Ube Bibingka

Mar 19, 2025 · 8 Comments

Ube Bibingka is a soft and fluffy Filipino rice cake with a rich ube flavor and vibrant purple color. Inspired by traditional bibingka commonly served during Christmas in the Philippines, this homemade version has a lightly sweet taste and moist texture that pairs perfectly with coffee or tea.

Looking for more Ube desserts? Try my Ube Cassava Cake or my Ube Maja Blanca.

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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

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:

rice flour
salt
baking powder
granulated white sugar
unsalted butter
ube flavoring
coconut cream
evaporated milk
eggs
salted eggs
easymelt cheese
banana leaves
margarine or extra butter (for brushing)

See the recipe card for quantities.

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.

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.

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

Why do Filipinos love bibingka?

In Filipino culture, bibingka is a beloved and versatile treat. It's more than just a dessert; it's a symbol of togetherness and celebration. It's frequently enjoyed for breakfast, as a delicious dessert after a hearty meal, or simply as a snack.

What does bibingka taste like?

What does Bibingka taste like? Bibingka tastes like sweet rice cakes that have a hint of coconut milk and pairs well with various toppings like salted egg. They're known for their soft and slightly chewy texture.

Why is bibingka famous in the Philippines?

In the 16th century, Spanish colonisers introduced the Philippines to wheat flour, eggs, and milk. These ingredients were quickly incorporated into the bibingka recipe, making the cake more moist and flavorful. Bibingka became a popular snack or dessert in the Philippines during the Spanish colonial period.

More Recipes

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

Sesame Tofu Salad

Mar 12, 2025 · 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!

Looking for more salads? Try the fan favorite Filipino Talbos ng Kamote Salad recipe.

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

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:

extra-firm tofu
lemongrass stalks
garlic
ginger
calamansi juice or lemon juice
annatto oil
brown sugar
soy sauce
salt
ground black pepper
sesame dressing
tomatoes
small cucumber
mango
romaine lettuce

See recipe card for quantities.

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.

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.

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.

FAQ

What does tofu go well with?

Tofu is a versatile plant-based protein source that can be eaten with grains (rice, quinoa, barley, and more), pasta, veggies (stir fry, air fried, roasted, and more), on top of salads, and in buddha bowls.

What does tofu taste best with?

The combination of savory, tangy, and sweet flavors pairs well with virtually every protein, and especially tofu - because it's mild in flavor, the sweet and sour sauce truly shines.

What kind of tofu is best for salads?

Firm or extra-firm tofu is perfect for this salad. Look for Chinese-style tofu, which is the one in plastic packaging in the refrigerated section. Do not use Japanese silken tofu which is sold in a tetra pak. If you're new to tofu, the different types and their uses can be confusing.

More Recipes

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

Mango Mochi

Mar 5, 2025 · 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.

Love Mango? Check out Mango Sago or Mango Float!

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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).o jam - fresh mango puree, apricot jam, or peach preserves (for a similar fruity filling).

Soft and chewy mochi dusted with cornstarch

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:

granulated white sugar
milk or water
glutinous rice flour
cornstarch
mango jam

See the recipe card for quantities.

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.

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.

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.

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

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

What does mango mochi taste like?

Mango Mochi is a delightful and unique dessert that combines the chewy texture of mochi with a sweet and juicy mango filling. This treat is perfect for any occasion, offering a delicious fusion of flavors and textures that is both satisfying and refreshing.

Is mochi just smashed rice?

Traditional mochi is a Japanese dessert made of whole rice grains or glutinous rice that is beaten with a wooden mallet until it becomes a flexible paste. There are several types of mochi, which all contain differing ingredients.

Is mochi from Japan or Korea?

Mochi is a Japanese cake or sweet made from pounding glutinous rice into a sticky paste and molding it into shape.

More Recipes

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

5 from 13 votes

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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

Cook Time10

Total Time40

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.

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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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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Pickled Mangoes (Burong Mangga)

Feb 26, 2025 · 11 Comments

Burong Mangga, or Filipino Pickled Mangoes, is a sweet, sour, and slightly spicy side dish made with crisp green mangoes. Popular in many Filipino homes, this easy homemade recipe is perfect for merienda, rice meals, or satisfying sour cravings.

Want 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.

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:

white vinegar
granulated white sugar
unripe green mangoes
chopped red chilies
red onions

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.

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

Are pickled mangoes healthy?

Yes, pickled mangoes are a good source of various vital vitamins and minerals that are essential to different body functions.

Can I eat mango pickles every day?

Mango pickles can be healthy, but it is not a good idea to consume them every day, especially when you have some health conditions for some pickles are made with salt. It is best to consult your doctor before consumption.

What is the best mango for pickling mangoes?

It is best to use firm and unripe green mango for pickling, like carabao mangoes.

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

Cook Time5

Total Time15

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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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Healthy Albondigas Recipe Filipino Style

Feb 19, 2025 · 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!

If you enjoy cozy comfort dishes, you’ll also love my Veggie Ramen, Eggplant Chickpea Stew, and Filipino Corn Soup Recipe.

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.

Substitutions

Shiitake Mushrooms - use button mushrooms, cremini mushrooms, portobello mushrooms, or even finely diced eggplant for a similar texture.
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.

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.
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:

shiitake mushrooms
white onion
garlic powder
salted black beans
panko breadcrumbs
tomato paste
oil
garlic cloves
red onion
vegetable broth
vegan fish sauce
patola slices (luffa gourd)
misua noodles
salt
ground black pepper
spring onions

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.

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.

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.

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

What makes a vegan a vegan?

A vegan diet is based on plants (such as vegetables, grains, nuts, and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs.

Why are my albondigas tough?

Undercooking or overcooking: If the meatballs are not cooked, they will be hard and not fully cooked. Overcooking meatballs can also make them tough. Be careful not to overcook your albondigas to keep them tender. Using too much masa: Makes the meatballs dense and dry.

How to be vegan in a non-vegan family?

Whether you are the main cook or not, try to get everyone involved when you are meal planning as a family. Work together to find vegan and non-vegan options, and perhaps you could agree to have a couple of nights together each week when everyone eats vegan, for example, Meatless Mondays.

Miso Tofu Recipe

Feb 12, 2025 · 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!

Check out our fan favorite miso inspired dish, Miso Mushroom Pasta!

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.

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.

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:

extra firm tofu
vegetable oil
white onion
dried shiitake mushrooms
red bell pepper
baby bok choy
white miso paste
teriyaki sauce
ginger juice
cornstarch
water
salt
ground black pepper

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.

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.

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!

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 Tip

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.

FAQ

Which tofu is good for miso?

I like to use extra-firm tofu when I'm baking tofu, but in this miso soup recipe, silken tofu is a must. With its super-smooth texture, it practically melts into the savory soup.

Do you need to press tofu before stir frying?

Some recipes recommend pressing your whole block of tofu to remove excess moisture before slicing. This works fine, but takes some time. Much easier is to slice the tofu, then lay the slices out flat on a cutting board or baking sheet lined with paper towels or a clean kitchen towel, then pressing more towels on top.

Is miso sauce the same as soy sauce?

They are are two distinct Japanese condiments. Miso is a thick, fermented paste used for soups and marinades, while soy sauce is a versatile, liquid seasoning ideal for dressings and stir-fries.

More Recipes

Loving veggies in new recipes? Get some more here:

4 Ingredients Lengua De Gato

Feb 5, 2025 · 10 Comments

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. Try these Kamote Turon, Cheddar Biscuits, and Mushroom Chicharon.

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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.

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:

salted butter
powdered sugar
egg whites
cake flour

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.

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

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

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.

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.

FAQ

Why is it called lengua de gato?

Before that, though, in case you're wondering about the name, lengua de gato is Spanish for “cat's tongue”. And these cookies are called that because of their shape. The cookies are oval, rectangular-ish, similar to a cat's tongue.

How long is the shelf life of lengua de gato?

Lengua de gato can be stored in an airtight container on the counter for about a week. Keeping them in an airtight container ensures they don't go stale or soft sooner. And make sure the cookies cool completely before storing.

What does lingua de Gato mean?

Their name means "cat's tongue" in Spanish, after their characteristic oval shape. They are very thin and crunchy.

More Recipes

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

5 from 10 votes

Print Pin Recipe

4 Ingredients 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

Cook Time12

Total Time22

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

Jan 29, 2025 · 8 Comments

Pichi Pichi is a beloved Filipino kakanin known for its soft, chewy texture and lightly sweet flavor. Commonly enjoyed during merienda, family gatherings, fiestas, and celebrations, this traditional Filipino dessert is made with cassava and coated in freshly grated coconut for a simple yet comforting treat.

Looking for more Filipino desserts? Check out 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!

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:

grated cassava
coconut milk
white sugar
butter
eggs
salt
vanilla extract
ube flavor
buko-pandan flavor
grated coconut

See the recipe card for quantities.

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!

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

What is the difference between pichi pichi and kutsinta?

Kutsinta is a steamed rice cake made from tapioca served with coconut. Pichi-Pichi is made from cassava and topped with coconut.

What is the English of Pichi Pichi?

Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye.

What is the shelf life of pichi-pichi?

You can keep coated pichi pichi in the refrigerator for up to 3 days. Note that they will harden the longer they sit so best to consume pichi pichi the day they're made.

More Recipes

Hungry for more Filipino food? Explore these:

Healthy Bulalo Recipe

Jan 22, 2025 · 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

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.

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.

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

What is the difference between bulalo and nilaga?

The nilaga is actually a beef broth while the bulalo is a beef stock. The difference is this: A broth is made with meaty cubes. This can be beef cubes as the case is for the nilaga or chicken or pork cubes for those basic broths. A stock recipe, however, is always made with bones.

Are any Filipino foods vegan?

A sweet stew of coconut milk, glutinous rice balls, tapioca pearls, and sweet potatoes. A mochi-like flat rice cake made with glutinous rice flour, covered in coconut flakes, and dipped in sugar. Rice cake made from glutinous sweet rice, coconut milk, and brown sugar.

What is bone broth vegan?

Vegan bone broth is a nutrient-rich and flavorful stock that is ready to serve in just 2 hours. It is made using all plant-based ingredients has a robust flavor it looks and tastes wonderful!

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Wanna have something sweet with your dish? Here are a few suggestions:

Filipino Style Carrot Cake

Jan 15, 2025 · 10 Comments

Made with freshly grated carrots and simple pantry ingredients, this homemade cake has become a comforting favorite for many Filipino families. Whether served for merienda or dessert, this Filipino-style carrot cake is perfect for sharing with loved ones.

Looking for more cake ideas? Try my 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.

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.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
baking powder
baking soda
ground cinnamon
ground ginger
ground nutmeg
ground cloves
salt
granulated sugar
brown sugar
vegetable oil
large eggs
vanilla extract
grated carrots
walnuts or pecans (optional)
cream cheese
unsalted butter
powdered sugar
milk

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.

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.

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

Can I omit the nuts or raisins?

Absolutely! The nuts are optional and can be adjusted based on your preference or dietary needs.

Is this carrot cake vegetarian-friendly?

Yes, the traditional recipe is vegetarian-friendly. However, ensure any added ingredients like toppings or glazes are free from animal products if needed.

What type of frosting pairs well with it?

Cream cheese frosting is the classic choice, but you can also use a whipped cream frosting or a glaze made with powdered sugar and citrus juice for a lighter option.

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Filipino Baked Macaroni

Jan 10, 2025 · 10 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 and Vegan Macaroni Soup.

Macaroni baked with melted cheese bubbling on top

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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.

Traditional baked macaroni is usually layered with a rich tomato-based sauce, ground meat like beef, pork, or chicken, and plenty of melted cheese.

This vegetarian version puts a unique twist on the classic comfort food by using eggplant as the star ingredient. It adds a delicious texture and hearty flavor while keeping the dish satisfying, cheesy, and full of comforting goodness.

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.

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

Store in an airtight container in the refrigerator for up to 3 days.

Ingredients

Listed below are all the ingredients you will need:

oil
white onion
garlic
eggplant
shiitake mushrooms
red bell pepper
tomato sauce
macaroni pasta
Italian seasoning
salt
ground black pepper
butter
all-purpose flour
milk
shredded cheddar
shredded parmesan cheese
dried basil leaves

See the recipe card for quantities.

Instructions

In a heated pot or skillet, add oil and sauté onions, garlic, & chopped red bell pepper for about a minute.

Add the eggplant and shiitake mushrooms; continue sautéing for another 2 minutes.

Season with Italian seasoning, salt, and ground black pepper.

Pour the tomato sauce and mix well; simmer for 5 minutes.

Mix in the cooked pasta and mix well; cook for another minute.

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

Can I make this recipe ahead of time?

Yes! You can assemble the macaroni and sauce in a baking dish, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to serve, simply add the cheese topping and bake until heated through and bubbly.

What’s the best pasta to use for Filipino Baked Macaroni?

Macaroni is the traditional choice, but any short pasta like penne, rigatoni, or rotini works well. These shapes hold the sauce nicely, making each bite flavorful.

Can I freeze Filipino Baked Macaroni?

Yes, you can freeze it before or after baking. Assemble the dish, let it cool, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to bake, thaw it in the refrigerator overnight, then bake as directed.

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Biscoff Cheesecake Bars

Dec 18, 2024 · 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:

Biscoff cookies
unsalted butter
container cool whip
cream cheese
sugar
vanilla

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

What is the flavor of Biscoff?

Biscoff Cookies are a sweet and delightful biscuit with touches of cinnamon, buttery richness, and caramel flavor.

Do Biscoff cookies have dairy in them?

No, the orginal Biscoff cookies are good for a dairy-free diet because they don't contain dairy. However, to be sure they fit your dietary requirements, always make sure to check the packaging for the most recent ingredient information.

What is Lotus Biscoff cheesecake made of?

It is a rich buttery biscoff biscuit crust, topped with delectable cream cheese.

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

Rest Time2

Total Time2 10

Course: Dessert, Snack

Cuisine: American, Belgian

Servings: 9

Calories: 600kcal

Author: Simply Bakings Kitchen Team

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!

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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

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Lumpiang Sariwa

Dec 5, 2024 · 1 Comment

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:

soy sauce
vegetarian oyster mushroom sauce
vegetable broth
brown sugar
garlic
cornstarch
water
salt
crushed peanuts

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.

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

What is lumpia sariwa made of?

Lumpiang Sariwa, also known as Fresh Spring Rolls, is a vegetable dish made out mixed vegetables wrapped in a soft, unfried wrapper and topped with crushed peanuts and sweet sauce.

What is the difference between Lumpiang Ubod and Lumpiang Sariwa?

Lumpiang Ubod is a variation of Lumpiang Sariwa that uses hearts of palm (ubod ng nyog) as the filling. It is also known as "heart of palm spring rolls."

Is lumpiang sariwa healthy?

Yes, fresh lumpia is a very healthy dish because the vegetables are still fresh and have retained their natural nutrients. Additionally, because it is fibrous, it is typically consumed without rice, like Filipinos do. One lumpia is substantial enough to serve as a single meal.

More Vegetable Wrap Recipes

Looking for other recipes like this? Try these 3:

Vegan Apple Pie Cookies

Nov 14, 2024 · 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.

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

Listed below are all the ingredients you will need:

all-purpose flour
granulated sugar
salt
baking powder
vegetable oil
very cold water
apples
ground cinnamon
oat milk
raw cane sugar

See recipe card for quantities.

Instructions

Crust:

In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Stir to evenly distribute.

Pour the oil into the flour mix. Stir or whisk 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 cookie 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.

diced apples covered with sugar and cinnamon

Add apples to a small bowl and cover with sugar and cinnamon.

Toss to coat.

Assemble:

Line baking trays 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 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.

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.

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

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture.

Can I use a different type of oil in the crust?

Certainly! You can experiment with coconut oil or melted vegan butter for different flavor profiles.

Can I make these cookies gluten-free?

While this recipe isn't inherently gluten-free, you can try using a gluten-free flour blend as a substitute. Adjustments may be needed for texture and consistency.

More Recipes

Looking for other recipes like this? Try these 3:

Mini Pecan Pies Recipe

Nov 7, 2024 · 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.

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

How to tell when mini pecan pies are done?

When the pies are done, the filling will be puffed in the center and spring back when gently tapped.

How do you keep mini pecan pies from sticking?

