Soft and Fluffy Filipino Chiffon Cake

Sep 23, 2021 · 11 Comments

This Chiffon Cake is soft and tender, light as air, frosted with whipped buttercream, and garnished with peaches, perfect for parties, celebrations, or any special event!

Love Filipino-inspired desserts? Try my addicting Mango Float, Peach Upside Down Cake, Filipino Style Carrot Cake or my Best Ever Cassava Cake!

delicious chiffon cake on a round cake holder

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What is Chiffon Cake?

Chiffon Cake, pronounced she-fon cake, originated in America and was created by Harry Baker, a Californian insurance salesman who turned into a caterer. It is a super light, moist, and fluffy cake that is made mainly with flour, vegetable oil, eggs, and sugar.

It has a fluffy texture because egg whites are beaten separately until stiff and then folded into the cake batter before baking. The method of cooking this dessert is a combination of the method used in baking sponge cakes and conventional cakes.

It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating a rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake. It can be baked in tube pans or layered with fillings and frostings.

What is the difference between a chiffon cake and a sponge cake?

Chiffon cake and sponge cake are similar but have some key differences. Chiffon cake uses oil and egg yolks for a moist texture, while sponge cake relies on beaten eggs for its light and airy feel.

Chiffon cake is made by mixing wet and dry ingredients separately before folding in whipped egg whites. Sponge cake is created by beating eggs and sugar until fluffy, then gently folding in flour. Chiffon cake is moist and tender, while sponge cake is light and spongy.

Top Tips

Whip the egg whites properly on medium speed. You may use chilled egg whites which will make very fine and smooth meringue with small and strong air bubbles inside. Whisk until stiff peaks with a tip that folds over. It is best to use a balloon whisk in folding the egg whites.
It is best to use a chiffon tube pan without non-stick coating because the batter needs to cling to the sides of the pan as it rises, which is what gives the cake its height and airy crumb. The best pans are made of aluminum with a removable base.
Fold the egg whites and batter thoroughly without destroying the bubbles to prevent.
Check oven temperature: When the oven temperature is too low, the cake will not rise to its optimum height.
Invert the pan immediately after cooking by sitting the funnel over the neck of a bottle. Or, if using a tube pan, invert it over a cooling rack and set it a few inches off the countertop.

Substitutions

Flour: You can substitute cake flour with all-purpose flour, but the texture may be slightly denser.
Sugar: You can use granulated sugar, brown sugar, or a sugar substitute like stevia or erythritol.
Flavorings: You can experiment with different flavorings like vanilla extract, almond extract, lemon extract, or orange zest to customize the flavor of your chiffon cake.
Add-ins: Feel free to add in your favorite nuts, fruits, or chocolate chips to the batter for added flavor and texture.
Toppings: You can top your chiffon cake with whipped cream, frosting, fruit compote, or powdered sugar for added sweetness and decoration.

Variations

Lemon Chiffon Cake: Add lemon zest and juice to the batter for a refreshing citrus twist.
Orange Chiffon Cake: Substitute orange zest and juice for lemon to create a vibrant orange-flavored cake.
Coconut Chiffon Cake: Add coconut extract or shredded coconut to the batter for a tropical taste.
Garnish: Use mango, sliced strawberries, blueberries, sliced kiwi, or even shredded cheese

Storage

Wrap the cake in plastic wrap and keep it well at room temperature for about 2-3 days. It is best kept in an air-tight container and chilled to extend its freshness. Transfer to room temperature for around 20 minutes before serving.

a slice of chiffon cake on a white dessert plate

Ingredients

Listed below are all the ingredients you will need:

cake flour
white sugar
baking powder
salt
vegetable oil
egg yolks
cold water
vanilla extract
egg whites
cream of tartar

Instructions

Preheat the oven to 325 degrees F. Wash a 10-inch angel food tube pan in hot soapy water to ensure it is totally grease free. Measure flour, sugar, baking powder, and salt into a sifter, then sift into a large bowl. Make a well and in this order, add oil, egg yolks, water, and vanilla, and don’t beat.

a slice of chiffon cake topped with peaches

In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside. Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with a rubber spatula, and do not stir. Pour batter into an angel food tube pan.

Bake for 55 minutes. Increase the heat to 350 degrees F (175 degrees C), and bake for 10 to 15 minutes until done. Invert the pan until cool. Allow it to cool completely before frosting.

a slice of chiffon cake on a small white plate

Slice and serve. Enjoy!

FAQs

What does a chiffon cake taste like?

A chiffon cake tastes light, airy, and moist, with a hint of sweetness. It has a soft texture that's somewhere between a regular cake and a sponge cake. The flavor is delicate and not too overpowering, making it a versatile dessert that pairs well with various toppings or fillings.

Can you freeze chiffon cake?

Yes, you can freeze chiffon cake! Just wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container for up to 3 months. When you're ready to enjoy it, let it thaw in the refrigerator overnight or at room temperature for a few hours. Freezing chiffon cake can help it stay fresh for longer, so you can enjoy it whenever you want!

Can I use melted butter instead of vegetable oil?

No, it is the oil that makes a light, airy, soft texture, it has to be vegetable oil or canola oil. Please don’t substitute with butter.

Can I use all-purpose flour instead of cake flour?

Can I use all-purpose flour instead of cake flour?
Yes, just mix all-purpose flour with cornstarch. Simply take out 2 tablespoons from 1 cup of all-purpose flour and replace it with 2 tablespoons of cornstarch.

This is one of my favorite cakes yet. I love how airy it is and it's simply amazing if you use mangos and a whipped frosting. It reminds me of Goldilocks cakes from the Philippines. Anyways, if you decide to make this, please tag me on Facebook or Pinterest. Enjoy!

Stir Fried Snow Peas

Sep 19, 2021 · 1 Comment

Try this easy, healthy, and tasty Stir-Fried Snow Peas, with diced tofu, shiitake mushrooms, and savory sauce! It's a great recipe for a vegan vegetarian meal for potlucks, parties, or family gatherings!

Love tofu? I've got a bunch of mouth-watering recipes just for you! Try my Tofu Satay with peanut sauce, fan-favorite Tofu Sisig, or a simple Tofu Wraps for your busy work lunch!

delicious stir fried snow peas in a white bowl with a stainless spoon

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What are Stir-Fried Snow Peas?

Stir-Fried Snow Peas recipe is an easy tofu and vegetable stir-fry dish made with a healthy mix of extra firm tofu, shiitake mushrooms, and snow peas seasoned with a savory soy sauce mixture, which makes a nutrient-dense dish.

It is a versatile veggie dish in which you can add more vegetables and adjust the seasoning to your preferred taste. It's also a simple, budget-friendly, and tasty dish, perfect for a simple yet delicious vegan meal for any gathering.

This easy and savory stir-fried snow peas recipe will quickly become a favorite! Try this today!

Health Benefits of Tofu

A good source of protein
Lowers cholesterol level
Manages weight
Maintains cardiovascular health
Lowers blood sugar and insulin levels
A good source of calcium
Reduces the risk of endometrial cancer

Substitutions

Extra firm tofu - Use tempeh, seitan, or chickpeas (for a soy-free option) if tofu is unavailable.
Snow peas - Swap snow peas with sugar snap peas or green beans.
Hoisin sauce - You may use a mixture of teriyaki sauce or a mix of soy sauce, peanut butter, and maple syrup instead of hoisin sauce.

Recipe Variations

Spicy Sichuan-Style – Add chili garlic sauce and crushed Sichuan peppercorns for a fiery kick, increase the red pepper flakes, and swap hoisin sauce for doubanjiang (fermented chili bean paste).
Sweet & Tangy Teriyaki – Stir in teriyaki sauce and a splash of pineapple juice for a balanced sweet-tangy flavor. Reduce the brown sugar, swap rice vinegar for apple cider vinegar, and sprinkle sesame seeds before serving with rice.
Low-Carb & Keto-Friendly – Replace cornstarch with xanthan gum or arrowroot powder and swap brown sugar for monk fruit sweetener. Add chopped bell peppers and zucchini for extra crunch, and serve with cauliflower rice for a keto-friendly option.
Vegetable options: Feel free to add your preferred veggies, like broccoli or asparagus.
Non-vegetarian options: Use fried meat cutlets of your choice, like chicken or beef.

Storage

Refrigerator: Store the stir-fried snow peas in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in a sealed container for up to 1 month. For best texture, freeze the sauce separately and stir-fry fresh tofu and vegetables when reheating.

Ingredients

Listed below are all the ingredients you will need:

Sauce

soy sauce
rice black vinegar
brown sugar
cornstarch
red pepper flakes

Tofu Stir Fry

vegetable oil
extra firm tofu
red onions
garlic
shiitake mushrooms
snow peas
hoisin sauce
sesame oil
salt and pepper

ingredients for the stir fried snow peas recipe

Instructions

In a medium-sized bowl, add soy sauce, rice black vinegar, brown sugar, cornstarch, red pepper flakes, and mix until combined. Set aside.

Heat a large pan or skillet on medium heat with vegetable oil or canola oil, and fry the tofu until all sides are golden, then remove, transfer to a plate lined with paper towels, and set aside:

Condiments in containers, pan with ladle, tofu on plate.

Add the remaining oil into the same pan and sauté sliced red onions and crushed garlic cloves for about 1 minute.

Add slices of mushrooms and continue cooking for 3 minutes on medium-high heat:

sautéed red onions, garlic cloves and mushrooms in a pan

Stir in the snow pea pods and cook for 2 minutes until crisp-tender:

Add the fried tofu and the soy sauce mixture. Cover and allow it to steam for 2 minutes on medium-low heat:

added the fried tofu and sauce mixture into the pan

Add hoisin sauce and a pinch of salt and pepper. Feel free to adjust the seasoning. Then, turn off the heat and add a touch of sesame oil:

added hoisin sauce and a touch of sesame oil

Serve with piping hot Jasmine rice in a small bowl. Garnish with cilantro leaves if desired. Enjoy!

Top Tips

Drain any excess water from tofu by pressing or putting boards on top for a few minutes.
You may marinate the tofu first for at least 30 minutes before frying for a more delicious taste.

FAQ

How do you fry tofu without sticking?

Make sure that the pan is hot enough and the tofu doesn't have too much moisture in it.

How do you thicken stir-fry sauce?

By mixing well the same amount of cornstarch and water in a cup, and tossing the mixture into the stir fry just when it's almost done. You may also combine equal parts of flour and cold water, then mix it until it's smooth and stir it into the sauce.

Do you cut snow peas for stir-fry?

You may either cook the snow peas directly or thinly slice them lengthways or halve diagonally, if desired.

Heavenly Kalabasa Pancakes

Sep 16, 2021 · 5 Comments

These rich, moist, and fluffy Kalabasa Pancakes are so quick and easy to make. They are made with a handful of whole food plant-based vegan ingredients which are perfect for a delicious and healthy family breakfast or snack!

Looking for more delicious pancake recipes? Try my Filipino Ube Pancakes, the popular fluffy Japanese Souffle Pancakes, or my healthy Oatmeal Banana Pancakes!

stack of squash pancakes drizzled with syrup and topped with fresh strawberry

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What is Kalabasa Pancake?

This Kalabasa Pancake (Squash Pancake) is an easy Filipino pancake recipe made with a delicious blend of squash, plant-based milk, sugar, ground flax seeds, cinnamon, and flour. It's a vegan pancake that is perfect for a quick, eggless, and dairy-free breakfast or snack. This is also an easy and delicious way to bring in the flavors of Fall!

Kalabasa or Kabocha squash is a good source of vitamin A, vitamin B6, phosphorus, fiber, potassium, folate, and more! It is different from pumpkin, but both are under the plant family Cucurbitaceae, which includes gourds, melons, and cucumbers. They have different looks on the outside but are somewhat similar on the inside. In terms of cooking, one of them can be used as an alternative to the other.

Health Benefits of Kalabasa

Rich in essential nutrients like vitamins A, C, and E, as well as minerals like potassium and magnesium.
High in fiber, aiding digestion and promoting bowel regularity.
Packed with antioxidants, protecting cells from damage and supporting overall health.
May help regulate blood pressure and promote heart health.Low in calories and fat, aiding in weight management.
Helps regulate blood sugar levels and may reduce the risk of diabetes.
Essential for maintaining healthy eyesight and supporting immune function.

Substitutions

Squash (Kalabasa): You can substitute butternut squash or pumpkin for the kalabasa. Both have a similar texture and flavor that works well in pancakes.
Cashew Milk: Any plant-based milk such as almond milk, soy milk, oat milk, or coconut milk can be used as a substitute for cashew milk. Choose whichever you prefer or have on hand.
Coconut Milk: If you don't have coconut milk, you can use more of the plant-based milk as a substitute. Alternatively, you can use dairy milk if you're not following a vegan diet.
Brown Sugar: You can use white granulated sugar or coconut sugar as a substitute for brown sugar. The sweetness level may vary slightly, so adjust to taste.
Ground Flax Seed: Ground chia seeds can be used as a substitute for ground flax seed. Both work as binders in the recipe.
Ground Cinnamon: If you don't have ground cinnamon, you can omit it or use other warm spices like nutmeg or pumpkin pie spice.
Salt: No substitute needed, but you can adjust the amount to your taste preference.
All-Purpose Flour: You can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour if you prefer. Just note that the texture and flavor may vary slightly.

kalabasa (squash) pancakes topped with fresh strawberry and drizzled with sweetened milk

Variations

Add about 1 teaspoon of vanilla extract to intensify the vanilla flavor in the pancakes.
Spiced Kalabasa Pancakes: Add additional spices like nutmeg, cloves, or ginger to the pancake batter for a warm and aromatic flavor.
Nutty Kalabasa Pancakes: Fold in chopped nuts such as walnuts, pecans, or almonds into the pancake batter for added texture and flavor.
Chocolate Chip Kalabasa Pancakes: Sprinkle chocolate chips into the pancake batter for a decadent twist. Vegan chocolate chips can be used for a dairy-free option.
Coconut Kalabasa Pancakes: Add shredded coconut to the pancake batter for a tropical flavor. You can also top the pancakes with coconut flakes before serving.
Stuffed Kalabasa Pancakes: Spoon a dollop of vegan cream cheese or fruit preserves onto each pancake before flipping for a delightful surprise inside.
Oatmeal Kalabasa Pancakes: Replace a portion of the all-purpose flour with rolled oats for a heartier texture. You can also sprinkle extra oats on top of the pancakes before flipping.

Storage

Refrigeration: Allow any leftover pancakes to cool completely at room temperature. Then, transfer them to an airtight container or wrap them tightly in plastic wrap. Store the pancakes in the refrigerator for up to 2-3 days.
Freezing: If you want to store pancakes for a longer period, you can freeze them. Arrange the cooled pancakes in a single layer on a baking sheet and place them in the freezer until they're firm. Once frozen, transfer the pancakes to a freezer-safe bag or container, placing parchment paper between each pancake to prevent sticking. Frozen pancakes can last for up to 1-2 months in the freezer.
Thawing and Reheating: When you're ready to enjoy the refrigerated or frozen pancakes, you can reheat them in a toaster, toaster oven, or microwave until warmed through. For frozen pancakes, you may need to thaw them in the refrigerator overnight before reheating.

Ingredients

squash (the one I used for this recipe)
cashew milk (or any plant-based milk)
brown sugar
coconut milk
ground flax seed
cinnamon
salt
all-purpose flour

Instructions

In a high-speed blender, add squash, cashew milk, brown sugar, coconut milk, flax seed, cinnamon, and salt and blend until smooth, about 40 seconds, then pour into a large bowl. Gradually add the flour while whisking, until it becomes similar to pancake batter. Be careful not to not over mix:

a mixture of squash, cashew milk, brown sugar, coconut milk, flax seed, cinnamon, salt in a blender and poured in a large bowl then added with flour

Heat a pan on medium heat with some oil or butter, and pour in about ⅛ cup of mixture. After about 25-30 seconds, check if it’s golden brown, then flip. Repeat until all pancakes are cooked:

cooked the squash pancake batter in a pan

Garnish with your choice of sweetener, fruit, or maple syrup. It is best served with a glass of plant-based milk. Enjoy!

Frequently Asked Questions

Does milk instead of water make pancakes better?

Milk contributes to the flavor and texture of pancake batter, leading some to believe that pancakes made with water lack the same richness in taste.

Can you use canned butternut squash?

Yes, you can. You may use pumpkin for squash, too.

Is kalabasa a pumpkin?

Yes, kalabasa is often referred to as a type of pumpkin in the Philippines. It's a winter squash that's similar to butternut squash in taste and texture. Kalabasa is commonly used in Filipino cuisine for various dishes, including soups, stews, and desserts. While kalabasa may have some differences in appearance and flavor compared to traditional pumpkins, it can be used as a substitute in many recipes calling for pumpkin.

5 from 1 vote

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Heavenly Kalabasa Pancakes

These are vegan pancakes made with squash, plant-based milk, cinnamon and flax seeds that are so delicious, moist and fluffy! They are perfect for Fall breakfast, brunch or snacks!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Filipino

Servings: 6 pancakes

Calories: 245kcal

Ingredients

Instructions

In a high speed blender add squash, cashew milk, coconut milk, brown sugar, flax seed, cinnamon, salt and blend until smooth, about 40 seconds, then pour into a large bowl.
Gradually add the flour while whisking, until it becomes similar to pancake batter. Be careful to not overmix.
Heat a pan on medium heat with some oil or butter, and pour in about ⅛ cup of mixture. After about 25-30 seconds, check if it’s golden brown, then flip. Repeat until all pancakes are cooked
Garnish with your choice of sweetener, fruits, or syrup.
Best served with a glass of plant based milk.

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Serving: 1gCalories: 245kcalCarbohydrates: 50gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 197mgPotassium: 225mgFiber: 2gSugar: 28gVitamin A: 3721IUVitamin C: 7mgCalcium: 50mgIron: 2mg

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

Best and Easiest Vegan Meatballs

Sep 12, 2021 · Leave a Comment

These delicious Vegan Meatballs are plant-based balls made with white beans, carrots and seasonings then served over mashed potatoes with vegan gravy. They are perfect for a healthy and hearty vegan meal on any occasion!

Looking for more Thanksgiving dishes? Try my Pumpkin Squash or my Easy Vegan Chilli! And for dessert, try my Pumpkin Pie Jars or my Pumpkin Spice Latte Cupcakes!

delicious vegan meatballs on a white bowl with a stainless spoon

What is Vegan Meatballs?

Vegan Meatballs are delicious and flavorful plant-based balls made with white beans, carrots, spices and seasonings. They are served over mashed potatoes with a healthy vegan gravy which makes a hearty bowl of comfort food at its finest! It is a protein-rich, versatile and a crowd-pleaser dish that's perfect for any occasion and can be served any time of the day.

Meatballs can be cooked in different forms and they can be served with many kinds of side dishes. The best part is you can make this dish with your own version and it can still be as delicious as with the others!

If you're looking for a satisfying comfort food, this recipe is perfect for you. It is simple to make yet so healthy and delicious which will become a favorite. Give this a try!

Tips and Procedures:

Feel free to switch up and/or add ingredients to your liking.
You can use whatever beans or chickpeas you have on hand for the vegan meatballs. You may add flaxseed egg for a better binding.
You can mix the ingredients in a food processor or blender to save time.
You may deep-fry or bake these vegan meatballs in an oven according to your preference.
Storage: Place the left-over vegan meatballs in an airtight container and store in the refrigerator for up to 4 days. You may also freeze them in heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap to further extend the shelf life.

a bowl of healthy and delicious vegan meatballs with mashed potatoes and vegetarian gravy

How to Make Vegan Meatballs:

Listed below are all the ingredients you will need:

Mashed Potatoes

potatoes
garlic cloves
butter
turmeric
dried parsley
salt and pepper

Veggie Balls

white beans
oats
onion
carrots
dried thyme
dried basil
oregano
olive oil
cayenne pepper
salt
black pepper

Gravy

cornstarch
warm water
butter
onion
garlic cloves
vegetable broth
peas
dried parsley
dried thyme

Mashed potato:

In a large pot over high heat, bring water to boil then add diced potatoes, about 20 minutes. When tender, remove from heat, drain, then transfer to a large bowl. Add garlic, butter, turmeric, parsley, salt and pepper to taste, then mash potatoes while hot, set aside:

Prepare vegeballs:

In a large mixing bowl, add white beans and mash with a fork. Add oats, onion, carrots, dried thyme, dried basil, dried oregano, cayenne pepper and mix until it forms into a dough:

mashed white beans with a fork in a large bowl then mixed with oats, onion, carrots, dried thyme, dried basil, dried oregano, cayenne pepper

Heat oil in a large non-stick pan over medium high heat, then roll the dough into balls and fry each side until golden brown:

fried vegan meatballs in a large non-stick pan

Gravy:

In a small bowl, mix cornstarch with warm water, set aside. Heat a pan on low medium heat with butter. When melted add onion and garlic and cook until tender. Pour vegetable broth, peas, herbs and bring to a simmer, then pour cornstarch mixture and cook until thickened:

Prepare your dish with mashed potato, followed by vegeballs and gravy on top. Best served immediately.

