and Tofu:

1. Heat a skillet over medium-low heat. Then, add 2 tbsp vegetable oil and sauté the onion until caramelized, about 5 minutes.

2. Next, add garlic and sauté for another 2 minutes. Then, remove both from the skillet and set aside.

Garlic added into the heated skillet

3. Add the remaining oil to the same skillet. Then, cook tofu for 4 minutes, or until golden brown.

Diced tofu and oil added into the pan

4. Return sautéed onion and garlic to the pan. After that, add carrot, green beans, bell pepper, and cabbage.

5. Sauté for 2 minutes over medium heat.

carrot, green beans, bell pepper, and cabbage slices added to the pan

6. Pour in soy sauce, dark mushroom soy sauce, and vegetable broth. Stir and bring to a simmer.

7. Season with salt and black pepper to taste.

added soy sauce, dark mushroom soy sauce, and vegetable broth to the pan then seasoned with salt and black pepper to taste

8. Remove from the heat and transfer to a serving plate.

9. Serve hot with white rice and sweet chili sauce on the side. Add these dipping sauces on the side for extra flavor.

Substitutions & Variations

  • Ingredient Swap
    Use fish sauce or tamari instead of dark oyster mushroom soy sauce.
  • Variations
    Make a crunchy lumpia bowl by topping with crispy water chestnuts, or serve a lumpia salad bowl with shredded green cabbage on top.
  • Mistake to Avoid
    Caramelize the onions! It adds sweetness that balances the savory sauces and vegetables. Stir often to avoid burning.
  • Storage Tips
    • This dish stores well. Keep the tofu and veggies in the refrigerator for up to 3 days. You can also freeze it for up to 1 month.
    • To reheat, warm in a pan over medium-high heat. Let it sit on a paper towel after heating to drain extra moisture or oil.
Lumpia in a Bowl with tofu and veggies

FAQ

savory Lumpia in a bowl
5 from 13 votes
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Lumpia in a Bowl

This Lumpia in a Bowl is a vegan take on the Filipino classic. It’s packed with sautéed vegetables, golden tofu, bold savory flavor, and pairs well with rice!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Filipino, Vegan
Servings: 2 servings
Calories: 391kcal
Author: Lainey

Ingredients

  • 4 tablespoons Oil
  • 1 White onion thinly sliced
  • 3 cloves Garlic minced
  • ½ pound Extra firm tofu semi-crumbled
  • 1 tablespoon Soy sauce
  • 1 tablespoon Dark oyster mushroom soy sauce vegan
  • ¼ cup Vegetable broth
  • 1 Carrot peeled and cut into fine strips
  • ¼ pound Green beans ends trimmed and cut into strips
  • ½ Red bell pepper deseeded and cut into strips
  • ¼ cup Cabbage shredded
  • ¼ teaspoon Ground black pepper
  • ½ teaspoon Salt

To Serve:

  • Cooked White Rice
  • Sweet Chili Sauce

Instructions

Sauté Aromatics and Tofu:

  • Heat a skillet over medium-low heat. Add 2 tablespoons of oil and sauté the onion until caramelized, about 5 minutes.
  • Add garlic and sauté for another 2 minutes. Remove both from the skillet and set aside.
  • Add the remaining oil to the same skillet and cook the tofu for about 4 minutes, until lightly browned.

Add the Vegetables:

  • Return sautéed onion and garlic to the pan. Add carrot, green beans, bell pepper, and cabbage.
  • Sauté the vegetables for 2 minutes over medium heat.

Simmer and Serve:

  • Pour in soy sauce, dark mushroom soy sauce, and vegetable broth. Stir and bring to a simmer.
  • Season with salt and black pepper to taste.
  • Remove from the heat and transfer to a serving plate.
  • Serve hot with white rice and sweet chili sauce on the side.
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Notes

  • Adding some shiitake mushrooms will also add a deeper flavor to the lumpiang hubad or lumpia in a bowl.
  • Toasted chopped peanuts can be added as additional texture.
  • You may also serve it with peanut sauce for a different perspective.
Serving: 1gCalories: 391kcalCarbohydrates: 20gProtein: 13gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 1474mgPotassium: 619mgFiber: 5gSugar: 9gVitamin A: 6429IUVitamin C: 55mgCalcium: 98mgIron: 3mg

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Recipes for Every Moment

Craving your favorite comfort food for your low-carb, calorie diet? Lumpia in a Bowl gives you all the flavor with none of the mess or extra oil.

Vegan Stuffed Zucchini

· 16 Comments

This vegan stuffed zucchini is packed with hearty quinoa, crunchy walnuts, and fresh herbs, making it an ideal choice for a healthy lunch or dinner. It's baked into tender vegan zucchini boats for the perfect mix of soft and crisp textures.

And if you're looking for a sweet dessert to go with this, check out my friend Lex's delicious Strawberry Mousse.

Vegan Stuffed Zucchinis beside a stainless steel fork on a plate
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Why You’ll Love This Recipe

This Vegan Stuffed Zucchini recipe is a perfect fit for anyone looking for a plant-based, dairy-free, and beginner-friendly meal. Whether you're vegan or simply aiming to eat more vegetables, this dish offers a satisfying combination of fresh flavor and easy prep. It’s ideal for weeknight dinners or as a colorful side at gatherings.

Each zucchini boat is packed with a flavorful mix of grains, herbs, and veggies - no complicated steps or hard-to-find ingredients. Even novice cooks can pull it off with confidence. Plus, it’s naturally gluten-free if you choose a gluten-free grain like quinoa or rice.

One major health bonus comes from the zucchini itself. It’s low in calories but dense in nutrition. It is high in vitamin C, which supports your immune system and skin health. Combined with ingredients like tomatoes or garlic, which offer anti-inflammatory benefits, this recipe is as nourishing as it is delicious!

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Vegan Stuffed Zucchini ingredients in separate bowls

Instructions

Prepare the Zucchini Boats:

1. Cook quinoa according to package instructions.

2. Preheat oven to 375°F (190°C). Then, line a baking sheet with aluminum foil.

3. Wash and dry zucchini. Then, slice off both ends and cut each in half lengthwise.

4. After that, scoop out the centers, about 1 to 1½ inches deep. Then, set aside the scooped-out flesh and place the zucchini boats open side up on a baking sheet.

Scooped Zucchini halves on a cutting board

Make the Zucchini Filling:

5. Coarsely chop raisins and walnuts.

6. In a bowl, mix quinoa, walnuts, raisins, ½ cup diced red onion, coriander, pepper, lemon zest, and ½ teaspoon salt. Then, mix the filling thoroughly.

7. Fill the zucchini boats with the quinoa mixture, packing it in tightly. Then, drizzle with 2 tablespoons of olive oil.

8. Bake them in the baking tray or baking dish for 25 minutes or until the zucchini is slightly tender and the top is lightly browned.

Chopped raisins and walnuts on the wooden board

Make the Zucchini Purée:

9. While the zucchini is baking, heat 2 tablespoons of olive oil in a saucepan over medium heat. Then, sauté the remaining ½ cup diced red onion for 4–5 minutes, stirring frequently until caramelized.

10. Lower the heat to medium-low. Then, add the minced garlic, remaining ¼ teaspoon salt, reserved zucchini flesh, and lemon juice.

11. Cook for 10 minutes, stirring regularly, until very soft. Then, blend using an immersion blender or transfer to a regular blender until smooth and creamy.

Making puree in a medium-sized bowl

12. Serve the puree with your freshly baked Vegan Stuffed Zucchini!

Vegan Stuffed Zucchini served on plate with a fork

Substitutions & Variations

  • Ingredient Swap
    Aside from quinoa, cooked rice, bulgur, or couscous can work.
  • Variation
    • Zucchini boats with tomato sauce – Serve with warm marinara sauce or a swirl of tomato paste for a classic Italian twist.
    • Spicy stuffed zucchini - try adding chili powder, cumin, paprika, and fresh basil
  • Mistake to Avoid
    Work gently to avoid breaking the zucchini shell. To make scooping easier, use a spoon or melon baller.
  • Storage Tips
    • These ingredients stand up well to freezing for up to 1 month.
    • Store stuffed zucchini and purée separately in airtight containers in the fridge. Reheat and recombine when ready to serve. Good for 2–3 days.
Vegan Stuffed Zucchini on a plate with sauce beside a knife and fork

FAQ

Baked Vegan Stuffed Zucchini halves on a plate
5 from 14 votes
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Vegan Stuffed Zucchini

Hearty, flavorful - Vegan Stuffed Zucchini is finished with a creamy, savory purée that makes each bite extra satisfying. Serve it warm with a side salad for a comforting and elegant plant-based main dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Vegan
Servings: 4 servings
Calories: 511kcal
Author: Lainey

Ingredients

  • ½ cup (90 grams) quinoa uncook
  • 4 medium (850 grams) zucchini or summer squash washed and dried
  • ½ cup (50 grams) walnuts coarsely chopped
  • ¼ cup (40 grams) golden raisins coarsely chopped
  • 1 cup (120 grams) diced red onion divided
  • 1 teaspoon (2 grams) ground coriander
  • ¾ teaspoon (5 grams) fine sea salt divided
  • ½ teaspoon (1 gram) ground black pepper
  • 2 teaspoons (4 grams) freshly grated lemon zest from about 1 lemon
  • 3 tablespoons (45 milliliters) freshly squeezed lemon juice from about 1 large lemon
  • 3 cloves (15 grams) garlic minced
  • 4 tablespoons (60 milliliters) extra virgin olive oil divided

Instructions

  • Cook quinoa according to package instructions.
  • Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil.

Prepare the Zucchini Boats:

  • Wash and dry zucchini. Slice off both ends and cut each in half lengthwise.
  • Scoop out the centers, about 1 to 1½ inches deep. Reserve the scooped-out flesh.

Make the Filling and Bake:

  • Coarsely chop raisins and walnuts.
  • In a bowl, mix cooked quinoa, walnuts, raisins, ½ cup diced red onion, coriander, pepper, lemon zest, and ½ teaspoon salt.
  • Fill the zucchini boats with the quinoa mixture, packing it in tightly. Drizzle with 2 tablespoons of olive oil.
  • Place the filled zucchini on the baking sheet, open side up, and bake for 25 minutes or until the zucchini is slightly tender and the top is lightly browned.

Make the Zucchini Purée:

  • While the zucchini is baking, heat 2 tablespoons of olive oil in a saucepan over medium heat.
  • Sauté the remaining ½ cup red onion for 4–5 minutes until caramelized.
  • Lower the heat to medium-low. Add the minced garlic, remaining ¼ teaspoon salt, reserved zucchini flesh, and lemon juice.
  • Cook for 10 minutes, stirring regularly, until very soft.
  • Blend using an immersion blender or transfer to a regular blender until smooth and creamy.

Serve:

  • Serve the baked zucchini immediately with a generous spoonful of the purée on the side or underneath and enjoy!
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Serving: 1gCalories: 511kcalCarbohydrates: 43gProtein: 10gFat: 36gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gSodium: 366mgPotassium: 539mgFiber: 7gSugar: 12gVitamin A: 19IUVitamin C: 13mgCalcium: 82mgIron: 3mg

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Trying to eat healthier but short on time after work? These Vegan Stuffed Zucchini boats come together quickly and are packed with feel-good ingredients.

Red Juice Recipe

· 14 Comments

This Red Juice Recipe isn’t just a drink. It’s a bold, nutrient-packed powerhouse bursting with flavor and color! The secret ingredient? Beets! Their natural sweetness blends perfectly with carrots and citrus, creating a vibrant, energizing boost for your day!

Who doesn't love refreshing but healthy drinks? Try my Sweet Potato Juice and Homemade Salabat (Ginger Tea) too!

Nutritious red juice in a glass with straw
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What is the Red Juice Recipe?

The Red Juice recipe is also called "Beet juice". Made with beets, carrots, and oranges, it isn’t traditionally Filipino but fits the country's love for fresh, health-boosting drinks. Inspired by global wellness trends, it blends natural sweetness with earthy depth. The standout ingredient, beets, is less common in Filipino cuisine but prized for boosting stamina and heart health.

Health Benefits of Beets

  • Boosts stamina – Rich in nitrates that improve oxygen flow and endurance
  • Supports heart health - Helps lower blood pressure and improve circulation
  • Aids digestion - The pulp and fiber promote gut health
  • Enhances brain function - Increases blood flow to the brain
  • Strengthens body immunity - Packed with vitamin C and antioxidants

Substitutions

  • Beets - Red bell pepper for milder sweetness or pomegranate seeds for rich color and antioxidants
  • Carrots - Sweet potatoes for similar sweetness or mangoes for a tropical twist
  • Oranges - Pineapple for tangy and sweet, or calamansi juice as a Filipino citrus alternative
Straw in a tall glass of red juice

Recipe Variations

  • Creamy Red Juice – Blend in coconut milk and banana for a smooth, rich, and naturally sweet texture
  • Spicy Red Juice – Add cayenne pepper and fresh turmeric for a metabolism-boosting kick
  • Green Boost Red Juice – Swap oranges for green apples and add spinach or kale for extra detox benefits

Storage

  • Store this red juice in an airtight glass container for 2 days in the fridge.
  • Freeze in ice cube trays for up to 1 month, then blend or thaw before drinking. Shake before serving, as natural separation occurs.

    Note: It does not freeze well for more than 1 month, as its texture and nutrients degrade over time.

Ingredients

Listed below are all the ingredients you will need:

  • Beets
  • Carrots
  • Oranges

See recipe card for quantities.

All ingredients of red juice recipe on a white marble space

Instructions

Wash all produce thoroughly to remove any dirt and impurities. Then peel the oranges and trim off both ends of the carrots and beets.

Next, gather the ingredients in one bowl and prepare the juicer. Then place the prepared carrots, orange, and beets into the juicer.

Juice the prepared ingredients using your juicer.

After that, thoroughly juice the prepared ingredients.

Mixer with all ingredients in it together

Pour the red juice into a glass. Then serve and enjoy!

A hand holding a glass of the Red Juice recipe

Hint: For a smoother juice, strain it through a fine-mesh sieve or cheesecloth.

⭐ Top Tip

For a smoother juice, strain using a fine-mesh strainer to remove excess pulp, or keep it in for extra fiber and folate.

FAQ

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Craving more smoothies and drinks? Try:

A tall glass of healthy and refreshing red juice
5 from 12 votes
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Red Juice Recipe

Get refreshed and nourished with a powerhouse of vitamins in this delicious red juice recipe!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Indian, Western
Servings: 3 cups
Calories: 66kcal
Author: Lainey

Equipment

  • 1 Juicer

Ingredients

  • 1 pound beets
  • 4 pieces small carrots or 2 large carrots
  • 4 pieces navel oranges

Instructions

  • Wash all produce thoroughly to remove any dirt and impurities.
  • Prepare the oranges by cutting off the peel and discarding it.
  • Trim the carrots by cutting off both ends, then discard them.
  • Prepare the beets by cutting off the root and leafy top, then discard them.
  • Juice the prepared ingredients using your juicer.
  • Stir, pour, and enjoy immediately for the best flavor and nutrition!
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Notes

* I used a Breville Juicer.
Serving: 1gCalories: 66kcalCarbohydrates: 15gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gSodium: 119mgPotassium: 497mgFiber: 4gSugar: 10gVitamin A: 237IUVitamin C: 8mgCalcium: 25mgIron: 1mg

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Steamed Taro Buns

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Craving something soft with a rich and creamy filling? These Steamed Taro Buns are just what you need! Made with mashed taro root, coconut milk, and a hint of cane sugar, they offer the perfect balance of sweetness and nutty flavor in every bite!

If you love soft and fluffy sweets, you might also like my Pandesal, Ube Pancakes Filipino Spanish Bread recipe. Check them out!

A couple of steamed taro buns on the plate
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What are Steamed Taro Buns?

Steamed taro buns are soft and fluffy with a sweet and creamy taro filling. They are steamed until perfectly light and tender.

The filling is made from mashed taro root, which is sweetened with cane sugar and enriched with coconut milk or butter. This gives it a smooth texture and a slightly nutty flavor.

These buns are a popular treat in Chinese and Southeast Asian cuisine. They are often enjoyed as breakfast, a snack, or a dim sum dessert.

History of Steamed Taro Buns

Steamed taro buns did not originate in the Philippines, but they are widely enjoyed there. Filipinos love steamed breads and taro-based desserts, making these buns a familiar treat.

Taro, called gabi in the Philippines, is a common ingredient in dishes like ginataan (coconut milk stew) and taro chips. However, the idea of steamed buns (baozi) comes from Chinese cuisine.

Over time, Chinese influences have shaped Filipino food through trade and cultural exchanges.

Health Benefits of Taro

  • Rich in fiber
  • Boosts heart health
  • Supports weight management
  • Regulates blood sugar

Substitutions

  • Taro – Substitute with purple sweet potato for a similar color and mildly sweet flavor.
  • Condensed milk – Use coconut condensed milk for a dairy-free option or evaporated milk + sugar for a similar consistency.
  • Purple food coloring (optional) – Replace with ube extract or mashed purple yam for a natural purple hue.
  • Salt – Use sea salt for a milder taste or pink Himalayan salt for added minerals.
  • Cake flour – Substitute with all-purpose flour + cornstarch (for a lighter texture) or bread flour for a chewier bun.
  • Dry yeast – Use instant yeast (same amount, no proofing needed) or sourdough starter for a natural rise.
  • Parchment paper – Replace with banana leaves for a fragrant, traditional touch or wax paper (lightly greased) to prevent sticking
A plate of a single steamed taro bun

Recipe Variations

  • Black Sesame Taro Buns – Nutty black sesame and sweet taro combine for a rich flavor
  • Matcha Taro Buns – Earthy matcha dough pairs perfectly with sweet taro filling
  • Chocolate Taro Buns – Sweet taro filling with a subtle cocoa twist

Storage

  • Refrigerator: Store steamed taro buns in an airtight container in the fridge for up to 4 days. Reheat by steaming for 5 minutes or microwaving with a damp paper towel for 30 seconds.
  • Freezer: Place buns in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or an airtight container for up to 2 months. Steam for 10 minutes or microwave with a damp paper towel for 1 minute before serving.
  • Thawing: Thaw frozen buns in the fridge overnight or steam directly from frozen for the best texture.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for steamed taro buns recipe in separate bowls

Instructions

To make the Taro Paste:

In a pot, boil the cubed taro in water for about twenty minutes or until fork-tender. Then, drain and transfer the cooked taro to a blender or food processor.

Cubed taro cooked in boiling hot water

Add condensed milk, salt, food coloring (optional), and vegetable oil. Blend until smooth and dough-like. Transfer to a bowl and set aside.

Taro and other ingredients in a blender

To make the Bao Buns:

In a small bowl, bloom the yeast by combining warm water, sugar, and yeast. Let it sit for fifteen minutes until foamy.

Blooming the yeast with water and sugar

In a mixing bowl, whisk together cake flour and baking powder.

Cake flour and baking powder in mixer

Pour in the yeast mixture and vegetable oil, then knead for twelve minutes in a stand mixer or fifteen minutes by hand until smooth and elastic.

Yeast mixture and oil kneaded in mixer

Cover with plastic wrap and let rest for twenty minutes.

Cling film covering the whole bowl

Divide the dough into eight equal pieces of dough.

Eight dough balls arranged in a plate

Flatten each piece using your hands or a rolling pin.

Hands forming the taro bun dough

Place one to two scoops of taro paste in the center of the dough.

Taro purple paste added onto the dough

Pleat the edges to seal the bun.

A hand holding up a taro bun dough ball

Place it seam-side down on parchment paper.

A dough ball on top of parchment paper

Place the buns into a steamer with boiling water.

Taro buns with parchment papers arranged neatly in a steamer

Steam for fifteen minutes over high heat, then turn off the heat and let them sit for another five minutes without opening the lid.

Lid closing a stove with steamed taro buns

Once the steam dissipates, remove the lid and serve warm!

a steamed taro bun sliced open

Enjoy these delicious taro buns with your loved ones!

Hint: For a lighter taro paste, skip the purple food coloring.

⭐ Top Tip

If kneading by hand, work the dough for about 15 minutes until smooth and elastic. Use cake flour for softer buns, or bao flour for the fluffiest.

FAQ

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Three yummy Steamed Taro Buns with parchment papers
5 from 5 votes
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Steamed Taro Buns

Grab a snack with these soft and delicious steamed taro buns! This recipe is also a good dessert for any taro cravings!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: Asian
Servings: 8 steamed taro buns
Calories: 346kcal
Author: Lainey

Ingredients

Homemade Taro Paste:

  • 1 pound taro peeled and cubed
  • ¾ cup condensed milk
  • 1 tablespoon purple food coloring optional
  • 2 tablespoon vegetable oil
  • ¼ teaspoon salt

Steamed Bao Buns:

  • 2 cups cake flour or bao flour for extra fluffiness
  • 1 teaspoon baking powder
  • ½ cup warm water
  • 2 tablespoons granulated white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons vegetable oil
  • 8 cut-out parchment paper squares

Instructions

Make the Taro Paste:

  • In a pot, boil the peeled and cubed taro in water for about twenty minutes or until fork-tender.
  • Drain the water and transfer the cooked taro to a food processor.
  • Add condensed milk, salt, food coloring (optional), and vegetable oil. Blend until smooth and dough-like.
  • Transfer to a bowl and set aside.

Prepare the Bao Dough:

  • In a small bowl, bloom the yeast by combining warm water, sugar, and yeast. Let sit for fifteen minutes until foamy.
  • In a mixing bowl, whisk together cake flour and baking powder.
  • Pour in the yeast mixture and vegetable oil, then knead for twelve minutes in a stand mixer or fifteen minutes by hand until smooth and elastic.
  • Cover the bao dough with cling film and let rest for twenty minutes.

Assemble the Buns:

  • Divide the dough into eight equal portions. Flatten each piece using your hands or a rolling pin.
  • Place one to two scoops of taro paste in the center.
  • Pleat the edges to seal the bun, then place it seam-side down on parchment paper.

Steam the Buns:

  • Place the buns into a steamer with boiling water.
  • Steam for fifteen minutes over high heat, then turn off the heat and let them sit for another five minutes without opening the lid.
  • Once the steam dissipates, remove the lid and serve warm!
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Notes

  1. You may also knead the dough by hand for about 15 minutes or until it becomes smooth and elastic.
  2. For the homemade taro paste, you may optionally remove the food purple food coloring if you want a lighter hue of the taro paste. 
  3. All-purpose flour can be used in this recipe. However, if you can get a hold of bao flour which is a specialized flour for bao buns, then it is preferred as it has low protein and it makes a soft and fluffier bao buns.
  4. Extra taro paste can be stored in the chiller and can be used within 7 days.
Serving: 1gCalories: 346kcalCarbohydrates: 58gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 10mgSodium: 171mgPotassium: 503mgFiber: 3gSugar: 19gVitamin A: 120IUVitamin C: 3mgCalcium: 142mgIron: 1mg

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Black Sesame Ice Cream

· 5 Comments

Take your taste buds on a journey with Black Sesame Ice Cream, a Japanese-inspired dessert loved for its deep, nutty flavor and striking appearance! Short prep time, and with no need for an ice cream maker or ice cream machine, this whipped cream delight can surely satisfy your cravings!

If you love homemade ice cream, don't miss my Ice Cream Sandwich Cookies, Ube Ice Cream, and Fried Ice Cream recipes!

Bowl with scoops of Black Sesame ice cream
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What is Black Sesame Ice Cream?

Black sesame ice cream has its roots in Japanese cuisine, where black sesame (or "kuro goma" in Japanese) is a staple ingredient used in Japanese-style traditional dishes and desserts.

The use of the black sesame paste in sweet treats dates back centuries, as ground sesame seeds were valued in Asian cultures for their rich flavor and health benefits.

Ground black sesame seeds were commonly used in making pastes, sauces, and desserts like goma dango (sesame rice balls) and wagashi (traditional Japanese confections).

While not limited to holidays, this delicious sesame paste ice cream recipe might be featured during Lunar New Year celebrations or other events that highlight Asian-inspired cuisine, as it pairs well with the flavors and textures of traditional treats.

Additionally, this ice cream mixture's elegant presentation makes it a favorite for formal dinners or special occasions where unique and exotic flavors are appreciated! Read on to know more about this unique ice cream recipe and consider trying it!

Health Benefits of Sesame Seeds

  • Rich in nutrients and protein
  • Supports bone health
  • Boosts digestive health
  • Improves skin and hair health
  • Supports hormonal balance

Variations

  • Matcha-Black - add a swirl or whisk of green tea to the whole milk mixture's ice cream base for a complementary earthy flavor and a beautiful green-and-gray visual contrast.
  • Sweet and nutty - add honey or date syrup to the sesame mixture for a naturally sweet and floral flavor that balances the nuttiness of the sesame.
  • Spiced Up - add a spoon of spices like cinnamon, cardamom, or ginger for a warm and aromatic flavor profile. Use spice grinder if needed.
Delicious scoops of Black Sesame ice cream in a white bowl with mint leaves

Substitutions

  • Condensed milk - mix a cup of evaporated milk with sugar, heat until sugar dissolves, and cool before using.
  • Heavy cream - use coconut cream, cashew cream, or Greek yogurt in place of whipping cream or double cream
  • Vanilla extract - almond extract, or maple syrup can work for a nutty twist or subtle maple flavor.

Storage

  • To keep your homemade black sesame ice cream fresh and creamy, transfer it to a freezer-safe container to keep it in good condition.
  • Level the surface of the ice cream with a spatula, then cover it with a layer of plastic wrap or wax paper before sealing the lid. This reduces the forming of ice crystals.
  • For the best flavor and texture, enjoy the ice cream within 2–3 weeks of freezing. While it remains safe to eat longer, the quality may decline.
  • Minimize opening the container to prevent temperature fluctuations that can cause texture changes and super-freeze time.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients for black sesame ice cream recipe in separate white bowls

Instructions

In a cold skillet over low heat, add the sesame seeds and toast for about 2 minutes.

Transfer the toasted sesame seeds to a blender and blend until they form into a rough paste.

Black sesame seeds roasted in a skillet and blended in a blender

Pour the condensed milk, heavy cream, vanilla extract, and salt. Blend for about 2 minutes until well-blended.