Use nonstick mini muffin tins, lightly greased pans, or cupcake liners to prevent the mini pecan pies from sticking.

Do mini pecan pies need to be refrigerated?

Yes, mini pecan pies should be refrigerated to keep them fresh and prevent them from spoiling, particularly if not eaten within a day or two. For maximum preservation, store them in an airtight container in the refrigerator.

More Pie Recipes. Looking for other recipes like this? Try these 3:

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

Cook Time25

Total Time55

Course: pastry

Cuisine: Dessert

Servings: 30 mini pecan pies

Calories: 63kcal

Author: Simply Bakings Kitchen Team

Equipment

oven
3-inch cookie cutter or glass
muffin pan
nonstick cooking spray
Mixing bowl
Whisk
tablespoon

Ingredients

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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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Chai Spice Cinnamon Rolls

Oct 17, 2024 · 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.

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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.

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:

unsalted butter, softened
ground cardamom
ground cinnamon
ground ginger
ground nutmeg
ground cloves
packed light brown sugar

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.

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. Prepare the brown sugar.

In a small saucepan, combine 3 tbsp/45g butter, 2 tbsp/30ml cream, and ½ cup/100g brown sugar over medium heat.

Pour into the base of the baking pan and spread around.

Prepare the filling:

In a small bowl, combine ½ cup/100g granulated 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.

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.

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

Is chai a spice?

No, chai is not a single spice. It's a blend of different spices used to make a spiced tea.

What are the ingredients in chai spice?

Chai spice usually includes cinnamon, cardamom, ginger, cloves, and nutmeg. Sometimes other spices like black pepper and allspice are added too.

What is the difference between cinnamon bun and cinnamon roll?

Cinnamon buns often have nuts and a sticky glaze on top. Cinnamon rolls are usually without nuts and have a frosting or icing on top.

Pumpkin Spice Granola

Oct 3, 2024 · 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

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.

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.

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

Why are homemade granola not crunchy?

Homemade granola may not be crunchy if it's not baked long enough or if it's stirred too often during baking, preventing clusters from forming.

Is pumpkin spice just cinnamon?

No, pumpkin spice typically includes a blend of cinnamon, ginger, cloves, and nutmeg, creating a warm and aromatic flavor profile.

Does homemade granola harden as it cools?

Yes, homemade granola typically hardens as it cools, resulting in crunchy clusters.

More Recipes

Looking for other recipes like this? Try these 3:

Ginisang Patola with Mushroom

Sep 24, 2024 · 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:

vegetable oil
white onion
garlic
plant-based meat substitute
shiitake mushrooms
oyster mushroom sauce
patola
vegetable broth
vermicelli noodles
ground black pepper
salt

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

What does Ginisang Patola with Mushroom taste like?

This recipe has a savory flavor with notes of sweetness from the vegetables and earthy flavor from the mushrooms.

Can I make Ginisang Patola with Mushroom ahead of time?

Yes, you can make this dish ahead of time and keep it in the refrigerator. Just reheat before serving, and adjust the seasoning as needed.

More Filipino Vegetable Recipes

Looking for other recipes like this? Try these 3:

Miso Sweet Potato Soup

Sep 5, 2024 · 2 Comments

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:

Peel and dice the carrot. Finely dice the onion to add a burst of flavor:

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

Can I freeze miso sweet potato soup?

Absolutely! Freeze this soup in portions for a convenient go-to meal. Ensure proper airtight packaging to preserve its flavors.

Any suggestions for recipe variations?

Certainly! Consider adding a handful of kale or spinach for an extra nutrient boost. Craving a protein kick? Toss in some tofu cubes during the simmering stage.

What's the best way to reheat leftovers?

Reheating is a breeze. Simply warm the soup on the stove over low heat, stirring occasionally, until it reaches your desired temperature.

Skillet Brookie

Aug 29, 2024 · 2 Comments

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

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

What is a brookie made of?

Brookie is a dessert mashup that consists of a layer of cookie dough topped with a layer of brownie batter and baked to deliciousness.

What's the difference between a blondie and a brookie?

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Why are Brookies so good?

Brookies taste good because they are a combination of two of everyone's favorite desserts - a brownie and a cookie, both of which are unquestionably delicious.

Vegan Fried “Chicken” Tofu

Aug 15, 2024 · 4 Comments

Enjoy the delicious taste of Vegan Fried "Chicken" Tofu, a unique recipe that turns tofu into a crispy delight. It's made with firm tofu soaked in a vegetable broth and coated with garlic, paprika, and thyme, giving you a mouth-watering plant-based meal.

Craving more vegan options? Experiment with my Vegan Bolognese, Easy Vegan Burritos, and Vegan Blondies.

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Health Benefits of Tofu

Rich in protein.
Improves brain health.
Boosts the immune system.
Promotes muscle health.
Lowers the risk of certain cancers.
Reduces menopause symptoms.

Substitutions

Firm Tofu:

Tempeh: For a firmer texture and nutty flavor.
Seitan: For a chewier, more meat-like texture.
Chickpea Tofu: For a soy-free alternative with a slightly different texture.

Vegetable Broth:

Mushroom Broth: For an umami-rich alternative.
Water with Soy Sauce: For added flavor if vegetable broth is unavailable.
Miso Broth: For a deep, savory flavor.

Whole Milk:

Almond Milk: For a nutty, dairy-free option.
Soy Milk: For a creamy, dairy-free option with a neutral flavor.
Coconut Milk: For a richer, slightly sweet flavor (use light coconut milk for less richness).

Hot Sauce:

Sriracha: For a similar heat with a bit of sweetness.
Cayenne Pepper: For a dry spice alternative.
Chili Flakes: For a different texture and spiciness.

Apple Cider Vinegar:

White Vinegar: For a similar tangy flavor.
Lemon Juice: For a citrusy acidity.
Rice Vinegar: For a milder, slightly sweet flavor.

All-Purpose Flour:

Whole Wheat Flour: For a healthier, fiber-rich option.
Gluten-Free Flour Blend: For a gluten-free alternative.
Chickpea Flour: For a protein-rich, gluten-free option.

Cornstarch:

Arrowroot Powder: For a similar thickening and crisping effect.
Potato Starch: For a thicker, more substantial coating.
Tapioca Starch: For a slightly chewier texture.

Garlic Powder:

Fresh Garlic: Minced for a stronger, more pungent flavor.
Onion Powder: For a different but complementary flavor.
Shallot Powder: For a milder, sweeter garlic-like flavor.

Salt:

Sea Salt: For a different mineral content and flavor.
Kosher Salt: For a coarser texture.
Soy Sauce: For added umami and saltiness in the batter.

Smoked Paprika:

Regular Paprika: For a milder flavor without the smoky element.
Chipotle Powder: For a smoky and slightly spicy alternative.
Chili Powder: For a spicier, non-smoky flavor.

Dried Thyme:

Fresh Thyme: Use a smaller amount, as fresh herbs are more potent.
Dried Rosemary: For a similar earthy flavor.
Italian Seasoning: For a mix of herbs including thyme.

Dried Oregano:

Fresh Oregano: Use a smaller amount of fresh oregano as it's more potent.
Basil: For a slightly different but complementary herb flavor.
Marjoram: For a milder, sweet flavor.

Ground Black Pepper:

White Pepper: For a milder, less pungent flavor.
Cayenne Pepper: For added heat.
Smoked Paprika: For a smoky twist with mild spice.

Vegetable Oil:

Canola Oil: For a neutral flavor with a high smoke point.
Sunflower Oil: For a similar neutral flavor with a high smoke point.
Avocado Oil: For a healthier option with a high smoke point.

homemade vegan fried tofu nuggets served on a plate

Storage

In the Fridge: Store any leftovers in an airtight container in the refrigerator for up to two days. For optimal reheating, use the oven.
In the Freezer: To freeze, separate the tofu pieces with parchment paper to prevent sticking. Store it in a freezer-safe container for up to one month. Thaw in the refrigerator before reheating.
On the Counter: Enjoy your crispy creation immediately after frying for the best texture and flavor. If storing for later, follow the fridge or freezer guidelines for lasting freshness.

Ingredients

Listed below are all the ingredients you will need:

firm tofu
vegetable broth
whole milk
hot sauce
apple cider vinegar
all-purpose flour
cornstarch
garlic powder
salt
smoked paprika
dried thyme
dried oregano
ground black pepper
vegetable oil

list of ingredients of vegan fried chicken tofu

Instructions

To begin with, slice the thawed tofu (you can use either medium or extra firm tofu) into bite-sized chunks. Subsequently, place the tofu in a large bowl along with the vegetable broth, allowing it to brine for a flavorful ten minutes:

tofu chunks marinated in vegetable broth

Meanwhile, in a separate bowl, combine the whole milk, hot sauce, and apple cider vinegar; set aside for the next step.

Moving on, whisk together all-purpose flour, cornstarch, garlic powder, salt, smoked paprika, dried thyme, dried oregano, and ground black pepper in a bowl; set aside:

mixed wet ingredients and dry ingredients on separate bowls

Then, dip each tofu piece in the milk mixture first, followed by the seasoned flour mixture. For an extra layer of crispiness, repeat the dipping process twice, ensuring each piece is evenly coated before placing them on a wire rack.

Deep-fry the tofu until golden brown:

deep fried chicken tofu dipped on milk mixture then coated by seasoned flour

You can remove the excess oil from the vegan chicken nuggets by dabbing them with paper towels. After that, transfer them to a serving bowl or plate and serve them right away. Enjoy your meal!

crispy vegan fried chicken with hot sauce on the side

Frequently Asked Questions

Should I boil tofu before cooking?

Should I boil tofu before cooking?
There is no need to boil tofu before cooking; simply press it to remove excess water for a firmer texture and enhanced flavor.

Is tofu a complete protein?

Tofu is not a complete protein on its own but can become one when combined with complementary proteins like grains or legumes

Can I achieve vegan "fried" chicken by baking the tofu?

Certainly! While the traditional recipe involves frying, you can also achieve a crispy texture by baking the tofu. Simply coat the tofu pieces with the seasoned flour mixture and bake in a preheated oven until golden brown for a delicious baked version of vegan "fried" chicken.

Biscoff Cheesecake Ice Cream

Jul 18, 2024 · 2 Comments

Enjoy the creamy taste of Biscoff Cheesecake Ice Cream! It's made with simple ingredients like heavy whipping cream, sweetened condensed milk, and crushed Biscoff cookies. This delicious frozen treat is perfect for satisfying your sweet tooth.

In search of quick and easy ice cream recipes? Whip up my Mocha Ice Cream, Vegan Chocolate Ice Cream, and 2-Ingredient Pineapple Ice Cream.

luscious cheesecake biscoff icecream served on a pan and cone

What is Biscoff Cheesecake Ice Cream?

The Biscoff Cheesecake Ice Cream has a cool history. It comes from mixing classic cheesecake with Biscoff cookies (with the more popular Lotus Biscoff ones), creating a tasty frozen treat. People wanted something new, so they added whipped cream, sweetened condensed milk, and vanilla. Layering it all together made a delicious dessert loved worldwide.

What makes it truly fun is the combination of rich flavors from the creamy no-bake cheesecake, the irresistible crunch of Biscoff cookies, and the decadent sweetness of cookie butter. The best part?

It's surprisingly easy to make! With just a few simple steps and minimal prep time, you'll have homemade ice cream that will impress your friends and family. So go ahead, unleash your creativity, and enjoy the satisfaction of creating a delicious frozen dessert that everyone will love.

Benefits of Biscoff Cookies

They contain less fat than other types of cookies, making them a slightly healthier option.
They are also free from artificial colors, flavors, and preservatives.
Biscoff cookies are vegan and do not contain any animal products or by-products.
They are also suitable for people with nut allergies, as they do not contain any nuts.
However, Biscoff cookies are high in sugar and should be consumed in moderation as part of a balanced diet.

no churn ice cream with biscoff crushed cookies

Substitution

Different Cookies: If you can't find Biscoff cookies, go for Speculoos cookies; they're like cousins and will still taste great.
Spread Options: If you don't have Biscoff cookie butter, try Nutella or almond butter instead. They bring their own yummy flavors to the mix.
Change the Flavor: Instead of vanilla extract, try almond or coconut extract for a different taste.

Variations

Sweetened Condensed Milk
- Sweetened condensed coconut milk (for a dairy-free option)
- Heavy cream with added sugar
- Homemade sweetened condensed milk
No-Bake Cheesecake
- Cheesecake-flavored pudding mix
- Cream cheese with added sugar and lemon juice
- Mascarpone cheese
Lotus Biscoff Biscuits
- Graham crackers
- Digestive biscuits
- Oreo cookies (without the cream filling)
- Ginger snap cookies
Biscoff Cookie Butter
- Peanut butter
- Nutella
- Homemade cookie butter (made from graham crackers or other cookies)
- Almond butter
Vanilla Extract
- Vanilla bean paste
- Vanilla flavoring
- Almond extract (use sparingly)
- Maple syrup (for a different flavor twist)

Storage

Freezer: Pop it in a closed container in the freezer. For a softer treat, wait 6 hours; for a firmer one, go for 8 or more.
Fridge: The fridge isn't the best for long-term storage, but if you have leftovers, move them to the freezer to keep the ice cream cool.
Counter: Don't leave the ice cream out too long; it'll get too soft. But a short time on the counter before serving can make it easier to scoop.

tasty cheesecake icecream spread on a loaf pan with cones and lotus biscoff biscuits on the side

Ingredients

Listed below are all the ingredients you will need:

heavy whipping cream
sweetened condensed milk
no-bake cheesecake
Lotus biscoff biscuits
biscoff cookie butter
vanilla extract

homemade biscoff ice cream with cheesecake ingredients

Instructions

Begin by whipping the heavy cream for 2-3 minutes until it reaches a frothy consistency. Add in the vanilla and sweetened condensed milk, mixing on high until soft peaks form.

Then, stir in crushed Biscoff biscuits with the irresistible cinnamon and caramel notes that make Biscoff a beloved treat:

whipped heavy cream with crushed Biscoff biscuits

Add ⅓ of the mixture to your loaf pan or cake tin. Then, introduce melted Biscoff cookie butter, creating pockets of gooey goodness using a spatula.

Dollop a few spoonfuls of no-bake cheesecake for added richness. Continue layering with another round of whipped cream mixture, topped with more Biscoff cookie butter and no-bake cheesecake:

no-bake cheesecake and melted Biscoff cookie butter added to the mixture

Complete your frozen masterpiece with a final layer of whipped cream, drizzled with Biscoff cookie butter, and adorned with dollops of no-bake cheesecake:

multiple layer of biscoff mixture put in the pan

Cover the pan with plastic wrap and let the biscoff ice cream freeze for 6 hours for a soft set or 8+ hours for a more firm texture. Patience is key; the longer you wait, the more rewarding the final result. Enjoy!

Frequently Asked Questions

Can I use a different type of cookie?

Can I use a different type of cookie?
Absolutely! Experiment with your favorite cookies to customize the flavor profile of your ice cream.

Can I substitute the Biscoff cookie butter?

Of course! Nutella or almond butter can be delightful alternatives, offering a unique twist to the recipe.

Is Biscoff just peanut butter?

No, Biscoff is not peanut butter. It is a type of cookie butter made from ground speculoos cookies, which are caramelized Dutch shortbread cookies, and does not contain any peanuts.

melting goodness of cheesecake ice cream with biscoff on a cone

5 from 1 vote

Print Pin Recipe

Biscoff Cheesecake Ice Cream

Taste the irresistible allure of Biscoff Cheesecake Ice Cream! This dreamy dessert combines creamy no-bake cheesecake, luscious whipped cream, and the delectable crunch of Biscoff cookies. With its rich flavors and velvety texture, this frozen treat is sure to satisfy your sweet cravings.

Prep Time10

Freeze8

Total Time8 10

Course: Desserts

Cuisine: American

Servings: 9 servings

Calories: 184kcal

Equipment

1 Loaf pan
1 Hand or stand mixer

Ingredients

▢ 2 cups heavy whipping cream
▢ 1 14 ounces can sweetened condensed milk
▢ 1 tablespoon vanilla extract
▢ 5-7 biscoff cookies
▢ ¼ cup biscoff cookie butter
▢ 1½ cups no-bake cheesecake

Instructions

Whip the heavy cream for about 2–3 minutes until frothy.
Add in the sweetened condensed milk and vanilla extract, and mix on high until soft peaks form.
Stir in crushed biscoff cookies.
Add ⅓ to your pan.
Add melted biscoff cookie butter and a few dollops of no bake cheesecake.
Add another layer of whipped cream mixture.
Top with cookie butter and no bake cheesecake.
Add a final layer of whipped cream, cookie butter, and no-bake cheesecake.
Cover with plastic wrap and freeze 6 hours for a soft set or 8+ hours until ready to serve.

