BEST Ginisang Repolyo (Without Meat)

Mar 24, 2022 · 2 Comments

This Ginisang Repolyo is a quick and easy-to-cook Filipino vegetable dish that is made with sautéed cabbage, vegetarian meat, hearty vegetable broth, and savory sauce. It's a great recipe for a simple yet healthy and delicious lunch or dinner meal!

Looking for more Filipino Vegetable dishes? Try my Easy Pinakbet, Delicious Stir Fry Okra, and Green Beans in Black Bean Sauce.

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What is Ginisang Repolyo?

This Ginisang Repolyo Recipe (Sautéed Cabbage) is one of the quick and easy Filipino vegetable recipes that you can make. The delicious combination of sauteed cabbage, vegetarian meat slices, vegetable broth, soy sauce, and spices makes a savory Filipino dish for family lunch or dinner.

Serve this with steamed rice or grilled foods and have a healthy and budget-friendly meal! Also, it's a great recipe for beginners and busy people out there who would want to have a vegetable dish in just a few minutes. So, try this easy cabbage recipe and enjoy!

Health Benefits of Cabbage

Good for digestion
Improves heart health
Helps prevent cancer
Good source of fiber
Helps improve bone health
Packed with nutrients and antioxidants

Ingredients

Listed below are all the ingredients you will need:

olive oil
Vegetarian meat
sweet onions
garlic clove
fresh cabbage
low-sodium soy sauce
oyster mushroom sauce
vegetable broth
red bell pepper
red chili flakes
salt
ground black pepper

Instructions

Prepare all the ingredients needed before cooking this delicious Filipino food.

In a skillet over medium heat, add cooking oil. Next, sauté and cook the vegetarian meat for 2 minutes while stirring constantly. Then, slide the cooked vegetarian meat to the side of the pan, then add the sweet onions, garlic, and saute for another minute:

sautéed vegetarian meat, sweet onions, and garlic on a skillet

Add cabbage, soy sauce, oyster mushroom sauce, and mix until combined. Next, pour the vegetable broth and bring the mixture to a boil until the liquid is reduced by half:

added cabbage, soy sauce, oyster mushroom sauce, and vegetable broth into the skillet

Add red bell pepper, red chili flakes, and toss until combined:

Then, season with salt and ground black pepper, then transfer to a serving platter and serve immediately. Enjoy!

Top Tip

Avoid overcooking the cabbage so that the sulfurous odor will not develop.

Substitutions

Cabbage (Repolyo): If you don't have cabbage, you can substitute it with other leafy greens such as bok choy, kale, or collard greens. These greens will provide a similar texture and flavor to the dish.
Protein: While Ginisang Repolyo is traditionally a vegetarian dish, you can add protein if desired. Substitute tofu, tempeh, or seitan. Alternatively, you can add cooked chickpeas, kidney beans, or lentils for a vegetarian protein source.
Garlic and Onion: If you're out of garlic or onion, you can omit them or substitute with garlic powder or onion powder. However, fresh garlic and onion will provide the best flavor.
Vegetable Oil: Any neutral-flavored oil such as canola oil, sunflower oil, or avocado oil can be used as a substitute for vegetable oil.
Seasonings: Feel free to customize the seasonings based on your preferences. You can add ground black pepper, chili flakes, or your favorite herbs and spices to enhance the flavor of the dish.

Variations

Vegetables: Ginisang Repolyo is versatile, and you can add other vegetables to the dish. Consider adding carrots, green beans, or potatoes, chayote slices, for added flavor and texture. Adjust the cooking time accordingly to ensure all the vegetables are cooked evenly.
Fish Sauce (Patis): Add vegan fish sauce for more flavor.

Storage

Storage: Place the leftovers in an airtight container and keep them in the fridge for 3-4 days.

Frequently Asked Questions

How do you cook cabbage without making it soggy?

Don't put too much water or broth so that the sliced cabbage will not become soggy and limp.

Should fried cabbage be crunchy?

It would be great if you cook the cabbage until it gets tender but a bit crunchy.

What goes well with cooked cabbage?

It can be served with other vegetables, fried fish, grilled dishes, and steamed rice.

Ube Beignets

Mar 18, 2022 · 4 Comments

These deep-fried Ube Beignets sprinkled with powdered sugar and filled with ube jam are great for picnics or afternoon snacks! They are easy to make, delicious, and perfect sweet treats for everyone!

Love ube flavored beignets? Try my Ube Buchi, Ube Puto, Ube Donut Holes, or my Ube Cheese Pandesal.

sweet ube beignets with powdered sugar on a white plate

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What is Ube Beignets Recipe?

This Ube Beignets recipe is one of the easy pastry recipes that you can make. They are made with deep-fried beignets dough filled with ube halaya (purple yam jam) and sprinkled with confectioner's sugar which makes a sweet treat for loved ones.

This will soon become a family favorite for breakfast, dessert, or afternoon snacks.

Health Benefits of Ube Halaya

Rich in antioxidants
High in fiber
Naturally sweet with a low glycemic index
Vibrant color from anthocyanins (good for heart health)
Contains vitamins A, C, and potassium

Substitutions

Whole milk – almond milk or oat milk for dairy-free option
Vanilla extract – use ube extract for a double ube flavor
Butter – vegan butter or coconut oil
Vegetable oil – canola oil or avocado oil for frying
Ube halaya – use ube jam or mashed sweet potato with a bit of ube extract

ube beignet with confectioner's sugar cut into halves

Variations

Cheesy – add a cube of cream cheese inside with the ube halaya
Mini version – cut dough smaller for bite-sized beignets
Chocolatey – add mini chocolate chips in the filling

Storage

These beignets are best served freshly cooked or warm. If there are any leftovers, keep them in an airtight container for 2-3 days a room temperature or freeze them for 1 month.

Ingredients

Listed below are all the ingredients you will need:

Instructions

Prepare all the ingredients and materials needed for this recipe. Then, let's begin!

Whisk together flour and salt; set aside. In another large bowl, add warm water, half of the sugar, active dry yeast, and allow it to bloom for 15 minutes:

flour-salt mix and yeast-water mix in separate bowls

Pour the warmed milk, remaining sugar, vanilla extract, and beaten egg into the bloomed yeast and mix well using a whisk, then add it into the flour mixture:

mixed milk, sugar, vanilla, egg, and yeast with flour

Using a dough hook attachment, mix the dough for 6 minutes and slowly add the softened butter. Transfer the dough into an oiled bowl, then cover with cling film and allow the dough to rise for 2 hours:

Once risen, place the dough on a floured surface and slowly roll/stretch the dough but not too thin. Cut the dough into several squares, then fry the dough beignets until golden at 350 degrees Fahrenheit:

cut dough into squares and deep-fried beignets

Transfer to a fried beignet into a rack lined with a paper towel. Once cooled down, poke a hole on one side and pipe the ube halaya until it is filled. Sprinkle with confectioner’s sugar:

Serve immediately. Enjoy!

Top Tips

Cooking options: These delicious ube beignets can be deep-fried, baked, or air-fried to deliciousness!
Filling options: Nutella, cream cheese, or any fruit jam of your choice.
You may mix the mashed ripe bananas with the beignets dough and make them into balls to have banana beignets bites.

FAQ

How long does it take for the yeast mixture to rise?

It will take 15 or more minutes to rise.

Wondering if you can use an air fryer for these?

Yes, you can. It's an easy and healthy way to cook these deliciously sweet ube beignets.

Can the dough be frozen?

Yes, it can be frozen. Just cut and roll, or shape doughnuts before freezing.

Adobong Labong

Mar 10, 2022 · 4 Comments

Here's a healthy, savory, and easy Adobong Labong recipe that is made with bamboo shoots, vinegar, soy sauce, and spices. It is a simple yet delicious dish that is perfect for lunch or dinner and one of the easy Filipino recipes that you can try!

Looking for delicious Filipino dishes? Try my Adobong Kangkong, Easy Laing, Lumpia in a Bowl, and this delicious Kangkong with Quail Eggs.

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What is Adobong Labong?

Adobong Labong (Bamboo Shoots Adobo) is a simple and tasty Filipino dish made with bamboo shoots, vinegar, soy sauce, salt, and pepper. It's a traditional stew from the Philippines.

Usually, it's made with pork and shrimp, but this vegetarian version uses vegetarian meat, oyster mushroom sauce, and vegetable broth. You can eat it as a main dish or side dish with warm rice for a healthy lunch or dinner. This adobo has a yummy mix of tangy and savory flavors!

The cooked bamboo shoots or labong are often used in Philippine cuisine. They can be cooked with coconut milk for ginataang labong or stir-fried for ginisang labong, or made into this tasty bamboo shoot adobo. This Filipino food is definitely worth trying!

Health Benefits of Bamboo Shoots (Labong)

Lower cholesterol
Lower blood sugar
Help your immune system
Improve your breathing
Have lots of vitamins, minerals, and nutrients
Full of antioxidants and antibacterial properties

Substitutions

Vegetarian Meat: Substitute with regular luncheon meat, tofu, or tempeh.
Vegetable Broth: Replace with chicken broth or water.
Oyster Mushroom Sauce: Use regular oyster sauce or mushroom soy sauce.

Variations

Vegetarian: Use tofu or tempeh instead of vegetarian luncheon meat.
Spicy Twist: Add sliced chili peppers for a spicy kick.
Ginger Infusion: Add fresh ginger slices for a zesty twist.

Storage

Store any leftover bamboo shoots in an airtight container in the fridge. Make sure they are immersed in cold fresh water, which should be changed daily. Use within 3 to 7 days.

Top Tips

If you're using fresh bamboo shoots, peel the skin and boil them with a teaspoon of salt for about 20-30 minutes until they're half-cooked, not bitter, and a bit crunchy. This helps remove toxins.
Drain and rinse the boiled bamboo shoots to get rid of the smell.
If you're using canned bamboo shoots, soak them in fresh water for an hour before using to get rid of the slippery feel.
To save time, use canned or vacuum-packed bamboo shoots instead of fresh ones.

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
vegetarian luncheon meat
sweet onions
garlic cloves
labong or bamboo shoots
vegetable broth
white vinegar
soy sauce
oyster mushroom sauce
bay leaf
salt
ground black pepper

Instructions

Add vegetable cooking oil in a heated skillet over medium heat. Sauté diced luncheon meat until browned:

Let it slide into the side and saute sweet onions for a minute. Add minced garlic and labong. Then, sauté for another 3 minutes while stirring constantly:

added sweet onions, minced garlic and labong

Add vegetable broth, white vinegar, soy sauce, oyster mushroom sauce, and bay leaf. Mix well and bring the mixture to a boil; reduce to a simmer for 2 minutes. Season with salt and ground black pepper:

added vegetable broth, white vinegar, soy sauce, oyster mushroom sauce, bay leaf, salt and ground black pepper

Transfer to a serving bowl and serve immediately. Enjoy!

Frequently Asked Questions

How to make bamboo labong?

Peel off the outer layers to get to the soft inside part. Slice it into the sizes you want and boil them to get rid of toxins and the slippery texture.

How to cook with bamboo shoot?

Pre-boil the labong or bamboo shoots, either whole or sliced, in salted water for about 20 minutes, and then add them to the dish of your choice.

How to cook canned bamboo shoots?

The canned bamboo shoots are pre-boiled already, so just rinse thoroughly or soak in freshwater before adding them to your dish.

Best Ginataang Munggo

Feb 24, 2022 · 3 Comments

Try this super easy Ginataang Munggo merienda recipe using 5 ingredients only! The delicious combination of toasted mung beans, glutinous rice, brown sugar, and coconut milk makes a creamy, hearty, and sweet treat for everyone!

Looking for more mung bean dishes? Try my Linubihang Munggo or my delicious Vegetarian Ginisang Monggo.

sweet ginataang monggo in a bowl with a wooden spoon

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What is Ginataang Munggo?

Ginataang Munggo or Monggo (Sticky Rice with Mung beans and Coconut Milk), also known as lelut balatung in Pampanga or minatamis na munggo, is a sweet, delicious, and creamy Filipino mung bean dessert made of toasted mung beans and glutinous rice simmered in coconut milk.

It is typically flavored with vanilla or pandan leaves and is usually eaten for breakfasts, afternoon snacks, or an after-meal sweet treat. This easy and delicious mung bean coconut milk recipe is very simple to cook and needs a few ingredients only. It can be served either hot or cold. Try and enjoy!

Health Benefits of Glutinous Rice

Helps prevent chronic disease
Improves bone density
May reduce diabetes
Helps cure inflammation
Improves heart health
May augment metabolism

a bowl of delicious and sweet ginataang munggo with a wooden spoon

Substitutions

You can use white sugar instead of brown sugar if preferred.
Regular rice can be used, but it will change the texture of the dish.

Variations

Add saba banana or sweet potato for additional flavor and texture.
Flavor with vanilla or pandan leaves for a more aromatic dish.

Storage

Let the leftovers completely cool down before placing them in an airtight container for up to 3 days in the refrigerator. To warm it up, just add some water or coconut milk and mix to loosen it up.

Top Tips

Add more water gradually if the mixture becomes too thick.
Feel free to add corn and fruits such as jackfruit or banana.
You may use mortar and pestle (almires), a food processor, or any hard heavy object to crack the roasted mung beans. Just split the beans but not crush or pulverize them.
Cook the mixture in low heat while stirring occasionally, or until the coconut milk is almost absorbed.
Use a wooden spatula to scrape the bottom to keep it from burning and sticking to the pot.
Make sure that the glutinous rice and mung beans have expanded and softened before adding to the sugar.

Ingredients

Listed below are all the ingredients you will need:

green mung beans
water
glutinous rice
coconut milk
brown sugar

Instructions

In a skillet over medium heat, toast the mung beans until they turn brown and produce a nutty flavor, about 2-3 minutes:

Transfer the toasted mung beans to a baking sheet and crack them open using a rolling pin or a cast-iron pan:

cracked the toasted mung beans on a baking sheet

In a large pot, add water, glutinous rice, mung beans, and half of the coconut milk, and bring the mixture to a boil. Once the mixture is boiling, continually stir so the rice doesn’t stick to the bottom of the pan.

Rice will be cooked in about 25-30 minutes. Add the remaining coconut milk, brown sugar and stir well and check the sweetness. If you want more add more brown sugar:

boiled the water, glutinous rice, mung beans, coconut milk, and brown sugar in a large pot

Remove from the heat and serve immediately. Enjoy!

Frequently Asked Questions

How to make ginataang munggo with coconut cream?

Simply boil the coconut milk and coconut cream together in a pot. Then add the glutinous rice and roasted mung beans into the pot. Then, simmer and stir the mixture occasionally until cooked.

How to cook munggo beans?

Munggo beans are usually soaked for hours before boiling to reduce the cooking time. In this recipe, they are being toasted first, then cracked, and boiled to deliciousness.

When is the perfect time to enjoy ginataang monggo?

Enjoy this delicious sweet ginataang monggo after a meal or during snack time!

a bowl of sweet ginataang munggo with a wooden serving spoon

5 from 3 votes

Print Pin Recipe

Best Ginataang Munggo

A simple yet delicious Filipino dessert made with toasted mung beans and glutinous rice simmered with coconut milk and sugar. It's a great recipe for breakfast, dessert or snacks!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Filipino

Servings: 6

Calories: 866kcal

Ingredients

Instructions

In a skillet over medium heat, toast the mung beans until they turn brown and produce a nutty fragrance, about 2-3 minutes.
Transfer the toasted mung beans to a baking sheet and crack them open using a rolling pin or a cast-iron pan.
In a large pot, add water, glutinous rice, mung beans, and half of the coconut milk and bring the mixture to a boil.
Once the mixture is boiling, continually stir so the rice doesn’t stick to the bottom of the pan. Rice will be cooked in about 25-30 minutes.
Add the remaining coconut milk, brown sugar and stir well and check the sweetness. If you want more add more brown sugar.
Remove from the heat and serve immediately.

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Serving: 1gCalories: 866kcalCarbohydrates: 136gProtein: 15gFat: 33gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 62mgPotassium: 894mgFiber: 7gSugar: 73gVitamin A: 39IUVitamin C: 3mgCalcium: 147mgIron: 9mg

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

Linubihang Munggo

Feb 17, 2022 · 2 Comments

This Linubihang Munggo (Mung Beans in Coconut Milk) is a hearty stew that is simple to cook, budget-friendly, and needs only a few simple ingredients!

Looking for more mung bean recipes? Try my delicious Sweet Ginataang Munggo or my Vegetarian Ginisang Monggo!

linubihang munggo in a black bowl with a wooden spoon

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What is Linubihang Munggo?

Linubihang Munggo (Mung Beans in Coconut Milk) is a traditional Filipino stew that combines moong beans (aka mung beans) with creamy coconut milk. The word linubihan means “cooked in coconut,” and this dish is one of those comforting, home-cooked meals you’ll find simmering in kitchens across the Philippines.

It’s commonly enjoyed during Lent or as a meatless Monday dinner. While it’s deeply Filipino, this version could totally pass as an Indian-style moong dal with its thick texture and earthy vibes.

This vegan dish is naturally high in carbohydrates, magnesium, and potassium, making it a nourishing choice for the whole family. Pair it with brown rice or warm flatbread for a filling, nutrient-packed meal.

Health Benefits of Mung Beans

Aids digestive health
Promotes weight loss
Lowers blood sugar levels
Rich in healthy antioxidants
Supports a healthy pregnancy
Helps reduce blood pressure
Lowers “Bad” LDL cholesterol levels
Packed with vitamins and minerals

Substitutions

Cup mung beans / whole mung beans – Sub with split mung beans or moong dal for quicker cooking
Vegetable oil – Use coconut oil or olive oil for extra health benefits
Tomatoes – Use fresh or canned (no-salt-added for low-sodium diets)
Shiitake mushrooms – Sub with button, oyster, or even carrots for texture
Salt and pepper – Add ground cumin, mustard seeds, or coriander for Indian-inspired flavors
Water – Boost flavor with vegetable broth instead
Fresh ginger – Optional but adds a nice kick; use 1 tsp grated

a bowl of Linubihang Munggo (Mung Bean in Coconut Milk) garnished with bokchoy

Variations

Tangy – Finish with a splash of lime juice or calamansi
Indian-style – Stir in turmeric, ground cumin, and mustard seeds
Leafy boost – Mix in baby spinach or kale
Protein-rich – Add tofu, tempeh, or chickpeas
Herby twist – Garnish with fresh cilantro for brightness

Storage

Put leftovers in an air-tight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a saucepan over medium heat until completely warmed through before serving.

Ingredients

Listed below are all the ingredients you will need:

water
green mung beans
vegetable oil
sweet onions
garlic cloves
tomatoes
shiitake mushrooms (dried works well too)
coconut milk
salt
ground black pepper

ingredients for Linubihang Munggo (Mung Bean in Coconut Milk) recipe

Instructions

In a large pot or saucepan, add water and mung beans. Over medium heat, bring the mixture to a boil and simmer for 35 minutes until the beans are soft and mushy. Remove mung beans from the pot and set them aside:

In a skillet over medium heat, add vegetable oil and saute sweet onions and minced garlic for 1 minute. Add the chopped tomatoes and sliced shiitake mushrooms:

sautéed sweet onions, minced garlic, chopped tomatoes and sliced shiitake mushrooms in a skillet

Add the cooked mung beans, coconut milk, salt, and pepper, and bring the mixture to a boil, then reduce to a simmer for 2 minutes. Season with salt and ground black pepper to taste:

added the boiled mung beans, coconut milk, salt, pepper to the the skillet

Serve immediately with steamed rice. Enjoy!

Top Tips

Feel free to add coconut cream and ginger to this recipe.
You may add more water to loosen the consistency and adjust the taste with salt or pepper as needed.
For non-vegans: You may add dried anchovies, fish sauce, or any meat of your choice to this dish.

Frequently Asked Questions

Is it okay to eat mung beans every day?

Yes, it's generally safe to eat mung beans daily as they’re rich in fiber, protein, and nutrients. Just keep portions balanced to avoid digestive discomfort from too much fiber.

Do mung beans spike insulin?

No, mung beans have a low glycemic index, so they release sugar slowly and don’t cause rapid insulin spikes.

Are mung beans good for your gut?

Yes, mung beans are great for gut health because they’re high in fiber and support healthy digestion and regular bowel movements.

Red Velvet Cupcakes

Feb 10, 2022 · Leave a Comment

Make your occasions more special with these soft, buttery, and deliciously frosted Red Velvet Cupcakes! They are quick, easy to bake, and will become a favorite Valentine's or holiday dessert!

Looking for more Red Velvet flavored recipes? Try my Red Velvet Pandesal (Red Velvet Sweet Rolls) or my Red Velvet Cookies.

What is Red Velvet Cupcakes?

These Red Velvet Cupcakes are fluffy and delicious cupcakes that are made of flour, butter, buttermilk, cocoa powder, and vanilla extract. These cupcakes are dense and soft while having a moist and velvety crumb.

The flavor is a combination of sweet vanilla, mild cocoa, and tangy buttermilk. Traditionally, red velvet recipes obtained the red color from non-Dutched, anthocyanin-rich cocoa. Nowadays, we get this red color by using food coloring or beetroot. The red food color makes this dessert attractive and unique.

This cupcake is a mini version of red velvet cake that is supposed to have originated in the Victorian era when they were reserved for the elite and for special occasions. This cake recipe is richer and finer than simple chocolate cake because of the additional ingredients like buttermilk, vinegar, and cream cheese, which gives it a more complex flavor and texture.

This delicious, quick, and easy-to-bake red velvet cupcake with a dollop of frosting is definitely a must-try cupcake recipe for holiday treats, parties, or family gatherings!

delicious red velvet cupcake with a bite

Tips and Procedures:

Make sure to measure the flour correctly. Don't scoop it from the container with your measuring cup. Just stir the flour around, spoon it into your measuring cup, and use a knife to level it off.
Avoid over-mixing the batter so that you will not have dense and gummy cupcakes.
To make baking easier, just add some red food coloring to your cake mix and then whip up some cream cheese frosting for the top. You may refrigerate the frosting and pipe before serving.
Feel free to use beetroot or red food coloring for the color of this red velvet recipe.
You may use cake flour in this red velvet cupcake recipe instead of all-purpose flour.
You may use cream cheese frosting in this red velvet recipe. Just mix cream cheese and butter in a large mixing bowl using an electric hand mixer or stand mixer until smooth and fluffy. Then, mix in vanilla and powdered sugar and whip until light and fluffy.
Storage: Unfrosted cupcakes can be stored at room temperature in a sealed container for 1-2 days. You can freeze cupcakes for a few weeks as long as they're well wrapped. Don't leave a frosted cupcake out at room temperature for more than a few hours. You can freeze both the cupcakes and the cream cheese frosting in separate airtight, freezer-safe containers.

How to Make Red Velvet Cupcakes:

Listed below are all the ingredients you will need:

buttermilk
eggs
red food coloring
vanilla extract
all-purpose flour
granulated sugar
cocoa powder
baking powder
baking soda
salt
cold unsalted butter

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners in a cupcake pan.

In a large bowl, mix together the buttermilk, eggs, red food coloring, vanilla extract until well combined. If you want your cupcakes redder, add more food coloring to achieve the color you want.

In another bowl, sift the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, salt, and whisk until well combined. Add the chopped butter into the dry mixture, beat together and this should get you a sort of crumbly mixture:

dry and wet ingredients mixed separately in large bowls

Add half of the wet mixture into the dry mixture and mix on medium speed for 2 minutes. Add the remaining wet ingredients at low speed until combined:

mixed the dry and wet mixture in large bowl using a mixer

Distribute the batter evenly into the cupcake papers and bake for 15 to 20 minutes or until the cupcakes are springy to the touch. Allow to completely cool on a wire rack:

poured the red velvet batter evenly into the cupcake papers then baked for a few minutes

Add your favorite frosting to the cooled cupcakes. Enjoy!