Frequently Asked Questions:

What to serve with vegan meatballs?

This vegan dish can be served with rice, pasta, mushroom gravy, tomato sauce, barbecue sauce or any dish to your liking.

How do you keep vegan meatballs from falling apart?

Use any combination of grains such as rice or quinoa, breadcrumbs, or flour. To ensure binding, you may add vegan eggs or flax or chia seeds .

Do you think I could replace the beans with chickpeas?

Yes, chickpeas are great substitutes for meat or beans for they have protein contents too.

Best Jollibee Peach Mango Pie

Sep 9, 2021 · 1 Comment

This Peach Mango Pie recipe is a Jollibee-inspired pocket pie with peach and mango filling that makes a delicious dessert or snack. If you're craving a sweet treat, give this easy mango pie recipe a try!

Looking for more Mango Filipino Desserts? Try my Mango Float, Mango Smoothie, or my Mango Sago!

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What is Jollibee Peach Mango Pie?

This Peach Mango Pie recipe is a homemade version of the favorite peach mango pie of Jollibee - a popular fast-food chain in the Philippines. It's a delicious, flaky, and crunchy pocket pie with sweet mango and peach filling that's perfect for a go-to snack or breakfast.

It tastes the same as the original recipe and can surely satisfy your sweet dessert craving. With this easy pocket pie recipe, you can now enjoy a delicious peach mango dessert in the comfort of your home!

Yummy Peach Mango Pie on a platter next to a rolling pin

Top Tip

It's important to wrap the dough with plastic wrap and refrigerate for an hour or up to overnight to make it dense.

Substitutions

Filling:
- Peach (fresh or canned, cut into cubes): Substitute with nectarines, apricots, or pears (fresh or canned, cut into cubes).
- Ripe Mango (cut into cubes): Substitute with papaya, pineapple, or kiwi (cut into cubes).
- Water: Substitute with fruit juice (such as apple juice, peach nectar, or mango juice).
- Granulated Sugar: Substitute with brown sugar, honey, maple syrup, or agave syrup.
- Ground Cinnamon: Substitute with ground nutmeg, ground allspice, or ground ginger.
- Salt: Substitute with sea salt or kosher salt.
- Cornstarch: Substitute with arrowroot powder, tapioca starch, or flour.
Crust:
- Flour: Substitute with whole wheat flour, gluten-free flour blend, or almond flour (note: texture may vary).
- Granulated Sugar: Substitute with powdered sugar, brown sugar, or coconut sugar.
- Salt: Substitute with sea salt or kosher salt.
- Butter (cold): Substitute with margarine, shortening, or coconut oil (cold).
- Cold Milk: Substitute with cold water, almond milk, or soy milk.
- Egg Yolk: Substitute with a mixture of 1 tablespoon of water and 1 tablespoon of oil, or 1 tablespoon of yogurt.
- Egg: Substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), or ¼ cup applesauce.
- Cooking Oil (for frying): Substitute with vegetable oil, canola oil, or sunflower oil.

Variations

Crust Variations:
- Whole Wheat Crust: Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber.
- Gluten-Free Crust: Use a gluten-free flour blend to make the crust suitable for those with gluten intolerance.
- Coconut Oil Crust: Substitute cold butter with cold coconut oil for a subtle coconut flavor.
- Vegan Crust: Use margarine or coconut oil instead of butter and substitute the egg yolk and egg with flaxseed eggs or applesauce.
Additional Flavor Variations:
- Vanilla Extract: Add a teaspoon of vanilla extract to the filling for added depth of flavor.
- Spiced Crust: Add a pinch of ground cardamom or allspice to the crust for a warm, spiced flavor.
- Almond Extract: Add a few drops of almond extract to the crust for a nutty hint.
- Topping Variations:
- Glazed: Brush the pies with a simple powdered sugar and milk glaze after frying for added sweetness.
- Sugared: Sprinkle the tops with coarse sugar before baking or frying for a crunchy texture.
- Cinnamon Sugar: Mix cinnamon and sugar and sprinkle over the pies before baking or frying for extra flavor.

Storage

Unbaked:

Refrigeration: Place the unbaked pies on a baking sheet lined with parchment paper. Cover them with plastic wrap and store in the refrigerator for up to 2 days.
Freezing: Arrange the unbaked pies on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to bake, no need to thaw; simply add a few extra minutes to the baking time.

Baked:

Room Temperature: Store baked pies in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before storing to avoid condensation and sogginess.
Refrigeration: Store baked pies in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or toaster oven to retain crispiness.
Freezing: Once the baked hand pies have cooled completely, wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Reheating Tips:
- Oven: Preheat the oven to 350°F (175°C). Place the hand pies on a baking sheet and heat for 10-15 minutes or until warmed through and crispy.
- Toaster Oven: Preheat the toaster oven to 350°F (175°C). Place the hand pies inside and heat for 10-15 minutes.
- Microwave: If using a microwave, note that the crust may not stay as crispy. Heat on a microwave-safe plate for 1-2 minutes or until heated through.

Ingredients

peach fresh or canned, cut into cubes
ripe mango cut into cubes
water
granulated sugar
ground cinnamon
salt
water
cornstarch

Crust

flour
granulated sugar
salt
butter cold
cold milk
egg yolk
egg
cooking oil

Instructions

Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes. Add cinnamon and salt and stir to combine:

added peach, diced mango, water, sugar, cinnamon and salt in a large pan

In a small bowl mix water and cornstarch until well combined. Then, pour in the cornstarch mixture and cook until the sauce thickens and is reduced. Transfer to a bowl and allow it to cool completely:

mixed water and cornstarch in a small bowl then added into the pan

Crust:

In a large bowl, whisk together flour, sugar, and salt until well combined. Add cold butter and mix until it resembles a coarse meal. Then add cold milk and egg yolk and pour into the flour mixture until dough forms:

flour, sugar, and salt whisked together in a large bowl

On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in plastic wrap and place it into the refrigerator for at least 1 hour. After 1 hour, flatten the dough using a rolling pin, the dough should not be too thin:

Using a cutter, cut the dough into rounds. Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges:

cut the dough into rounds and half-filled with peach mango filling

Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough. Brush the top side of the pocket pie with a beaten egg. Fry the pocket pie until golden brown at 345 degrees Fahrenheit. Transfer to a plate lined with paper towels:

frying the half-moon peach mango pocket pie

Serve with a dash of confectioner's sugar or drizzle with chocolate ganache. Enjoy!

Frequently Asked Questions

Is Jollibee peach mango pie good?

Absolutely! It's one of their best sellers, but my homemade version is even better! 😋

How long to reheat pie in the oven?

Place the peach mango pies in a single layer inside the air fryer basket or in an oven-safe tray lined with aluminum foil. Reheat them for a few minutes or until crispy.

How do you thicken peach pie filling?

Add diluted cornstarch with the other ingredients for the peach filling. You can also use tapioca starch or flour as an alternative.

Filipino Mango Salad

Sep 5, 2021 · 1 Comment

Got extra mangoes on hand? This savory Filipino Mango Salad is a vibrant mix of sweet, tangy, and salty flavors. It comes with a crisp, refreshing bite. The star ingredient is green mango. It's known for its firm texture and bold, sour taste. The flavor pairs perfectly with onions and a dash of fish sauce. This is one of the best Filipino dinners to serve.

Love mangos? Try these delicious Filipino desserts made with Philippine mangoes: Mango Sago (Mango with Tapioca Pearls), Mango Float, or this refreshing summer smoothie Banana Mango Smoothie.

White serving plate of Filipino Mango Salad

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What is Filipino Mango Salad?

This Filipino Mango Salad is an easy, fresh salad recipe. It’s made with slices of ripe mangoes, cooked eggplants, and cucumbers. The vegetables are tossed with a Filipino-style vinaigrette dressing made with lemon juice. Then it’s garnished with fresh cilantro and sesame seeds. You can also use grape tomatoes or large Roma tomato slices for added flavor.

This flavorful mango salad is a great side dish for lunch or dinner. The combination of mangoes, eggplant, and cucumber tastes amazing. It's a delicious Filipino dish that goes well with grilled meats, seafood, or even bean sprouts.

History of Filipino Mango Salad

Filipino Mango Salad likely started in local homes where fresh produce was used to create simple meals. Mango is a staple fruit in the Philippines. It’s often mixed with salty or sour ingredients like tomatoes, bagoong, or vinegar.

This favorite dish became popular in rural and coastal areas. Families made it with what they had on hand. Many ingredients came from backyard gardens or nearby markets. Over time, it became a summer favorite.

This version takes inspiration from Kawaling Pinoy summer dishes by Lalaine Manalo and features visual ideas from Melissa Rose Design. For added convenience, exclusive meal plans, easy recipe ideas, and even cookie content are now available through the site.

When is this Dish Typically Enjoyed?

This green mango salad is typically enjoyed during warm weather. It’s best in the summer when mangoes are sweet and fresh from the mango tree. This refreshing side dish is often served at picnics, fiestas, or family dinners. It's also a tasty accompaniment to grilled seafood or eggplant.

Health Benefits of Mango

High in antioxidants
Rich in carbohydrates for energy
Good source of dietary fiber for better digestion
Contains vitamin C for stronger immunity
Offers potassium for heart and muscle function
Has small amounts of sodium for fluid balance
Provides calcium for healthy bones

Substitutions

Eggplant – Substitute with grilled zucchini or steamed okra for a different veggie base.
Lemon juice – Use fresh lime juice, calamansi juice, or apple cider vinegar for a different tang.
Cucumber – Use thinly sliced radish or green papaya for a crunchy twist.
Sesame oil – Swap with olive oil, neutral oil, or omit for a lighter version.
White sesame seeds – Use black sesame seeds or hemp hearts for extra nutrition.

Savory Filipino mango salad in a white bowl

Recipe Variations

Spicy mango salad – Add sliced chili or a dash of hot sauce for extra heat.
Minty mango salad – Toss in chopped fresh mint or cilantro for a burst of freshness.
Protein-packed salad – Top with roasted chickpeas or grilled tofu for a more filling dish.
Pickled twist – Add a splash of cane vinegar and sugar to create a pickled flavor profile.

Storage

This fresh salad doesn’t freeze well. Store leftovers in a tightly sealed glass container in the fridge. Eat within 24 hours.
Add lime juice or lemon juice before serving to refresh the flavor. This salad is good for 1 day.

Ingredients

Listed below are all the ingredients you will need:

Water
Eggplant
Mango
Cucumber
Red onion
Lemon juice
Salt
Pepper
Sesame oil
White sesame seeds

See recipe card for quantities.

All ingredients for Filipino Mango Salad recipe

Instructions

In a large pot, place 4 cups of water and bring to a boil. Add the eggplant and let it cook for 5 minutes.

Using a strainer, remove the cooked eggplant and let it cool.

Combine mangos, cucumber, onions, and lemon juice in a large bowl. Toss the cooled eggplant and season with salt and pepper.

Stir until fully combined. To finish, add a quarter-teaspoon of sesame oil and seeds.

Then serve and enjoy!

A plate of Filipino Mango Salad with spoon

Hint: To keep cucumbers crisp, pat them dry before mixing. This helps the fresh salad stay crunchy.

⭐ Top Tip

Use ripe but firm mangoes for the best balance of sweetness and structure. Boil the eggplant just until tender.

Overcooking can make it mushy in the salad. Chill the salad before serving if you want an extra refreshing bite!

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FAQ

Can you make it a few days before as a meal prep?

Yes, you can prepare the mango salad a few days ahead, but it's best to store the chopped ingredients and dressing separately. Keep the mango and other salad ingredients in an airtight container and the vinaigrette in a jar. Mix them together just before serving to keep everything fresh and crisp.

What goes well with mangos in a salad?

Mangos pair well with a variety of ingredients in a salad. They go great with greens like spinach, crisp lettuce, and kale. You can also mix in fruits like bananas, oranges, and pineapple, or add bold flavors like red onions, jalapeños, lemon, lime, ginger, coconut, and even a touch of cream or sugar for balance. Nuts and legumes also add a nice texture and boost of protein.

Can this mango salad be frozen?

No, mango salad should not be frozen because the texture of the mango and other fresh ingredients will become mushy after thawing. Instead, store it in a tightly covered glass container in the fridge and eat within 3 days for the best taste and freshness.

Mini Fig Tarts

Sep 2, 2021 · 3 Comments

Here's a simple Mini Fig Tarts recipe that is sweet and healthy with a blend of cashews, gelatin, coconut milk and honey filling then topped with fresh blackberries and figs! Try this easy no-bake dessert recipe and enjoy the taste of nuts, milk and fruits in one delicious bite!

Looking for more plant-based Fruit Desserts? Try Vegan Fruit Cheesecake or my Delicious Vegan Berry Tart.

fruity mini tart topped fig and blackberries

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What is Mini Fig Tarts?

This Mini Fig Tarts recipe is a delicious pastry dessert made with mini nut-dates crust, a simple filling and fresh figs and blackberry toppings. Figs are one of the first plants cultivated by humans and they originated in ancient times in the Middle East.

Figs grow in regions with mild winters and it's easy for hobby gardeners to nurture them at home. Dried figs are available all the time but fresh figs start to appear at grocery stores in the early summertime into early Fall.

If you're looking for an easy Fall dessert or snack recipe, this mini tarts are perfect for you!

Health Benefits of Figs

Reduce high blood pressure
Improve digestion
Increase bone density
Rich in antioxidants
Good source of fiber
Promotes healthy skin
Manages your blood sugar levels

Substitutions

You can use a sweetener other than honey such as agave or sugar.
You may use blueberries or raspberries in place of the blackberries if you like.
Feel free to use any type of nut (or a combination) to make the crust.

Variations

Nut Alternatives: If you can't eat nuts, you can use sunflower seeds instead of cashews in the filling. For the tart shell, use oats and coconut flakes instead of mixed nuts. Just follow the same steps.
Using Puff Pastry: If you want a different crust, you can use puff pastry. Roll it out with a rolling pin on a work surface sprinkled with flour. Cut out circles with a cookie cutter and press them into tart pans. Bake in the oven at 350°F until they are golden brown, about 15 minutes. Let them cool before adding the filling.
Adding Spices: To add more flavor to the filling, mix in 1 tsp of vanilla and a pinch of salt. You can also sprinkle a bit of cinnamon or nutmeg for extra taste.
Toppings: Serve with a dollop of whipped cream or a sprinkle of fresh thyme for a special touch.

Storage

Fresh figs should be used immediately or stored in a sealed plastic bag in the coldest part of your refrigerator for up to two days.
If you have any leftovers, store the fig tartlets in an airtight container or plastic wrap in the refrigerator. They will keep for up to 3 days. For longer storage, you can freeze the tarts (without the fresh fruit toppings) for up to a month. Simply thaw in the refrigerator overnight and add fresh toppings before serving.

Top Tips

Make sure to chill the crust in the freezer before filling/serving.
The key to make the tart shells firm enough is to press the date and nut mixture firmly into the molds and to freeze them until set. If your shells are too crumbly, add a few more dates to the mixture for extra stickiness.

Ingredients

Listed below are all the ingredients you will need:

Filling:

cashews
water
gelatin
coconut milk
honey

Tart shell:

dates
mixed nuts (you can use almonds, pistachios, cashews or a mix of nuts)

Toppings:

Figs
Blackberries

Instructions

Soak cashews overnight. In a food processor, add dates, mixed nuts and pulse. Press into tart shells and place in the freezer.

In a high speed blender, blend cashews, gelatin, coconut milk and honey for about 30 seconds or until well combined. Pour into tart shells, place in refrigerator and allow it to set overnight.

Top with blackberries and cut figs or drizzle honey. Serve immediately. Enjoy!

Frequently Asked Questions

What kind of figs should I use?

You can use any type of figs that you like or the ones that you can easily find in your local stores. The common varieties are Mission figs, the Brown Turkey fig and the Tiger Stripe.

Can I use canned coconut milk?

Yes, canned coconut milk works well in this recipe. Ensure it’s well-mixed before adding to the blender to achieve a smooth filling.

Can I use dried figs instead of fresh?

Dried figs won't work in this recipe. Try using another fresh fruit like ripe sliced pears, sliced plums, pitted cherries, instead of the figs.

Tortang Talong Recipe Without Grilling

Aug 29, 2021 · 2 Comments

Start your day with a simple, healthy, and delicious Tortang Talong recipe without grilling, made with pan-fried eggplants and an egg mixture. Serve this with steamed rice and a sweet or savory sauce of your choice!

Filipino Vegan Tocino (Vegan Bacon), Vegan Corned Beef Hash, and heartwarming Congee (Arroz Caldo) are some of my other favorite Filipino breakfast recipes. You might love them too. Check them out!

steamed rice and tortang talong served on a white plate

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What is Tortang Talong Recipe Without Grilling?

Tortang Talong, also called tortalong or torta talong, is an easy Filipino dish that is made with cooked whole eggplants, then peeled and pan-fried with an egg, flour, and spice mixture. The word talong means "eggplant" and torta means "omelette" or "flat cake" which being combined makes "eggplant omelette".

This easy eggplant recipe is a delicious way of using any leftover grilled eggplant and is a go-to recipe for Filipino families because it's quick and simple to cook. Read on to learn more about this breakfast recipe!

Health Benefits of Eggplants

Rich in Nutrients - Low in calories, high in fiber, and packed with Vitamin C, Vitamin K, Vitamin B6, and manganese
Antioxidant Power - Contains nasunin (protects cells) and chlorogenic acid (anti-inflammatory and antibacterial)
Heart Health - Helps lower cholesterol and regulate blood pressure due to potassium and fiber
Blood Sugar Control - Low glycemic index and high fiber aid in managing diabetes
Bone Health - Provides manganese and Vitamin K to strengthen bones

Variations

Roasted in Oven - Roast eggplants at 400°F, peel, mash, and proceed
Sautéed Eggplant Chunks - Sauté sliced eggplants, mix with eggs, and fry
Tortang Talong Patties - Mince boiled eggplants, mix with beaten eggs and breadcrumbs, form patties, and fry
Air-Fried Eggplants - Use an air fryer to fry whole eggplants. Then peel, mash, and cook.

tortang talong on a plate with drizzled with ketchup on top

Substitutions

Eggplant - Substitute with zucchini or squash.
All-Purpose Flour - Replace with rice flour, cornstarch, chickpea flour (gluten-free), or whole wheat/almond flour (healthier).
Tomato - Use bell peppers, canned diced tomatoes, or sun-dried tomatoes.
Red Onions - Substitute with yellow onions, shallots, or green onions.
Vegetable Oil - Use olive oil, avocado oil, coconut oil, or bake with a non-stick spray for a low-fat option.

Storage

Tortang talong is best eaten fresh but can be stored in the refrigerator for up to 3 days. To warm up, simply microwave for 1 minute.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Boil the eggplants in a pot of water until tender, about 8-10 minutes. Allow the eggplants to cool slightly and peel off the skin. Set aside.

In a medium bowl, add egg, flour, salt and pepper. Then mix until well combined.

egg, flour, salt and pepper mixed in white medium bowl

Next, add tomatoes, onions, and eggplant. Then, flatten the eggplant using a fork, allowing the egg batter to absorb into the eggplant.

tomatoes, onions and eggplant added to mixture

Preheat the pan to medium-high heat then fry the eggplant until it turns golden brown on both sides.

Best served with steamed white rice. Enjoy!

Hint: For a vegan version, Just Egg (my favorite to use), use squash, flour, and tofu as an egg substitute!

⭐ Top Tips

Look for long, slender eggplants with smooth skin and no blemishes. They cook faster and are easier to peel and mash!
Serve this eggplant omelet with a dipping sauce like soy sauce, calamansi, vinegar, or banana ketchup to make it taste more delicious.
To soften the eggplant for cooking, you may also pierce it 4–6 times with a fork, depending on its size. Wrap it in a damp paper towel and microwave on high for 3 minutes, or until soft.
Another option to precook the eggplants is by placing them on a charcoal grill, baking pan, or over a direct flame while wrapped in aluminum foil.

FAQ

Where did tortang talong originate?

It originated from the Philippines with alternative names like "tortalong" or "torta talong" and is usually served as a main course or side dish.

Is eating eggplant good for you?