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Calories: 184kcalCarbohydrates: 2gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 14mgPotassium: 52mgSugar: 7gVitamin A: 777IUVitamin C: 0.3mgCalcium: 35mgIron: 0.1mg

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Easy Banana Pudding Ice Cream Recipe

Jul 11, 2024 · 2 Comments

Experience the perfect blend of rich cheesecake and creamy banana pudding in our delectable Easy Banana Pudding Ice Cream Recipe. Treat yourself to a heavenly dessert that will leave you craving more!

On the lookout for more frozen delights? Get creative in the kitchen with our 3-Ingredient No Bake Cheesecake, whip up some Strawberry Stuffed Cheesecake, or satisfy your sweet tooth with our scrumptious Best Vegan Fruit Cheesecake.

banana cheesecake ice cream with a Chessman cookie

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Health Benefits of Bananas

May help regulate blood pressure.
High in dietary fiber that aids digestion.
Rich in potassium that promotes heart health.
Supports healthy skin with essential nutrients.
Supports healthy skin with essential nutrients.
Natural energy booster due to natural sugars.
Contains antioxidants, supporting overall health.
It contains vitamins B6 and C, boosting immunity.

creamy no bake banana pudding ice cream in a bread pan

Top Tip

To enhance the banana, add banana flavoring!
Drizzle caramel sauce or peanut butter before serving.

Substitution

Sweetened Condensed Milk: For a lighter option, consider using coconut milk or evaporated milk.
No-Bake Cheesecake: If you can't find the no-bake version, try a traditional cheesecake or cream cheese, but adjust the preparation accordingly.
Cookies: Experiment with graham crackers or your favorite biscuit if Nilla Wafers or Chessman Cookies are unavailable.

Storage

In the Fridge: After preparing, cover the dessert with plastic wrap or an airtight container. It can stay fresh in the fridge for up to a week.
In the Freezer: For longer storage, the dessert can be frozen. Use a freezer-friendly container, and it will keep well for several weeks. Remember to allow some time for thawing before serving.
On the Counter: Avoid leaving the banana pudding ice cream on the counter for extended periods, especially in warmer climates, as it contains dairy and may spoil. Always prioritize refrigeration or freezing for preservation.

a serving of cheesecake ice cream with banana slices

Ingredients

Listed below are all the ingredients you will need:

sweetened condensed milk
vanilla extract or vanilla bean paste
heavy cream
brown sugar
cinnamon
nutmeg
salt
fresh bananas (optional)
nilla wafers, chessman cookies or vanilla wafer cookies
Philadelphia's no bake cheesecake filling

ingredients of banana ice cream with cheesecake

Instructions

Start by whipping 2 cups of heavy whipping cream, brown sugar, cinnamon, nutmeg, and salt in a stand mixer until fully blended (4-5 minutes, or 2 minutes with a Bosch):

Next, in a large bowl, whisk together sweetened condensed milk and vanilla extract:

whisked sweetened condensed milk and vanilla extract in a bowl

Carefully fold the whipped cream into the condensed milk mixture until it reaches a uniform texture:

whipped cream folded into the condensed milk mixture

For the next step, line a bread pan with foil and pour ⅓ of the pudding mix:

Now, add slices of no-bake cheesecake, ripe bananas, and cookies. Continue the layering process, considering optional additions like caramel or butterscotch drizzle between layers:

layered no-bake cheesecake, bananas, and cookies in a bread pan

A crucial note: the no-bake cheesecake comes in a tub at Walmart. Additionally, for a helpful tip, flip your bread pan upside down for easier foil lining.

When it comes to the cookies, crushed Cheeseman Cookies work best, while Nilla wafers are ideal as chunks. Remember, ensure no large cookie chunks for a smoother texture.

Freeze this homemade ice cream for at least 8 hours or overnight. Enjoy!

two servings of fresh banana ice cream cheesecake

Frequently Asked Questions

How do you keep bananas from turning black in pudding?

How do you keep bananas from turning black in pudding?
To prevent bananas from turning black in pudding, add a touch of lemon juice to the sliced bananas, as the citric acid helps inhibit oxidation. Alternatively, keep the banana slices submerged in the pudding to limit exposure to air.

How can I ensure a smooth texture without lumps?

How can I ensure a smooth texture without lumps?
Thoroughly whip the cream and fold gently for a smooth, lump-free texture in your banana pudding cheesecake ice cream.

Why put cream cheese in banana pudding?

Cream cheese is added to banana pudding to make it richer and creamier. It gives the pudding a smooth texture and a slight tangy flavor that balances the sweetness. The cream cheese also helps the pudding stay thick and firm, making it perfect for layering or filling. This addition makes the banana pudding taste even better and more satisfying.

Hunan Chow Mein

Jun 27, 2024 · Leave a Comment

Enjoy a fusion of Filipino and Asian flavors with our delicious Hunan Chow Mein. This dish combines the savory taste of chow mein noodles with a medley of fresh vegetables and crispy fried tofu. Each bite is a delicious mix of flavors that honors tradition with a modern touch!

Looking for more easy and healthy noodle recipes? Try my Vegan Thai Noodle Soup, Pancit Glass Noodles (Pancit Sotanghon), and Bam.i recipe!

delicious Hunan Chow Mein in a white bowl with a stainless steel fork

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What is Hunan Chow Mein?

Hunan Chow Mein is a colorful and flavorful Chinese dish that originates from Hunan Province, which is famous for its bold and spicy ingredients. It's perfect for those looking for a tasty and satisfying lunch or dinner with a hint of fire.

This recipe is a plant-based version of the classic hunan chow mein, made with stir-fried chow mein noodles, fresh vegetable slices, mushrooms, and diced tofu in a delicious, spicy sauce. It's a healthy vegan dish that has a great balance of textures and a rich, aromatic flavor.

Feel free to serve this stir-fried noodles as the main course or as a side dish for an authentic Asian dining experience. Interested in trying this savory noodle dish? Learn more below!

Health Benefits of Tofu

Rich in essential nutrients.
Aids in weight management.
Aids in cancer risk reduction.
Great source of plant-based protein.
Lowers cholesterol levels and improves heart health.

Variations

Spicy twist - spice up your chow mein with Szechuan peppercorns, fresh chilies, and chili paste.
Extra veggies - use broccoli, bok choy, bean sprouts or any other vegetables you like for more fiber, vitamins, and minerals.
Texture - add crushed cashews or peanuts for a crispy texture.
Flavor - add a bit of pineapple juice or vegan sweet and sour sauce to your chow mein for a unique sweet-savory flavor.
Toppings - you may top this dish with green onion slices, celery, or calamansi halves

a bowl of delicious Hunan Chow Mein with a stainless steel fork

Substitutions

Protein - you can use tempeh or seitan instead of tofu or any protein of your choice.
Sweeteners - for a healthy sweet-savory balance, use agave syrup or maple syrup instead of brown sugar.
Gluten-free Noodles - feel free to replace the traditional chow mein noodles with rice noodles or gluten-free noodles for individuals with gluten allergies.

Storage

Store the leftover hunan chow mein in airtight containers and refrigerate for up to 3-4 days.
For a longer storage, place it in a freezer-safe container and put in the freezer can last up to 2-3 months.
If possible, separate the sauce from the noodles and just mix them when reheating to avoid sogginess.
Cover with a damp paper towel when reheating in the microwave to keep moisture in. To restore crispiness, stir fry with a small bit of oil on the stovetop.

Ingredients

Listed below are all the ingredients you will need:

silken tofu
green cabbage
vegetable oil
garlic
chow mein noodles
carrot
brown beech mushrooms
green onions
vegetable stock
red bell pepper
salt
snow peas

Sauce:

cornstarch
teriyaki sauce
vegetarian oyster sauce
black rice vinegar
brown sugar
sesame oil
ground black pepper

See recipe card for quantities.

ingredients for the Hunan Chow Mein recipe

Instructions

Prepare all your ingredients and place them near to your cooking area for a quick and smooth cooking. Then, let's begin!

sauce mix in a small white bowl then marinated the diced tofu in a large bowl with the sauce

In a small bowl, combine the sauce ingredients.

Place the diced tofu in a large bowl and add the sauce to marinate for 10 minutes.

sautéed the dice tofu and minced garlic in a pan

In a heated pan or wok, add oil and minced garlic. Sauté for a minute.

Add marinated tofu and cook for high heat.

added the slices of carrots, mushrooms, snow peas, and bell peppers into the pan then the vegetable stock and green cabbage slices

Stir in carrots, mushrooms, snow peas, and bell peppers on high heat.

Stir in vegetable stock and green cabbage. Cook for 2 minutes until reduced.

added the chow mein noodles and the remaining marinade into the mixture

Add the chow mein noodles and the remaining marinade.

Stir in to thoroughly combine, and cook for another 2 minutes until the sauce is absorbed. Season with salt.

Noodles with vegetables and tofu in a white bowl

Hint: Keep everything moving and use a very hot wok. This high-heat stir-frying technique keeps the veggies and noodles crunchy while allowing them to absorb sauce tastes without becoming mushy.

⭐ Top Tip

Preheat your wok or skillet over high heat before adding the ingredients to guarantee a quick stir-fry and avoid sogginess. To ensure that your cooking process runs smoothly and efficiently, prepare all of your ingredients ahead of time. Finally, add the sauce at the end to prevent overcooking and maintain the chow mein's unique crispy texture.

FAQ

What's the difference between chow mein and lo mein noodles?

Mein, or mian, is the Chinese name for noodles. The main difference between these two mein recipes is in how the noodles are made. Lo mein means "tossed noodles," whereas chow mein or chao mian refers to "fried noodles."

What is Chinese Hunan sauce made of?

Hunan sauce often contains soy sauce, rice vinegar, sugar, garlic, ginger, and chili peppers. These ingredients are combined to provide a savory, slightly sweet, and spicy flavor profile.

What are the different types of Chinese chow mein?

Chow mein can be categorized into two types: steamed and crispy. Steamed chow mein noodles are long, rounded, and soft, whereas crispy chow mein noodles are fried, flat, and crisp.

Looking for other recipes like this? Try these 3:

Tiramisu Tartlets

Jun 13, 2024 · 1 Comment

These Tiramisu Tartlets are pretty delicious bite-sized treats with a delightful combination of the traditional flavors of tiramisu with the convenience of tartlet shells. They are quick, easy to make, and ideal desserts or snacks for any occasion!

Looking for more easy and delicious tart recipes? Try these fig tarts, ube tarts, and mini phyllo tarts!

tiramisu tartlets on a white surface and dusted with cocoa powder

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What is Tiramisu Tartlet Recipe?

Tiramisu tartlets are a delicious twist on the traditional tiramisu, a popular Italian dessert. They are often made by filling little tartlet shells, instead of the classic tiered cake form, with a creamy mixture of mascarpone cheese, sugar, espresso, and sometimes a dash of liqueur like Marsala wine or rum.

In this recipe, tiramisu tartlets are made by filling tartlet shells with a creamy mixture of whipped cream cheese, chocolate, sugar, and coffee flavor. The tartlet shells give a crisp and buttery contrast to the rich and delicious filling. These little sweets, dusted with cocoa powder, provide all of the deliciousness of tiramisu in a compact, handheld size.

These bite-sized treats are ideal for parties, gatherings, or any occasion where you want to indulge in a classy dessert experience. Learn more below and try this easy pastry recipe!

Health Benefits of Cream Cheese

A good source of calcium.
It offers a quick supply of energy.
It is often fortified with vitamin A.
It contains a moderate amount of protein.
May contain probiotics that support gut health.

It's important to remember that, while cream cheese has some health benefits, it should be used in moderation as part of a healthy diet.

Variations

Filling: Stir in either the Nutella or shredded coconut to the creamy mixture to add flavor and texture.
Toppings: Feel free to add a layer of fresh berries or sliced fruits, such as strawberries, raspberries, sliced bananas, or salted caramel sauce, over the creamy filling.
Flavor: For a unique green tea flavor, mix matcha powder with the filling instead of coffee syrup, and dust with matcha powder instead of cocoa powder for a vibrant and attractive dessert.

delicious tiramisu tartlets with cocoa powder dusting

Substitutions

Mascarpone cheese: Instead of softened cream cheese, you can use mascarpone cheese, which has a little different flavor and texture but creates equally excellent results.
Cocoa Powder: Instead of dusting the tartlets with cocoa powder, garnish them with grated dark chocolate, chopped chocolate, chocolate shavings, chocolate ganache, or even a sprinkling of cinnamon for a unique flavor profile.
Sweeteners: Alternative sweeteners such as honey, maple syrup, or agave nectar can be used instead of white sugar for a different taste. Just adjust the level of sweetness to your preference.
Flavorings: For a unique twist, try adding almond extract, vanilla extract, orange zest, or mint extract to the creamy filling mixture.

Storage

Refrigeration: When stored in an airtight container in the refrigerator, Tiramisu tartlets may last for 3 to 4 days without losing their quality. However, in order to get the greatest taste and texture, they should be consumed right away.
Room Temperature: If left at room temperature for an extended period of time, the tartlets' creamy filling may become excessively soft, increasing the danger of bacterial growth. As a result, it's better to put them in the fridge right away and keep them out for no more than a few hours.
Freezing: Tiramisu tartlets can be frozen, although the texture of the creamy filling and cookie shell may change when thawed. Frozen tartlets should be consumed within one to two months.

Ingredients

Listed below are all the ingredients you will need:

tartlets
melted chocolate
whipped cream
cream cheese
instant coffee
water
white sugar
cocoa powder (for dusting)

See the recipe card for quantities.

ingredients for tiramisu tartlets recipe

Instructions

Gather the ingredients for this tiramisu tartlet recipe. Once the ingredients are all ready, let’s begin!

tartlet shells on an oval-shaped bowl and a coffee syrup mix in a small white bowl

Prepare the frozen tartlets following the package instructions. Once done, let the tart shells cool completely.

Meanwhile, combine instant coffee, water, and a tablespoon of white sugar to make a coffee syrup. Mix well. Set aside.

a mixture of beaten cream cheese, sugar, whipped cream, and coffee syrup in a bowl with spatula then transferred to a piping bag

Beat the cream cheese in a large bowl until fluffy, then add the sugar, whipped cream, and coffee syrup; continue to beat until a medium peak.

Transfer to a piping bag and set aside.

chocolate-dipped tartlet shells on a baking pan then filled with tiramisu

To assemble, dip all the tartlets into the melted chocolate and arrange on a pan.

Pipe the tiramisu into each of the tartlets.

tiramisu tartlets dusted with cocoa powder

Dust with the cocoa powder.

Serve immediately.

a delicious tiramisu tartlet with a bite

Enjoy this mini tiramisu tart with loved ones! 🙂

Lainey's Hint: Chill the tartlet shells in the refrigerator for 15–30 minutes before filling them with the delectable mascarpone mixture. This helps to keep their crispness, resulting in a beautiful texture contrast in each mouthful of your Tiramisu tartlets!

⭐ Lainey's Top Tip

Before filling the tartlet shells with tiramisu, dip or lightly brush them with melted chocolate. This forms a barrier that keeps the shells crisp even after adding the creamy filling that lets the tiramisu tartlets have the right texture with every bite!

Frequently Asked Questions

What does tart consist of?

A tart is made with a light, flaky pastry dough or a dense, crumbly short crust. It is often made with flour, unsalted butter, sugar, and ice-cold water. It is designed to be served as an open crust with sweet or savory fillings.

Can you use Goya ladyfingers for tiramisu?

Definitely yes. You may use Pavesini biscuits, sponge cake, biscotti, or pound cake aside from tartlets, too.

What is the difference between a tartlet and a galette?

Tartlets and galettes are quite similar in that they are often filled with fruit, but unlike galettes, tarts don't have an egg wash or sugar coating.

Looking for other recipes like this? Try these:

5 from 1 vote

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Tiramisu Tartlets

This quick and easy Tiramisu Tartlets recipe features a delectable combination of creamy filling, rich espresso, and subtle chocolate flavors. These bite-sized treats are perfect for satisfying sweet cravings and wowing guests!