Frequently Asked Questions:

Why red velvet cupcakes are red?

It is because red velvet cupcakes are made with cocoa powder, buttermilk, and vinegar. The raw cocoa powder has an antioxidant that is pH-sensitive, which means it reacts to acids and bases such as buttermilk and vinegar. This chemical reaction turns the color of the cupcake to dark red.

What flavor are red velvet cupcakes?

They have a flavor combination of buttermilk, cocoa powder, vinegar, and cream cheese frosting altogether.

What do red velvet cupcakes taste like?

These cupcakes taste like very mild cocoa with a slightly tart edge which makes a delicious dessert.

Menudong Gulay

Feb 7, 2022 · 2 Comments

Here's a creamy and delicious Menudong Gulay recipe that is easy to cook, vegan, and perfect for a healthy meal. This is an easy Filipino vegetable dish that can be served as a main course or side dish.

If you love this recipe, you’ll also enjoy our Ginataang Kalabasa and Pinakbet—two more tasty and wholesome Filipino favorites.

Healthy and delicious Menudong Gulay in a bowl

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Why You’ll Love This Recipe

This Menudong Gulay, also known as Menudong Tagalog or Menudong Nagcarlan, is a vegan version of the delicious Filipino Menudo recipe.

This vegan stew mixture is made with sauteed vegetables. It has all the ingredients with great nutrients we need, instead of the usual tomato-based sauce.

The Story Behind Menudong Gulay

Menudong Gulay is the plant-based twist on the classic Menudo in the Philippines. The dish was usually made with pork. But with this version, vegetarians have a way to enjoy the same rich, savory flavors without sacrificing their health or values.

Where Menudong Gulay Comes From

Menudo has Spanish roots. But Filipinos made it with their own ingredients and flavors.

When is this Dish Typically Enjoyed?

Menudong Gulay is an everyday dish perfect for lunch or dinner. It’s also a popular choice during the Lenten season because many Filipinos avoid meat. You’ll often find it served during cozy weekend meals at home or family gatherings.

Ingredients

Listed below are all the ingredients you will need:

Vegetable oil
Sweet onion
Garlic
Vegan luncheon meat (I get mine at Sprouts)
Potatoes
Chayote
Green beans
Carrots
Vegetarian oyster mushroom sauce
Vegetable broth / water
Crunchy peanut butter
All-purpose cream
Salt
Ground black pepper

All ingredients for the Menudong Gulay in bowls

Instructions

Sauté the Base

1. In a hot skillet over low heat, add vegetable oil.

2. Sauté sliced garlic and onions for 2 minutes.

Add Vegan Meat and Veggies

3. Increase the heat to medium and add the diced vegan luncheon meat. Cook until browned on all sides.

A pan filled with diced vegan meat and other ingredients

4. Add potatoes, chayote, green beans, carrots, and oyster mushroom sauce. Sauté for another 2 minutes.

Diced potatoes, carrots and chayote mixed in a pan

Simmer the Sauce

5. Add vegetable broth and chunky peanut butter. Bring to a boil, then reduce heat and simmer for 12 minutes on low.

Add Cream and Seasoning

6. Add all-purpose cream, salt, and pepper. Mix well and simmer for another 2 minutes.

All-purpose cream, salt and pepper added to the pan

7. Season with additional salt and ground black pepper to taste.

Serve

8. Transfer to a serving bowl and serve immediately with steamed rice.

Substitutions & Variations

Ingredient Swap
Swap vegan luncheon meat for tofu, tempeh, or mushrooms. It gives a more natural protein.
Variation
Instead of all-purpose cream, use coconut milk for a nuttier, tropical flavor.
Mistake to Avoid
Avoid overcooking the vegetables—let them stay slightly crisp to keep the dish fresh and vibrant.
Storage Tips
- This dish keeps well for 2–3 days in the refrigerator. It doesn’t stand up well if put in the freezer due to the creamy sauce.
- Store the sauce in an airtight container and separately from the veggies. This will keep the texture intact when reheating.

FAQs

Can I make Menudong Gulay without vegan luncheon meat?

Yes! You can replace it with tofu, tempeh, or even chopped mushrooms for a protein-rich substitute.

Can I make this dish spicy?

Sure! Add chopped chili or a dash of chili flakes for a little heat.

What can I use instead of peanut butter?

You can use cashew butter or almond butter for a similar creamy texture and nutty taste.

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Recipes for Every Moment

Need a comforting dinner after a tiring day? Menudong Gulay is the creamy dish you need - ready to warm your heart with every bite.

Lemon Coconut Flour Muffins

Jan 27, 2022 · Leave a Comment

Have a delightful break with these Lemon Coconut Flour Muffins that are easy to make, fluffy, keto-friendly, grain-free, dairy-free, and oh so delicious! They’re packed with fiber, protein, and flavor. Great for breakfast or snacks, these healthy lemon poppy seed muffins are the perfect treat for lemon lovers!

Looking for more Keto-Friendly recipes? Try my Keto Blueberry Pancakes, Easy Keto Peanut Butter Cookies, or my Keto Mini Chocolate Pancake Cereal!

stack of blueberry lemon muffins drizzled with sugar and lemon mixture

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What is Lemon Coconut Flour Muffins

These healthy lemon muffins are made with cup coconut flour, cream cheese, sour cream, and fresh lemon zest, all blended into a smooth batter in a large mixing bowl. A few tablespoons of poppy seeds add a delightful crunch and extra texture. Whether you're using stevia, erythritol, or xylitol as a sweetener, this recipe keeps your carb count low and your taste buds happy!

Soft and sweet with a tart lemon flavor, these muffins are simple to make—just whisk, stir, and bake in your favorite muffin pan. They’re ready in just over half an hour, with a prep time of 15 minutes, bake time of 25 minutes, and a total time of 40 minutes. Serve them warm from the wire rack or chill and drizzle later for a refreshing bite!

Health Benefits of Blueberry

These muffins are not just yummy—they’re full of goodness too:

Fiber from coconut flour supports digestion
Protein from eggs keeps you full longer
Lemons are rich in vitamin C and potassium
Coconut flour is lower in carbohydrates and great for gluten-free diets
Eggs also provide calcium, sodium, and help maintain low cholesterol

Substitutions

Coconut flour – Use almond flour (start with ¾ cup and adjust as needed), though texture will be slightly less fluffy.
Stevia/erythritol/xylitol – Any keto-friendly sweetener can be used interchangeably; adjust to taste.
Soy milk – Swap with almond milk, oat milk, or any other plant-based milk.
Melted butter – Use coconut oil or vegan butter for a dairy-free option.
Poppy seeds – Chia seeds make a great alternative and also add a nice crunch.
Eggs – For egg-free, try using flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), though the texture will be denser.

Variations

Blueberry Lemon Muffins – Fold in ½ cup of fresh or frozen blueberries for a fruity burst with every bite.
Lemon Poppy Seed Protein Muffins – Add 1–2 tablespoons of unflavored or vanilla plant-based protein powder for a post-workout snack.
Mini Muffins – Use a mini muffin pan and reduce baking time to 12–15 minutes for bite-sized treats.
Lemon Glazed Muffins – Drizzle with a simple glaze of lemon juice and powdered erythritol or stevia for a tangy-sweet finish.
Zucchini Lemon Muffins – Add ¼ cup grated zucchini to sneak in some veggies—just squeeze out excess moisture before mixing.

Tips and Procedures

Feel free to use either fresh or frozen blueberries in this easy muffin recipe. If using the frozen blueberries, do not defrost them before mixing them into your batter.
You may use a microplane or a fine, sharp cheese grater for zesting. Make sure to only remove the yellow part of the skin and avoid getting any of the white pith which can give a bitter taste.
Make sure that the lemon zest is evenly distributed through your batter before you add the dry ingredients so that it will not clump up.
You may use an equal amount of fresh or frozen raspberries or blackberries if blueberries are unavailable.
Feel free to use a sweetener of your choice in this keto blueberry muffin recipe.
Storage: Place these muffins in an airtight container at room temperature for up to 3 days or freeze them for up to two months. Just defrost in an oven or microwave for a minute before serving.

delicious blueberry lemon muffins with a bite

Storage

These muffins don’t stand up well to freezing for more than 1 month due to the moisture in the coconut flour.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, warm in the microwave for 15–20 seconds or in a toaster oven to bring back that fresh-baked texture.

Ingredients

Listed below are all the ingredients you will need:

Drizzle

Swerve confectionary sugar
lemon

ingredients for blueberry lemon muffin recipe

Instructions

Preheat the oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners.

In a microwave-safe bowl, combine butter, cream cheese, and coconut oil, and melt in 30-second increments. It will look chunky, this is ok. Using a hand mixer, blend and it will start to smooth out. Add in confectionary sugar and sour cream, then beat for 1-2 minutes. Next, add in 4 eggs and beat for 1-2 minutes. Then add in vanilla extract, juice of 1 lemon, and lemon zest:

Mix all dry ingredients in a bowl and then mix into the wet batter. Fold in blueberries, being careful not to smash them:

added the dry ingredients into the mixture and folded in the blueberries

Divide the batter among 12 muffin tins. Cook for 20-30 minutes until the tops of muffins are golden and a toothpick inserted is clean. Let cool completely before icing.

Drizzle:
In a medium bowl, add confectionary sugar, juice of 1 lemon, and mix. If you find you want it thicker or thinner, add more of one of the ingredients. Confectionary sugar for thicker and lemon juice for thinner.

baked the blueberry lemon muffin batter in the muffin tins

Drizzle on muffins and serve!

⭐ Top Tip

For the fluffiest Lemon Coconut Flour Muffins, always let the batter rest for 5–10 minutes before scooping it into your muffin pan. This gives the coconut flour time to absorb the liquid and prevents dry or dense muffins. Also, make sure not to overmix—just stir until everything is combined for the perfect tender texture!

FAQ

How do you make keto lemon blueberry muffins?

Just simply mix the wet ingredients which include the eggs and lemon juice, then add the dry ingredients like coconut flour and almond flour. Then, fold the blueberries and bake the batter to deliciousness!

When should I eat Keto Blueberry Muffins?

They are great for breakfast or snack time but they can be eaten anytime you want.

What ingredients do you need to make low-carb blueberry lemon muffins?

Use almond flour and coconut flour which are both low-carb flour and gluten-free.

Paksing Demonyo

Jan 20, 2022 · Leave a Comment

This Paksing Demonyo is a sweet-sour Filipino vegetable dish that is made with vegetables in vinegar stew. It is super easy to cook, delicious, and great for a vegetarian family lunch or dinner!

Love Filipino-style soup? Try my heart-warming Misua Soup, the Classic Sinigang, and the ever-popular Laswa!

paksing demonyo in a white bowl with a stainless serving spoon

What is Paksing Demonyo?

Paksing Demonyo (Devil's Vegetable Stew) is an easy and delicious Kapampangan dish that is made with vegetables stewed in vinegar. Paksing is a Pampango term that means "stewed" while demonyo means "devil".

There is an old folk tale about a poor fisherman that brought home some fresh fish and requested his wife to cook them in vinegar stew with spices for their family's dinner. However, when the wife went somewhere, the devil sneaked in and stole the fish and replaced them with vegetables, and added sugar and chilies. Good thing, the husband still liked it and praised his wife for a very delicious vegetable stew.

Aside from being delicious, this Filipino vegetable dish is quick and simple to make, budget-friendly, and needs a few ingredients only. It is made with healthy vegetables, delicious spices, and packed with flavor which makes a delectable appetizer. This Kapampangan food is definitely worth the try. Take the Kapampangan cuisine into your own home then try and serve this paksing demonyo with steamed rice for lunch and dinner. Enjoy cooking!

Health Benefits of Water Spinach:

Treats constipation
Helps reduce cholesterol
Prevents the risk of cancer
Aids in the treatment of anemia
Prevents hair fall and is great for the scalp
Treatment of jaundice and liver problems
Provides relief from different digestive disorders

Paksing Demonyo in a white bowl with a spoon

Tips and Procedures:

Feel free to adjust the amount of sugar or vinegar to your liking.
To lessen the bitter taste, you may coat the bitter gourd with salt and set it aside for 10-15 minutes. Then rinse it with water before adding to the dish.
You may add other vegetables or spices to this dish like kabocha squash, garlic, sitaw or long green beans, and ground black pepper.
Storage: Place the dish in an airtight container and put it in the fridge for 2-3 days. Reheat before serving.

How to Make Paksing Demonyo:

Listed below are all the ingredients you will need:

water
white vinegar
brown sugar
ginger slices
water spinach stalk, chopped
salt
bitter gourd
eggplant, chopped
red onion
grape tomatoes
chili

In a large pot, add water, white vinegar, brown sugar, and mix until the sugar granules are dissolved, then place on the heat and bring the mixture to a full boil. Add in ginger slices, water spinach stalks, salt, and reduce to simmer for 2 minutes:

ingredients of paksing demonyo cooked in a large pot

Then add in bitter gourd, chopped eggplant, cover the pot with the lid and allow it to simmer for another 3 minutes. Add in red onions, grape tomatoes, chili, and continue simmering for another 2 minutes:

added bitter gourd, chopped eggplant, red onions, grape tomatoes, and chili into the pot

Best served with steamed white rice. Enjoy!

Frequently Asked Questions:

Why it is named like such?

Because there is a tale that the demonyo (devil) stole the fish in the paksiw (vinegar stew) of a fisherman and replaced the fish with vegetables which makes this delicious dish.

What is the taste of Paksing Demonyo?

This Filipino vegetable vinegar stew has a sour, bitter, spicy, and sweet taste altogether in one bowl.

What is the difference between water spinach and regular spinach?

Water spinach is not really spinach, nor is it botanically related to spinach. It is a member of the morning glory genus and has long vine-like stems and bell-shaped morning glory-like flowers.

Dalgona Lavender Iced Coffee

Jan 13, 2022 · 6 Comments

Sip on the delicious Dalgona Lavender Iced Coffee—it's easy to make and hits the spot. With just 5 simple ingredients, like creamy coconut milk and a hint of lavender syrup, this drink is a refreshing treat that you'll love!

Love Dalgona (Whipped Coffee)? Try my other flavors: Dalgona Matcha, Dalgona Mango, and the Classic Dalgona!

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What is Dalgona Lavender Iced Coffee?

Dalgona Lavender Iced Coffee (also known as lavender whipped coffee) is a trendy cold drink latte that mixes the creamy style of Dalgona coffee with the sweet aroma of lavender. It became internet famous on social media, especially during the lockdowns, where people shared their homemade versions. To make it, you whip up a frothy coffee mixture, mix it with lavender syrup and milk, pour it over ice, and enjoy!

Little Background

The Dalgona coffee trend started in South Korea and spread globally in 2020. It's named after a Korean honeycomb toffee candy known for its fluffy texture. Adding lavender syrup gives the drink a unique floral flavor that's refreshing and appealing to those who like trying new tastes.

Health Benefits of Coconut Milk

Aids in weight loss.
Builds strong bones.
Boosts immune system.
Maintains blood sugar levels.
Rich in minerals and vitamins.
Good alternative to dairy and soy milk.

Top Tip

Use Instant Coffee: Instant coffee works best for the whipped coffee topping as it dissolves easily and creates a creamy foam. You can use regular instant coffee or instant espresso powder for a stronger flavor.

Substitutions

Instant Coffee: If you don't have instant coffee, you can use instant espresso powder or brewed strong coffee that has been chilled.
Brown Sugar: Replace brown sugar with white granulated sugar, honey, maple syrup, or agave syrup based on your preference.
Hot Water: You can use warm water or even cold water to dissolve the coffee and sugar mixture. Cold water may require a bit more stirring to achieve the desired frothy consistency.
Iced Coffee: Instead of iced coffee, you can use cold brew coffee or freshly brewed coffee that has been chilled in the refrigerator.
Monin Lavender Syrup: If you don't have Monin lavender syrup, you can use another brand of lavender syrup or make your own by infusing simple syrup with dried lavender buds.
Coconut Milk: Any type of milk or milk alternative can be used instead of coconut milk. This includes dairy milk, unsweetened almond milk, soy milk, oat milk, or any other favorite milk you prefer.

Variations

Vanilla Lavender Iced Coffee:
- Substitute vanilla syrup or a splash of vanilla extract for the lavender syrup, then top with whipped Dalgona coffee and serve over ice for a creamy and fragrant drink.
- Feel free to make your own homemade lavender by making a lavender simple syrup or boil dried lavender flowers.
Chocolate Lavender Iced Mocha:
- Add a tablespoon of chocolate syrup or cocoa powder to the coffee and sugar mixture.
- Use chocolate-flavored milk or add a drizzle of chocolate syrup to the iced coffee before topping with whipped coffee.
Spiced Lavender Iced Coffee:
- Mix a pinch of ground cinnamon or cardamom with the coffee and sugar mixture.
- Use a spiced syrup such as cinnamon or chai instead of lavender syrup for a warm and aromatic twist.
Favorite instant espresso: Ferrara instant espresso coffee

Storage

Dalgona Lavender Iced Coffee is best enjoyed fresh to savor its flavors and textures fully. If you need to store components separately, refrigeration is key, and remember to stir or shake well before serving if there's any settling or separation.
Whipped Coffee Mixture: If you have leftover whipped coffee mixture (the frothy coffee and sugar mixture), you can store it in an airtight container in the refrigerator for up to 24 hours. However, note that the texture and frothiness may decrease over time, so it's best to use it soon after making for optimal quality.

Ingredients

Listed below are all the ingredients you will need:

Whipped Topping

instant coffee
brown sugar
hot water

Iced Coffee

Monin lavender syrup
So Delicious coconut milk (or any non-dairy milk)

Instructions

In a medium-size mixing bowl, combine instant coffee, brown sugar, and hot water and whip with an electric mixer (or milk frother) until the consistency is light and fluffy. Or you can whisk it together, but be prepared to use a lot of elbow grease:

whipped instant coffee, brown sugar, and hot water in a mixing bowl

In a glass filled with ice, combine coconut milk and a tablespoon of lavender syrup and stir until combined. Please note some people make their own homemade versions of lavender syrup, and feel free to so:

two glasses of ice combined with coconut milk and lavender syrup

Spoon in the whipped coffee, mix well, and voila! Also feel free to add a bit of sugar to make it sweeter:

a glass of coconut milk, ice, and lavender syrup mix topped with whipped coffee

Frequently Asked Questions

What is dalgona 'whipped' coffee?

What is dalgona 'whipped' coffee?
Dalgona 'whipped' coffee is a frothy iced coffee drink made with instant coffee, milk, sugar, and hot water.

Can you make whipped coffee with regular coffee?

It is best to use instant coffee but not a dark roast. Do not use fresh ground coffee beans. You may use instant espresso powder or fresh-brewed espresso.

How do you make whipped coffee?

Just simply whip the instant coffee, sugar, and hot water until fluffy, then top it onto the iced milk.

a glass of delicious dalgona lavender iced coffee

5 from 3 votes

Print Pin Recipe

Dalgona Lavender Iced Coffee

Here's a quick, easy-to-make, and fluffy whipped coffee drink with a delicious lavender flavor that is so perfect for coffee lovers!

Prep Time5

Total Time5

Course: Dessert, drink

Cuisine: Japanese, korean

Servings: 1

Calories: 584kcal

Ingredients

Whipped Topping:

▢ 1 tablespoon instant coffee
▢ 1 tablespoon brown sugar
▢ 2 tablespoons hot water

Iced Coffee

▢ 1 cup Coconut Milk
▢ 1 oz lavender syrup

Instructions

In a medium size mixing bowl, combine instant coffee, brown sugar, and hot water and whip with a mixer until the consistency is light and fluffy.
In a glass filled with ice, combine coconut milk and lavender syrup and stir until combined.
Top with whipped coffee, mix well, and enjoy!

Leave a Comment

Serving: 1gCalories: 584kcalCarbohydrates: 41gProtein: 5gFat: 48gSaturated Fat: 43gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 42mgPotassium: 698mgSugar: 25gVitamin C: 2mgCalcium: 59mgIron: 8mg

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

If you're a coffee lover, you're going to love to make this lavender coffee drink! Please tag me on Facebook or twitter if you decide to make this!

BEST Ginataang Gulay

Jan 6, 2022 · 1 Comment

Try this easy-to-cook, hearty, and delicious Ginaataang Gulay recipe that is made with nutritious vegetables cooked in coconut milk. Serve this with a bowl of warm steamed rice and have a healthy meal!

Love Filipino-style vegetables? Try my Delicious and Easy Ginataang Talong with Malunggay, the classic Laing, Crispy Kangkong or everyone's favorite Filipino style Chop Suey.

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What is Ginataang Gulay?

This Ginataang Gulay (Vegetables in Coconut Milk) is an easy, creamy, and healthy Filipino vegetable recipe that is made with vegan luncheon meat and vegetables cooked in coconut milk. It is loaded with squash, eggplant, green beans, okra, spices, and seasonings which are packed with nutrients and flavor.

You can enjoy this Filipino dish with steamed rice for a vegan lunch or dinner that will sure to hit the spot! Try to re-create this flavorful stir fry vegetable recipe at home and enjoy eating without guilt!

Health Benefits of Green Beans

Rich in protein
Protects gut health
Aids in a healthy pregnancy
Helps improve the heart health
A good source of vitamins, and minerals

vegan ginataang gulay in a white serving bowl

Top Tip

Add first the vegetables that need to cook longer. You may extend the cooking time if you like your veggies softer.

Substitutions

Feel free to add or substitute the vegetables you have on hand in this vegan recipe. You may use green jackfruit, bittermelon, string beans, bok choy, mung beans, and moringa leaves in this recipe.
Use tofu, mushrooms, or any vegan protein substitute of your choice if vegan luncheon meat is not available.
Use soy sauce if oyster mushroom sauce is unavailable.

Variations

For a speedy option, try using the ready made ginataang gulay mix.
You may add minced green chili peppers for a hint of spice.

Storage

Store any leftovers in an airtight container and keep them refrigerated for up to three days. Freezing isn't recommended for best results.

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
vegan luncheon meat (find it at Sprouts, that's where I purchased mine)
sweet onions
garlic
squash
eggplant
green beans
okra
oyster mushroom sauce
vegetable broth
coconut milk
salt
ground black pepper

Instructions

In a skillet over medium heat, sauté oil and fry the diced luncheon until browned on all sides. Next, move the fried luncheon on the side and saute onions and minced garlic for 30 seconds:

fried the diced vegan luncheon meat, onions and garlic in a skillet

Toss in diced squash, eggplant, green beans, oyster mushroom sauce, and okra and continue sauteing for another 2 minutes. Then, pour the vegetable broth and coconut milk and bring the mixture to a quick boil and reduce to simmer for 15 minutes:

added the vegetables, coconut milk and vegetable broth in the skillet

Season with salt and ground black pepper to taste and serve steamed rice:

Enjoy a creamy and flavorful meal!

Frequently Asked Questions

What type of soup is ginataan?

Ginataan is a coconut soup that is prepared in Filipino homes either during regular days, potlucks, or special gatherings.

How do you cook ginataan?

Ginataan is a Filipino term that refers to food cooked with gatâ (coconut milk). So just add coconut milk into your ingredients and boil until cooked then you will have a "ginataan" dish.

How to make vegan ginataang kalabasa?