Pour the mixture into a container and cover with a cling film. Place in the freezer overnight.

added condensed milk, heavy cream, vanilla extract, and salt to the blender then poured the mixture into a rectangular container

Serve and enjoy!

scoops of black Sesame ice cream garnished with mint leaves and spoon held by a hand

Hint: For the best flavor, toast the black sesame seeds before grinding them into a paste. Be sure to stir constantly while toasting to avoid burning!

⭐ Top Tip

For an extra smooth and creamy black sesame ice cream, grind the toasted black sesame seeds into a fine paste using a high-powered blender or food processor.

Strain the paste through a fine-mesh sieve to remove any coarse bits, ensuring a silky texture in your ice cream.

FAQ

More Recipes

If you're as much of a fan of ice cream as I am, here are some other sweet icy treats for you:

Ice cream garnished with green leaves
5 from 5 votes
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Black Sesame Ice Cream

If you're looking for a dessert that’s as indulgent as it is unique, my black sesame ice cream recipe is a must-try!
Prep Time10 minutes
Freezing Time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: Japanese
Servings: 6 servings
Calories: 589kcal
Author: Lainey

Ingredients

  • ½ cup black sesame seeds
  • 1 ½ cups sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Toast the Sesame Seeds:

  • Heat a cold skillet over low heat and add the black sesame seeds.
  • Toast for about 2 minutes, stirring occasionally, until fragrant.

Blend the Mixture:

  • Transfer the toasted sesame seeds to a blender and blend until a rough paste forms.
  • Add the sweetened condensed milk, heavy cream, vanilla extract, and salt to the blender.
  • Blend for about 2 minutes, or until the mixture is smooth and well combined.

Freeze the Mixture:

  • Pour the mixture into a container and cover it tightly with cling film.
  • Place the container in the freezer overnight to set.

Serve:

  • Scoop the ice cream into bowls or cones and enjoy!
Leave a Comment
Serving: 1gCalories: 589kcalCarbohydrates: 47gProtein: 11gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 116mgSodium: 217mgPotassium: 419mgFiber: 1gSugar: 44gVitamin A: 1372IUVitamin C: 2mgCalcium: 392mgIron: 2mg

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Vegan Filipino BBQ

· 9 Comments

If you love the bold flavors of barbecue but want a plant-based option, this Vegan Filipino BBQ is for you. Cooked to perfection, this dish delivers all the nostalgic flavors of classic Filipino street food, minus the meat!

Craving more Filipino flavors without meat? Try my Vegan Fried Chicken Tofu for a crunchy, flavorful bite, or my Vegetarian Marinated Bangus for a tangy, savory dish. Both pair well with this vegan Filipino barbecue!

delicious vegan Filipino BBQ served in a white bowl and garnished with cilantro
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What is Vegan Filipino BBQ?

Vegan Filipino BBQ is a plant-based version of the famous Filipino street food recipe, barbecue skewers, known for their sweet, smoky, and savory taste.

Instead of pork or chicken, this recipe uses seitan cutlets as a vegan meat substitute. Tofu or mushrooms can also be used for other meat alternatives. These ingredients absorb the flavorful marinade made with savory ingredients like the seasonings, lime juice, or lemon juice. It also includes either regular fruit-sweetened ketchup or low-sugar banana ketchup, which makes a delicious Filipino vegan dish.

It is best served with steamed rice and is perfect for backyard barbecues, family gatherings, fiestas, potlucks, or as a street food snack!

History of Vegan Filipino BBQ

This flavor-packed Filipino barbecue was traditionally made with marinated pork or chicken, grilled on skewers, and often served with a savoury sauce made with a mix of soy sauce and white vinegar or calamansi juice.

It became a favorite dish for its rich, smoky-sweet glaze and irresistible texture. Today, this vegan Filipino BBQ is a popular alternative for those who avoid meat. It shows how Filipino cuisine can evolve without losing its signature taste.

Learn more about this healthy dish and add this to your list of vegan Filipino recipes!

Health Benefits of Seitan Cutlets

  • High in protein
  • Low in fat and cholesterol-free
  • Rich in iron
  • Good source of selenium
  • Versatile and satisfying

Substitutions

  • Seitan cutlets – Tofu, tempeh, jackfruit, or oyster mushrooms
  • Smoked paprika – Regular paprika + a dash of liquid smoke or chipotle powder
  • Italian seasoning – A mix of dried basil, oregano, thyme, and rosemary
  • Hickory BBQ sauce – Any vegan BBQ sauce or homemade tomato-based BBQ sauce
  • Maple syrup – Agave nectar, honey (if not strictly vegan), or date syrup
  • Sriracha – Hot sauce, chili garlic sauce, or red pepper flakes mixed with vinegar
delicious vegan Filipino BBQ in a white plate

Recipe Variations

  • Air-Fried BBQ – A crispier alternative with less oil. Cook at 375°F for 12-15 minutes, flipping halfway.
  • Pineapple BBQ Glaze – Blend pineapple juice with BBQ sauce for a sweet, fruity finish.
  • Tamarind Glaze – Mix tamarind paste with brown sugar for a tangy twist.

Storage

  • Refrigerator: Store leftover BBQ in an airtight container in the fridge for up to 4 days. Then, reheat in a pan, oven, or air fryer for the best texture.
  • Freezing (Uncooked BBQ): If making in advance, freeze marinated but uncooked BBQ in a sealed container or freezer bag for up to 3 months. Thaw in the refrigerator before frying or grilling, whichever you desire.
  • Freezing (Cooked BBQ): Store BBQ in an airtight container for up to 2 months. Reheat in the oven at 350°F for 10-12 minutes or in an air fryer at 375°F for 5-7 minutes.
  • Marinade Storage: Extra BBQ marinade can be kept in a jar in the refrigerator for up to 1 week or frozen in ice cube trays for easy portioning.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients in separate white bowl

Instructions

In a bowl, mix hickory BBQ sauce, banana ketchup, Sriracha, and maple syrup. Microwave for 30 seconds, mix again, and set aside.

Mixture of different sauces in small bowl

In a separate bowl, whisk together oat milk, all-purpose flour, salt, and a teaspoon of ground black pepper until smooth.

A bowl with milk, flour, salt and black pepper

Blend all dry seasoning ingredients in a blender until finely ground, then transfer to a bowl.

All dry ingredients mixed in blender

Dredge each seitan cutlet in the following order: Wet batter → Dry seasoning → Wet batter → Dry seasoning.

Seitan cutlet coated in batter and seasoning

Medium heat olive oil in a pan or large cast-iron skillet and fry the cutlets until golden and crispy.

Pan filled with cooking oil and fried seitan cutlets

Place fried cutlets in a bowl, add 3 tablespoons of BBQ sauce, and toss until well coated.

Vegan Filipino BBQ in a mixing bowl of sauce

Serve hot with steamed garlic turmeric rice or grilled vegetables.

A plate of Vegan Filipino BBQ garnished with garnished with cilantro leaves

Garnish with chopped green onion or celery for a more appealing dish. Enjoy!

Hint: Use cornstarch instead of flour in the wet batter for an extra crispy crust.

⭐ Top Tip

  • For the best plant-based diet Filipino BBQ, baste while medium-high heat grilling for a juicy, caramelized finish, or use an air fryer for a crispy touch.
  • Add liquid smoke or smoked paprika for extra smokiness, and serve with steamed rice and spicy vinegar dip!

FAQ

More Recipes

Want soup instead? Try some of my favorite soups:

Vegan Filipino BBQ served in a white bowl
5 from 9 votes
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Vegan Filipino BBQ

These sweet, smoky, and tangy Vegan Filipino BBQ are perfectly cooked and best enjoyed with steamed rice and a vinegar dipping sauce!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Filipino
Servings: 4
Calories: 419kcal
Author: Lainey

Ingredients

Meat Alternative:

  • 1 pound seitan cutlets

Wet Batter:

  • 1 cup oat milk
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Dry Seasoning:

  • ½ cup all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoons garlic powder
  • 2 teaspoons Italian seasoning
  • ¼ cup brown sugar
  • 1 tablespoon chili powder

BBQ Sauce:

  • ½ cup Hickory BBQ sauce
  • ⅔ cup ketchup
  • 1 tablespoon maple syrup
  • 1 tablespoon Sriracha

Instructions

Prepare the BBQ Sauce:

  • In a bowl, mix hickory BBQ sauce, ketchup, sriracha, and maple syrup.
  • Microwave for 30 seconds, mix again, and set aside.

Prepare the Wet Batter:

  • In a separate bowl, whisk together oat milk, all-purpose flour, salt, and black pepper until smooth.

Prepare the Dry Seasoning:

  • Blend all dry seasoning ingredients in a blender until finely ground, then transfer to a bowl.

Make the Crispy Seitan Cutlets:

  • Dredge each seitan cutlet in the following order: Wet batter → Dry seasoning → Wet batter → Dry seasoning.
  • Heat oil in a pan and fry the cutlets until golden and crispy.

Coat with BBQ Sauce:

  • Place fried cutlets in a bowl, add three tablespoons of BBQ sauce, and toss until well coated.
  • Serve hot with steamed rice or grilled vegetables.
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Notes

The remaining BBQ Sauce can be stored in the chiller and could last up to 1 month.
Serving: 1gCalories: 419kcalCarbohydrates: 73gProtein: 29gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 3428mgPotassium: 428mgFiber: 5gSugar: 42gVitamin A: 1889IUVitamin C: 4mgCalcium: 158mgIron: 5mg

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Durian Ice Cream

· 9 Comments

Does anyone want to try a spoonful of ice cream? This durian ice cream recipe is a must-try for adventurous durian fans! It is a perfect way to enjoy the smelliest fruit, and its creamy texture makes the bold taste easier to enjoy!

Everyone's got a sweet tooth, right? Have yourself some Ube ice cream, Pineapple ice cream, and Buko Pandan ice cream too!

A glass and a spoonful of delicious durian ice cream
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What is Durian Ice Cream?

Durian ice cream isn’t only a Filipino dessert, but it’s very popular in the Philippines, especially in Davao City, where durian is easy to find.

Thailand and Malaysia also have their versions of this ice cream. Mavens Creamery, an ice cream company, is known for its viral success. They introduced Mavens Durian ice cream to Costco and major East Coast cities, helping more people try its unique flavor.

History of Durian Ice Cream

These pints of ice cream became popular in the Philippines in the 20th century, especially in Mindanao, where durian is commonly grown.

The exact start of durian ice cream is hard to track. Some say it began as a small batch, possibly using the Monthong family - one of the most popular types of durian.

The recipe became a fun way to make the strong-smelling durian fruits easier to enjoy, even for people who don’t usually like durian flesh and its shark tank appearance.

Ice cream-making came to the Philippines during the Spanish colonial period. Over time, local flavors such as toned-down durian flavors were added, turning them into favorites in Filipino-style ice cream.

When is this Dish Typically Enjoyed?

A durian fan will enjoy this treat in hot weather, at street markets, festivals, and special occasions, especially during the durian harvest season (June to September).

It is often served after meals and tastes great with coconut-based desserts. Some people say the ice cream's signature soft, creamy texture is like Mavens' custardy ice cream base. Give this a try and let me know your comments below!

Substitutions

  • Durian Extract – Using fresh durian pulp gives a real durian flavor and a smooth, creamy consistency.
  • Sweetened Condensed Milk – For a dairy-free choice, use coconut condensed milk. You can also mix maple syrup with full-fat milk for a lighter sweetness.
  • Heavy Cream – You can swap it with coconut cream, a mix of evaporated milk and butter for a rich taste, or blended cashews and almond milk for a plant-based option.
  • Salt – Replace with sea salt for a mild taste, pink Himalayan salt for added minerals, or miso paste for an umami boost.
durian ice cream in a glass with peppermint leaves

Recipe Variations

  • Durian Coffee Ice Cream – Boosted with espresso powder and vanilla for coffee lovers
  • Thai-Style Durian Ice Cream with Pandan – Infused with pandan leaves for a floral aroma
  • No-Churn Durian Coconut Ice Cream – Dairy-free version using coconut cream and coconut condensed milk for a tropical twist

Storage

  • Refrigerate: Store in an airtight container and put in the fridge for up to 2 weeks.
  • To prevent ice crystals, place a layer of plastic wrap directly on top before sealing.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients of durian ice cream in separate bowls

Instructions

In a blender, combine durian extract (or pre-blended frozen/fresh durian meat), condensed milk, heavy cream, and salt.

Electric mixer filled with all the ingredients of durian ice cream

Blend until smooth and well combined.

durian ice cream ingredients mixed into creamy texture

Pour the mixture into an airtight container.

Tub full of the durian ice cream mixture

Cover tightly with cling film to prevent ice crystals from forming.

Then, freeze the mixture for at least 12 hours, preferably overnight, for the best texture.

durian ice cream in a container wrapped with cling film

Put some ice cream scoops in the glass and garnish with peppermint leaves.

durian ice cream garnished with peppermint leaves

You may also sprinkle them with toasted coconut flakes or crushed nuts for extra crunch.

Serve and enjoy a unique frozen treat!

Hint: For a stronger durian flavor, use fresh or frozen durian meat instead of extract.

⭐ Top Tip

  • If using fresh durian for your ice cream recipe, make sure to blend it thoroughly before adding other ingredients.
  • For a softer, no-churn ice cream, mix in whipped heavy cream instead of blending everything at once.

FAQ

More Recipes

Into the sweet aroma and creaminess of ice cream? I have more right here:

scoops of durian ice cream served in a glass garnished with peppermint leaves
5 from 9 votes
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Durian Ice Cream

Yummy, creamy, and exotic - make yourself the durian lovers' homemade durian ice cream treat! Enjoy the unique taste of durian in every scoop!
Prep Time10 minutes
Chill Time12 hours
Total Time12 hours 10 minutes
Course: Dessert
Cuisine: Asian
Servings: 6 bowls
Calories: 517kcal
Author: Lainey

Ingredients

  • 1 ½ teaspoons durian extract or 1 cup of chopped fresh/frozen durian meat, blended*
  • 1 ½ cups sweetened condensed milk
  • 2 cups heavy cream
  • ¼ teaspoon salt

Instructions

Blend the Ingredients:

  • In a blender, combine durian extract (or blended durian meat), condensed milk, heavy cream, and salt.
  • Blend until smooth and well combined.

Freeze the Mixture:

  • Pour the blended mixture into an airtight container.
  • Cover tightly with cling film to prevent ice crystals from forming.

Set Overnight:

  • Freeze the mixture for at least 12 hours, preferably overnight for the best texture.

Serve & Enjoy:

  • Scoop and serve it plain or garnish it with peppermint leaves, toasted coconut flakes, or crushed nuts for extra crunch.
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Notes

* If using a cup of chopped frozen/fresh durian meat instead of durian extract, blend it first before adding the remaining ingredients.
Serving: 1bowlCalories: 517kcalCarbohydrates: 44gProtein: 8gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 116mgSodium: 215mgPotassium: 365mgFiber: 0.05gSugar: 44gVitamin A: 1371IUVitamin C: 3mgCalcium: 270mgIron: 0.2mg

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Storytelling Time!

The strong smell of durian has been compared to baby diapers, cat poo, and even a dead opossum - yet durian fans know that inside its thorny shell lies a sweet taste worth the surprise!

Some people say durian is as love-it-or-hate-it as a bully stick for dogs. Others say its rich consistency is like a splash of chocolate, making it a fancy treat.

One thing’s for sure - durian is an expensive fruit you won’t forget!

Ube Latte

· 7 Comments

Love creamy lattes and the sweet, nutty flavor of ube? This vibrant Ube Latte blends espresso and Ube for a rich, colorful twist on your coffee routine. Let’s make this trendy ube drink at home!

More ube-inspired treats? Ube Hopia, Ube Puto, and Ube Champorado are also yummy ube snacks to enjoy!

A homemade Ube latte drink with foamy swirl and a purple straw
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What is Ube Latte?

Ube Latte is a creamy, purple-hued coffee drink made with ube (purple yam), espresso, and milk. It combines the nutty, slightly sweet ube flavor with the bold richness of coffee, creating a unique and colorful latte.

Often made using an espresso machine, this trendy drink is part of the growing love for ube drinks like ube ice cream, cakes, and cookies.

History of Ube Latte

The iced Ube Latte is a modern fusion drink combining Filipino ube (purple yam) with espresso and milk. Ube has been a staple in Filipino desserts for centuries, but its use in latte recipes emerged recently in specialty cafés, particularly in the Philippines and US.

The fresh ube gained popularity due to its vibrant purple color and unique sweet, nutty flavor, boosted by social media trends.

Today, ube drinks are enjoyed hot or iced and can be found in Filipino cafes or trendy coffee shops and home kitchens worldwide.

This creamy ube is enjoyed year-round, but it’s especially popular during cold months (as a hot drink), summer (as an iced drink), and Filipino holidays like Christmas and fiestas when ube-based treats are traditionally served.

It’s also a trendy café favorite, often featured in seasonal menus and special celebrations (featured alongside Vietnamese coffee and other trendy flavors).

Substitutions

  • Whole milk (or dairy-free alternative) - Half-and-half (for a richer taste), coconut milk, oat milk, almond milk, or soy milk
  • Brown sugar - Coconut sugar, muscovado sugar, maple syrup, honey, or agave syrup
  • Instant coffee - instant espresso, brewed strong coffee, or decaf coffee for a milder taste
  • Sugar - Honey, agave syrup, stevia, monk fruit sweetener, maple syrup, or sweetened condensed coconut milk for a creamy and rich sweetness
  • Ube extract - Ube halaya (purple yam jam, slightly diluted), or vanilla extract/vanilla syrup for a sweet, subtle alternative (though it won’t replicate the nutty ube taste)
A tall glass of delicious Ube Latte on table

Recipe Variations

  • Ube Matcha Latte - Replace coffee with Matcha powder for an earthy twist
  • Ube Taro Latte - Combine Ube powder with taro for a double root-vegetable flavor
  • Ube Mocha Latte - Add cocoa powder or chocolate syrup for a chocolaty kick
  • Ube Caramel Latte - Drizzle caramel sauce for a rich, buttery taste
  • Ube Dirty Chai Latte - Add chai spice and a double shot of espresso for a spiced twist

Storage

  • Ube milk mixture can be stored in the fridge for up to 2 days – shake before using.
  • Whipped coffee foam (if used) can be refrigerated separately for up to 2 days and re-whisked before serving.
  • Use a blender to mix any separated ingredients for a smooth consistency. Store any extra cold foam in an airtight container and stir before use.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

In a bowl, whisk together instant coffee, sugar, and hot water until well combined.

Coffee mixture in a white bowl with a blender

Whisk by hand or use a hand mixer until light and fluffy with soft peaks (10-15 minutes if whisking manually). Set aside.

Blending coffee, sugar, and hot water in bowl

In a cocktail shaker or jar, combine brown sugar, milk, and ube extract. Then, shake well until fully combined and frothy.

Deep ube extract in a small steel cup

Fill a glass with ice cubes. Then, pour the ube mixture over the ice.

A glass mug with iced ube mixture next to steel cups

Gently top with whipped coffee and swirl before drinking.

Thick whipped coffee foam on top of glass mug

Serve and enjoy!

a glass of icy layers of ube and espresso

Hint: For a caffeine-free version, replace coffee with whipped coconut cream!

⭐ Top Tip

Make it extra creamy by adding 1 tbsp condensed milk to the ube milk. For a warm latte, heat the Ube milk mixture before serving. Want a caffeine boost? Double the amount of coffee!

FAQ

More Recipes

Craving more delicious ube recipes? Try these ube-infused treats:

espresso swirls on Ube Latte in a tall glass
5 from 7 votes
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Ube Latte

Make yourself a creamy and vibrant ube latte and savor the sweet and nutty flavors paired with a rich coffee foam topping!
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Filipino
Servings: 2 servings
Calories: 212kcal
Author: Lainey

Ingredients

  • 4 ounces ice cubes
  • 12 ounces whole milk or dairy-free alternative
  • 1 tablespoon ube extract
  • 2 tablespoons brown sugar
  • 2 tablespoons instant coffee
  • 2 tablespoons sugar
  • ¼ cup hot water

Instructions

Make the Coffee Foam:

  • In a bowl, mix instant coffee, sugar, and hot water.
  • Whisk by hand or use a hand mixer until light and fluffy with soft peaks (10-15 minutes if whisking manually).
  • Set aside.

Prepare the Ube Milk:

  • In a cocktail shaker or jar, combine brown sugar, milk, and ube extract.
  • Shake well until fully combined and frothy.

Assemble the Latte:

  • Fill a glass with ice cubes.
  • Pour the ube milk mixture over the ice.
  • Gently top with whipped coffee and swirl before drinking.
  • Serve immediately and enjoy!
Leave a Comment
Serving: 1servingCalories: 212kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 74mgPotassium: 448mgSugar: 32gVitamin A: 276IUCalcium: 229mgIron: 0.3mg

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Agar Agar Drink

· 10 Comments

Treat yourself to a delightful blend of sweet mango, coconut milk, and mango jelly cubes in this Agar Agar Drink, where silky, seaweed-derived jelly meets the tropical taste of fresh fruit. Perfect for a fun dessert twist, this refreshing jelly fruit drink will instantly transport you to a sunny paradise!

Filipinos like to make simple but yummy cool drinks like Buko Pandan, Green Mango Shake, and Buko Salad. Check them out too!

A chilled agar agar drink with sweet mango cubes and leaves
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What is Agar Agar Drink?

This tropical beverage, Agar-Agar drink, is a jelly-based drink using agar-agar powder, a red algae-derived gelatinous substance, mostly used as a gelling agent and a vegan alternative for gelatin, which is popular in many Asian cuisines.

In the Philippines, it’s commonly known as gulaman when used in drinks, and these drinks often include sago (tapioca pearls) and a special caramelized sugar syrup called arnibal, which gives it a distinctive sweetness and flavor.

History of Agar Agar Drink

Agar-agar was first noted in 17th-century Japan, where a chance freeze-thaw discovery led to its use as a gelling agent called “kanten.” From Japan, it spread to China and other parts of Asia, prized for its ability to set at room temperature.

Over time, cooks recognized that adding small agar jellies to sweet drinks created a refreshingly chewy texture. It was then introduced through cultural exchange and trade, especially with Chinese merchants. It became a staple in Filipino “samalamig” or iced refreshments, like sago’t gulaman, featuring agar jellies, tapioca pearls, and arnibal.

Today, agar-agar drink is commonly enjoyed during hot weather. This cold, lightly sweetened jelly drink offers a welcome respite from the tropical heat and is sold year-round by street vendors and eateries. It's also enjoyed during fiestas and special gatherings. Check out more of this recipe below and enjoy!

Health Benefits of Agar-Agar

  • High Fiber Content – Agar-agar is a plant-based source of soluble fiber, which can help support healthy digestion and regular bowel movements.
  • Low in Calories – Because it’s essentially flavorless and requires minimal additional ingredients to set, agar-agar can be a good choice for low-calorie, jelly-like desserts or drinks.
  • Vegan-Friendly – Made from red algae, agar-agar is an alternative to animal-based gelatin, making it suitable for vegans and vegetarians.
  • Satiety Support – Its gel-forming nature can help you feel full longer, potentially aiding in weight management when combined with a balanced diet.

Substitutions

  • Coconut Milk – Swap with dairy evaporated milk, or plant-based milks like almond or oat, plus a dash of coconut extract.
  • Sweetened Condensed Milk – Use dairy-free sweetened condensed coconut milk or make your own by cooking down evaporated milk with sugar
  • All-Purpose Cream – Substitute with heavy cream, dairy-free coconut cream, or a cream cheese–milk blend
  • Whole Milk – Replace with other dairy options, plant-based milks such as soy or almond milk, or evaporated milk for a richer taste.
  • Agar-Agar Powder – Use gelatin, carrageenan, or pectin, which is best for fruit-based preparations.
Agar Agar drink next to two bowls of mango cubes

Recipe Variations

  • Strawberry-Basil – Strawberry juice or purée with basil leaves, offering a sweet-tart, herbal twist.
  • Coffee Jelly Frappe – Strong brewed coffee jelly combined with sweetened milk or cream for a café-style dessert drink.
  • Matcha Green Tea – Earthy matcha agar jelly with sweetened milk or coconut milk.

Storage

  • Mango agar agar pudding can be stored in an airtight container in the fridge for up to 3 days.
  • Coconut cream mixture stays fresh in the refrigerator for up to 5 days. Stir before using.
  • Do not freeze agar agar pudding, as it will lose its texture.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients of agar agar drink recipe in separate white bowls

Instructions

In a blender or food processor, combine whole milk and half of the mango cubes. Then, blend until smooth and set aside.

Whole milk and mango cubes in a blender

In a saucepan or large pot over low heat, mix water and agar agar powder from the packet until fully dissolved.

Water and powder poured into a saucepan

Pour in the mixture of sweeteners and thickeners, stirring continuously. Bring it to a quick boil, then immediately turn off the heat.

boiling liquids in the pan over stove

Next, pour the mixture into a square or rectangular cake pan and let it cool completely until firm.

Mixture cooling down in square cake pan

Once set, cut into small cubes and set aside.

Agar Agar mixture cut into cubes in a cake pan

In a separate saucepan, combine coconut milk, all-purpose cream, and condensed milk. Bring to a gentle simmer for 3 minutes.

After that, stir occasionally then turn off the heat and let it cool completely before chilling in the refrigerator.

A saucepan of blended milk over heat

Once everything is done, assemble the drink in a highball glass, top off with pandan leaves and enjoy!

agar agar drink in a clear glass on a circular wooden base

Hint: For a richer mango flavor, use ripe, sweet mangoes like Carabao or Ataulfo.

⭐ Top Tip

  • Chill the coconut cream mixture before serving for a more refreshing drink.
  • For a dairy-free version, replace whole milk with almond or oat milk.
  • Use a cookie cutter to create fun shapes for the agar agar pudding instead of cubes.
  • Add nata de coco or sago pearls for extra texture.