Prep Time15

Total Time15

Course: Dessert, pastry

Cuisine: Italian

Servings: 12 tiramisu tartlets

Calories: 215kcal

Author: Simply Bakings Kitchen Team

Ingredients

▢ 12 frozen tartlets
▢ 1 cup melted chocolate
▢ 1 cup whipped cream
▢ 1 cup cream cheese cut into chunks
▢ ½ teaspoon instant coffee
▢ 1 tablespoon water
▢ ½ cup + 1 tablespoon white sugar
▢ 1 tablespoon cocoa powder (for dusting)

Instructions

Prepare the frozen tartlets following the package instructions. Once done, let it cool completely.
Meanwhile, combine instant coffee, water, and a tablespoon of white sugar to make a coffee syrup. Mix well. Set aside.
Beat the cream cheese until fluffy, then add the sugar, whipped cream, and coffee syrup; continue to beat until medium peak.
Transfer to a pipping bag and set aside.
To assemble, dip all the tartlets into the melted chocolate.
Pipe the tiramisu into each of the tartlets.
Dust with the cocoa powder and serve immediately.

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Calories: 215kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 103mgPotassium: 46mgFiber: 1gSugar: 18gVitamin A: 291IUCalcium: 27mgIron: 1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Fried Dilis

May 30, 2024 · 2 Comments

Vegan Fried Dilis is a unique take on a favorite Filipino treat. Instead of anchovies, this recipe uses banana hearts, giving it a crispy texture and delicious flavor. With ingredients like gochujang, nori, and soy sauce, each bite is packed with exciting tastes that you won't want to miss!

Looking for more yummy recipes? Try pairing your vegan Fried Dilis with a refreshing Asian Cucumber Salad and Banana Mango Smoothie, or a side of Filipino Style Omurice for a complete meal.

tasty filipino vegan fried fish served with rice and dipping sauce

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What is Vegan Fried Dilis?

Vegan Fried Dilis is a tasty twist on a favorite Filipino snack made with small, salty anchovies called "dilis." But in this new version, we use banana hearts instead of anchovies.

Banana hearts are the soft, tear-shaped flowers at the end of a banana bunch. They might not be well-known, but they add a tender texture and just the right taste to this dish.

Banana hearts are rich in fiber and essential nutrients, making this dish not only delicious but also nutritious.

Health Benefits of Banana Heart (Blossom)

High Fiber: Aids digestion and prevents constipation.
Nutrient-Rich: Contains essential vitamins and minerals.
Gluten-Free: Suitable for those with gluten sensitivities.
Energy Boost: Provides sustained energy with complex carbohydrates.

crunchy and healthy fried dilis garnished with fresh spring onions

Substitutions

Swap cornstarch with all purpose flour.
Substitute soy sauce with salt, pepper, and garlic powder.
Use artichoke hearts or hearts of palm instead of banana hearts.
Any type of oil, like sesame oil or even olive oil, can be used for frying if you don't have vegetable oil on hand.
Bake or use an air fryer to cook the coated banana hearts for a healthier option.

Variations

Add lemon juice to the marinade for a tangy flavor
For a different take on the dish, try making Vegan Fish Tacos. Simply chop the fried banana hearts into smaller pieces and serve them in taco shells with your favorite toppings, like vegan tartar sauce, pickles, and shredded lettuce.
You can also use the Vegan Fried Dilis as a base for Vegan Fish Sticks. Just cut them into strips before coating them in breadcrumbs and baking or frying until crispy.

Storage

To store Vegan Dilis leftovers, place them in an airtight container and refrigerate for up to 24 hours.
When ready to enjoy again, reheat in a toaster oven or conventional oven until warmed through. Avoid reheating in the microwave to preserve the crispy texture.

Ingredients

banana heart
nori sheet
gochujang
water
soy sauce
cornstarch

See recipe card for quantities.

list of ingredients of fried dilis vegan

Instructions

water, gochujang and chopped nori on a bowl

Remove the pulp from the main core by feeling off the heart’s skin. Rinse with warm water and air-dry. In a small bowl, whisk water, gochujang, and chopped nori; mix well until fully incorporated.

Add in the air-dried banana pulps and soy sauce, and mix well to coat properly. Let it marinate for 5–10 minutes.

mixed cornstarch and add the marinated banana pulps

In another bowl, add the cornstarch and the marinated banana pulps. Coat well with the cornstarch.

Fry the coated banana pulp in medium-heat oil until golden brown and crisp. Dab excess oil with paper towels or dry in a wire rack.

Serve together with spiced vinegar and a choice of rice. Enjoy!

fried vegan dilis with spicy vinegar dip on a white plate

Hint: For best results, ensure your oil is hot enough before frying by testing it with a small drop of the mixture – it should sizzle immediately.

⭐ Top Tip

Make sure to thoroughly coat the banana hearts with cornstarch before frying. This helps create a crispy outer layer that makes the Vegan Fried Dilis extra delicious.

Frequently Asked Questions

What is dried dilis in English?

Dried dilis, also known as dried anchovies, are a type of dried fish that originated in the Philippines.

Can I make Gluten-Free Vegan Fried Dilis?

Absolutely! To make this recipe gluten-free, swap out the soy sauce for a gluten-free alternative, such as tamari or coconut aminos. Additionally, ensure that the cornstarch used is certified gluten-free.

What can I serve with Vegan Fried Dilis?

Vegan Fried Dilis pairs beautifully with a side of steamed rice and a refreshing cucumber salad. For a complete meal, consider adding some stir-fried vegetables or tofu for added protein and nutrients.

More Recipes

Looking for other Vegan seafood recipes like this? Try these:

crunchy vegan fried dilis fish on a serving plate

5 from 1 vote

Print Pin Recipe

Vegan Fried Dilis

Vegan Fried Dilis is a new version of a popular Filipino snack. Instead of using anchovies, this recipe uses banana hearts, which makes it crispy and tasty. With ingredients like gochujang, nori, and soy sauce, each bite is full of exciting flavors you won't want to miss!

Prep Time12

Cook Time10

Total Time22

Course: Appetizers

Cuisine: Filipino

Servings: 4 servings

Calories: 102kcal

Ingredients

Instructions

Remove the pulp from the main core by feeling off the heart’s skin.
Rinsed with warm water and air dry.
In a mixing bowl, combine water, gochujang, and chopped nori; mix well until fully incorporated.
Add in the air-dried banana pulps, soy sauce, and mix well to coat properly. Let it marinate for 5-10 minutes.
In another bowl, add the cornstarch and add the marinated banana pulps. Coat well with the cornstarch.
Fry the coated banana pulp in a heated oil until golden and crisp.
Serve together with spiced vinegar and a choice of rice.

Leave a Comment

Serving: 1servingCalories: 102kcalCarbohydrates: 25gProtein: 2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 513mgPotassium: 148mgFiber: 0.4gSugar: 3gVitamin A: 100IUVitamin C: 6mgCalcium: 11mgIron: 1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Stuffed Filipino Potato Cakes

May 16, 2024 · 1 Comment

With this delicious Stuffed Filipino Potato Cakes recipe, you can add a wonderful touch to classic Filipino cuisine. These savory treats have a crispy potato crust and a rich variety of ingredients that create a perfect blend of textures and tastes for a healthy family meal!

Are you craving more vegetable-stuffed recipes? Try my Beans Stuffed with Lentils, Filipino Empanada, and Vegan Quesadilla recipe!

a stack of stuffed Filipino potato cakes on a white plate

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What is Stuffed Filipino Potato Cakes Recipe?

Stuffed Filipino Potato Cakes recipe is a savory dish that calls for mashing potatoes, forming them into a dough, and stuffing them with a tasty mix of veggies and spices for deliciousness. It can be served anytime you want and on any occasion with a sauce or dip of your choice!

The history of this potato cake recipe can be traced back to the Philippines' colonial period, particularly during the Spanish and American occupation. Potatoes, introduced by Spanish colonists, gradually became part of Filipino cuisine as local tastes and cooking skills developed. In the meantime, American baking traditions influenced the concept of stuffed or filled pastries. Then, the Filipinos adapted this technique to make stuffed Filipino potato cakes.

The best thing about this dish is that it can be customized according to your liking. Try this one-of-a-kind Filipino recipe today and boost your culinary experience! Learn more below, and enjoy reading!

Health Benefits of Potatoes

It is rich in fiber, which promotes digestive health.
Its potassium content improves heart health.
A good source of energy and various essential nutrients.
It contains antioxidants that help neutralize free radicals in the body.

Variations

Cheese: Consider adding cheese to the filling for a creamy texture and flavor. You may use regular cheese or Filipino cheeses such as kesong puti or quick-melt cheese.
Filipino Condiments: To enhance the flavor profile of the potato cakes, dip them in Filipino condiments such as banana ketchup or Mang Tomas all-purpose sauce. These condiments provide a sweet and tangy bite to the savory potato cakes.

delicious stuffed Filipino potato cakes served on a white plate

Substitutions

Sweet Potato: For a healthy variation on the cakes, use sweet potatoes instead of regular potatoes. Sweet potatoes have a somewhat sweeter flavor profile and are high in fiber and vitamins.
Filling: Feel free to replace or add ingredients, like tofu, tempeh, soy sauce, or bell pepper, to the filling as you desire.

Storage

Refrigeration: Let the potato cakes cool completely at room temperature, then store them properly in an airtight container or wrap them tightly in plastic wrap. It can last for 3 to 5 days in the fridge.
Freezing: Potato cakes can last for up to 1-2 months when frozen and stored in a freezer-safe bag or container. However, it is still best to consume them within the first month of freezing.
Quality Check: Before eating any leftovers, always do a visual and smell check. If the potato cakes show signs of spoiling, such as an unpleasant odor, mold development, or changes in appearance, discard them.

Ingredients

Listed below are all the ingredients you will need:

garlic
sweet onion
carrots
shiitake mushrooms
sweet potatoes
cabbage
oyster mushroom sauce
black rice vinegar
salt
ground black pepper
cumin
vegetable broth
chili sauce
vegetable oil
potatoes
all-purpose flour

See the recipe card for quantities.

Instructions

Prepare all the ingredients for this recipe. Then, let’s begin!

seasoned broth mixture in a bowl and oil heating in a skillet

In a bowl, mix oyster mushroom sauce, black rice vinegar, cumin, chili sauce, and vegetable broth; set aside.

Add half of the oil to a heated skillet over medium heat.

Sauté sweet onions and minced garlic for a minute.

Add in carrots, mushrooms, sweet potatoes, and shredded cabbage; cook for another 2 minutes while stirring constantly.

added the sauce, salt, and ground black pepper on the mixture

Add the prepared sauce and mix well.

Season with salt and ground black pepper. Then, transfer to a serving plate and set aside.

cooked the peeled potatoes in a pot and transferred to a large bowl

Peel the potatoes and cook the potatoes in boiling water until tender and cooked through.

Remove from the boiling water and transfer to a large bowl.

Mash the cooked potatoes and let them cool.

Add the flour to the mashed potatoes.

Shaped potato-flour dough into six portions on a baking pan

Mix until it forms a rough dough.

Divide the dough into six portions.

flattened each dough and put the filling at the center

Flatten each piece of dough.

Add the filling at the center.

folded, sealed, and fried until golden brown

Fold to seal the edges, and form into a round shape.

Fry each potato cake for 4 minutes on each side until golden. Then, transfer to a serving plate and serve immediately.

half-opened potato cake on a white plate

Hint: To get perfectly crispy stuffed Filipino potato cakes, chill the formed potato cakes for at least 30 minutes before frying. This helps them maintain their shape and keeps the filling from seeping out while cooking. Enjoy a satisfying crunch with each bite!

⭐ Top Tips

Mixing: Ensure that the potato mixture has been well-seasoned and cooled. This allows the flavors to combine and makes it simpler to mold the potato cakes without them coming apart.
Forming: Seal the edges properly to keep the filling from spilling out while cooking. Proper sealing preserves the potato cakes' integrity and offers a delicious blast of flavors in every bite.
Frying: Avoid overcrowding the pan when frying the potato cakes. Fry them in batches if necessary, ensuring that there is enough space between each cake for even cooking and browning.

Frequently Asked Questions

Why are my potato cakes soggy?

Soggy potato cakes are often the result of not cooking them long enough, overloading the pan, or failing to keep the pan hot enough.

Can I make stuffed Filipino potato cakes ahead of time?

Yes, stuffed Filipino potato cakes can be made ahead of time and kept in the fridge or freezer for later consumption. Simply follow the recipe's storage directions and reheat when ready to serve for an easy and tasty snack or side dish.

What's the best way to serve stuffed Filipino potato cakes?

Stuffed Filipino Potato Cakes can be served as a tasty snack on their own, with your favorite dipping sauce for extra flavor, or as a delectable side dish alongside other Filipino foods.

More Filipino Recipes

Looking for other easy and healthy Filipino recipes like this? Try these:

Best Okoy Recipe (The Healthy Way)

May 9, 2024 · 4 Comments

This Okoy Recipe is easy, healthy, and will leave you wanting more. Instead of shrimp, we're using plant-based ingredients: grated cassava, spring onions, and a touch of annatto powder giving you all the delicious flavors without the cholesterol.

Looking for more vegetable recipes? Try pairing your vegan Okoy with a refreshing M ango Sa lad, a hearty Vegan Adobong Kangkong, or a side of Garlicky Fried Rice for a complete and satisfying meal.

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What is Okoy?

Okoy or Ukoy is a Filipino recipe originally made from baby shrimp fritters. It comes from Laguna Province in the Philippines and is loved by many as a snack or appetizer.

This recipe transforms the original dish into a vegan one. Cassava, a key ingredient, is a root vegetable from South America. It's known for its versatility, and it's used in this Okoy recipe to make a tasty batter.

Cassava adds texture and nutrition to Okoy. It's full of carbs, fiber, and nutrients, making it a healthy choice.

Health Benefits of Cassava

High Fiber: Aids digestion, prevents constipation.
Nutrient-Rich: Contains essential vitamins and minerals.
Gluten-Free: Suitable for those with gluten sensitivities.
Energy Boost: Provides sustained energy with complex carbohydrates.

Variations

More veggies: Add grated carrots, sliced bean sprouts, minced garlic and onion to the batter

okoy on a white plate with vinegar-dipping sauce

Substitutions

Swap grated cassava with grated sweet potato or kalabasa (squash) for a unique twist on this classic dish.
Sprinkle cilantro on top instead of using spring onions as a garnish.
Use a frying pan instead of a skillet if you don't have one on hand.

Storage

If you happen to have any leftover Okoy (though it's unlikely!), you can store them in an airtight container in the refrigerator for up to two days.
To reheat, simply pop them in the oven or toaster oven for a few minutes until warmed through.
You can freeze leftover Okoy for up to one month. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag.

Ingredients

grated cassava
spring onions
annato powder
salt
ground black pepper
mushroom seasoning
oil

See the recipe card for quantities.

Instructions

In a large mixing bowl, combine all the ingredients.

Mix well until fully incorporated.

Divide the mixture into four portions and slightly flatten.

Fry in medium-high heat until golden brown for about 2–3 minutes. Place the fried okoy on paper towels to absorb excess oil.

Serve with your favorite spiced vinegar-dipping sauce. Enjoy!

Hint: For best results, ensure your oil is hot enough before frying by testing it with a small drop of the mixture; it should sizzle immediately.

⭐ Top Tip

To achieve crispy Okoy with a soft and chewy center, make sure to fry them in hot oil for just the right amount of time, about 2-3 minutes per side. Avoid overcooking, as it can result in dry and tough fritters.

Frequently Asked Questions

What is the meaning of Okoy?

Okoy is a Filipino word referring to a type of fritter or pancake typically made with shrimp and vegetables.

Where is Okoy from?

Okoy originates from Laguna, Philippines.

What is the English term for Okoy?

The English translation of "Okoy" is "fritter" or "pancake."

some fried okoy and a dipping sauce served on a white plate garnished with chopped spring onions

More Recipes

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5 from 2 votes

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Best Okoy Recipe (The Healthy Way)

Try the crispy delight of vegan Okoy, made with grated cassava and spring onions. A Filipino favorite with a plant-based twist!