Eggplant has health benefits, but it is advisable to consult your doctor first before consumption especially if you have food allergies.

Does eggplant help lose weight?

Yes, eggplant is an excellent addition to any weight loss regimen because it is high in fiber and low in calories.

A plate with two pieces of fried eggplant omelette or tortang talong

5 from 2 votes

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Tortang Talong Recipe Without Grilling

This tortang talong recipe without grilling is a quick and easy Filipino breakfast dish that is simple, delicious, and satisfying! You can serve this with a warm steamed rice for a healthy meal in the morning!

Prep Time7

Cook Time20

Total Time27

Course: Breakfast, Main Course

Cuisine: Filipino

Servings: 2

Calories: 313kcal

Author: Lainey

Ingredients

▢ 2 medium eggplants
▢ 1 egg scrambled (or Just Egg as a vegan substitute)
▢ 2 tablespoons all-purpose flour
▢ pinch of salt and pepper
▢ 1 medium tomato sliced or minced
▢ ¼ cup red onions minced
▢ 2 tablespoons vegetable oil or more for deep frying

Instructions

Cook the Eggplants:

Boil the eggplants in a pot of water until tender, about 8-10 minutes. Allow to cool slightly and peel off the skin. Set aside.

Prepare the Egg Mixture:

In a medium bowl, whisk together the scrambled egg, flour, salt, and pepper until smooth.
Add the tomatoes and minced onions to the egg mixture and mix well.

Flatten and Coat the Eggplants:

Lay each peeled eggplant flat on a plate or cutting board and gently flatten it using a fork.
Dip each flattened eggplant into the egg mixture, ensuring it is well coated.

Fry the Tortang Talong:

Heat the vegetable oil in a pan over medium heat.
Fry the coated eggplants until golden brown on both sides, about 3-4 minutes per side. Add more oil if needed for even cooking.

Serve:

Transfer to a plate lined with paper towels to remove excess oil.
Serve hot with steamed rice for a satisfying meal.

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Serving: 1gCalories: 313kcalCarbohydrates: 37gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 82mgSodium: 44mgPotassium: 1262mgFiber: 15gSugar: 19gVitamin A: 737IUVitamin C: 20mgCalcium: 65mgIron: 2mg

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

Buko Salad Drink

Aug 26, 2021 · 2 Comments

Here's a quick and easy-to-make Filipino buko salad drink recipe that will surely refresh your day! It's a creamy and delicious coconut drink that will cool you down on a hot sunny day or sweeten your family celebration or party!

Love Filipino Drinks? Try the popular Mais Con Yelo (Corn with Ice), or the easiest ever Sago Gulaman (Pearls with Jelly) recipe!

Or if you're looking for some simple classic Filipino drinks try my refreshing Calamansi Juice or my delicious Cantaloupe Juice!

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What is Buko Salad Drink?

Buko Salad Drink (Young Coconut Salad Drink) is a delicious combination of Filipinos' popular buko salad and buko juice recipe that is super duper easy to make. This sweet and creamy drink is mainly made of young coconut strips, nata de coco, sago, sweetened milk, and young coconut water.

It is one of the favorite refreshment options in the Philippines that can be easily made at home during parties, celebrations, or any occasion. It can be bought along the streets as a pair to Filipinos' afternoon snacks.

Give this a try and enjoy a cold coconut delight!

Variations

Feel free to add more or less of the ingredients to suit your taste. You may use less or add more tapioca pearls, gulaman, and jelly cubes to this drink.
Give the traditional drink a fragrant, green hue by adding pandan-flavored jelly cubes and a small amount of pandan extract.
Add some pureed or fresh mango to give the coconut base a touch of sweetness and a tropical taste.

Substitutions

You may use coconut milk instead of evaporated milk.
Use colored nata de coco or kaong to tint the drink if you prefer not to use food coloring.
If sago is not available, tapioca pearls are an excellent substitute for the typical boba experience.

Storage

Refrigerate the buko salad drink in an airtight container for up to 2 days to keep it fresh.
Add ice cubes or extra coconut juice right before serving for the best texture and flavor.

Ingredients

Listed below are all the ingredients you will need:

shredded young coconut
red nata de coco
red kaong
sago
young coconut water
evaporated milk
condensed milk
red food coloring

Instructions

In a large picture, combine all the ingredients and stir until well combined. Place the buko salad drink mix in the fridge and allow it to chill for at least 1 hour:

delicious buko salad drink in a glass pitcher beside the two empty glasses

Serve in tall glasses and enjoy!

Top Tips

Drain the kaong and nata de coco well before mixing as they are bottled in heavy syrup which can make this drink too sweet.
For the best result, make sure to use fresh or frozen young coconut strips.

FAQ

What does buko salad drink taste like?

It tastes deliciously sweet and creamy.

Can you just use coconut cream in the can instead of shredding the real coconut?

Yes, you may opt to use coconut cream but the shredded coconut gives a fresh coconut taste and texture to this drink.

What is buko salad drink made of?

This delicious drink is loaded with young coconut strips, nata de coco, sago, sweetened milk, and young coconut water.

5 from 1 vote

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Buko Salad Drink

Here's a sweet, creamy, quick and easy-to-make Filipino drink made of delicious young coconut meat, sago, nata de coco and coconut juice altogether in one drink!

Prep Time5

Chill Time1

Total Time1 5

Course: Drinks

Cuisine: Filipino

Servings: 6 glasses

Calories: 758kcal

Ingredients

Instructions

In a large picture, combine all the ingredients and stir until well combined.
Place the buko salad in the fridge and allow it to chill for at least 1 hour.
Best served in tall glasses, chilled.

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Serving: 1glassCalories: 758kcalCarbohydrates: 108gProtein: 19gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 77mgSodium: 408mgPotassium: 1118mgFiber: 5gSugar: 85gVitamin A: 616IUVitamin C: 9mgCalcium: 686mgIron: 1mg

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

Pinoy Okra Recipe

Aug 22, 2021 · 2 Comments

This delicious Pinoy Okra Recipe is a tasty, vegan-friendly dish that is made the simplest way. With perfectly blanched okra, it's tossed in a savory vegetarian oyster sauce. It's an easy Filipino side dish recipe that is perfect for a quick family lunch or dinner!

Looking to add more delicious Filipino vegetables to your life? Try my Bicol Express, Filipino Green Beans, or Grilled Eggplant with Coconut Milk.

Pinoy okra recipe with a slice of lemon on a bowl

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What is Pinoy Okra Recipe?

This is a Filipino recipe! The Pinoy Okra Recipe is a veggie dish often served as ulam (main dish) or a side in Filipino homes. It uses okra, a green vegetable with a slightly sticky texture.

This version skips the usual sautéing. The okra is blanched and mixed with a rich mushroom sauce. The star ingredient is okra, which grows well in many parts of the Philippines. It’s loved for its crunch and health benefits.

What is Pinoy Okra Recipe?

Ginisang okra (sautéed okra) has been part of Filipino meals for many years. It’s especially popular in provinces where fresh vegetables are easy to find.

This version likely came from home cooks wanting a faster, healthier option. They wanted to avoid too much oil and still enjoy okra.

What is Pinoy Okra Recipe?

This dish is enjoyed all year round in Filipino homes. It’s most popular during summer when okra is in season. It’s also cheaper in wet markets at that time.

Many enjoy it during Lent or when eating more gulay (vegetables). It’s often served with rice and other simple Filipino dishes for lunch or dinner.

Health Benefits of Okra

High in fiber for better digestion
Rich in vitamin C and antioxidants
Great for heart health
Low in calories, perfect for light meals
Supports blood sugar control

delicious Pinoy okra recipe in a white bowl

Substitutions

brown sugar – coconut sugar or maple syrup works well too
dark soy sauce – use light soy sauce or tamari for gluten-free
sesame oil – can be replaced with olive oil for a milder flavor
vegetable broth – use water + a pinch of salt or bouillon cube
lemon juice – calamansi or vinegar can be used instead
garlic and ginger – if fresh is not available, use powdered forms (but fresh gives the best flavor)

Variations

Spicy – add chili flakes or sliced red chilies
Tangy – add more lemon juice or a dash of vinegar
Sweet-style – increase the brown sugar slightly
Protein-packed – toss in tofu cubes or mushrooms

Storage

Countertop – best eaten fresh
Fridge – store in an airtight container for up to 3 days
Freezer – not recommended as okra may get mushy when thawed

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

On medium or high heat, blanch the okra in boiling water for 4 minutes. Remove and transfer the okra to a bowl:

blanched the okra and transferred to a bowl

In a small bowl, combine oyster mushroom sauce, brown sugar, dark soy sauce, sesame oil, vegetable broth, and lemon juice; set aside.

In a small pan, add oil and sauté garlic on low heat until it turns light brown:

Liquid mixture in a bowl and garlic in a pan

Add the ginger slices and cook for another 2 minutes. Next, pour in the oyster mushroom sauce mixture. Then, bring the mixture to a boil and reduce it to a simmer for 3 minutes:

Ginger slices and sauce mixture into the pan

Toss in the blanched okra and continue simmering for another 2 minutes:

tossed in the blanched okra with the sauce

Serve warm with steamed rice and enjoy!

Hint: Make sure not to overcook the okra. The less cooked the okra is, the better it is for our health.

⭐ Top Tip

Just blanch the okra and transfer it to a plate. You may also put the boiled okra in a large bowl with cold water and / or ice cubes for a few minutes to stop it from cooking. Then, drain the water and transfer the okra to a serving plate.

FAQ

What is the best cooking technique for okra?

Blanching is one of the best ways! It softens the okra without making it mushy or too slimy. Sautéing (ginisang okra) is another popular method in Tagalog cooking.

What makes okra taste better?

Pairing it with flavorful sauces like vegetarian oyster mushroom sauce, adding lemon juice or vinegar, and tossing in garlic and ginger really enhances the taste. Cooking it briefly also helps keep away the slime.

Does okra need to be soaked before cooking?

Nope, not for this recipe! But if you want to reduce sliminess even more, you can soak it in vinegar or lemon juice for about 30 minutes before blanching.

More Filipino Asian Recipes to Try

Caramelized Onion Dip
Filipino Style Tomato Soup
Vegan Bagoong (which pairs well with this dish)

Air Fryer Mini Pumpkin Pie

Aug 20, 2021 · 1 Comment

This delicious Mini Pumpkin Pie is an easy air fryer recipe that is sweet, light, and flaky. It's a perfect treat for pumpkin lovers and a great dessert for Fall, Thanksgiving or any occasion!

Need more pumpkin desserts? Pumpkin Whoopie Pie, Pumpkin Spice Latte Cupcakes, or my Oreo Pumpkin Cheesecake. For my vegan friends try my it doesn't taste like Vegan Pumpkin Brownies!

pumpkin hand pies drizzled with cinnamon glaze on a white plate

What is Air Fryer Mini Pumpkin Pie?

This is an easy pumpkin dessert recipe that is made with light and flaky pumpkin hand pies with a delicious pumpkin filling and drizzled with a sweet cinnamon glaze.

They are easy to make and perfect go-to dessert for Fall, Thanksgiving, Christmas or holidays any time of the year! This pie dessert is a great addition to your list of easy air fryer recipe, so givem 'em a try and enjoy the taste of pumpkin and cinnamon in one delicious bite!

air-fried mini pumpkin pies on a white plate

Tips and Procedures:

Always remember to preheat the air fryer for best results.
Feel free to use a homemade air fryer pie crust with the same pumpkin filling in this recipe..
Storage: Place the leftover pumpkin pies and pumpkin filling in the freezer for a later use. Freeze them first on a flat baking tray in the freezer for an hour then transfer them to zip lock bags for easier freezing. Thaw the pumpkin filling in the refrigerator for a few hours when you're ready to use it.

How to Make Air Fryer Mini Pumpkin Pie:

Listed below are all the ingredients you will need:

premade pie dough or premix pie crust
sugar
egg
pumpkin puree
cinnamon
vanilla extract
pumpkin pie spice

For the cinnamon glaze:

powdered sugar
cinnamon
vanilla
milk

Set out the pie dough to bring it to room temperature. In a large bowl, whisk together the sugar and egg until smooth. Add the pumpkin, cinnamon, vanilla, and pumpkin pie spice. Whisk until well blended:

sugar, egg, pumpkin, cinnamon, vanilla, and pumpkin pie spice whisked together in a large bowl

Unroll the pie dough and use a 3-inch round cookie cutter to cut out 20 circles. Place 10 of the pie dough circles on a flat surface. Spoon a small amount of pumpkin mixture into the center of each pie circle. Dip your finger in water and run it around the edge of each pie dough circle:

cut pie dough using a round cookie cutter and spoon pumpkin filling into the center

Place the remaining 10 circles on top of the pumpkin mixture. Use a fork to seal the pumpkin pies by pressing the fork around the edge of each circle:

sealed the pumpkin pies by putting the round pie dough on top and pressing the fork around the edge of each circle

Place three to four pies in the basket of the air fryer, making sure the pies don’t touch as they cook. Cook the pies at 360 degrees for 14 to 16 minutes, flipping the pies halfway through. Continue cooking in batches until all the pies are cooked.

cooked mini pumpkin pies in the basket of the air fryer

When the pies are finished cooking, make the glaze by whisking together the powdered sugar, cinnamon, vanilla, and one tablespoon of milk. To thin the glaze, add additional milk, if needed. Drizzle the glaze over the top of each pie. Allow the glaze to set before serving:

powdered sugar, cinnamon, vanilla, and one tablespoon of milk whisked together in a bowl then drizzled on top of pumpkin pies on a wooden board

These mini pumpkin pies really look so delicious! Enjoy!

Frequently Asked Questions:

Can you air fry a pie?

Yes, just make sure that the pie fits in your air fryer basket.

How do you check if pumpkin pie is done?

If the pumpkin pies are golden brown and if the knife inserted near the center of the pie comes out clean, your pie is done.

How do you make pumpkin pie not runny?

Add an extra egg or egg yolk to help solidify the pumpkin pie.

Matcha Chia Overnight Oats

Aug 19, 2021 · 3 Comments

Try these creamy Matcha Chia Overnight Oats that will give you a great boost of energy for your busy mornings! It's a healthy breakfast (or snack), packed with probiotics, and requires zero prep time in the morning.

Love Matcha? Try my Easy Dalgona Matcha, Matcha Milkshake, or my addicting Mochi Match Donuts!

delicious matcha chia overnight oats in a glass cup

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What is Matcha?

Matcha is a finely ground powder of specially grown and processed green tea leaves. It originated in China during the Tang Dynasty when steamed tea leaves were formed into bricks to make their tea harvests easier to transport and subsequently trade.

History of Matcha

The history of matcha in Japan started in the 12th century when the Japanese Zen monk Eisai brought some tea seeds that he had collected when he studied Buddhism in China. He planted these seeds on the temple grounds in Kyoto and applied the Zen Buddhist methods of preparing powdered green tea.

In the 1500s, a Zen student named Murata Juko brought together several fragmented pillars of the tea ceremony into a formalized ritual. Then Zen Master Sen-no-Rikyu popularized Juko’s tea ceremony ritual and has become the most well-known and revered historical figure of the Japanese tea ceremony called “Chado” or “Sado” which means “The Way of Tea.”

Nowadays, matcha is widely used not just for tea but also in desserts such as ice cream, smoothies, and oatmeal, like this delicious matcha oatmeal recipe!

Substitutions

Oats: Substitute old-fashioned rolled oats for rolled oats or quick oats in a pinch. It might result in a creamier texture, but I prefer the less mushy texture of old-fashioned rolled oats.
Milk Options: You can use almond milk, soy milk, coconut milk, or any non-dairy milk of choice to make the oats. This keeps the recipe vegan and dairy-free.
Yogurt Choices: If you don't have dairy-free yogurt, you can use Greek yogurt. It makes the oats even creamier and adds protein.

Variations

Extra Protein: Add a scoop of protein powder to the mixture. This will give you extra protein and make the oats more filling.
Fruit Toppings: Top your oats with bananas, strawberries, or blueberries. These fruits add fresh flavor and antioxidants.
Nut Butters: Stir in some peanut butter for a rich, nutty taste. It also adds healthy fats and a creamy texture.

Storage

Store in an airtight container or mason jars. These can be kept up to 5 days in the fridge. To warm the overnight oats, heat them up in the microwave, stirring and checking every 10 seconds, or in a small saucepan on the stovetop.

Top Tips

Choosing Matcha Powders: Do not use ceremonial-grade matcha in this recipe because it has such a clean taste that you wouldn’t be able to taste it. Choose lower-quality matcha so that a little bit of the familiar grassiness comes through. Don't worry, it won’t taste bitter.
Sweeteners:
- I used maple syrup, but feel free to use a sweetener you prefer. Taste as you go to adjust the sweetness to your personal preference.
- The vanilla helps to add another layer of flavor and helps the overnight oats taste more sweet without adding more sweetener.
The salt helps to round out the flavors and add a little bit of depth to the matcha overnight oats. Don’t worry, it won’t make them salty.
If the oats are too thick after resting overnight, add a little more milk until you achieve the desired consistency.

cups of matcha chia overnight oatmeal with a spoon on the table

Ingredients

Listed below are all the ingredients you will need:

matcha powder
old-fashioned rolled oats
chia seeds
plant-based milk
dairy-free yogurt
maple syrup or sweetener of choice
salt
vanilla extract

Toppings:

yogurt
berries
shredded coconut
chia seeds
granola

Instructions

Sift the matcha powder through a fine sieve into a large bowl or container.

Add the old-fashioned rolled oats and chia seeds to the matcha. Mix it all together so that all of the oats are coated in the matcha powder, breaking up any lumps.

Add the rest of the ingredients: milk, yogurt, maple syrup, salt, and vanilla extract (optional). Taste and adjust for sweetness as you go:

sifting the matcha powder through a fine sieve into a large bowl and added the rest of the ingredients

Stir, cover, and refrigerate overnight or for at least 4 hours. The oats will soak up the extra moisture and the chia seeds will swell up and make the oats even creamier.

Enjoy cold or warm (heated in the microwave or on the stovetop in a saucepan). Top with your favorite toppings and enjoy! If needed, add more milk or water to make the oats less thick.

Frequently Asked Questions

Why do people put chia seeds in overnight oats?

People put chia seeds in overnight oats because they soak up liquid and make the oats creamy. Chia seeds also add extra nutrition like fiber and omega-3s.

What is the secret to this matcha overnight oats recipe?

The secret to overnight oats is letting them sit in the fridge overnight so the oats get soft and creamy. Adding the right amount of liquid and stirring well helps too.

What does matcha taste like?

Matcha has a vegetal and slightly bitter taste with notes of sweetness and umami.

Best Putong Bigas Recipe

Aug 17, 2021 · 8 Comments

This Putong Bigas Recipe is a popular Filipino delicacy that is made of slightly fermented rice batter poured into puto molds with banana leaves liners and then steamed to deliciousness!

Love Filipino Rice Desserts? Try my Easy Suman Malagkin (Steamed Rice Wrapped in Banana leaves), Biko (Filipino Sweet Sticky Rice), Filipino Champorado (Sweet Rice Porridge), and the classic Maja Blanca!

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What is Putong Bigas?

Putong Bigas (Steamed Rice Cake), also known as putong puti or rice puto, is one of the popular Filipino kakanin or delicacies and a famous snack food of Bicolanos that is made mainly of rice flour or ground rice.

Traditionally, it is made from rice grains soaked in water overnight then ground with stone mills into a smooth rice batter called galapong. The fermented rice batter is then steamed in a banana-lined bamboo platters or banana leaf liners.

These steamed rice cakes are usually enjoyed as a filling midday snack or eaten alongside savory viands, most notably the dinuguan.

The term puto is derived from the Malay word puttu, which literally means “portioned.” It is traditionally white in color but nowadays, it has many flavor variants like ube (purple yam), salted egg, muscovado, queso (cheese), and pandan.

These fluffy, moist and delicious steamed rice cakes are great for snacks, potlucks or dessert!

Substitutions

Feel free to substitute whole milk with plant-based milk, coconut milk, or evaporated milk.
If rice flour is unavailable, you may use all-purpose flour or the ordinary rice like jasmine rice soaked in water overnight then liquefy the softened rice and the water in the blender to make a thick batter.
You may use silicone molds for this dish. If you’re using tin or glass molds, make sure to brush with oil or spray with non-stick cooking spray the insides of the molds. Or you can use aluminum molds for an easy gift idea.