FAQ

More Recipes

If you want to try other drinks, here are some of my recipes:

Two glasses of Agar Agar Drink with leaf on top
5 from 10 votes
Print Pin Recipe

Agar Agar Drink

A refreshing and creamy tropical dessert drink made with mango agar agar pudding and sweet coconut cream - perfect for warm days!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert, Drinks
Cuisine: Asian, Filipino
Servings: 4 servings
Calories: 757kcal
Author: Lainey

Ingredients

For the Coconut Cream:

  • 2 cups coconut milk
  • 1 ¼ cups sweetened condensed milk
  • ½ cup all-purpose cream

For the Mango Agar Agar Pudding:

  • 1 ¾ cups whole milk
  • 2-3 mangoes deseeded and cubed
  • ½ cup water
  • 1 tablespoon agar-agar powder

Optional Garnishes:

  • Mint leaves
  • Ice cubes
  • Extra mango cubes

Instructions

Prepare the Mango Agar Agar Pudding:

  • In a blender or food processor, combine whole milk and half of the mango cubes. Blend until smooth and set aside.
  • In a saucepan over low heat, mix water and agar-agar powder until fully dissolved.
  • Pour in the blended mango and milk mixture, stirring continuously. Bring to a quick boil, then immediately turn off the heat.
  • Pour the mixture into a square or rectangular cake pan and let it cool completely until firm.
  • Once set, cut into small cubes and set aside.

Prepare the Coconut Cream:

  • In a separate saucepan, combine coconut milk, all-purpose cream, and condensed milk.
  • Bring to a gentle simmer for 3 minutes, stirring occasionally.
  • Turn off the heat and let it cool completely before chilling in the refrigerator.

Assemble the Drink:

  • Fill a glass with ice cubes (optional).
  • Add 2-3 tablespoons of mango pudding cubes.
  • Pour chilled coconut cream over the pudding.
  • Garnish with extra mango cubes and mint leaves.
  • Serve immediately and enjoy!
Leave a Comment
Serving: 1gCalories: 757kcalCarbohydrates: 77gProtein: 15gFat: 47gSaturated Fat: 36gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 79mgSodium: 187mgPotassium: 966mgFiber: 2gSugar: 72gVitamin A: 1985IUVitamin C: 41mgCalcium: 455mgIron: 4mg

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Gochujang Caramel Cookies

· 9 Comments

Here comes another unique and yummy snack - Gochujang Caramel Cookies! It's a blend of the sweet richness of caramel with the subtle heat of gochujang. These soft and chewy cookies have a playful balance of savory spice and indulgent sweetness in each bite!

While you're at it, make yourself a batch of Oreo Cheesecake Cookies, Cinnabon Cookies, and No-Bake Chocolate Oatmeal Cookies too!

Stack of three Gochujang Caramel Cookies surrounded by other pieces
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What are Gochujang Caramel Cookies?

Inspired by a New York Times recipe by Eric Kim, gochujang caramel cookies add a spicy kick to a classic chewy sugar cookie. These cookies combine the sweet, buttery flavor of caramel with the gentle heat and savory depth of gochujang, a Korean fermented chili paste. Though not Filipino, they reflect a global trend of blending sweet and spicy notes in desserts.

Gochujang’s unique fermented taste - mildly sweet, pleasantly spicy - enhances the cookie’s flavor, resulting in a modern fusion treat loved for its bold, balanced profile. Learn more about this recipe and try making this for a unique cookie treat!

Substitutions

  • Dark Brown Sugar — Light brown sugar, granulated sugar, sugar mixed with molasses, or coconut sugar, all replicate the sweetness and flavor with subtle variations
  • Gochujang — Swap in chili garlic paste with added sugar, miso with chili and sugar, or harissa for a slightly different spicy-sweet taste
  • Ground Cinnamon — Try pumpkin pie spice, apple pie spice, or a pinch of nutmeg or cardamom for a similar warm flavor
  • Salt - coarse kosher salt
  • Brown Butter — Regular melted butter lacks the nutty depth, but ghee can offer a similarly toasty flavor
  • Lemon Juice — White vinegar, apple cider vinegar, or other citrus juices match the acidity if lemon isn’t available
Gochujang Caramel Cookies cooling on a parchment paper

Recipe Variations

  • Salted Caramel - Finish each cookie with a sprinkle of coarse sea salt to highlight the sweet and spicy notes.
  • Nutty Crunch - Fold in chopped nuts (like almonds or peanuts) for added texture and an extra layer of richness.
  • Vegan-Friendly - Swap the egg with a flax egg or applesauce, and use a vegan butter alternative for a plant-based version.

Storage

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze cookie dough balls before baking for up to 3 months - bake straight from frozen, adding an extra 2 minutes of baking time.

 Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients of Gochujang Caramel Cookies recipe in separate white bowls

Instructions

In a small bowl, mix gochujang, dark brown sugar, and oil using a spoon or spatula until well combined. Set aside.

Gochujang, sugar and oil mixed in small bowl

In a large bowl, whisk together flour, baking soda, baking powder, salt, and a half teaspoon ground cinnamon.

Dry ingredients whisked in a large mixing bowl

In a stand mixer, beat the brown butter and dark brown sugar until fully incorporated.

Then, add the egg and lemon juice and continue mixing for about 30 seconds.

Stand mixer with butter and other ingredients

Gradually fold in the dry ingredients until just combined - do not overmix.

Then, gently mix in the sweet gochujang mixture, stirring for about 10 seconds to create a marbled effect.

Dry ingredients and paste mixed together

Portion the dough onto a baking sheet with parchment paper, large sheet pans, or silicone mats using an ice cream scoop.

After that, chill the dough in the refrigerator for 15 minutes to help develop flavor and texture. Then preheat the oven to 350°F (175°C).

Scoops of Gochujang Caramel Cookie dough arranged on baking pan

Bake for 12 minutes, or until the edges are golden brown.

Gochujang Caramel Cookies on parchment paper fresh from oven

Remove from the oven and let cool completely before serving.

Six Gochujang Caramel Cookies on top of each other like a tower

Enjoy these delicious NYT-inspired gochujang caramel cookies!

Hint: For a chewier cookie, chill the dough for at least 30 minutes before baking.

⭐ Top Tip

  • You can substitute regular softened butter for brown butter if needed, though brown butter adds a nutty depth of flavor.
  • Adjust the gochujang amount for more or less spice. For extra caramelization, sprinkle a little sea salt on top before baking.
  • A teaspoon of vanilla extract can help smooth out and balance strong flavors.

FAQ

More Recipes

Want some drinks to go along with it? Here are some of my favorites:

a stack of gochujang caramel cookies on a white surface
5 from 8 votes
Print Pin Recipe

Gochujang Caramel Cookies

Sweet, spicy, and deeply flavorful, these Gochujang Caramel Cookies combine the rich, nutty taste of brown butter with unique heat and sweetness!
Prep Time10 minutes
Cook Time12 minutes
Chilling Time15 minutes
Total Time37 minutes
Course: Cookies, Snack
Cuisine: Fusion (Korean-American)
Servings: 12 -16 cookies
Calories: 222kcal
Author: Lainey

Ingredients

Gochujang Paste:

  • 1 tablespoon dark brown sugar
  • 2 teaspoons gochujang
  • 1 tablespoon oil

Cookie Dough:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoons ground cinnamon
  • ⅔ cup brown butter melted, slightly cooked over medium-low heat, then chilled
  • 1 teaspoon lemon juice
  • 1 piece large egg room temperature
  • ½ cup packed dark brown sugar

Instructions

Prepare the Gochujang Paste:

  • In a small bowl, mix gochujang, dark brown sugar, and oil until well combined. Set aside.

Make the Cookie Dough:

  • In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • In a stand mixer, beat the brown butter and dark brown sugar until fully incorporated.
  • Add the egg and lemon juice and continue mixing for about 30 seconds.
  • Gradually fold in the dry ingredients until just combined - do not overmix.
  • Gently mix in the sweet gochujang paste, stirring for about 10 seconds to create a marbled effect.

Shape & Bake:

  • Using an ice cream scoop, portion the dough onto a parchment-lined baking sheet.
  • Chill the dough in the refrigerator for 15 minutes to help develop flavor and texture.
  • Preheat the oven to 350°F (175°C).
  • Bake for 12 minutes, or until the edges are golden brown.
  • Remove from the oven and let cool completely before serving.
Leave a Comment
Serving: 1gCalories: 222kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 41mgSodium: 290mgPotassium: 48mgFiber: 1gSugar: 10gVitamin A: 337IUVitamin C: 0.3mgCalcium: 37mgIron: 1mg

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Lychee Smoothie Bowl

· 13 Comments

With a total time of just a few minutes and simple ingredients, make yourself a Lychee Smoothie Bowl - the magical combination of sweetness and earthy notes from matcha. It's a cool, refreshing, and flavorful way to start the day!

Making healthy and delicious drinks like my Green Mango Shake, Sago Gulaman, and Buko Pandan is my favorite way to relax!

Almond milk poured over smoothie bowl
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What is a Lychee Smoothie Bowl?

Lychee Smoothie Bowl is a creamy, refreshing blend of tropical fruits, oats, and plant-based milk, served with fruit toppings. While not a traditional Filipino dish, it features lychee, a fruit commonly used in Filipino desserts.

A unique ingredient in this recipe is matcha powder, which adds an earthy contrast to the sweetness of the fruits. Though matcha is not traditionally Filipino, it is becoming more popular in modern Filipino desserts and drinks.

When Is This Dish Typically Enjoyed?

This Lychee juice is typically enjoyed as a refreshing breakfast, snack, or light meal, especially during hot weather. It’s perfect for summer when tropical fruits like lychee, watermelon, and cantaloupe are in season.

While this dish is not tied to any Filipino holiday, it fits well with warm-weather celebrations such as beach outings, family picnics, and summer gatherings. It can also be a great option for those observing a healthy diet after festive feasts like Christmas, New Year, or fiestas when lighter, fruit-based meals are preferred.

Health Benefits of Lychee

  • Rich in Vitamin C – Supports a strong immune system and helps with collagen production for healthy skin.
  • Hydrating and Refreshing – Contains high water content, keeping you hydrated, especially in hot weather.
  • Good for Digestion – Provides dietary fiber, which aids digestion and prevents constipation.
  • Antioxidant-Rich – Packed with polyphenols and flavonoids that help protect against cell damage.
  • Supports Heart Health – Contains potassium, which helps regulate blood pressure and support heart function.

Substitutions

  • Old-Fashioned Rolled Oats - Quick oats (for a smoother texture) or chia seeds (for extra fiber and omega-3s)
  • Almond Milk - Coconut milk (for a richer, tropical flavor) or soy milk (for a neutral, protein-rich option)
  • Matcha Powder - Spirulina powder (for a superfood boost) or moringa powder (for an earthy, nutrient-dense alternative)
  • Maple Syrup - Agave syrup (for a light, neutral sweetness) or coconut nectar (for a caramel-like depth)
delicious lychee smoothie bowl topped with chopped fruits

Variations

  • Tropical – Features coconut milk, pineapple, and passion fruit for a refreshing tropical twist.
  • Berry – Combines mixed berries, granola, and vanilla for a sweet and tangy flavor.
  • Green Superfood – Includes spinach, matcha, and avocado for a nutrient-packed, creamy bowl.
  • Chocolate – Blends lychee with cocoa powder and dark chocolate for a rich, indulgent taste.
  • Protein-Packed – Adds protein powder, hemp seeds, and nut butter for a filling and energizing meal.

Storage

  • Best served fresh, but you can store leftover smoothies in an airtight container in the fridge for up to 1 day. Stir before serving.
  • Freeze an extra smoothie in a popsicle mold for a refreshing frozen treat later!

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients in separate white bowls

Instructions

In a bowl, combine rolled oats and almond milk. Cover and let it sit in the fridge overnight for a creamier texture.

Rolled oats mixed into almond milk in a bowl

In a food processor or blender, combine the soaked oats-almond milk mixture, frozen banana, cantaloupe, lychee, and matcha powder. Blend until smooth and creamy, like ice cream.

Frozen dices of fruit in a food processor

Divide the smoothie mixture into two bowls.

Two small bowls of the Lychee smoothie

Top each bowl with frozen blueberries, frozen watermelon, and chopped lychee. Drizzle with maple syrup and serve immediately!

Creamy green smoothie bowl with matcha, oats, and banana

Enjoy a healthy and delicious smoothie bowl!

Hint: Adjust sweetness by adding more maple syrup or a drizzle of honey.

⭐ Top Tip

Use a high-speed blender to ensure a smooth, creamy consistency. For extra tropical flavor, swap cantaloupe with mango or papaya. Pair with coconut flakes or shredded coconut for a delicious twist.

For a creamier texture, use frozen almond milk cubes instead of liquid almond milk, and for added crunch, sprinkle granola, nuts, or chia seeds on top before serving.

FAQ

More Recipes

If you love bowl recipes like I do, make yourself some more:

lychee smoothie bowl topped with blueberries, lychee and watermelon slices, then drizzled with maple syrup
5 from 13 votes
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Lychee Smoothie Bowl

This Lychee Smoothie Bowl is a refreshing and creamy tropical treat packed with nutritious fruits, matcha, and rolled oats. It's perfect for a quick breakfast or a healthy snack!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast, Snack
Cuisine: Asian
Servings: 2 servings
Calories: 373kcal
Author: Lainey

Ingredients

For the Smoothie:

  • 1 large frozen banana
  • ½ cup old-fashioned rolled oats
  • ⅔ cup almond milk
  • ½ cup frozen cantaloupe
  • ¼ cup canned lychee drained
  • 1 tablespoon matcha powder

For the Toppings:

  • ½ cup frozen blueberries
  • ½ cup frozen watermelon
  • 1 cup lychee chopped
  • 3 tablespoons maple syrup

Instructions

  • Prepare the Oats (Night Before): In a bowl, combine rolled oats and almond milk. Cover and let it sit in the fridge overnight for a creamier texture.
  • Make the Smoothie: In a food processor or blender, combine the soaked oats-almond milk mixture, frozen banana, cantaloupe, lychee, and matcha powder. Blend until smooth and creamy, like ice cream.
  • Assemble the Smoothie Bowl: Divide the smoothie mixture into two bowls.
  • Add Toppings: Top each bowl with frozen blueberries, frozen watermelon, and chopped lychee.
  • Drizzle with maple syrup and serve immediately!
Leave a Comment
Serving: 1servingCalories: 373kcalCarbohydrates: 80gProtein: 9gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 699mgFiber: 7gSugar: 54gVitamin A: 2002IUVitamin C: 105mgCalcium: 161mgIron: 3mg

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Spicy Basil Noodles

· 8 Comments

These Spicy Basil Noodles are packed with tender rice noodles, fragrant basil, and a deliciously spicy, savory sauce. Tossed with crispy tofu or your favorite protein, this quick stir-fry is perfect for a satisfying weeknight dinner.

Sweet Potato Noodles, Stir-Fried Noodles, and Ginger Noodle Soup are also great noodle recipes!

A plate of spicy basil noodles with fresh herbs
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What is Spicy Basil Noodles?

Spicy Basil Noodles is a bold and flavorful stir-fried dish inspired by Thai Pad See Ew, but with a Filipino twist. Traditionally, Pad See Ew is a savory Thai noodle dish made with wide rice noodles, dark soy sauce, and stir-fried protein. We took inspiration from this classic and infused it with Filipino ingredients and flavors, creating a unique dish that brings together the best of both cuisines.

Like Filipino Pancit Canton, this dish is stir-fried over high heat, but it leans toward a spicier and more aromatic profile, thanks to Thai basil, chili, and garlic. The addition of Filipino seasonings and local ingredients enhances the umami depth while keeping the dish vibrant and well-balanced.

Health Benefits of Basil

  • Rich in nutrients – Contains vitamin K, vitamin A, and manganese, supporting bone health, vision, and metabolism.
  • Powerful antioxidants – Helps protect cells from damage and support overall immunity.
  • Antibacterial effects – Fights harmful bacteria and supports a healthy immune system.
  • Supports heart health – May help lower cholesterol levels and improve blood circulation.
  • Aids digestion – Helps reduce bloating, gas, and digestive discomfort.
  • Reduces stress – Adaptogenic properties help the body manage stress and anxiety.

Substitutions

  • Sriracha - Sambal oelek (for a chunkier texture), chili garlic sauce, or red pepper flakes with a dash of vinegar.
  • Vegan oyster mushroom sauce - Hoisin sauce (slightly sweeter), soy sauce mixed with mushroom broth, or a blend of miso paste and tamari.
  • Vegan fish sauce - Soy sauce mixed with lime juice, seaweed-infused water, or coconut aminos with a splash of vinegar.
  • Extra-firm tofu - Tempeh (for a nuttier, firmer texture), jackfruit (for a shredded texture), or chickpeas (for a protein boost).
  • Dry vermicelli noodles - Rice noodles (thicker texture), soba noodles (nutty flavor), or zucchini noodles (low-carb option).
A bowl of noodles and veggies on a placemat

Variations

  • Chickpea – Swap tofu for chickpeas for a nutty, fiber-rich alternative
  • Low-Carb - Replace noodles with zucchini noodles or shirataki noodles
  • Extra Smoky - Add a dash of smoked paprika, chilli, white pepper, or liquid smoke for a deeper flavor
  • More Veggies - Mixed in bell pepper, green onion

Storage

  • Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce.
  • Freezer: Not recommended, as the noodles can become mushy when thawed. If necessary, freeze the sauce separately and cook fresh noodles when ready to serve.
  • Make-Ahead Tip: Cook the sauce and store it separately in the refrigerator for up to 1 week. Cook the noodles fresh and toss them with the reheated sauce for the best texture.
  • Avoid Sogginess: If meal prepping, store cooked noodles and sauce separately. Combine just before eating to keep the noodles from absorbing too much liquid.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients in separate white bowls

Instructions

Place the vermicelli noodles in a heat-proof bowl and pour boiling water over them. Let them soak for 10 minutes, then drain and set aside.

Vermicelli noodles soaking in a steel bowl

In a bowl, whisk together all sauce ingredients: soy sauce, Sriracha, vegan oyster sauce, sugar, vegan fish sauce, and water. Set aside now dark soy sauce.

A mixture of sauces in a small bowl

In a small bowl, mix the ground cumin and ground coriander seeds. Set aside.

Earthy spices prepared for seasoning

Heat oil in a wok or large pan over medium-high heat. Then, add the crumbled tofu and fry until slightly browned.

Stir in the minced cloves garlic and sauté for another minute.

Crumbled tofu frying in an oily pan

Next, add the drained vermicelli noodles. Then, pour in the prepared sauce and sprinkle the cumin-coriander mixture.

Stir-fry on high-heated large skillet for 2 minutes, ensuring everything is well coated.

Noodles and spices added to the wok

Toss in the fresh Thai basil leaves and mix well. Let it wilt slightly before turning off the heat.

Fresh basil tossed into noodles in the pan

Transfer to a serving plate and enjoy immediately!

Hint: Reduce Sriracha if you prefer a milder dish, or add more for extra heat.

⭐ Top Tip

Overcooked noodles get mushy when stir-fried. Rinse them with cold water after boiling to stop the cooking.

A hot pan ensures smoky, slightly charred flavors and prevents sogginess.

Let the noodles sit in the pan for a few seconds between tossing to allow caramelization.

You can buy the noodles at your asian grocery stores.

FAQ

More Recipes

Craving soup instead? Here's some:

Spicy Basil Noodles in a medium-sized bowl
5 from 8 votes
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Spicy Basil Noodles

Spicy Basil Noodles is a flavorful stir-fry with rice noodles, Thai basil, chili, and a savory soy-based sauce, tossed with crispy tofu or your choice of protein.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Noodle Dish
Cuisine: Asian, Thai
Servings: 4 servings
Calories: 138kcal
Author: Lainey

Ingredients

For the Sauce:

  • 1½ tablespoons soy sauce
  • 3 tablespoons Sriracha
  • 3 tablespoons vegan oyster mushroom sauce
  • 2 tablespoons granulated white sugar
  • 1½ tablespoons vegan fish sauce
  • ¼ cup water

For the Seasoning:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds

For the Stir-fry:

  • 2 tablespoons oil
  • 2 tablespoons minced garlic
  • 1 pack 8 oz / 224g extra-firm tofu, crumbled
  • 3 bundles 5 oz dry vermicelli noodles
  • 1 cup basil or holy basil

Instructions

Prepare the Noodles:

  • Place the vermicelli noodles in a heat-proof bowl and pour boiling water over them.
  • Let them soak for 10 minutes, then drain and set aside.

Make the Sauce:

  • In a bowl, whisk together the soy sauce, Sriracha, vegan oyster mushroom sauce, sugar, vegan fish sauce, and water. Set aside.

Prepare the Seasoning:

  • In a small bowl, mix the ground cumin and ground coriander seeds. Set aside.

Cook the Tofu:

  • Heat oil in a wok or large pan over medium-high heat.
  • Add the crumbled tofu and fry until slightly browned.
  • Stir in the minced garlic and sauté for another minute.

Stir-fry the Noodles:

  • Add the drained vermicelli noodles to the wok.
  • Pour in the prepared sauce and sprinkle the cumin-coriander mixture over the noodles.
  • Stir-fry on high heat for 2 minutes, ensuring everything is well coated.

Add the Basil:

  • Toss in the fresh basil and mix well. Let it wilt slightly before turning off the heat.

Serve:

  • Transfer to a serving plate and enjoy immediately.
Leave a Comment
Serving: 1servingCalories: 138kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1377mgPotassium: 127mgFiber: 1gSugar: 7gVitamin A: 340IUVitamin C: 10mgCalcium: 38mgIron: 1mg

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Ube Bibingka

· 8 Comments

Love Ube? This Filipino-style Ube Bibingka is soft, fluffy, and packed with the famous ube flavor, perfect for holiday gatherings or as a sweet snack!

Filipinos also love bread! Take Filipino Spanish Bread, Ube Cheese Pandesal, and Ensaymada, for example. I love these recipes so much that I encourage you to try them!

A few Ube Bibingkas beside a plate
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What is Ube Bibingka?

Ube Bibingka is a Filipino rice cake made with ube (purple yam), coconut milk, and glutinous rice flour. It’s a popular dessert during Christmas in the Philippines, often enjoyed after Simbang Gabi (night masses) alongside classic bibingka and puto bumbong.

This warm, chewy rice cake has a naturally sweet, nutty flavor from ube and is often topped with butter, cheese, or coconut. Its vibrant purple color and soft texture make it an irresistible treat for any occasion!

Why is Ube Bibingka So Popular?

Filipino bibingka recipes have been around since the Spanish colonial era, traditionally baked in banana leaves with charcoal heat. Over time, Filipinos added ube, a beloved ingredient known for its creamy texture and earthy sweetness, creating this unique variation.

Reasons to Love Ube Bibingka

✔️ Perfect for Christmas and special occasions
✔️ Naturally gluten-free (made with rice flour)
✔️ Soft, chewy, and bursting with ube flavor
✔️ Easy to make at home

Substitutions

  • Rice Flour - Use glutinous rice flour for a chewier texture or all-purpose flour for a cake-like consistency.
  • Ube Flavoring - Use ½ cup mashed fresh ube for a natural taste or 1 tbsp ube powder + 1 tbsp water as a substitute.
  • Coconut Cream - Full-fat coconut milk works well but may be slightly thinner, while heavy cream adds richness.
  • Evaporated Milk - Fresh milk gives a similar taste, while almond milk is a dairy-free alternative.
  • Easymelt Cheese - Quick melt cheese is the closest substitute, but cheddar adds a sharper flavor, and mozzarella makes it gooier.
Creamy Bibingka wrapped in banana leaves

Variations

  • Cheesy Ube Bibingka – Add extra cheddar or quick-melt cheese on top for a richer, savory contrast to the sweet ube.
  • Ube Leche Flan Bibingka – Layer leche flan on top for a creamy, caramelized twist.
  • Chocolate Ube Bibingka – Swirl in melted dark chocolate or top with chocolate chips for an indulgent twist.

Storage

  • Refrigeration: Store Ube Bibingka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 5-10 minutes or microwave for 20-30 seconds before serving.
  • Freezing: Ube Bibingka freezes well for up to 2 months. Wrap individual slices in plastic wrap, place them in an airtight container, and thaw them in the fridge before reheating.
  • Wet vs. Dry Ingredients: If using toppings like salted eggs, butter, or cheese, store them separately and add them after reheating for better texture.
  • Banana Leaves Consideration: If lined with banana leaves, they may become brittle after freezing - consider removing them before storing.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients in separate white bowls

Instructions

Prepare the bibingka mold (3 oz) by adding cut-out banana leaves. Set aside for later use. Preheat the oven to 350 degrees Fahrenheit.

Banana leaves arranged in a baking tray

Meanwhile, whisk together rice flour, salt, and baking powder in a mixing bowl; set aside.

Dry ingredients whisked together in a mixing bowl

In another large mixing bowl, blend together unsalted butter and white sugar until pale in color for 2 minutes using the paddle attachment of the blender.

Butter and sugar added and mixed in a bowl

Then add the wet ingredients (ube flavoring, coconut cream, evaporated milk, and eggs), and mix well.

Wet ingredients added to the electric mixer

Add the dry ingredients and make sure no lumps are visible.

All wet and dry ingredients mixed together

Pour the ube bibingka batter over the prepared molds and place them on a prepared pan.

Raw and baked Bibingka in a baking tray

Add the slices of salted egg on each cup then bake in the preheated oven for 10 minutes at 350 degrees Fahrenheit.

Easymelt Cheese put on top of each bibingka

Remove from the oven and top with grated Easymelt cheese. The place it back in the oven and let it bake for another 5 minutes.

Ube Bibingka freshly taken out from the oven

Check using a toothpick for doneness. Once done, remove it from the oven and brush it with margarine.

Baked Ube bibingka in a tray being cooled down

Let it cool completely before serving.

A couple of Ube Bibingkas prepared for serving

Hint: Want a perfectly golden top? Brush a little coconut milk over the Bibingka before the final few minutes of baking - it adds a beautiful sheen and subtle coconut aroma!

⭐ Top Tip

Visible white spots can be seen, this is okay since we are using coconut cream. Coconut cream and butter don’t mix well, especially in humid areas.