Prep Time15

Cook Time10

Total Time25

Course: Appetizers, Snacks

Cuisine: Filipino

Servings: 4 servings

Calories: 745kcal

Ingredients

Instructions

In a large mixing bowl, combine all ingredients and mix well until fully incorporated.
Divide the mixture into four portions and slightly flatten.
Fry in a hot oil until cooked through for about 2-3 minutes.
Serve with your favorite vinegar dipping sauce.

Leave a Comment

Calories: 745kcalCarbohydrates: 0.5gProtein: 0.1gFat: 84gSaturated Fat: 6gPolyunsaturated Fat: 24gMonounsaturated Fat: 53gTrans Fat: 0.3gSodium: 582mgPotassium: 19mgFiber: 0.2gSugar: 0.2gVitamin A: 62IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Ginataang Mais

Apr 25, 2024 · 1 Comment

Indulge in the creamy, coconut-infused richness of this popular Filipino dish, Ginataang Mais, and take a culinary adventure to the Philippines! Learn how to make this easy corn recipe, and let's taste the flavors of heritage and comfort together!

This was inspired by my sweet ginataang munggo and cornmeal mush recipe on this site, and it pairs well with vegan fried fish balls, tsokolate (Filipino hot chocolate), and any other recipes that can complement its creamy and sweet flavors.

sweet and delicious ginataang mais served in bowls

What is Ginataang Mais?

Ginataang Mais, which means "corn in coconut milk," also known as "lugaw na mais" or "lelut mais" is an authentic Filipino dessert or snack made of corn kernels, coconut milk, glutinous rice, and sugar, perfectly cooked to deliciousness!

The comforting flavors of creamy coconut milk, sticky rice, and sweet corn in this easy ginataang mais recipe make a lovely delicacy that's ideal for any occasion. It is not just a dessert or sweet snack, but also a symbol of warmth and friendliness in the Philippines. It delivers happiness to the family table, whether it's consumed as a dessert, snack, or even breakfast.

Try this quick Filipino dessert recipe today and experience the flavor of tradition with every bite. Read more below for tips and instructions. Enjoy!

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Health Benefits of Corn

Aids in weight management.
Promotes eye and heart health.
A good source of carbohydrates.
Rich in dietary fiber and antioxidants.
Loaded with essential vitamins and minerals.

two bowls of ginataang mais with a fresh corn husk

Ingredients

Listed below are all the easy-to-find ingredients you will need:

glutinous rice
water
coconut milk
canned cream of corn
corn kernels
white sugar
coconut cream

See the recipe card for quantities.

Instructions

Gather the ingredients for this easy ginataang mais recipe. Once the ingredients are all ready, let’s start!

cooked glutinous rice with coconut milk and corn

Combine glutinous rice, water, coconut milk, and cream of corn in a pot.

Bring the mixture to a boil and stir once in a while until the glutinous rice is cooked through and soft.

added the corn kernels, white sugar, and coconut cream into the pot

Add water if it starts to dry out. Then, add the corn kernels, white sugar, and coconut cream.

freshly cooked ginataang mais in a bowl with a spoon

Mix the ingredients well. Then, serve immediately. Enjoy!

Hint: Simmer the mixture in the pot until the corn is soft and cooked all the way through, and until it thickens to your desired consistency.

Substitutions

Coconut Milk: Feel free to use almond milk or soy milk for a dairy-free alternative.
Sweeteners: Brown sugar or palm sugar can be used if white sugar is unavailable.
Corn: Fresh corn kernels can be used for this recipe instead of canned sweet corn kernels.

Variations

Corn: Try different varieties of corn, such as sweet, purple, or white corn, to get interesting flavors and hues.
Texture: Diced taro, sweet potatoes, or sago can be added for more texture and flavor.
Flavor: Add ripe jackfruit (langka) for extra sweetness and pandan leaves or extract to enhance the flavor, if desired.
Toppings: Sprinkle toasted sesame seeds, toasted coconut flakes, crushed peanuts or cashews, and ground cinnamon or nutmeg on top for added flavor and visual appeal.

Equipment

The good thing about this ginataang mais recipe is that it only needs a few ingredients and a pot to cook and mix. It's amazing how simple this Filipino dessert recipe is!

Storage

Allow ginataang mais to cool to room temperature. Then pour it in an airtight container and refrigerate for 3–4 days.
When ready to consume, gently reheat it in the microwave or on the stovetop in a low heat.
If the refrigerated dish shows indications of spoilage, discard it to avoid foodborne illness.

Top tip

Allow the mixture to simmer slowly and gently for the best result. Avoid heating the coconut milk (gata) too much, since this can cause it to separate and curdle. Instead, keep a gentle simmer on low to medium heat, stirring occasionally, to avoid sticking and promote equal cooking.

This slow-cooking procedure allows the flavors to combine beautifully, resulting in a creamy, rich texture that highlights the dish's sweet corn and coconut sweetness.

a spoonful of ginataang mais served in a bowl

FAQ

Can I use regular rice for ginataang mais?

Yes, you can use regular rice instead of glutinous rice, but the creaminess and texture will be different.

What is the English of ginataan?

Ginataan, also known as guinataan, is a Filipino name for dish prepared with gatâ (coconut milk). Thus, ginataan literally means "done with coconut milk".

Can you freeze ginataang mais?

Yes, you can freeze Ginataang Mais for future consumption.

a bowl of creamy and delicious ginataang mais

5 from 1 vote

Print Pin Recipe

Ginataang Mais

Discover the delights of this Ginataang Mais made with corn, glutinous rice, and creamy coconut milk. It is a Filipino dessert or snack that is quick, easy, and irresistibly tasty!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: Filipino

Servings: 4

Calories: 923kcal

Author: Simply Bakings Kitchen Team

Equipment

1 Pot

Ingredients

Instructions

Combine glutinous rice, coconut milk, water, and cream of corn in a pot.
Bring the mixture to a boil and stir once in a while until the glutinous rice is cooked through and soft. Add water if it starts to dry out.
Add the white sugar, corn kernels, and coconut cream; mix well.
Serve immediately.

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Calories: 923kcalCarbohydrates: 118gProtein: 11gFat: 48gSaturated Fat: 42gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2473mgPotassium: 619mgFiber: 4gSugar: 3gVitamin A: 32IUVitamin C: 4mgCalcium: 47mgIron: 8mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

Cook to a minimum temperature of 165 °F (74 °C)
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Best Huli Huli Cauliflower

Apr 11, 2024 · 2 Comments

Whip up your next appetizer with our Vegan Huli Huli Cauliflower Bites! Trust me, they're amazing, and I'm not just saying that. These bites take a classic Hawaiian dish and give it a veggie twist that'll have you coming back for seconds, thirds, and maybe even fourths.

This was inspired by my other Hawaiian recipe and pairs well with this Pineapple Ice Cream for a light and refreshing option.

cauliflower dish with huli huli sauce served with cilantro and lemon slices, image created by SimplyBakings

So, you might be wondering, when's the best time to indulge in these bites? Well, here's the deal - they're perfect for any occasion! Whether it's a sunny summer BBQ or during game days, these bites bring a taste of the tropics to your table, no matter the season.

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Ingredients

Cauliflower is the star of the show here; it's hearty, versatile, and soaks up all that delicious sauce like a sponge. Whole wheat flour adds a wholesome touch, while whole milk brings creaminess to the batter.

Pineapple adds a sweet and tangy flavor that's quintessentially Hawaiian, and the soy sauce, sesame oil, and ginger give it that signature Huli Huli kick.

Garlic and chili flakes bring the heat, while brown sugar and ketchup add sweetness and depth. Bell peppers add color and crunch, rounding out this flavor-packed dish.

list of ingredients of vegan huli huli cauliflower bites, image created by SimplyBakings

cauliflower florets
whole wheat flour
whole milk
pineapple chunks in juice (separate juice)
dark soy sauce
sesame oil
brown sugar
ketchup
rice vinegar
grated ginger
garlic cloves
salt
red chili flakes
cornstarch
red bell pepper

See recipe card for quantities.

Instructions

mixing huli huli sauce, image created by SimplyBakings

1. Whisk together pineapple juice, salt, soy sauce, sesame oil, brown sugar, ketchup, rice vinegar,
grated ginger, minced garlic, chili flakes, and cornstarch in a saucepan.

Bring the mixture to a simmer and whisk until thickened for 3 minutes. Set aside.

combined whole wheat flour and whole milk, image created by SimplyBakings

2. Combine whole wheat flour and whole milk in a mixing bowl. Mix well until fully incorporated.

coated cauliflower florets on batter, image created by SimplyBakings

3. Toss the cauliflower florets and mix well to coat properly.

battered florets lined on cooling rack, image created by SimplyBakings

4, Place batter florets in a tray lined with a cooling rack to drip excess batter.

florets transferred to a baking sheet, image created by SimplyBakings

5. Transfer to a baking sheet with baking paper or a silicone mat. Bake in the preheated oven for
20 minutes at 350 degrees Fahrenheit.

baked florets brushed with huli huli sauce, image created by SimplyBakings

6. Remove from the oven and brush with the Huli Huli sauce.

Place back in the oven and continue baking for another 10 minutes at 375 degrees Fahrenheit.

remaining ingredients added to baked cauliflower bites, image created by SimplyBakings

7. Remove from the oven and transfer to a mixing bowl. Add all the remaining ingredients, including the remaining Huli Huli sauce, and mix well.

Serve immediately, and enjoy!

baked cauliflower dish with huli huli sauce served with cilantro in a bowl, image created by SimplyBakings

Substitutions

For a dairy-free option, swap whole milk with almond milk, soy milk, or oat milk.
Try other vegetables like zucchini, eggplant, or even sweet potatoes for a hearty and satisfying dish. Don't forget to adjust the cooking time for different veggies to ensure they're cooked thoroughly.

Variations

Spicy - add more heat by incorporating cayenne pepper, chili powder, or hot sauce to the Huli Huli sauce
Asian - replace the sesame oil with toasted sesame oil, and add a splash of mirin or sake to the sauce. Garnish with chopped scallions or cilantro.
Tropical - serve with a side of coconut rice or tropical fruits like mango or papaya

a forkful of saucy cauliflower bites with huli huli sauce served with juice, image created by SimplyBakings

Equipment

Baking Sheet: Opt for a sturdy baking sheet that can withstand high temperatures without warping. Line it with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Saucepan: Choose a medium-sized saucepan with a heavy bottom for even heat distribution.
Mixing Bowl: Use a large mixing bowl to combine the cauliflower florets with the batter. Look for one with a non-slip base to keep it steady while you mix.
Cooling Rack: Place a cooling rack on top of your baking sheet to allow excess batter to drip off the cauliflower florets before baking.
Brush: Invest in a good-quality pastry brush for evenly coating the cauliflower bites with the huli huli sauce. Look for one with silicone bristles that won't shed and are easy to clean.
Grill (optional): If you prefer a smokier flavor, you can grill the bites instead of baking them. Make sure your grill grates are clean and well-oiled to prevent sticking.

Storage

In the Fridge: Store the saucy cauliflower bites separately from the dry ingredients in an airtight container for 2–3 days.
On the counter: Enjoy freshly baked or grilled vegan cauliflower bites immediately. Avoid leaving them out for too long to prevent spoilage.
In the Freezer: Unfortunately, these bites don't freeze well and are best enjoyed fresh.

a bowl of vegan cauliflower bites with huli huli sauce, garnished with cilantro and lemon slices, image created by SimplyBakings

Hint: Here's the secret sauce to nailing this recipe: don't overcook the cauliflower! You want them golden and crispy on the outside, but still tender on the inside. Oh, and that Huli Huli sauce? Slather it on generously for an extra flavor kick.

FAQs

Are cauliflower bites good for you?

Yep, cauliflower bites can be good for you! They're low in calories and high in vitamins, minerals, and fiber. Just keep them baked or grilled with less oil for a healthier snack or side dish.

Do I need to soak the cauliflower before cooking?

Nope, there is no need to soak cauliflower before cooking. Just give it a quick rinse under cold water if you want to get rid of any dirt or stuff.

Why is my cauliflower not crispy?

It might be because of too much moisture. Make sure to pat those florets dry before cooking, and bake or grill them at a higher temperature for a bit longer until they're nice and golden.

Food safety

Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Easiest Bilo-Bilo

Apr 1, 2024 · 3 Comments

This ginataang Bilo-Bilo recipe is a comfort food from the Philippines featuring chewy, glutinous rice balls in creamy coconut milk. This Filipino dessert recipe includes cassava, sweet plantains, and optional jackfruit strips for added flavor. It's quick to make and perfect for rainy days!

The bilo-bilo (chewy rice balls) created in this recipe can also be added to Binignit and Sweet Ginataang Munggo.

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Bilo-bilo with coconut cream can be eaten hot or cold, making it great for both dessert and an afternoon snack.

With a cup of coffee or tea, it's even a great choice for breakfast. People love this warm treat even more when it's raining outside.

What is Bilo-Bilo?

Ginataang bilo-bilo dish likely evolved gradually rather than appearing at a single point in time. Its fundamental elements - sweet coconut milk, root crops, bananas, sago pearls or small tapioca pearls and glutinous rice - trace back to pre-Hispanic cuisine.

Over centuries, with the influence of Spanish-era sweeteners and the natural evolution of local culinary traditions, the ginataan dessert soup took on its present form.

Today, it’s celebrated as a comforting, nostalgic dessert that carries echoes of the Philippines’ ancient food heritage.

Health Benefits of Jackfruit

Although it’s optional in the recipe, adding jackfruit can enhance both flavor and nutrition. This tropical fruit is rich in:

Dietary Fiber: Helps support healthy digestion and regularity.
Antioxidants (Vitamin C): Supports the immune system, helps with collagen production, and can contribute to overall skin health.
Essential Nutrients: Contains a range of vitamins and minerals, including several B vitamins, potassium, protein and magnesium, all of which are important for maintaining energy levels, proper nerve function, and heart health.

Variations

Citrus Twist - Add a few drops of calamansi juice or lemon zest to the rice ball dough for a subtle citrus aroma to brighten the creamy base.
Root Crops Galore - Include diced sweet potato (kamote), purple yam (ube chunks), or taro (gabi) to add layers of natural sweetness, color, and texture.
Thin or Thick - Adjust the thickness by adding more water or coconut milk if you prefer a more soupy consistency, or simmer it longer for a thicker, heartier dessert.

Substitutions

Glutinous rice flour - Substitute with regular rice flour, mixed with a bit of tapioca starch.
White sugar - Use coconut sugar or brown sugar instead for a healthier alternative.
Ube extract - Stir in and replace ube extract with vanilla extract instead.
Coconut milk - is key for flavor. But if not available, use milk alternatives plus coconut essence.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

While this dessert can technically be frozen, the texture may change upon thawing. For best results, enjoy it fresh or refrigerated.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

ube extract
glutinous rice flour
water
chopped cassava
chopped saba banana
white sugar
coconut milk (canned)
water
sliced jackfruit (langka)

See the recipe card for quantities.

Instructions

In a bowl, combine the glutinous rice flour, ube extract, and ½ cup of water. Knead the mixture until well blended and smooth.

Using a spoon, portion out small amounts of dough and roll into small balls. Set aside.

In a large pot, combine 2 cups of water, coconut milk, and white sugar.

Bring to a boil over medium heat.

Add the chopped cassava and prepared glutinous rice balls to the boiling coconut mixture. Cook until slightly soft, about 8-10 minutes.

Stir in the chopped saba (sweet plantains) and let the mixture simmer until the plantains are fully cooked.

Bilo-bilo ingredients in a pot over fire

If using, add the sliced jackfruit and mix well. Check the sweetness, adjust if needed, and serve warm!

⭐ Top Tip

To avoid scorching and ensure even cooking, stir the coconut milk mixture frequently but gently. Coconut milk can burn at the bottom of the pot if not stirred, and the bilo-bilo can stick together if left in one spot too long.

FAQ

What is bilo-bilo made of?

Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added.

What is the English of bilo-bilo?

Bilo bilo comes from the Tagalog word “bilog,” which means “round.” Ginataang bilo bilo translates to rice balls cooked in coconut milk.

What is the difference between Bilo Bilo and Binignit?

One of the differences is that bilo-bilo has sticky rice balls, made from glutinous rice flour, while binignit uses glutinous rice to thicken the coconut milk as it cooks.