You may follow the same steps in this recipe and just use squash (kalabasa) for the vegetable.

Ginisang Sayote Without Meat

Dec 27, 2021 · 4 Comments

Try this quick and easy Ginisang Sayote Without Meat recipe for a healthy family lunch or dinner. Simply stir-fry the sliced sayote and vegan luncheon meat with a savory mushroom oyster sauce and seasonings, then pair with warm steamed rice. Yum!

Looking for more easy vegetable dishes? Try my Easy Ensaladang Talong and Mung Bean soup!

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What is Ginisang Sayote Without Meat?

Ginisang Sayote (Sautéed Chayote) is a simple, delicious, and nutritious Filipino food that is made of sliced chayote, vegan luncheon meat, savory sauces, and healthy seasonings. It's so easy-to-cook, budget-friendly, and a great option for a vegan/vegetarian family lunch or dinner.

Sayote or chayote is technically a fruit but is consumed like a vegetable. It is an edible plant from the gourd family that is widely used in many cuisines. It is a common ingredient in Filipino recipes like soups, stews, or stir-fries that are packed with vitamins and minerals.

Health Benefits of Sayote

Our star ingredient - sayote, also called chayote or vegetable pear, is a common vegetable in Filipino cooking. Its mild taste and soft texture make it perfect for many dishes aside from being healthy:

Aids weight loss
Improves liver health
Provides essential vitamins like potassium, calcium and vitamin C
Reduces visible signs of aging.
Promotes heart health and fiber
Improves cholesterol and blood sugar control
Supports a healthy pregnancy
Good source of protein and trace minerals

Variations

Coconut Cream - add coconut cream or coconut milk for a creamy twist.
Peanuts - stir in peanuts or a spoonful of peanut butter while cooking the sayote.
Sweet Corn - add corn towards the end of cooking for a crunchy texture.

Substitutions

Vegetable Oil - use coconut oil for a slight tropical flavor or olive oil for a healthier option with a mild taste.
Vegan Luncheon Meat - sliced shiitake or button mushrooms work for a meaty bite
Soy Sauce - use coconut aminos for a gluten-free, low-sodium alternative or tamari for a gluten-free soy sauce substitute.

Storage

Place the leftovers in an air-tight container and refrigerate for up to 3 days.
Please note that the chayote turns mushy when frozen and thawed so this dish doesn't freeze well.

Ingredients

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

vegetable oil
vegan luncheon meat
sweet onions
sayote
garlic
soy sauce
mushroom oyster sauce
water
salt
ground black pepper

ingredients for vegetarian sinigang sayote

Instructions

Place the oil in a heated skillet over medium heat. Fry the vegetarian luncheon meat until crisp on both sides, set aside.

Add in onions and cook until translucent. Stir in the sayote, minced garlic, soy sauce, and mushroom oyster sauce.

Pour in the water and bring to a boil. Add salt, black pepper, and season to taste. Then, remove and transfer to a serving bowl.

Ingredients boiling in hot water in a pan

Serve immediately. Enjoy!

A white bowl of delicious Ginisang Sayote

Hint: You can enjoy this Filipino dish on its own or pair it with steamed rice and fried or grilled meat of your choice.

⭐ Top Tip

To remove the stickiness of the sayote, slice off the top of it and rub it on the cut part of the chayote in a circular motion in a few seconds or until transparent sap / liquid turns into a white, foam-like consistency.

FAQ

Do you have to peel chayote before cooking?

Chayote skin is edible, though most cooks prefer to remove it with a peeler. Rinse peeled chayotes under cold running water to remove the sticky sap that is just below the skin before using. Halve chayote lengthwise, and pop out the seed.

How many minutes to boil sayote?

It takes surprisingly long to cook chayote--30 to 40 minutes to steam or boil a whole one, six to eight minutes to boil a sliced one and or 20 to 30 minutes to bake chayote slices.

Is ginisang sayote healthy?

It contains nutrients like folates, which are crucial for healthy pregnancies. It also has compounds that protect against fatty liver disease. Ginisang sayote is one of the easiest veggie stir-fries you can make, and you only need a handful of ingredients for it.

More Recipes

Want some yummy dessert? Try these:

How to Make Maja Blanca with Corn

Dec 24, 2021 · 2 Comments

Learn How to Make Maja Blanca with Corn recipe that is a sweet and creamy Filipino dessert perfect for any occasion. It is made with coconut milk, cornstarch, and sweet corn kernels which makes a delicious delicacy!

Looking for more classic Filipino desserts? Try my Easy Binignit, Mango Sago, and my favorite delicious Cassava Cake!

a slice of maja blanca on a white dessert plate beside a stainless spoon

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What is Maja Blanca?

Maja Blanca, also known as Coconut Pudding, is a luscious Filipino snack mainly made of coconut milk, sweet corn kernel, and corn starch. It is believed that this dessert has a Spanish origin when the Philippines was still under the control of the Spanish Colonial Government. It was adapted from the traditional Spanish holiday referred to as manjar blanco, which means "white delicacy".

This Maja Blanca recipe has a custard-like texture with an off-white color and bits of yellow sweet corn. It is one of the delicious desserts that you can find in Filipino gatherings like parties, fiestas, or celebrations.

In this recipe, I added evaporated milk, sweetened condensed milk, unflavored gelatin for a thicker and creamier taste, with shredded coconut on top. This Filipino recipe is so easy to make, inexpensive, and great for any occasion!

a slice of maja blanca with shredded coconut on top

Health Benefits of Coconut Milk

Prevents fatigue
Rich in calcium and potassium
Helps improve digestion
Relieves constipation
Assists in weight loss
Builds muscle and helps reduce fat
Lowers blood pressure and cholesterol

Substitutions

Corn Options: If you have fresh corn, you can use it instead of frozen corn. Cut the kernels off the cob and cook them a bit before adding them to the bowl.
Milk Choices: You can swap evaporated milk for fresh milk if you want. It might change the flavor a little but it may still tastes good.

Variations

Texture: To make the pudding smoother and avoid lumps, blend the corn before mixing it in. This will make the pudding creamier.
Coconut Oil: If you want a bit more coconut flavor and some healthy nutrition, you can add a spoonful of coconut oil to the mixture. It will also add some healthy saturated fat.
Topping options: golden latik (coconut caramel), toasted coconut flakes, and grated cheddar cheese

Storage

Place this dessert in an air-tight container and put it in the fridge that can last up to 3-4 days. It's best served chilled, so you can enjoy it straight from the fridge.

Top Tips

Make sure to constantly stir the maja blanca mixture while cooking in low heat.
Do not allow the coconut milk to come to a rapid boil to keep it from curdling and separating.
It is best to use kakang gata or first fresh coconut milk extraction. If unavailable, you may use canned coconut milk.
Feel free to use whole kernel corn or canned cream-style corn in this recipe.
You may refrigerate this dessert for at least 1 hour or until firm in room temperature before serving.
Make sure that the mixture has a very thick consistency. Otherwise, it may not be set once you transfer it onto a pan.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a medium saucepan or pot, over medium-high heat, add coconut milk, evaporated milk, and condensed milk and bring to a boil. Then, add in gelatin and cornstarch and stir well. The cornstarch mixture will thicken up almost immediately.

Stir in frozen-thawed corn until it has paste-like consistency, then pour into an 8x8 non-stick pan or baking dish and sprinkle coconut on it and allow it to set overnight:

Serve chilled and enjoy!

Frequently Asked Questions

Why is my maja blanca not smooth?

If your Maja Blanca is not smooth, try mixing the ingredients more thoroughly to remove any lumps and bubbles before letting it set.

Why did the maja blanca not set?

It could be that the mixture was not cooked properly. It should be boiled over steady medium heat to help everything cook through and make the cornstarch thicken. Also, the consistency was not very thick enough when it was transferred to the container.

What is a substitute for cornstarch in maja blanca?

A good substitute for cornstarch in Maja Blanca is rice flour or all-purpose flour; just use the same amount.

maja blanca with shredded coconut toppings on a white plate

5 from 2 votes

Print Pin Recipe

How to Make Maja Blanca with Corn

Learn How to Make Maja Blanca with Corn - a rich, creamy and sweet coconut pudding that is super easy-to-make and great for any occasion. This is a popular Filipino dessert that is worth the try!

Prep Time10

Cook Time8

Total Time8 10

Course: Dessert

Cuisine: Filipino

Servings: 6

Calories: 3349kcal

Ingredients

▢ 1 can coconut milk
▢ 1 ½ cups evaporated milk
▢ 1 can sweetened condensed milk
▢ 1 teaspoon unflavored gelatin
▢ 1 cup cornstarch
▢ ½ cup frozen corn thawed
▢ ½ cup toasted sweetened shredded coconut

Instructions

In a medium saucepan, over medium high heat, add coconut milk, evaporated milk. and condensed milk and bing to a boil.
Then add in gelatin and cornstarch and stir well. The mixture will thicken up almost immediately.
Stir in frozen thawed corn, then pour into a buttered 8x8 inch pan and sprinkle shredded coconut on to it and allow it to set overnight in the fridge.

Leave a Comment

Serving: 1gCalories: 3349kcalCarbohydrates: 422gProtein: 73gFat: 162gSaturated Fat: 126gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gCholesterol: 246mgSodium: 1101mgPotassium: 3872mgFiber: 5gSugar: 273gVitamin A: 1978IUVitamin C: 28mgCalcium: 2210mgIron: 16mg

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

Happy New Year Bakers!

Thank you for all the support you have given me through the years. I am looking forward to sharing more delicious and easy recipes!

Kangkong with Oyster Sauce

Dec 20, 2021 · Leave a Comment

Try this quick and easy Kangkong with Oyster Sauce recipe for a savory and healthy lunch or dinner with the whole family. It’s a simple vegetable dish that's flavorful, affordable, and packed with nutrients—great for busy weekdays!

Looking for more flavorful vegetable dishes? Try my Easy Laing, Filipino Chop Suey, or the classic Green Beans with Black Bean Sauce.

Vegetarian Kangkong with Quail Eggs served in a bowl

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What is Kangkong with Oyster Sauce?

This Vegetarian Kangkong with Quail Eggs is a savory Filipino vegetable dish that’s so simple to make. It features kangkong leaves (also known as ongchoy, a Chinese variety of water spinach) stir-fried in a flavorful mix of tablespoons of oyster sauce, garlic, onion, and water, then finished with hard-boiled quail eggs. Some versions even add bagoong (fermented shrimp paste) for extra umami.

It’s a healthy and budget-friendly option whether served as a side dish or main course, best enjoyed with steamed rice. If you're looking for an easy, affordable Filipino vegetable dish, this one's a winner.

Health Benefits of Kangkong (Water Spinach)

Boosts the immune system
Supports liver health
Helps fight anemia
Reduces cholesterol
Prevents constipation
Aids in blood sugar control
Supports eye health
Improves skin appearance

Substitutions

Kangkong (water spinach) – Use spinach, bok choy, or Chinese broccoli if unavailable.
Quail eggs – Use tofu cubes or chickpeas for a vegan-friendly protein option.
Oyster mushroom sauce – Use vegan mushroom sauce or hoisin sauce as a substitute.
Vegetable oil – Swap with coconut oil or olive oil for a different flavor.
Cornstarch – Use arrowroot powder or omit for a thinner sauce.

savory Vegetarian Kangkong with Quail Eggs in a glass bowl

Variations

Spicy kangkong stir-fry – Add chopped chili or a dash of chili oil.
Garlic overload – Increase garlic to 1 tablespoon for a bolder, aromatic dish.
Ginger twist – Add 1 teaspoon of minced ginger for warmth and depth.
Tofu version – Toss in fried tofu cubes to make this a more filling main dish.

Storage

These ingredients don’t stand up well to freezing.
Store leftovers in an airtight container in the refrigerator. Best consumed within 2 days. Reheat gently in a pan to preserve the texture of the greens.

Tips and Procedures

Wash and trim the kangkong leaves and sliced kangkong stalks thoroughly.
Stir-fry kangkong stalks first for about 2–3 minutes, then add the leaves for the last 30–60 seconds to retain color and texture.
For extra spice, sprinkle in some red pepper flakes.
Instead of quail eggs, vegans can use tofu cubes, sautéed mushrooms, or chickpeas.
Enhance the flavor with sesame oil or a touch of bagoong if you're not strictly vegetarian.
Substitute with other vegetables like carrots, cabbage, or snow peas for variety.
Add soy sauce, vinegar, and brown sugar to tweak the sauce base if desired.
Store leftovers in an airtight container in the refrigerator. Best consumed within 1–2 days.

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
vegetarian oyster sauce
onions
garlic
kangkong also known water spinach — you can find this at your local Asian market
oyster mushroom sauce
water
cornstarch
salt
ground black pepper
quail eggs — you can find this at your local Asian market

ingredients for Vegetarian Kangkong with Quail Eggs recipe

Instructions

Heat oil in a pan over medium heat. Sauté the onion and cloves of garlic for about 1 minute until fragrant.

sautéed onions and minced garlic in a pan

Pour-in the sliced kangkong stalks first and stir-fry for 2–3 minutes. Add the kangkong leaves and stir quickly. Add the tablespoons of oyster sauce and water. Stir well and let it simmer for 5 minutes.

added kangkong, oyster sauce and water into the pan

Season with salt and pepper. Add quail eggs and drizzle in sesame oil if using.

seasoned the dish with cornstarch, salt, ground black pepper and added the hard-boiled quail eggs

Remove from heat. Transfer to a serving plate. Garnish with red chili or more onions if desired. Lay on paper towels for a few seconds if oily to absorb excess oil before serving.

⭐ Top Tip

Add the quail eggs last to prevent them from breaking during cooking. If using a vegan substitute like tofu, pan-fry it first to keep it crisp and firm in the sauce. Always taste before serving to adjust saltiness to your liking.

FAQ

What to do with kangkong stalks?

You may include or omit the kangkong stalks in cooking this Filipino food, depending on your preference.

Where did you get water spinach and quail eggs?

In the Philippines, they can be easily bought in the local markets. You can buy them in Asian grocery stores or online shops, too.

How to make veggies with quail eggs recipe?

You may simply cook mixed veggies and add the hard-boiled quail egg.

No Bake Vegan Chocolate Cake

Dec 17, 2021 · 4 Comments

Enjoy a decadent and chocolatey dessert with this easy No Bake Vegan Chocolate Cake recipe! With a few ingredients only, you can have this delicious and dairy-free cake that is perfect for Christmas parties or any occasion!

Need more easy vegan recipes? Easy Fig Tart, Vegan Blueberry Truffles, Vegan Eggnog, and the Best Vegan Banana Chocolate Banana Muffins!

No Bake Vegan Chocolate Cake topped with raspberries

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What is No Bake Vegan Chocolate Cake?

Vegan Chocolate Cake is a simple and delicious no-bake dessert that can be made in just 10 minutes then chilled overnight. It is made with well-mixed dark chocolate, margarine, digestive cookies (gluten-free), coconut milk, plant-based milk, and agar-agar chilled in a springform pan. This easy, flourless, and dairy-free cake is a great dessert recipe for holiday parties or any occasion.

Try this easy vegan cake recipe and enjoy the rich chocolatey goodness of this decadent treat made with just a few simple ingredients. This can be the best vegan chocolate cake recipe you can ever make. Check this out!

Health Benefits of Dark Chocolate

Improves vision
Packed with nutrients
A powerful source of antioxidants
Lowers blood pressure
Reduces heart disease risk
Protects the skin from the sun
Improves brain function
Reduces the risk of diabetes

delicious No Bake Vegan Chocolate Cake with fresh raspberries on top

Substitutions

You may use soy milk or almond milk for plant-based milk.
You may use dark chocolate chips or cocoa powder for the chocolate flavor.
Alternatively, you can use vegan butter or coconut oil if margarine is not available.
To make the filling even richer, replace the coconut milk with coconut cream.
You can replace the sugar in the crust with maple syrup. as this adds a natural sweetness.

Variations

Enhance the cake batter by adding a splash of vanilla extract.
Optional toppings: fresh raspberries, cacao nibs, salt flakes, coconut shavings, and chocolate shavings, dried fruit, nuts, and chocolate ganache

Storage

This cake holds up well at room temperature. Just cover it loosely with waxed paper and keep it in a cool place. It can also be covered with foil or plastic wrap then chilled in the refrigerator for up to four days.

Top Tips

To make the cake look more beautiful, I recommend using a round mold or cake tin and spreading margarine all over it. By doing so, you will be later able to remove the cake from the mold without any problems.
Feel free to use any small container or dish if you don't have a springform pan. Just make sure you line it first with some parchment or wax paper so that it's easier to remove the cake.

Ingredients

Listed below are all the ingredients you will need:

dark chocolate
margarine
digestive cookies or graham crackers
coconut milk
plant-based milk
agar agar
water

Instructions

Crust:

In a food processor, add 3 oz dark chocolate, margarine, cookies in the food processor and process until it’s crumbly:

Evenly spread the crust in the springform pan and press it with a spoon to make sure it's packed, then place in the fridge:

Cake:

In a large pot over medium heat, add coconut milk, the plant-based milk, the rest of the chocolate and mix until combined.

In a small bowl, dissolve the agar agar and water, then pour the mixture into the pot and stir until chocolate melts, about 5 minutes. Next, pour the vegan chocolate mousse mixture into the crust and refrigerate for 6 hours or best overnight:

a mixture of coconut milk, plant-based milk, the rest of the chocolate, dissolved agar-agar cooked in a large pot

Once the cake is firm, decorate with fruits and serve. Enjoy!

Frequently Asked Questions

Are vegan cakes healthier than regular cakes?

Vegan cakes can be healthier because they often have less saturated fat and no cholesterol. However, they can still have a lot of sugar and calories, so it's important to eat them in moderation.

Is vegan chocolate healthier than normal chocolate?

Vegan chocolate is usually healthier because it has fewer additives and is made with plant-based ingredients. It can still be high in sugar, so it's best to check the label.

Why did my vegan cake crumble?

Your vegan cake might crumble if there wasn't enough binding ingredient, like applesauce or flaxseed. It could also be too dry if there wasn't enough liquid or fat in the recipe.

homemade vegan chocolate cake dessert with fresh strawberries on top

5 from 4 votes

Print Pin Recipe

No Bake Vegan Chocolate Cake

A simple yet decadent no-bake chocolate cake that is so rich, delicious and vegan-friendly!

Prep Time10

Chill Time8

Total Time8 10

Course: Dessert

Cuisine: American, Filipino

Servings: 1 6 inch cake

Calories: 4438kcal

Ingredients

Crust

▢ 18 oz high quality dark chocolate divided
▢ ⅓ cup margarine
▢ 6 oz digestive cookies

Cake

▢ 1 cup coconut milk
▢ 1 cup plant-based milk
▢ 1 teaspoon agar-agar
▢ ½ cup water

Instructions

Crust

In a food processor, add 3 oz dark chocolate, margarine, cookies in the food processor and process until it’s crumbly.
Evenly spread the crust in the springform pan and press it with a spoon to make sure it's packed, then place in the fridge.

Cake

In a large pot over medium heat, add coconut milk, the plant-based milk, the rest of the chocolate and mix until combined.
While the chocolate is melting, in a small bowl, dissolve the agar agar and water, then pour the mixture into the pot and stir until chocolate melts, about 5 minutes.
Next, pour the mixture into the crust and refrigerate for 6 hours or best overnight.
Once the cake is firm, decorate with fruits and serve.

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Serving: 1gCalories: 4438kcalCarbohydrates: 389gProtein: 50gFat: 346gSaturated Fat: 189gPolyunsaturated Fat: 30gMonounsaturated Fat: 111gSodium: 1912mgPotassium: 760mgFiber: 56gSugar: 224gVitamin A: 2710IUVitamin C: 2mgCalcium: 408mgIron: 14mg

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

While this cake is a treat, it's important to note that it’s packed with healthy fats, protein, and fiber. Enjoying it in moderation can be a part of a balanced diet, contributing essential vitamins and minerals without excessive sodium or carbohydrates.

Malunggay Recipe Soup

Dec 13, 2021 · 1 Comment

Have a creamy, healthy, and savory family lunch or dinner with this easy Grilled Ginataang Talong with Malunggay recipe! This is definitely one of the super easy eggplant recipes that you can make. Give this a try!

Love Malunggay? Try my Delicious Laswa, Easy Ginataang Kalabasa, or my Easy Tinola!

grilled ginataang talong with malunggay in a wooden bowl

What is Malunggay Recipe Soup?

Malunggay Recipe Soup is a favorite Filipino vegetable soup with a delicious combination of grilled eggplants, coconut milk, tofu, moringa leaves, and spices seasoned with salt and pepper.

It is a great recipe for a healthy and hearty lunch or dinner with loved ones. This Filipino dish is sweet and savory comfort food that is so simple to make. This is another easy eggplant recipe aside from Filipinos' favorite breakfast or brunch tortang talong.

Serve this grilled ginataang talong with steamed rice and enjoy the rich, creamy, and spicy flavors mingling together with the many textures of the different ingredients. This is easy side dish recipe is definitely worth the try. Enjoy cooking!

What is Malunggay?

Malunggay, known as Moringa in English, is a type of plant. It's also called the "drumstick tree" or "horseradish tree." The leaves, seeds, and pods of this tree are very nutritious and are often used in cooking and traditional medicine.

Health Benefits of Eggplant (Talong)

Provides good nutrients
Rich in antioxidants
Reduces the risk of heart disease
Promotes blood sugar control
Helps with weight loss
Aids in cancer treatment

Top Tip

Do not let the coconut sauce or gata come to a rolling boil lest it curdles and separates.

Substitutions

Eggplants:

Zucchini: For a similar texture and mild flavor.
Bell Peppers: For a different flavor and texture.
Mushrooms: For a hearty and earthy flavor.

Diced Firm Tofu:

Tempeh: For a nutty flavor and firmer texture.
Chickpeas: For a different texture and added protein.
Seitan: For a chewy, meat-like texture.

Coconut Milk:

Almond Milk: For a lighter, nutty flavor.
Soy Milk: For a neutral flavor and creamy texture.
Oat Milk: For a creamy and slightly sweet flavor.

Minced Onions:

Shallots: For a milder and sweeter flavor.
Leeks: For a delicate and slightly sweet flavor.
Green Onions: For a fresh and mild onion flavor.

Red Bell Pepper, Finely Chopped:

Yellow or Orange Bell Pepper: For similar sweetness and color.
Poblano Pepper: For a different but mild flavor.
Cherry Tomatoes: For a sweet and slightly tangy flavor.

Malunggay Leaves:

Spinach: For a similar texture and mild flavor.
Kale: For a heartier texture and slightly bitter flavor.
Swiss Chard: For a similar texture and mild flavor.

Salt:

Sea Salt: For a slightly different mineral content.
Kosher Salt: For a different texture.
Tamari or Soy Sauce: For added umami flavor.

Ground Black Pepper:

White Pepper: For a milder, less pungent flavor.
Crushed Red Pepper Flakes: For added heat.
Paprika: For a different flavor and mild heat.

Variations

Spicy Eggplant and Tofu in Coconut Milk

Ingredients: Add diced chili peppers or a teaspoon of red pepper flakes.
Flavors: Increase the heat by using spicy coconut milk or adding a dash of hot sauce.

Thai-Inspired Eggplant and Tofu in Coconut Milk

Ingredients: Add 1-2 tablespoons of Thai red or green curry paste.
Flavors: Include lemongrass, kaffir lime leaves, and fresh basil for authentic Thai flavors.

Indian-Inspired Eggplant and Tofu in Coconut Milk

Ingredients: Add 1-2 teaspoons of curry powder or garam masala.
Flavors: Incorporate cumin, coriander, and turmeric for a rich, aromatic dish.