For extra moisture and richness, use freshly grated ube instead of ube powder or extract. It gives the bibingka a more natural sweetness and a deep, earthy flavor!

FAQ

More Recipes

I love cakes, too! Here are some of my favorites:

A bunch of Ube Bibingka on a white plate
5 from 8 votes
Print Pin Recipe

Ube Bibingka

This Filipino-style Ube Bibingka is soft, fluffy, and packed with ube flavor, perfect for holiday gatherings or as a sweet snack!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 12 -16 bibingka
Calories: 318kcal
Author: Lainey

Ingredients

Dry Ingredients:

  • 1½ cups rice flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder

Wet Ingredients:

  • 1 cup granulated white sugar
  • ½ cup unsalted butter softened
  • 2 tablespoons ube flavoring
  • ⅓ cup coconut cream
  • ⅓ cup evaporated milk
  • 4 eggs

Toppings:

  • 3 salted eggs peeled and cut into 4 slices each
  • 1 cup easymelt cheese grated
  • Margarine or extra butter for brushing

For Baking:

  • Banana leaves cut into round liners

Instructions

Prepare the Molds:

  • Line bibingka molds (3 oz size) with banana leaves and set aside.
  • Preheat the oven to 350°F (175°C).

Mix the Dry Ingredients:

  • In a mixing bowl, whisk together the rice flour, salt, and baking powder. Set aside.

Cream the Butter and Sugar:

  • In another mixing bowl, beat the unsalted butter and white sugar using a paddle attachment until pale and fluffy (about 2 minutes).

Combine the Wet Ingredients:

  • Add the ube flavoring, coconut cream, evaporated milk, and eggs to the butter mixture. Mix well.

Incorporate the Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, stirring until smooth and no lumps remain.

Fill the Molds:

  • Pour the batter into the prepared bibingka molds, filling each about ¾ full.

Bake the Bibingka:

  • Place a slice of salted egg on top of each bibingka.
  • Bake in the preheated oven for 10 minutes at 350°F (175°C).

Add the Cheese:

  • Remove the bibingka from the oven, top with grated easymelt cheese, and return to the oven.
  • Bake for another 5 minutes or until the cheese melts.

Finish and Serve:

  • Remove from the oven and brush with margarine while still warm.
  • Let it cool completely before serving.
Leave a Comment
Serving: 1servingCalories: 318kcalCarbohydrates: 35gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 127mgSodium: 226mgPotassium: 107mgFiber: 1gSugar: 18gVitamin A: 486IUVitamin C: 0.3mgCalcium: 144mgIron: 1mg

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Sesame Tofu Salad

· 14 Comments

Light, crispy, and full of flavor, this Sesame Tofu Salad is the perfect balance of crunch and creaminess. Golden tofu bites, fresh veggies, and a rich, nutty sesame dressing come together for a refreshing dish that’s a must-try for tofu lovers!

Filipinos like salad recipes. Some of many people's favorites are Fruit Salad, Macaroni Salad, and Talbos ng Kamote Salad recipe. Check them out, too!

Crispy tofu and fresh greens with sesame dressing
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What is Sesame Tofu Salad?

Sesame Tofu Salad is a light and flavorful dish made with crispy tofu, fresh vegetables, and a nutty sesame dressing.

In this Filipino-inspired version, we infuse the tofu with a savory-sweet marinade featuring lemongrass, garlic, and calamansi juice, giving it a distinctively tropical and citrusy touch. The addition of mango and annatto oil further highlights the vibrant, bold flavors of Filipino cooking, while keeping the light, fresh essence of a sesame tofu salad.

Health Benefits of Sesame Dressing

  • high in heart-healthy unsaturated fats, which help reduce bad cholesterol and support overall heart health.
  • contain sesamin and sesamol, powerful antioxidants that help fight inflammation and protect cells from damage.
  • great source of calcium, magnesium, and phosphorus, which help maintain strong bones.
  • help strengthen the immune system and improve skin health.
  • Vinegar in the dressing promotes gut health and digestion, while sesame oil may help lubricate the intestines and prevent constipation.

Substitutions

  • Extra-firm tofu - Tempeh (for a firmer texture) or chickpea tofu (soy-free option)
  • Lemongrass stalks - Lemongrass paste (1 tsp per stalk) or zest of 1 lime for a citrusy aroma
  • Annatto oil - Paprika-infused oil or turmeric oil (for color and mild flavor)
  • Soy sauce - Tamari (gluten-free) or liquid aminos (lower sodium)
  • Brown sugar - Maple syrup for subtle sweetness or agave nectar for a different sweetness
A vibrant bowl of salad with colorful veggies

Variations

  • Spicy - Add sriracha or gochujang to the sesame dressing for a spicy kick. Sprinkle chili flakes or sliced jalapeños for extra heat.
  • Citrus - Mix orange or grapefruit juice into the dressing for a tangy flavor. Add mandarin orange slices and toasted almonds for extra freshness.
  • Protein-Packed - Add quinoa, chickpeas, or edamame for an extra protein boost. Top with soft-boiled eggs or roasted almonds for added richness.
  • Summer Tropical - Mix in mango, pineapple, or papaya for a sweet and tropical twist. Swap romaine lettuce for coconut-infused rice as a base.
  • Cabbage and Carrot Crunch - Add shredded red cabbage and grated carrots into the salad for added texture and color. Use a tahini dressing for a creamy element, and top with sliced green onions for freshness.
  • Broccoli Avocado Delight - Add steamed broccoli florets and diced avocado for a nutrient-packed boost. Drizzle with rice vinegar and sesame dressing, and garnish with cilantro for a refreshing finish.

Storage

  • Refrigerator: Store the salad and dressing separately in airtight containers. The salad (without dressing) stays fresh for up to 3 days, while the dressing lasts up to 1 week. Add the dressing just before serving to keep the veggies crisp.
  • Tofu Storage: If using crispy tofu, store it separately in an airtight container for up to 3 days and reheat in a pan or air fryer to restore its texture.
  • Freezing: Not recommended, as fresh veggies and tofu can become soggy once thawed. However, the sesame dressing excess can be frozen for up to 2 months in a sealed container. Thaw in the refrigerator before using.

 Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All ingredients in separate white bowls

Instructions

In a food processor, blend the lemongrass, garlic, ginger, calamansi juice, annatto oil, brown sugar, soy sauce, salt, and black pepper until smooth.

Food processor filled with ingredients to blend

Pour the blended marinade over the 1-inch cubes in a small bowl.

Cover with cling film and let marinate for at least 30 minutes or overnight for deeper flavor.

Dices of tofu marinated in a bowl

Heat a grill or grill pan over medium heat.

Grill the marinated tofu cubes until all sides are lightly charred. Remove from heat and set aside.

Marinated dices of tofu being grilled

In a large bowl, toss together the lettuce, tomatoes, cucumber, and mango. Then, drizzle with sesame dressing and mix well.

A large bowl of veggies with sesame dressing

Top the salad with grilled inasal tofu. Serve immediately and enjoy!

A plate of tofu dish garnished with sesame dressing

Hint: For a more flavorful Inasal-style Tofu, let it marinate overnight.

⭐ Top Tip

Alternative Cooking Method: If you don’t have a grill, pan-fry the tofu over medium heat until crispy and browned.

Customization: Add toasted sesame seeds or crushed peanuts for extra texture.

FAQ

More Recipes

If you're a fan of tofu recipes and salad recipes alike, here's some more for you to try:

Yummy and healthy Sesame Tofu Salad in a bowl
5 from 12 votes
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Sesame Tofu Salad

A refreshing and flavorful salad with grilled lemongrass-marinated tofu, crunchy vegetables, and a creamy sesame dressing.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Main Course, Salad
Cuisine: Fusion (Japanese-Filipino)
Servings: 4 servings
Calories: 311kcal
Author: Lainey

Ingredients

For the Marinated Tofu:

  • 8 ounces extra-firm tofu pressed and diced
  • 2 lemongrass stalks chopped
  • 4 cloves garlic
  • 1 thumb-sized ginger sliced
  • ¼ cup calamansi juice or lemon juice
  • ¼ cup annatto oil
  • 2 tbsp brown sugar
  • ¼ cup soy sauce
  • 1 tsp salt
  • ½ tsp ground black pepper

For the Salad:

  • ¼ cup sesame dressing
  • ½ cup tomatoes sliced
  • 1 small cucumber diced
  • 1 mango peeled and diced
  • 1 head romaine lettuce chopped (without the bottom part)

Instructions

Prepare the Marinade:

  • In a food processor, blend lemongrass, garlic, ginger, calamansi juice, annatto oil, brown sugar, soy sauce, salt, and black pepper until smooth.
  • Pour the mixture over the diced tofu, mix well, and cover with cling film. Let it marinate for at least 30 minutes or overnight for better flavor.

Grill the Tofu:

  • Heat a grill pan or outdoor grill over medium heat.
  • Grill the tofu on all sides until slightly charred and golden brown. Remove from heat and set aside.

Assemble the Salad:

  • In a large bowl, combine lettuce, tomatoes, cucumber, and mango.
  • Drizzle with sesame dressing and toss gently.

Top with Grilled Tofu:

  • Arrange the grilled tofu on top of the salad.
  • Serve immediately and enjoy!
Leave a Comment
Serving: 1gCalories: 311kcalCarbohydrates: 22gProtein: 8gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 1353mgPotassium: 473mgFiber: 2gSugar: 17gVitamin A: 1389IUVitamin C: 27mgCalcium: 61mgIron: 2mg

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Mango Mochi

· 13 Comments

Soft, chewy, and bursting with tropical flavor, this Mango Mochi is a delightful treat! With a tender rice flour exterior and a juicy mango center, each bite is a perfect balance of natural sweetness and chewiness.

Mango is such a staple ingredient in Filipino recipes like Mango Sago, Green Mango Shake, and of course the ultimate favorite Filipino dessert - Mango Float!

Yummy mochi in a white bowl
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What is Mango Mochi?

The Mango Mochi recipe is a soft, chewy dessert made from glutinous rice flour and filled with sweet, juicy mango. While not a traditional Filipino recipe, this yummy rice cake blends well with Filipino flavors since the mango flavor and rice-based treats like tikoy are widely loved.

Originating from Japan, mochi has evolved into many variations across Asia, with fruit-filled versions becoming popular in Hong Kong and Taiwan.

Substitutions

  • Granulated white sugar - Coconut sugar, maple syrup, or honey (for a natural sweetener).
  • Milk or water - Coconut milk (for a richer flavor), almond milk, or oat milk (for a dairy-free option).
  • Glutinous rice flour - Mochiko (Japanese sweet rice flour) or tapioca flour (though the texture will be slightly different).
  • Cornstarch - Potato starch or arrowroot powder (for dusting and thickening). Shredded coconut flakes for dusting before serving.
  • Mango jam - fresh mango puree, apricot jam, or peach preserves (for a similar fruity filling).
Soft and chewy mochi dusted with cornstarch

Variations

  • Creamy - Add a small scoop of mango sorbet or ice cream inside for a cold, creamy filling. Freeze for an ice cream mochi treat!
  • Chocolate - Add cocoa powder to the mochi dough for a chocolate twist. Fill with mango jam and a small piece of dark chocolate for a rich contrast.
  • Spiced - Mix a pinch of cinnamon or cardamom into the mochi dough for a warm, spiced flavor. Garnish with crushed pistachios or almonds for texture.

Storage

  • Room Temperature: Store freshly made mochi in an airtight container at cool room temperature for up to 1 day. Keep them lightly dusted with cornstarch to prevent sticking.
  • Refrigerator: For longer storage, place mochi in an airtight container and refrigerate for up to 3 days. However, refrigeration can make the mochi slightly firmer, so let it sit at room temperature for a few minutes before eating.
  • Freezer: To freeze, wrap each mochi individually in plastic wrap and store them in an airtight container for up to 1 month. Thaw at room temperature for 10-15 minutes before enjoying.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients in separate white bowls

Instructions

In a bowl, whisk together the milk and sugar until the sugar is fully dissolved.

Stir into the liquid the glutinous rice flour and mix until a rough dough forms.

A mixing bowl filled with milk and other ingredients

Transfer the dough mixture to a heatproof container. Steam for about 10 minutes until fully cooked.

Mango Mochi batter steamed in a pan

Remove the steamed dough from the steamer and allow it to cool slightly.

Sprinkle cornstarch on a clean working surface to prevent sticking.

Dough cooled down and mixed with cornstarch

Transfer the mochi mixture onto the cornstarch-dusted surface. Knead slightly and coat fully with cornstarch.

Divide the dough into 8 equal portions and roll each into a ball.

Batter kneaded and rolled into balls

Flatten each dough ball slightly and place 1 teaspoon of mango jam in the center. Fold the edges together to seal, then roll back into a smooth ball.

Mango jam inserted in every dough ball

Repeat the process with the remaining dough. Serve chilled for the best texture!

A bowl of Mango Mochi next to Mango jam

Hint: Lightly dust with extra cornstarch to prevent sticking before serving.

⭐ Top Tip

Choose mangoes that are sweet and ripe but still firm to prevent excess moisture from making the mochi too soft or watery. Overly juicy mangoes can cause the filling to seep out, affecting the texture of the mochi.

Freezing or refrigerating the mango pieces for at least 30 minutes before wrapping helps them hold their shape inside the mochi. This also makes them easier to work with and prevents the warm mochi dough from softening them too quickly.

FAQ

More Recipes

Here's a list of a few more of my favorite Mango recipes!

A white bowl of three Mango Mochis
5 from 13 votes
Print Pin Recipe

Mango Mochi

Mango Mochi is a soft, chewy rice cake filled with sweet mango jam, offering a delicate balance of fruity freshness and smooth mochi texture!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: Asian, Japanese
Servings: 8 pieces
Calories: 227kcal

Ingredients

  • ⅓ cup granulated white sugar
  • ¾ cup milk or water as a substitute
  • 1¼ cups glutinous rice flour
  • ½ cup cornstarch for dusting
  • ½ cup mango jam

Instructions

Prepare the Dough:

  • In a bowl, whisk together the milk and sugar until the sugar is fully dissolved.
  • Stir in the glutinous rice flour and mix until a rough dough forms.

Steam the Dough:

  • Transfer the dough mixture to a heatproof container.
  • Steam for about 10 minutes until fully cooked.

Cool and Prepare the Work Surface:

  • Remove the steamed dough from the steamer and allow it to cool slightly.
  • Sprinkle cornstarch on a clean working surface to prevent sticking.

Shape the Mochi:

  • Transfer the dough onto the cornstarch-dusted surface.
  • Knead slightly and coat fully with cornstarch.
  • Divide the dough into 8 equal portions and roll each into a ball.

Fill the Mochi:

  • Flatten each dough ball slightly and place 1 teaspoon of mango jam in the center.
  • Fold the edges together to seal, then roll back into a smooth ball.

Final Touches:

  • Repeat the process with the remaining dough.
  • Serve chilled for the best texture.
Leave a Comment
Serving: 1servingCalories: 227kcalCarbohydrates: 51gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 16mgPotassium: 70mgFiber: 1gSugar: 20gVitamin A: 37IUVitamin C: 2mgCalcium: 35mgIron: 0.2mg

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Pickled Mangoes (Burong Mangga)

· 10 Comments

Do you want to try something tangy and sweet? Check out this Pickled Mangoes (Burong Mangga) recipe for a blast of flavor that will excite your taste buds! It's super easy to prepare and needs a few ingredients only.

Are you interested in making more pickled recipes? Try my Sautéed Pickled Mustard Greens with Eggs and Atsara (Pickled Green Papaya) recipe!

pickled mango and red onion held by black chopsticks over a jar
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What are Pickled Mangoes?

These Pickled Mangoes, also known as burong mangga in the Philippines, are made of unripe green mangoes pickled in a white vinegar and granulated sugar mixture with red chilies and red onion slices. The unripe mangoes and spices are sliced and soaked in a pickling liquid before being left for a few days or weeks. This pickling process increases their tangy-sweet flavor while preserving their crisp texture.

This traditional Filipino dish is commonly served as a snack, appetizer, or side dish. Its deliciously sour flavors also maintain the mangoes' vitamins and minerals which makes it a healthy dish to eat any time you want!

Health Benefits of Pickled Mangoes

  • Promotes cardiovascular health.
  • Provides probiotics for gut nutrition.
  • It boosts the body's immune system.
  • Rich in anti-inflammatory properties.
  • Packed with antioxidants and vitamins.

Variations

  • Zesty - add fresh ginger slices and lime juice to the pickling liquid for a tangy, refreshing flavor.
  • Spicy - add sliced chili peppers or chili flakes for a tangy delicacy with a spicy kick.
  • Sweet and sour - mix pineapple juice and more sugar into the mixture for a delicious combination of sour-sweet flavors.
  • Savory - season the pickling solution with whole peppercorns and crushed garlic cloves for a bold and savory taste.
  • Aroma - fresh herbs such as cilantro, mint, or basil can be added to the pickling mixture to provide fragrance and aroma.
an opened jar of pickled mangoes

Substitutions

  • Fruit - if unripe mangoes are unavailable, use unripe green papaya to provide the same crunchy texture and a little different, but equally excellent, sourness.
  • Vinegar - replace white vinegar with rice vinegar or apple cider vinegar for a slightly sweeter, more complex flavor.
  • Sugar - brown sugar can be used instead of white granulated sugar to achieve a richer, caramel-like sweetness in the pickling mix.
  • Onion - use shallots instead of red onions if you opt for a milder, sweeter onion flavor that blends well with the pickling liquid.
  • Chili - you may swap red chilies for jalapeños for milder heat and a unique peppery flavor.

Storage

  • Refrigerate these pickled green mangoes (burong mangga) in sealed, sterilized jars to keep them fresh and crisp for up to a month.
  • Use clean utensils while serving to avoid infection or bacteria contamination and preserve shelf life.
  • Check for signs of spoilage before serving this dish.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

ingredients for the pickled mangoes (burong manga) recipe

Instructions

vinegar, sugar, mango, chilies, and onions in a jar

Place white vinegar and granulated white sugar in a pot or saucepan to create the brine solution. Mix well and bring to a simmering boil for 3 minutes until the sugar has been dissolved. Then, remove it from the heat to cool it down fully.

Place the peeled and sliced large green mangoes and the remaining ingredients in a large mason jar with a lid.

poured the pickling liquid into the jar then closed the lid

Pour the pickling liquid into the jar.

Close the lid and let it pickle for at least 7-9 days in the fridge before serving.

pickled mangoes (burong mangga) in a jar with lid

Hint: Make sure the mango slices are completely soaked in the pickling liquid for flavor absorption and even pickling.

⭐ Top Tips

  • You can add different spices and herbs to the pickling mixture, as it is up to you.
  • Make sure the sugar is fully dissolved before turning the heat off.

FAQ

More Mango Recipes

Looking for other recipes like this? Try these 3:

an open jar of pickles mangoes (burong mangga)
5 from 10 votes
Print Pin Recipe

Pickled Mangoes (Burong Mangga)

This pickled mangoes (burong mangga) recipe is a popular Filipino treat that has a tasty, tangy, and sweet flavor. This simple recipe demonstrates how to prepare delicious pickled mangoes at home, ideal for snacking or as a side dish!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: Filipino
Servings: 4 servings
Calories: 578kcal
Author: Lainey

Ingredients

  • 2 ½ cups white vinegar
  • 2 ½ cups granulated white sugar
  • 2 large unripe green mangoes deseeded & sliced
  • 1 tablespoon chopped red chilies
  • ¼ cup red onions sliced

Instructions

  • Place white vinegar and granulated white sugar in a pot.
  • Mix well and bring to a simmer for 3 minutes until the sugar has been dissolved.
  • Remove from the heat to cool it down fully.
  • Place the remaining ingredients in a large jar with a lid.
  • Pour the pickling liquid into the jar.
  • Close the lid and let it pickle for at least 7-9 days in the fridge before serving.
Leave a Comment

Notes

1) You can add different spices and herbs to the pickling mixture as it is up to you.
2) Make sure the sugar is fully dissolved before turning the heat off.
Serving: 375gCalories: 578kcalCarbohydrates: 141gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 6mgPotassium: 206mgFiber: 2gSugar: 140gVitamin A: 1156IUVitamin C: 44mgCalcium: 25mgIron: 0.3mg

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Healthy Albondigas Recipe Filipino Style

· 9 Comments

Healthy Albondigas Recipe Filipino Style is a plant-based twist on the classic Filipino meatball dish, featuring savory plant-based meatballs and vermicelli noodles in a rich, flavorful broth. It’s an easy, hearty dish perfect for any day of the week!

Just like my Veggie Ramen, Eggplant Chickpea Stew, and Filipino Corn Soup, these recipes are healthy and comforting to the stomach.

Bowl of plant-based meatballs, noodles, and tomato broth
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What is Healthy Almondigas Recipe Filipino Style?

A lighter, plant-based version of the traditional Filipino meatball soup. Instead of pork meatballs, it uses plant-based alternatives, making it lower in fat and cholesterol. The dish still features misua (thin wheat noodles) and a flavorful broth, keeping it hearty and satisfying. This healthy twist retains the comforting flavors of the original while offering a more nutritious option.

When is this usually served?

Almondigas is a classic Filipino soup traditionally enjoyed as a comforting meal during cooler weather or rainy days. While it isn’t tied to specific holidays, it’s often served at family gatherings or as a hearty everyday dish.

Health Benefits of Misua

  • Energy Boost - Made from wheat, misua is a good source of carbohydrates, providing a quick and sustained energy supply.
  • Low in Calories - Compared to thicker noodles or pasta, misua is relatively low in calories, making it a lighter option for soups and meals.
  • Quick Digestibility - Its thin structure allows for quick cooking and easy digestion, which can be helpful for those with sensitive stomachs.
  • Rich in Iron (Fortified Versions) - Some misua brands are fortified with iron, supporting red blood cell production and preventing anemia.
  • Versatile and Nutrient-Enhancing - Often paired with nutrient-rich vegetables and broth, misua can be part of a wholesome, balanced meal.

Substitutions

  • Shiitake Mushrooms - use button mushrooms, cremini mushrooms, portobello mushrooms, or even finely diced eggplant for a similar texture.
  • Salted Black Beans - swap with cooked black beans, kidney beans, or chickpeas for a similar texture and protein.
  • Panko Breadcrumbs - substitute with regular breadcrumbs, crushed crackers, or almond flour for a gluten-free option.
  • Tomato Paste - use ketchup, blended fresh tomatoes, or a dash of soy sauce with a pinch of sugar for flavor depth.
  • Vegetable Broth- replace with mushroom broth, miso broth, or water with a vegetable bouillon cube.
Savory plant-based meatballs in a tomato broth with noodles

Variations

  • Creamy version - Create a rich and indulgent version by stirring in coconut milk or cashew cream to the broth. For a creamy texture in the meatballs, add mashed sweet potato or butternut squash to the mixture.
  • Mediterranean - Infuse Mediterranean flavors by seasoning the broth with oregano, basil, and lemon zest. Garnish the dish with fresh parsley and a drizzle of olive oil for an extra layer of flavor.
  • Kid-friendly - Make the dish more appealing to kids by shaping smaller, bite-sized meatballs. Use mild seasonings and incorporate sweet vegetables like corn or diced potatoes for a naturally sweeter taste.

Storage

  • Refrigerator - Store leftover Vegan Almondigas in an airtight container in the refrigerator for up to 3 days. Keep the noodles and broth separate, if possible, to prevent the noodles from becoming overly soft. Reheat on the stovetop or microwave, adding a little vegetable broth if needed.
  • Freezer - Freeze the soup (without the noodles) in a freezer-safe container for up to 2 months. Cook the noodles fresh when ready to serve. Thaw the frozen soup in the refrigerator overnight before reheating.
  • Freshness Check - Always check for any changes in smell, texture, or color before consuming leftovers to ensure they are safe to eat.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All soup ingredients in separate white bowls

Instructions

Preheat oven to 375°F (190°C). Place the sliced mushrooms on a baking sheet and roast for 15 minutes.

Mushrooms on a tray and roasted

Transfer the roasted mushrooms to a food processor. Add sliced white onion, garlic powder, black beans, panko breadcrumbs, and tomato paste. Pulse the mixture until well combined but with some small chunks of beans and mushrooms for texture. Add a splash of water if the mixture is too dry.

Vegetables and other ingredients in a blender

Scoop 1 tablespoon of the mixture and shape it into a ball. Repeat with the remaining mixture and set aside.

Heat 2 tablespoons of oil in a large pot over medium heat. Fry the vegan meatballs until browned on all sides. Remove and set aside.

Mixture rolled into meatballs and cooked

In the same pot, sauté the red onion until translucent, then add the minced garlic and cook until fragrant.

Pour into the pan the savory broth and vegan fish sauce.

Sautéing veggies and boiling the soup

Bring the soup to a medium-high heat boil. Add half of the cooked vegan meatballs and the patola slices to the pot. Simmer for 5 minutes.

Stir in the misua noodles and season with salt and black pepper to taste.

Vegan almondigas ingredients boiling in heat

Simmer for an additional minute, or until the misua noodles are fully cooked. Turn off the heat and garnish with chopped spring onions.

Vegan almondigas boiling in a pan

Serve the meatball soup hot and enjoy!

A bowl of delicious healthy Almondigas with fork

Hint: To prevent the misua noodles from becoming too soft, cook them separately and add them to the soup just before serving.

⭐ Top Tip

For extra flavor, let the bola bola meatballs sit in the broth for a few minutes after cooking to absorb the savory taste, making each bite more delicious!