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Stir Fry Pickled Mustard Greens Recipe

Mar 14, 2024 · Leave a Comment

Enjoy the savory tastes of Pickled Mustard Greens stir fried with eggs in this easy and amazing side dish recipe. Bursting with tangy, delicious goodness, this dish offers a symphony of flavors and textures that will excite your taste buds and leave you wanting more!

This dish was inspired by my Ampalaya Guisado (Sautéed Bitter Melon) recipe on this site and pairs well with rice recipes like steamed rice, fried rice and garlic fried rice.

sautéed pickled mustard greens with eggs in a white bowl with a stainless spoon beside

This Pickled Mustard Greens recipe draws inspiration from Asia's rich culinary traditions, where pickled vegetables are often used to add depth and complexity to dishes. Typically paired with pork or chicken, we’ve made it vegetarian by adding eggs! The mustard greens, with their unique tangy flavor, are first pickled in brine with a touch of vinegar to bring out their natural sourness.

Once pickled, the greens—both leaves and stems—are sautéed with eggs to create a delicious combination of textures and flavors. If you have leftover pickled greens, simply store them in a jar with a tight lid and keep them in the fridge for future use. This recipe brings a fresh twist to traditional comfort food, perfect for adding richness to soups or other dishes that require a savory kick. Whether you find them at Asian grocery stores or make your own, these pickled greens are sure to impress with their brilliant colors and bold flavors.

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delicious sautéed pickled mustard greens with eggs in a white bowl

Health Benefits of Mustard Greens

Promote heart health.
Loaded with antioxidants.
Rich source of vitamins and minerals.
Rich in fiber that supports healthy digestion.
Packed with anti-inflammatory and anti-cancer properties.

Ingredients

Listed below are all the simple and healthy ingredients you will need:

mustard greens
vegetable oil
garlic cloves
red onions
tomatoes
eggs
salt
ground black pepper

See the recipe card for quantities.

Instructions

Gather the ingredients for this sautéed pickled mustard greens with eggs recipe. Once the ingredients are all ready, let’s begin!

Sautéed minced garlic and sliced red onions on a heated skillet with oil

Add oil to a heated skillet over medium heat.

Sauté minced garlic and sliced red onions for a minute.

Added the chopped pickled mustard greens, chopped tomatoes, and eggs into the skillet

Add the chopped pickled mustard greens and chopped tomatoes, and sauté for another 2 minutes.

Pour in the beaten eggs and stir well. Then, cook until the eggs are cooked through.

Seasoned with salt and ground black pepper then transferred to a white serving plate

Season with salt and ground black pepper.

Transfer to a serving plate and serve immediately.

Hint: Check if the flavors are balanced by adjusting the amount of seasoning and acidity from the pickled mustard greens. Start by tasting the pickled greens before cooking and adjusting the amount based on their intensity. If they're particularly tangy or salty, use less and add a touch of sweetness, like a pinch of sugar or a splash of honey.

Substitutions

Pickled Mustard Greens: instead of pickled mustard greens, you can use pickled turnip greens, pickled radish greens, or pickled cabbage.
Egg: use either scrambled tofu, quorn eggs, egg whites only for a lower cholesterol option, or small pieces of any meat of your choice
Vegetable Oil: you can replace vegetable oil with olive oil or sesame oil in this recipe
Garlic: feel free to use garlic powder for minced garlic

Variations

Spicy Kick: To add some spice, sauté the greens and eggs with red chili peppers
Soy Sauce Twist: Drizzle a little soy sauce over the final dish to add an extra depth of umami flavor that balances the tangy mustard greens.
Creamy Addition: Before cooking the beaten eggs with the pickled mustard greens, add a dollop of cream or coconut milk.
Rice Accompaniment: Serve the sautéed pickled mustard greens and eggs over steaming rice or alongside rice noodles for a more hearty meal.
Veggie Medley: In addition to the pickled mustard greens, try adding chopped bell peppers, sliced mushrooms, broccoli florets, or thinly sliced carrots.

Equipment

I used a skillet in this sauteed pickled mustard greens with egg recipe for easy cooking. Feel free to use any pan or wok available in your kitchen that is good for stir-fry.

Storage

Refrigeration: Let the dish cool completely before storing it in an airtight container. Keep it refrigerated for up to 2–3 days.
Freezing: While it is best served fresh, leftovers can be frozen for later use. Place the cooled dish in a freezer-safe container, giving it enough room for expansion, and seal tightly. Freeze for up to 1–2 months.
Reheating: When ready to eat, defrost frozen portions in the refrigerator overnight, if applicable. Reheat the dish in a skillet over medium heat until thoroughly cooked, stirring periodically to ensure even cooking. Individual servings can also be microwaved on microwave-safe plates for 30-second intervals until they are warmed to your satisfaction.
Quality Check: Before consuming refrigerated or thawed leftovers, look for indications of spoilage, such as an unusual odor, texture, or appearance. If in doubt, discard them to avoid foodborne illness.

Top Tip

Make sure your skillet is hot before adding the ingredients. Preheating it helps the greens and eggs cook quickly, preserving their flavors and textures while keeping them from becoming soggy. Avoid overcrowding the pan, since this might result in uneven cooking and steaming rather than sautéing.

sautéed pickled mustard greens with eggs served in a white plate

Frequently Asked Questions

Are pickled mustard greens healthy?

Yes, mustard greens are high in micronutrients and have several health benefits, including immune system support and the potential to prevent cancer.

Can pickled mustard greens be eaten raw?

Yes, but depending on your spicy taste tolerance. Cooking reduces the spiciness, making it more enjoyable for more people.

What are 3 ways you can eat mustard greens?

Mustard greens can be easily added to your diet. They can be eaten fresh, steamed, or stir-fried.

Is thee a difference if I use Chinese mustard greens?

Yes, there is a difference if you use Chinese mustard greens (also known as gai choy) in the recipe. Chinese mustard greens tend to be milder and slightly sweeter compared to the more tangy and pungent flavor of traditional mustard greens.

Looking for other recipes like this? Try these Poqui Poqui, Broccoli and Tofu in Spicy Almond Sauce, and Stir Fry Cabbage recipes in the comfort of your own kitchen!

Sautéed Pickled Mustard Greens with Eggs in a white serving plate

5 from 1 vote

Print Pin Recipe

Stir Fry Pickled Mustard Greens Recipe

Here's an Asian-inspired vegetarian dish made with a delicious combination of tangy pickled mustard greens and velvety eggs. This is a quick, easy, and satisfying recipe that is bursting with flavor and perfect for busy weeknights or casual dinners!

Prep Time6

Cook Time6

Total Time12

Course: Side Dish

Cuisine: Filipino

Servings: 2

Calories: 232kcal

Author: Simply Bakings Kitchen Team

Ingredients

Instructions

Add oil to a heated skillet over medium heat.
Sauté minced garlic and sliced red onions for a minute.
Add the chopped pickled mustard greens and chopped tomatoes.
Sauté for another 2 minutes.
Pour the beaten eggs and stir well.
Cook until the eggs are cooked through.
Season with salt and ground black pepper.
Transfer to a serving plate and serve immediately.

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Notes

1) You may also toss some broccoli florets and thinly sliced carrots to add nutritional value to the dish.

Calories: 232kcalCarbohydrates: 11gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 164mgSodium: 897mgPotassium: 831mgFiber: 3gSugar: 4gVitamin A: 417IUVitamin C: 7mgCalcium: 86mgIron: 2mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Filipino Corn Soup Recipe

Feb 22, 2024 · 3 Comments

Enjoy the heartwarming tastes of this Filipino Corn Soup, a delicious and comforting dish. It's bursting with the sweetness of corn kernels and veggies. Through this blog, let's discover the tips and steps in making this beloved Filipino dish. This not only tantalizes the taste buds but also conveys the essence of Filipino culinary culture!

Don't forget to try my Vegan Misua Soup and Vegan Chicken Rice Soup!

Two bowls of Filipino Corn Soup with spoon

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Why You’ll Love This Recipe

This light and comforting dish is inspired by the popular sweet corn soup commonly served in Indian restaurants. This vegetarian version is made with the delicious flavor combination. Then it's cooked in a hearty vegetable broth with beaten egg and potato starch.

Consider making this quick and easy Filipino sweet corn soup recipe today for a simple yet healthy and heartwarming lunch or dinner.

The Story Behind Filipino Corn Soup

This recipe has long been a Filipino household favorite, especially for merienda or light dinners. Its flavor is humble but comforting, often reminding people of home and warmth shared around the family table.

Many Filipinos grew up with versions of this soup made from scratch or fresh corn kernels, making it both nostalgic and practical.

Where Filipino Corn Soup Comes From

This Filipino soup draws inspiration from Chinese-style egg drop soups. Filipinos made it their own by adding local vegetables and sweet corn.

It first became popular in home kitchens and school canteens, where easy, hearty meals were always welcome. Over time, it evolved into a Filipino comfort classic, loved for its simplicity and versatility.

When is this Dish Typically Enjoyed?

It’s the go-to comfort meal! It’s also a popular merienda or side dish during family gatherings and potluck dinners, especially in the rainy months. No need for sauce, shrimp or pork. This dish is all the comfort you need!

Food safety

Cook to a minimum temperature of 165 °F (74 °C)
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

Ingredients

Listed below are all the ingredients you will need:

ginger
sweet onions
carrots
sweet corn kernels
red bell pepper
vegetable broth
egg
potato starch
water
salt
ground white pepper
green onions

See the recipe card for quantities.

All ingredients for the Filipino Corn Soup in bowls

Instructions

Make the Slurry

1. In a small bowl, mix potato starch and water. Set aside.

Sauté the Aromatics

2. In a heated, heavy-bottomed pot, add vegetable oil.

3. Sauté sweet onions and ginger for 2 minutes over medium-low heat until fragrant.

Cook the Vegetables

4. Add sweet corn kernels, carrots, and diced red bell pepper.

5. Sauté for 3 minutes, stirring constantly.

Simmer the Soup

6. Add vegetable broth and bring to a boil.

7. Reduce to a simmer for 5 minutes.

Add Egg and Slurry

8. Slowly drop in the beaten egg while stirring to create egg ribbons.

9. Stir in the potato starch mixture.

10. Continue simmering for another 2 minutes.

Season and Serve

11. Season with salt and ground white pepper.

12. Transfer to serving bowls, garnish with green onions, and serve immediately.

Substitutions & Variations

Ingredient Swap
Replace whole kernels with creamed corn for a thicker texture.
Use chicken broth instead of vegetable broth for a richer taste.
Variation
Add tofu for extra protein or skip the egg for a fully vegan version.
Turn off the heat once the veggies turn tender. The soup will turn thick, and the taste will suit your liking.
Mistake to Avoid
Avoid overcooking the eggs - they should swirl gently into ribbons, not clump together.
Storage Tips
- This soup doesn’t stand up well to freezing, but keeps nicely in the fridge for 2–3 days.
- Store it in an airtight container and reheat gently over low heat to maintain the smooth texture.

Spoon holding up a scoop of Filipino Corn Soup

FAQs

Can I make this soup vegan?

Yes! Simply skip the egg and use vegetable broth—it’s still delicious and flavorful.

Can I use fresh corn instead of canned?

Absolutely! Freshly cut corn adds extra sweetness and texture.

How can I make the soup thicker?

Add more potato starch slurry or simmer longer until it reaches your desired consistency.

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Recipes for Every Moment

Craving something warm on a rainy afternoon? Filipino Corn Soup is your quick, cozy fix that feels like a hug in a bowl.

Quick and Easy Cream Cheese Icing

Feb 18, 2024 · 2 Comments

Treat yourself to the heavenly delight of our homemade Quick and Easy Cream Cheese Icing! With its perfect balance of creaminess and sweetness, this fan-freaking-fantastic recipe promises to take your baked goods to a whole new level.

This was inspired by my Lemon Cupcakes on this site, and pairs well with this Matcha Cupcakes.

quick and easy cream cheese icing in a jar with a gray background

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🥘Ingredients

full-fat cream cheese
unsalted butter
vanilla extract
powdered sugar

See the recipe card for quantities.

powdered sugar, vanilla extract, cream cheese, butter on a marble table

🔪Instructions

In a mixing bowl, combine softened cream cheese and butter using an electric mixer, beat until smooth and creamy, then add vanilla extract and blend well. I opted for a stand mixer as it made mixing easier and allowed me to step away, but feel free to use a hand mixer if you prefer.

Gradually incorporate powdered sugar until reaching the desired sweetness and consistency, then beat the icing on medium-high speed for 2-3 minutes until fluffy.

cream cheese icing in b a bowl being made

💭 Hint: A good tip is to ensure that your ingredients, particularly cream cheese and butter, are at room temperature before making cream cheese icing. This helps them blend more easily and results in a smoother texture for your icing.

📋Substitutions

Cream Cheese: You can substitute cream cheese with an equal amount of mascarpone cheese for a slightly different flavor profile. Alternatively, if you're looking for a dairy-free option, you can use vegan cream cheese.
Butter: If you prefer a lighter option, you can substitute part or all of the butter with an equal amount of vegetable shortening. However, keep in mind that this may alter the flavor and texture of the icing slightly.
Vanilla Extract: You can swap vanilla extract with other flavorings such as almond extract, lemon extract, or even a bit of citrus zest for a different flavor profile.
Powdered Sugar: If you don't have powdered sugar on hand, you can make your own by blending granulated sugar in a blender or food processor until it reaches a powdery consistency. Alternatively, you can use a sugar substitute like erythritol or stevia for a lower-calorie option.

📖Variations

Lemon Cream Cheese Icing: Add some fresh lemon zest and a splash of lemon juice to the cream cheese icing for a tangy and refreshing flavor.
Cinnamon Cream Cheese Icing: Mix in some ground cinnamon to the cream cheese icing for a warm and spicy twist. This pairs particularly well with carrot cake or spice cake.
Maple Cream Cheese Icing: Substitute some of the powdered sugar with maple syrup for a rich and indulgent flavor. Drizzle a little extra maple syrup on top for an added touch of sweetness.
Chocolate Cream Cheese Icing: Mix in some cocoa powder or melted chocolate to the cream cheese icing for a rich and decadent chocolate flavor. You can adjust the amount of cocoa powder or melted chocolate to suit your taste preferences.
Berry Cream Cheese Icing: Fold in some mashed berries or berry jam to the cream cheese icing for a fruity and colorful twist. This works well with strawberries, raspberries, blueberries, or blackberries.

Storage

Refrigeration: Cream cheese icing should be stored in an airtight container in the refrigerator. Due to the dairy content, it is perishable and can spoil if left out at room temperature for too long.
Use Within a Few Days: Cream cheese icing is best when consumed fresh. It can typically be stored in the refrigerator for up to 3-4 days. After that, it may start to lose its freshness and flavor.
Avoid Freezing: While cream cheese icing can technically be frozen, it may change in texture and consistency upon thawing. The icing may become watery or grainy, which can affect its overall quality.
Bring to Room Temperature: If you've stored cream cheese icing in the refrigerator, allow it to come to room temperature before using it. This will make it easier to spread and ensure a smoother texture.
Check for Spoilage: Before using cream cheese icing that has been refrigerated, always check for any signs of spoilage, such as an off smell or unusual texture. If in doubt, it's best to discard it and make a fresh batch.

Looking for more dessert ideas? Try my favorite Nutella Peanut Butter Cookies.

Frequently Asked Questions

Can I make cream cheese frosting ahead of time?

Yes, you can make cream cheese icing ahead of time and store it in the refrigerator. Just be sure to store it in an airtight container and use it within 3-4 days for the best quality.

Can I freeze cream cheese icing?

While technically possible, freezing cream cheese icing is not recommended as it may change in texture and consistency upon thawing. It may become watery or grainy, affecting its overall quality.

My cream cheese icing is too thin. How can I thicken it?

If your cream cheese icing is too thin, you can try adding more powdered sugar, a little at a time, until you reach the desired consistency. Alternatively, you can refrigerate the icing for a short while to firm it up.

See more guidelines at USDA.gov.

One of my friends from YouTube Julie and I got together and made some Halloween treats! For this recipe, I decided to use a cake box mix which tasted DELICIOUS! I was very surprised at the texture and taste and I was very pleased with it! For the frosting I made a cream cheese frosting which had a beautiful texture and was very sweet and rich!