Storage

After it's steamed, it can be frozen for up to 3 months, and defrosted and heated up in the microwave. Make sure to use an airtight container.

filipino puto wrapped in banana leaves stacked on a wooden plate

Top Tips

The consistency of the batter should not be too thick so that it will not become hard. If it is too thick, add more water. Also, make sure that it is not too thin which will make the puto soggy.
To achieve a smooth batter, strain the mixture through a cheesecloth before pouring it into the molds to remove lumps.
Boil water in the steamer basket before placing the molds to ensure even cooking.
Use a clean kitchen towel to cover the steamer lid to prevent water from dripping onto the puto while steaming.
Feel free to adjust the steam time according to the size of the molds. Insert a toothpick in the center of the cake to check the doneness; if it comes out clean, the steamed cake is done.
A few minutes before it's done steaming, garnish it with grated cheese or butter.

Ingredients

Listed below are all the ingredients you will need:

rice flour
sugar
baking powder
salt
whole milk or plant-based milk
water
vanilla extract

Ingredients for Putong Bigas in bowls on a white marble table

Instructions

In a large mixing bowl, add rice flour, white sugar, baking powder, salt, and mix until well combined. Next, add in whole milk, water, and vanilla extract and stir until fully blended. Cover with cling wrap and refrigerate for 15 minutes:

mixture of rice flour, sugar, baking powder, salt, whole milk, water, and vanilla extract in a large white bowl covered with cling wrap

Place a banana leaves liner into the 5-ounces puto molds. Pour the batter into the mold halfway through:

fermented rice batter poured into puto molds with banana leaves liners

Steam the puto for 15 minutes or until the toothpick comes out clean when inserted. Remove from the steamer and allow it to cool before serving:

Tadaaaaah! Pair this with any savory dishes and enjoy this simple yet delicious steamed rice cake with the most fluffy texture ever!

Also, check out my current favorite Filipino recipe, Leche Flan.

Simply Bakings Recommends

Make homemade Putong Bigas easier with simple pantry, prep, and storage favorites that fit this recipe well.

Stock pantry staples for rice desserts Try Táche Pistachio Milk (Use Lainey's Code: TACHELAINEY) Airtight containers (Use Lainey's Code: LAINEY5) Reusable kitchen covers (Use Lainey's Code: LAINEYHOME20)

Disclosure: This box may contain affiliate links. If you purchase through them, Simply Bakings may earn a small commission at no extra cost to you.

Frequently Asked Questions

How do you get the crack split on top of puto?

The crack split is a result of steaming at a very high heat.

Can you use instant yeast instead of baking powder?

Unfortunately, no. Yeast will only react to regular flours such as all-purpose flour, bread flour, or any other flour that contains Gluten. If you use yeast in rice flour, it won't rise at all.

How do you make rice flour at home?

To make rice flour at home, rinse and dry jasmine rice, then grind it in a high-speed blender or coffee grinder until it reaches a fine, powdery consistency. Sift the flour to remove any remaining larger particles for a smooth texture.

4.28 from 11 votes

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Best Putong Bigas Recipe

Soft, fluffy and delicious Filipino steamed putong bigas recipe that are perfect for breakfast, snack or dessert!

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Snack

Cuisine: Filipino

Servings: 14 pieces

Calories: 249kcal

Ingredients

Dry Ingredients:

▢ 3½ cups rice flour
▢ 1½ cups granulated sugar
▢ 1½ tablespoons baking powder leveled
▢ ¼ teaspoon salt

Wet Ingredients:

▢ 1¾ cups whole milk
▢ 1 cup water
▢ ½ teaspoon vanilla extract

Instructions

Prepare the Dry Mixture:

In a large bowl, combine the rice flour, granulated sugar, baking powder, and salt. Mix until well combined.

Add the Wet Ingredients:

Pour in the whole milk, water, and vanilla extract. Stir the mixture until it is fully blended and smooth.

Chill the Batter:

Cover the bowl with cling wrap and refrigerate the batter for 15 minutes.

Prepare the Molds:

Line 5-ounce molds with banana leaves.

Steam the Putong Bigas:

Pour the batter into the molds, filling them halfway.
Steam the putong bigas for 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

Remove the putong bigas from the steamer and allow them to cool before serving.

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Serving: 1gCalories: 249kcalCarbohydrates: 55gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 260mgPotassium: 72mgFiber: 1gSugar: 23gVitamin A: 49IUCalcium: 153mgIron: 1mg

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

Best Tofu Adobo

Aug 13, 2021 · 5 Comments

This Tofu Adobo recipe a vegan version of the Filipinos' national dish that tastes sweet, tangy, and savory with a flavorful adobo sauce! This delicious and healthy dish is so easy to cook, it's addicting and perfect for any occasion!

Love Adobo? Try my variations of it: Adobong Kangkong or my Vegetarian Chicken Adobo- all so addicting!

tofu adobo on top of a bowl of rice and garnished with green spring onions

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What is Tofu Adobo?

Tofu Adobo is a popular and delicious Filipino adobo dish made vegan! It is prepared using tofu and mushrooms instead of meats like chicken and pork but with the classic flavorful adobo sauce recipe.

Did Adobo originate in the Philippines?

Yes. Its existence was first recorded in 1613 by the Spaniard, Pedro de San Buenaventura. When the Spaniards first visited the Philippines, they witnessed a cooking process that involved stewing with vinegar which is one of the Filipino natives' ways to preserve foods.

The Spaniards called it adobo because of its superficial similarity to the Spanish adobo in using vinegar and garlic. However, the two have key differences since Spanish adobo sauce is distinctly spiced and fiery while Filipino adobo is tangy, salty, and sweet.

This delectable Filipino dish is usually served in almost every Filipino home during celebrations or special occasions or even on regular days. It's no wonder this dish will become one of your family's favorite foods since it's super easy to cook, flavorful, and undeniably delicious!

Substitutions

Replace tofu with soy curls or vegan chicken for a different texture. Soy curls need to be soaked in water before cooking.
Rice vinegar can be used instead of white vinegar for a slightly different taste.
Cooking Method: If you don't want to fry the tofu, you can bake or air-fry it. To bake the tofu, preheat your oven to 400°F. Place the tofu on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through. For the air fryer, set it to 375°F and air-fry the tofu for 10-15 minutes, shaking the basket halfway.

Variations

You may use arrowroot powder or cornstarch with some water to volumize the adobo sauce and thicken it.
Feel free to add vegetable broth that will bring up the flavors of this dish.
Add more veggies like red onions, potatoes, broccoli, or cauliflower for added texture and flavor.
Serving Suggestions: Serve with steamed white or brown rice, quinoa, or a fresh green salad for a complete meal.

Storage

Put the leftover adobo tofu in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

Top Tips

Use "non-reactive bowl and pan" like stainless steel, ceramic, glass, and metal pan with enamel coating for best results. You may also use clay pots by cooking them in a traditional way.
It is best to use firm or extra-firm tofu in this recipe. It is important to marinate it for a few minutes to an hour before cooking.
Make sure to remove any excess water or moisture from the tofu before marinating. You may wrap the block of tofu in paper towels and place a heavy board or large skillet on top and let it rest for a few minutes.
Add the pinch of salt only towards the end of the cooking process to prevent the reduced sauce from being too salty.

Ingredients

Listed below are all the ingredients you will need:

dark soy sauce
oyster mushroom sauce
white vinegar
garlic
bay leaf
brown sugar
cracked black peppercorns
chili powder
firm tofu
canned whole button mushrooms or fresh mushrooms
vegetable oil
salt and black pepper
spring onions or green onions

Instructions

In a large non-reactive bowl, stir dark soy sauce, oyster mushroom sauce, white vinegar, chopped garlic, bay leaf, brown sugar, peppercorns, and chili powder until well combined. Add the tofu cubes and mushroom, and marinate for at least 30 minutes to 1 hour:

mixture of dark soy sauce, oyster mushroom sauce, white vinegar, chopped garlic, bay leaf, brown sugar, peppercorns, and chili powder in a large non-reacting bowl

Remove the tofu from the marinade. On a pan over medium-high heat, add the oil and heat for about 1 minute. Next, fry the tofu until it’s crisp and dark brown for 3 minutes on each side, then set the fried tofu in a serving bowl:

In the same pan, add the mushrooms with the adobo marinade and cook and simmer for 5 minutes. Toss the tofu into the sauce, put salt and pepper to taste then mix well:

added the mushrooms with the adobo marinade into the pan

Garnish with green onions and serve with steamed rice. Enjoy!

Frequently Asked Questions

What is more famous adobo or sinigang?

Adobo is more famous than sinigang. It's known worldwide as a signature Filipino dish with its unique mix of savory, tangy, and slightly sweet flavors.

Why is Filipino adobo so good?

Filipino adobo is so good because it combines simple ingredients like soy sauce, vinegar, garlic, and bay leaves to create a rich, flavorful sauce. The slow cooking process makes the meat or tofu tender and infused with delicious flavors.

What is adobo ranked in the world?

Adobo is often considered one of the best comfort foods in the world. It frequently appears on lists of top global dishes because of its unique and delicious taste

Vegetarian Bibimbap

Aug 5, 2021 · Leave a Comment

This Korean Vegetarian Bibimbap rice bowl is savory, sweet, tangy, and a little spicy! It's filled with vegetables that you can pick and choose from and is customizable depending on the season.

Looking for more delicious Korean-inspired dishes? Japchae Korean Stir-Fried Glass Noodles, Asian Cucumber Salad, or my Korean Zucchini Pancakes!

What is Bibimbap?

Bibimbap is a popular Korean rice dish made with a bowl of steamed white rice and topped with individually prepared sautéed seasoned vegetables (namul) or fermented vegetables like kimchi, chili pepper paste (gochujang), and soy sauce or fermented soybean paste (doenjang) then stirred together thoroughly just before eating

. In Korean, the term bibim means “mixed” and bap means “rice”, so bibimbap literally means “mixed rice”.

Koreans traditionally make this hot dish during lunar new year's eve to clear out their pantries at the year’s end, putting and mixing their leftovers together into their rice bowls and then serving for dinner.

Bibimbap was first mentioned by name in a late-19th-century cookbook, Siuijeonseo. There are some theories that suggest it was a traditional dish for farmers during the harvest as it can be easily cooked to feed many farmhands, or that it originates in the jesa ancestral rites wherein the foods would be assembled in a bowl to be offered as a gift to ancestors.

The best and most fun part of making this Korean rice bowl is that it has no strict rules for making the toppings so you can just pick and choose your vegetable and protein combinations whatever you got on hand and make your own version of it! Plus, you can make it in advance so it’s definitely a versatile and meal-prep-friendly vegetarian dish!

Tips and Procedures:

Make your bibimbap bowl colorful and appetizing by selecting no fewer than 2 or 3 veggies in different colors.
Vegetarian topping options: bean sprouts, spinach, coconut aminos, fried egg, daikon, tofu, tempeh, natto, seitan, and mock meats.
Non-vegetarian topping options: bulgogi beef, roasted or smoked salmon.
For an ultimate bibimbap experience, it is best to use dolsot which crisps up the bottom layer of the rice and keeps the food warm. Please take note that dolsot only works on gas stoves. Alternatively, you may use an individual-sized cast iron skillet or a large pan.
Put the vegetables in a sealed container and in the fridge then best finished in 4-5 days.
Storage: Best eaten immediately, but can be stored in an airtight container for up to 3 days

How to Make Vegetarian Bibimbap:

Listed below are all the ingredients you will need:

jasmine rice, cooked
quinoa, cooked
vegetable oil
carrots
vegetarian oyster sauce
French beans
yellow bell pepper
garlic
zucchini
black bean sauce
shiitake mushroom
teriyaki sauce
sesame oil
onions
cucumber
sesame seeds
egg yolk
gochujang sauce
salt
pepper

In a large pan over medium heat, add 1 tablespoon of oil. Then add carrots, and oyster sauce and stir fry for 3 minutes on high heat, remove from pan and set aside. Using the same pan, add a tablespoon of oil and toss the French beans, season with salt and pepper and cook for 3 minutes, then set aside:

sauteed carrots, vegetarian oyster sauce and French beans in a large pan

In the same pan, sauté minced garlic in a tablespoon of oil. Then add in zucchini and cook for 5 minutes. Add black bean sauce, mix well, then set aside. Wipe the pan to remove the previous seasonings, then add the remaining oil and sauté shiitake mushroom for 5 minutes. Add in teriyaki sauce and allow it to simmer for a minute, then season with salt and pepper to taste:

sauteed the garlic, zucchini, black bean sauce and mushroom in the pan

Transfer to a plate. To assemble, brush the dolsot pot with sesame oil:

Add a half cup of cooked white rice at the bottom and followed by cooked quinoa:

added the cooked white rice and quinoa at the bottom of dolsot pot

Arrange the vegetables on top of the quinoa:

arranged the vegetables on top of the quinoa

Add pickled onions and egg yolk at the center. Then, sprinkle the sesame seeds on top of the yolk. Next, add gochujang sauce on the side and place the dolsot pot on a stovetop, and heat for 3 minutes or until it sizzles:

Added pickled onions and egg yolk at then sprinkled with sesame seeds. Then, added gochujang sauce on the side.

Serve and enjoy!

Frequently Asked Questions:

How spicy is this bibimbap sauce?

Bibimbap is usually served with gochujang, which is actually not too spicy.

Which rice do you use?

I used jasmine rice in this dolsot bibimbap. It is usually served with short-grain white rice but short-grain brown rice, mixed-grain rice, or a combination of the two can be used as alternatives.

Can gochujang sauce be used in place of the paste?

Yes, of course.

Baked Berries Banana Oats

Jul 29, 2021 · Leave a Comment

Start your day right with this super healthy, yummy, and easy breakfast recipe made with perfectly baked oats, chia seeds, berries, and bananas. Enjoy this favorite dish like eating a naturally sweet and delicious dessert for breakfast!

Looking for more delicious Oatmeal breakfast recipes? Try my Spicy Chia Oatmeal, Carrot Cake Oatmeal for the chocolate lover: Chocolatey Oatmeal!

baked berries banana oats in a baking dish beside a stainless fork

This baked Berries Banana Oatmeal is one of the simple yet delicious and nutritious dishes that you can make for a quick and healthy breakfast!

This is super easy and fun to make and comes together with a handful of pantry staples. The sweet and perfect combination of the ingredients makes this dish a winner for the family!

baked berries banana oats in a baking dish beside raw bananas

Tips and Variations:

Make sure to grease the dish with oil or butter before baking.
Feel free to make this with any combination of your favorite nuts and fruits. You can use thin sliced apples and walnuts instead of bananas if you want.
You may use quick/old-fashioned/gluten-free oats in this recipe.
If agave syrup is not available, use maple syrup, honey or brown sugar.
Coconut Flakes: Sweetened coconut flakes works too, but you may need to reduce the agave syrup to your taste.
Storage: Put any leftovers in an air-tight container in the fridge for up to 3 days. They can either be enjoyed cold or reheated in the microwave for a minute or until warmed.

How to Make Baked Berries Banana Oats:

Listed below are all the ingredients you will need:

water
chia seeds
oats
almond milk
unsweetened coconut flakes
agave syrup
banana
frozen berries

Preheat the oven to 375°F. In a small bowl, mix chia seeds and water together and allow it to soak for 2 minutes. In a medium bowl, mix together the oats, milk, coconut flakes, chia and agave:

chia seeds and water mixture in a small bowl and a mixture of oats, milk, coconut flakes, chia and agave in a medium bowl

Next add half of the oats mixture in a 12 cm / 4.72 inches baking dish, then add half of the banana and berries, then layer with the rest of the oat mixture, followed by the rest of the bananas and berries:

layers of oats mixture, bananas and berries in a baking dish

Bake for about 15 minutes, then serve either warm or cold. Enjoy!

Frequently Asked Questions:

Are baked oats suitable for babies?

Yes, but be sure not to use honey as a sweetener in children below one year old.

Can I use fresh or frozen blueberries?

Yes, of course. Just make sure to gently mix the blueberries so they will not turn your oatmeal purple.

What if you have regular rolled oats instead of quick oats?

Feel free to use rolled oats in this recipe. In fact, some versions of this dish are made with rolled oats.

deliciously baked berries banana oats in a baking dish

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Baked Berries Banana Oats

A delicious and nutritious dish made with baked berries, bananas and oats that is perfect for a healthy breakfast!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American, Filipino

Servings: 2

Ingredients

Instructions

Preheat the oven to 375°F
In a small bowl, mix chia seeds and water together and allow it to soak for 2 minutes.
In a medium bowl, mix together the oats, milk, coconut flakes, chia and agave.
Next, add half of the oats mixture in a 12 cm / 4.72 inches baking dish, then add half of the banana and berries, then layer with the rest of the oat mixture, followed by the rest of the bananas and berries.
Bake for about 15 minutes, then serve.

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

Best Filipino Empanada

Jul 25, 2021 · 6 Comments

This Best Filipino Empanada is a deliciously fried pastry stuffed with a savory vegetable filling that makes a scrumptious appetizer or snack side dish. It's so hearty, easy to cook, and vegetarian-friendly!

Looking for more Filipino dishes? Try my refreshing Atsara (Pickled Green Papaya), Durian Ice Cream, Grilled Eggplant in Coconut Milk, healthy Bulalo or my light Vegetable Lumpiang Shanghai!

cooked empanadas on a round wooden plate and garnished with cilantro

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What is Empanada?

Empanada is a half-circle shaped pastry with a savory filling. Its name comes from the Galician verb empanar which means "enbreaded" or wrapped in bread. It's usually made by folding dough over a filling, which may consist of meat or vegetables, and then baking or frying the dough.

Its origin is unknown but is believed that it originated in Galicia, a region in northwest Spain. Then the dish was carried by the Spanish colonists to Latin America and the Philippines.

The Filipino empanadas are usually filled with ground meat, potatoes, spices, and raisins. In this recipe, the soft pocket of dough is filled with a savory and healthy vegetarian filling. Yum!

Ingredients

Listed below are all the ingredients you will need:

Vegetable Filling:

vegan oyster sauce
black rice vinegar
chili sauce
vegetable oil
onion
shiitake mushrooms
carrot
garlic
potatoes
cabbage
water
salt and pepper

Empanada Dough:

egg
water
distilled white vinegar
unbleached all-purpose flour
salt
cold unsalted butter

ingredients for Filipino empanada recipe

Instructions

For the vegetable filling:

In a small bowl, add oyster sauce, black rice vinegar, chili sauce and mix, set aside. In a large pan over medium-low heat, add oil, then sauté onions, mushrooms, and carrots for 2 minutes. Season with salt and continue cooking for 1 minute, stirring continuously:

oyster sauce, black rice vinegar, chili sauce mix in small white bowl and sautéed onions, mushrooms and carrots in a large pan

Add the garlic, potatoes, cabbage, half-cup of water, and cook for 5 minutes on low heat. Add the sauce mixture, season with salt and pepper to taste, and cook further to combine the flavors, about 2 minutes, set aside to cool completely for 30 minutes:

added garlic, potatoes, cabbage, half-cup of water, salt, pepper and sauce mixture into the pan

To make the dough:

In a small bowl, beat one egg, water, and vinegar, set aside. In a large bowl, add flour, salt and mix with a whisk. Then add the cold butter, mix until it resembles a coarse meal:

egg, water, and vinegar mixture in a small white bowl with a spoon and a mixture of flour and salt in a large bowl

Pour the egg mixture into the flour mixing bowl and mix and knead for 10 minutes. Form the dough into a ball and wrap it in cling wrap, refrigerate for 1 hour:

kneaded flour mixture and formed into a ball and wrapped with a cling wrap

Using a rolling pin, roll the dough and cut the dough into several pieces using any kind of round cutter with a diameter of 6 inches. To assemble the empanada. Place the empanada disc on a clean surface. Place a tbsp of the filling at the center of the empanada disc:

empanada dough rolled and cut into a round shape and filled with a tablespoon of filling

Seal the empanadas by folding them to form a half-moon shape and press the edges and crimp to seal the edges or use a fork:

sealed the empanadas with a half-moon shape

Brush the empanadas with the egg wash, then allow to sit for 2 minutes. In a deep pot over medium-high heat, add oil about 3 inches deep. Test the oil if it’s hot by dipping a wooden spoon and if it bubbles it’s ready. Then fry the empanadas until golden brown, about 3-5 minutes:

brushed empanadas with egg wash and fried in a deep pot

Place the empanadas on a plate lined with a paper towel and repeat the frying process with the rest of the empanadas. Serve with your favorite sauce. Enjoy!

Substitutions

Filling Ingredients: Experiment with different plant-based proteins to customize your empanadas. Try using lentils or chickpeas instead of ground beef or chicken. You can also add diced tomatoes or tomato sauce and green peas and black pepper for extra flavor and texture.
Dough Options: If you prefer a gluten-free version, use a gluten-free flour blend for the dough. For a healthier twist, substitute part of the all-purpose flour with whole wheat flour.