FAQ

More Recipes

Into a different kind of soup? Try my oatmeal recipes:

A delicious soup with veggies and meatballs in a bowl
5 from 9 votes
Print Pin Recipe

Healthy Albondigas Recipe Filipino Style

Here's a healthy Filipino-style albondigas recipe, a comforting soup with plant-based "meatballs," vermicelli noodles, and a savory tomato-based broth. It’s hearty, flavorful, and perfect for a cozy meal that's worth the try!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Filipino, Spanish
Servings: 4
Calories: 147kcal

Ingredients

For the Vegan Meatballs:

  • 8 ounces shiitake or button mushrooms sliced
  • ½ cup white onion sliced
  • 1 teaspoon garlic powder
  • 1 can (6 ounces) salted black beans rinsed and drained
  • 2 tablespoons panko breadcrumbs
  • 2 teaspoons tomato paste

For the Soup Base:

  • 2 tablespoons oil
  • 4 garlic cloves minced
  • ½ cup red onion sliced
  • 6 cups vegetable broth
  • 1 tablespoon vegan fish sauce

For the Add-ins:

  • ¼ cup patola slices luffa gourd
  • 4-6 ounces misua noodles

For Seasoning and Garnish:

  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped spring onions

Instructions

Prepare the Vegan Meatballs:

  • Preheat the oven to 375°F (190°C). Place the sliced mushrooms on a baking sheet and roast for 15 minutes.
  • Transfer the roasted mushrooms to a food processor. Add sliced white onion, garlic powder, black beans, panko breadcrumbs, and tomato paste.
  • Pulse the mixture until well combined but with some small chunks of beans and mushrooms for texture. Add a splash of water if the mixture is too dry.
  • Scoop 1 tablespoon of the mixture and shape it into a ball. Repeat with the remaining mixture and set aside.

Cook the Soup:

  • Heat 2 tablespoons of oil in a large pot over medium heat. Fry the vegan meatballs until browned on all sides. Remove and set aside.
  • In the same pot, sauté the red onion until translucent, then add the minced garlic and cook until fragrant.
  • Pour in the vegetable broth and vegan fish sauce. Bring the soup to a boil.

Assemble the Soup:

  • Add half of the cooked vegan meatballs and the patola slices to the pot. Simmer for 5 minutes.
  • Stir in the misua noodles and season with salt and black pepper to taste.
  • Simmer for an additional minute, or until the misua noodles are fully cooked.

Serve:

  • Turn off the heat and garnish with chopped spring onions.
  • Serve hot and enjoy!
Leave a Comment
Serving: 1servingCalories: 147kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 2mgSodium: 1960mgPotassium: 306mgFiber: 3gSugar: 7gVitamin A: 829IUVitamin C: 5mgCalcium: 22mgIron: 1mg

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Miso Tofu Recipe

· 12 Comments

Craving a flavorful, protein-packed dish? This Miso Tofu is crispy on the outside, tender inside, and coated in a rich, umami miso glaze, offering the perfect balance of savory and slightly sweet flavors!

Ginisang Repolyo, Ginisang Monggo, and Ginataang Gabi are delicious vegetarian food too. Consider giving them a try!

Crispy tofu with sautéed vegetables on a plate
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What is Miso Tofu?

This Asian fusion dish takes miso, a popular Japanese seasoning, and gives it a Filipino twist for a unique, flavorful tofu recipe. Miso adds a deep, savory taste, while Filipino flavors bring a balance of sweet, tangy, and salty notes.

The tofu is crispy on the outside, soft on the inside, and coated in a rich, umami-packed glaze. It’s a simple, tasty meal that goes great with rice or veggies!

Health Benefits of Tofu

  • High-Quality Protein - Tofu provides a complete protein source, containing all nine essential amino acids, making it an excellent option for vegetarians and vegans.
  • Bone Health - Rich in calcium and magnesium, tofu supports strong bones and helps prevent osteoporosis.
  • Heart Health - Tofu contains isoflavones and unsaturated fats, which can help lower LDL ("bad") cholesterol and improve overall cardiovascular health.
  • Rich in Iron - Tofu contributes to healthy red blood cell production and helps prevent anemia, especially when combined with vitamin C-rich foods for better iron absorption.

Substitutions

  • Dried shiitake mushrooms - Fresh shiitake, cremini, or button mushrooms (adjust cooking time).
  • Red bell pepper - Yellow or orange bell pepper, carrots (thinly sliced), or snap peas for color and crunch.
  • Baby bok choy - Spinach, napa cabbage, or Swiss chard for a similar leafy green texture.
  • White miso paste - Yellow miso (milder) or red miso (stronger flavor).
  • Teriyaki sauce - Soy sauce + 1 tsp maple syrup/honey or tamari for a gluten-free option.
Golden-brown tofu in miso sauce

Variations

  • Spicy - Add ½ to 1 teaspoon of sriracha, gochujang, or chili flakes to the sauce. Stir in sliced jalapeños or a dash of chili oil before serving for extra heat.
  • Garlic Butter - Add 1 tablespoon of vegan butter to the pan after cooking the tofu. Stir in 1 extra clove of minced garlic for a rich, buttery miso flavor.
  • Japanese-Inspired - Add ½ teaspoon of toasted sesame oil for a more authentic Japanese flavor. Top with sesame seeds and serve with steamed Japanese rice and pickled ginger on the side.

Storage

  • Refrigerator: Store the cooked tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave for a few seconds before serving.
  • Freezer: Freezing is not recommended, as tofu’s texture changes when frozen after being cooked with sauce. However, if you must freeze it, store it in an airtight container for up to 1 month. Expect a slightly chewier texture upon reheating.
  • Sauce Storage: If you have extra miso teriyaki sauce, store it separately in an airtight jar in the refrigerator for up to 1 week or freeze it for up to 2 months.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All miso tofu ingredients in separate white bowls

Instructions

In a bowl, combine white miso paste, teriyaki sauce, ginger juice, cornstarch, and water. Mix well until fully incorporated. Set aside.

Miso paste mixed with sauce and other juices

Heat half of the vegetable oil in a skillet or pan over medium-high heat. Add the tofu cubes and pan-fry until crispy on all sides. Remove and set aside.

Dices of tofu cooked in an oiled pan

In the same skillet, heat the remaining oil. Sauté the white onion until translucent, then add the sliced shiitake mushrooms and cook for 1 minute.

Pan cooking strips of shiitake mushrooms

Stir in the red bell pepper and fried tofu, cooking for 1 minute.

Cooked tofu and other veggies in a pan

Add the baby bok choy and stir-fry for another minute. Pour the miso-teriyaki sauce mixture over the veggies and tofu.

Stir well to coat everything evenly. Then, stir-fry for an additional 30 seconds.

Cut bok choy added into the pan with veggies

Turn off the heat. Sprinkle with salt and black pepper to taste. Then serve hot!

saucy miso tofu with bok choy in a white dish

Hint: For extra flavor absorption, press the tofu before cooking! Removing excess moisture helps it soak up the miso teriyaki sauce, making each bite more flavorful.

⭐ Top Tips

Sear the tofu first before adding the sauce! This creates a crispy golden crust, preventing it from becoming too soft when the sauce is added.

Cook the tofu until lightly browned on all sides, then pour in the miso teriyaki sauce and let it caramelize for the best texture and flavor.

FAQ

More Recipes

Loving veggies in new recipes? Get some more here:

Vegetables and tofu mixed in a bowl
5 from 12 votes
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Miso Tofu Recipe

Marinate tofu in a miso-based paste, then grill, bake, or stir-fry for a rich, umami-packed dish - perfect for rice bowls or salads!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Asian
Servings: 4 servings
Calories: 208kcal

Ingredients

Main Ingredients:

  • 1 7-ounce package extra firm tofu, pressed and cut into medium dice
  • 4 tablespoons vegetable oil
  • ½ cup sliced white onion
  • 1 ounce dried shiitake mushrooms soaked in hot water overnight and sliced
  • 1 red bell pepper sliced
  • 3 ounces baby bok choy ends removed and sliced in half lengthwise

For the Sauce:

  • ½ tablespoon white miso paste
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons ginger juice
  • 2 teaspoons cornstarch
  • 4 tablespoons water

Seasoning:

  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

Prepare the Sauce:

  • In a bowl, combine white miso paste, teriyaki sauce, ginger juice, cornstarch, and water. Mix well until fully incorporated. Set aside.

Cook the Tofu:

  • Heat half of the vegetable oil in a skillet or pan over medium heat. Add the tofu and pan-fry until crispy on all sides. Remove and set aside.

Sauté the Vegetables:

  • In the same skillet, heat the remaining oil. Sauté the white onion until translucent, then add the sliced shiitake mushrooms and cook for 1 minute.

Add Remaining Ingredients:

  • Stir in the red bell pepper and fried tofu, cooking for 1 minute.
  • Add the baby bok choy and stir-fry for another minute.

Add the Sauce:

  • Pour the miso-teriyaki sauce mixture over the vegetables and tofu. Stir well to coat everything evenly. Stir-fry for an additional 30 seconds.

Season and Serve:

  • Turn off the heat and season with salt and ground black pepper to taste.
  • Serve immediately.
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Serving: 153gCalories: 208kcalCarbohydrates: 14gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 791mgPotassium: 314mgFiber: 2gSugar: 5gVitamin A: 1881IUVitamin C: 49mgCalcium: 52mgIron: 1mg

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Lengua De Gato

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Imagine biting into a cookie so light and buttery it melts in your mouth - welcome to the irresistible charm of Lengua de Gato! These elegant, slender cookies are a timeless treat and are as easy to make as they are to love.

Cookies are the ultimate snack! But they aren't the only crunchy goodness you'll need. Check out my favorite crispy recipes: Kamote Turon, Cheddar Biscuits, and Mushroom Chicharon.

Cookies stuffed into a cute size cup
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What is Lengua de Gato?

The cookie’s roots trace back to the Spanish colonial period (1565–1898), reflecting the strong Spanish influence on Filipino cuisine. Similar cookies, called "lenguas," are popular in Spain and Latin America, but the Filipino version adapted local ingredients like sugar, flour, butter, and egg whites to create a light, crispy treat.

Baguio City, a popular mountain destination in the Philippines, played a key role in popularizing Lengua de Gato. Bakeries and pasalubong centers like Good Shepherd Convent have become iconic for selling these cookies alongside other local treats like strawberry jam and peanut brittle.

Lengua de Gato’s enduring appeal is also due to its inclusion in packages sent by overseas Filipinos, making it a nostalgic symbol of home. Today, it represents a rich cultural heritage, blending Spanish culinary influences with Filipino creativity, and remains a cherished snack both locally and abroad.

These delicious cookies are typically enjoyed as a pasalubong gift, a snack with coffee or tea, or a treat during special occasions like holidays and gatherings.

It’s also a nostalgic favorite for Filipinos abroad, adding sweetness to everyday moments and celebrations.

Ready to fill your home with the comforting aroma of freshly baked cookies? Let’s get started!

Substitutions

  • Salted Butter – Use unsalted butter with a pinch of salt, or high-quality margarine/vegan butter for dairy-free.
  • Powdered Sugar – Replace with blended granulated sugar or powdered coconut sugar for a healthier option.
  • Egg Whites – Substitute with aquafaba (2–3 tbsp per egg white) or meringue powder and water.
  • Cake Flour – Use all-purpose flour (remove 2 tbsp and add 2 tbsp cornstarch) or a gluten-free baking mix.
A cup and a plate filled with Lengua De Gato

Variations

  • Chocolate – Add 2 tablespoons of cocoa powder to the flour for a chocolate twist.
  • Lemon – Add 1 teaspoon of lemon zest for a refreshing citrus flavor.
  • Matcha – Mix in 1 teaspoon of matcha powder for a subtle green tea flavor.
  • Vanilla Almond – Use almond extract instead of vanilla extract for a nutty aroma.

Storage

  • Room Temperature – Store cookies in an airtight container at room temperature for up to 1 week to keep them crisp and fresh.
  • Refrigeration – Place in an airtight container in the refrigerator for up to 2 weeks. Let the cookies come to room temperature before serving to enjoy their crisp texture.
  • Freezing – Freeze baked cookies in a sealed, freezer-safe container for up to 2 months. Thaw at room temperature before serving.
  • Prevent Moisture – Add a piece of parchment paper or silica gel packet (food-safe) to the container to absorb moisture and maintain crispness.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for lengua de gato in separate bowls

Instructions

Preheat oven to 375°F (190°C).

In an electric hand mixer or stand mixer, cream the slightly cold softened butter and powdered confectioner's sugar together at medium-high speed until the mixture is light and fluffy. This step is crucial for creating a delicate texture.

Stand mixer filled with the wet ingredients

Gradually add the egg whites to the creamed mixture. Continue beating all sides of your mixing bowl until the batter is smooth and fully combined.

Egg whites added into the stand mixer

Slowly add the cake flour and mix into the large bowl until just incorporated.

Dry ingredients mixed into the batter

Be careful not to overmix, as this can affect the final texture.

Smooth batter mixed in a big bowl

Transfer the batter to a piping bag fitted with a piping tip. Hold the piping bag at a 45-degree angle and use the "Push and Pull" technique: push the batter to create a 2-3 inch strip, then pull upward to cut the batter.

Cookie batter transferred into the piping bag

Repeat the process with the remaining batter, spacing the strips evenly on parchment-lined baking sheets - every inch of space possible. Bake pan in the preheated oven for 12 minutes, or until the edges turn golden brown.

Batter formed into strips and put on tray

Remove the lengua del gato from the baking tray and arrange them on a cooling rack to cool completely before serving.

A plate and a cup of delicious cookies

Hint: Dust the finished cookies with extra powdered sugar for added sweetness and presentation.

⭐ Top Tip

Consistency Tip: Ensure the butter is slightly cold before creaming to achieve the perfect consistency.

Avoid Overmixing: Overmixing the batter can result in dense cookies.

FAQ

More Recipes

Not into long cookies? If you prefer soft snacks, let me share three of my favorites:

Yummy Lengua De Gato in a white cup
5 from 10 votes
Print Pin Recipe

Lengua de Gato

Lengua de Gato is a crisp Filipino butter cookie, perfect with coffee or tea. Made with butter, sugar, egg whites, and flour, it’s a simple, sweet treat!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Cookies, Snack
Cuisine: Filipino
Servings: 12 -16 crackers
Calories: 147kcal

Ingredients

  • ½ cup salted butter use good-quality butter, slightly cold
  • 1 cup powdered sugar
  • 2 egg whites
  • 1 cup cake flour

Instructions

Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

Cream the Butter and Sugar:

  • In a mixing bowl, cream the slightly cold butter and powdered sugar together until the mixture is light and fluffy. This step is crucial for creating a delicate texture.

Add Egg Whites:

  • Gradually add the egg whites to the creamed mixture. Continue beating until the batter is smooth and fully combined.

Incorporate the Flour:

  • Slowly add the cake flour and mix until just incorporated. Be careful not to overmix, as this can affect the final texture.

Prepare for Piping:

  • Transfer the batter to a piping bag fitted with a piping tip. Hold the piping bag at a 45-degree angle and use the "Push and Pull" technique: push the batter to create a 2-3 inch strip, then pull upward to cut the batter.

Pipe and Bake:

  • Repeat the process with the remaining batter, spacing the strips evenly on a parchment-lined baking sheet.
  • Bake in the preheated oven for 12 minutes, or until the edges turn golden brown.

Cool and Serve:

  • Remove the lengua de gato from the oven and let them cool completely on a wire rack before serving.
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Serving: 1crackerCalories: 147kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 70mgPotassium: 21mgFiber: 0.3gSugar: 10gVitamin A: 237IUCalcium: 4mgIron: 0.1mg

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Pichi Pichi

· 8 Comments

Craving a sweet, chewy, and simple dessert? Pichi Pichi is the perfect treat to try! With just a few ingredients and easy steps, you can bring this beloved Filipino classic to your table and enjoy a taste of home.

Wanna taste other sweet treats like Pichi Pichi? See my Ube Biko, Buchi, and Buko Pie recipes!

White plate with grated cassava rolls coated in grated coconut
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What is Pichi Pichi?

Pichi Pichi is a traditional Filipino dessert made from cassava, a root crop that is easy to grow. Cassava was introduced to the Philippines by Spanish colonizers in the 16th century, and it became an important food source because it grows well in the country’s tropical climate. Over time, Filipinos used cassava to create many delicious dishes, including Pichi Pichi.

This Filipino snack likely started in areas where fresh cassava was common, like Luzon or the Visayas. Filipinos flavored it with pandan leaves, which give it a sweet, fragrant smell, and coated it with grated coconut, another ingredient widely used in Filipino cooking. The chewy texture comes from steaming the cassava mixture, and some people add lye water to make it even firmer.

This Filipino delicacy shows how Filipinos turn basic ingredients into something special and delicious. Pichi Pichi is more than just food for special occasions - like suman, palitaw and cassava cake, it’s part of Filipino culture and tradition!

When is it usually served?

Pichi Pichi is often served at celebrations like fiestas, weddings, and birthdays. Today, you can find it in local bakeries and food stalls, making it a favorite treat for many Filipinos.

Health Benefits of Coconut

  • Rich in nutrients
  • Boosts heart health
  • Improves digestion & hydration
  • Promotes healthy skin
  • Balances blood sugar

Variations

  • Chocolate - add cocoa powder or melted chocolate to the cassava mixture.
  • Cheese - add grated cheese to the cassava mixture.
  • Matcha - add matcha powder to the cassava mixture.
Pichi-Pichi coated with coconut flakes on a plate

Substitutions

  • Cassava - grate and steam sweet potato as an alternative with a slightly different texture.
  • White sugar - honey or maple syrup can work but reduce the liquid in the recipe slightly. Brown sugar is also fine.
  • Ube flavor - use beet juice or powder as a substitute or rehydrate purple yam powder and mix it into the batter.
  • Buko-pandan flavor - mix vanilla and coconut extracts together to mimic the flavor. Pandan extract or Pandan water can also work.

Storage

  • Store for up to 3 days.
  • If coated with grated coconut, refrigerate immediately to slow spoilage.
  • Place in an airtight container or wrap each piece tightly in plastic wrap to prevent drying.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Ingredients on separate white bowls

Instructions

In a large mixing bowl, whisk together the thawed grated cassava, coconut milk, white sugar, melted butter, beaten eggs, salt, and vanilla extract. Give it a good mix until fully combined.

Wet and dry ingredients in a mixing bowl

Divide the mixture evenly into three separate bowls.

Add ube flavor to one bowl and buko-pandan flavor to another. Leave the third bowl plain or unflavored. Mix each bowl until the flavors are fully incorporated.

Pichi Pichi paste divided into three containers

Pour or scoop the mixtures into plastic flan molds, one flavor at a time.

Molds filled with Pichi Pichi and set in baking pan

Bring water in a pot to a boil and set up steamer racks.

Place the molds on the racks and put back the lid. Steam for about 20 minutes, or until the mixture is firm.

Pichi Pichi in flan molds steamed in boiling pan

Remove the molds from the steamer and let the pichi-pichi cool completely.

Use a clean toothpick or spatula to gently remove the pichi-pichi from the molds.

pichi pichi unmolded with a toothpick and cooling on a plate

Roll the cooled pichi-pichi in freshly grated coconut.

Coating colorful mounds of Pichi Pichi with freshly grated coconut

Serve and enjoy!

Different colored Pichi Pichi arranged on a plate

Hint: If coated with fresh grated coconut, refrigerate immediately, as coconut spoils quickly.

⭐ Top Tip

You can add different flavors and food colors to make it a colorful Pichi Pichi recipe!

FAQ

More Recipes

Hungry for more Filipino food? Explore these:

Mounds of cassava rolled and sprinkled with coconut flakes
5 from 7 votes
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Pichi Pichi

A soft, chewy Filipino dessert made from cassava, steamed, and rolled in freshly grated coconut - simple, sweet, and perfect for any celebration!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 24 pieces
Calories: 177kcal

Ingredients

For the Base:

  • 3 cups frozen grated cassava thawed
  • 1 cup coconut milk
  • 1 cup granulated white sugar
  • 1 cup melted butter
  • 2 whole eggs beaten
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

For Flavoring:

  • 2 teaspoons ube flavor
  • 2 teaspoons buko-pandan flavor

For Coating:

  • 1 cup freshly grated coconut

Instructions

Prepare the Base Mixture:

  • In a mixing bowl, whisk together the thawed grated cassava, coconut milk, white sugar, melted butter, beaten eggs, salt, and vanilla extract. Mix well until fully combined.

Divide and Add Flavors:

  • Divide the mixture evenly into three separate bowls.
  • Add ube flavor to one bowl and buko-pandan flavor to another. Leave the third bowl plain or unflavored. Mix each bowl until the flavors are fully incorporated.

Mold the Mixture:

  • Scoop the mixtures into plastic flan molds, one flavor at a time.

Steam the Pichi-Pichi:

  • Bring water in a pot to a boil and set up steamer racks.
  • Place the molds on the racks and steam for about 20 minutes, or until the mixture is firm.

Cool and Unmold:

  • Remove the molds from the steamer and let the pichi-pichi cool completely.
  • Use a clean toothpick or spatula to gently remove the pichi-pichi from the molds.

Coat and Serve:

  • Roll the cooled pichi-pichi in freshly grated coconut.
  • Serve and enjoy!
Leave a Comment
Serving: 1servingCalories: 177kcalCarbohydrates: 19gProtein: 1gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 96mgPotassium: 110mgFiber: 1gSugar: 9gVitamin A: 260IUVitamin C: 6mgCalcium: 11mgIron: 1mg

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Healthy Bulalo Recipe

· 9 Comments

My yummy Healthy Bulalo recipe is a plant-based twist on the beloved Filipino comfort soup, known for its rich, savory broth and hearty vegetables without all the cholesterol. It also includes lemongrass stalk which makes it healthy and delicious!

Want some dessert after this? Give my Sweet Potato Turon, Filipino Macaroni Salad, and Chiffon Cake recipes a try!

Bowl of soup with sweet corn, cabbage, and a rich, flavorful broth
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Bulalo is especially popular during the cooler months in the Philippines, such as the rainy season or the "ber months" (September to December) when families crave warm, comforting dishes.

While not traditionally tied to specific holidays, it is a common choice for festive gatherings, reunions, or Sunday family lunches due to its hearty and shareable nature.

What is Vegan Bulalo?

Bulalo is a beloved Filipino soup originating from the Batangas and Cavite regions, traditionally made with beef shank and bone marrow.

Known for its rich broth, and tender beef, and may contain hearty ingredients like egg, celery, ginger, and whole black peppercorns, this vegetable soup is often enjoyed as a comforting meal during cooler weather or special family gatherings. The dish reflects the Filipino love for sharing warm, flavorful meals, often served with rice.

As plant-based Filipino dishes gain popularity, this cooking pot has emerged to cater to health-conscious and environmentally mindful eaters. This modern adaptation celebrates Filipino culinary heritage while embracing global trends in mindful eating.

Health Benefits of Lemongrass Stalk

  • Low in carbohydrates: Lemongrass is a great addition for those monitoring their carb intake.
  • Healthy fats: Contains monounsaturated fat and polyunsaturated fat, contributing to heart health.
  • Rich in fiber: Aids digestion and helps maintain a healthy gut.
  • Minerals: Provides potassium, and calcium, and is low in sodium, making it a heart-friendly option.
  • Vitamin C: High in vitamin C, which boosts the immune system.

Substitutions

  • Fresh Shiitake Mushrooms - Substitute with portobello mushrooms, cremini mushrooms, or dried shiitake (reconstituted in warm water).
  • King Oyster Mushroom - Replace with button mushrooms, enoki mushrooms, or more shiitake mushrooms.
  • Saging Saba - Use unripe plantains, sweet potatoes, or taro for a similar starchy component.
  • Black Peppercorns - Replace with ground black pepper or whole white peppercorns.
  • Vegan Patis - Replace with soy sauce, tamari, or coconut aminos for a savory alternative.
A steaming bowl of veggie soup beside rice

Variations

  • High-Protein - Add tofu, tempeh, or cooked chickpeas to the broth for extra protein. Replace saging saba with lentils for a hearty, protein-rich addition.
  • Spicy - Incorporate additional red chilies, chili oil, or a dash of cayenne for an extra kick. Garnish with chili flakes for a spicy finish.
  • Creamy - Add a splash of coconut milk or cashew cream to the broth for a rich and creamy texture. This variation works well with the earthy flavors of mushrooms.

Storage

  • Refrigerator: Store this vegan bulalo soup in an airtight container in the refrigerator for up to 3 days. For best results, keep the broth and vegetables separate to maintain their texture. Reheat on the stovetop or in the microwave before serving.
  • Freezer: Freeze the broth and vegetables (except for the cabbage and leeks, which may turn mushy) in a freezer-safe container for up to 2 months. Add fresh cabbage and leeks when reheating for a fresher taste. Thaw overnight in the refrigerator before reheating.
  • Reheating: When reheating, simmer on low heat to preserve the flavors and textures. Add a splash of water or broth if it has thickened during storage.
  • Freshness Check: Always check for any sour smell, discoloration, or change in texture before consuming leftovers to ensure freshness.

 Ingredients

Listed below are all the ingredients you will need:

  • shiitake mushrooms
  • king oyster mushrooms
  • red onions
  • saging saba (plantains)
  • black peppercorns
  • lemongrass stalk
  • vegan patis (fish sauce)
  • sweet corn cob
  • chayote
  • vegetable broth
  • head cabbage
  • onion leeks
  • red chilies
  • salt

See recipe card for quantities.

All vegan bulalo ingredients in separate white bowls

Instructions

In a large pot, combine the sliced red onion, black peppercorns, saging saba, lemongrass, vegan patis, sliced corn, chayote, and vegetable broth.

Sweet corn in a pot with other vegetables

Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for 5 minutes.

A pot of vegetables closed with a lid

Add the shiitake and king oyster mushrooms to the pot. Continue simmering for another 5 minutes.

Delicious soup in a big pot of vegetables

Stir in the cabbage slices and onion leeks. Let the soup simmer for an additional 2 minutes until the vegetables are tender.

Cut cabbage and onions added to the soup mixture

Season with salt to taste. Sprinkle with chopped red chilies for a hint of spice.

All ingredients mixed into a pot of soup

Serve hot in a bowl with jasmine rice or brown rice on the side!

Hot rice next to bowl of delicious vegan bulalo soup

Hint: You can remove the chopped chilies for a milder flavor, letting the savory broth and vegetables stand out.

⭐ Top Tip

Adding potato marbles and sliced carrots to your vegan bulalo not only enhances the dish with vibrant colors but also adds a delightful sweetness and satisfying texture.

These simple additions make the soup even more hearty and visually appealing, perfect for sharing with family and friends.