Storage

Store eggplant and tofu in coconut milk in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in a skillet over medium heat until warmed through, or in the microwave for 1-2 minutes.

grilled ginataang talong with malunggay in a wooden bowl beside a stainless spoon

Ingredients

Listed below are all the ingredients you will need:

eggplant
coconut milk
extra firm tofu
onion
red bell pepper
malunggay leaves
salt
ground black pepper

ingredients for grilled ginataang talong with malunggay and tofu

Instructions

Grill the eggplants until charred for about 5 minutes, then carefully peel off the skin of the grilled eggplant:

three pieces of grilled and peeled eggplants in a dish pan

Chop the eggplant into bite-sized pieces and set them aside:

In a pot, over medium-high heat, stir together the coconut milk, tofu, onions, red bell pepper and bring it to a boil, then reduce to simmer for 3 minutes:

coconut milk, tofu, onions, red bell pepper and chopped grilled eggplant cooked in a pot

Add in the malunggay leaves and continue simmering on low heat for another 2 minutes. Season with salt and ground black pepper to taste:

added the malunggay leaves then seasoned with salt and pepper

Serve immediately with warm rice and enjoy it with your family!

Frequently Asked Questions

Do you need to peel the eggplant?

In this recipe, it is best to peel the eggplant after grilling so that the charred skin will not be included since it is unhealthy to consume

Can I use other vegetables in this dish?

Yes, you can use a variety of vegetables such as zucchini, bell peppers, broccoli, green beans, or peas. Feel free to customize the dish with your favorite vegetables.

What type of tofu works best in this dish?

Firm or extra-firm tofu works best in this dish as it holds its shape better during cooking. Pressing the tofu to remove excess water before cooking can improve its texture.

What can I serve with Eggplant and Tofu in Coconut Milk?

This dish pairs well with steamed rice, quinoa, or noodles. You can also serve it with a side of fresh greens or a light salad.

healthy and hearty Grilled Ginataang Talong with Malunggay in a wooden bowl

5 from 1 vote

Print Pin Recipe

Malunggay Recipe Soup

A rich and creamy Filipino soup recipe that is loaded with grilled eggplants, coconut milk, moringa leaves and tofu. It's a great recipe for a savory, healthy and heartwarming lunch or dinner with the whole family!

Prep Time10

Cook Time15

Total Time25

Course: Side Dish, Soup

Cuisine: Filipino

Servings: 4

Calories: 254kcal

Ingredients

Instructions

Grill the eggplants until charred for about 5 minutes, then carefully peel off the skin of the grilled eggplant.
Chop the eggplant into bite-sized pieces and set them aside.
In a pot, over medium-high heat, combine tofu, coconut milk, onions, red bell pepper, salt, pepper and bring it to a boil, then reduce to simmer for 3 minutes.
Add in the malunggay leaves and continue simmering for another 2 minutes.
Season with salt and ground black pepper to taste.
Serve immediately with steamed rice.

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Serving: 1gCalories: 254kcalCarbohydrates: 9gProtein: 9gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 160mgPotassium: 301mgFiber: 1gSugar: 1gVitamin A: 293IUVitamin C: 79mgCalcium: 227mgIron: 4mg

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

Vegan Eggnog (Non Alcoholic)

Dec 10, 2021 · 3 Comments

This Vegan Eggnog Non Alcoholic recipe is a creamy plant-based drink made with a delicious blend of cashew, vanilla, nutmeg, cinnamon, and coconut flavors in a cup. It's an easy drink recipe that can be served during holidays or any time of the day!

Love Christmas Holiday Drinks? Try my Nutella Hot Chocolate, Ginger Tea (to build immunity), or if you're feeling very festive, try my Filipino Hot Chocolate- it's so delicious!

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What is Vegan Eggnog Non Alcoholic?

Traditionally, eggnog is made by whipping sugar and eggs, then stirring in milk and/or whipping cream, nutmeg, and bourbon, or spiced rum. It can be made on the stovetop, then cooled and combined with whipped egg white.

This non-alcoholic version, homemade vegan eggnog is super quick and easy to make and needs a few ingredients only. It tastes like rich dairy-free and sweet cashew milk that's subtly spiced.

It can be served with your favorite bread or desserts and can be taken any time you want!

Health Benefits of Cashews

Help lose weight
Prevents blood disease
Improves heart health
Prevents stroke
Prevents or manages diabetes
Protects the eye
Good for the skin
Source of dietary fibres
Promotes healthy and shiny hair

Variations

Looking to jazz up your Vegan Eggnog recipe? Here are some creative variations to make your beverage truly unique:

Classic - Stick to the traditional flavors of nutmeg, ground cloves, and vanilla extract to create a classic, creamy vegan eggnog that everyone will love.
Spiced - Add a pinch of cardamom along with the ground nutmeg and cloves to give your nog a warm, aromatic twist.
Gluten-Free - Use certified gluten-free oats or oat nog to ensure your eggnog is gluten-free without sacrificing its creamy texture.

Substitutions

Want to make some changes to our Vegan Eggnog Non-Alcoholic recipe? Here are some easy swaps you can make to customize your beverage:

Cashew Alternatives - If you're allergic to cashews or just want to try something different, you can substitute them with almonds or macadamia nuts for a similar creamy texture.
Dairy-Free Eggnog - If you're looking for a more traditional eggnog taste without the dairy, you can substitute the coconut milk and cream with your favorite plant-based milks like almond milk or oat milk.
Sweeteners - Instead of granulated sugar, you can use agave syrup or maple syrup to sweeten your nog. Adjust the quantity based on your preferred sweetness level.

Storage

Got leftovers? No worries! Here's how you can store your Vegan Eggnog Non-Alcoholic to enjoy later:

Refrigerator - Pour any remaining eggnog into a mason jar or an airtight container and store it in the refrigerator. It should stay fresh for up to 3-4 days.
Freezing - If you want to keep it for longer, you can freeze your eggnog in ice cube trays and use them later to make smoothies or as a base for other desserts.

Ingredients

Listed below are all the ingredients you will need:

coconut milk
coconut cream
raw cashew
granulated sugar
vanilla extract
ground cinnamon
nutmeg

See recipe card for quantities.

Instructions

In a blender, add all the ingredients and blend until smooth:

pouring all the ingredient into the blender

Bring a medium-size pot to medium heat and add the blended ingredients. Bring to a boil and reduce heat to low. Make sure to keep whisking, so it doesn’t get lumpy, cook for about 10 minutes. Set aside and let cool off.

Once cooled off, blend again and then pour through a strainer, to remove all lumps:

boiled the blended ingredients in a pot then strained to remove all lumps

Serve cold and enjoy!

⭐ Top Tips

In making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high-speed blender along with the desired amount of filtered water.
You can sweeten this drink naturally by using maple syrup, coconut sugar, or honey.
Feel free to use almond milk, canned coconut milk, soy milk, or any non dairy milk in this recipe.
You can top this drink with a cinnamon stick or ground nutmeg.
Blend the ingredients on high until creamy and smooth. Then taste and adjust flavor as needed, adding more spices or sweeteners to your liking.
Serve and enjoy this drink cold, over ice, or hot by heating over medium heat until warm.
Feel free to serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.

Frequently Asked Questions

How long does this Vegan Eggnog Non Alcoholic last?

Stored in an airtight container in the refrigerator, this eggnog can last for up to 4-5 days.

Can I make this eggnog without a blender?

While a blender ensures a smooth consistency, you can still achieve a similar result using a food processor or immersion blender.

Can I use other types of milk?

Absolutely! Almond milk, oat milk, or soy milk can be used as alternatives to coconut milk.

5 from 2 votes

Print Pin Recipe

Vegan Eggnog (Non Alcoholic)

A delicious blend of coconut milk, cashew, ground cinnamon and nutmeg that makes a delicious, rich, and creamy drink!

Prep Time5

Cook Time10

Total Time15

Course: drink

Cuisine: American

Servings: 1

Calories: 1511kcal

Ingredients

Instructions

In a blender, add all the ingredients and blend until smooth.
In a medium-size pot over medium heat and add the blended ingredients and bring to a boil, then reduce heat to low. Make sure to keep whisking, so it doesn’t get lumpy, cook for about 10 minutes. Set aside and let cool off.
Once cooled off, blend again and then pour through a strainer, to remove all lumps.
Serve cold and enjoy!

Leave a Comment

Serving: 1gCalories: 1511kcalCarbohydrates: 95gProtein: 17gFat: 128gSaturated Fat: 104gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 54mgPotassium: 1359mgFiber: 4gSugar: 69gVitamin A: 3IUVitamin C: 7mgCalcium: 98mgIron: 16mg

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

Laing - Amazing and Easy

Dec 6, 2021 · Leave a Comment

Here's a vegan version of Bicolanos' classic Laing recipe – a creamy and spicy dish made of dried taro leaves cooked with coconut milk, Thai chilies, and black beans. Serve this with a bowl of steamed rice and enjoy a healthy family lunch or dinner!

Looking for more classic Filipino Recipes? Try Tinola (Vegan Chicken Soup), Ginataang Puso ng Saging (Banana Blossom in Coconut Milk), or Adobong Kangkong (Stir Fry Water Spinach)!

vegan laing in a white bowl with a red chili on top

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What is Laing?

Laing (Taro Leaves in Coconut Milk) is an authentic Filipino dish that is primarily made of shredded or whole taro leaves simmered in coconut milk with chilies, meat or seafood, and fragrant spices.

It originated in the Bicol Region of the Philippines, where coconut is one of its major crops and coconut milk is a notable ingredient in the region's cuisine. This vegan version of the classic Bicolano dish is super easy to make, creamy, spicy, and delicious as a main course or a side dish to grilled foods.

It can be served with steamed rice, puto, or bread for a family lunch or dinner. It is considered to be a staple dish in most Bicolano homes since it is tasty, healthy, and budget-friendly.

Give this easy Filipino vegetable recipe a try and make your own laing dish right in the comfort of your own kitchen. Enjoy!

Laing in a white bowl on table with rice.

Health Benefits of Taro Leaves

Aids in weight loss.
Boosts your immune system.
Keeps your eyes healthy.
Reduces your cholesterol level.
Helps reduce wrinkly skin.
Can boost heart health.
Helps prevent anemia.

Tips and Procedures:

If using fresh leaves, make sure to wash thoroughly and properly cook the taro leaves as they are high in calcium oxalate, which can cause an “itchy” or burning sensation in the mouth.
You may dry the leaves under the sun before cooking to lessen the amount of calcium oxalate.
It is best not to stir the taro leaves during the first 15 to 20 minutes in the pot to prevent the itchy or irritating sensation. Just gently push the leaves down into the coconut milk to soften.
Feel free to adjust the spiciness by scraping off the seeds and veins of the chilies before chopping or removing/adding some chili peppers.
Discard any stray leaves inside the packet of taro leaves that might have gotten mixed in during the drying process.
Take note that the dried leaves will absorb a lot of the liquid and will expand during cooking.
It is best to cook this dish low and slow so that all the flavors can come together.
Storage: Put laing in an airtight container then place in the fridge for up to 5 days. It can last for 1 month in the freezer. Just thaw it overnight in the fridge before reheating.

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
onions
ginger
garlic
black beans
black bean garlic sauce
Thai chilies
coconut milk
vegetable broth or water
salt
ground black pepper
dried taro leaves

Instructions

In a large pan, add oil and heat over medium-high heat. Add onions, grated ginger, and saute for 2 minutes. Then, add in minced garlic and continue sauteing for another 30 seconds:

sautéed onions, grated ginger, minced garlic in a large pan

Add the black beans, black bean garlic sauce, and chopped chilies then stir until well combined. Next, pour the coconut milk, vegetable broth and bring the mixture to a gentle simmer:

added black beans, black bean garlic sauce, chopped chilies, coconut milk, and vegetable broth into the pan

Season with salt and ground black pepper to taste. Then add the taro leaves and cover the pan:

seasoned with salt and ground black pepper then added taro leaves into the mixture

Allow it to simmer on very low heat for 25 minutes or until the leaves have wilted. Adjust the seasoning then transfer to a serving bowl and serve with white rice:

Enjoy!

Variations

Feel free to adjust the spiciness by scraping off the seeds and veins of the chilies before chopping or removing/adding some chili peppers.

Storage

Put laing in an airtight container then place in the fridge for up to 5 days. It can last for 1 month in the freezer. Thaw it overnight in the fridge before reheating.

Top Tips

It is best not to stir the taro leaves during the first 15 to 20 minutes in the pot to prevent the itchy or irritating sensation. Just gently push the leaves down into the coconut milk to soften.
If using fresh leaves, make sure to wash thoroughly and properly cook the taro leaves as they are high in calcium oxalate, which can cause an “itchy” or burning sensation in the mouth.
You may dry the leaves under the sun before cooking to lessen the amount of calcium oxalate.
Take note that the dried leaves will absorb a lot of the liquid and will expand during cooking.
It is best to cook this dish low and slow so that all the flavors can come together.

Frequently Asked Questions

What's a good substitute for taro leaves?

You may use spinach as an alternative if taro leaves are not available to make Spinach Laing.

What other protein can you add to laing?

For non-vegans/vegetarians, you may add dried fish or meat of your choice to this recipe.

Where to get dried taro leaves?

You may buy fresh taro leaves and dry them yourself or buy them in Asian stores in the market or online shops.

How to making laing not Itchy?

It is best not to stir the taro leaves during the first 15 to 20 minutes in the pot to prevent the itchy or irritating sensation. Just gently push the leaves down into the coconut milk to soften.

More Filipino Vegetarian Dishes

Easy Gingerbread Loaf Without Molasses

Dec 3, 2021 · 3 Comments

Have this delicious holiday treat today! This easy Gingerbread Loaf Without Molasses is topped with pillowy clouds of cream cheese frosting. This impressive bread recipe is easy to bake, customizable, and perfect for any time of day!

More holiday-themed desserts like Gingerbread houses? Try my fan-favorite Peppermint Oreo Cookies, Easy Cookie Dough Bites, or my easy Magic Cake!

sliced gingerbread loaf topped with cream cheese frosting

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Why You’ll Love This Recipe

This deliciously spiced Gingerbread loaf cake is topped with a sweet and tangy cream cheese frosting, which adds a touch to this simple cake. Your house will smell so good and put you in a completely festive holiday state of mind. Kids will love this flavour of sweetness!

By the way, Gingerbread refers to baked goods typically flavored with ginger, nutmeg, cloves, and cinnamon. It often uses honey, sugar, or molasses as sweeteners. The term "gingerbread" is originally from a Latin word "zingiber" which refers to "preserved ginger".

Eventually, it referred to a confection made with honey and spices. The first known recipe for "Soft gingerbread to be baked in pans" comes from American Cookery in 1796 by Amelia Simmons.

It is absolutely great for all occasions, but especially for holidays like Christmas. It is lovely and rich enough to serve as breakfast, snacks or dessert!

Ingredients

Listed below are all the ingredients you will need:

Gingerbread Loaf

Cream Cheese Frosting

See the recipe card for quantities.

Instructions

Make the Gingerbread Loaf

1. Preheat oven to 350°F (175°C). Grease the sides and bottom of a 9x5-inch loaf pan with oil spray, then dust with flour or use a baking spray with flour. Set aside.

2. In a stand mixer or using a hand mixer, blend softened butter and sugar until light and fluffy.

Butter and sugar blended together with a whisk

3. Add vanilla extract, egg, and applesauce. Mix until well combined.

4. In a separate bowl, sift together flour, cinnamon, ground ginger, nutmeg, and baking soda.

5. Gradually add the dry ingredients to the wet mixture, beating on low after each addition.

6. Once combined, mix on high speed for 2–3 minutes, scraping the sides of the bowl with a spatula as needed.

7. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.

8. Transfer the loaf to a cooling rack and let it cool completely for at least 1 hour before frosting.

Prepare the Cream Cheese Frosting

9. While the loaf is baking, prepare the frosting.

10. In a stand mixer or using a hand mixer, whip the softened cream cheese, butter, and vanilla extract on medium-high speed for about 2 minutes, or until light and fluffy.

Cream cheese, butter, and vanilla whipped in a white bowl

11. Gradually add powdered sugar and a pinch of salt, then beat until smooth and spreadable.

Frost and Serve

12. Once the loaf has completely cooled, spread cream cheese frosting evenly over the top.

13. Slice and serve.

One big and two slices of Gingerbread Loaf without molasses

Substitutions & Variations

Ingredient Swap
Use coconut oil instead of butter.
Variation
For a fruitier flavor, try mashed banana instead of applesauce.
Mix in chocolate chips for a fun twist.
Mistake to Avoid
Never overbake if you want to keep it moist, like it's meant to be. Do the toothpick test to check.
Storage Tips
- Store leftovers in the fridge for up to 4 days. This loaf freezes well for up to 2 months.
- Wrap tightly in plastic wrap or foil before freezing.

gingerbread loaf with cream cheese icing on a parchment paper

FAQs

How and when should you serve this gingerbread loaf?

You may serve this gingerbread loaf without frosting for a breakfast treat or serve with cream cheese frosting or ice cream for the perfect Christmas dessert.

Can you freeze this gingerbread loaf recipe?

Yes, the loaf can be frozen for up to 2 months. Just thaw it overnight in the refrigerator and bring it to room temperature before serving.

Can I bake them in small loaf bread pans?

Yes, of course. It depends on your liking. You can also use the batter and make some muffins or cupcakes. Keep in mind the baking time will change.

You Might Also Like:

Recipes for Every Moment

Craving something sweet without molasses? This Gingerbread Loaf bakes up fast and satisfies that gingerbread craving effortlessly!

Jackfruit Humba

Nov 28, 2021 · Leave a Comment

Try this easy Jackfruit Humba recipe- a great healthy dish to serve for your family lunch or dinner! It's a vegan Filipino dish that is made with a delicious combination of young jackfruit, black beans, crushed pineapples, and flavorful seasonings which makes an appetizing treat!

Looking for more Filipino dishes? Try my Easy Laing (Dried Taro Leaves in Coconut Milk), Filipino Chop Suey, or my Delicious Empanada!

a bowl of jackfruit humba with a bowl of steamed white rice and spring onions

What is Jackfruit Humba?

Jackfruit Humba is my vegan take on Filipinos' favorite humba recipe – a Filipino stew originating from the Visayas Islands of the Philippines. It is traditionally made of liempo or pork belly slow-cooked in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar.

Humba is derived from the Chinese red braised pork belly "hong-bah / hong-mah" which means 'roast meat'. It is usually served during family gatherings, celebrations, or special occasions.

In this vegan recipe, I used young jackfruit as the meat alternative, mixed with black beans, crushed pineapples, brown sugar, white vinegar, flavorful sauce, and spices. It makes a little sour, sweet, and pleasantly salty dish that pairs well with steamed rice.

This jackfruit recipe is definitely another way to enjoy jackfruit as a side dish or main entree during lunch or dinner. It is easy to cook, budget-friendly, super healthy, and tasty. No wonder if this will become one of your favorite recipes for parties or even just for ordinary days!

Health Benefits of Jackfruit:

Helps in healing cancer
Weight loss agent
Reducer blood pressure
Improves digestion
Helps in healing insomnia
Diabetes friendly
It maintains healthy eye and skin
Helps in treating ulcer
Supports the bone
Boosts nerve system booster

Tips and Procedures:

You may use frozen or canned ready-to-cook jackfruit but it is always best to use fresh unripe jackfruit in this recipe.
Feel free to add banana blossoms in this recipe.
For non-vegans: you may add hard boiled egg and chicken in this dish
Storage: Place the leftovers in a container with lid and refrigerate for up to 3 months.

How to Make Jackfruit Humba:

Listed below are all the ingredients you will need:

vegetable oil
canned young jackfruit
garlic cloves
sweet onions
canned salted black beans
vegetable broth or water
canned crushed pineapples with syrup
brown sugar
white vinegar
soy sauce
mushroom oyster sauce
dried bay leaves
salt
ground black pepper
yellow bell pepper

Garnish:

spring onions

In a medium saucepan over medium heat, add oil and fry the jackfruit for 3 minutes. Turn off the heat and add all the remaining ingredients except for the spring onions. Stir the mixture well, then bring the mixture to a boil, then reduce to a simmer:

fried the young jackfruit in a medium saucepan then added the rest of the ingredients

Simmer for 30 minutes and season with salt and ground black pepper to taste. Then, transfer the jackfruit humba into a serving bowl and garnish with green onions:

jackfruit humba cooked in a saucepan with lid

Serve immediately.

Frequently Asked Questions:

Is adobo and humba the same?

They are almost the same but the difference is that humba is sweeter than adobo and it has fermented black beans which give a pungent taste to the dish.

Why is jackfruit a good meat substitute?

Jackfruit become a popular meat substitute because of its texture that is stringy and tender, like shredded chicken or pork. It also has a neutral flavor so it can take on whatever seasoning or sauce you use.

Is jackfruit healthy for weight loss?

Yes, because it is high in fiber which helps improve digestion and metabolism that can result to weight loss.

Red Velvet Pandesal with Cheese

Nov 26, 2021 · Leave a Comment

This Red Velvet Pandesal with Cheese is a new delicious twist of Filipinos' favorite bread roll! It's the classic pandesal with an added chocolate flavor, cheddar cheese filling, and red coloring that makes pretty and tasty soft buns that are hard to resist!

Love bread? Try my Ube Cheese Pandesal, Easy Ensaymada, Malunggay Whole Bread Bread, or the classic Pandesal!

What is Red Velvet Pandesal with Cheese?

Red Velvet Pandesal is a delicious and easy-to-make Filipino bread roll recipe that is inspired by red velvet cake. It is made with unsweetened cocoa powder, bread flour, cheddar cheese, red food coloring, and topped with bread crumbs.

Pandesal has been the most favorite breakfast bread of the Filipinos and with an added hint of chocolate flavor, red hue, and cheese filling makes it a must-try bread treat for everyone! If you love bread, this easy and fun pandesal recipe is so perfect for you. Give this a try and enjoy!

Health Benefits of Unsweetened Cocoa Powder:

Balances cholesterol
Fortifies cardiovascular health
Delivers antioxidant value
Bolsters cognition
Reduces diabetes risk
A good source of protein and dietary fiber.