Variations

Spice it Up: Add diced jalapeños or green chilies to the filling of your empanada recipe for a spicy kick.
Herb Infusion: Incorporate fresh herbs like cilantro or parsley into the filling mixture for added flavor.
Cheesy Twist: Mix in dairy-free cheese shreds with the filling for a gooey and satisfying empanada option.

Storage

For easy meal prep, freeze your vegan empanadas before baking. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable bag or container. When ready to bake, simply place the frozen empanadas on a baking sheet and bake as directed.

Top Tips

Be mindful not to overload the dough with filling, as this can cause the empanadas to burst open during frying.
These empanadas can be prepared in advance. After cooking, refrigerate them for up to 3 days. When ready to eat, simply reheat in the microwave or toaster oven.
Try combinations like onion and cheese, mushroom, sweet potato, or experiment with your favorite ingredients.

FAQ

What is different about Filipino empanada?

Filipino empanadas typically feature a unique filling made with local ingredients and spices, giving them a distinct flavor compared to empanadas from other cultures.

Are empanadas traditionally baked or fried?

Empanadas can be prepared using both baking and frying methods, depending on personal preference and regional variations.

Why empanada is popular in the Philippines?

Empanadas are popular in the Philippines due to their versatility, portability, and delicious taste, making them a convenient snack or meal option enjoyed by many.

Karioka Recipe

Jul 23, 2021 · 12 Comments

This Karioka Recipe is a quick and easy-to-make Filipino dessert made of delicious sticky rice balls coated with a sweet caramel sauce. It's a simple yet crunchy-sweet-chewy texture and one of the addicting street foods in the Philippines!

Looking for more Filipino desserts? Try my Steamed Taro Buns, Biko (Sweet Sticky Rice), Ice scramble, Filipino Fruit Salad, or Kamote Turon (Sweet Potato Spring Rolls)!

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What is Karioka?

Karioka or Carioca is a sweetened deep-fried sticky rice ball made of glutinous rice and coconut milk dough mixture then dipped in a coconut and sugar mix sauce.

They are usually served skewered on a thin bamboo stick or individually as snacks or dessert. This is definitely one of the delicious sweet treats that you can find in the Philippines.

This carioca recipe is so quick and easy to make, amazing and addicting! No wonder that this is one of the Filipino family-favorite dessert recipes. Give this a try!

Health Benefits of Glutinous Rice Flour

Easy to digest, making it suitable for sensitive digestive systems.
It's gluten-free, ideal for those with celiac disease or gluten sensitivity.
Rich in carbohydrates, it provides a quick energy boost.
It contains resistant starch, promoting gut health by supporting beneficial bacteria.
Low in fat, it helps manage fat intake.

Substitution

You can use sweet rice flour, also known as mochiko, tapioca flour, potato starch, coconut flour, cornstarch or other gluten-free flours, instead of glutinous rice flour. It's easy to find at Asian grocery stores or from online vendors.
Instead of a regular sweet sauce, coat your fried rice balls in a brown sugar glaze. Simply mix light brown sugar with a little water and cook until thickened.

Variations

Instead of frying, bake the balls for a lower-fat option.
For a twist, try adding grated coconut to the dough for extra flavor.
Serve the Karioka balls on a decorative platter with toothpicks for easy eating.

karioka balls on a black and white bowl poked with toothpicks

Storage

You may store them at room temperature for about 1 to 2 days or cover them loosely with film and refrigerate for about 5 to 7 days. However, the cold temperature will change the texture from chewy to hard one.

Top Tips

If the flour and coconut milk dough mixture is too sticky, add more flour. If it’s too dry, add some coconut milk until the dough is smooth and pliable.
Poke holes through each ball before frying to prevent exploding in oil and lessen the splattering of oil.
It is best to eat this dessert immediately but in case there are left-overs, you may re-crisp them by placing them in the oven at 350 degrees for just a few minutes or in a pan over medium heat.

Ingredients

Listed below are all the ingredients you will need:

glutinous rice flour
all-purpose flour
coconut milk
vegetable oil

Instructions

In a large bowl, whisk together glutinous rice flour and all-purpose flour. Next, slowly stir in the coconut milk until a dough is formed:

whisked the glutinous rice flour and all-purpose flour in a large bowl

Then knead the dough for 3 minutes or until smooth, allow the dough to rest for 5 minutes. Scoop out 10 grams of the dough mixture and form it into a ball. Using chopsticks, poke a hole in the dough balls before frying:

flour and coconut dough mixture in a white bowl then made into small balls with holes and placed on a pan and poked with chopsticks

In a deep pan over medium-high heat (330 degrees Fahrenheit), add about 3 inches of oil and fry the karioka small balls. Fry in hot oil for 2 minutes or until lightly brown and crisp (Karioka balls will float to the top when cooked).

Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil:

deep-fried sticky rice balls and placed on a dish pan with paper towels

Drizzle or dip the Karioka balls until fully coated with your favorite sweet sauce. Skewer in bamboo skewers if desired:

Enjoy these amazing karioka with your favorite drink for a snack or dessert! It looks so "masarap!" (delicious!). Yum!

Check out also my latest Filipino snack recipe, Pitchi Pitchi!

Frequently Asked Questions

Where is Karioka originated?

Karioka originated in the Philippines. It is a popular sweet dessert in Filipino cuisine.

Is Carioca the same as Cascaron?

Although they have quite similar ingredients, Karioka and Cascaron are not the same. Karioka is made with glutinous rice flour and often coated with caramel, while Cascaron is made with a similar dough but includes grated coconut and is coated in brown sugar.

How do you caramelize Carioca?

Dip the carioca into a caramel sauce made with brown sugar and coconut milk that were heated in a medium or low heat for few minutes.

5 from 9 votes

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Karioka Recipe

A sweet sticky rice balls coated with a delicious caramel sauce, this karioka recipe is an addicting dessert or snack!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Filipino

Servings: 6

Calories: 136kcal

Ingredients

▢ 1 cup glutinous rice flour
▢ ½ cup all purpose flour
▢ ½ cup + 1 tablespoon coconut milk
▢ vegetable oil for frying

Instructions

In a large bowl, whisk together glutinous rice flour and all-purpose flour.
Next, slowly stir in the coconut milk until a dough is formed.
Then knead the dough for 3 minutes or until smooth, then allow the dough rest for 5 minutes.
Scoop out 10 grams of the dough mixture and form it into a ball.
Using chopsticks, poke a hole in the balls before frying.
In a deep pan over medium heat (330 degrees Fahrenheit), add about 3 inches of oil and fry the karioka balls.
Fry for 2 minutes or until lightly brown and crisp (Karioka balls will float to the top when cooked).
Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
Drizzle or dip the Karioka balls until fully coated with your favorite sweet sauce.
Skewer in bamboo skewers if desired.

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Serving: 1gCalories: 136kcalCarbohydrates: 29gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 0.2mgPotassium: 31mgFiber: 1gSugar: 0.1gCalcium: 4mgIron: 1mg

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

Best Kwek Kwek Recipe

Jul 19, 2021 · 5 Comments

This Kwek Kwek Recipe is a popular Filipino street food made of fried hard-boiled quail eggs coated with orange batter is so delicious, easy to make, and rich in protein. It's one of the favorites of Filipinos because it's inexpensive, kid-friendly, and addicting!

Looking for more Authentic Filipino Recipes? Try my Kangkong with Quail Eggs, Filipino Siopao, Atsara (Pickled Green Papaya), or my Easy Filipino Macaroni Salad.

kwek kwek in skewers with a vinegar dip in a small bowl

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What is Kwek Kwek?

In English, "Kwek Kwek" refers to quail eggs that are coated in an orange batter and deep-fried until crispy. It is a popular Filipino street food snack. The name "Kwek Kwek" is unique to this dish and doesn't have a direct translation, but it specifically describes the preparation of the quail eggs in this manner.

After being coated, the eggs are deep-fried until crispy. They are usually served hot and eaten with a tasty dipping sauce, like spiced vinegar or sweet and sour sauce. People love kwek kwek because it’s a fun and delicious snack that you can easily find from street vendors in the Philippines.

The Story Behind Kwek-Kwek: A Popular Filipino Street Snack

Kwek-Kwek supposedly refers to the chirping sounds of birds. A local legend details that it was accidentally created when a balut (boiled duck eggs) vendor in Cubao, a district in Manila, Philippines, dropped her basket of balut.

She didn't want to waste what remained of the cracked eggs, so she peeled off the shells, rolled the eggs in flour, and fried them until crispy then served them in small bowls of vinegar dip.

Some people get confused with kwek kwek as tokneneng (like the bigger ones in the picture) which is prepared in the same way but using hard-boiled chicken eggs. They are usually sold along with fish balls, squid balls, kikiam, and chicken balls as an appetizer and after-work or after-school snacks.

Hence, most of the Filipinos' childhood favorite food treats can be traced back to the streets sides of the Philippines. Try making this delicious Filipino dish right in the comfort of your own kitchen and enjoy a delicious appetizer or snack!

Top Tips

It is best to serve and enjoy this dish while it is still a little bit hot and the batter is still crispy because it starts to become soggy once it cools.
Boiled eggs and dipping sauce can be prepared in advance by storing them in an airtight container for up to 2 days. Just heat the sauce gently on the stove or microwave to warm it up slightly.

Substitutions

Organic Eggs:
- Regular Eggs: No significant flavor change.
Quail Eggs:
- Chicken Eggs: For a larger size and different texture.
Flour:
- All-Purpose Flour: Standard substitution for most recipes.
- Rice Flour: For a gluten-free alternative.
Annatto Powder:
- Paprika: For a similar color with a mild flavor.
- Turmeric: For a yellow color with a different flavor profile.
Salt:
- Table Salt: Standard substitution.
- Sea Salt: For a slightly different texture and mineral content.
Pepper:
- Ground Black Pepper: Standard substitution.
- White Pepper: For a milder, less pungent flavor.
Water:
- Tap Water: Standard substitution.
- Bottled Water: For a more purified option.
Cornstarch:
- Potato Starch: For similar thickening properties.
- Tapioca Starch: For a slightly different texture.
Oil:
- Vegetable Oil: A neutral oil with a high smoke point.
- Canola Oil: Another neutral option.
- Peanut Oil: For a slightly nutty flavor and high smoke point.

Variations

picy Kwek Kwek

Ingredients: Add chili flakes or chopped fresh chilies to the batter.
Flavors: Serve with a spicy vinegar dipping sauce or hot sauce for an extra kick.

Cheesy Kwek Kwek

Ingredients: Insert a small piece of cheese inside each egg before dipping in batter.
Flavors: Use a dipping sauce made from melted cheese mixed with a bit of milk for a creamy finish.

Herbed Kwek Kwek

Ingredients: Add finely chopped fresh herbs like parsley, cilantro, or basil to the batter.
Flavors: Serve with a herbed yogurt or aioli dipping sauce for a fresh twist.

Sweet and Sour Kwek Kwek

Ingredients: Prepare a sweet and sour sauce with pineapple, vinegar, sugar, and ketchup.
Flavors: Dip the cooked kwek kwek in the sweet and sour sauce or serve it on the side.

Storage

Kwek Kwek is best enjoyed immediately, but if you need to store it, follow these instructions: Keep it 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. To reheat, bake at 350°F (175°C) until heated through and crispy. Always check for freshness before consuming.

kwek kwek on top of a bowl of vinegar sauce

Ingredients

Listed below are all the ingredients you will need:

organic eggs
quail eggs
flour
annatto powder
salt
pepper
water
cornstarch
oil

Vinegar Sauce:

vinegar
soy sauce
sugar
garlics
small onion
green chili peppers
salt
black pepper

Instructions

Boil the eggs to your preferred level of doneness.

Then in a large bowl, add flour, 2 tablespoons annatto powder, salt, pepper and using a fork or whisk gradually add in water. The batter will turn orange, but if you want a vivid orange to add 1 tablespoon of annatto powder:

mixture of flour, annatto powder, salt, pepper and water in a large bowl

On a plate, add cornstarch then individually dredge each of the eggs:

dredged eggs on the cornstarch in the plate

Next, dip each egg in the orange batter and repeat till all the eggs are coated with the orange batter:

In a deep pan over medium heat, heat about 2-inch of oil (2 cups) to 350 F, then carefully drop battered eggs deep fry for about 3-4 minutes or until the battered eggs turn golden orange:

With a slotted spoon, remove eggs from the pan and drain on a wire rack set over a baking sheet or plate lined with paper towels. Serve immediately with your choice of dipping sauce:

"Kain tayo!" (Let's eat!)

Frequently Asked Questions

What's the difference between Kwek Kwek and Tokneneng?

What's the difference between Kwek Kwek and Tokneneng?
Kwek-Kwek is traditionally made with quail eggs while Tokneneng is made with chicken eggs.

Is it safe to eat street food in the Philippines?

Is it safe to eat street food in the Philippines?
Yes, if you're buying from those street food vendors who practice food sanitation, and are trusted with the locals, or with a lot of local customers. It is always advisable to be cautious every time we eat at any street food stalls whether in the Philippines or other countries.

Why is Kwek Kwek orange?

It is the addition of annatto powder in the ingredients which gives the dish its notable orange color. Other street food vendors use orange food coloring for this dish, too.

Can I use chicken eggs instead of quail eggs?

Yes, you can use chicken eggs instead of quail eggs. Keep in mind that the size and cooking time will differ, and the texture will be slightly different.

What can I use instead of annatto powder for the batter?

You can use paprika or turmeric as substitutes for annatto powder. Paprika will give a similar color with a mild flavor, while turmeric will provide a yellow color and a slightly different flavor.

Bam i Pancit

Jul 16, 2021 · 1 Comment

Here's a vegan twist on the Filipino noodle dish Bam-i Pancit! This flavorful recipe features sotanghon, pancit bihon, tofu, and fresh vegetables all tossed in a savory sauce. It's delicious, healthy, and perfect for any occasion!

Looking for more Filipino Noodle Recipes? Try my Filipino Spaghetti, Kalabasa Noodle Pasta (Pumpkin Pasta), or my Easiest Ever Pancit!

delicious and healthy vegan bam-i in a bowl

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What is Bam-i?

Bam-i, also known as "Pancit Bisaya," is a Filipino noodle dish that comes from the Central Visayas region, especially Cebu. In Filipino culture, noodles are called "pancit," coming from the Hokkien term "pian e sit," meaning "easy to cook."

Though its exact origins aren't written down, it's thought to have come from Fujian, China, brought by immigrants. This dish shares similarities with Chinese noodles like bakmi or bami goreng, as the name "bam-i" is derived from the Hokkien word "bah-mī," meaning "meat noodles."

Cebuanos often serve Bam-i during festivals, special events, and birthdays, as it symbolizes long life. It's made with sotanghon and pancit noodles, a tasty sauce, various veggies, and meats like shrimp, pork, or chicken.

However, in this recipe, I use fried tofu instead of meat for a plant-based twist. This vegan version of the Cebuano favorite is delicious, nutritious, and definitely worth a taste!

Top Tip

For an extra burst of flavor, try squeezing a bit of calamansi juice over your Bam-i before eating, just like many Filipinos do. It enhances the taste beautifully!

Substitutions

You can substitute sotanghon with rice vermicelli or glass noodles.
Any neutral oil like canola, vegetable, or avocado oil can be used instead of regular oil.
Instead of tofu, you can use tempeh, seitan, or chickpeas.
If you don't have fresh garlic, use ½ teaspoon of garlic powder or ¼ teaspoon of garlic paste.
For the onion, substitute with 1 teaspoon of onion powder or ¼ cup of shallots.
Chayote can be replaced with zucchini or green bell pepper.
Swap green beans with snow peas or snap peas.
Carrots can be substituted with bell peppers.
Instead of water, you can use vegetable broth for added flavor.
Soy sauce can be replaced with tamari for a gluten-free option or coconut aminos.
Vegetarian oyster sauce can be substituted with hoisin sauce or a mixture of soy sauce and sugar.
Use olive oil with a few drops of toasted sesame oil in place of sesame oil.
Pancit canton noodles can be replaced with egg noodles, ramen noodles, or spaghetti if you're in a pinch.
For the cabbage, you can use Napa cabbage, bok choy, or kale.

Variations

Bam-i with Hard-boiled Eggs: Top the dish with sliced hard-boiled eggs for extra protein.
Bam-i with Tofu and Mushrooms: Combine tofu with different types of mushrooms like shiitake, oyster, or button mushrooms.
Saucy Bam-i: Increase the amount of soy sauce, vegetarian oyster sauce, and broth for a more saucy dish.
Bam-i with Peanut Sauce: Add a spoonful of peanut butter or peanut sauce for a nutty flavor.
Sweet and Savory Bam-i: Add a touch of brown sugar or honey for a sweet and savory balance.

Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or on the stovetop until heated through.
Freezing: For longer storage, freeze Bam-i in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, add a splash of water or vegetable broth to prevent drying out. Heat on the stovetop over medium heat or in the microwave until hot.

Ingredients

Listed below are all the ingredients you will need:

sotanghon (favorite brand to use)
oil
tofu
garlic
onion
chayote
baguio beans (green beans or string beans)
carrots
water
soy sauce
salt
vegetarian oyster sauce
sesame oil
black pepper
pancit canton noodles
cabbage

Instructions

Fill a medium-sized bowl with water and soak the sotanghon (cellophane) noodles for 30 minutes. It’s important not to soak longer than this time or noodles will get soggy and clump together.

Preheat pan over medium heat, for about 2 minutes, then add oil and fry tofu until it turns golden brown. Once the tofu is golden brown, add garlic, and onion and sauté until fragrant, about 2 minutes:

fried tofu and sautéed the onions and garlic in a pan

Then add chayote, baguio beans, carrots, and sauté for about 2 minutes:

added the chayote, baguio beans, carrots into the pan

Add water, soy sauce, salt, vegetarian oyster sauce, sesame oil, pepper and mix until just combined, then cover for a minute:

added and mixed the water, soy sauce, salt, vegetarian oyster sauce, sesame oil, pepper in the pan

Mix in pre-soaked sotanghon noodles, pancit canton noodles, and cabbage and cook for about 1 minute:

mixed in the pre-soaked sotanghon noodles, pancit canton noodles, cabbage

Filipinos serve this dish either with rice, bread, or just noodles alone. Feel free to eat this in whatever way you want. Enjoy!

FAQs

What is the meaning of bam i?

"Bam-i" is a traditional Filipino noodle dish from Cebu in the Visayas region. It combines two types of noodles: sotanghon (bean thread noodles) and pancit canton (wheat noodles). The name "Bam-i" comes from this mix of different noodles, making it a special and tasty dish.

Can I use other types of noodles?

Yes, you can substitute sotanghon with rice vermicelli or glass noodles, and pancit canton with egg noodles, ramen noodles, or spaghetti.

What is calamansi juice and why add it?

Calamansi juice is a citrus juice commonly used in Filipino cuisine. Squeezing a bit of calamansi juice over your Bam-i before eating can enhance the flavor and add a refreshing tang.

Matcha Dalgona No Egg

Jul 9, 2021 · 2 Comments

Get ready to sip on something dreamy and green! This easy Matcha Dalgona No Egg recipe uses just five simple ingredients for a healthy and delicious drink. It's super duper easy to make, creamy, and vegan-friendly!

If you're into refreshing, easy-to-make matcha recipes, check out my Matcha Cupcakes, 4-Ingredient Matcha Milkshake, and Matcha Pancakes.

a cup of dalgona matcha with a wooden spoon

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What is Matcha Dalgona No Egg?

Dalgona coffee is made by whipping instant coffee powder, sugar, and hot water until it becomes frothy and then adding it to cold or hot milk.

Its name was coined when a Korean actor likened the taste of the whipped coffee to that of dalgona, a type of Korean honeycomb toffee. The word dalgona came from the casual Korean word “dalguna (달구나),” which means “it's sweet.”

This Matcha Dalgona No Egg is a fun twist on the traditional Korean dalgona coffee beverage. Instead of instant coffee, we’re going green with matcha! And here's the cool part—it’s totally egg-free and vegan, thanks to aquafaba (the liquid from canned chickpeas).

Aquafaba—aka the magic liquid in a can of chickpeas—is whipped into a foam that gives a light and airy texture like whipped cream but without the fat and cholesterol. This plant-based version is perfect for anyone looking for a refreshing drink that’s both pretty and packed with good stuff like protein, fiber, calcium, and even a bit of potassium.