FAQ

More Recipes

Wanna have something sweet with your dish? Here are a few suggestions:

White bowl filled with delicious Vegan Bulalo soup
5 from 7 votes
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Healthy Bulalo Recipe

This healthy bulalo recipe is a hearty plant-based version of the classic Filipino soup featuring a flavorful broth and a mix of vegetables. It’s a comforting dish anytime, anywhere!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soup
Cuisine: Filipino
Servings: 4 servings
Calories: 165kcal

Ingredients

  • ½ pound shiitake mushrooms fresh
  • 1-2 king oyster mushrooms
  • 2 red onions peeled and quartered
  • 1-2 saging saba plantains, quartered
  • 2 teaspoons black peppercorns
  • 1 lemongrass stalk trimmed and bruised
  • ⅛ cup vegan patis fish sauce
  • 1 sweet corn cob sliced into 3-6 ribs
  • 4 ounces chayote peeled and sliced
  • 6 cups vegetable broth
  • ¼ head cabbage sliced
  • 2 stalks onion leeks chopped
  • 2 teaspoons chopped red chilies
  • salt to taste

Instructions

Prepare the Base:

  • In a pot, combine the sliced red onion, black peppercorns, saging saba, lemongrass, vegan patis, sliced corn, chayote, and vegetable broth.

Simmer the Base:

  • Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for 5 minutes.

Add the Mushrooms:

  • Add the shiitake and king oyster mushrooms to the pot. Continue simmering for another 5 minutes.

Add the Greens:

  • Stir in the cabbage slices and onion leeks. Let the soup simmer for an additional 2 minutes until the vegetables are tender.

Season and Garnish:

  • Season with salt to taste. Sprinkle with chopped red chilies for a hint of spice.

Serve:

  • Serve hot with jasmine rice or brown rice on the side.
Leave a Comment
Serving: 1servingCalories: 165kcalCarbohydrates: 39gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 2004mgPotassium: 748mgFiber: 6gSugar: 19gVitamin A: 1452IUVitamin C: 42mgCalcium: 61mgIron: 2mg

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Filipino Style Carrot Cake

· 10 Comments

Get your mixing bowl and spatula ready because it's time to indulge in the tropical twist of a classic dessert with this Filipino-style carrot cake! Packed with our star ingredient - carrots, this moist and flavorful cake is finished with a rich cream cheese frosting. Perfect for any occasion, it’s a dessert that everyone will love!

Cupcakes also sound great, right? Let's make some of my favorite ones: Matcha cupcakes, Pina Colada cupcakes, and Red Velvet cupcakes.

Delicious filipino style carrot cake slice on a plate
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Yes, Filipino-style carrot cake is especially popular during festive occasions and holidays like Christmas and Easter.

Its rich, moist texture and sweet flavors make it a favorite for family gatherings and celebrations.


What is Filipino Style Carrot Cake?

Homemade carrot cake, while popular worldwide, takes on a unique twist in the Philippines by incorporating tropical ingredients. It reflects the Filipino love for incorporating local flavors into international dishes.

The carrot cake recipe itself has roots tracing back to medieval times when carrots were used as a natural sweetener in desserts due to sugar being scarce and expensive.

In the Philippines, the Filipinos turned the carrot cake mix into one that captures the essence of Filipino creativity and love for vibrant, flavorful desserts.

Health Benefits of Carrots

  • Rich in Nutrients – High in vitamins A, K1, C, potassium, and fiber.
  • Enhances Bone Health – Contains vitamin K1, calcium, and phosphorus for strong bones.
  • Supports Eye Health – Improves vision and reduces the risk of macular degeneration.
  • Improves Digestion – Fiber aids in preventing constipation and supports gut health.
  • Reduces Cancer Risk – Antioxidants may lower the risk of certain cancers.

Variations

  • Chocolate-Carrot Cake - add a tablespoon of cocoa powder to the batter for a chocolatey twist. This pairs wonderfully with the warm spices and adds a rich flavor.
  • Spiced Carrot Cake - amp up the spices by adding ground nutmeg, ginger, or cloves for a more aromatic and flavorful cake.
  • Coconut-Carrot Cake - enhance the tropical flavor by adding shredded coconut to the batter and topping the cake with toasted coconut flakes for a crunchy finish.
A round of carrot cake sprinkled with nuts

Substitutions

  • Ground Cinnamon - Replace with pumpkin pie spice or equal parts of allspice and cardamom for a slightly different spice profile.
  • Ground Nutmeg - Swap with an equal amount of allspice or mace.
  • Granulated Sugar - Substitute with coconut sugar, maple sugar, or raw sugar for a less processed option.
  • Unsalted Butter - Use vegan butter, coconut oil, or margarine.
  • Vanilla Extract - Swap with lemon extract or orange zest for a citrusy note.

Storage

  • Store the cake in an airtight container in the refrigerator for up to 5 days.
  • You can also freeze it (without the frosting) for up to 3 months.
  • Thaw in the fridge before frosting and serving.

 Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All carrot cake ingredients in separate bowls

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Then, grease and flour two 9-inch round cake pans. You can also put parchment paper in the pans instead. Prepare the first set of ingredients to use.

Bowls of ingredients surrounding a big bowl

Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

A whisk and bowl to mix the dry ingredients together

Combine wet ingredients: In a separate bowl, blend by whisking the sugars, oil, eggs, and vanilla extract until smooth and combined.

Eggs mixed with other ingredients

Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.

Grated carrots folded into the cake batter

Combine dry and wet mixtures: Add the dry ingredients (flour mixture) to the wet mixture, stirring until just combined.

If using, fold in the chopped nuts.

Wet and dry ingredients mixed together in bowl

Bake the cakes: Divide and pour batter evenly between the prepared pans. Bake for 35-40 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cake batter poured into two cake pans

Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered white sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.

Butter mixed well with vanilla and sugars

Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer.

Place the second layer on top and frost the top and sides of the cake.

Two layers of cake on top of the other with cream

Garnish: Optionally, garnish with additional chopped walnuts, shredded coconut, or carrot decorations.

Nuts spread on a layer of white frosting

Then enjoy!

Moist carrot cake garnished with frosting and nuts

Hint: Use freshly grated carrots for the best texture and flavor. Pre-packaged shredded carrots are often too dry and coarse for baking time. Also, this cake is great with a glass of pineapple juice!

⭐ Top Tip

To make your carrot cake extra moist, don’t overmix the batter! Stir just until the ingredients are combined to avoid a dense cake.

Adding a small amount of crushed pineapple or a splash of coconut milk can enhance the cake’s tropical flair.

Hazelnuts and almonds on top of the first cake can also add beauty and yum to each slice!

FAQ

More Recipes

Do Filipino recipes sound delicious? Here's three more:

slice of carrot cake on a white plate
5 from 7 votes
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Filipino Style Carrot Cake

Topped with a creamy cream cheese frosting, my Filipino Style Carrot Cake has a tropical twist that makes it uniquely delicious and perfect for any occasion!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: cake
Cuisine: Dessert, Filipino
Servings: 12
Calories: 375kcal

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup brown sugar packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups grated carrots
  • ½ cup walnuts or pecans (optional) chopped

For the Cream Cheese Frosting:

  • 8 oz cream cheese (room temperature)
  • ½ cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk optional for desired consistency

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • Combine wet ingredients: In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.
  • Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.
  • Combine dry and wet mixtures: Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
  • Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
  • Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
  • Garnish: Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.
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Serving: 1servingCalories: 375kcalCarbohydrates: 23gProtein: 6gFat: 28gSaturated Fat: 14gCholesterol: 55mgSodium: 400mgFiber: 2gSugar: 20g

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Filipino Baked Macaroni

· 9 Comments

With creamy cheese sauce, yummy macaroni, and a surprising ingredient: eggplant, Filipino Baked Macaroni stands out from traditional cheesy baked macaroni recipes!

If you're a fan of macaroni, try my ultimate Filipino Macaroni Salad, Vegan Macaroni Soup, and One Pot Vegetarian Chili recipe!

Macaroni baked with melted cheese bubbling on top
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Filipino Baked Macaroni is more than just a pasta dish with delicious meat sauce or regular spaghetti sauce.

It’s a beloved comfort food - a personalized Filipino baked mac and shredded cheese, especially during family gatherings, holidays, and celebrations in the Philippines.

What is Filipino Baked Macaroni?

It is one of the most common and yet special Filipino recipes of the Macaroni dish that has a unique flavor profile, combining elements of elbow macaroni and local tastes.

Layered with a meaty, tomato-based sauce, this cheese recipe is often mixed with ground meat such as beef, pork, or chicken, and melted cheese.

Interestingly, this recipe is a meatless macaroni dish that stands out because it features an unexpected star ingredient: eggplant!

Health Benefits of Eggplant

  • high in vitamins, minerals, and antioxidants, including vitamins C, K, and potassium.
  • contains antioxidants like anthocyanins that may reduce inflammation and lower the risk of heart disease.
  • high fiber content promotes healthy digestion and helps prevent constipation.
  • low in calories and filling due to its fiber, making it great for weight control.

Variations

  • Sweet-Style Filipino Baked Macaroni - For the classic sweet-savory Filipino flavor, add a bit of banana ketchup or a teaspoon of sugar to the sauce.
  • Creamy Pesto Filipino Baked Macaroni - Blend a bit of basil pesto into the cheese sauce for a creamy, herbaceous twist.
  • Seafood Baked Macaroni - Replace the meat with shrimp, crab, or shredded fish like tilapia or bangus.
creamy baked macaroni with layers of cheesy, meaty goodness

Substitutions

  • Shiitake mushrooms - use the button, cremini, or portobello mushrooms
  • Italian seasoning - use a mix of dried oregano and dried thyme or basil, or replace with dried rosemary or marjoram.
  • Shredded parmesan cheese - substitute with Pecorino Romano or nutritional yeast for a dairy-free, cheesy flavor.
  • Butter - substitute with margarine, vegan butter, or coconut oil for a dairy-free version.

Storage

  • To reheat leftovers, cover with foil and bake in a 350°F oven until warmed through, or microwave individual portions.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • To serve, allow it to come to room temperature or lightly steam to restore its softness.
  • Freezing is not recommended as it may alter the texture.

 Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients in separate bowls

Instructions

In a heated pot or skillet, add oil and sauté onions, garlic, & chopped red bell pepper for about a minute.

A pan filled with dices of vegetables

Add the eggplant and shiitake mushrooms; continue sautéing for another 2 minutes.

Season with Italian seasoning, salt, and ground black pepper.

Eggplant added with other ingredients

Pour the tomato sauce and mix well; simmer for 5 minutes.

Mix in the cooked pasta and mix well; cook for another minute.

Sauce and macaroni mixed together

Transfer to a baking dish and set aside.

Meanwhile, create the cheese sauce by cooking equal parts of butter and flour in another pan.

Baked macaroni from the pot to container

Cook until the flour is cooked through for about 2 minutes. Slowly add the milk and mix well.

Once the milk has fully incorporated with the roux, turn off the heat, and add the cheddar & the parmesan cheese; mix until melted.

Sauce pan filled with cheese and macaroni

Pour the white sauce mixture over the macaroni.

Then baked it in the preheated oven for 25 minutes or until the cheese are nice and golden.

Baked macaroni filled with cheese on top

Remove and sprinkle with dried basil; serve.

hearty pasta dish with golden cheese topping, ready to enjoy

Hint: For best results, cook the pasta in Al Dente. Do not overcook!

⭐ Top Tip

You can use different cheeses such as Grana Padano, Sharp Cheddar, or any hard cheese that is available to you.

Use a mix of quick-melting cheese and cheddar for the topping to achieve the perfect balance of creamy and sharp flavors, and bake until golden and bubbly for that classic Filipino-style baked macaroni!

FAQ

More Recipes

Interested in other baked recipes? Try:

Delicious baked macaroni in a glass container
5 from 8 votes
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Filipino Baked Macaroni

Whether you’re serving it for a special occasion or just to enjoy at home, Filipino Baked Macaroni will make you smile!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Filipino
Servings: 6 servings
Calories: 400kcal

Ingredients

For the Pasta and Sauce:

  • 2 tablespoons oil
  • ¼ cup white onion finely chopped
  • 3 cloves garlic minced
  • ¼ cup red bell pepper chopped
  • ½ cup eggplant chopped
  • 1 cup shiitake mushrooms chopped
  • ½ teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups tomato sauce
  • 3 cups cooked macaroni pasta

For the Cheese Sauce:

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ½ cup shredded cheddar cheese
  • ½ cup shredded parmesan cheese

For Garnish:

  • ¼ teaspoon dried basil leaves

Instructions

Prepare the Pasta Sauce:

  • Heat oil in a pot or skillet over medium heat.
  • Sauté the chopped onions, minced garlic, and red bell pepper for about 1 minute.
  • Add the eggplant and shiitake mushrooms, and sauté for another 2 minutes.
  • Season with Italian seasoning, salt, and black pepper.
  • Pour in the tomato sauce and mix well. Let it simmer for 5 minutes.
  • Add the cooked macaroni pasta to the sauce and mix until well coated. Cook for 1 more minute.
  • Transfer the pasta mixture to a baking dish and set aside.

Make the Cheese Sauce:

  • In a separate pan, melt the butter over medium heat.
  • Add the flour and whisk until smooth. Cook the roux for about 2 minutes.
  • Slowly pour in the milk, whisking constantly to avoid lumps.
  • Once the milk is fully incorporated, turn off the heat and add the cheddar and parmesan cheese. Stir until melted and smooth.

Assemble and Bake:

  • Pour the cheese sauce over the macaroni in the baking dish, spreading it evenly.
  • Bake in a preheated oven at 375°F (190°C) for 25 minutes, or until the cheese is golden and bubbly.

Garnish and Serve:

  • Remove from the oven and sprinkle with dried basil leaves.
  • Serve hot and enjoy!
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Serving: 1servingCalories: 400kcalCarbohydrates: 39gProtein: 15gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 45mgSodium: 1067mgPotassium: 583mgFiber: 4gSugar: 9gVitamin A: 1081IUVitamin C: 15mgCalcium: 295mgIron: 2mg

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Biscoff Cheesecake Bars

· 5 Comments

These delectable Biscoff Cheesecake Bars combine creamy cheesecake and spiced Biscoff cookies that will satisfy your sweet craving. It is a simple dessert that is perfect for any occasion. Check out this recipe now and enjoy a slice of pure happiness!

Looking for more cheesecake recipes? Try my Snickers Bites Cheesecake, Chocolate Chip Cheesecake, and Oreo Cheesecake Bites recipe!

slices of lotus biscoff cheesecake bars on a plate
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What are Biscoff Cheesecake Bars?

Biscoff Cheesecake Bars are a fusion dessert that combines American cheesecake and Belgian Biscoff cookies to make a unique and decadent treat. They are made of a buttery Biscoff cookie crust topped with creamy cheesecake and garnished with crushed cookies, making them a favorite among dessert fans.

The cheesecake layer is made of cream cheese, sugar, container cool whip, and pure vanilla extract, while the crust is made of crushed lotus Biscoff cookies combined with melted butter. They make a wonderful blend of creamy richness and spicy, caramelized flavor.

Learn how to prepare this delectable dessert and make your own batch for a delightful treat! Let's start with this biscoff cheesecake recipe!

Variations

  • Chocolate Chip: Add chocolate chips to the cheesecake batter for a delicious chocolatey flavor.
  • Caramel Drizzle: Drizzle caramel sauce over the baked cheesecake bars for an extra delicious treat.
  • Toasted Coconut: Sprinkle toasted coconut flakes over the cheesecake bars for a crisp texture and a tropical flavor.
  • Peanut Butter Swirl: For a rich, nutty flavor, swirl creamy peanut butter into the cheesecake mixture.
slices of biscoff cheesecake bars topped with lotus cookie on a grayish plate

Substitutions

  • Crust: Substitute crushed Graham crackers or digestive biscuits for the crust if Biscoff cookies are unavailable.
  • Cheesecake: For a richer and creamier texture in the cheesecake layer, replace cream cheese with mascarpone, or for a lighter and tangier cheesecake filling, use Greek yogurt.
  • Butter: For a dairy-free option, substitute unsalted butter with margarine or coconut oil. Ghee can also be used to enhance the flavor.
  • Sugar: Try using honey, maple syrup, or coconut sugar instead of sugar for a natural sweetener.
  • Cool Whip: You may use homemade whipped cream instead by beating heavy whipping cream with a little sugar. Dairy-free options include coconut whipped cream.

Storage

  • Refrigerate Biscoff Cheesecake Bars in an airtight container for up to 5 days.
  • Individually wrapped bars can be frozen in plastic wrap and stored in a freezer-safe container for up to two months.
  • Before serving, thaw the frozen bars in the refrigerator overnight.

 Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

ingredients for biscoff cheesecake bars recipe

Instructions

Preheat the oven to 350 degrees.

flattened biscoff cookie crumbs and melted butter mixture into the bottom of a baking dish

Crush the Biscoff cookies into fine crumbs using a food processor and mix with the melted butter.

Flatten the buttery crumbs into the bottom of the baking dish or pan with parchment paper. Then, cook for 10 minutes, remove, and let it cool.

cream cheese, granulated sugar, and vanilla extract mixed altogether in a large transparent bowl using a handheld mixer

Put the cream cheese, granulated sugar, and vanilla extract in a large bowl.

Mix until smooth, using an electric mixer.

added the cool whip into the mixture then combined together using a handheld mixer

Add the cool whip to the bowl.

Whip until well-incorporated.

poured the mixture on top of the cooled crumbs and garnished with more crushed cookies and a whole lotus cookie

Pour the cheesecake mixture on top of the cooled Biscoff cookie crumbs.

Garnish with more crushed cookies and let chill for 2-4 hours.

a small slice of biscoff cheesecake bar in a stainless steel fork

Slice the chilled cheesecake with a knife. Then, serve and enjoy!

Hint: To achieve a smooth, creamy texture, soften the cream cheese to room temperature before blending with the sugar and vanilla extract.

⭐ Top Tips

  • For perfectly cut slices, freeze the cheesecake instead of placing it in the fridge.
  • Swirl melted Biscoff spread into the cheesecake batter before chilling for an added flavor boost.

FAQ

More Cheesecake Recipes

Looking for other recipes like this? Try these 3:

slices of Biscoff Cheesecake Bars arranged in a round plate
5 from 2 votes
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Biscoff Cheesecake Bars

Here's a rich and creamy dessert or snack recipe made with a delectable cheesecake layer on top of a buttery Biscoff cookie crust. These biscoff cheesecake bars are ideal for dessert lovers because they are simple to make and provide a unique and delicious treat!
Prep Time10 minutes
Rest Time2 hours
Total Time2 hours 10 minutes
Course: Dessert, Snack
Cuisine: American, Belgian
Servings: 9
Calories: 600kcal
Author: Lainey

Equipment

  • food processor
  • large mixing bowl
  • hand held or stand mixer

Ingredients

  • 1½ cups Biscoff cookies crushed (about 14 cookies)
  • 4 tablespoons unsalted butter melted
  • 16 ounces cream cheese softened
  • ⅔ cup sugar
  • 1 teaspoon vanilla
  • 18 ounces container cool whip

Instructions

  • Preheat the oven to 350 degrees.
  • Crush the biscoff cookies into fine crumbs using a food processor and mix with the melted butter.
  • Flatten the buttery crumbs into the bottom of the baking dish or pan with parchment paper.
  • Then, cook for 10 minutes, remove, and let it cool.
  • In a large bowl, mix softened cream cheese, granulated sugar, and vanilla until smooth.
  • Add in the cool whip and whip until well incorporated.
  • Pour the mixture on top of the cooled crumbs.
  • Garnish with more crushed cookies and let chill for 2-4 hours.
  • Slice the chilled cheesecake into bars with a knife. Then, serve and enjoy!
Leave a Comment
Calories: 600kcalCarbohydrates: 53gProtein: 7gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 73mgSodium: 200mgPotassium: 130mgFiber: 0.2gSugar: 39gVitamin A: 932IUCalcium: 112mgIron: 0.1mg
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Lumpiang Sariwa

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Enjoy the taste of Filipino culture with our delectable Lumpiang Sariwa recipe! This classic dish, packed with fresh vegetables and savory protein and wrapped in homemade fresh lumpia wrapper, provides a delicious blend of flavors and textures. Join us as we discover the secrets to making this famous Filipino staple suitable for every occasion!

Looking for more vegetable wrap recipes? Try my tofu wrap, curried chickpea wrap, and vegan burrito recipe!

a small bowl of peanut sauce and a lumpiang sariwa served on a white plate drizzled with a peanut sauce
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What is Lumpiang Sariwa?

Lumpiang Sariwa, also known as fresh lumpia or fresh spring rolls, was introduced to the Philippines by Chinese immigrants who brought their culinary traditions with them. It evolved over time into a distinctively Filipino dish, mixing fresh veggies, tofu, and a sweet-savory sauce wrapped in a thin crepe-like wrapping. Today, this dish is often served both for special occasions and for ordinary meals.

Learn how to make this savory fresh lumpia recipe with our step-by-step guide, which is suitable for both newbie chefs and experienced cooks. Let's go into the realm of lumpiang sariwa and expand your culinary skills!

Health Benefits Romaine Lettuce

  • Its potassium content promotes heart health.
  • It supports hydration with its high water content.
  • It contains dietary fiber, which improves digestion.
  • Its low calories and high water content aid in weight management.
  • Loaded with essential vitamins and minerals that maintain overall health.

Variations

  • Vegetable Filling - you may choose bean sprouts, mushrooms, water chestnuts, thinly sliced jicama, bamboo shoots, or shredded daikon radish as an addition or a replacement, if desired.
  • Protein - feel free to add other plant-based proteins or any meat of your choice.
  • Spicy - add chili flakes, chili peppers, or spicy sauce to the filling mixture and adjust the spiciness as desired.
  • Dipping Sauces - this dish can be served with a sweet and savory peanut sauce, vinegar-based dipping sauce with garlic and chili, or a hoisin-based sauce.
delicious lunpiang sariwa with peanut sauce on top

Substitutions

  • Wrappers - instead of homemade lumpia wrappers, you can use store-bought spring roll wrappers or rice paper wrappers as substitutes. Also, you can alternatively use gluten-free wrappers made from rice flour or tapioca starch for those with gluten allergies.
  • Carrots - you may use bell peppers, zucchini, singkamas, or celery if carrots are unavailable
  • Tofu- if you are allergic to tofu, you can leave it out or replace it with cooked and crumbled tempeh.

Storage

  • Refrigeration: Keep the lumpiang sariwa in an airtight container or wrap them tightly in plastic wrap. Place them in the refrigerator as soon as possible, and they should last for at least 2–3 days.
  • Separate Components: To avoid soggy wrappers, store the sauce separately from the lumpia. Keep the sauce in one container, and the lumpia in another.
  • Avoid Freezing: Lumpiang Sariwa is best-savored fresh, and freezing might affect the texture of the wrappers and filling. It is not advisable to freeze them since they may turn mushy when thawed.
  • Reheating: To prevent drying out the wrapper or overcooking the fresh lumpia, reheat them gently if needed. You can either quickly steam them or give them a quick microwave reheat to ensure they are thoroughly heated.
  • Serve chilled: Fresh Lumpia can be served chilled straight out of the fridge. Just be careful to keep it covered to avoid drying it out.

 Ingredients

Listed below are all the ingredients you will need:

Peanut Sauce:

Filling:

  • vegetable oil
  • sweet potatoes
  • jicama
  • vegan fish sauce
  • cabbage
  • carrots
  • vegetable broth
  • romaine lettuce leaves
  • firm tofu
  • green beans
  • sweet onions
  • garlic
  • salt
  • ground black pepper

Wrap Ingredients:

  • all-purpose flour
  • large eggs
  • vegetable oil
  • salt
  • whole milk
  • butter

See the recipe card for quantities.

ingredients for lumpiang sariwa recipe

Instructions

Gather and prepare all the ingredients for this recipe. Then, let’s begin!

peanut sauce ingredients boiled in a pan until thickened then transferred to a small white bowl

Combine all the peanut sauce ingredients.
Bring the mixture to a boil in a saucepan and reduce to a simmer until thickened while stirring once in a while.

Once thickened, transfer the lumpia sauce to a bowl and set aside.

sautéed minced garlic and chopped sweet onions in a heated skillet then added the firm tofu

Cook the filling by adding the oil to a heated skillet. Sauté minced garlic and chopped sweet onions for 60 seconds on medium-low heat.

Add the firm tofu cubes and cook until browned.

added the sweet potatoes, water, jicama, carrots, green beans, and shredded cabbage into the skillet

Add the sweet potatoes and pour in the water. Bring the mixture to a boil and reduce to a simmer for 5 minutes.

Add the jicama, carrots, green beans, and shredded cabbage, and stir fry for another 3 minutes while mixing constantly.

added a splash of vegan fish sauce to the mixture and seasoned with salt and ground black pepper and transferred into a bowl

Add a splash of vegan fish sauce. Season with salt and ground black pepper, to taste.

Transfer to a serving bowl and set aside.

the wrap ingredients (except the butter) whisked together in a mixing bowl

Place all the wrap ingredients (except the butter) in a mixing bowl.

Whisk together until fully incorporated.

spread the butter to the skillet, poured half a cup of the mixture into it, and swirled until the wrap mixture covers all the surfaces of the pan.

Add the butter to a nonstick skillet.

Scoop and pour half a cup of the mixture into the hot pan. Swirl until it covers all the surfaces of the pan.

flipped the wrap, cooked the other side, then transferred to a plate

Cook until the top becomes dry before flipping using a spatula.

Cook for another minute and remove from the skillet. Repeat the process with the remaining wrap batter.

a lumpiang sariwa assembled on a plate with the romaine lettuce leaf in the center of each wrap, vegetable fillings on top, then folded and drizzled with peanut sauce

To assemble, place the romaine lettuce leaf in the center of each wrap. Add in a couple of tablespoons of the lumpia filling and wrap or fold.

Drizzle with the peanut sauce. Serve immediately.

lumpiang sariwa served on a white plate drizzled with peanut sauce

Hint: Roll the dough thinly and evenly to achieve a delicate feel when making homemade wraps. Allow the freshly cooked wrappers to rest briefly before filling and rolling to prevent tearing and ensure they keep their shape during the cooking.