Tips and Procedures:

Make sure to check first if the yeast is still alive or active. The temperature of the warm milk or water should be within the 105-115 F range as very hot liquids can kill the yeast.
You may use all-purpose flour as a substitute to the bread flour, though the results may vary because bread flour has a higher gluten content, resulting in a chewier texture.
If kneading by hand, make it easier by greasing the work surface and your hands with oil and sprinkling the dough with flour. Just do it sparingly as adding too much flour will make the dough and oversaturating it with oil will keep it from rising.
Feel free to use cream cheese filling as an alternative to cheddar cheese.
To store: Place the leftovers in an airtight container. They will last up to 2 days at room temperature or 2 weeks in the refrigerator.
To reheat: Place the bread rolls in a baking dish and bake in a 350 F oven for 5 to 7 minutes until warm or arrange them on a microwavable plate and cover with a slightly damp kitchen towel. Then, microwave for a few seconds or just until warm.

delicious red velvet pandesal in halves
with cheddar cheese filling

How to Make Red Velvet Pandesal with Cheese:

Listed below are all the ingredients you will need:

whole milk
instant dry yeast
granulated white sugar
bread flour
unsweetened cocoa powder
salt
vegetable oil
vanilla extract
red food coloring
cheddar cheese
fine bread crumbs

ingredients for red velvet pandesal with cheese recipe

Combine warmed milk, a tablespoon of white sugar, and instant dry yeast in a bowl and allow the yeast to activate about 10 minutes, then set aside:

warmed milk, a tablespoon of white sugar, and instant dry yeast mixture in a bowl

In a large mixing bowl, add bread flour, unsweetened cocoa powder, granulated sugar, salt, and whisk until combined. Then add the yeast mixture, vegetable oil, vanilla essence, red food coloring, and mix until the rough dough forms. Using the dough hook attachment, knead the dough for 12 minutes:

mixed the ingredients in a large mixing bowl using the dough hook attachment

Then place the dough in a greased bowl and cover it with cling film and allow it to stand for 1 ½ half hours or until doubled:

kneaded dough rising in a greased bowl then punched to be divided

Punch the douPunch the dough and divide the dough into 20 equal portions. Then flatten the dough, add in the cheese cubes, seal, and shape into a ball. Line a baking sheet with parchment. Then, roll the dough into the breadcrumbs and place the prepared dough into the prepared baking sheet. Cover with a moist clean towel and let it rise for another 30 minutes:

pandesal dough balls with bread crumbs toppings are lined in a baking sheet with parchment

Bake in a preheated oven for 14 minutes at 350 degrees Fahrenheit. Allow it to cool for a bit before serving:

freshly baked red velvet pandesal in a cooling rack

EnjEnjoy this red velvet bread with a cheese filling that is as pretty as it is tasty!

Frequently Asked Questions:

Why is pandesal one of the Filipinos favorite?

One of the reasons is that pandesal can be easily purchased hot and fresh from the local bakeries in the Philippines and doesn't need more time in preparation. The four pieces of pandesal are equivalent to one cup of rice.

What do you serve with pandesal?

You can serve pandesal with your favorite breakfast or snack drinks. You can also slice them in half and put a spread or filling of your choice just like butter, cheese, jam, sandwich spread, or peanut butter.

Why is my pandesal hard?

It could be that the dough was not kneaded properly or long enough and the salt and yeast were mixed together.

Filipino Tofu in Coconut Milk (Ginataang Sitaw with Tofu)

Nov 23, 2021 · 1 Comment

This Tofu in Coconut Milk recipe is a healthy, savory, and easy-to-cook Filipino dish that consists of pan-fried tofu tossed in rich coconut milk with string beans and flavorful vegan sauce. It's a great dish to pair with steamed rice and vegetables for a delicious lunch or dinner!

Love Tofu? Try the fan-favorite Tofu Sisig, Tofo Adobo, delicious Tofu Stir Fry or my Tofu Salpicao.

delicious tofu with coconut milk in a wooden bowl

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What is Tofu in Coconut Milk?

This Tofu in Coconut Milk (Ginataang Sitaw with Tofu) is probably one of the savory and hearty Filipino dishes that you can make. It's a perfect combination of tofu, coconut milk, oyster mushroom sauce, red chili flakes, vegan fish sauce, and string beans which makes a bit spicy, creamy and delicious taste.

They are all cooked in one pan and can be made ready in just 30 minutes. It's a great addition to your easy tofu coconut milk recipe list.

Also, this dish is so affordable, heart-warming, and vegan vegetarian-friendly. Serve this dish along with steamed rice to make it one filling and nutritious meal. Give this a try!

Health Benefits of Coconut Milk

It can assist in weight loss.
Rich in antioxidants.
Improves digestion.
Relieves constipation.
Prevents anemia.
Rich in anti-inflammatory properties.
Strengthens the immune system.
Builds muscle and helps reduce fat.
Lowers blood pressure and cholesterol.

Top Tips

It is best to use firm tofu or tofu balls in this recipe.
Make sure to fry the tofu before tossing with other ingredients.

Substitutions

Vegan Fish Sauce: If you're not a fan of vegan fish sauce, you can omit it entirely or substitute it with soy sauce.
Tempeh: Tempeh is a fermented soybean product that has a slightly nutty flavor and firm texture, similar to tofu. It can be used as a substitute in dishes that call for tofu, including those cooked in coconut milk.
Seitan: Seitan, also known as wheat gluten, is a plant-based protein made from wheat gluten. It has a chewy texture and can be used in place of tofu in coconut milk-based dishes.
Vegetables: You can replace tofu with a variety of vegetables such as mushrooms, eggplant, squash, or potatoes. These vegetables can absorb the flavors of the coconut milk sauce and provide a satisfying texture.
Chickpeas or Beans: Cooked chickpeas or beans can be used as a protein substitute in dishes cooked in coconut milk. They add a hearty texture and provide protein, making them a suitable alternative to tofu.
Textured Vegetable Protein (TVP): TVP is a meat substitute made from soy flour that can be rehydrated and used in place of tofu in coconut milk-based dishes. It absorbs flavors well and has a similar texture to ground meat.

Variations

Adjust the amount of chili pepper to suit your desired level of spiciness.
Enhance the dish with sweet bell peppers, shiitake mushrooms, green spinach, and fresh cilantro for added volume and nutrition.
For a tangy flavor, consider incorporating lime zest and lime juice.
If you'd like to transform it into a tofu coconut curry recipe, feel free to add curry powder, tomato paste, turmeric, or cumin according to your taste preferences.

Storage

Leftovers can be refrigerated for 3-5 days when stored in airtight containers

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
tofu
ginger
onions
garlic
red chili flakes
oyster mushroom sauce
vegan fish sauce
string beans
water
full-fat coconut milk
salt and pepper

ingredients for tofu in coconut milk recipe

Instructions

Add oil in a heated skillet and sauté tofu until turned into light golden brown. Place the tofu on the side of the pan. Then, saute ginger until it becomes crispy and fragrant:

Toss in minced garlic and sliced onions and cook for another 2 minutes on medium-low heat. Then mix garlic, onions, ginger, and tofu together. Add in the chili flakes and continue cooking while stirring for 3 minutes. Season with a little bit of salt, pepper, oyster mushroom sauce, and vegan fish sauce:

added the garlic, onions, chili flakes, salt, pepper, oyster mushroom sauce, and vegan fish sauce into the pan

Add in the string beans and water, then bring the mixture to a boil and reduce to simmer for 5 minutes. Next, the coconut milk and continue simmering for 2 minutes. Season with salt and pepper to taste:

added the string beans, water, coconut milk, salt and pepper into the mixture

Serve immediately. Enjoy!

FAQs

What's the difference between tofu and tokwa?

The main difference between tofu and tokwa is their origin and cultural context. Tofu is a soybean product originating from China and is commonly used in Asian cuisines. Tokwa, on the other hand, is a Filipino term for tofu. While they are essentially the same product, the term "tokwa" is used specifically in Filipino cuisine to refer to tofu. So, tofu and tokwa are essentially the same thing, just known by different names in different cultures.

Do you have to pre cook tofu?

Yes, it would be to do so for this recipe.

What happens if you don't drain tofu before cooking?

If you don't drain tofu before cooking, it may retain excess moisture, leading to a softer texture and difficulty in achieving a crispy or firm consistency when cooked. Additionally, the excess moisture can dilute the flavors of the dish you're preparing. Drainage helps remove excess water from the tofu, allowing it to absorb marinades and sauces more effectively and resulting in better texture and flavor in the final dish.

Is tofu healthier than meat?

Yes, tofu is healthier than meat because soy provides protein, minerals, fiber, and vitamins without the unhealthy cholesterol and saturated fat that can be found in meat.

Ube Cheese Pandesal

Nov 19, 2021 · 6 Comments

Soft, fluffy, and delicious - this easy Ube Cheese Pandesal recipe will become a favorite breakfast or snack recipe! It's the classic Filipino pandesal with a sweet ube flavor, melted cheese filling, and bread crumbs coating. Yum!

Love bread? Try my Red Velvet Pandesal with Cheese Filipino Spanish Bread, Mulunggay Whole Bread, or the Classic Pandesal!

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What is Ube Cheese Pandesal?

Pandesal is the most popular local bread and favorite breakfast bread recipe in the Philippines. It is a Spanish term that means "bread of salt", for the pinch of salt added to the dough. The Spaniards introduced this bread recipe to the Filipinos in the 16th century as an answer to the French baguette.

Its main ingredients are flour, yeast, sugar, salt, oil. Nowadays, there are many versions of this easy bread recipe. They can be bought at local bakeries or easily made at home.

Ube Cheese Pandesal History

It was first discovered when Kimmy Bakes Bakeshop in Cavite, Philippines posted this attractive and mouth-watering ube cheese bread on their Facebook account a few years ago. The delicious combination of sweet purple yam or ube flavoring and melted cheese immediately captured the hearts of many Filipinos nationwide.

This deliciously soft and pillowy ube cheese pandesal is easy to make and perfect for breakfast, brunch, or snacks!

Top Tips

You may cut the cheese into squares instead of cubes so you get more cheesy areas inside the buns.
Make sure that the dough is smooth and elastic. Do the windowpane test to check if the dough is well-kneaded. Just take a small portion of the dough, flatten it and stretch it out to form a square. If it breaks or tears easily, then it needs more kneading. If you stretch it into a thin membrane without breaking, then it's good!
It is better to use instant yeast for this recipe. Using active dry yeast takes a long time for the dough to rise than using instant yeast.

Variations

Feel free to use or add ube powder, purple yam jam (ube halaya), mashed fresh ube, or frozen grated ube in this recipe for a richer ube flavor.

If you like, drizzle it with condensed milk for a sweeter taste.

Substitutions

You may use white cheese or Eden cheese in this recipe.

Storage

Place the leftovers in an airtight container at room temperature for up two days or in the refrigerator for up to one week.
- To reheat: Arrange the rolls in a baking dish and bake them in an oven for 5 to 7 minutes until warm with 350 F temperature, or arrange the rolls on a microwavable plate and cover with a slightly damp kitchen towel. Then, microwave for a few seconds or just until warm.

Ingredients

Listed below are all the ingredients you will need:

whole milk
white sugar
instant dry yeast
all-purpose flour
bread flour
salt
vegetable oil
vanilla extract
ube flavor extract
cheddar cheese
bread crumbs

ingredients for ube cheese pandesal recipe

Instructions

Combine warmed milk, a tablespoon of white sugar, and instant dry yeast in a bowl and allow it to bloom for 10 minutes, then set aside:

warm milk, white sugar, and instant dry yeast mixture in a bowl

In a mixing bowl, add all-purpose flour, bread flour, white sugar, salt and whisk until combined. Next add the yeast mixture, vegetable oil, vanilla essence, ube extract, and mix until the rough dough forms:

flour, sugar, yeast, oil, vanilla, and ube extract in a bowl

Place the dough hook attachment onto your stand mixer, then K=knead the dough for 10 minutes, or if you are doing it by hand, knead it for 13 minutes. Place the dough in a greased bowl and cover it with cling film and allow it to stand for 1 ½ half hours until doubled:

knead dough in a stand mixer, then wrap in cling film

Punch the dough and divide the dough into 20-22 equal portions. Then flatten the dough, add in the cheese cubes, seal, and shape into a ball. Line a baking sheet with parchment:

cheese cubes on flattened dough lined with parchment

Then roll the dough into the breadcrumbs and place the prepared dough into the prepared baking sheet. Cover with a moist clean towel and let it rise for another 30 minutes. Bake in a preheated oven for 14 minutes at 350 degrees Fahrenheit. Allow it to cool for a bit before serving:

fresh ube cheese pandesal on a baking sheet

This is best served when freshly baked. Pair this with your favorite drink and enjoy!

Hint: If dough is sticky and your kneading by hand, use oil and a little amount of flour to make kneading easier while keeping the bread texture soft.

Frequently Asked Questions

Why is my pandesal so hard?

Under kneading: Make sure your dough is completely smooth after kneading
Not enough proofing: The gluten didn't develop properly
Inaccurate proportions: You might not have enough liquid or fat, or you might have used too much flour
Under rising: The dough didn't have enough time to rise
Stale yeast: Yeast loses its flavor and ability to make breads rise as it gets older, or if it's stored improperly

Can you freeze ube cheese pandesal?

Yes, you can. Just thaw it and warm in an oven or microwave for a few minutes before serving.

What is ube and how does it taste?

Ube is a Filipino term for purple yam. Its taste depends on the variety, but generally, it tastes mildly sweet with a mellow, nutty, vanilla-like flavor.

Why is letting the dough rise important?

It is necessary to let the pandesal dough rise so that you will have a soft and fluffy bread that everyone loves. Otherwise, the ube pandesal is going to be dense and less flavorful. It will be more akin to a cake than delicious bread.

Misua Soup Recipe

Nov 14, 2021 · 4 Comments

This Misua Soup recipe has no meat or seafood and is made of healthy ingredients like tofu, wheat vermicelli (misua), loofah gourd, tomato paste, and vegan fish sauce. It's a hearty and savory soup that is perfect for family lunch or dinner!

Looking for more heartwarming soups? Try my Pancit Molo Soup (Noodle Soup), Tinola Soup (Vegetable Soup), or my friend's Vegan Gnocchi Soup.

a bowl of vegan misua soup topped with spring onion slices with stainless spoon

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What is Vegan Misua Soup?

Misua (Wheat Vermicelli) are very thin salted noodles made from wheat flour which originated in Fujian, China. It is usually served during festivities or celebrations and is popular in mainland China and other Asian countries.

History of Misua Soup

In Chinese culture, misua signifies long life and is considered a traditional birthday food. It is usually served with eggs, oysters, shiitake mushroom, beef, scallions, roasted nuts, or fried fish. They are a budget-friendly pantry staple that can be added to other Filipino soup dishes.

Why This Soup is Better

This Misua Soup recipe is a healthier version of the classic misua. It is made with tofu, loofah gourd, tomato paste, vegetable broth, vegan fish sauce. Since there's no meat, there's no added cholesterol and it's plant based.

vegan misua soup with tofu and loofah gourd in a white bowl with stainless spoon

Health Benefits of Loofah Gourd

Relieves constipation
Manages diabetes symptoms
Revitalizes skin texture
Lowers body heat
Enhances vision
Remedies anemia
Promotes weight loss
Protects liver function

Variations

Protein alternatives: magic meat and fried firm tofu
Topping options: carrots, baby corn, shiitake mushrooms, and scallions, fried marinated tempeh
Vegetable Varieties: Experiment with different vegetables such as bok choy, spinach, mushrooms, carrots, or bell peppers to enhance the nutritional value and texture of the soup.
Lemon or Lime: Squeeze some fresh lemon or lime juice into the soup just before serving to brighten up the flavors.

Substitutions

If you cant find loofah gourd, you can use chayote or even zucchini
Misua Noodles: If you can't find misua noodles, you can substitute with other thin noodles like vermicelli, angel hair pasta, or even spaghetti broken into smaller pieces.

Storage

To keep the misua and soup fresh, it's best to store them separately in the fridge. Misua noodles soak up liquid easily, so storing them apart from the soup helps them stay firm. Put each part in a sealed container, and they'll stay tasty for 3-5 days.
Reheating, add additional water or broth to loosen consistency and adjust seasonings.

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
tofu
onions
tomato paste
vegetable broth
loofah gourd
oyster mushroom sauce
misua (if you can find the one like in the picture, feel free to use that one instead)
vegan fish sauce
salt and pepper

Toppings:

spring onions
garlic

Instructions

Add two tablespoons of oil in a heated pot over medium heat and sauté tofu balls until turned into light golden brown, then remove the fried tofu and set it aside:

In the same pan, sauté onions and tomato paste with the remaining oil on low heat for 3 minutes or until it caramelizes:

Pour in the vegetable broth, loofah gourd, and bring to a rapid boil, then reduce to simmer for six minutes. Add the tofu balls, oyster mushroom sauce, misua, and vegan fish sauce, and continue simmering for five more minutes. Then, season with salt and pepper:

poured the vegetable broth in the pan and added the loofah gourd, tofu balls, oyster mushroom sauce, misua, vegan fish sauce, salt and pepper

Top with chopped spring onions and crispy garlic before serving. Enjoy!

Hint: Don't be afraid to add a bit more soy sauce, salt, or a splash of vinegar or citrus juice to brighten up the flavors if needed.

Frequently Asked Questions

What is misua made of?

Misua is a type of Chinese noodle made from wheat flour. It's very thin and delicate, often used in soups and stir-fries. Sometimes it's referred to as "rice vermicelli," though it's not made from rice but from wheat. It's a popular ingredient in Asian cuisine, particularly in Chinese, Filipino, and Taiwanese dishes.

What are misua and patola?

Misua or wheat vermicelli are thin salted noodles made of wheat flour while patola is a Filipino term for sponge gourd.

What would you serve with this?

You can serve with egg or steamed rice.

Best Ever Filipino Spanish Bread

Nov 11, 2021 · 5 Comments

This easy Best Ever Filipino Spanish Bread recipe makes a sweet and delicious snack for the whole family. It's a yeasted soft bread rolled with a sugary and buttery filling then baked to deliciousness!

Love Filipino Bread? Red Velvet Pandesal with Cheese, Easy Ensaymada, Mulunggay Whole Bread, or the fan-favorite- Ube Cheese Pandesal!

Filipino Spanish bread on a bowl with a parchment paper

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What is Filipino Spanish Bread?

Spanish Bread is a favorite Filipino afternoon snack or 'merienda' that can be bought in many local bakeries or 'panaderia' in the Philippines. It is a delicious and sweet soft bread roll with a buttery and sugary filling, then rolled in bread crumbs to create a lightly crunchy coating, and baked to golden perfection.

The Spaniards have introduced this type of bread in the Philippines. Then, the Filipinos adopted this bread and love it as their own. With Filipinos' creativity, different varieties, shapes, and fillings of bread were developed.

These sweet and delicious Filipino Spanish bread rolls can actually be eaten any time of the day with a cup of a drink of your choice. This Filipino bread recipe with a sweet filling can be a bit time-consuming, but definitely worth the time and effort. Give this a try!

Ingredients

Listed below are all the ingredients you will need:

bread flour
water
brown sugar
softened butter
egg
instant dry yeast
salt

Filling:

brown sugar
fine breadcrumbs
margarine, softened
granulated white sugar

Toppings:

breadcrumbs

ingredients for Filipino Spanish Bread recipe

Instructions

Combine all the filling ingredients and set them aside.

Place all the ingredients (except for the breadcrumbs) in a mixing bowl and mix until a rough dough forms. Next, place the dough hook attachment and knead for 12 minutes, then transfer the dough to a greased bowl, cover with cling film, and allow it to rest for 1 hour in a warm area. Punch down the dough, then divide the dough into 12 equal portions and roll to form a round shape:

Spanish bread dough in a greased bowl then made into 12 round balls and placed on a baking pan

Flatten the round dough balls using a rolling pin 5 inches in length. Scoop out the filling and place it at the center of the dough:

flattened the round dough balls and added a filling on the center

Roll like a cigar, then roll the dough on the breadcrumbs, place it on a baking sheet lined with parchment paper. Next, cover the dough with cling film, and allow the dough to rest for 1 hour or until doubled:

rolled dough with breadcrumbs on a baking sheet lined with parchment paper.

Bake in the oven at 350 degrees Fahrenheit for 15 minutes. Then, allow it to cool before serving:

freshly baked Spanish bread in a baking sheet then transferred on a cooling rack

Serve and enjoy this soft rolled bread with your favorite drink. Yum!

Substitutions

Flour: If you don't have bread flour, you can use all-purpose flour in the same amount.
Yeast: If you can't find instant yeast, you can use active dry yeast. Just make sure to test it first by putting it in warm milk to see if it bubbles after a few minutes.

Variations

Filling: You can cook the filling first with added milk and flour before spreading it on the dough.
Dough Consistency: If your dough is too wet or sticky, add a little more flour gradually until it's easier to handle.
Rolling: Roll the dough out fairly thin, but not too thin, and be generous with the filling.
Coating: Use a pastry brush to coat the dough logs with evaporated milk, egg yolk, melted butter, or water before rolling them in breadcrumbs.

Storage

This bread stores best by freezing. Make sure the bread is completely cool before placing it in a large Ziploc bag and putting it in the freezer. It can last for at least 1 month this way.
To serve, thaw the bread in the microwave for a few seconds, then pop it in the oven toaster until warm and toasty.

Top Tips

Use plain breadcrumbs, not flavored ones.
Instead of using plastic wrap, you can cover the dough with a clean damp cloth or pot lids while it rises.

Frequently Asked Questions

What is the most popular Filipino bread?

The most popular Filipino bread is pandesal, a soft and slightly sweet bread roll commonly eaten for breakfast or as a snack.

Is pandesal Filipino or Spanish?

Pandesal is Filipino, but it has Spanish influences in its name and some of its ingredients.

Is Spanish bread the same as senorita bread?

Yes, señorita bread is also known as Spanish bread or pan de kastila. It is a Filipino bread roll with a sweet filling made of breadcrumbs, butter or margarine, and brown sugar.

Vegetarian Chop Suey

Nov 8, 2021 · 4 Comments

This Vegetarian Chop Suey recipe is a great way to serve a simple, flavorful and nutritious dish to your loved ones. It's made with a mix of vegetables, fried tofu balls and a thick sauce which makes an amazing tasty lunch or dinner!

Need more Vegetable dishes to cook? Try my famous Pinakbet (Stir Fry Vegetables), Stir Fry Okra, or my Adobong Kangkong (Stir Fry Water Spinach).

a bowl of delicious vegetarian chop suey

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What is Vegetarian Chop Suey?

Vegetarian Chop Suey is an easy, healthy, and tasty vegetable stir-fry recipe. It's great for lunch or dinner during family gatherings, parties, or even on a regular day.

This dish usually includes a mix of vegetables like bean sprouts, celery, broccoli, carrots, snow peas, and cabbage. It can also have one or more meats like pork, chicken liver, or shrimp, along with vegetable or chicken broth, and a sauce thickened with starch.

This recipe is perfect for using any leftover vegetables you have and making something delicious. The name "chop suey" comes from a Cantonese phrase that means "miscellaneous leftovers." It's thought that Chinese immigrants in the United States made this dish with their own leftovers from China.

two bowls of delicious vegetarian chop suey

Health Benefits of Broccoli

Reduces the risk of cancer
Improves bone health
Boosts immune health
Improves skin health
Aids digestion

healthy vegetable chop suey in a bowl with stainless fork on the side

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
tofu balls or regular tofu
cloves garlic
onions
cauliflower florets
broccoli florets
carrots
baby corn
red bell pepper
cabbage
vegetable stock
oyster mushroom sauce
salt and pepper
cornstarch mix
quail eggs (optional)

Instructions

In a large frying pan over medium heat, add vegetable oil. Add the tofu balls and fry until light golden brown for 5-6 minutes, then move to the side of the pan:

Lower the heat, then add minced garlic, onion, and sauté until caramelized, about 2 minutes:

added the onions into the pan and sautéed until caramelized

Increase the heat and add the cauliflower, broccoli florets, carrots, baby corn, red bell pepper, cabbage and stir fry on high heat while stirring constantly:

added the cauliflower, broccoli florets, carrots, baby corn, red bell pepper and cabbage into the pan

Add the vegetable stock, oyster mushroom sauce and continue cooking for another minute. Then, season with salt and pepper and add the cornstarch mixture and quail eggs, cook for another minute:

added the vegetable stock, oyster mushroom sauce, salt, pepper, cornstarch mixture and quail eggs

It is best to serve this chop suey recipe with steamed rice.

Substitutions

Protein: Instead of using firm tofu balls, try using tempeh, soy curls, or tofu puffs for different textures and flavors.
Sauce: If you don't have oyster mushroom sauce, you can use tamari, soy sauce, or Chinese cooking wine as alternatives.
Extra Crunch: Add water chestnuts, bamboo shoots, or baby bok choy to give your dish some extra crunchiness.