Health Benefits of Matcha

packed with antioxidants
gives a clean energy boost without the jitters
supports calm and focus
helps with metabolism
good for your skin

two cups of dalgona matcha and a spoonful of matcha powder

Substitutions

matcha powder – use green tea powder (though it’s less vibrant), or omit for a plain whipped drink
aquafaba – use whipped egg whites (not vegan), or try coconut cream for a thick dairy-free base (less fluffy)
powdered sugar – swap with coconut sugar, granulated sugar, or any favorite sweetener
plant-based milk – almond milk, soy, oat, or even a can of coconut milk for a tropical twist!

Variations

Iced Latte Style – pour over ice for a super refreshing drink
Sweet Treat – drizzle with maple syrup or honey (if not vegan)
Spicy Twist – sprinkle cinnamon or ginger on top
Mocha Matcha – add a splash of chocolate syrup to the milk

Storage

Unfortunately, this is best eaten fresh.

Ingredients

Listed below are all the ingredients you will need:

matcha powder
lukewarm water
aquafaba
powdered sugar
plant based milk

ingredients for the dalgona matcha recipe

Instructions

In a small bowl, add matcha powder and lukewarm water and mix until well combined:

matcha powder and lukewarm water mixture in a small bowl

In a large bowl, add aquafaba and whisk until it has a soft peaks (like whipped cream):

While mixing, gradually add the powdered sugar and matcha mixture. Then, mix until combined:

mixed matcha, powdered sugar, and whipped aquafaba in a bowl

Fill a glass with plant-based milk of your choice, then top it with a few spoonfuls of the whipped matcha mix. Enjoy the taste of Matcha Dalgona No Egg in every sip!

Top Tips

If you don't have a stand mixer or hand mixer, use a frother or chaser (tea whisk).
For non-vegans, you may whip some egg whites instead of aquafaba – the liquid from boiling chickpeas or canned.
Feel free to add a pinch of cinnamon or nutmeg powder, edible essential oils, and a slice of citrus fruit to customize this drink.
This can also be served hot. Simply warm the milk in a microwave or on the stovetop, then add the froth.

Frequently Asked Questions

Why is my dalgona not whipping?

It might be because your aquafaba isn’t cold or you're using too much liquid. Make sure to use chilled aquafaba from a can of chickpeas and whip it with a clean, dry bowl and whisk. Also, don’t add the matcha or sugar too early—wait until stiff peaks start to form first!

What kind of matcha should I use?

You can use culinary grade for everyday drinks or ceremonial grade matcha powder for a smoother, high-quality flavor.

What does dalgona matcha latte taste like?

It has a sweet and moorish vegetal taste with undertones of umami that set your taste buds aflutter.

5 from 2 votes

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Matcha Dalgona No Egg

A delicious plant-based Matcha Dalgona No Egg recipe topped with a whipped matcha foam which makes a pretty and healthy drink!

Prep Time10

Total Time10

Course: drink

Cuisine: Filipino, korean

Servings: 2 large cups*

Calories: 10kcal

Author: Lainey

Ingredients

Instructions

In a small bowl add matcha powder, lukewarm water and mix until well combined.
In a large bowl, add aquafaba and whisk until it has stiff peaks-like consistency.
While mixing, gradually add powdered sugar, matcha mix and mix until combined.
Fill a glass with a plant based milk of your choice, then top with a few spoonfuls of the whipped matcha mix and serve!

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Notes

*This recipe is enough for 2 large cups, or 4 smaller ones (as in the pictures).

Serving: 1servingCalories: 10kcalCarbohydrates: 1gProtein: 1gSodium: 0.4mgPotassium: 0.02mgSugar: 1gVitamin A: 100IUCalcium: 0.2mgIron: 0.4mg

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

Best Ice Scramble

Jul 1, 2021 · 2 Comments

This Ice Scramble or Iskrambol is a fun and easy-to-make Filipino dessert made of shaved ice, sugar, condensed milk, and pineapple syrup! It's a refreshing cup of sweet frozen treat that is so perfect to beat the summer heat!

Looking for more refreshing Filipino Desserts? Try my Mais Con Yelo, Whipped Mango (Dalgona Inspired), or a family favorite- Halo Halo!

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What is Ice Scramble?

Ice scramble is a famous frozen dessert and one of the favorite cold snacks or street foods in the Philippines. People think it first came from Iloilo, a place in the Philippines.

The dessert got its name because people mixed or "scrambled" the ingredients with the straw that came with it.

Traditional Filipino ice scramble is made of shaved ice, banana extract, evaporated milk, sugar (or condensed milk), and a little pink food coloring. It's a bright and fun dessert for kids to eat! On top, you can add different things like marshmallows, pinipig (rice krispies), and milk powder.

Street vendors usually sell these outside elementary schools, and kids and adults love eating them as a dessert after school. It's the best treat any Filipino kid could ever want!

Substitutions

Use agave or cane sugar if you don't have refined sugar.
Try different syrups like strawberry or mango for a new taste.
Use skimmed milk or almond milk instead of powdered milk for a different texture.

Variations

Adjust the amount of sweeteners to make it as sweet as you like.
For banana-flavored scramble, use 1 teaspoon of banana essence instead of pineapple syrup.
Toppings options: Milk powder, pinipig (rice crispies), candy sprinkles, wafer sticks, tapioca pearls, strawberry syrup, chocolate chips and mini marshmallows.

Storage

Unfortunately, this delicious treat is best served immediately!

Top Tips

Prepare all ingredients beforehand and store them in the fridge.
Use store-bought shaved ice if you’re in a hurry.
Don’t let the ice melt before mixing; it will dilute the flavors.

ice scramble drizzled with a chocolate syrup

Ingredients

Listed below are all the ingredients you will need:

shredded ice
concentrated pineapple syrup
powdered milk
refined sugar
chocolate syrup
condensed milk
chocolate sprinkles

Instructions

In a large bowl, add shredded ice, pineapple syrup, powdered milk, sugar and mix until well combined:

mixture of shredded ice, pineapple syrup, powdered milk and sugar in a large bowl

Then in a serving bowl or cup, add the ice mixture, drizzle chocolate syrup, condensed milk, and chocolate sprinkles and best serve immediately:

drizzled chocolate syrup, condensed milk, and chocolate sprinkles on the ice scramble

Frequently Asked Questions

Do I need to use shredded ice?

No, but it's best to use shredded ice because it gives the ice scramble a slushy texture.

What is another way to shred the ice?

If you have a large block of ice, you can use a knife and cut the ice starting with the corners. Or use a blender and and blend the ice, or wrap a handful of ice in tea towels and smash with a rolling pin or meat tenderizer.

Can I use different syrups?

Absolutely! Feel free to experiment with flavors like strawberry, mango, or even chocolate syrup.

5 from 2 votes

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BEST Ice Scramble

A delicious, sweet and easy-to-make Filipino frozen dessert that is so refreshing and perfect to serve during hot summer days!

Prep Time5

Total Time5

Course: Dessert

Cuisine: Filipino

Servings: 3

Calories: 313kcal

Ingredients

Ice Mixture:

▢ 2 cups shredded ice
▢ ½ cup concentrated pineapple syrup
▢ ½ cup powdered milk
▢ ¼ cup refined sugar

Toppings:

▢ ¼ cup chocolate syrup
▢ ⅓ cup condensed milk
▢ 2 tablespoons chocolate sprinkles

Instructions

Prepare the Ice Mixture:

In a large bowl, combine the shredded ice, concentrated pineapple syrup, powdered milk, and refined sugar.
Mix until everything is well combined.

Assemble the Dessert:

In a serving bowl or cup, add the ice mixture.
Drizzle the top with chocolate syrup and condensed milk.
Sprinkle with chocolate sprinkles.

Serve:

Serve immediately and enjoy!

Leave a Comment

Serving: 1gCalories: 313kcalCarbohydrates: 49gProtein: 9gFat: 9gSaturated Fat: 6gCholesterol: 32mgSodium: 148mgPotassium: 466mgFiber: 1gSugar: 45gVitamin A: 290IUVitamin C: 3mgCalcium: 299mgIron: 1mg

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Blueberry Popsicles with Yogurt

Jun 18, 2021 · 3 Comments

These Blueberry Popsicles with Yogurt, made of frozen blueberries, creamy yogurt and crunch cookie base, are a simple and delicious snack to whip up this summer to keep you cool and they’re actually healthy too!

Looking for more popsicle recipes? Try my delicious Piña Colada Mango Popsicles, Chia Strawberry Popsicles, or my Chocolatey Nutella Popsicles (using only 3 ingredients)!

delicious blueberry popsicles on a white plate and garnished with mint leaves and blueberries

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Substitutions

Fresh Blueberries: If you like fresh blueberries better, you can use them instead of frozen ones. This makes the popsicles taste better and gives them more vitamin C.
Vanilla Yogurt: Use vanilla yogurt instead of Greek yogurt for a sweeter taste. It adds a yummy vanilla flavor to your summer treat.
Blueberry Greek Yogurt Popsicles: For a healthier option, use blueberry Greek yogurt instead of plain Greek yogurt. This gives more blueberry flavor and adds extra protein and calcium.

Variations

Puree: Try blending other fruits into a puree and mixing them with the blueberry mixture. Mango, peach, or strawberry puree can add a bright flavor and extra vitamins to your popsicles.
Vegan Option: For a vegan version, use coconut milk and agave nectar instead of cream cheese, Greek yogurt, and honey. This dairy-free option still tastes creamy and delicious.
Nutritional Boost: Add a handful of spinach to the blueberry compote before blending it in a blender. This won’t change the flavor much but will add more vitamins, like vitamin C and potassium.

Storage

Store these popsicles in the freezer for up to 1 month without getting freezer burn. Wrap each popsicle with cling wrap or parchment paper, then put them in a freezer-safe bag.

Top Tips

Remove most of the liquid from the blueberries, or the compote will be too runny.
To easily take the popsicles out of the mold, run warm water over the mold for 15-30 seconds.
If you can’t find digestive biscuits, use graham crackers and add about 1 tablespoon of sweetener.
Use a blender to make the blueberry compote smoother by blending the defrosted blueberries into a puree before cooking. This makes the popsicles more uniform.
If you’re in a hurry, use smaller molds to reduce the freezing time. Smaller yogurt pops freeze faster and are just as tasty.

Ingredients

Listed below are all the ingredients you will need:

frozen blueberries
cream cheese
Greek yogurt
honey
lime juice
lime zest
digest cookies
melted butter

Equipment:

ingredients for blueberry popsicles with yogurt

Instructions

How to make compote:
Allow the frozen berries to defrost for at least 1 hour before starting. Once defrosted, remove all the liquid except for about 2 tablespoons.

In a saucepan over medium heat, add 1 tablespoon of honey and cook until the blueberries are soft enough to mash.

Mash only half of the blueberries using a spoon, then remove the saucepan from the fire and allow to cool completely. The blueberries should be an almost jam-like consistency:

In a medium size bowl, add cream cheese and beat using a hand held mixer until smooth and creamy.

Then add yogurt, 4 tablespoons honey, lime juice, lime zest and whisk until just combined making sure to scrape down the sides of the bowl, set aside:

whisked yogurt, honey. lime juice and lime zest in a clear glass bowl

In a small bowl, add crushed cookies with the melted butter and mix until combined.

Assembling the popsicles:

Layer the popsicle molds with the blueberry compote and cream cheese mixture until the molds are almost full. Then top with the cookie mixture and add in the popsicle sticks and pop into the freezer.

Freeze the blueberry yogurt popsicles for at least 6 hours (preferably overnight):

crushed cookies and added to the popsicle molds with the blueberry compote and cream cheese mixture

Frequently Asked Questions

How can I make popsicles without a mold?

Line loaf pan with plastic wrap.
Pour in popsicle filling.
Cover with aluminum foil then poke sicks through (the aluminum foil helps to keep the sticks standing upright)
Freeze until solid.

Why popsicles will not freeze?

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How to make popsicle less icy?

5 from 2 votes

Print Pin Recipe

Blueberry Popsicles with Yogurt

These delicious and easy to make Blueberry Popsicles with Yogurt made of frozen blueberries, yogurt and crushed cookies are perfect frozen treats for summer! They are creamy, healthy and kid-friendly!

Prep Time10

Chill Time8

Total Time8 10

Course: Dessert

Cuisine: American, Filipino

Servings: 6 popsicles

Calories: 127kcal

Author: Lainey

Equipment

Popsicle Mold
popsicle sticks

Ingredients

Instructions

Blueberry Compote:

Allow the frozen berries to defrost for at least 1 hour before starting. Once defrosted, remove all the liquid except for about 2 tablespoons.
In a saucepan over medium heat, add 1 tablespoon of honey and cook until the blueberries are soft enough to mash.
Mash only half of the blueberries using a spoon, then remove the saucepan from the fire and allow to cool completely. The blueberries should be an almost jam-like consistency.

Cheesecake:

In a medium size bowl, add cream cheese and beat using a hand held mixer until smooth and creamy.
Then add yogurt, 4 tablespoons honey, lime juice, lime zest and whisk until just combined making sure to scrape down the sides of the bowl, set aside.

Cookie Base:

In a small bowl, add crushed cookies with the melted butter and mix until combined.

Assembling the popsicles:

Layer the popsicles molds with the blueberry compote and cream cheese mixture until the molds are almost full.
Top with the cookie mixture
Add in the popsicle sticks and pop into the freezer and freeze for 6 hours or best overnight.
To serve, run warm water over the popsicle mold for about 10 seconds to make it easier to remove popsicles.

Leave a Comment

Serving: 1servingCalories: 127kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 13mgSodium: 50mgPotassium: 67mgFiber: 1gSugar: 19gVitamin A: 158IUVitamin C: 4mgCalcium: 25mgIron: 1mg

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

Healthy Zucchini Muffins

Jun 14, 2021 · 1 Comment

These Healthy Zucchini Muffins are moist, fluffy, and easy to make! It's foolproof and packed with pantry ingredients like flour, cinnamon, oil, and sugar!

Needing more muffin recipes? Try these Blueberry Lemon Poppy Muffins, Vegan Banana Chocolate Muffins, or the classic Banana Muffins topped with cinnamon sugar streusel.

zuchinni muffins and cups of chocolate drinks in a tray

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Top Tips

Make sure to remove as much moisture from the zucchini after shredding, if not, the muffins will become soggy.
I like my muffins less sweet, so I only add ½ cup sugar and it tasted amazing. Feel free to add less sugar for a less sweet muffin.
Storage: Keep at room temperature for up to 4 days loosely covered on the counter.
Freezing muffins: Muffins can be frozen after baking (make sure to completely cool). Then place in a freezer-safe bag or container, remove air, and store for up to 2 months.
- To thaw, place on the counter for several hours.

Substitutions

All-Purpose Flour: If you want to make the muffins gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Make sure the blend is suitable for baking.
Coconut Sugar: Coconut sugar can be replaced with an equal amount of brown sugar, granulated sugar, or a sugar substitute like stevia or monk fruit sweetener. Adjust the sweetness according to your taste.
Eggs: To make the muffins vegan, replace each egg with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it becomes gelatinous.
Vegetable Oil: Instead of vegetable oil, you can use melted unrefined coconut oil, olive oil, or melted butter. Keep in mind that using butter will make the muffins non-vegan.
Zucchini: If zucchini is not available, you can substitute it with grated carrots, shredded apples, or mashed bananas. These alternatives will add moisture and flavor to the muffins.
Vanilla Extract: If you don't have vanilla extract, you can omit it or use other extracts like almond extract or lemon extract for a different flavor profile.
Raisins: The raisins can be omitted if you have allergies or prefer not to use them. You can also replace it with other add-ins like chocolate chips, dried cranberries, or shredded coconut.

zucchini muffins on a dessert plate along with the two cups of chocolate drink on a tray

Variations

Chocolate Chip Zucchini Muffins: Add ½ to ¾ cup of dark chocolate chips or semi-sweet chocolate chips to the batter for a chocolatey twist.
Nutty Zucchini Muffins: Increase the amount of chopped nuts (such as walnuts, pecans, or almonds) to ¾ cup or add a combination of different nuts for added crunch and flavor.
Spiced Zucchini Muffins: Add 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg or pumpkin spice blend to the dry ingredients for a warm and cozy flavor profile.
Cream Cheese Swirl Zucchini Muffins: After portioning the muffin batter into the muffin cups, add a dollop of softened cream cheese to the center of each muffin and swirl it gently with a toothpick for a creamy surprise inside.

Storage

Cool Completely: Allow the muffins to cool completely on a wire rack before storing them. This prevents excess moisture from accumulating inside the storage container.
Room Temperature: If you plan to consume the muffins within 1-2 days, you can store them at room temperature in an airtight container or a resealable plastic bag. Make sure the container is tightly sealed to maintain freshness.
Refrigeration: For longer storage (up to 4-5 days), refrigerate the muffins in an airtight container. This helps to preserve their freshness and prevents them from spoiling quickly.
Freezing: Muffins can also be frozen for extended storage. Once they have cooled completely, place them in a single layer on a baking sheet and freeze them for about 1-2 hours until they are firm. Then, transfer the frozen muffins to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
- Thawing: When you're ready to enjoy the frozen muffins, thaw them at room temperature or gently reheat them in the microwave for a few seconds to restore their softness and freshness.

Ingredients

Listed below are all the ingredients you will need:

all-purpose flour
granulated sugar
baking powder
baking soda
salt
cinnamon
large eggs
vegetable oil
zucchini
raisins, optional

Instructions

Preheat oven to 350 degrees and fill muffin pan with liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cinnamon until combined, set aside:

flour, sugar, baking powder, baking soda, salt and cinnamon mixture in a large bowl with a whisk

In a small bowl, add raisins and sprinkle with about ½ teaspoon of flour mixture. This will help them from sinking to the bottom, set aside.

In a small bowl, whisk together eggs and oil:

raisins sprinkled with flour mixture in a small bowl, and eggs with oil mixture in another small-sized bowl beside a large bowl with the dry ingredients

Then add egg mixture to the dry ingredients and blend just until combined. Stir in zucchini and raisins, if using:

added the egg mixture, squeezed zucchini and raisins with flour into the dry ingredients

Mix until just combined, and then pour into the muffin pan filling it up about ¾ full.

Bake for 12-15 minutes or until a toothpick inserted in a middle comes out clean and remove from the oven and cool completely on a wire rack.

Frequently Asked Questions

Should you squeeze water out of zucchini for bread?

Removing excess water from grated zucchini, easily done by hand, prevents the bread from becoming overly moist during baking.

Why are my zucchini muffins soggy?

To prevent soggy zucchini muffins, ensure you properly drain and squeeze excess moisture from the grated zucchini, avoid overmixing the batter, bake at the correct temperature for the recommended time, and allow the muffins to cool completely before storing.

How do you shred zucchini without a shredder?

You can shred zucchini without a shredder by using a box grater with medium-sized holes, a food processor with a shredding blade, finely chopping it with a knife and chopping board, using a mandoline slicer with a julienne blade, or creating thin strips with a vegetable peeler.

Amazing Filipino Green Mango Shake

Jun 10, 2021 · 10 Comments

This Amazing Filipino Green Mango Shake is refreshingly delicious and super easy to make! You just need 5 simple ingredients and a few minutes to make it. It's sweet and tangy, perfect for any time you need a quick treat.

Looking for more mango recipes? Try my refreshing Vegan Mango Ice Candy, Pina Colada Mango Popsicles, or some delicious drinks like my Pineapple Mango Smoothie or the fan-favorite Mango Shake!

green mango shake in a tall glass with a green straw

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What is a Green Mango?

In the Philippines, there's a special mango called the evergreen mango, or green mango. It stays green even when ripe and has a sweet and sour taste. Green mangoes are popular in the summer and during holidays like fiestas. They're loved for their unique flavor and are used in many traditional dishes and drinks.

Ingredients

Listed below are all the ingredients you will need:

green mango
banana
whole milk
brown sugar
ice

Instructions

Place the green mango chunks, banana, milk, sugar, and ice cubes in the blender and blend until smooth. A High-speed blender will take about 1 minute, but all other blenders will take about 2-3 minutes.

Transfer to a tall glass and serve immediately:

Substitutions

Mango Alternatives: Swap Filipino Green mangoes for any ripe mango.
Milk Option: Opt for evaporated milk if whole milk is unavailable. If you're plant based, use your favorite one.

Variations

Tropical Flavor: Add a splash of Del Monte sweetened pineapple juice drink.
Nutrient Boost: Increase protein by incorporating Greek yogurt.
Sweetness Options: Experiment with agave or coconut sugar for different flavors.

Storage

Fresh Enjoyment: Best served fresh; store leftovers in the fridge for a few hours.
Mixing Reminder: Stir well before serving to mix any separation.

Top Tips

Consistency Trick: Freeze mango flesh in ice trays for a thicker shake.
Chill Factor: For a colder shake, consider adding additional ice cubes.
Sweetness Control: Adjust sweetness with sugar, one tablespoon at a time.