⭐ Top Tip

To make the best lumpiang sariwa, don't overcook your vegetables—keeping their texture adds to the dish's freshness. Also, when wrapping, gently tuck the filling to avoid ripping the delicate wrapper, resulting in an attractive display and a delightful eating experience.

FAQ

More Vegetable Wrap Recipes

Looking for other recipes like this? Try these 3:

lumpiang sariwa with peanut sauce on a round white plate
5 from 1 vote
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Lumpiang Sariwa

Discover the flavors of Lumpiang Sariwa, a delicious Filipino dish that combines tofu and fresh vegetables wrapped with a homemade lumpia wrapper and served with a savory-sweet peanut sauce. It's ideal for enjoying a bit of the Philippines at home on any occasion!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Filipino
Servings: 6
Calories: 428kcal
Author: Lainey

Equipment

  • small and medium-sized bowls
  • whisk or spoon
  • nonstick skillet
  • saucepan
  • plates
  • spatula

Ingredients

Peanut Sauce:

  • 2 cups vegetable broth
  • ½ cup brown sugar
  • 3 tablespoons chopped peanuts
  • 2 tablespoons cornstarch diluted with 1⁄4 cup water
  • 1 tablespoon soy sauce
  • 2 teaspoons vegetarian oyster mushroom sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt

Filling:

  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • ½ cup chopped sweet onions
  • ½ cup firm tofu cut into strips
  • 2 cups diced sweet potatoes
  • ½ cup vegetable broth
  • 1 cup shredded cabbage
  • ½ cup diced jicama
  • ½ cup thinly sliced carrots
  • ½ cup chopped green beans
  • 1 tablespoon vegan fish sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 romaine lettuce leaves

Wrap Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups whole milk
  • 2 tablespoons vegetable oil
  • ¼ teaspoon salt
  • 2 teaspoons butter

Instructions

Peanut Sauce:

  • Combine all the peanut sauce ingredients. Then, bring the mixture to a boil and reduce to a simmer until thickened while stirring once in a while.
  • Once thickened, transfer to a bowl and set aside.

Filling:

  • Cook the filling by adding the oil to a heated skillet. Then, sauté minced garlic and chopped sweet onions for 60 seconds on medium-low heat.
  • Add the firm tofu and cook until browned. Then, add the sweet potatoes and pour in the water or vegetable broth.
  • Bring the mixture to a boil and reduce to a simmer for 5 minutes.
  • Add the shredded cabbage, jicama, carrots, and green beans, and stir fry for another 3 minutes while mixing constantly.
  • Add a splash of vegan fish sauce. Then, season with salt and ground black pepper, to taste.
  • Transfer to a serving bowl and set aside.

Wrap:

  • Place all the wrap ingredients (except the butter) in a mixing bowl. Then, whisk together until fully incorporated.
  • Add the butter to a skillet. Then, scoop and pour half a cup of the mixture into the hot pan.
  • Swirl until it covers all the surfaces of the pan. Cook until the top becomes dry before flipping.
  • Cook for another minute and remove from the skillet. Repeat the process with the remaining wrap batter.
  • To assemble, place the romaine lettuce leaf in the center of each wrap. Then, add in a couple of tablespoons of the filling and wrap or fold.
  • Drizzle with the peanut sauce. Then, serve immediately.
Leave a Comment
Calories: 428kcalCarbohydrates: 58gProtein: 12gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 62mgSodium: 1231mgPotassium: 555mgFiber: 5gSugar: 27gVitamin A: 10978IUVitamin C: 12mgCalcium: 178mgIron: 3mg

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Vegan Apple Pie Cookies

· 13 Comments

Made with fresh apples, cinnamon, and a flaky crust, these Vegan Apple Pie Cookies are the perfect way to satisfy your sweet tooth while staying true to your vegan lifestyle. Plus, they make your kitchen smell amazing while they're baking!

Looking for more healthy cookie recipes? Try my Oatmeal Cookies, Best Coconut Flour Chocolate Chip Cookies, and Sweet Potato Cookies.

freshly baked apple pie cookies cooled on a wire rack
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This no-egg recipe is absolutely perfect for the fall season! The delightful blend of baked apple and cinnamon is just what you need to embrace the autumn weather.

Health Benefits of Apples

  • Rich in dietary fiber, aiding digestion and promoting gut health
  • Packed with antioxidants, helping to reduce the risk of chronic diseases
  • Low in calories and fat, making them a weight-friendly snack option
  • Contains vitamins and minerals, such as vitamin C and potassium

Variations

  • Spicy Twist: Add a pinch of nutmeg, cloves, or ginger to the apple filling for a warm and aromatic touch.
  • Flavor Boost: Enhance the taste with a splash of vanilla extract in the dough or filling for added depth.
  • Citrus Zing: Add a squeeze of lemon juice to the apple mixture to brighten the flavors and balance the sweetness.
  • Feel free to fold in chopped nuts or dried fruits into the filling for added texture and flavor.
tasty vegan cookies with apple filling

Substitutions

  • Brown Sugar Swap: For a richer flavor, substitute granulated sugar with brown or coconut sugar
  • Festive Blend: Experiment with pumpkin pie spice instead of cinnamon for a seasonal twist on these cookies.

Storage

  • These dairy-free Apple Pie Cookies can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
  • To enjoy, simply thaw frozen cookies at room temperature or microwave them for a quick warm-up.
  • Unbaked cookie desserts can be frozen for up to 1 month and baked directly from frozen.

 Ingredients

list of ingredients of vegan apple pie cookies

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Crust:

combined dry ingredients on a bowl

In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Stir to evenly distribute.

added oil on the flour mixture

Pour the oil into the flour mix. Stir or whisk to incorporate, mixing until clumps form.

stirred dough

Add in cold water, stir until a dough forms. Some crumbles may remain, but do not over mix.

pulled together cookie dough

Pull cookie dough together. Form into a disc and wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

Filling:

finely diced apples

Peel and finely dice (the smaller the better) the apples.

diced apples covered with sugar and cinnamon

Add apples to a small bowl and cover with sugar and cinnamon.

apple pie filling

Toss to coat.

Assemble:

rolled dough on parchment paper

Line baking trays with parchment. Roll dough out to ¼”/6mm thick between two layers of lightly floured parchment.

cut rounds from flattened dough

Cut out even 3”/7.5cm rounds (fluted edges optional). Try to cut as many rounds out from the first roll as possible. Dough scraps can be rerolled once, but it gets tough very quickly.

apple filling on crust pieces

Place half the pie crust pieces on one of the prepared baking sheets. Scoop a heaping 1 tbsp/15ml of apple pie filling into the center of each piece.

cut piece of dough on top of the filling

Brush the edges of the dough (around the filling) with a little bit of oat milk or water. Place another cut piece of dough on top of the filling, lining up the edges. Press gently to remove any trapped air and make sure there are no leakages.

brushed milk on cookie tops

Brush the tops with oat milk and sprinkle with raw cane sugar. Use a sharp knife to cut a small vent in the top of each one.

freshy baked apple cookies

Chill in the fridge for 15 minutes before baking.Preheat oven to 375°F/190 C about 10 minutes before ready to bake. Bake for 24-27 minutes until golden brown on edges. Remove from oven and allow to cool completely.

bitten in half apple pie cookies

Hint: To prevent the dough from sticking while rolling it out, lightly dust both sides with flour and roll it between two sheets of parchment paper. This makes the process easier and ensures a smooth, uniform crust for your Vegan Apple Pie Cookies.

⭐ Top Tip

Be sure to finely dice the apples for the filling to ensure even cooking and a perfect blend of flavors in the cookie. Uniformly sized apple pieces will also give your Vegan Apple Pie Cookies a delightful texture in every bite.

FAQ

More Recipes

Looking for other recipes like this? Try these 3:

tasty Vegan Apple Pie Cookies on wire rack
5 from 9 votes
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Vegan Apple Pie Cookies

Whip up this guilty-free apple pie cookies, perfect for those on the lookout for flavor and wholesome ingredients!
Prep Time45 minutes
Cook Time25 minutes
Resting Time45 minutes
Total Time1 hour 55 minutes
Course: Breakfast, Snacks, Vegan
Cuisine: Cookies
Servings: 10 3” “cookies”
Calories: 205kcal

Ingredients

Crust:

  • 2 cups /240g all-purpose flour
  • 2 tablespoons /25g granulated sugar
  • ¼ teaspoon /2g salt
  • ½ teaspoon /2g baking powder
  • ½ cup /120ml vegetable oil
  • 4 tablespoons /60ml very cold water

Filling:

  • 2 medium/250g apples peeled and finely diced
  • 2 tablespoons /25g granulated sugar
  • 1 teaspoon /2g ground cinnamon

Topping:

  • 2 tablespoons /30ml oat milk
  • 2 tablespoons /25g raw cane sugar

Instructions

Crust:

  • In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to evenly distribute.
  • Pour the oil into the flour mix. Stir to incorporate, mixing until clumps form.
  • Add in cold water, stir until a dough forms. Some crumbles may remain, but do not over mix.
  • Pull dough together. Form into a disc and wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.

Filling;

  • Peel and finely dice (the smaller the better) the apples.
  • Add apples to a small bowl and cover with sugar and cinnamon. Toss to coat.

Assemble:

  • Line baking sheets with parchment.
  • Roll dough out to ¼”/6mm thick between two layers of lightly floured parchment.
  • Cut out even 3”/7.5cm rounds (fluted edges optional). Try to cut as many rounds out from the first roll as possible. Dough scraps can be rerolled once, but it gets tough very quickly.
  • Place half the pieces on one of the prepared baking sheets. Scoop a heaping 1 tbsp/15ml of apple mixture into the center of each piece.
  • Brush the edges of the dough (around the filling) with a little bit of oat milk or water.
  • Place another cut piece of dough on top of the filling, lining up the edges. Press gently to remove any trapped air and make sure there are no leakages.
  • Brush the tops with oat milk and sprinkle with raw cane sugar. Use a sharp knife to cut a small vent in the top of each one.
  • Chill in the fridge for 15 minutes before baking.*
  • Preheat oven to 375°F/190°C about 10 minutes before ready to bake.
  • Bake for 24-27 minutes until golden brown on edges.
  • Remove from oven and allow to cool completely.
  • Baked cookies can be stored in an airtight container in the fridge for 3 days or in the freezer for up to 1 month. Serve at room temperature.
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Notes

  1. Unbaked cookies can be frozen for up to 1 month and baked directly from frozen.
Serving: 1cookieCalories: 205kcalCarbohydrates: 25gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 88mgFiber: 1gSugar: 7g

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Mini Pecan Pies Recipe

· 4 Comments

Are you searching for a decadent dessert that is simple to prepare and suitable for any occasion- like Thanksgiving or the holidays? Check out these mini pecan pies! These bite-sized pies are ideal to make whenever you want a delicious treat without having to bake a full-sized pie. Enjoy!

Craving for more delicious mini dessert recipes? Try my Mini Fruit Pizza Filling, Mini Apple Pie Pops, and Mini Chocolate Chip Cookies recipe!

freshly baked mini pecan pies on a cooling rack
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What is Mini Pecan Pies Recipe?

Mini pecan pies are sweet, delicious, and quick desserts that are perfect for parties or any gatherings. With their golden crusts and sweet, nutty filling, these bite-sized treats will quickly become a favorite. They provide all of the warmth and flavor of traditional pecan pie in a handy, easy-to-serve form.

This mini pecan pie recipe lets you quickly make a batch of delicious sweet treats. Try making this dessert for your next event, or keep it on hand for a delicious pick-me-up. Regardless of how you serve these mini pecan pies, they will surely be a hit!

Read more below to learn the tips and instructions for making these delicious mini pecan pies in your kitchen. Enjoy!

Health Benefits of Pecans

  • Rich in antioxidants like vitamin E that help combat oxidative stress.
  • A rich source of dietary fiber that promotes gut health.
  • It contains healthy fats that reduce the risk of heart disease.
  • It has magnesium, which can help manage blood sugar levels.
  • It is rich in calcium which is necessary for strong, healthy bones.

Variations

  • Mini Chocolate Pecan Pies - add chocolate chips, cocoa powder, or a drizzle of melted chocolate on top
  • Mini Salted Caramel Pecan Pies - add caramel sauce on top after baking or add caramel into the filling for a gooey, indulgent delight
  • Mini Coconut Pecan Pies - add shredded coconut to the filling or top with coconut flakes for a tropical flavor.
  • Mixed Nut Mini Pies - consider adding other nuts to the filling, such as walnuts, almonds, or hazelnuts, to improve its protein content and texture.
delicious mini pecan pies placed on a cooling rack

Substitutions

  • Syrup - replace the corn syrup with maple syrup, honey, or agave nectar to give your mini pecan pies a more natural, fragrant sweetness.
  • Butter - feel free to use plant-based butter substitutes to make dairy-free pecan pies
  • Sweetener - you may use healthier sugar alternatives like stevia, coconut sugar, or monk fruit sweetener instead of brown sugar
  • Flour - for people with gluten allergies or celiac disease, use a gluten-free flour pie crust.

Storage

  • Cooling: Before refrigerating, make sure that the mini pecan pies are cooled completely to prevent moisture buildup, which might result in a soggy texture.
  • Refrigeration: Place the mini pecan pies in a single layer in an airtight container or wrap each one individually in plastic wrap. Then refrigerate them for 3-4 days. To prevent odor absorption, store them in a different area of the refrigerator from items with strong odors.
  • Freezing: You can freeze the pies to keep them good for several months. To prevent freezer burn, tightly cover each pie in plastic wrap and then foil.
  • Reheating: Allow the mini pecan pies to come to room temperature before serving, or gently warm them in the oven for a more fresh taste.

 Ingredients

Listed below are all the ingredients you will need:

  • pie crust
  • light corn syrup
  • brown sugar
  • unsalted butter
  • egg
  • vanilla extract
  • pecans

See recipe card for quantities.

ingredients for the mini pecan pies recipe

Instructions

Preheat the oven to 350 degrees.

pie crust rolled out on a floured surface then cut circles using 3-inch cookie cutter

Gently roll out the pie crust on a floured surface.

With a 3-inch cookie cutter or glass, cut out 12 circles from the pie crust.

placed each piece of pie crust in the muffin pan cavities then mixed the corn syrup, brown sugar, melted butter, egg, and vanilla extract using a whisk in a white bowl

Generously coat a 12-count muffin tin with nonstick cooking spray and carefully place each piece of pie crust in each muffin cavity (each piece should come up the sides about halfway in each muffin cavity).

Combine the corn syrup, brown sugar, melted butter, large egg, and vanilla extract until combined.

added the chopped pecans into the mixture then filled each pie crust with about 1 tablespoon of filling

Then, add the chopped pecans.

Fill each pie crust with about 1 tablespoon of pecan pie filling (the filling should not rise above the edges of the crust).

baked the mini pecan pies then cooled in the pan for a few minutes before removing

Bake for 25 minutes, or until the filling begins to solidify.

Cool completely in the pan for 10 minutes before removing.

a half of mini pecan pie held by a hand

You can pair these mini pecan pies with smoothies, vanilla ice cream, and milk, or add a dollop of whipped cream on top. Enjoy!

Hint: To avoid soggy crusts in mini pecan pies, you may blind bake them for 5-7 minutes before filling.

⭐ Top Tips

  • Use a mini muffin pan or mini tart pan to ensure consistent size and structure. Also, lightly grease or line your muffin tins or tart pans to prevent sticking and easy removal after baking.
  • Make sure you don't overfill the crusts with the filling, since it will overflow during baking. Ideally, it should be two-thirds to three-quarters full.
  • These mini pecan pies bake more quickly than regular pies, so keep an eye on them and check their doneness after 15 to 20 minutes.

FAQ

More Pie Recipes. Looking for other recipes like this? Try these 3:

mini pecan pies on a white plate
5 from 2 votes
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Mini Pecan Pies Recipe

These bite-sized mini pecan pies are a traditional dessert. They're the ideal sweet treat for any occasion, whether it's a party or a holiday, thanks to their rich, gooey pecan filling and buttery shell. They are easy to prepare and unbelievably tasty!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: pastry
Cuisine: Dessert
Servings: 30 mini pecan pies
Calories: 63kcal
Author: Lainey

Equipment

  • oven
  • 3-inch cookie cutter or glass
  • muffin pan
  • nonstick cooking spray
  • Mixing bowl
  • Whisk
  • tablespoon

Ingredients

  • 1 pie crust
  • ⅓ cup light corn syrup
  • ¼ cup brown sugar
  • 1½ tablespoons unsalted butter melted
  • 1 egg lightly beaten
  • ½ teaspoon vanilla extract
  • ½ cup chopped pecans

Instructions

  • Preheat the oven to 350 degrees.
  • Gently roll out the pie crust on a floured surface. With a 3-inch cookie cutter or glass, cut out 12 circles from the pie crust.
  • Generously coat a 12-count muffin pan with nonstick cooking spray and carefully place each piece of pie crust in each muffin cavity (each piece should come up the sides about halfway in each muffin cavity).
  • Combine the corn syrup, brown sugar, melted butter, egg, and vanilla extract until combined, then add the chopped pecans.
  • Fill each pie crust with about 1 tablespoon of filling (the filling should not rise above the edges of the crust).
  • Bake for 25 minutes, or until the filling begins to solidify.
  • Cool completely in the pan for 10 minutes before removing.
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Calories: 63kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 7mgSodium: 28mgPotassium: 18mgFiber: 0.3gSugar: 5gVitamin A: 26IUVitamin C: 0.02mgCalcium: 5mgIron: 0.2mg

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Chai Spice Cinnamon Rolls

· 18 Comments

Start your day with our Chai Spice Cinnamon Rolls! Bursting with the warm, aromatic spices of chai and the classic sweetness of cinnamon, these nut-free and egg-free rolls are perfect for breakfast or dessert—either way, they're sure to become your next favorite!

Looking for other beginner-friendly bread recipes like this? Bake my Vegan Cinnamon Raisin Bread, Addicting Filipino Ensaymada Recipe, and Easiest Ever Cinnamon Roll Bites.

homemade cinnamon rolls with chai spice
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Health Benefits of Chai

  • Strengthens the immune system.
  • Improves digestion and reduces nausea.
  • Reduces inflammation.
  • Fights free radicals.
  • Lowers blood pressure and cholesterol.
  • Provides a natural energy boost.

Substitutions

  • If you don't have all the spices on hand, you can use a store-bought chai spice mix.
  • For a richer flavor, use whole milk instead of low-fat milk.
  • For a vegan version, substitute the butter with a plant-based alternative and use a non-dairy milk.

Variations

  • Add a teaspoon of vanilla extract to the dough for a richer flavor.
  • Combine powdered sugar with a little milk or cream cheese and drizzle over the rolls.

Storage

  • If you have any leftover Chai Spice Cinnamon Rolls, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month.
  • To reheat, simply warm them in the microwave for a few seconds or in a preheated oven at 350°F for about 10 minutes.
fluffy chai cinnamon rolls

Ingredients

Listed below are all the ingredients you will need:

Dough:

  • instant yeast
  • all-purpose flour
  • light brown sugar
  • unsalted butter, softened
  • whole milk, warmed
  • coarse salt

Filling:

Pan Sauce:

  • unsalted butter
  • heavy cream
  • packed light brown sugar

See recipe card for quantities.

ingredients of chai spiced cinnamon rolls

Instructions

Prepare the dough:

combined flour, yeast, salt, and brown sugar in bowl

In a large bowl, combine the flour, yeast, ½ teaspoon salt, and 1 tbsp/13g brown sugar.

stirred in warm milk

Add the warm milk and stir until a shaggy mass forms.

added cubbed butter

Add the 3 tbsp/45g butter in small cubes and mix to completely combine, using your hands as needed to help work the butter in.

dough on floured surface
kneaded dough

Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.

rested dough in oiled bowl

Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until doubled in size, about 1 hour.

Prepare the pan sauce:

sugar, butter, and cream in pan

Grease a 9” x 13”/22.5cm x 32.5cm baking pan. Prepare the brown sugar.

heated sugar mixture

In a small saucepan, combine 3 tbsp/45g butter, 2 tbsp/30ml cream, and ½ cup/100g brown sugar over medium heat.

sugar glaze poured to baking pan base

Pour into the base of the baking pan and spread around.

Prepare the filling:

combined sugar and spices in small bowl

In a small bowl, combine ½ cup/100g granulated sugar and all the spices. Stir until evenly distributed.

Assemble the rolls:

risen dough rolled into a rectangle

Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 12” x 16”/35cm x 50cm.

spiced sugar spread on dough

Spread 2 tbsp/30g softened butter onto surface. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.

dough rolled up

Starting on a short end, roll the dough up gently but tightly. Turn the dough so the seam is underneath.

cut rolled dough

Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.

chai spice cinnamon dough rolls placed in baking pan

Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).

During the last rise, preheat the oven to 350°F.

baked cinnamon rolls with chai

Once risen, remove the plastic and bake for 25-30 minutes until just starting to go golden brown on top.

Remove from the oven and cool for 15 to 20 minutes before serving.

easy Chai Spice Cinnamon Rolls on baking pan

⭐ Top Tips

Make sure the milk is warm, not hot, to help the yeast activate properly. Milk should be at 100° F-115° F/37-45 C for best results. Cold milk works but it will take longer to rise.

FAQ

a tasty cinnamon chai spiced roll
4.88 from 8 votes
Print Pin Recipe

Chai Spice Cinnamon Rolls

Get ready to roll with our Chai Spice Cinnamon Rolls! Bursting with chai and cinnamon, these nut-free, egg-free treats are perfect for breakfast or dessert. Warm, fluffy, and oh-so-delicious!
Prep Time30 minutes
Cook Time25 minutes
Resting Time1 hour 30 minutes
Total Time2 hours 25 minutes
Course: Bread, Breakfast, Desserts, Snacks, Soy-free
Cuisine: American
Servings: 12 servings
Calories: 270kcal

Ingredients

Dough:

  • 2 ¼ teaspoons / 7g instant yeast
  • 3 cups / 360g all-purpose flour
  • 1 tablespoon / 13g light brown sugar
  • 3 tablespoons / 45g unsalted butter softened
  • 1 cup / 235ml whole milk warmed
  • ½ teaspoon / 3g coarse salt

Filling:

  • 2 tablespoons / 30g unsalted butter softened
  • 1 ½ teaspoons / 3g ground cardamom
  • 1 ¼ teaspoons / 3g ground cinnamon
  • 1 teaspoon / 2g ground ginger
  • ½ teaspoon / 1g ground nutmeg
  • ½ teaspoon / 1g ground cloves
  • ½ cup / 10g packed light brown sugar

Pan Sauce:

  • 3 tablespoons / 45g unsalted butter
  • 2 tablespoons / 30ml heavy cream
  • ½ cup / 100g packed light brown sugar

Instructions

Prepare the dough:

  • In a large bowl, combine the flour, yeast, salt, and 1 tbsp/13g brown sugar. Add the warm milk and stir until a shaggy mass forms.
  • Add the 3 tbsp/45g butter in small cubes and mix to completely combine, using your hands as needed to help work the butter in.
  • Knead for 5-7 minutes on a lightly floured surface until the dough is smooth and stretchy.
  • Place the ball in an oiled bowl and cover with plastic wrap or a damp towel. Place in a warm place and allow to rise until doubled in size, about 1 hour.*

Prepare the pan sauce:

  • Grease a 9” x 13”/22.5cm x 32.5cm baking pan.
  • In a small saucepan, combine 3 tbsp/45g butter, 2 tbsp/30ml cream, and ½ cup/100g brown sugar over medium heat.
  • Heat, stirring until all of the sugar is dissolved and the solution is syrupy and bubbling. Pour into the base of the baking pan and spread around.

Prepare the filling:

  • In a small bowl, combine ½ cup/100g brown sugar and all the spices. Stir until evenly distributed.

Assemble the rolls:

  • Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 12” x 16”/35cm x 50cm.
  • Spread 2 tbsp/30g softened butter onto surface. Sprinkle spiced sugar into an even layer over the surface, getting all the way to the edges.
  • Starting on a short end, roll the dough up gently but tightly. Turn the dough so the seam is underneath.
  • Cut dough into 12 even segments with a very sharp knife. Place them in the prepared baking dish so that they are evenly spaced.
  • Cover with plastic wrap or a damp cloth. Allow to rise again until doubled (about 30-45 minutes).
  • During the last rise, preheat the oven to 350°F.
  • Once risen, remove the plastic and bake for 25-30 minutes until just starting to go golden on top.
  • Remove from the oven and cool for 15 to 20 minutes before serving.
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Notes

*Milk should be at 100° F-115° F/37-45 C for best results. Cold milk works but will take longer to rise.
Rising time will vary depending on how warm the ambient temperature is. Warmer dough (under 115°F/45 C or the yeast will be killed off) will rise faster.
To prepare the rolls ahead of time for easy morning consumption, proceed with the instructions up until the second rise the night before. Before allowing the second rise to happen, cover the pan tightly and place in the fridge overnight. In the morning, remove the rolls from the fridge and allow them to come to room temperature before baking.
Baked rolls can be stored in an airtight container in the fridge or freezer and reheated in the oven before eating.
Serving: 1rollCalories: 270kcalCarbohydrates: 43gProtein: 4gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgFiber: 1gSugar: 20g

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Pumpkin Spice Granola

· 2 Comments

Make a delicious batch of gluten-free Pumpkin Spice Granola with oats, walnuts, pumpkin seeds, and a hint of maple syrup. It's infused with cinnamon, ginger, cloves, and nutmeg, and topped with tasty dried cranberries. Perfect for a satisfying snack or a delightful breakfast treat!

Add this to your favorite smoothie bowl like this Easy Smoothie Bowl for added crunch. For a cozy evening treat, enjoy it with a warm mug of Tsokolate or this Easy Dalgona Matcha.

vegan pumpkin spice granola with milk on a small bowl
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Pumpkin Spice Granola is super popular in the fall, especially during Thanksgiving and Halloween. People love its spicy, cozy flavor during holiday get-togethers and baking sessions. It's like a warm hug in a bowl!