Note: Recipe has been updated on 2/18/2024, originally published on October 2013

Best Poqui Poqui

Feb 8, 2024 · 3 Comments

This Poqui-Poqui recipe is a delicious Ilocano dish that combines the sweet and smoky flavors of grilled eggplants, onions, and tomatoes. It's quick, tasty, and gives you a taste of rich history in just 16 minutes!

Eager to discover more Filipino culinary delights? Taste my Empanada, Filipino Vegetarian Chopsuey, Porbidang Kangkong, and Filipino Style Spinach.

tasty grilled egglant poki served in a bowl

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What is Poqui Poqui?

This is a typical Ilocano meatless breakfast or dinner meal that consists of grilled, peeled, mashed, and cooked eggplants together with tomatoes, onions, garlic, and egg.

The dish's name origin can be traced back to the 1980s, according to Chita Sanculi of Divine Word College in Ilocos Sur.

Many Filipinos moved to Hawaii at that time in order to produce pineapples. In Hawaii, the word "poki" implies "to cut up" or "mash." It's also how the name of the well-known poke bowl came about!

Health Benefits of Eggplant

Rich in antioxidants
Supports heart health
Aids digestion
Low in calories
Contains vitamins and minerals

delicious Ilocano poqui dish with red tomatoes

Substitutions

Eggplant Alternatives: If you're out of eggplant, zucchini or bell peppers can be excellent substitutes, providing a similar texture and flavor profile.
Oil Options: While olive oil adds a distinct taste, you can experiment with avocado oil or even coconut oil for a unique twist.

Variations

Spices: Customize the dish by playing with different spices. Try cumin, paprika, or a hint of garlic powder for added depth.

Storage

In the Fridge: Store any leftover poqui in an airtight container in the refrigerator. It stays fresh for up to 2 days, and reheating is a breeze.
Freezer-Friendly: Yes, you can freeze poqui! Portion it into freezer-safe containers, and it can last for up to a month. Just thaw and reheat for a quick, satisfying meal.
Counter Consideration: While the dish can sit on the counter briefly, it's best to refrigerate promptly to maintain freshness and flavor.

Top Tips

Make sure to grill the eggplant until the skin is charred and the flesh is soft. This will give the dish a delicious smoky flavor.
Choose juicy, flavorful tomatoes for the best results. The sweetness and acidity of the tomatoes help balance the richness of the eggs and eggplant.

filipino poqui poqui served on a ceramic bowl

Ingredients

Listed below are all the ingredients you will need:

eggplant
olive oil
whole white onions
chopped tomatoes
eggs
salt
ground white pepper

Instructions

Firstly, grill the eggplant over gas stove flames until the skins are charred. Once done, remove it from the heat and allow it to cool.

Subsequently, peel off the charred skin from the cooled eggplant, chop or mash the flesh, and transfer it to a bowl:

Next, heat oil in a skillet over medium heat. Consequently, sauté sweet onions, chopped juicy tomatoes, and grilled eggplant for 2 minutes:

sautéed sweet onions, tomatoes, and eggplant

Following that, add beaten eggs to the mixture and ensure thorough mixing.

Cook for an additional 4 minutes, or until the eggs are cooked through. Season with salt and ground white pepper:

Thoroughly mix and transfer the delicious concoction to a serving plate.

Finally, serve immediately and enjoy the flavors of Poqui Poqui!

quick and easy poqui poqui dish served on a bowl

Frequently Asked Questions

Why is it called Poqui Poqui?

It is thought that the name comes from the Ilocano language, where it means to mix or scramble. This perfectly describes how the dish is made: by mixing different ingredients together.

Is it necessary to peel the eggplant?

Peeling the eggplant after grilling is essential for achieving a smoother texture. However, if you enjoy a bit of texture, feel free to leave some of the charred skin on.

Can I make Poqui dish in advance for meal prep?

Certainly! Follow the recipe up to the sautéing step, then refrigerate. When ready to serve, reheat and add the beaten eggs for a fresh and quick meal.

tasty traditional filipino poqui poqui in a bowl

5 from 3 votes

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Best Poqui Poqui

Enjoy the quick cooking magic of Poqui Poqui! In just 16 minutes, grilled eggplant, sweet onions, and tomatoes dance with beaten eggs to make a delicious food you would want to try!

Prep Time6

Cook Time10

Total Time16

Course: Appetizers

Cuisine: Filipino

Servings: 4 servings

Calories: 118kcal

Ingredients

Instructions

Grill the eggplant over the gas stove until the skins are charred.
Remove from the heat and let it cool.
Once the grilled eggplant has cooled down, peel off the charred skin, chop the eggplant meat, transfer a bowl.
Add the oil in a heated skillet over medium heat.
Saute sweet onions, chopped tomatoes, and grilled eggplant for 2 minutes.
Add in beaten eggs and mix well.
Cook for another 4 minutes or until the egg is cooked through.
Season with salt and ground white pepper.
Mix well and transfer to a serving plate.
Serve immediately.

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Serving: 1gCalories: 118kcalCarbohydrates: 2gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 123mgSodium: 381mgPotassium: 114mgFiber: 0.4gSugar: 1gVitamin A: 213IUVitamin C: 3mgCalcium: 30mgIron: 1mg

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Vegan Marinated Bangus

Jan 25, 2024 · 3 Comments

Hashtag #PanlasangPinoy! No need to look any further. Here’s a quick and easy way to treat your taste buds. The Marinated Bangus recipe combines marinated tofu, a crispy strip of nori, and a tasty mix of spices. It’s all done in the simplest way!

Exploring additional healthy Filipino recipes? Sample my Best Ever Tofu Adobo Rice, Vegan Bistek, and Vegan Pancit Canton.

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What is Marinated Bangus?

Marinated Bangus is a Filipino dish made with milkfish. It’s soaked in a flavorful vinegar-based marinade. The fish is often seasoned with garlic, black pepper, and sometimes chilies. These spices add a little heat. It’s a classic Filipino recipe. It’s also a staple in many homes. The result is a savory, tangy fish. It’s usually fried until crispy.

History of Marinated Bangus

Marinated Bangus likely started in coastal Filipino towns. These areas commonly farm milkfish or bangus. Locals began marinating fish in vinegar and spices. This helped preserve the fish before refrigerators existed. The dish became popular because it was easy to make. It was full of flavor and also budget-friendly. Over time, it spread across the Philippines. It became a well-loved and familiar dish.

When is this Dish Typically Enjoyed?

Marinated Bangus is usually eaten as a regular meal. People enjoy it for breakfast, lunch, or dinner. It’s not just for special occasions. It's especially common in everyday breakfasts with garlic rice and eggs. It’s not tied to any holiday. But many eat it during Holy Week when people avoid meat. It’s a comforting dish that shows up year-round!

Health Benefits of Bangus (Milkfish)

Rich in Omega-3 fatty acids for heart health
High protein content supports muscle development
Essential nutrients like Vitamin B12 for energy
Selenium boosts immune function
Low in saturated fat, promoting overall cardiovascular health

Substitutions

Firm tofu – Use tempeh or banana blossom for a different vegan fish texture.
Nori – Swap with soaked kombu or seaweed flakes for a similar flavor.
Canned shiitake mushrooms – Use rehydrated dried shiitake; soak in hot water for 15 minutes.
Black rice vinegar – Use cane vinegar or apple cider vinegar for a tangy profile.
Cornstarch – Use rice flour or arrowroot powder for crispiness.

Recipe Variations

Baked version – Bake marinated tofu at 400°F (200°C) for 25–30 minutes, flipping halfway.
Spicy bangus – Add more chilies or a dash of chili oil to the marinade.
Bangus rice bowl – Serve over garlic fried rice with pickled veggies and a lemon wedge.
Soy-free version – Use jackfruit or eggplant as the base and a tamari-free marinade.

Storage

In the Fridge: Store leftovers in an airtight container. It stays fresh for up to 3 days.
In the Freezer: You can freeze it, but tofu texture may change slightly. Reheat in an oven or air fryer for best results.
On the Counter: It’s best eaten right after frying. That way, it stays crispy. Refrigerate leftovers quickly.

Ingredients

Listed below are all the ingredients you will need:

firm tofu
sheets of nori
canned shiitake mushrooms
water
black rice vinegar
ground black pepper
salt
garlic cloves
chopped chilies
cornstarch
vegetable oil

See recipe card for quantities.

All ingredients for Marinated Bangus in separate bowls

Instructions

To begin, place one sheet of nori, shiitake mushrooms, and water into a high-speed blender. Subsequently, blend the ingredients for 7 seconds.

Following the blending process, transfer the mixture into a mixing bowl. Then, add black rice vinegar, salt, minced cloves of garlic, ground black pepper, and chopped chilies. Set this flavorful liquid blend aside for later use.

Blended nori, shiitake mushrooms, and water mixture with spices

Now, cut the block of tofu into four slices. Using chopsticks, carefully cut the tofu slices horizontally, creating a pocket for the marinade.

cut tofu slices on a green chopping board

Once the tofu is prepared, place all the slices in a tray together with the vinegar and mushroom mixture. Allow them to marinate for a minimum of 2 hours or, for a more intense flavor, overnight.

Meanwhile, cut the remaining nori sheet into strips resembling a bangus belly.

tofu slices on vinegar and mushroom mixture, and cut nori sheets

Position these nori strips on one side of each tofu slice.

Are you ready for the next step? Dredge the tofu slices in the cornstarch, ensuring an even coating.

In a hot oil-filled pan, fry the tofu slices until they achieve a golden, crispy exterior.

fried tofu slices with nori sheet in a pan

Finally, serve your Marinated Bangus immediately for a delightful dining experience!

Tasty Marinated Bangus with calamansi slices

Hint: Use chopsticks as a guide when slicing tofu to avoid cutting through completely - it helps keep the bangus look and texture.

⭐ Top Tip

Let the tofu marinate as long as possible to absorb all the deep umami flavors. Overnight is best. When frying, make sure the oil is hot enough to crisp the outside without overcooking the center. And don't skip the nori! It adds that signature “seafood” aroma and taste.

FAQ

What does milkfish taste like?

Milkfish has a distinct, mild flavor with a slightly sweet undertone, making it versatile for various culinary preparations.

How long can you leave fish out to thaw?

It is not recommended to leave fish out to thaw at room temperature. Instead, thaw it in the refrigerator or under cold running water for optimal safety.

Can I fry bangus in air fryer?

Yes, you can fry bangus in an air fryer for a healthier alternative, ensuring a crispy exterior while reducing oil usage.

More Recipes

Want to try other fish and vegan recipes? Check down here:

Storytelling Time!

Instead of using the usual fish-based marinade, I built this vegan dish around firm tofu, which gives each bite a hearty texture. I tried to recreate the umami-rich flavor profile of the original bangus sauce by adding a mix of nori and shiitake mushrooms to the dish.

And let me tell you, it's so good. The tofu soaks up the flavors, making a dish that's tasty and filling all by itself. If you want a plant-based dish that doesn't skimp on taste or tradition, try this Vegetarian Marinated Bangus and see for yourself how delicious it is!

Bibingka Cornbread

Jan 22, 2024 · Leave a Comment

Wake up in the warmth of Caramelized Corn Bibingka, a sweet treat that mixes caramelized sugar that goes well with the rich coconut and cream-style corn. Perfect for people who love different tastes and want to try food from the Philippines!

Want more Filipino comfort food recipes? Test out my Putong Bigas (Steamed Rice Cake), Ube Buchi, Hot Cakes, and Vegan Binignit.

tasty slice of cornmeal bibingka caramelized served on a plate

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What is Caramelized Corn Bibingka?

In Filipino culture, bibingka is a traditional dish that has a long history that dates back to the holidays, especially Christmas. In a clay pot, families would gather around and mix rice flour, sugar, oil, a teaspoon of salt, and the fragrant smell of coconut milk.

I modernized this recipe by adding cornmeal instead of only rice flour. I then used a cake pan instead of a clay pot to simplify preparation. It's delicious—the caramelization on top adds crunch to the creamy middle. It's no surprise that this dish has endured the test of time. Try it!

baked bibingka using cornmeal flour in a baking bowl

How to Make Corn Bibingka

Listed below are all the ingredients you will need:

eggs
egg yolk
brown sugar
rice flour
yellow cornmeal
salt
baking powder
baking soda
coconut milk
cream-style corn
melted butter
salted egg, sliced
white sugar

ingredients for caramelized corn bibingka

Start by preheating your oven to 350 degrees Fahrenheit and greasing a baking pan. Meanwhile, in a mixing bowl, whisk together 3 eggs and 1 egg yolk with brown sugar until smooth.

Next, add rice flour, yellow cornmeal, salt, baking powder, and baking soda into the egg mixture. Ensure there are no lumps by mixing thoroughly:

eggs, sugar, flour, cornmeal, salt, and leaveners mixed in a bowl.

Following that, pour in coconut milk, creamed corn, and melted butter. Blend until you achieve a smooth batter.

Pour the batter mixture into the prepared baking pan and bake in the preheated oven for 35 minutes:

added coconut milk, creamed corn, and melted butter into egg mixture

Once done, sprinkle the top with white sugar. To achieve a golden, crispy layer, use a blowtorch for caramelization before serving:

sprinkled white sugar on baked bibingka then blowtorched

Pair your caramelized cornmeal bibingka with a hot cup of coffee or grated cheese. The bibingka's unique tastes go well with these combinations. Enjoy!

Storage

On the Counter: Store any leftovers in an airtight container at room temperature for up to two days.
In the Fridge: For an extended shelf life, refrigerate the cornbread bibingka in an airtight container for a few additional days.
In the Freezer: This Filipino rice cake can be frozen for longer storage. Ensure it's well-wrapped to maintain freshness. To thaw, transfer it to the fridge overnight.

Substituions

Cream-Style Corn: If short on time, opt for store-bought cream-style corn for a quick and convenient substitute.
Coconut Milk: Regular milk can be used as a substitute if you prefer a milder flavor.
Gluten-Free Option: For a gluten-free version, swap the rice flour with a gluten-free flour blend.

Pro Tip

Add a touch of vanilla extract to enhance the overall taste.
Do not use any other corn except for the cream style version. This is what MAKES the recipe.

Frequently Asked Questions

What is bibingka made of?

Slightly sour galapong (ground fermented sticky rice), coconut milk, water, and sugar.

Why is it jggly in the middle?

Cornbread being jiggly in the middle might indicate undercooking; ensure it bakes for the recommended time until a toothpick comes out clean from the center.

Do I need a blowtorch for caramelization?

A blowtorch creates the signature crispy top, but if you don't have one, you can use your oven's broiler for a similar effect.

Quick & Easy Guava Danish

Dec 15, 2023 · 3 Comments

If you're looking for a dessert that's quick and easy to make, then you've come to the right place! This Quick & Easy Guava Danish recipe is the perfect combination of flaky puff pastry, creamy no-bake cheesecake, and sweet guava fruit preserves. Try and enjoy!

Hungry for more fruity treats? Create my Vegan Berry Cheesecake, 4 Ingredient Fruit Popsicles, and Mixed Berry Cobbler.

delicious cream cheese danish with guava filling served on a plate

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What is Guava Danish?

Guava Danish is one of the delicious fruit cream cheese pastries that is often enjoyed as a breakfast, dessert, or snack item. The dough is typically made with butter, flour, and yeast, which gives it a light and flaky texture.

The filling is made with Cuban guava jam or paste, which is a thick and sweet fruit spread that is commonly used in Cuban pastries or Latin American cuisines. The guava filling is usually mixed with cream cheese or sweetened condensed milk to balance out the tartness of the guava.

Some variations of guava cream cheese danish may also include other ingredients such as cinnamon, nuts, or powdered sugar for added flavor and texture.

Guava is a tropical fruit that gives the recipe a bright, sweet flavor. The rich, no-bake cheesecake filling ties everything together, turning these different parts into a tasty treat that easily combines the best of both worlds.

Health Benefits of Guava

Low in calories and fat, making them a weight-friendly choice.
The vitamins and antioxidants in guavas enhance skin and hair health.
Support heart health by lowering blood pressure and bad cholesterol levels.
Provide a high dose of vitamin C, promoting immune health and skin vitality.

Substitutions

If you can't find no-bake cheesecake, you can use cream cheese mixed with a bit of sugar and vanilla extract as a substitute.
Feel free to experiment with different fruit preserves if you want to customize the flavor. Apricot, raspberry, or strawberry preserves are great alternatives to guava.