Frequently Asked Questions

What do Filipinos eat with green mango?

Filipinos often enjoy green mangoes with a sprinkle of salt or a dip made from bagoong (fermented shrimp paste). It's a delightful combination of sweet and salty flavors that's popular as a snack or appetizer.

Why do Filipinos love mangoes?

Filipinos love mangoes not only for their delicious taste but also for mango health benefits. Mangoes are rich in vitamin C, calcium, potassium, antioxidants, and fiber, making them a nutritious addition to any diet.

Which type of mango are best for mango shakes?

For mango shakes, ripe Philippine mangoes are the best choice. Their sweet and juicy flesh lends a rich flavor and creamy texture to the beverage, resulting in a truly refreshing and satisfying drink.

delicious green mango shake in a tall glass with a green straw

4.75 from 4 votes

Print Pin Recipe

Amazing Filipino Green Mango Shake

This is a quick and easy 5-ingredient Amazing Filipino Green Mango Shake recipe that is healthy, and delicious! It's a perfect drink for a hot day, providing a nutritious boost from the fruit and other simple ingredients.

Prep Time3

Total Time3

Course: drink

Cuisine: Filipino

Servings: 2

Calories: 508kcal

Ingredients

Instructions

Place the green mango chunks, banana, milk, sugar, and ice cubes in the blender and blend until smooth. A High-speed blender will take about 1 minute, but all other blenders will take about 2-3 minutes.
Pour into a tall glass and serve immediately.

Leave a Comment

Serving: 1gCalories: 508kcalCarbohydrates: 104gProtein: 10gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 131mgPotassium: 1068mgFiber: 6gSugar: 90gVitamin A: 2244IUVitamin C: 70mgCalcium: 335mgIron: 1mg

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

Tofu Satay with Peanut Sauce

Jun 6, 2021 · Leave a Comment

This Tofu Satay with Peanut Sauce is flavor-packed with curry paste, peanut butter, and more! It's served with a creamy peanut dipping sauce that will leave you wanting for more!

Love tofu dishes? Try my Tofu Poke, Tofu Wraps, or Tofu Kilawin (Vegan Fish)!

Tofu Skewers with Peanut Sauce and garnished with coriander

What is Tofu Satay?

This Tofu Satay recipe is tofu marinated in a red/yellow Thai curry paste, coconut and other delicious ingredients. Then it's placed onto skewers and baked or grilled to be cooked. It's a great dish to serve for a healthy lunch or dinner with the whole family. It's easy to make, tasty, and rich in protein!

Tips & Procedures:

Check the curry paste for vegan friendliness as some brands contain fish oil.
Before cutting the tofu into pieces, press the tofu to remove access water for optimal taste!
Feel free to use seitan, tempeh, or your favorite protein
For variations, add red bell peppers, mushrooms, or zucchini to the skewers.
If you have extra peanut sauce, use it in a stir fry or use it as a dressing by thinning it out with water.
Storage: Tofu satay should keep in a sealed container in the refrigerator for 2-3 days. Peanut sauce for 7 days in the refrigerator.

tofu sayang with peanut sauce on a gray plate

How to Make Tofu Satay with Peanut Sauce:

Listed below are all the ingredients you will need:

Ingredients:

firm tofu
chopped peanuts
chopped cilantro (for garnish)

Marinade:

coconut milk
vegetable oil
honey
soy sauce (my favorite brand of soy sauce)
red/yellow Thai curry paste
minced garlic
salt

Peanut Sauce:

coconut milk (all-natural!)
smooth roasted peanut butter
water
brown sugar
red Thai curry paste
soy sauce
pinch of salt

Preheat the oven to 400 degrees Fahrenheit. Next, combine all the marinade ingredients in a large bowl and toss in the tofu and marinate for 15 minutes:

tofu and marinade ingredients combined on a large bowl

Place the tofu pieces into the skewers with 3-4 pieces, then on a wire rack to bake in the oven for 25 minutes:

tofu cubes placed on skewers then arranged on a wire rack to bake

Meanwhile, combine the ingredients for peanut sauce in a small saucepan and Simmer for 3 minutes or until thickened while constantly stirring. Pour the sauce into a small bowl and set aside:

simmered and stirred the ingredients of peanut sauce in a small saucepan using a wooden ladle

Remove the baked tofu from the oven and brush with the peanut sauce and sprinkle with chopped peanuts and cilantro before serving:

baked tofu brushed with the peanut sauce and sprinkled with chopped peanuts and cilantro

Frequently Asked Questions:

Can I use soft or medium firm tofu?

No, firm or extra firm tofu works best.

Can I grill my satay?

Absolutely! 10 to 12 minutes on each side on a low flame should do it!

Cool and Creamy Filipino Mango Sago Recipe

Jun 3, 2021 · 6 Comments

This Mango Sago is a satisfying summer dessert filled with fresh mango chunks, tapioca pearls, and coconut milk!

Love mangos? Try my Mango Ice Cream, Mango Float, or my Whipped Mango Drink (Dalgona Inspired)! Or love Mochi? Try my Mango Mochi!

delicious mango tapioca in a glass cup with stainless spoon

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What is Mango Sago?

It's a popular Asian dessert, usually served in Asian restaurants or stores. It is said to have originated in Hong Kong, but its popularity spread to neighboring countries like the Philippines, China, and Singapore.

putting mango tapioca in three glass cups from a large bowl using a stainless serving spoon

Ingredients

ripe mangoes
mango juice
coconut milk
sugar
tapioca pearls
evaporated milk

Instructions

Follow the directions on how to cook the tapioca pearls, making sure to drain the pearls completely.

In a blender, add 1 cup of diced mangoes, mango juice, and coconut milk, and blend until smooth.

Next, transfer to a large mixing bowl and stir the remaining ingredients until fully combined and chill before serving.

added diced mangoes, mango juice, coconut milk in a blender and transferred the puree in a large bowl

Substitutions

If you can't find sago pearls, you can use tapioca pearls.
If you don't have mango available, you can serve it with fresh berries, pineapple, or even frozen fruit!
If you want to make this dairy-free use your favorite plant based milk instead.

Variations

The best kinds of mangos to use are Carabao or Alphonso mangos! These mangos are usually sweeter than any other mango variety! You can find them at your local Asian market or Trader Joe's.
Instead of using granulated sugar, use ¼ cup of condensed milk. If you want it less sweet, add less.
If your mangos are really sweet, add less sugar.
If you looking for more texture instead of only using mango juice, use mango puree

Storage

Store in the fridge for up to 5 days in an airtight container.

Frequently Asked Questions

Is tapioca pearls and sago the same?

No. Tapioca pearls are made from the starch of cassava while sago is made from the starch of tropical palm trees. But they taste very similar.

Does sago need to be soaked?

No, it will affect the texture, just follow the directions of the package.

How does sago taste like?

Neutral tasting very similar to tapioca pearls.

4.63 from 8 votes

Print Pin Recipe

Filipino Mango Sago Recipe

A sweet and delicious summer dessert made of fresh mangos chunks, tapioca pearls, and coconut milk!

Prep Time15

Chill Time30

Total Time45

Course: Dessert

Cuisine: Filipino

Keyword: Mango Sago

Servings: 4

Calories: 431kcal

Ingredients

Instructions

In a blender, add 1 cup of diced mangoes, mango juice, coconut milk, and puree until smooth.
Follow the directions on how to make tapioca pearls.
Transfer to a large bowl and mix the remaining ingredients until fully combined.
Chill in the refridgerator for at least 30 minutes before serving.

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Serving: 1gCalories: 431kcalCarbohydrates: 83gProtein: 5gFat: 10gSaturated Fat: 8gCholesterol: 14mgSodium: 59mgPotassium: 402mgFiber: 2gSugar: 37gVitamin A: 1665IUVitamin C: 48mgCalcium: 163mgIron: 2mg

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

Vegan Oatmeal Burgers

May 30, 2021 · 2 Comments

Try these scrumptious and grill-worthy vegan oatmeal burgers that are packed with flavor and nutrition! You will surely enjoy a burger that’s both delicious and healthy in this easy vegan recipe!

Looking for more grill recipes? Try my vegan Filipino Chicken Barbecue (Veggie Chicken Inasal) or my Filipino Grilled Mushrooms (Vegan Isaw) or my Grilled Eggplant with Coconut Milk!

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What is a Vegan Oatmeal Burger?

A vegan oatmeal burger is a filling, plant-based burger patty made with oats, white beans, tomato sauce, spices, and seasoning. The base is made of oats and white beans, which provide a satisfying texture, and the seasonings give a rich taste, making this a healthy and simple meal to prepare.

The combination of the ingredients and the forming of the mixture into patties results in a delightful alternative to meat-based oat burgers, ideal for a healthy lifestyle. Burgers are usually pan-fried till golden brown on both sides, producing a firm, delicious patty.

These burgers, which are high in fiber and plant-based protein, make for a nutritious and filling lunch or dinner. Are you ready to give this veggie burger recipe a try? Learn more about this dish and cook it yourself today!

Variations

Mexican-Inspired: Add corn, jalapeños, black beans, and smoky paprika, salsa for bold tastes.
BBQ-Flavored: Serve with coleslaw and BBQ sauce, smoked paprika, and green bell peppers.
Mediterranean Style: Serve with hummus or tzatziki, and garnish with sun-dried tomatoes, olives, oregano, and parsley.

Substitutions

Oil: If you don't have olive oil on hand, avocado, vegetable or canola oil works. You may use water or vegetable broth to moisten the mixture or to sauté the onions for a lower-fat option.
Onion: Use yellow onion, shallots, or scallions instead of red onion, if unavailable.
Beans: You may replace white beans with chickpeas for a similar flavor, black beans for bold taste, and lentils for a heartier texture.
Tomato Sauce: Alternatively, you can use ketchup, salsa, or crushed tomatoes instead of tomato purée or sauce.
Herbs: If cilantro is not available, substitute parsley, mint, or basil.

Storage

Store in an airtight container and refrigerate for up to 5 days or in a freezer for one month.

Ingredients

Listed below are all the ingredients you will need:

olive oil
red onion
white beans
tomato purée or tomato sauce
quick oats
cilantro
juice of half a lemon
cumin powder
coriander powder
cayenne pepper
sea salt
black pepper

ingredients for vegan oatmeal burgers recipe

Instructions

Heat a medium-sized pan over medium heat with 1 tablespoon oil and cook onion until tender, about 3 minutes. Remove the pan from the stove and allow it to cool down.

In a mixing bowl, add beans and mash with a fork, then add tomato purée, oats, cilantro, lemon juice, spices, onion, and mix until combined:

mashed beans with tomato purée, oats, cilantro, lemon juice, spices, onion

Divide into 3 balls and press with your hands to form 3 patties. Then heat a pan or skillet with 2 tablespoons oil on medium heat, cook patties until golden brown:

cooking three vegan oatmeal patties on a pan

Serve as a burger in buns or eat with rice. Enjoy!

Top Tips

Make sure to use quick oats, rolled oats take longer to cook.
Fresh or canned white beans work, use whatever you have on hand.
If you want smaller patties, you can easily divide the patties into 6.

FAQ

Can I store the oat patties in the freezer?

Absolutely! Just place a piece of parchment or freezer paper between the patties. Then reheat and enjoy!

Why add oats to burgers?

Burgers with oats have a better texture, the contents bond together, and moisture is retained. They can replace breadcrumbs with something gluten-free and offer an additional nutritious boost from fiber.

What can you use to bind a vegan burger?

Oats, flax or chia seeds (combined with water to produce a gel), mashed beans, or breadcrumbs can all be used to bind a vegan burger. These hold the burger together while keeping it firm and moist.

Berry Fruit Tart

May 27, 2021 · Leave a Comment

This Berry Fruit Tart has a sweet creamy base, loads of fresh fruit, and it's vegan! Make up this summery fresh fruit tart that is perfect for picnics- since nothing says summer like picnics and fresh fruit!

Here are more fruity desserts you will want to try: Vegan Fruit Cheesecake, White Chocolate Fruit Tart, my refreshing Filipino Fruit Salad, or these Easy Fruit Popsicles!

Tips & Variations:

Tart Shell Variations: Feel free to use almonds, cashews, or a mix of nuts!
Use pitted dates or if they have pits, make sure to remove them before blending!
It's important to use coconut cream, this is what helps solidify the filling. If you can't find coconut cream, use full-fat coconut milk and place it in the fridge overnight. When you open the can, scrape the thickened top layer, measure, then use!
Make in Advance: Make the filling separately and store it in an airtight container in the refrigerator. Wash the fruit and store in the fridge, bake the pie crust and store in plastic baggie at room tempature, and the tart shell should be covered and stored at room temperature. When ready to eat, assemble and serve!
Storage: Store in the refrigerator covered in plastic wrap for up to 5 days!

a slice of berry fruit tart topped with mixed berries on a white plate

How to Make Berry Fruit Tart:

Listed below are all the ingredients you will need:

Tart shell:

dates
mixed nuts
almond flour

Cream:

almond milk
gelatin
coconut cream
strawberries
honey

Topping:

strawberries
blackberries
blueberries
cherries
raspberries
pie shell

delicious fruit Tart with blackberries in a small bowl

Frequently Asked Questions:

How to glaze the fruit?

Pick a jam or jelly that will compliment the color and flavor of the tart. In a small saucepan, add 1 tablespoon of water and ½ cup of jelly or jam. Heat over medium heat until mixture is liquefied. If using jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds. Allow it to cool, then gently brush over fruit fruits.

Can I use other fruits?

Absolutely! You can use mango, tangerines, peaches, whatever your heart desires!

Korean Zucchini Pancakes

May 23, 2021 · 3 Comments

These Korean Zucchini Pancakes are made with summer zucchini and are quick, easy and so delicious! Make these for an appetizer, snack, or light meal!

Love Pancakes? Try my Fluffy Japanese Souffle Pancakes, Egg-Free Pancakes, or my Butter Pecan Pancakes!

Zucchini Pancakes on a white plate and garnished with green onions

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Health Benefits of Zucchini

Low in Calories: Only about 19 calories per cup, ideal for weight management.
Nutrient-Rich: Good source of vitamins A, C, K, folate, potassium, and magnesium.
High in Antioxidants: Contains lutein and zeaxanthin, beneficial for eye health.
Promotes Digestion: High fiber content aids in digestion and prevents constipation.

Substitutions

Spices: Use chopped green onions, scallions or garlic instead of minced onions for different flavor profiles.
Other Oils: Substitute with canola oil or sesame oil if vegetable oil isn't available.

Variations

Cheese Zucchini Pancakes: Add grated cheese to the batter for extra flavor.
Spicy Zucchini Pancakes: Increase chili powder or add chopped jalapeños for heat.
Herbed Zucchini Pancakes: Mix in chopped herbs like parsley or dill for freshness.

Storage

If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to two days. To reheat, simply place them in a hot skillet for 2 minutes on each side or in the oven at 350°F for about 10 minutes.

Top Tips

Zucchini: Feel free to use any type of zucchini you have available- any works as long as it's firm, smooth, and has a slight gloss.
It's best to use a cheesecloth when squeezing the water from the zucchini, however, if you don't have that available a clean handkerchief (I've used this kind of handkerchief) or even a thin pillowcase would work!
Sauce: You can eat this plain or in your favorite sauce. Here's a simple one: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, a bit of black pepper, then mix until combined.

a stack of sliced Zucchini Pancakes on a white plate and garnished with green onions

Ingredients

Listed below are all the ingredients you will need:

zucchini
salt
pancake mix
water
egg
onions
chili powder
vegetable oil

Instructions

In a large bowl, add grated zucchini, and salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth:

grated zucchini and salt mixture in a large bowl then poured in a strainer

In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine:

zucchini, pancake mix, water, large egg, minced onions, and chili powder mixed in a large bowl

In a large pan, add oil over medium-high heat. Using an ice cream scooper or big spoon, scoop out the batter and place it into the heated large skillet, if possible place three to four pancakes at once.

Cook the korean pancakes for 2 minutes on each side until light golden brown and repeat the process with the remaining batter:

cooked the zucchini pancakes in a large pan

Frequently Asked Questions

Can I use "Just Add Water" Pancake mix?

Absolutely- any works!

What if I don't have pancake mix?

Make your own! Simply mix, 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, and 1 tablespoon white sugar. Store in an airtight container until ready to use!

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini. Make sure to thaw it completely and squeeze out all the excess water before using it in the batter.

a stack of Zucchini Pancakes garnished with green onions

5 from 2 votes

Print Pin Recipe

Korean Zucchini Pancakes

An easy and healthy Korean Zucchini Pancakes recipe made with zucchini, pancake mix, egg and chili powder.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Filipino, korean

Servings: 2

Calories: 260kcal

Ingredients

Instructions

In a large bowl, add grated zucchini, salt and allow it to sit for 15 minutes. After 15 minutes, squeeze the liquid out of the zucchini using a cheesecloth.
In a large bowl, add zucchini, pancake mix, water, large egg, minced onions, chili powder, and stir to combine.
In a large pan, add oil over medium-high heat.
Using an ice cream scooper, scoop out the batter and place it into the heated skillet, if possible place three to four pancakes at once.
Cook the pancakes for 2 minutes on each side until lightly golden and repeat the process with the remaining batter.
Serve with a soy sauce-based dipping sauce ane best served immediately.

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Serving: 1gCalories: 260kcalCarbohydrates: 16gProtein: 8gFat: 19gSaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 800mgPotassium: 532mgFiber: 3gSugar: 5gVitamin A: 603IUVitamin C: 29mgCalcium: 114mgIron: 2mg

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

Best Buko Pandan Drink

May 20, 2021 · 1 Comment

Quench your thirst and beat the summer heat with this refreshing drink—Buko Pandan Drink! It's made with fresh coconut meat and coconut water!

Love coconut? Try my Buko Pandan Dessert (Coconut Pandan Dessert), Buko Pandan Ice Cream Coconut Pandan Ice Cream, or my delicious Buko Pie (Coconut Pie)!

a glass of buko pandan juice and a spoonful of shredded fresh coconut meat above it

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What is Buko Pandan made of?

Buko Pandan is usually made of young coconut meat, pandan-flavored gelatin, condensed milk, coconut water, and optional tapioca pearls, creating a refreshing Filipino dessert salad and is considered a street food in the PHilippines.

What is Pandan?

It's a leaf that is used in dessert or savory dishes in the Southeast Asia countries like the Philippines to name a few. The Pandan leaf is not usually eaten but flavors the food and has an incredibly sweet and mild aroma.

Pandan Health Benefits:

Assists in lowering blood pressure
Controls blood sugar levels
Assists in pains and cramps
Alleviates Gout
Good for skin and hair health

Top Tips

Drizzle coconut cream on top of the drink for a richer and creamier texture.
Add a drizzle of condensed milk for extra sweetness and creaminess.
Blend the drink with a scoop of coconut or pandan-flavored ice cream for a decadent treat.

Substitutions

Coconut Water: Substitutable with regular water, pineapple juice, or apple juice for a different flavor profile.
Pandan Powder or Syrup: If pandan powder or syrup is unavailable, you can use vanilla extract or essence for a similar aromatic note. Matcha powder can also provide a green color if desired.
Soy Milk: Substitute with almond milk, coconut milk, or regular dairy milk for a creamy texture.
Fresh Coconut Meat: Replace with diced avocado for creaminess, or omit for a lighter drink. Alternatively, use pieces of lychee or melon for added texture and flavor.

Variations

Fruit Additions:

Mango: Add diced ripe mangoes for a tropical twist and extra sweetness.
Pineapple: Include chunks of fresh pineapple to add a tangy flavor to the drink.
Strawberries: Mix in sliced strawberries for a refreshing and colorful addition.

Toppings:

Bubble Tea Style: Add cooked tapioca pearls or Sago Pearls (boba) for a fun and chewy texture similar to bubble tea.
Chia Seeds: Substitute tapioca pearls with chia seeds soaked in water for a healthier alternative.
More toppings to add: pandan jelly, jelly cubes, gulaman, coconut strips, nata de coco, agar-agar, drizzle of all purpose cream to make it creamy.

Storage

If you have leftover Buko Pandan Drink, transfer it to an airtight container or pitcher. Store it in the refrigerator for up to 2-3 days to maintain freshness. Before serving again, give it a good stir or shake to recombine any separated ingredients.

Ingredients

coconut water
pandan powder or syrup
soy milk
fresh coconut meat

Instructions

In a large pitcher pitcher, add 800 ml coconut water, and pandan powder and mix until well combined.