Health Benefits of Pumpkin Spice

Pumpkin spice contains a blend of spices like cinnamon, ginger, cloves, and nutmeg, each offering potential health benefits:

  • Cinnamon may help regulate blood sugar levels and reduce inflammation.
  • Ginger has anti-inflammatory properties and aids digestion.
  • Cloves are rich in antioxidants and may have antimicrobial properties.
  • Nutmeg may support brain health and digestion.

Variations

  • Creamy Delight: Serve with yogurt instead of milk for a creamy and protein-packed breakfast or snack.
  • Pumpkin-infused Goodness: Mix in pumpkin puree for extra fall flavor and moistness in your granola recipes.
  • Chocolate Indulgence: Sprinkle in chocolate chips for a decadent treat that satisfies any sweet tooth.
  • Seeds of Goodness: Add sunflower seeds alongside pepitas for extra crunch and nutrition.
crunchy pumpkin spice granola in an open lid jar

Substitutions

  • Nutty Twist: Substitute walnuts with pecans for a richer, nuttier flavor profile.
  • Pumpkin Pie Spice Blend: Replace individual spices with pumpkin pie spice for a convenient shortcut.
  • Olive Oil Elixir: Swap coconut oil with olive oil for a lighter option packed with healthy fats.
  • Spice it Up: Experiment with allspice or vanilla extract for a unique twist on traditional flavors.

Storage

  • Store the Pumpkin Spice Granola in an airtight container at room temperature for up to 10 days for optimal freshness.
  • If you prefer a longer shelf life, you can store it in the fridge for up to 2 weeks or freeze it for up to 3 months.

 Ingredients

Listed below are all the ingredients you will need:

  • rolled oats
  • walnuts
  • raw pepitas (pumpkin seeds)
  • maple syrup
  • coconut oil
  • salt
  • ground cinnamon
  • ground ginger
  • ground cloves
  • ground nutmeg
  • dried cranberries

See recipe card for quantities.

list of ingredients of pumpkin spice granola

Instructions

chopped walnuts

Preheat oven to 300°F/150 C. Line a baking sheet with parchment paper or a silicon baking mat. Meanwhile, roughly chopped the walnuts.

rolled oats, chopped walnuts, and pepitas on a bowl

In a large bowl, combine the rolled oats, chopped walnuts, and pepitas.

combined oats, chopped walnuts, and pepitas

Stir to distribute.

hot mixture of coconut oil and maple syrup

In a small saucepan, heat the coconut oil and maple syrup until the coconut oil is melted. Remove from heat and stir in the salt and spices.

mixed maple mixture to dry ingredients

Pour the maple mixture over the dry ingredients. Stir until everything is well coated.

mixture spread evenly on baking sheet

Spread out the mixture on the prepared baking sheet into an even layer. Bake for 30-40 minutes without stirring until golden brown.

baked mixture

Remove from oven and allow to cool completely without disrupting the mixture. The less the mixture moves while baking and cooling, the more clusters will form.

crumbled mixture with cranberries

Sprinkle the cranberries over the mixture and break the granola into pieces.

granola pumpkin spice inside a mason jar with lid opened

Hint: For extra crunchy clusters, resist the urge to stir the granola while it bakes. Patience is key for achieving that perfect texture!

⭐ Top Tips

  • Take your time to thoroughly mix the dry ingredients with the maple syrup and coconut oil mixture to ensure every oat and nut is coated for maximum flavor.
  • Bake the granola without stirring to allow clusters to form. Once baked, let it cool completely before breaking it into pieces for the perfect balance of crunch and chewiness.

FAQ

More Recipes

Looking for other recipes like this? Try these 3:

crunchy and yummy pumpkin spice granola in a mason ar
5 from 1 vote
Print Pin Recipe

Pumpkin Spice Granola

Whip up crunchy Pumpkin Spice Granola with oats, walnuts, and pumpkin seeds. Sweetened with maple syrup and spiced with cinnamon, ginger, cloves, and nutmeg. Top it off with dried cranberries for a tasty snack or breakfast!
Prep Time10 minutes
Bake Time40 minutes
Total Time50 minutes
Course: Breakfast, Snacks, Vegan
Cuisine: American
Servings: 2 quarts
Calories: 240kcal

Ingredients

  • 3 ½ cups / 325g rolled oats
  • ¾ cups / 75g walnuts coarsely chopped
  • ¾ cups / 125g raw pepitas (pumpkin seeds)
  • ½ cup / 120ml maple syrup
  • ⅓ cup / 78ml coconut oil
  • ½ teaspoon / 3g salt
  • 2 teaspoons / 4g ground cinnamon*
  • 1 ½ teaspoons / 3g ground ginger*
  • ½ teaspoon / 1g ground cloves*
  • ½ teaspoon / 1g ground nutmeg*
  • ¾ cups / 95g dried cranberries

Instructions

  • Preheat oven to 300°F/150 C. Line a baking sheet with parchment or a silicon baking mat.
  • In a large bowl, combine the rolled oats, chopped walnuts, and pepitas. Stir to distribute.
  • In a small saucepan, heat the coconut oil and maple syrup until the coconut oil is melted.
  • Remove from heat and stir in the salt and spices.
  • Pour the maple mixture over the dry ingredients. Stir until everything is well coated.
  • Spread out the mixture on the prepared baking sheet into an even layer.
  • Bake for 30-40 minutes without stirring until golden brown.
  • Remove from oven and allow to cool completely without disrupting the mixture. The less the mixture moves while baking and cooling, the more clusters will form.
  • Sprinkle the cranberries over the mixture and break the granola into pieces.
  • Store in an airtight container at room temperature for up to 10 days.
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Notes

*Spices can be replaced with a total of 4 ½ tsp of preferred pumpkin spice blend.
Serving: 0.5cupCalories: 240kcalCarbohydrates: 29gProtein: 5gFat: 13gSaturated Fat: 5gSodium: 90mgFiber: 4gSugar: 10g

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Ginisang Patola with Mushroom

· 4 Comments

This Ginisang Patola with Mushroom recipe is a must-try if you're searching for an easy and delicious Filipino dish! Patola (sponge gourd) is sautéed in a rich mixture of shiitake mushrooms, vermicelli noodles, and plant-based meat substitute slices which makes a healthy option for lunch or dinner.

Looking for more easy stir-fried vegetable recipes? Try Stir-Fry Mung Bean Sprouts, Easy Stir Fry Cabbage, and Tofu Stir Fry with Snow Peas recipes!

a bowl of delicious ginisang patola with mushroom
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What is Ginisang Patola with Mushroom?

Ginisang Patola with Mushroom is a classic Filipino dish made with sautéed sponge gourd and mushrooms. It's a simple, versatile, and nutritious recipe that can be served as a side dish or as a main course. It's a comforting soup that exemplifies Filipino cuisine by blending fresh veggies with a sautéing technique to produce a quick and easy meal.

This stir-fry recipe is made with plant-based meat substitute slices and vermicelli noodles for a vegetarian version which makes it a healthier option for lunch or dinner. Read more about this simple Filipino dish and give it a try. Happy cooking!

Health Benefits of Patola (Sponge Gourd)

  • Aids blood sugar management.
  • A rich source of vitamins and minerals.
  • It helps lower the risk of chronic diseases.
  • Improves weight management and digestion.

Variations

  • Vegetable Mix: Add more vegetables for color and texture. To add diversity to the sauté mix, try adding snap peas, bell peppers, or carrots.
  • Protein Selection: Feel free to use tofu, tempeh, or any meat of your choice for a source of protein.
  • Flavor twist: You may add chili peppers for a spicy kick, or ginger, roasted garlic, and soy sauce for a slightly distinct flavour profile.
ginisang patola with mushroom served in a white bowl

Substitutions

  • Patola (Sponge Gourd or Luffa): Zucchini or cucumber can be used if patola is unavailable. When cooked, they both have a mild flavor and a similar texture.
  • Mushroom: You can replace shiitake mushrooms with cremini, portobello, or button mushrooms. They provide a unique flavor and texture.
  • Garlic and Onions: If fresh garlic or onions are not available, garlic and onion powder can be used. Leeks and shallots are also good onion alternatives.

Storage

  • Store it in an airtight container to avoid moisture loss and contamination, and refrigerate for up to 3-4 days.
  • If you decide to freeze, use a freezer-safe container or a resealable freezer bag and store in the freezer for up to two months. To track storage time, label the container with the date.

 Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

ingredients for the ginisang patola with mushroom recipe

Instructions

Prepare all the ingredients and let’s begin!

fried plant-based meat and sautéed onion in a skillet

Heat oil on skillet over medium heat and add the sliced plant-based meat substitute. Fry until crisp, and then remove from the skillet.

In the same pan, sauté onions until fragrant.

added shiitake mushrooms, patola, and oyster sauce

Add the shiitake mushrooms and the sliced patola, and continue sautéing for another minute.

Pour in the oyster mushroom sauce and mix well.

added broth, garlic, vermicelli, and fried plant-based meat.

Add the vegetable broth and bring the mixture to a boil; reduce to a simmer and cook for 10 minutes or until the patola is soft.

Add the garlic, chinese vermicelli noodles, and the fried plant-based meat.

seasoned with salt and pepper, served in a bowl

Season with salt and ground black pepper, to taste.

Serve in a bowl with rice and garnish with green onions. Enjoy this healthy dish!

ginisang patola with mushrooms, plant-based meat, and noodles

Hint: To achieve the best flavor in Ginisang Patola with Mushroom, sauté the spices until fragrant before adding the patola and mushrooms. This makes a rich base and keeps the vegetables from becoming too soft while cooking.

⭐ Top Tip

Avoid overcooking the mushrooms and patola (sponge gourd), which can become mushy or rubbery. Add them near the end of the sautéing process to preserve their crisp-tender texture and enhance the overall flavor of the dish.

FAQ

More Filipino Vegetable Recipes

Looking for other recipes like this? Try these 3:

a bowl of hearty and delicious ginisang patola with mushroom
5 from 2 votes
Print Pin Recipe

Ginisang Patola with Mushroom

Here's a quick and easy Filipino dish made of sautéed patola (sponge gourd) with mushrooms, noodles, and vegetarian meat in a flavorful broth. Enjoy this healthy dish as a side or main entrée for a satisfying lunch or supper!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Filipino
Servings: 4
Calories: 183kcal
Author: Lainey

Ingredients

  • 2 tablespoons vegetable oil
  • ¼ cup white onion sliced
  • 1 tablespoon minced garlic
  • ½ cup choice of plant-based meat substitute sliced
  • ½ cup shiitake mushrooms sliced
  • 1 tablespoon oyster mushroom sauce
  • 1 ½ cups sliced patola peeled
  • 2 cups vegetable broth
  • 1 ounce vermicelli noodles prep in accordance with package instructions
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt

Instructions

  • Add oil to a heated skillet over medium heat and add the sliced plant-based meat substitute. Fry until crisp, and then, remove from the skillet.
  • In the same pan, sauté onions until fragrant.
  • Add the shiitake mushrooms and the sliced patola, and continue sauteing for another minute.
  • Pour in the oyster mushroom sauce and mix well.
  • Add the vegetable broth and bring the mixture to a boil; reduce to a simmer and cook for 10 minutes or until the patola are soft.
  • Add the garlic, vermicelli noodles, and the fried plant-based meat.
  • Season with salt and ground black pepper to taste; serve.
Leave a Comment
Calories: 183kcalCarbohydrates: 17gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1067mgPotassium: 256mgFiber: 2gSugar: 3gVitamin A: 251IUVitamin C: 9mgCalcium: 29mgIron: 5mg

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Miso Sweet Potato Soup

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This Miso Sweet Potato Soup is made with a rich blend of sweet potatoes, miso paste, and a variety of vegetables, creating a deliciously satisfying flavor profile. The addition of miso not only adds depth to the soup but also provides beneficial probiotics for gut health. 

Want more easy soup recipes? Try cooking my Ginger Noodle Soup, Lemongrass Soup, or this easy Sour Cabbage Soup.

vegan sweet potato soup with miso garnished with basil
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What is Miso Sweet Potato Soup?

Miso Sweet Potato Soup is a tasty and healthy soup that combines sweet potatoes' natural sweetness with miso paste's savory depth. The soup is also made with a variety of fresh vegetables, such as onions, carrots, and celery, that are cooked together to create a tasty, balanced broth.

Miso, a fermented soybean paste, adds umami and probiotics to this soup, making it both delicious and nutritious. It's a simple yet filling soup for anyone looking for wholesome, vegan options. Give this a try!

Benefits of Sweet Potatoes

  • Packed with vitamins (A, C), potassium, and manganese.
  • Promotes digestion and provides a sense of fullness.
  • Fights oxidative stress for overall health.
  • Low glycemic index supports stable blood sugar levels.
  • Vitamin A content contributes to a robust immune system.
  • Contains compounds that help reduce inflammation.
  • Beta-carotene converts to vitamin A for healthy vision.
  • Potassium and fiber aid in heart health.
a tasty spoonful of miso soup of sweet potatoes

Substitution

  • Miso Paste: Experiment with different types such as red or brown miso for varied flavor profiles.
  • Vegetable Broth: Swap with a homemade version or use a low-sodium alternative.
  • Neutral Oil: Canola or grapeseed oil make excellent substitutes for a neutral flavor.
  • Vegetables: Feel free to customize with your favorite veggies – zucchini, bell peppers, or kale work well.
  • Ground Ginger: Fresh ginger can be used for a more intense and aromatic kick.

Storage

  • In the Fridge: Allow the soup to cool completely before transferring it to airtight containers. Stored properly, it can last for up to 4-5 days.
  • In the Freezer: Portion the soup into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months for a quick and convenient meal option.
  • On the Counter: While the soup can be kept at room temperature for a short period, it's advisable to refrigerate or freeze for longer shelf life.
spoon dipped on the bowl of miso soup laid on a wooden table

Ingredients

Listed below are all the ingredients you will need:

  • sweet potato
  • yellow onion
  • celery
  • carrots
  • garlic
  • neutral oil
  • ground ginger
  • vegetable broth
  • miso paste (white or yellow)
  • coarse salt
  • ground black pepper
list of ingredients of sweet potato miso soup

Instructions

To prepare the Miso Sweet Potato Soup, start by peeling and cubing the sweet potatoes. The smaller you cut them, the faster they'll cook. Next, mince the cloves garlic and celery:

chopped celery and sweet potatoes

Peel and dice the carrot. Finely dice the onion to add a burst of flavor:

peeled and diced carrots and onion

In a large, heavy-bottomed pot, heat the oil over medium heat. Add the diced onion, celery, carrot, and minced garlic.

Stir regularly for 5 minutes until the onion becomes translucent, creating a fragrant base for your soup:

sautéed onion, celery. carrot and garlic on a pot with heated oil

Introduce the cubed sweet potatoes, ground ginger, and vegetable broth along with 1 cup of water.

Cover the pot and let the mixture boil then simmer over medium-low heat for 30-40 minutes until all the vegetables reach a delightful level of softness:

added sweet potatoes, ground ginger, and vegetable broth with water.

Once the vegetables are tender, add the miso paste, salt, and pepper, infusing the soup with savory richness.

Remove the pot from the heat, and using an immersion blender, pulse everything until you achieve a smooth consistency. Alternatively, if using a regular blender, allow the mixture to cool slightly before blending:

added miso paste, salt, and pepper to the veggies then blended

Taste the soup and adjust the salt to your preference. Transfer sweet potato miso soup to a bowl. Enjoy!

tasty spoonful of miso paste sweet potato mushroom soup

Frequently Asked Questions

creamy miso soup in bowl with spoon
5 from 1 vote
Print Pin Recipe

Miso Sweet Potato Soup

Savor the depth of this miso soup, a powerhouse of nutrients. Sweet potatoes contribute a natural sweetness, while miso paste adds a savory umami kick.
Prep Time10 minutes
Cook Time40 minutes
Active Time5 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 483kcal

Ingredients

  • 1 ½ pounds / 675g sweet potato (about 2-3 large) cubed
  • 1 medium / 175g yellow onion
  • 2 stalks / 100g celery
  • 2 large / 175g carrots
  • 2 cloves / 10g garlic
  • 2 tablespoons / 30ml neutral oil
  • 2 teaspoons / 4g ground ginger
  • 3 cups / 710ml vegetable broth
  • 4 tablespoons / 60g miso paste (white or yellow)
  • ½ teaspoon / 3g coarse salt
  • 1 teaspoon / 2g ground black pepper

Instructions

  • Peel and cube the sweet potato. The smaller you cut them the faster they will cook.
  • Dice the onion and celery finely. Peel and dice the carrot. Peel and mince the garlic.
  • In a large, heavy bottomed pot, heat the oil over medium heat.
  • Add the onion, celery, carrot, and garlic. Cook for 5 minutes, stirring regularly, until the onion starts to get translucent.
  • Add the sweet potato, ground ginger, and broth plus 1 cup/240ml water.
  • Cover and cook over medium-low heat for 30-40 minutes until all the vegetables are extremely soft.
  • Add the miso paste, salt, and pepper.
  • Remove from the heat and use an immersion blender to pulse everything until smooth. Alternatively, allow to cool slightly and then use a regular blender.
  • Taste and adjust the salt to preference.
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Serving: 1servingCalories: 483kcalCarbohydrates: 79gProtein: 8gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 2398mgPotassium: 1227mgFiber: 12gSugar: 18gVitamin A: 48934IUVitamin C: 8mgCalcium: 120mgIron: 3mg

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Skillet Brookie

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Satisfy your sweet cravings with this delicious Skillet Brookie, which combines chewy cookies and rich, fudgy brownies into a harmonious dessert. This delicious dessert, which comes in a handy pan, is skillfully made to satisfy your sweet tooth with the ideal balance of flavors and textures. Try this out and treat yourself!

Looking for more brownie cookie recipes for a tasty treat this holiday season? No Bake Double Chocolate Brownie Cookies, Brownie Cookies, and Espresso Brownie Cookies are all delicious options.

sweet and delicious skillet brookie topped with vanilla ice cream and chocolate chips
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What is Skillet Brookie?

Skillet Brookie is a delectable dessert that combines two beloved treats: brownies and cookies. Its name is derived from the words "brownie" and "cookie," and the delicacy is commonly made by baking a layer of brownie batter and a layer of cookie dough together in a skillet or baking dish. The outcome is a sweet and delicious dessert that combines the fudgy richness of brownies and the chewy texture of cookies into a single, decadent delight.

Health Benefits of Cocoa Powder

  • Rich in antioxidants.
  • Promotes cardiovascular health.
  • Improves mood and mental health.
  • It boosts cognitive function and protects the brain from aging.
  • A good source of minerals such as magnesium, iron, and potassium.

Top Tips

  • Preheat the Skillet: To ensure consistent baking, you may pre-heat your skillet before adding the batter.
  • Grease the Skillet Properly: To prevent sticking, grease the skillet well with butter or nonstick cooking spray.
  • Layering Consistency: Maintain a uniform layer of brownie batter and cookie dough for a balanced taste in every bite.
  • Monitor Baking Time: Keep an eye on the baking time to avoid overcooking. For a fudgy texture, a slightly gooey center is preferable.
  • Add Mix-Ins Uniformly: For a consistent texture, distribute chocolate chips, nuts, or other mix-ins equally.

Substitutions

  • Butter:
    • Coconut Oil: For a dairy-free option with a hint of coconut flavor.
    • Vegan Butter: For a plant-based alternative.
    • Margarine: For a lower-fat option.
  • White Sugar:
    • Coconut Sugar: For a lower glycemic index and a subtle caramel flavor.
    • Maple Syrup: For a natural sweetener with a distinct flavor (reduce the liquid slightly in the recipe).
    • Agave Syrup: For a vegan and mild-flavored liquid sweetener.
  • Brown Sugar:
    • Coconut Sugar: For a healthier, less refined option.
    • Maple Syrup: For a different texture but a rich flavor.
    • Honey: For a non-vegan natural sweetener (reduce the liquid slightly in the recipe).
  • Baking Soda:
    • Baking Powder: For a similar leavening effect (use 3x the amount).
    • Potassium Bicarbonate: For a low-sodium alternative (reduce the salt in the recipe).
  • Salt:
    • Sea Salt: For a slightly different mineral content and flavor.
    • Kosher Salt: For a coarser texture and less salty flavor (adjust to taste).
    • Pink Himalayan Salt: For added minerals and a subtle flavor.
  • Chocolate Chips:
    • Dark Chocolate Chips: For a richer, slightly more bitter flavor.
    • Vegan Chocolate Chips: For a dairy-free option.
    • White Chocolate Chips: For a sweeter, creamier taste.
  • Vanilla Extract:
    • Almond Extract: For a nutty flavor (use half the amount).
    • Maple Syrup: For a slightly different flavor with added sweetness.
    • Lemon Extract: For a citrusy twist (use sparingly).

Storage

  • Keep the skillet brookie in an airtight container or carefully wrap the skillet in plastic wrap to keep it fresh. For the first day, keep it at room temperature and in a cool, dry place.
    If you have leftovers after the first day, store them in the refrigerator for another 2–3 days. Before sealing the container, place a piece of parchment paper or wax paper over the brookie to keep its delightful texture and prevent it from drying out.
  • Reheating: Warm individual slices in the microwave for a few seconds or reheat the skillet in the oven at a low temperature. Remember that the skillet brookie is best served warm, so consume it as soon as possible.
deliciously baked skillet brookie topped with vanilla ice cream and chocolate chips

Ingredients

Listed below are all the ingredients you will need:

Chocolate Chip Batter

  • unsalted butter
  • dark brown sugar
  • vanilla extract
  • egg
  • all-purpose flour
  • salt
  • semisweet chocolate chips

Brownie Batter

  • unsalted butter
  • white granulated sugar
  • pure vanilla extract
  • large egg
  • cocoa powder
  • baking powder
  • salt
  • all-purpose flour
  • vegetable oil
  • water

Topping

  • Vanilla Ice Cream
  • Extra chocolate chips
ingredients for skillet brookie recipe

Instructions

Preheat the oven to 350 degrees Fahrenheit. 

In a mixing bowl, make the chocolate chip batter by adding the softened butter and brown sugar together. Mix until combined. Then, add in the vanilla and egg, and mix again until the mixture is smooth:

softened butter, brown sugar, vanilla extract, and egg combined in a clear mixing bowl

Pour in the flour and salt, and mix the dough once more until a thick chocolate chip batter is formed. Fold in the chocolate chips. Set this bowl aside:

added the flour, salt, chocolate chips to make a thick chocolate chip batter

In another smaller bowl, add the melted butter and white sugar together. Mix until combined. Then add the egg and vanilla extract. Whisk together until smooth:

mixed the melted butter, white sugar, egg, and vanilla extract in a smaller bowl

Add in the dry ingredients of cocoa powder, baking powder, salt, and flour. Mix until a thick batter is formed. Thin out this brownie batter slightly by adding vegetable oil and water. Mix until there are no lumps in the batter:

added the cocoa powder, baking powder, salt, flour, vegetable oil and water to make a brownie batter

Take your cast iron skillet and place large tablespoonfuls of the chocolate chip batter around the bottom of the pan. Fill the pan with the brownie batter between the chocolate chip batter. Continue going back and forth until the skillet is filled.

Bake in the oven for 17–20 minutes, or until the chocolate chip batter gets slightly golden brown. Do not overbake, or the brownie batter will become tough:

filled the cast iron skillet with the brownie batter between the chocolate chip batter then baked to perfection

Let it cool in the oven for a few minutes. Then top with a few scoops of vanilla ice cream and extra chocolate chips:

deliciously baked skillet brookie topped with a few scoops of vanilla ice cream and chocolate chips

Serve immediately, and enjoy!

a spoonful of skillet brookie with vanilla ice cream and chocolate chips toppins

Frequently Asked Questions

Cookie skillet on a marble table
5 from 1 vote
Print Pin Recipe

Skillet Brookie

A delicious combination of chewy cookies and fudgy brownies, perfectly baked in a skillet. This rich treat offers a well-balanced combination of flavors and textures, making your dessert experience even better. Give it a try right now!
Prep Time15 minutes
Bake Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 1 skillet brookie
Calories: 2000kcal
Author: Lainey

Equipment

  • Cast Iron Pan

Ingredients

Chocolate Chip Batter

  • 3 tablespoons unsalted butter softened
  • ½ cup dark brown sugar
  • ¾ teaspoons vanilla extract
  • 1 egg
  • ½ cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅓ cup semisweet chocolate chips

Brownie Batter

  • ½ tablespoon unsalted butter melted
  • ⅓ cup white granulated sugar
  • 1 teaspoon vanilla extract
  • ½ egg
  • ¼ cup cocoa powder
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1½ tablespoons vegetable oil
  • 1 tablespoon water

Toppings

  • Vanilla Ice Cream
  • Extra chocolate chips

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

Make the Chocolate Chip Batter:

  • In a mixing bowl, combine the softened butter and brown sugar. Mix until smooth.
  • Add the vanilla extract and egg, and mix again until combined.
  • Stir in the flour and salt until a thick dough forms.
  • Fold in the chocolate chips and set the batter aside.

Make the Brownie Batter:

  • In a smaller bowl, mix together the melted butter and sugar until combined.
  • Add the egg and vanilla extract, whisking until smooth.
  • Add the cocoa powder, baking powder, salt, and flour. Mix until the batter thickens.
  • Stir in the vegetable oil and water to thin out the brownie batter slightly, ensuring there are no lumps.

Assemble the Skillet:

  • Take a cast iron skillet and drop large spoonfuls of the chocolate chip batter around the bottom.
  • Fill the spaces between the chocolate chip batter with the brownie batter. Alternate between both batters until the skillet is filled.

Bake:

  • Bake in the oven for 17–20 minutes, or until the chocolate chip batter is golden brown. Be careful not to overbake, as the brownie batter may become tough.

Serve:

  • Let the skillet cool for a few minutes.
  • Top with vanilla ice cream and extra chocolate chips.
  • Serve immediately and enjoy!
Leave a Comment
Serving: 1skillet brookieCalories: 2000kcalCarbohydrates: 279gProtein: 25gFat: 93gSaturated Fat: 45gPolyunsaturated Fat: 16gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 354mgSodium: 778mgPotassium: 1011mgFiber: 15gSugar: 197gVitamin A: 1611IUCalcium: 248mgIron: 12mg

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