Variations

Flavor Boost: Add a splash of sesame oil or rice vinegar for a different flavor profile.
American-Chinese Twist: Add fried noodles or serve over crispy chow mein for an American-Chinese dish version.

Storage

Store any extra food in sealed containers in the fridge for 3 to 4 days.
If you want to keep it longer, you can freeze it in containers that are safe for the freezer for up to 2 months. Just remember to thaw it in the fridge before heating it up again.

Top Tips

Don't cook the veggies for too long or they'll get mushy.
Adding veggies with different colors makes your dish look nicer. Try baby corn, green beans, or red and green bell peppers.
You can add more or less soy sauce, vegetarian oyster sauce, salt, and pepper to make it taste just right.
Start by cooking veggies like carrots and broccoli because they take longer. Add cabbage, bok choy, or other leafy veggies last if you want them to stay crispy.

Frequently Asked Questions

What is the difference between vegetable chop suey and chow mein?

Chow mein is noodles stir-fried with ingredients all in one pan, but in vegetable chop suey, the veggies and protein are cooked separately and then mixed with the noodles or rice before serving.

What is traditionally in chop suey?

Chop suey usually has a mix of veggies like cabbage, bean sprouts, and carrots, plus a protein like chicken, beef, or tofu, all cooked in a tasty sauce.

Is chop suey a healthy choice?

Yes, chop suey is usually a healthy pick, especially when it's full of fresh veggies. It's low in calories and high in fiber and vitamins.

Malunggay Bread Recipe

Nov 4, 2021 · 1 Comment

This Malunggay Bread Recipe is one of the easiest and healthy bread recipes that you can make! It is loaded with vitamins, minerals and energy that your body needs. Pair this with your favorite milk or tea and enjoy a delicious breakfast or snacks!

Love Filipino Bread? Try the fan favorites- Ube Cheese Pandesal, Red Velvet Pandesal with Cheese, or Spanish Bread!

sliced malunggay whole wheat bread loaf on a cooling rack

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What is Malunggay Whole Wheat Bread?

Malunggay Whole Wheat Bread is a nutritious Filipino bread recipe that is made with chopped malunggay (moringa) leaves, whole wheat flour, reduced-fat milk, yeast, egg and sesame seeds. It's a great breakfast or snack recipe and a natural way to incorporate the benefits of moringa leaf into our daily lives.

What Makes Moringa Special?

Moringa, known for its superfood properties, is packed with health benefits:

Rich in Nutrients: It’s a great source of protein, vitamin C, calcium, and potassium.
Antioxidants: Moringa helps fight free radicals in the body, promoting better health.
Supports Digestion: Its fiber content aids in better digestion and gut health.

How to Enjoy Malunggay Whole Wheat Bread

Malunggay Whole Wheat Bread is versatile and easy to incorporate into your meals. Here are some serving ideas:

Simple and Classic: Enjoy it plain or with a hot cup of powdered milk or tea.
Toasted with a Spread: Add butter, jam, or peanut butter for a quick snack.
Healthy Sandwich: Use it as a base for sandwiches filled with veggies, cheese, or lean proteins.

Why You Should Try It

Not only is Malunggay Whole Wheat Bread delicious, but it also helps you add more nutrients to your diet in a natural and tasty way. Whether you’re looking for a healthier bread option or just want to try something new, this recipe is a must-try!

Health Benefits of Malunggay (Moringa)

Protects and nourishes skin and hair
Treats edema
Protects the liver
Prevents and treats cancer
Improves eye health
Fights against bacterial diseases
Makes the bones healthier
Treats stomach complaints, diabetes, and asthma

Try making this easy and healthy Filipino bread recipe at the comfort of your home. Happy baking!

Substitutions

Granulated Sugar:
- Coconut Sugar: For a lower glycemic index and a slight caramel flavor.
- Maple Syrup: For a liquid sweetener (adjust liquids in the recipe accordingly).
- Honey: For a natural sweetener (non-vegan).
Whole Wheat Flour:
- All-Purpose Flour: For a softer texture.
- Spelt Flour: For a nutty flavor and similar texture.
- Gluten-Free Flour Blend: For a gluten-free option (may require additional binding agents).
Olive Oil:
- Coconut Oil: For a slightly sweet, tropical flavor.
- Vegetable Oil: For a neutral flavor.
- Avocado Oil: For a heart-healthy option with a mild taste.
Malunggay Leaves or Moringa Powder:
- Spinach: For a similar green color and mild flavor.
- Kale: For a slightly heartier texture and flavor.
- Parsley: For a fresh, herbaceous flavor.
Sesame Seeds:
- Chia Seeds: For a similar appearance and added nutrition.
- Poppy Seeds: For a different but complementary texture and flavor.
- Sunflower Seeds: For a nutty and crunchy topping.

Variations

Cheesy Malunggay Bread

Ingredients: Add ½ cup of grated cheese (cheddar, parmesan, or vegan cheese) to the dough.
Flavors: Creates a savory twist with a rich, cheesy flavor. Sprinkle extra cheese on top before baking for a golden crust.

Sweet Malunggay Bread

Ingredients: Increase the sugar to ¼ cup and add ½ cup of raisins or dried cranberries.
Flavors: Perfect for breakfast or a snack, with a hint of sweetness and bursts of fruit.

Coconut Malunggay Bread

Ingredients: Substitute coconut milk for the milk and add ¼ cup of shredded coconut to the dough.
Flavors: Enhances the tropical vibe with a slightly sweet and nutty flavor.

Multigrain Malunggay Bread

Ingredients: Add ¼ cup of rolled oats, flaxseeds, or sunflower seeds to the flour mixture.
Flavors: Creates a more wholesome bread with added texture and nutrition.

Stuffed Malunggay Bread

Ingredients: Roll the dough out flat and spread a filling such as garlic butter, pesto, or cream cheese before rolling it back up and placing it in the loaf pan.
Flavors: Creates a flavorful surprise in every slice with rich and creamy fillings.

Storage

At Room Temperature:

Store the bread in an airtight container or wrap it tightly with plastic wrap.
Keep it in a cool, dry place for up to 2 days to maintain freshness.

In the Refrigerator:

If you need to store the bread longer, place it in an airtight container or resealable bag to prevent it from drying out.
Refrigerate for up to 5 days. Allow the bread to come to room temperature or warm it slightly before serving for the best texture.

In the Freezer:

For longer storage, wrap the bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag.
Freeze for up to 2 months.
To thaw, transfer the bread to the refrigerator overnight or leave it at room temperature for a few hours.
Reheat in an oven at 350°F (175°C) for a few minutes to restore its freshness and texture.

Additional Tips:

If storing slices, place parchment or wax paper between slices to make it easier to separate them later.
Avoid refrigerating the bread unless necessary, as it can make it dry out faster compared to storing it at room temperature or freezing.

Ingredients

Listed below are all the ingredients you will need:

reduced-fat milk
granulated sugar
instant yeast
whole wheat flour
salt
egg
olive oil
chopped malunggay leaves or moringa powder
sesame seeds

ingredients for malunggay whole wheat bread

Directions

In a small bowl, add milk, one tablespoon of sugar, and yeast and allow it to bloom for 15 minutes. In a large bowl, add whole wheat flour, remaining sugar, salt, and whisk until well combined:

a mixture of milk, one tablespoon of sugar, and yeast in a small bowl and a mixture of whole wheat flour, remaining sugar and salt in a large bowl with a whisker

Add in yeast mixture, egg, and olive oil and mix until it forms into a rough dough. Then, add the chopped malunggay leaves:

added the yeast mixture, egg, and olive oil into the large bowl then mixed until it forms into a rough dough

Knead the dough on a floured surface for 13 minutes:

Place the dough in an oiled bowl and cover with cling film and allow it to rise for 45 minutes. Next, punch down and divide the dough into two portions and Place the dough into an oiled loaf pans. Then, sprinkle with sesame seeds. Allow it to rise for the second time uncovered for another 45 minutes:

Placed the dough in an oiled bowl and covered with cling film. Then, divided the dough in two portions and placed in loaf pans

Bake in a preheated oven for 40 minutes at 350 degrees Fahrenheit. Remove from the pan and let it cool on a cooling rack:

freshly baked malunggay whole wheat bread on a cooling rack

Slice into portions before serving. Enjoy!

FAQs

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

Yes, you can substitute all-purpose flour, but the texture and flavor will differ slightly. Whole wheat flour gives the bread a denser, nuttier taste.

What can I use if I don’t have malunggay leaves?

ou can substitute malunggay leaves with moringa powder spinach, or kale, for a similar nutritional boost.

Why does the yeast mixture need to bloom?

Blooming ensures the yeast is active and ready to work. If the mixture doesn’t become frothy after 15 minutes, the yeast may be expired, and you’ll need to start over with fresh yeast.

Can I skip the second rise?

The second rise is essential for achieving a soft and fluffy bread texture. Skipping it might result in dense bread.

How can I tell if my bread is fully baked?

Tap the top of the loaf—it should sound hollow. You can also use a thermometer; the internal temperature should be around 190°F (88°C).

Easy Palabok Recipe

Nov 1, 2021 · 10 Comments

This Vegetarian Easy Palabok Recipe is a healthier version of a traditional Filipino noodle dish, known as Pancit Palabok. Made with plant-based using ingredients like tofu, vegan seasonings, cornstarch noodles, and annato powder were used in this dish.

Love Filipino Noodles? Try my easy Pancit recipe, my delicious Sotanghon or Bam.i, and this healthy Albondigas recipe.

vegetarian pancit palabok in a white bowl

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What is Vegetarian Palabok?

Traditionally, people prepare Palabok, a flavorful Filipino food noodle dish, by drizzling thin rice noodles with a creamy shrimp sauce. They then add enjoyable toppings such as hard-boiled eggs, pork cracklings, shrimp, fish flakes, and scallions. Typically, they serve it alongside slices of calamansi citrus.

The term "Palabok" signifies "sauce," while "pancit" originates from a word meaning "something easy to cook" in another language. This noodle dish combines various textures and flavors and is commonly crafted for special celebrations.

This vegetarian Palabok recipe uses plant-based ingredients like tofu, vegan seasonings, cornstarch noodles, and annato powder. Then a garnish of green onion slices, banana chips, and crispy fried garlic, creating a delightful and healthful meal that the entire family can relish.

filipino vegetarian palabok in a bowl garnished with spring onion slices

Health Benefits of Annato:

Annatto has been linked to various benefits including the following:

natural food additive
reduces inflammation
improves eye and heart health
antioxidant
antimicrobial
anticancer properties

vegetarian palabok topped with green onion slices

Ingredients

palabok noodles (cornstarch noodles) or spaghetti noodles
vegetable oil
sweet onions
garlic
annatto powder
tofu
vegan chicken seasoning
vegan fish sauce
white sugar
vegetable broth/water
water
cornstarch
salt
ground black pepper
crispy garlic cloves
egg
scallions (green onions)
banana chips, optional
lemon wedges

Follow package instructions to cook the noodles and make sure to strain the noodles.

Place oil in a heated pan or pot and sauté sweet onions for 2 minutes. Add in minced garlic and continue cooking for another 30 seconds.

Then add the annatto powder, crumbled tofu, vegan chicken seasoning, vegan fish sauce, and white sugar. Mix well and continue cooking for another 2 minutes. Stir constantly:

sauteed onions, garlic, annatto powder, crumbled tofu, vegan chicken seasoning, vegan fish sauce, and white sugar in a pan

Pour in the vegetable broth and bring to a rapid boil. Reduce to simmer for 10 minutes. In a small bowl, mix water and cornstarch.

Add the mixture to the simmered sauce, and bring to a boil. Season the sauce with salt and ground black pepper to taste. Allow the sauce simmer for another minute until desired consistency is achieved:

added vegetable broth into the mixture then seasoned with salt and pepper

Turn off the heat and pour the sauce over the cooked palabok noodles. Mix well and arrange the remaining ingredients:

poured the sauce over the cooked palabok noodles

Serve immediately. Enjoy!

a bowl of healthy vegetarian filipino pancit

Substitutions

If you don’t want to make your own sauce there are other palabok mix that is available in Asian markets like Mama Sita. Make sure to read the ingredient's because sometimes it's made with chicken or shrimp flavorings.

Storage

Pancit palabok is best consumed immediately but leftovers can be stored in an airtight container and put in the fridge which typically lasts for about five days.

Pro Tip

Add black salt or Kalanamak to give an "eggy" note to the sauce.
Topping options: sliced green onions, fried crushed garlic, calamansi citrus slices, crushed vegan chicharon, boiled egg, vegan tinapa flakes, and crushed pop soy or fried bean curd.
Add a bit more water if sauce gets too thick to mix.

Frequently Asked Questions

What is the palabok sauce made of?

Palabok sauce is traditionally made with shrimp stock, pork broth, ground pork, and brightly hued from annatto seeds. In this vegetarian recipe, I used annatto powder, crumbled tofu, vegan chicken seasoning, vegan fish sauce, white sugar and vegetable broth.

What is the difference between pancit palabok, pancit luglug and pancit malabon?

Pancit Palabok uses thin rice noodles, has shrimp broth in the sauce, and is served with the sauce on top while Pancit Malabon uses thicker rice noodle, its sauce contains crab fat and the sauce is mixed with the noodles before it is brought to the table. On the other hand, Pancit Luglug is the Kapampangan version of Pancit Palabok.

How to simplify palabok sauce?

How to simplify palabok sauce?You may just use the main ingredients for sauce such as the vegetable broth or water, protein of your choice, annato powder, soy sauce, cornstarch, sugar, spices and seasonings available in your pantry.

More Popular Filipino Dishes

Adobo Rice

Oct 24, 2021 · 1 Comment

Looking for a hearty, healthy twist on your favorite Filipino comfort food? Meet Adobo Rice—a savory vegan spin on adobo fried rice that's packed with flavor, protein, and plant-powered goodness! This one-pan dish combines tofu, mushrooms, and brown rice, all simmered in a tangy, garlicky adobo sauce.

If you love this rice recipe, be sure to check out delicious Arroz Valenciana, Garlic Fried Rice, or my Easy Fried Rice.

tofu adobo rice with chopped green onion toppings served in a black bowl

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What is Adobo Rice?

This Adobo Rice is inspired by the traditional adobo fried rice recipe, which is often made using leftover adobo like chicken adobo, pork adobo, or even pork belly.

But instead of meat, this version uses tofu and mushrooms, making it vegan-friendly while still capturing that signature savory-sour adobo flavor.

It's a creative take on sinangag (Filipino garlic fried rice), only more saucy and hearty—ideal for busy weeknights or meal prep!

Health Benefits of Tofu

Complete plant-based protein
Low in calories and fat
Contains calcium and iron
Supports heart health
May help with hormone balance

Substitutions

vegetable oil – use coconut oil or olive oil for a different flavor
ginger – sub with ground ginger (about ¼ tsp)
cracked peppercorns – ground black pepper works just fine
firm tofu – use eggs for a non-vegan version or seitan for more texture
mushroom slices – replace with eggplant or sautéed vegetables
dark soy sauce – tamari for gluten-free or regular soy sauce
vegetarian oyster sauce – use hoisin or mushroom soy sauce
honey – maple syrup or agave for vegan option
white vinegar – rice vinegar or apple cider vinegar also works
cayenne pepper – chili flakes or omit for no heat
brown rice – replace with day-old rice or even fresh rice if preferred

a bowl of tofu adobo rice topped with chopped green onions

Variations

Spicy – add extra cayenne or fresh chili
Crunchy – cook tofu until golden brown for crispy texture
On the stovetop – skip the rice cooker and cook everything in a deep pan with a lid
Oven baked – transfer mixture to the oven to finish cooking the rice

Storage

Countertop – Safe for up to 6 hours in a sealed container
Refrigerator – Store in an airtight container for up to 4 days
Freezer – Freeze for up to 1 month, then thaw overnight
Reheat – Warm up in the stovetop or microwave with a splash of water

Ingredients

Listed below are all the ingredients you will need:

vegetable oil
garlic cloves
dried bay leaves
sliced ginger
cracked peppercorns
firm tofu
mushroom slices
water
dark soy sauce
vegetarian oyster mushroom sauce
honey
white vinegar
cayenne pepper
brown rice
spring onions

Instructions

In a saucepan over low heat, add oil and sauté garlic cloves for 3 minutes. Add in dried bay leaves, ginger slices, and peppercorns. Continue to sauté for another 2 minutes on low heat:

sautéed garlic, dried bay leaves, ginger slices, and peppercorns in a saucepan

Add in the diced tofu and mushrooms, and cook for another 4 minutes on medium-low heat. Then, add 1 cup water, dark soy sauce, oyster mushroom sauce, honey, white vinegar, and cayenne pepper and bring the mixture to a boil, then reduce to simmer for 10 minutes:

added diced tofu, mushrooms, water, dark soy sauce, oyster mushroom sauce, honey, white vinegar and cayenne pepper into the saucepan

Pour the reduced mixture into the rice cooker pot, then add brown rice and the remaining water and cook the rice until done:

poured the mixture into the rice cooker pot and added the brown rice then cooked until done

Fluff and serve the adobo rice. Enjoy!

Top Tips

Add soy sauce and water to offset too much vinegar.
To thicken the adobo, mix the cornstarch with a tablespoon of water in a small bowl, then stir it into the sauce.
Try adding acid or sugar to the adobo if it becomes too salty.
You may use leftover tofu adobo and rice in this recipe.
Feel free to do some tweaks to this recipe according to your liking.

FAQ

Is adobo better the next day?

Yes, adobo is always better the next day.

What is the taste of adobo?

Adobo deliciously tastes tangy, mildly sweet, and savory which makes it a flavorful dish.

What is the origin of adobo?

The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” When the Spaniards first explored the Philippines they encountered a cooking process that involved stewing with vinegar then it was first recorded in 1613 by the Spaniard Pedro de San Buenaventura.

Quinoa Arroz Caldo

Oct 21, 2021 · 6 Comments

This Quinoa Arroz Caldo recipe is a vegan vegetarian version of Filipinos' favorite chicken arroz caldo. This is a savory and hearty congee that is made with quinoa, vegetable broth, ginger and turmeric powder. It's a your ultimate comfort food, perfect during rainy days!

For more comfort recipes, try my Vegan Sinigang Recipe, Easy Ginger Noodle Soup, and Vegan Chicken Rice Soup.

a bowl of arroz caldo topped with mushroom slices, hard-boiled egg, chopped green onions and sliced bell pepper

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What is Arroz Caldo?

Arroz Caldo is a popular Filipino rice porridge, also called lugaw. It's usually made with rice, chicken, garlic, and ginger. This dish came from Chinese immigrants in the Philippines during Spanish colonization. The name "Arroz Caldo" comes from Spanish words meaning "brothy rice."

This dish is usually served with toppings like toasted garlic, hard-boiled egg, chopped scallions, and calamansi (a small citrus fruit). People often eat it for breakfast, dinner, or as a snack.

In this recipe, we use quinoa instead of rice, making it healthier. We also use vegetable broth, vegetarian fish sauce, turmeric powder, and mushroom slices to make a vegetarian version. This dish is easy to cook, tasty, and great comfort food!

Health Benefits for Quinoa

Rich in fiber
Rich in antioxidants
Contains all essential amino acids.
Lowers the risk of diabetes and heart disease
Great source of various vitamins and minerals

Substitutions

Rice: If you don't have quinoa, use long-grain rice or malagkit (glutinous rice). You can also use cooked rice and adjust the amount of liquid in boiling.
Ginger: Use fresh ginger for the best flavor. Don't use dried or ground ginger.
Turmeric: Use safflower, saffron, or kasubha instead of turmeric to give the dish a yellow color.

Variations

Toppings: Add thinly sliced scallions (green onions), crispy garlic, spicy chili oil, seasoned fried tofu, fried crispy shallots, herbs, and sprouts.
Vegan version: Leave out the egg. Add more vegetables like carrots or spinach for extra nutrition.

Storage

Allow the congee to cool completely, then transfer to an airtight containers, and keep in the refrigerator for up to 3 days. Store condiments and toppings separately and add when the caldo is ready to serve.
To reheat, place the porridge in a large saucepan and add enough water to loosen to desired consistency. Then cook in a pot and stir regularly until heated through.

Top Tips

To save time, you can prepare the toppings while the quinoa is simmering.
Use pre-minced garlic and onions to cut down on prep time.

delicious vegetarian arroz caldo in a white bowl with a stainless spoon

Ingredients

Listed below are all the ingredients you will need:

For the Arroz Caldo:

olive oil
ginger slices
onion
garlic
white quinoa
vegetable broth
turmeric
vegetarian fish sauce
salt and pepper

Toppings

fried minced garlic
fried mushrooms slices
bell pepper
spring onions
boiled egg

Instructions

In a large saucepan over medium heat, add oil and sauce ginger slices until crisp for 1 minute. Then, add in minced onions, minced garlic, and quinoa. Continue sautéing for another 2 minutes, occasionally stirring on medium-high heat:

sautéed the ginger, garlic, onions and quinoa in a large saucepan

Add in 2 cups of vegetable broth and turmeric powder. Bring the mixture to a boil and simmer for 15 minutes:

added vegetable broth and turmeric powder into the pan

Fluff the quinoa using a fork and add in the remaining vegetable broth. Bring the mixture to a boil; while stirring continuously for about 2 minutes. Add in the vegetarian fish sauce and season with salt and pepper to taste:

added the vegetarian fish sauce and seasoned the arroz caldo with salt and pepper to taste

Pour and transfer into serving bowls. Divide the toppings and arrange them into bowls:

a bowl of arroz caldo with boiled egg, mushroom. bell pepper and green onion toppings

Serve immediately.

Frequently Asked Questions

Is quinoa better for you than rice?

Yes, because quinoa has higher nutritional benefits. A cup of quinoa contains more protein and fiber than white rice.

Should I soak quinoa first?

No, for this Quinoa Arroz Caldo dish you don't have to soak the quinoa initially. Still, twice rinsing the quinoa is crucial before cooking. Rinsing helps eliminate the naturally occurring saponin coating, which could make quinoa taste bitter or soapy.

What's the difference between lugaw and arroz caldo?

Lugaw is the basic rice porridge recipe made with boiled rice, ginger and salt or fish sauce while arroz caldo is a lugaw with chicken strips and broth.

Foolproof Ube Halaya

Oct 19, 2021 · 2 Comments

Sweet, creamy, and delicious – this Ube Halaya (Purple Yam Jam) is a beloved Filipino dessert made from purple yams that are packed with nutrients. Using my easy recipe, you can make your own ube halaya at home and experience the rich, creamy texture and unique flavor! It's super easy to make and perfect for holiday desserts or snacks!

Love Ube? Try these delicious desserts, Ube Hopia, Ube Donut Holes, and Ube Buchi.

What is Ube Halaya?

Ube Halaya (Purple Yam Jam) is a classic Filipino delicacy that is commonly anglicized as ube jam, halayang ube or nilupak na ube. It is made of coconut milk, mashed ube (purple yam) and sugar boiled together and stirred continuously until the thick consistency is achieved.

It's a sweet and creamy pudding-like jam that is often used as a spread, topping, or an ingredient for bread, cakes, ice cream, halo-halo, milk tea, and other ube-based recipes. Try and enjoy this delicious ube jam for dessert or mid-day snack in any gathering or occasion!