Storage

In the Fridge: Store leftover Guava Danish in an airtight container in the fridge for up to 3–4 days. Reheat it in the oven at a low temperature to maintain its crispiness.
In the Freezer: Before brushing with egg wash, you can freeze unbaked pastries. Wrap them tightly in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to 2–3 months. Bake frozen, adding a few extra minutes to the baking time.
On the Counter: It's best to enjoy these pastries fresh on the day of baking for the crispiest texture and best flavor.

Top Tips

When rolling out the puff pastry sheet, make sure to do it on a lightly floured surface to prevent sticking.
For a perfectly golden crust, consider applying an egg wash or sprinkling turbinado sugar (cane sugar) onto your pastries before baking. This will give them a beautiful finish.

bitten danish pastry made of guava cheesecake

Ingredients

Listed below are all the ingredients you will need:

Instructions

Begin by carefully unrolling the folds of the puff pastry dough on a work surface. This delicate step sets the stage for your cheesy masterpiece.

Next, precision is key. Using a sharp knife or pizza cutter, cut the dough horizontally into thirds and then vertically into thirds, creating neat squares that will cradle the cheesy goodness:

cut puff pastry dough into horizontal and vertical thirds

Score a square in the dough about ¼ inch from the outside. Be gentle; you don't want to cut all the way through.

Use a fork to poke holes inside the scored area. This helps release steam and ensures your danish bakes up perfectly:

scored square-shaped and poked holes for each pastry dough

Now comes the indulgent part. Add a heaping spoonful or two of the no-bake cheesecake filling to the scored square on the parchment paper. Spread it evenly, making sure every bite is delightfully creamy:

added cheese cake filling for each scored-square dough

For an extra layer of flavor, consider adding fruit preserves (optional). Choose your favorite or mix and match for a playful twist:

If you prefer a more golden crust, go for the optional egg wash. Brush it over your danish. Preheat your oven to the perfect temperature, and then bake your creations for 15 minutes or until golden brown at 375°F (190°C):

baked dough with guava preserves until golden brown

That's it. Enjoy this guava cream cheese pastry with a steaming cup of freshly brewed coffee or a refreshing glass of iced tea!

delicious guava danish with cream cheese served on a plate

Frequently Asked Questions

What is the difference between guava paste and guava jelly?

Yes, guava pastry should be refrigerated to keep it fresh. If left out, it can spoil quickly, especially in warm temperatures.

Does guava pastry need to be refrigerated?

Guava paste is thick and solid, almost like a fruit leather. Guava jelly is more like a spreadable, smooth jam.

What does guava paste taste like?

Guava paste has a sweet and intensely fruity flavor, with notes of tropical guava and a concentrated sweetness. Its texture is dense and firm, similar to a thick fruit jelly or fruit leather.

5 from 2 votes

Print Pin Recipe

Quick & Easy Guava Danish

Try making this quick and easy Guava Danish recipe in just 20 minutes. Imagine a buttery puff pastry embracing creamy no-bake cheesecake and sweet guava preserves—a delightful treat waiting for you to savor!

Prep Time5

Bake Time15

Total Time20

Course: Dessert, Snacks

Cuisine: Dessert, Filipino

Servings: 9 servings

Calories: 360kcal

Equipment

2 Parchment lined sheet pans
Knife or Pizza cutter

Ingredients

Base Ingredients:

▢ 1 package puff pastry dough
▢ 2 cups no-bake cheesecake filling
▢ 1 cup guava fruit preserves optional

Instructions

Prepare the Pastry:

Carefully roll out the puff pastry dough on a lightly floured surface.
Cut the dough horizontally into thirds, then vertically into thirds, creating 9 equal squares.
Lightly score a smaller square about ¼ inch from the edges of each square. Be careful not to cut all the way through the dough.
Use a fork to poke holes inside the scored area of each square to prevent it from puffing up too much during baking.

Assemble the Pastries:

Add a heaping spoonful or two of the no-bake cheesecake filling inside the scored square of each pastry.
Spread the filling evenly within the scored area.
If using, add a spoonful of guava fruit preserves on top of the cheesecake filling.

Optional Steps:

If you prefer a more golden crust, brush the edges of the pastry with an egg wash.

Bake the Pastries:

Preheat your oven to 375°F (190°C).
Place the assembled pastries on a baking sheet lined with parchment paper.
Bake for 15 minutes, or until the pastries are golden brown and puffed up.

Serve:

Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature.

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Notes

If you're wondering where to find no-bake cheesecake filling, you can conveniently locate it at Walmart or your local grocery store. Check it out here.

Serving: 1gCalories: 360kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 250mgPotassium: 33mgFiber: 1gSugar: 10gVitamin A: 1IUCalcium: 5mgIron: 1mg

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Lemon White Chocolate Madeleines

Dec 7, 2023 · Leave a Comment

Lemon White Chocolate Madeleines are a delightful fusion of zesty citrus and creamy white chocolate, encapsulated in a delicate, shell-shaped pastry. If you're a dessert enthusiast with a penchant for something a little extra, you've stumbled upon the perfect recipe.

Seeking another chocolate-coated dessert? Whip up my Chocolate Pretzel Rods and Pretzel Pumpkins.

fluffy and elegant lemon madeleines with melted white chocolate

What is Lemon White Chocolate Madeleine?

The origin of Lemon White Chocolate Madeleine can be traced back to the early 18th century in the Lorraine region of France. These cakes were originally made with plain butter, without the modern citrus and white chocolate twist.

However, flavor connoisseurs and bakers have experimented with many combinations over time, eventually arriving at the delicious combination of lemon and white chocolate that we enjoy so much today.

I remember eating Lemon White Chocolate Madeleines as a child and loving how the tart lemon and sweet white chocolate went together so well. It's no surprise that these madeleines have stood the test of time and become a treat that people all over the world love.

So, if you want a delicious treat that is both elegant and delicious, give this recipe a try and see for yourself how good it is!

Health Benefits of Lemons:

Rich in vitamin C, boosting immune health.
Aid in digestion and weight loss due to fiber content.
Support heart health by reducing cholesterol levels.
Contain antioxidants that combat free radicals.
Promote skin health with collagen-boosting properties.
Its alkalizing effect helps balance body pH levels.

white chocolate dipped madeleines set on a baking rack

Tips and Procedures:

Substitutions and Additions:
- Liqueur: You can swap the lemon or orange liqueur with other liqueurs, like Grand Marnier, for a different flavor profile.
- Citrus: Experiment with different citrus fruits for unique flavors, like lime or grapefruit zest.
- Chocolate: If white chocolate isn't your favorite, try dark or milk chocolate for coating the cookies.

Preparation:
- Ensure your eggs are at room temperature for better volume when beating.
- Don't overmix the batter when incorporating the dry ingredients to keep the madeleines light and fluffy.
- Use a non-stick madeleine mold or grease it thoroughly to prevent sticking.
- Allow the batter mixture to rest for the recommended time to achieve the best texture.

Storage:
- In the Fridge: Store Lemon White Chocolate Madeleines in an airtight container in the fridge for up to 2 days to maintain freshness.
- In the Freezer: Freeze in an airtight container, separating layers with parchment paper, for up to one month. Thaw at room temperature when ready to enjoy.
- On the Counter: Best consumed on the same day for the freshest taste.

White chocolate lemon Madeleines on a plate garnished with lemon

How to Make Lemon Madeleines:

Listed below are all the ingredients you will need:

all-purpose flour
baking powder
salt
large eggs
egg yolk
granulated sugar
lemon zest
lemon juice
unsalted butter
white chocolate
coconut oil
lemon or orange liqueur (optional)

list of ingredients of lemon white chocolate madeleines

In a small bowl, combine the flour, salt, and baking powder. Stir to break up any clumps. This ensures the even distribution of these dry ingredients in your batter.

In a large bowl, whisk the eggs, egg yolk, and sugar on medium-high speed with a stand mixer until the mixture turns very pale yellow, forms ribbons, and more than doubles in volume. This step is crucial for creating the characteristic texture of madeleines:

Gently stir in the lemon zest and lemon juice to infuse that delightful citrus flavor into your batter.

Fold in the flour mixture in four additions, incorporating it gently and breaking up any pockets of flour without deflating the air too much. This gentle folding ensures your madeleines are light and airy:

lemon zest added to the mixture then dry ingredients

Stir in the melted butter until fully incorporated. The butter adds richness and moisture to your madeleines:

Cover the batter and allow it to rest in the fridge for at least 30 minutes (up to 2 hours). This resting period enhances the flavor and texture of your madeleines:

While the batter is resting, preheat your oven to 375°F (190°C). Brush melted butter into a madeleine pan (or mini muffin pan), dust with flour, and pour out any excess.

When the batter is ready, scoop a heaping tablespoon (15 ml) of batter into each well of the pan. There's no need to level it out; it will do so as it bakes. Bake for 9–12 minutes until golden brown at the edges and they bounce back in the center when lightly touched:

batter put into the madeleine pan then baked until golden brown

Allow the madeleines to cool for 3-5 minutes in the pan. Use a paring knife to work around the edges, and pop the cakes out to cool completely. If you have more batter and only one pan, clean the wells out and recoat with butter and flour to bake a second batch:

Break the white chocolate chips or bars into small pieces and combine them in a microwave-safe bowl with the coconut oil. Microwave for 30–40 seconds until starting to melt, then 15-second bursts until mostly melted. Stir to finish melting and create a smooth chocolate.

If using liqueur, add it now, stirring gently:

Holding the madeleines at an angle, dip them halfway into the melted chocolate, shake off the excess, and set them on a cooling rack to firm up. Alternatively, you can just drizzle the chocolate over the cakes in a zigzag pattern:

dipped lemon madeleines into melted chocolate

These madeleines are at their best when eaten the same day. However, you can store them in an airtight container in the fridge for up to 2 days. Enjoy!

tasty white chocolate dipped madeleines with lemon

Frequently Asked Questions:

Why are my madeleines dry?

Dry madeleines can result from overbaking or overmixing the batter, so ensure you follow the recipe's suggested baking time and avoid overworking the batter to maintain their moistness.

What is so special about madeleines?

Madeleines are special due to their distinctive seashell shape and the delightful combination of a buttery, sponge-like interior with a slightly crispy exterior, making them a unique and elegant treat.

Why does a madeleine batter have to rest?

Madeleine batter should rest to allow the flour to fully hydrate and absorb moisture, resulting in a softer and more tender texture in the finished cakes.

Broccoli and Tofu in Spicy Almond Sauce

Dec 3, 2023 · Leave a Comment

Elevate your dinner nights with a symphony of taste in our Broccoli and Tofu in Spicy Almond Sauce. Imagine the satisfying crunch of broccoli, the succulent tofu, and the zing of almond butter and lime juice coming together in a tantalizing dance of flavors.

In search of more vegetable recipes? Sample my Pinakbet (Stir Fry Vegetables), Stir Fry Okra, or my Adobong Kangkong (Stir Fry Water Spinach).

delicious and spicy broccoli and tofu dish

What is a Broccoli and Tofu in Spicy Almond Sauce Recipe?

This broccoli and tofu in spicy almond sauce recipe has a fascinating backstory that stems from the blending of multiple cuisines.

This enticing meal combines the bold flavors of Western spices with the vivid colors and textures of Asian cuisine.

It has undergone a delightful evolution from its humble beginnings in households to modern menus, and this transition is something to be savored.

Tofu and broccoli have been commonly used in Asian cooking for their versatility and health benefits. A daring cook once decided to combine these ingredients and dress them in a delicious almond-based sauce. Check out this recipe and try it at the comfort of your own kitchen. Enjoy!

Health Benefits of Broccoli:

Rich source of vitamins C and K.
High in dietary fiber for digestive health.
Packed with antioxidants that combat free radicals.
Supports the immune system with essential nutrients.
Contains compounds that may aid in cancer prevention.
Supports bone health due to its calcium and vitamin K content.
Low in calories and carbohydrates, suitable for weight management.
Contributes to heart health by promoting healthy cholesterol levels.

yummy Almond Butter broccoli and Tofu scooped with a spoon

Tips and Procedures:

Substitutions:

Swap tofu for crispy tempeh or seitan to add a different texture.
Experiment with tamari soy sauce or teriyaki sauce as alternatives to oyster sauce.
Transform the almond butter into a peanut butter-based sauce for a nutty twist.
Elevate the heat factor by using spicy peanut sauce or chili garlic sauce.
Alternatively, cider vinegar or lemon juice can be used if lime juice is unavailable.

Serving and Pairings:

Serve over a bed of rice or noodles for a satisfying meal.
Add bell peppers and steamed broccoli to amp up the veggie content.
Sprinkle with sesame seeds and minced scallions for extra flair.

Storage:

In the Fridge: Keep leftovers of this tofu stir fry in an airtight container in the fridge for up to 3 days.
In the Freezer: Freeze the tofu stir fry without sauce for longer storage. Reheat and add freshly made sauce upon serving.
On the Counter: Allow the tofu stir fry to sit at room temperature for no more than 2 hours to maintain its quality and freshness.

spicy broccoli and tofu with almond sauce in a white bowl

How to Make Broccoli and Tofu in Spicy Almond Sauce:

Listed below are all the ingredients you will need:

Almond sauce:

water
almond butter
lime juice
brown sugar
paprika
salt
cayenne pepper
ginger

Stir-fry Broccoli and Tofu:

vegetable oil
onions
tofu
broccoli florets
carrots
oyster sauce
chili flakes
salt and pepper

Combine half cup water, almond butter, lime juice, brown sugar, paprika, half a teaspoon salt, cayenne pepper, and grated ginger in a small bowl. Set aside.

Add oil in a heated skillet:

mixed spicy almond sauce ingredients in a small clear bowl with a stainless teaspoon then heated an oil in a skillet

Sauté minced onions on medium-high heat for 1 minute.

Add tofu cubes and continue sautéing for 3–4 minutes until golden:

Add broccoli florets, oyster sauce, carrots, and chili flakes. Cook for another minute.

Add in the almond sauce and reduce for 2 minutes:

added the broccoli florets, oyster sauce, carrots, chili flakes, and almond sauce into the skillet

Season with salt and pepper to taste. Enjoy!

delicious tofu broccoli in a spicy almond butter sauce served in a white bowl

Frequently Asked Questions:

Can broccoli tolerate frost?

Broccoli can tolerate light frost, which can even enhance its flavor. However, prolonged exposure to severe frost can damage its texture and taste.

Which tofu should I buy for this recipe?

For this recipe, choose firm or extra firm tofu to ensure it holds its shape during cooking and absorbs the flavors of the dish.

What to do when broccoli turns brown?

If broccoli turns brown, it's likely overcooked. To prevent this, blanch it briefly and shock it in cold water after cooking, or store it in an airtight container in the refrigerator to maintain freshness.

Ube Bibingka

What is Ube Bibingka?

Why is Ube Bibingka So Popular?

Reasons to Love Ube Bibingka

Substitutions

Storage

Ingredients

Instructions

⭐ Top Tip

FAQ

Ube Bibingka

Ingredients

Dry Ingredients:

Wet Ingredients:

Toppings:

For Baking:

Instructions

Prepare the Molds:

Mix the Dry Ingredients:

Cream the Butter and Sugar:

Combine the Wet Ingredients:

Incorporate the Dry Ingredients:

Fill the Molds:

Bake the Bibingka:

Add the Cheese:

Finish and Serve:

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What is Sesame Tofu Salad?

Health Benefits of Sesame Dressing

Substitutions

Storage

Ingredients

Instructions

⭐ Top Tip

FAQ

Sesame Tofu Salad

Ingredients

For the Marinated Tofu:

For the Salad:

Instructions

Prepare the Marinade:

Grill the Tofu:

Assemble the Salad:

Top with Grilled Tofu:

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What is Mango Mochi?

Substitutions

Storage

Ingredients

Instructions

⭐ Top Tip

FAQ

Mango Mochi

Ingredients

Instructions

Prepare the Dough:

Steam the Dough:

Cool and Prepare the Work Surface:

Shape the Mochi:

Fill the Mochi:

Final Touches:

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What are Pickled Mangoes?

Health Benefits of Pickled Mangoes

Substitutions

Storage

Ingredients

Instructions

⭐ Top Tips

FAQ

More Mango Recipes

Pickled Mangoes (Burong Mangga)

Ingredients

Instructions

Notes

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What is Healthy Almondigas Recipe Filipino Style?

When is this usually served?

Substitutions

Variations