Ube Halaya in 3 jars on a marble table with a white cloth and butter knife

Tips and Procedures:

Feel free to use mashed ube tuber in this recipe for a fresher taste.
Ube extract is optional but a few drops of it help boost the color, aroma, and flavor of this jam.
Topping options: latik, toasted coconut flakes, shredded cheese, sweetened macapuno strings and sweet and salty coconut sauce
You may serve this as is or mold into dishes known as llanera molds. For small portions, use tart molds, small bundt pans or even ramekins. For serving a crowd, use large pie dishes, loaf pans, or pyrex dishes.
To prevent the whole mixture from sticking to the bottom of the pot and burning, stir it constantly until you get the right consistency.
Storage: Keep in an airtight container or wrap tightly with cling wrap to prevent from drying out. Place in the in the fridge for up to 3 days or in the freezer for up to one month.

How to Make Ube Halaya :

Listed below are all the ingredients you will need:

evaporated milk
coconut milk
sugar
frozen grated ube yam
butter
ube extract
vanilla extract
juice of half a small lemon

In a large pot over medium heat, add evaporated milk, coconut milk, brown sugar, grated ube yam and bring to a boil and cook for about 15 minutes stirring occasionally:

evaporated milk, coconut milk, brown sugar and grated ube yam mixed, boiled and stirred in a large pot

Next add butter, ube extract, vanilla extract, juice of half a small lemon and allow to simmer while stirring regularly, about 25-30 minutes or until it turns into a thick, sticky dough:

added butter, ube extract, vanilla extract and juice of half a small lemon into the pot

After about 5-7 minutes of boiling it should look like the first picture below. After about 15 minutes it should look like the last picture:

freshly cooked ube halaya with thick and sticky consistency

Transfer to heat safe jars and allow it to cool completely. Serve.

Frequently Asked Questions:

What are the benefits of ube halaya?

Ube halaya is a good source of carbohydrates and it makes the digestion so smoothly.

How else can you use ube halaya?

Ube jam can be used to make variations of ube ice creams, cheesecakes, cakes and other delicious desserts.

How to choose ube or purple yam?

Pick an ube that is firm all around and with no squishy spots. Good yams should be free of bruises, soft spots and discoloration and the skin is not too wrinkled.

What is Ube Halaya in English

Ube Jam

What does ube taste like?

Ube has a distinctively nuttier, vanilla-like flavor

5 from 1 vote

Print Pin Recipe

Foolproof Ube Halaya

Here's a sweet and delicious Filipino jam recipe made with a perfect combination of coconut milk, ube yam, sugar and ube extract. It's a great recipe for holiday dessert or snack and a perfect treat for ube lovers!

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: Filipino

Servings: 4 cups

Calories: 270kcal

Ingredients

▢ 1 can (12.5 fl oz) evaporated milk
▢ 1 can (13.5 fl oz) full fat coconut milk
▢ ½ cup brown sugar
▢ 1 pound frozen grated ube yam
▢ ¾ cups butter
▢ 2 teaspoons ube extract
▢ 1 teaspoon vanilla extract
▢ juice of half of a lemon

Instructions

In a large pot over medium heat, add evaporated milk, coconut milk, brown sugar, grated ube yam and bring to a boil and cook for about 15 minutes stirring occasionally.
Next add butter, ube extract, vanilla extract, juice of half a small lemon and allow to simmer while stirring regularly, about 25-30 minutes or until it turns into a thick, sticky dough.
Transfer to heat safe jars and allow it to cool completely.

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Serving: 1gCalories: 270kcalCarbohydrates: 61gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 66mgPotassium: 1025mgFiber: 5gSugar: 30gVitamin A: 231IUVitamin C: 19mgCalcium: 95mgIron: 1mg

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

Ube Maja Blanca

Oct 17, 2021 · 2 Comments

This Ube Maja Blanca is the classic Filipino coconut pudding recipe with an added ube (purple yam) flavor for a delicious twist. It's a creamy, velvety and sweet dessert that is perfect for holidays or any special occasion!

Enjoy the ube desserts? Then you're going to love these: Homemade Ube Pancakes, Ube Buchi, Ube Biko, and Ube Champorado!

ube maja blanca in a rectangular glass bowl topped with corn kernels

What is Maja Blanca?

Maja Blanca (Coconut Pudding) is a popular Filipino dessert made mainly of coconut milk, cornstarch and corn kernels which are boiled and stirred in low heat until it has a thick creamy and velvety texture. It is an authentic Filipino variation of the creamy milk-based Spanish dessert known as manjar blanco (or blancmange in English).

“Maja” means to pound, grind, mash or reduce to pulp while “blanca” means white. Its name closely defines its white appearance and how it is made because during the Spanish period in the Philippines, the coconut meat was ground and pounded to extract the coconut milk. This dessert has many variations which includes maja buko pandan, maja maiz and squash maja blanca.

In this Ube Maja Blanca recipe, also known as as maja de ube, I added ube halaya (purple yam jam) in the ingredients which makes a delightful combo of ube, corn and coconut milk in one kakanin or dessert! This light, sweet and refreshing delicacy is a good dessert recipe to start with for beginners because it is super duper easy to cook. Give this a try!

ube maje blance sliced with stainless spoon

Tips and Procedures:

Boil the maja blanca mixture over steady low heat so that it will be cooked thoroughly.
Remember to stir continuously to avoid any burnt spots at the bottom. The mixture has to be very thick so that it will set once you transfer it onto a pan.
Topping options: grated cheese, latik or coconut curds, corn kernels, toasted desiccated coconut, coconut sport strings (macapuno) and ground nuts.
You may use agar-agar (gulaman in Filipino) if cornstarch is unavailable.
Make sure to refrigerate this dessert first before serving. It will help the pudding set, and will make slicing and serving much easier.
Storage: Put the maja blanca in an airtight plastic container or cover it with a plastic wrap then place in the refrigerator for 3-4 days.

How to Make Ube Maja :

Listed below are all the ingredients you will need:

cornstarch
water
coconut milk
condensed milk
whole milk
ube halaya
brown sugar
ube extract
corn kernels

Prepare the slurry

In a bowl, whisk together cornstarch and water until completely smooth.

Set aside and stir again before using (cornstarch settles quickly).

Cook the mixture

Stir until fully combined and smooth.

In a large pot over medium heat, add coconut milk, condensed milk, whole milk, ube halaya, brown sugar, and ube extract.

mixture of coconut milk, condensed milk, whole milk, ube halaya, brown sugar and ube extract in a large pot

Bring to a gentle simmer, stirring frequently to prevent scorching.

Thicken the maja blanca

Reduce heat to medium-low.

Slowly pour in the cornstarch slurry while whisking continuously to prevent lumps.

Add canned corn kernels.

Continue whisking until the mixture thickens and becomes smooth and glossy, about 5–7 minutes. The mixture should be thick but still pourable.

Set and chill

Let cool at room temperature until no longer hot.

Lightly grease a 9x13-inch dish.

Pour the mixture evenly into the prepared dish.

add the cornstarch mixture and the corn kernels into the pot then simmered and poured into a baking dish

Refrigerate for at least 2 hours, or until fully set.

Slice and serve chilled!

Frequently Asked Questions:

Why did the maja blanca not set?

It might be because the pudding was not well cooked through or it was not stirred properly during cooking.

What are the benefits of maja blanca?

Maja Blanca is made mainly of coconut milk which can balance the hormonal system, improves digestion, moisturizes the skin, blood glucose and improves energy.

Is cornstarch okay on keto?

No, because cornstarch has a high carb content which is not good for keto dieters.

ube maja blance with corn kernel toppings

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4 from 2 votes

Ube Maja Blanca

This is a creamy and velvety Filipino dessert made with coconut milk, corn and ube jam. It's super easy to make and perfect for holiday parties or any occasion!

Course Dessert

Cuisine Filipino

Prep Time 10

Cook Time 12

Chill Time 2

Total Time 2 22

Servings servings

Calories 668kcal

Author Lainey

Ingredients

1 cup cornstarch
1 cup water
27 oz coconut milk
1 (14 oz) can condensed milk
12 oz whole milk
1 cup ube halaya
1 ½ cups brown sugar
4 teaspoons ube extract
¼ cup canned corn kernels

Instructions

Prepare the slurry

In a bowl, whisk together cornstarch and water until completely smooth.
Set aside and stir again before using (cornstarch settles quickly).

Cook the mixture

In a large pot over medium heat, add coconut milk, condensed milk, whole milk, ube halaya, brown sugar, and ube extract.
Stir until fully combined and smooth.
Bring to a gentle simmer, stirring frequently to prevent scorching.

Thicken the maja blanca

Reduce heat to medium-low.
Slowly pour in the cornstarch slurry while whisking continuously to prevent lumps.
Add canned corn kernels.
Continue whisking until the mixture thickens and becomes smooth and glossy, about 5–7 minutes. The mixture should be thick but still pourable.

Set and chill

Lightly grease a 9x13-inch dish.
Pour the mixture evenly into the prepared dish.
Let cool at room temperature until no longer hot.
Refrigerate for at least 2 hours, or until fully set.
Slice and serve chilled.

Nutrition

The Best Hopia You'll Ever Make

Oct 14, 2021 · 2 Comments

Try this easy Filipino Ube Hopia recipe that is a sweet, delicious, and addicting treat! It's a thin flaky Filipino pastry that can be eaten for dessert or a snack and is perfect for any season!

Love Ube flavored desserts? Try my Ube Buchi, Ube Biko, Ube Beignets, Ube Champorado!

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What is Hopia?

Hopia is a popular Filipino bean-filled mooncake-like pastry that has Chinese origins. It was originally introduced by Fujianese immigrants in urban centers in the Philippines in the early 1900s.

In Hokkian, a dialect spoken in Southern Fujian and Taiwan, the word hopia means “good pastry”. It is also popular in Indonesia and is widely known as bakpia pathok, which is named after a suburb of Yogyakarta that specializes in pastry.

Traditionally, hopia is filled with mung bean paste (munggo), but nowadays, there are many variations when it comes to the filling, such as pineapple, cheese, chocolate, and custard. In this recipe, I used the sweet ube halaya or purple yam jam filling, which gives a unique, vivid violet color and sweet taste.

Ube hopia was first introduced in the 1980s by Gerry Chua of Eng Bee Tin, a Chinese Filipino deli chain in Manila, Philippines, which is known for its mixed Chinese and Filipino culinary traditions. It becomes a relatively inexpensive and delicious treat, gift, or souvenir for families, friends, and relatives all year round.

Hopia is commonly enjoyed during various holidays and special occasions in Filipino culture. One significant holiday where hopia is often consumed is Chinese New Year, which is celebrated by Filipino-Chinese communities in the Philippines and around the world. During Chinese New Year celebrations, hopia is among the traditional pastries and snacks exchanged and served as part of the festivities.

Additionally, hopia may also be enjoyed during other celebrations such as birthdays, family gatherings, and religious festivals. Its popularity transcends specific holidays, often being enjoyed as a treat throughout the year.

Top Tip

Use a frying pan if you don't have an oven. Just cook the hopia in a pan over low heat for 10 minutes on each side or until slightly purplish-brown in color.

Variations

Feel free to use other fillings of your choice just as mung bean paste, pineapple, nutella and even durian.
Make sure to apply egg wash whether you are using a pan or an oven. The egg wash acts as an adhesive to keep the pastry from cracking.

Substitutions

Sweeteners: Depending on your dietary preferences, you can adjust the sweetness of your hopia by using alternative sweeteners such as honey, maple syrup, or agave nectar instead of sugar.
Pastry Dough: Instead of using traditional pastry dough, you could experiment with alternatives such as puff pastry, pie crust dough, or even homemade dough made from flour, butter, and water.

Storage

Storage: It can be stored at room temperature for 1-2 weeks. It can also be frozen for up to 6 months. To thaw: do not reheat or defrost. Leave at room temperature until it is ready to be eaten.

Ingredients

Listed below are all the ingredients you will need:

Filling

ube halaya

Dough #1

bread flour
brown sugar
cold milk
vegetable shortening
salt

Dough #2

all-purpose flour
vegetable shortening
egg

Instructions

Using a fork or spoon, mix the ingredients for dough #1. Knead just a couple of times until they stick and just combined. Cover the bowl with plastic wrap and set it aside:

mixed the ingredients in a bowl using a fork then placed the hopia dough in a bowl and covered with a plastic wrap

In another bowl, combine the ingredients for dough #2. Mix well until smooth dough forms. Dust the working surface with a little bit of flour:

mixed the ingredients in a bowl using a fork then made into a smooth dough dusted with flour

Roll dough #1 into a rectangular shape with a half-inch thickness. Place dough #2 on the center top of dough # 1, covering two-thirds of dough #1:

rolled the dough #1 into a rectangular shape the placed the dough #2 on the center

Fold the third uncovered part like folding a letter. Roll the dough to form a log. Let the dough rest for 5 minutes:

folded the third uncovered part like folding a letter then rolled the dough to form a log

Cut each dough into 12 equal pieces. Take a piece of a portioned dough and flatten it with a rolling pin:

cut the dough into 12 equal pieces, weighed in electronic balance, then flattened with a rolling pin

Scoop out a teaspoonful of the ube halaya filling and place it in the middle of the flattened dough. Gather the sides and pinch them together to seal:

filled the center of the flattened dough with a teaspoon of ube halaya then sealed the sides

Use a cookie cutter to shape and form it in equal pieces. Place the hopia dough in a baking pan. Repeat the process with the remaining dough and filling:

cut the dough using a cookie cutter to shape and form it in equal pieces then placed in a baking pan

Bake the hopia in a preheated oven at 350 degrees Fahrenheit for 15 minutes. Take out the baked hopia and brush with egg wash. Return to the oven and bake for another 10 minutes. Remove from the oven and let them cool at room temperature:

You may serve this with your favorite milk drink or tea. Enjoy!

Hint: To save time, you may use the ready-made Ube (Purple Yam) Jam for the filling.

FAQ

Where to get ube halaya for filling?

You can make your own with its super easy steps or buy a ready-made ube jam in an Asian store. It is also available in online shops, just try to check whichever is accessible in your area.

Is hopia eaten hot or cold?

It can be eaten either way. If you prefer to eat it warm, you may reheat the hopia in a griddle, microwave pan, or toaster in a few minutes.

Is mooncake the same as hopia?

Yes, it is somehow similar to mooncake. Hopia is an inexpensive version of moon cake which is a delicacy usually served during the Chinese Mid-Autumn Festival.

BEST Ube Champorado

Oct 12, 2021 · 7 Comments

Here's an easy Ube Champorado recipe, a classic Filipino rice porridge with a twist! Instead of chocolates, this champorado is loaded with the goodness of ube (purple yam) flavor. It's a sweet and delicious rice dish that's perfect for Pinoy cuddle weather.

Love Ube? Try my Ube Buchi, Ube Biko, Ube Puto, or Ube Donut Holes!

ube champorado in a bowl with a stainless spoon

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What is Ube Champorado?

Champorado is a sweet and creamy chocolate rice porridge usually eaten as breakfast or snack in the Philippines. It is normally made with glutinous rice, milk, sugar and cocoa powder or pure cacao (tablea) tablets which are boiled and stirred together until the desired consistency is achieved.

The word "champorado" was derived from the Mexican drink called "Champurrado". Some Mexican traders stayed in the Philippines and brought with them champurrado's recipe during the galleon trade between Philippines (under Spanish regime) and Mexico.

Initially, it was enjoyed as a drink but later on Filipinos started adding rice to it making it a full breakfast meal.

In this recipe, I used the sweet and delicious ube (purple yam) flavor instead of the classic chocolate taste for a unique twist! This ube-based rice porridge recipe can be served anytime of the day as long as you want.

It's super quick and easy to make, comforting and satisfying. This is definitely a perfect treat for ube lovers and a great dish to serve whenever the rainy season hits!

Substitutions

Feel free to use fresh ube tubers, ube halaya, ube powder or ube extract for the flavoring.

Variations

You may serve this with a powdered milk or condensed milk topping.
Make it vegan by omitting coconut cream, evaporated milk, and condensed milk with coconut milk and adding a bit more brown sugar.

Storage

Keep the leftover in an airtight container for up to 3 days in the refrigerator. The sticky rice will soak up most of the water which causes it to thicken as it chills. Add water or milk to thin it out when reheating, or simply eat the champorado chilled.

Top Tips

It is best to serve this while it is still warm.
Add more water and keep on stirring if the porridge gets too thick and the rice is not yet cooked.
Once the glutinous rice is done and the desired consistency is achieved, remove it from heat. Please note that even after cooking, the glutinous rice will continue to expand and absorb the liquid.

Ingredients

Listed below are all the ingredients you will need:

water
glutinous rice
coconut cream
evaporated milk
condensed milk
brown sugar
ube flavoring
salt

Instructions

In a large saucepan or pot over medium heat, add water, rice, and bring the mixture to a boil, occasionally stir with a wooden spatula. Then, continue stirring until the rice grains are fully cooked and the desired consistency is achieved, about 10 minutes:

cooked glutinous rice in a large saucepan

Add the coconut cream, evaporated milk, condensed milk, brown sugar, ube flavoring, and salt. Simmer for about 6 minutes and continue mixing:

added the coconut cream, evaporated milk, condensed milk, brown sugar, ube flavoring and salt into the pan then stirred using a wooden spatula

Ladle into serving bowls and serve immediately. Enjoy!

Frequently Asked Questions

Is champorado Filipino or Spanish?

Champorado is a Filipino dish made from rice and chocolate. While it has Spanish influence, it’s a traditional Filipino comfort food.

What flavors pair well with Ube?

Ube pairs well with sweet flavors like coconut, vanilla, and milk. It also goes great with savory dishes when balanced with salty ingredients.

How do you describe the taste of ube?

Ube has a sweet, creamy flavor that’s often compared to vanilla or yam, with a hint of nuttiness. It’s rich and slightly floral in taste.

5 from 3 votes

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Ube Champorado

A quick and easy Filipino rice porridge recipe that is rich in ube (purple yam) flavor instead of the classic chocolate taste. It's a sweet and delicious rice dish that's perfect for breakfast, snack or as a dessert!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: Filipino

Servings: 4

Calories: 674kcal

Ingredients

Instructions

In a large saucepan over medium heat, add rice, water and bring the mixture to a boil, occasionally stir with a wooden spatula.
Continue stirring until the rice grains are fully cooked and the desired consistency is achieved, about 10 minutes
Add the ube flavoring, coconut cream, evaporated milk, condensed milk, brown sugar, salt and continue stirring for about 6 minutes.
Ladle into serving bowls and serve immediately.

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Serving: 1servingCalories: 674kcalCarbohydrates: 88gProtein: 14gFat: 31gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 38mgSodium: 161mgPotassium: 649mgFiber: 3gSugar: 46gVitamin A: 306IUVitamin C: 4mgCalcium: 356mgIron: 2mg

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

Best Ube Buchi

Oct 10, 2021 · 4 Comments

This super easy-to-make Best Ube Buchi is a deep-fried sesame ball made of glutinous rice with sweet ube jam filling. It's a delicious Filipino dessert or snack that's crispy on the outside and chewy on the inside!

Love Ube flavored desserts? Try my Easy Ube Puto, Ube Biko, Ube Latte, or Ube Donut Holes!

Filipino ube buchi served on a wooden plate

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What is Ube Buchi?

Buchi or Butsi is a favorite Filipino dessert or snack that is made of glutinous rice flour stuffed with sweet fillings, rolled in sesame seeds then deep-fried to deliciousness. In the United States, it is known as sesame balls. It originated in China where it is known as Jian Dui.

This round pastry was a popular imperial palace food in Chang'an, the capital of the Tang Dynasty. Due to the settlement of Chinese people in the Philippines for more than a hundred years, the integration of Chinese cuisine into local dishes has made buchi popular and a favorite.

It is usually served as a dessert in Chinese restaurants all over the country, like the popular fast-food chain – Chowking! They are also sold by street food vendors and peddlers as an afternoon snack.

The original buchi recipe has a sweet red mung bean filling but nowadays, there are many variations of it. In this recipe, you will learn how to cook buchi with ube halaya (purple yam jam) filling which makes a sweet, crispy and sticky rice dessert or snack!

delicious ube buchi (purple yam sesame balls) in a wooden bowl

What is Ube Halaya?

Ube halaya is a sweet, creamy Filipino dessert made from boiled and mashed purple yam (ube), mixed with sweetened milk and butter. It has a vibrant purple color and a rich, nutty flavor.

Substitutions

Store-Bought vs. Homemade: You can use store-bought ube jam or make your own from scratch.
Flour: If you don't have glutinous rice flour, you can use regular rice flour, but the texture may be slightly different.

Variations

Fillings: Experiment with different sweet fillings like kamote (sweet potato), monggo (mung beans), chocolate, custard, banana with cinnamon, or mozzarella cheese.
Coatings: Instead of sesame seeds, try coating the buchi with crushed nuts, coconut flakes, or breadcrumbs for a different texture and flavor.

Storage

Uncooked Buchi: Arrange the balls in a single layer on a baking sheet, wrap them tightly with plastic film, and keep them in the fridge for up to 3 days.
Leftovers: Place them in a container or resealable bag and keep them in the fridge for up to 3 days.

Top Tips

Cooking the Dough: Half-cook the glutinous rice flour in hot water to reduce deep frying time.
Consistency: Adjust the flour in the sticky rice dough until you get the right consistency. If it's too watery, add more flour until you can knead it without it sticking to your hands.
Frying: Use medium to low heat when frying to avoid overcooking and achieve a better result. When the buchi floats while frying, it usually means it's cooked, but keep it in a bit longer to prevent deflation. Continuously spin the balls while frying for even cooking until you are happy with the texture and color.

Ingredients

The ingredients for Best Ube Buchi were chosen for their perfect blend of textures and flavors. Glutinous rice flour gives the dough its chewiness, while sugar adds sweetness. Ube halaya provides a creamy, unique flavor, and sesame seeds add a crunchy coating. Vegetable oil is used for deep frying to make them crispy and golden brown.

Listed below are all the ingredients you will need:

water
sugar
glutinous rice flour
sesame seeds
ube halaya
vegetable oil

Instructions

In a saucepan over medium-high heat, add water, and sugar and bring the mixture to a boil, allowing the sugar to dissolve, then turn off the heat.

In a bowl, add glutinous rice flour and create a well in the center slowly add half of the hot water-sugar mixture. Stir to combine until you reach the consistency of wet but not overly sticky. rest for 15 minutes:

dissolved sugar in a boiling water then added the mixture to the glutinous rice in a bowl

Scoop out 1 ounce of dough and form it into a ball. Continue rolling until the ball is smooth without cracks. Place in a rack and cover with a cling film:

formed the dough into balls then placed in a rack and covered with cling film

Using your thumb, make an indention at the center of the dough and scoop out a quarter teaspoon of ube halaya and place it at the center of the dough. Then gather the edges of the dough around the filling and pinch to seal:

stuffed the ube halaya in the buchi dough

Roll the dough repeatedly until a smooth ball form with no opening. Place sesame seeds on a plate. Gently dip the balls into a bowl of water, then roll the moist dough balls in the sesame seeds. Repeat the process with the remaining dough and fillings:

rolled the moist dough balls into the bowl of sesame seeds

In a pot, heat the oil until it reaches 325 degrees Fahrenheit. Fry the dough balls until golden brown for 5-7 minutes:

fried the dough balls until golden brown

Move the Buchi from time to time to prevent overcooking. Remove and transfer to a wire rack to cool and drain excess oil:

transferred the freshly cooked buchi from the pan to the wire rack

Tadaaah! Serve and enjoy these delicious purple yam sesame balls as dessert or snack in any season. Yum!

Frequently Asked Questions

u003cstrongu003eHow do you reheat buchi?u003c/strongu003e

Reheat the buchi in a toaster oven, air fryer, or oven at 325 F for about 5 minutes or until they are crispy or they puff up again.

u003cstrongu003eWhere can you find ube?u003c/strongu003e

You can find ube in an Asian food store and traditional ube-based foods in most specialty Filipino dessert shops or Filipino restaurants.

u003cstrongu003eIs buchi healthy?u003c/strongu003e

Buchi can be enjoyed as a treat, but it’s not the healthiest option because it’s deep-fried and usually filled with sweet ingredients. It's best to eat it in moderation.

5 from 3 votes

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Best Ube Buchi

These Best Ube Buchi are so sweet and delicious! They're sesame balls filled with a creamy ube filling, and they're really easy to make at home.

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: Filipino

Servings: 28 pieces

Calories: 129kcal

Author: Lainey

Ingredients

Instructions

Make the Syrup:

In a saucepan, bring 1¼ cups of water and 1 cup of sugar to a boil over medium-high heat until the sugar dissolves. Turn off the heat.

Prepare the Dough:

In a large bowl, add 3 cups of glutinous rice flour. Make a well in the center.
Slowly pour in half of the hot sugar-water mixture, stirring until the dough is wet but not too sticky. Let it rest for 15 minutes.

Form the Balls:

Scoop out 1-ounce portions of the dough and roll into smooth balls, free of cracks. Cover with cling film while you work.

Add the Filling:

Using your thumb, make a small indentation in the center of each dough ball.
Scoop ¼ teaspoon of ube halaya into the indentation.
Pinch the dough to seal the filling, and roll again to form a smooth ball.

Coat with Sesame Seeds:

Dip each dough ball in water, then roll it in sesame seeds until fully coated.

Fry the Balls:

Heat vegetable oil in a pot to 325°F (160°C).
Fry the dough balls for 5-7 minutes, moving them occasionally to prevent overcooking, until they are golden brown.

Cool and Serve:

Transfer the fried balls to a wire rack to cool and drain excess oil. Serve and enjoy!

Leave a Comment

Calories: 129kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1mgPotassium: 45mgFiber: 1gSugar: 7gVitamin A: 1IUCalcium: 67mgIron: 1mg

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

Ube Biko

Oct 7, 2021 · 8 Comments

This Ube Biko is the traditional Filipino sweet sticky rice cake mixed with ube halaya and latik toppings which makes a delightful and delicious dessert! It's an easy Filipino rice cake recipe that is perfect for any occasion and worth the try!

Love ube desserts? Try my Ube Donuts Holes, Ube Pancakes, or Ube Mochi Donuts - all so delicious!

ube biko with latik toppings in a molding pan

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What is Ube Biko?

Ube Biko is a classic Filipino biko recipe made with glutinous rice, coconut milk and brown sugar then mixed with ube halaya and ube extract plus latik toppings for a delicious twist.

This ube flavored sticky rice cake is packed with sweetness and nutrients in one. It's a popular Filipino dessert or snack that is super easy to make and can be served in any occasion with the whole family. If you love kakanin or sweet desserts, give this ube biko a try. It will surely satisfy your cravings for a sweet treat!

Substitution

Use ube powder if ube halaya is unavailable.

Variations

Add a knotted pandan leaf while steaming the glutinous rice for fragrance, if you like.
Feel free to adjust the level of sweetness by adding or lessening the amount of brown sugar.

Storage

This dessert can be stored at room temperature for one day. Afterwards, the leftovers should be stored in an airtight container in the fridge for up to 3 days. Then warm up for a few seconds or minutes in the microwave until slightly softened, or just enjoy chilled or at room temperature.

Top Tips

You may use a rice cooker in cooking the glutinous rice.
Use a wide non-stick pan as well as silicone or wooden spoon to manage the process of mixing the sticky rice with ube coconut mixture.

Ingredients

Listed below are all the ingredients you will need:

glutinous rice
water
coconut cream
brown sugar
ube halaya
ube extract
salt

ingredients for ube biko (Filipino purple yam sweet sticky rice cake)

Instructions

In a bowl, add the glutinous rice and rinse twice to remove any dirt or small pebbles.

In a saucepan or pot over medium heat, add the glutinous rice with water and cook/steam until tender and fluffy.

In another saucepan, pour and stir coconut cream, brown sugar, ube halaya, ube extract, salt, mix, then cook until thickened, about 15 minutes:

steamed glutinous rice in a saucepan and a mixture of coconut cream, brown sugar, ube halaya, ube extract and salt in another saucepan

Add in the cooked rice over the ube-cream mixture. Using a spoon, fluff the rice until thoroughly combined with the sauce. Allow it to simmer on very low heat for 5 minutes:

added the cooked glutinous rice over the ube-cream mixture and fluffed the rice until well-combined

Transfer and pressed to a 9-inch tart pan or pour on banana leaves set on a pan. Set aside and allow it to cool completely:

You may top it with a latik before serving. Enjoy this for a deliciously sweet dessert or snack!

Frequently Asked Questions

What does biko mean in Filipino?

Biko is a Filipino dessert made from sticky rice, coconut milk, and brown sugar. It's sweet and sticky, often served at celebrations.

What is ube fruit?

Ube is a purple yam that comes from the Philippines. It's often used in desserts because of its sweet, nutty flavor and bright purple color.

What does ube taste like?

Ube tastes sweet and slightly nutty. It has a unique flavor that's different from regular yams or sweet potatoes.

5 from 5 votes

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Ube Biko

This quick and easy sweet sticky rice cake recipe is a delicious combination of traditional Filipino biko and ube halaya (purple yam) with latik toppings!

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: Filipino

Servings: 4 servings

Calories: 4010kcal

Ingredients

Instructions

In a bowl, add the glutinous rice and rinse twice to remove any dirt or small pebbles
In a saucepan over medium heat, add the glutinous rice with water and cook/steam until tender and fluffy.
In another saucepan, combine coconut cream, brown sugar, ube halaya, ube extract, salt, mix, then cook until thickened, about 15 minutes.
Add in the cooked glutinous rice over the ube-cream mixture.
Using a spoon, fluff the rice until thoroughly combined with the sauce.
Allow it to simmer on very low heat for 5 minutes.
Transfer and pressed to a 9-inch tart pan
Set aside and allow it to cool completely.
You may top it with a latik before serving.

Leave a Comment

Calories: 4010kcalCarbohydrates: 688gProtein: 42gFat: 130gSaturated Fat: 114gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 744mgPotassium: 1957mgFiber: 20gSugar: 320gVitamin C: 10mgCalcium: 377mgIron: 17mg

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

BEST Filipino Ube Puto

Oct 5, 2021 · 12 Comments

Here's a delicious and easy to make Ube Puto topped with the classic Filipino cheese for a simple and dessert or snack! These are made with a combination of rice flour, purple yam, milk, and ube extract then steamed to deliciousness!

Looking for more Ube flavored desserts? Try my Ube Pancakes, Ube Donut Holes or the popular Ube Ice Candy!

What is Ube Puto?

Ube Puto (Purple Yam Steamed Rice Cake) is a quick, easy and delicious Filipino dessert or snack made with flour, ube halaya, milk, butter, and ube extract. It is usually topped with cheese to balance the sweet flavor.

This steamed rice cake recipe is so simple to make and needs a few easy to find ingredients only. It's a great recipe for picnics, parties or any gatherings and a perfect treat for ube lovers. Its pretty and vibrant purple hue makes it more appealing to the eyes. Give this a try!

Are taro and ube the same?

Taro and ube are similar in appearance and often confused, but they are different plants. Taro comes from a plant called Colocasia esculenta, while ube comes from a plant called Dioscorea alata.

Both are root vegetables and have a purple color, but they have distinct flavors and textures. Taro has a nuttier taste and is used in savory dishes, while ube has a sweeter flavor and is commonly used in desserts.

Health Benefits of Ube

Improves gut health
Helps lower blood pressure
Helps manage blood sugar
Rich in antioxidants
Great source of carbs, potassium, and vitamin C.

Top Tips

Make sure that the baking powder is not an old stock or expired. To check, pour ¼ cup of hot water to a 1 teaspoon of baking powder, if it bubbles then it's still okay to use.
Cover the lid of the steamer with a cloth to prevent the steam to drip onto the puto which may cause deflation.

delicious ube puto (purple yam steamed cake) topped with cheese

Substitutions

You may use ube-flavored condensed milk instead of ube halaya.
Grease the bottom part of the molder only before filling in the puto batter to achieve a dome appearance.

Variations

Topping options: salted egg, ube, condensed milk
Adjust the amount of sugar according to your preferred level of sweetness. You may also omit the sugar then add more tablespoons of condensed milk.

Storage

Store the leftovers in an airtight container and refrigerate for up to 3 days.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
rice flour
sugar
baking powder
baking soda
salt
coconut milk
evaporated milk
ube halaya
butter
ube extract
cheese

Instructions

In a large mixing bowl, whisk together all-purpose flour, rice flour, sugar, baking powder, baking soda, salt and set aside.

In a medium bowl, add coconut milk, evaporated milk, ube halaya, melted butter, ube extract and mix until combined:

mixed the dry ingredients in a large bowl and a mixture of coconut milk, evaporated milk, ube halaya, melted butter and ube extract in a medium bowl

Gradually add the wet ingredients into the dry ingredients until no lumps remain:

added the wet ingredients into the dry ingredients

Pour the batter into the mold until halfway full. Steam the batter for 3 minutes, then place the cheese on top of the batter:

ube puto batter poured into the molds then steamed and topped with cheese

Continue cooking for another 7 minutes, then remove it from the steamer and allow it to cool before removing it from the mold. Repeat the process with the rest of the batter and place it in a cooling rack to cool it completely:

Serve and enjoy.

FAQs

What is ube made of?

Ube is made from a root vegetable called purple yam. It's boiled, mashed, and often sweetened to create a vibrant purple paste or powder used in various Filipino desserts and dishes.

Is idli and puto the same?

Idli and puto are similar in some ways, but they are not the same. Both are types of steamed rice cakes, but they come from different culinary traditions. Idli is a South Indian dish made from fermented rice and lentil batter, while puto is a Filipino dessert made from rice flour, sugar, and water. They have different textures and flavors, with idli being softer and spongier, while puto is denser and sweeter.

What does ube taste similar to?

Ube has a unique flavor that is difficult to compare directly to other foods, but some people describe its taste as a combination of sweet potato, vanilla, and coconut. It has a slightly sweet and nutty flavor with hints of floral and earthy notes. Overall, ube has a distinctive taste that sets it apart from other root vegetables.

Is ube from the Philippines?

Yes, it's native to the Philippines.

Ube Pancakes Recipe

Oct 3, 2021 · 2 Comments

These Ube Pancakes Recipe are soft, fluffy and delicious pancakes made with ube halaya (Filipino purple yam jam), coconut milk and ube extract, then topped with a slice of butter and maple syrup.

Love Pancakes? I have a bunch that you will enjoy like Squash Pancakes (Kalabasa), Vegan Chocolate Pancakes, or Butter Pecan Pancakes (these are amazing)!

delicious ube pancakes topped with butter and maple syrup on a white plate

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What is Ube Pancake?

Ube (pronounced as "ooh-beh" in Tagalog) is a purple yam that has origins in Southeast Asia but it is widely used in Filipino cuisine for desserts. It is often boiled and mashed with condensed milk then served as a sweet treat. It’s high in vitamins, fiber, healthy carbs and antioxidants which can promote overall health.

Ube is often mistaken for Taro but the two are distinct. Taro (or "Gabi" in Filipino) is often used in savory dishes while ube is commonly used in sweets. The use of ube in foods became popular in United States when a widely-known food chain, Trader Joe, introduced their ube ice cream summer of 2019, and has been releasing all sorts of ube flavored treats.

This easy ube pancake recipe is a healthy and delicious combination of all-purpose flour, ube halaya (purple yam jam), ube extract, coconut milk and other simple ingredients. It can be topped with a slice of butter, macapuno strings and/or any sweetener of your choice.

It's a great recipe for a quick, simple and healthy breakfast, brunch and even snacks with the whole family!

Top Tip

Make sure that the pancake looks almost solid before flipping it over.

Variations

Ube Cream Cheese Pancakes: Swirl cream cheese into the pancake batter before cooking to create a creamy and tangy contrast to the sweet and earthy ube flavor.
Ube Lemon Pancakes: Add lemon zest or lemon juice to the pancake batter to brighten up the flavors and provide a refreshing citrusy kick to the ube pancakes.

Substitutions

Use ube powder and purple yam flavoring as an alternative to ube halaya.
Feel free to use other starchy ingredients as a substitute such as potatoes, cassava and kamote (sweet potatoes).
Mix mashed taro root into the pancake batter along with the ube for a double dose of purple goodness and a unique twist on traditional pancakes.

Storage

Storage: After cooking the pancakes, freeze in a tightly sealed plastic container for 2 to 3 weeks. Reheat in the microwave before serving.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
brown sugar
baking powder
baking soda
salt
whole milk
coconut milk
large eggs
butter
ube halaya
ube extract
vegetable oil
maple syrup

Instructions

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until combined.

In another large bowl, whisk together milk, coconut milk, eggs, melted butter, ube halaya, ube extract and mix until thoroughly combined:

a mixture of dry ingredients on a large bowl and a mixture of wet ingredients on another bowl

Combine the dry and wet ingredients using a whisk until no lumps are visible:

combined the dry and wet ingredients in a large bowl using a whisk

In a skillet over medium heat, add a bit of oil and pour a quarter cup of batter into the pan. Cook until you see bubbles on top of the pancake, then flip the pancake and cook for another minute then transfer to a plate. Continue with the rest of the pancake batter:

cooked the ube pancake batter in the pan

Serve with a slice of butter and a splash of maple syrup then enjoy a sweet and healthy meal!

Hint: To ensure your ube pancakes turn out fluffy and flavorful, make sure to properly cook the pancakes over medium-low heat.

Frequently Asked Questions

Is ube a fruit or vegetable?

Ube (purple yam) is a starchy root vegetable that is rich in carbs, potassium, and vitamin C.

What's ube taste like?

Ube has a sweet, mellow, nutty, and vanilla-like flavor. Others also describe it as creamy and almost coconut-like.

Can I eat purple yam during pregnancy?

Yes, eating fresh yams are definitely good to eat during pregnancy. Just avoid eating the wild yams because they can be harmful to expecting mothers, as well as the leftover yams that are refrigerated because it can cultivate bacteria which can result in food poisoning.

Ube Donuts Recipe

Oct 1, 2021 · 2 Comments

This Ube Donuts Recipe features simple, delicious, and satisfying donuts that are rich in ube (purple yam) flavor. They are perfect for a filling family breakfast or snacks!

Love Donuts? Try the new fan-favorite Mochi Donuts or the classic Vanilla Donuts (baked)!

What is Ube Donuts Recipe?

This Ube Donut Recipe features simple Filipino donuts made of dough balls with ube halaya (ube jam) that are deep-fried and drizzled with a sweet glaze. It is an easy donut recipe and can be made anytime with simple ingredients that can be found in your pantry and fridge. This ube-flavored donut is easy to make and a delicious treat for breakfast or snacks!

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Health Benefits of Ube (Purple Yam)

Rich in antioxidants
Highly nutritious
Help manage the blood sugar
Helps lower the blood pressure
Improves symptoms of asthma
Promotes gut health

purple yam donut drizzled with sweet white glaze

Ingredients

Listed below are all the ingredients you will need:

water
instant yeast
all-purpose flour
shortening
granulated sugar
ube halaya
salt
eggs
coconut milk
whole milk
ube extract
vegetable oil for frying

Instructions

In a cup or bowl, dissolve the yeast in the water, set aside.

In a mixer bowl fitted with a dough hook, add the flour, shortening, sugar, ube halaya, and salt, then mix or whisk until combined. Then, add beaten eggs to the flour mixture:

flour, shortening, sugar, ube halaya, salt, and beaten eggs in a mixer

Slowly add coconut milk, whole milk, and ube extract, yeast mixture, and mix the batter on low speed for 3 minutes until a soft dough forms. Then knead the dough for 10 minutes by hand. Place the dough into an oiled large bowl and seal it with a cling film or plastic wrap and allow it to rise for 1 hour:

added coconut milk, whole milk, ube extract and yeast mixture into the mixer bowl then placed the kneaded dough in a bowl and wrapped with cling film

Punch down the dough to release the gas. Roll and portion the dough for ½ oz each and form the dough into balls:

punched the dough then formed into balls

Place the balls into a tray covered with cling film and proof for 30 minutes.

In a large saucepan over medium heat, add oil and heat to 345 degrees F, then fry the donuts until golden brown:

placed the balls into a tray covered with cling film then fried in a large saucepan

Place in a paper-lined plate or wire rack to drain excess oil.

placed the fried ube doughnut in a paper-lined plate to drain excess oil

Serve while hot and with your favorite glaze. Yum!

Hint: You may opt to bake the donut in a preheated oven at 350°F for about 12-15 minutes or until they're golden brown instead of deep-frying.

Substitutions

Unsalted Butter: Substitute shortening with an equal amount of unsalted butter for a richer flavor profile.
Ube Mochi Donuts: Incorporate sweet rice flour into the dough mixture for a chewier texture reminiscent of traditional mochi donuts.
Heavy Cream: Replace coconut milk with heavy cream for a creamier texture and richer flavor in your glaze.

Variations

Gluten-Free Option: Make these Ube Donuts gluten-free by using a gluten-free flour blend in place of all-purpose flour.
Donut Pan: If you don't have a deep fryer, try baking your Ube Donuts in a donut pan for a healthier alternative.
Toppings: Top the fried ube donuts with more ube jam, ice cream or the simple powdered sugar.

Storage

Keep the leftovers in an airtight container or donut box overnight.
You may chill them in the fridge, then warm to room temperature.
They can be reheated slightly for warmer donuts.

Top tip

To ensure your Ube Donuts are perfectly fluffy and tender, be sure not to overmix the dough. Mix until just combined to avoid developing too much gluten, which can result in tough donuts.

FAQ

What is ube flavor like?

Ube flavor is like a sweet, earthy taste with hints of vanilla and nuttiness. It is mostly used in dessert recipes especially in the Philippines.

Why is a donut called a donut?

During the 19th century, a New England woman named Elizabeth Gregory fried some dough to send with her son on his voyage to sea. She fried the dough with nuts, leading to the name "donut," but her son was the one who put a hole in the center, which gave us the classic donut shape.

Is Taro the same as ube?

No, they are both tubers, but they are two different plants with different flavors. In the Filipino language, purple yam is 'ube' while taro is 'gabi'.

Pancit Glass Noodles (Pancit Sotanghon)

Sep 26, 2021 · 4 Comments

This delicious Pancit Glass Noodles (Pancit Sotanghon) is a quick and easy Filipino stir-fry noodle recipe made with bean thread noodles, veggies, and fried tofu. It's a savory vegan dish that's perfect for potlucks, parties, and it's meat free!

Looking for more noodle dishes? Try my Pancit Bihon Noodles or my Vermicelli Noodles (Sotanghon at Upo Soup).

A fork lifting strands of sotanghon from a white bowl

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What is Pancit Glass Noodles (Pancit Sotanghon)?

Pancit is a Filipino word that means “noodles” in English. Noodles were first introduced to the Filipinos by Chinese traders and immigrants who founded the oldest Chinatown in Manila, Philippines, during the 16^th century. The word "pancit" was derived from the Hokkien phrase “pian i sit” which means “something cooked fast”.

Sotanghon is a long thin noodle made from mung beans, yam, or cassava starch. Its alternative names are tanghoon, crystal noodles, bean thread noodles, cellophane noodles, or glass noodles because of their cellophane or glass-like transparency when cooked. It is a very versatile noodle that can be used in soups, stir-fried dishes, spring rolls, or dumplings.

In the Philippines, pancit symbolizes longevity and health that's why most Filipinos serve this dish during birthday celebrations. Over time, pancit became a signature Filipino dish that has numerous variations such as pancit canton, pancit guisado, pancit palabok, pancit bihon and pancit sotanghon.

vegan pancit sotanghon served in a white bowl with fried tofu on top and garnished with sliced green onions and calamansi

What makes this Pancit Glass Noodles the Best?

This Pancit Glass Noodles stands out as the best because it's made entirely from plants, free from meat and cholesterol. Its vibrant medley of vegetables, coupled with crispy fried tofu, offers a wholesome protein source.

Plus, it can be whipped up in under 30 minutes! So, if you're new to cooking vegan Filipino dishes, this straightforward yet delicious option is an excellent place to begin!

Variations

Feel free to add other vegetables that suit your taste. You may add green beans, snap peas, broccoli, cauliflower, and wood ears to this dish.
Air-fry or bake the tofu instead of frying to lessen oil intake.
You may cook the noodles in vegetable broth instead of plain water for a richer taste.
Nutty Pancit Sotanghon: Garnish with crushed peanuts or cashews for added texture and nutty flavor.

Substitution

Vegetables: Feel free to use any vegetables you have on hand or prefer. Common choices include snow peas, broccoli, spinach, and any type of mushrooms.
Soy Sauce: If you're out of soy sauce, you can substitute with tamari sauce or coconut aminos.

Storage

Storage: Place the leftovers in an airtight storage container and refrigerate it for up to 3 days. Make sure to reheat it for a few minutes before serving.

Ingredients

Listed below are all the ingredients you will need:

sotanghon noodles
dried shiitake mushrooms
oil
tofu
onion
garlic
water
soy sauce
vegetarian oyster sauce
sugar
black pepper
chayote
carrot
baguio beans (string beans)
cabbage
red bell pepper
salt

Instructions

In a large bowl, add Sotanghon, and cover with water for 15 minutes. In a medium-sized bowl, add dried shiitake mushrooms, cover with water and allow it to soak for 20 minutes.

Heat a large pan on medium heat with oil and fry tofu on all sides until golden brown, then set tofu aside:

sotanghon soaked in a large bowl and tofu fried in a pan

In the same pan, sauté the onion and garlic for about 2 minutes. Add the sliced shiitake mushrooms and sauté for about a minute. Add 3 cups of water, cover with a lid, and bring to a boil. Then add soy sauce, oyster sauce, sugar, and black pepper, and mix until well combined:

sautéed onion, garlic and shiitake mushrooms in a pan then seasoned with soy sauce, oyster sauce, sugar and black pepper

Then add pre-soaked sotanghon noodles and mix until noodles are covered with the sauce, then set aside:

added the pre-soaked sotanghon and mixed with the sauce

In the same pan, add 1 cup of water and bring to a boil. Next add chayote, carrots, baguio beans, cabbage, and bell pepper, and sauté for 2 minutes. Add the noodles to the mixed vegetables and mix until well combined:

sautéed chayote, carrots, baguio beans, cabbage and bell pepper in a pan then mixed with the sotanghon

Serve immediately. Enjoy!

Hint: Enhance the flavor by squeezing fresh lemon or lime just before serving.

Frequently Asked Questions

Is sotanghon and rice vermicelli the same?

No, sotanghon is made of mung bean flour while vermicelli is made of rice flour. The former has glass-like transparency when cooked while the latter is white in color rather than clear.

What are sotanghon noodles made of?

Sotanghon noodles are dehydrated strands made from mung bean flour and water. They are called mung bean thread noodles, cellophane noodles, or glass noodles because they look transparent when cooked.

Are glass noodles healthy?

Yes, mung beans have vitamins and minerals and provide a good source of choline, which helps protect the structure of the cell membranes.

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Ingredients

Instructions

Top Tip

Substitutions

Variations

Storage

Frequently Asked Questions