Next add soy milk, and fresh coconut meat and mix until combined:

mixed coconut water, pandan powder, soy milk, fresh coconut meat in a pitcher with a wooden spoon

Chill for at least 30 minutes and serve immediately:

a glass of buko pandan juice with a blue and white colored cloth underneath

Frequently Asked Questions

Can I use canned coconut milk instead of fresh coconut water?

Yes, you can substitute canned coconut milk for fresh coconut water if you prefer a creamier texture. Dilute the coconut milk with water to achieve the desired consistency.

Can I use pandan extract instead of pandan syrup?

Yes, pandan extract can be used as a substitute for pandan syrup. However, since pandan extract is more concentrated, adjust the amount used according to taste to avoid overpowering the drink.

Where can I get Pandan Leaf?

an be purchased frozen, fresh, or dried at your local Asian grocery store.

Can I make this drink without sugar?

Yes, you can adjust the sweetness of the drink according to your preference by reducing or omitting the sugar. Alternatively, you can use natural sweeteners like honey or agave syrup.

How do I prevent the drink from separating?

To prevent separation, give the Buko Pandan Drink a good stir or shake before serving, especially if it has been stored in the refrigerator.

5 from 1 vote

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BEST Buko Pandan Drink

Here's a refreshing, creamy, and healthy coconut pandan drink that can quench your thirst during hot summer days!

Prep Time5

Chill Time30

Total Time35

Course: Dessert, drink

Cuisine: Filipino

Servings: 4 cups

Calories: 541kcal

Ingredients

▢ ¾ cups coconut water
▢ 1 ½ tablespoons pandan powder or syrup
▢ 1 cup soy milk
▢ 1 cup fresh coconut meat

Pandan Syrup*

▢ 25 pandan leaves
▢ ½ cup water
▢ ½ cup sugar

Instructions

Buko Pandan Drink:

In a medium-size pitcher, add 800 ml coconut water, pandan powder and mix until well combined.
Next add soy milk, fresh coconut meat and mix until combined.
Chill for at least 30 minutes and serve immediately.

Pandan Syrup:

Prepare the Pandan Leaves: Rinse 25 pandan leaves under cold water to remove any dirt or debris. Trim off any tough ends, then cut the leaves into smaller pieces to help release their flavor.
Combine Ingredients in Saucepan: In a saucepan over high heat, combine ½ cup of water and ½ cup of sugar. Stir until the sugar is completely dissolved.
Add Pandan Leaves: Add the cut pandan leaves to the saucepan with the water and sugar mixture. Stir to combine, ensuring that the pandan leaves are fully submerged in the liquid.
Simmer: Bring the mixture to a gentle simmer over low heat. Cover the saucepan with a lid and let it simmer for about 20 minutes. This allows the pandan leaves to infuse their flavor into the syrup.
Cool and Strain: Once the syrup has finished simmering, remove it from the heat and allow it to cool slightly. Then, strain the syrup through a fine sieve or cheesecloth to remove the pandan leaves and any solid particles.
Store: Transfer the strained pandan syrup to a clean, airtight container. Allow it to cool completely before sealing the container and storing it in the refrigerator. The pandan syrup can be kept refrigerated for up to 1-2 weeks.

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Notes

*Making your own syrup is optional.

Serving: 1gCalories: 541kcalCarbohydrates: 50gProtein: 15gFat: 33gSaturated Fat: 26gSodium: 974mgPotassium: 2618mgFiber: 17gSugar: 32gVitamin A: 927IUVitamin C: 39mgCalcium: 534mgIron: 5mg

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

Asian Cucumber Salad

May 16, 2021 · 2 Comments

This simple Asian Cucumber Salad is made with crunchy cucumbers and is super light, refreshing, and perfect for hot summer days. This is a perfect quick and easy side dish you can whip up in 10 minutes!

Need more summer recipes? Try my refreshing Collard Wraps , my Filipino Style Spinach Dish, or my friend's delicious Mediterranean Cucumber Salad.

Asian cucumber salad in a bowl with chopsticks

Tips & Variations:

English cucumbers work really well for this recipe since it doesn't have many seeds. But Japanese cucumbers work the best because it's seedless!
Slice the cucumbers as thin as possible- use a mandoline if available!
Green onions: Slice the green onions thinly or keep them as long pieces- both work!
Storage: Store in an airtight container for up to 3 days. If stored longer, the cucumbers will start to lose their crispness.

How to Make Asian Cucumber Salad:

Listed below are all the ingredients you will need:

cucumbers
salt
Gochujang
black vinegar
brown sugar
sesame oil
sesame seeds
garlic paste
green onions

ingredients for Asian Cucumber Salad recipe

In a bowl, add cucumbers, and salt, mix until combined, and allow it to sit for 10 minutes. After 10 minutes, drain the liquid and set it aside"

mixed sliced cucumbers and salt in white bowl

In a separate bowl, add Gochujang, vinegar, sugar, sesame oil, sesame seeds, and garlic paste and mix until combined. Next, add green onions, then pour the mixture over the cucumbers and mix well.

Allow it to sit for 5 minutes in the refrigerator before serving:

added the Gochujang, vinegar, sugar, sesame oil, sesame seeds, and garlic paste mixture over the sliced cucumbers

Frequently Asked Questions:

What is a Japanese cucumber?

They have forest-green skin with long slender bodies. They do not contain seeds and are never bitter, you can find them at your local Asian market.

What is Gochujang?

A fermented Korean chili paste made from glutinous rice, fermented soybeans, red chili pepper flakes, and salt.

Piña Colada Mango Popsicles

May 10, 2021 · 1 Comment

Beat the summer heat with these sweet and creamy Piña Colada Mango Popsicles that are pure tropical bliss. The tropical flavors come together in minutes and are very addictive!

Want more homemade Filipino popsicles? Try these interesting and easy fruit popsicles like Apple Cider Popsicles!

Piña Colada Popsicles crowded in a white bowl

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Why You’ll Love This Recipe

I don't like buying popsicles from the store anymore. I found that making my own pops is healthier, cheaper, and also tastes so much better. I splurged on my popsicle mold, but every bite was worth it in the end!

Also, I have used the plastic popsicle molds. The silicone mold was so much easier to remove the frozen popsicle! Or feel free to use whatever you have on handlike small paper cups!

The Story Behind These Popsicles

Inspired by the classic piña colada cocktail, this recipe is fun and family-friendly. It’s like ice buko or halo-halo, but in popsicle form!

It's cold, creamy, and full of island vibes. It captures the beach spirit in every creamy, fruity swirl. You won't even need any alcohol, just pure sunshine in a stick.

Where the Popsicles Come From

The original piña colada hails from Puerto Rico, created as a sweet treat in the 1950s. Over time, it became popular across the Caribbean and Asia.

This popsicle version combines that tropical essence with Filipino ice cream favorites and fresh coconuts for a fusion twist anyone can enjoy.

When is this Dish Typically Enjoyed?

These popsicles are perfect for summer, beach trips, or anytime you need to cool down. They’re also great for backyard parties, kids’ snacks, or quick tropical desserts after dinner. Think of them as your go-to frozen sweet treat when the sun’s blazing in the Philippines.

Ingredients

Listed below are all the ingredients you will need:

Heavy whipping cream
Sweetened condensed milk
Vanilla yogurt
Cubed pineapples
Cubed mangos (about 2 large ripe mangos)
Unsweetened coconut shavings

See the recipe card for quantities.

All ingredients for this popsicle recipe in bowls

Instructions

Prepare the Cream Base

1. In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.

2. Fold in the sweetened condensed milk until well combined. Set aside.

Blend the Fruit Mixtures

3. In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.

4. In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.

5. In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Separate bowls of mixtures for the recipe

Combine with Whipped Cream

6. Mix ⅓ of the whipped cream into the pineapple yogurt mix.

7. Mix another ⅓ into the mango yogurt mix.

8. Mix the remaining ⅓ into the coconut yogurt mix.

Layer and Freeze

9. Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.

Popsicle mixture poured into the molds for freezing

10. Next, pour in the pineapple mixture, followed by the coconut mixture.

11. Insert popsicle sticks into the center of each mold.

12. Freeze for 4–8 hours or until fully set.

13. Then enjoy!

Substitutions & Variations

Ingredient Swap
Swap the heavy cream with coconut water for a lighter, dairy-free version.
Use Greek yogurt instead of vanilla for extra tang.
Variation
Add crushed graham or fresh coconuts for texture, and stir gently before freezing to keep the fruit evenly distributed.
Mistake to Avoid
Avoid over-freezing! Too much time in the freezer or too little hot water when unmolding can make them hard to remove.
Storage Tips
- These popsicles keep well for up to 2 weeks in the freezer.

Pina Colada Mango Popsicles being served

FAQs

Can I use frozen fruits instead of fresh?

Yes! Frozen mangoes and pineapples work perfectly, just thaw slightly before blending for a smooth texture.

Can I skip the condensed milk?

You can! Replace it with honey, maple syrup, or coconut sugar for a lighter sweetness.

Can kids enjoy this recipe?

Absolutely. It’s non-alcoholic, creamy, and bursting with natural fruit flavor—perfect for all ages.

Piña Colada Mango Popsicles with some ice cubes

5 from 1 vote

Print Pin Recipe

Piña Colada Mango Popsicles

Sweet, creamy, and tropical, these Piña Colada Mango Popsicles combine pineapple, mango, coconut, and yogurt into the perfect frozen treat for hot summer days!

Prep Time10

Freeze time8

Total Time8 10

Course: Dessert

Cuisine: American, Filipino

Servings: 6 popsicles

Calories: 242kcal

Ingredients

▢ ¾ cup heavy whipping cream
▢ 3 tablespoons sweetened condensed milk
▢ ¾ cup vanilla yogurt
▢ 1 cup cubed pinapples
▢ 1 cup cubed mangos about 2 large ripe mangos
▢ ½ cup unsweetened coconut shavings

Instructions

Prepare the Cream Base

In a large bowl, add heavy whipping cream and beat until it thickens slightly, but doesn’t form stiff peaks.
Fold in the sweetened condensed milk until well combined. Set aside.

Blend the Fruit Mixtures

In a blender, add ¼ cup of the yogurt and the pineapple. Blend until smooth, then transfer to a bowl and set aside.
In the same blender, add another ¼ cup of the yogurt and the mango. Blend until smooth, then set aside.
In a separate bowl, mix the remaining ¼ cup of yogurt with the unsweetened coconut shavings until combined.

Combine with Whipped Cream

Mix ⅓ of the whipped cream into the pineapple yogurt mix.
Mix another ⅓ into the mango yogurt mix.
Mix the remaining ⅓ into the coconut yogurt mix.

Layer and Freeze

Pour 1–2 tablespoons of the mango mixture into the bottom of each popsicle mold.
Next, pour in the pineapple mixture, followed by the coconut mixture.
Insert popsicle sticks into the center of each mold.
Freeze for 4–8 hours or until fully set.
Then enjoy!

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Serving: 1gCalories: 242kcalCarbohydrates: 20gProtein: 4gFat: 17gSaturated Fat: 12gCholesterol: 46mgSodium: 48mgPotassium: 245mgFiber: 2gSugar: 17gVitamin A: 791IUVitamin C: 24mgCalcium: 109mgIron: 1mg

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

You Might Also Like:

Recipes for Every Moment

It’s scorching hot outside. Need to cool down ASAP? Our Piña Colada Mango Popsicles are the refreshing treats you need - tropical flavors, fresh coconuts, and creamy heavy cream blended to save your summer mood!

How to Cook Sweet Potato Noodles

May 9, 2021 · 7 Comments

Learn how to cook sweet potato noodles and pair them with fresh veggies for a family-friendly dinner that's both healthy and flavorful. This simple dish comes together fast, making it perfect for busy weeknights.

Love noodles? Try my Spicy Basil Noodles, Malaysian Stir Fry Noodles, Filipino Squash Pasta (Kalabasa Pasta), or my Filipino Thin Rice Noodles (Pancit Bihon).

sweet potato noodles in a bowl with chopsticks

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What is Japchae?

It's a sweet and savory mixed vegetable dish that uses korean sweet potato glass noodles! It's usually served during festive holidays, but can be eaten on ordinary days! I've also seen it served as an appetizer at Korean restaurants!

This dish is an inspiration for the Japchae Korean Stir-Fried Glass Noodles!

Substitutions

If you need a gluten-free option, use a gluten-free soy sauce.
You can use olive oil instead of vegetable oil for a different flavor.

Variations

Love mushrooms? Add ½ cup of shiitake mushrooms before frying the noodles. If using dried mushrooms, make sure to soak them for a few hours before using them.
Tofu: Add sliced fried tofu for more protein and texture to the dish! Add tofu after adding the vegetables.
Use extra cloves of garlic for a stronger flavor.
Add more black pepper for extra spice.

Storage

Leftovers must be stored in the refrigerator for 1-2 days in an airtight container. If it starts to smell, throw it away. (Noodle dishes tend to spoil fast.)

Top Tips

Are noodles sticking together? Add the noodles to a colander and run some cold water over the noodles to loosen them up.
Noodles can be served hot or cold, so feel free to microwave before eating or eat straight from the refrigerator.

Ingredients

Listed below are all the ingredients you will need:

soybean sprouts
vegetarian oyster sauce
gochujang paste
brown sugar
garlic
sesame oil
vegetable oil
sweet potato noodles (glass noodles)
green onion
carrot
red bell pepper
lemon juice
sesame seeds
salt and pepper

Instructions

In a medium saucepan or large pot over medium-high heat, boil water. Next, add sprouts and boil for 2 minutes, then drain and transfer to a bowl, reserving ⅛ cup of cooking liquid.

In a small bowl, add vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil and mix until combined:

boiling soybean sprouts in a medium sauce pan and a sauce made of vegetarian oyster sauce, gochujang paste, brown sugar, minced garlic, and sesame oil in a small white bowl with a stainless spoon

In a large pan or skillet over medium-high heat, add vegetable oil, noodles, and 2 tablespoons of marinade sauce, then sauté for 2 minutes.

Next, add green onions, carrots, and bell pepper and cook until wilted, about 1 minute:

noodles, sauce, green onions, carrots and bell pepper cooked in a large pan

Then add the sprouts, cooking liquid, and the remaining sauce mixture, season with salt and pepper, and mix.

Right before serving, squeeze a splash of lemon juice and garnish with sesame seeds:

added sprouts, cooking liquid, the remaining sauce, salt and pepper to the pan

Frequently Asked Questions

Are sweet potato noodles healthy?

Absolutely! The noodles are naturally fat-free and low in calories!

Do I have to soak sweet potato noodles?

Yes, it's usually a good idea to soak sweet potato noodles before cooking to soften them. Soaking helps the noodles cook more evenly and absorb flavors better.

How do you keep Japchae noodles from sticking?

You can add the noodles to a colander and run some cold water over them to loosen them up.

BEST Mais Con Yelo

May 7, 2021 · 3 Comments

This Best Mais Con Yelo is a refreshing layered drink that is made with sweet corn, sweetened condensed milk, and lots of ice! It's sweet and incredibly addictive, making it the perfect treat to cool down on a hot day.

Looking for more Filipino Desserts? Try my Halo-Halo or Sago Gulaman (Pearls and Jelly drink)

a tall glass of mais con yelo on a wooden board and garnished with corn kernels

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What is Mais Con Yelo?

Mais Con Yelo is a layered dessert made with sweet corn shredded ice, condensed milk, sweet milk, and Filipino ice cream!

The literal translation of Mais Con Yelo is Corn with Ice- sounds weird but surprisingly delicious especially paired with corn ice cream or even mango ice cream!

Also, there are many versions of this popular drink/dessert, and here's my version of it. Keep in mind you create this drink/dessert any way you like- as long as you have the key ingredients!

Top Tips

Use drained canned sweet corn without salt. Also, fresh-cooked or fresh corn off the cob works too, just chill in the refrigerator before using.
Ice: I prefer using shaved ice, but crushed ice works too! Here's my favorite ice machine that I've been using for years! Also, if you live in the Philippines, you can easily purchase shaved ice in the market.

Substitutions

Sweet Corn Kernels
- Thawed frozen sweet corn kernels
- Cooked and cooled fresh sweet corn kernels
- Regular canned corn without salt works.
Crushed Ice
- Ice cubes or crushed ice from a blender
- Shaved ice from a snow cone machine
- Ice cubes crushed in a food processor
Condensed Milk
- Sweetened condensed coconut milk (dairy-free)
- Homemade condensed milk (made with milk and sugar)
Evaporated Milk
- Full-fat coconut milk (dairy-free)
- Half-and-half (whole milk and light cream)
- Regular milk (whole or low-fat)
Vanilla Ice Cream (Optional):
- Mango ice cream or Cheese Ice Cream (for Filipino flavor)
- Coconut ice cream (tropical twist)
- Dairy-free vanilla ice cream (vegan option)

Variations

Fruit Explosion: Top with a medley of diced tropical fruits like mangoes, pineapples, and papayas for a burst of freshness.
Choco Overload: Drizzle chocolate syrup or add chocolate shavings on top of the corn and ice layers for a decadent chocolate twist.
Crunch: Sprinkle crushed peanuts, cashews, or even corn flakes (corn flake cereal) over the condensed milk for a delightful texture and flavor.
Beans: Add your favorite sweet bean for more texture.

Storage

For the best experience, this dessert is most enjoyable when eaten immediately.

Ingredients

Listed below are all the ingredients you will need:

shredded ice
sweet corn kernels
diced mango
grated coconut meat
almond milk
ice cream

Instructions

Using an ice shaver or a sharp knife, shred the ice. Feel free to use crushed ice:

crushed ice on a wooden board using a big knife

Using tall glasses or bowl, add about half a glass (or bowl) of shredded ice. Add 1-2 tablespoons of corn, mango, and coconut meat, and add a layer of shaved ice.

If desired add another layer of corn, shaved ice, mango, and coconut meat:

Otherwise, drizzle, almond milk, and condensed milk and finish with a scoop of mango ice cream and to make it even more indulgent add a scoop of vanilla-flavored ice cream. If desired, drizzle additional condensed milk over ice cream and garnish with mint and enjoy as a snack:

a glass and bowl of mais con yelo drizzed with almond milk and condensed milk

Enjoy immediately with mango or corn ice cream:

mango ice cream in a glass container with a scooper

Frequently Asked Questions

Can I eat this without ice?

You can, but it will be very sweet. It's best to eat with shaved or crushed ice.

How can I make this vegan?

Use vegan ice cream and instead of using condensed milk, use agave syrup or even vegan condensed milk!

Here are more pinoy desserts:

a glass and a bowl of mais con yelo on a wooden board and garnished with corn kernels

5 from 3 votes

Print Pin Recipe

Mais Con Yelo

Give this easy shaved ice recipe a go! Just mix sweet corn, crushed ice, condensed milk, sweet milk, and a scoop of tasty Filipino mango ice cream for a yummy layered treat

Prep Time10

Total Time10

Course: Dessert, drink

Cuisine: Filipino

Servings: 3

Calories: 124kcal

Ingredients

Instructions

Using an ice shaver or a sharp knife, shred ice.
In a serving glass or bowl, add about half a glass (or bowl) of shredded ice.
Add 1-2 tablespoons corn, mango, coconut meat, add a layer of shaved ice.
If desired add another layer of corn, shaved ice, mango, coconut meat.
Otherwise, drizzle, almond milk, condensed milk and finish with a scoop of mango ice cream. If desired, drizzle additional condensed milk over ice cream. Enjoy immediately!

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Serving: 1servingCalories: 124kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 64mgPotassium: 88mgFiber: 3gSugar: 12gVitamin A: 2143IUVitamin C: 5mgCalcium: 67mgIron: 1mg

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

Healthy Kilawin Recipe

May 2, 2021 · 1 Comment

This Healthy Kilawin Recipe is not only easy to make but also delicious and packed with bold, tangy flavors—just like the authentic kilawin! Some of the standout ingredients include coconut vinegar, calamansi, and of course, tofu, which takes the place of raw fish in this version.

Need more Filipino appetizer recipes? Try my Grilled Eggplant with Coconut Milk, Atsara (Pickled Green Papaya), or Vegetable Lumpiang Shanghai (Vegetable Eggroll).

tofu kilawin on a salad plate with 2 sliced calamansi

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What is Healthy Kilawin Recipe?

Traditionally, kinilaw—also called kilaw—is known as the Filipino ceviche. It’s usually made with fresh seafood like tanigue (Spanish mackerel) or tuna, tossed in vinegar, ginger, and citrus juices. It’s a much-loved dish across the Philippines, especially popular during beach outings or served as pulutan.

This version swaps fish for fried tofu (hence why it's called kilawin instead of kinilaw) but keeps that signature sour and citrusy punch with a mix of calamansi juice, vinegar, and spices. It’s a healthy choice too, rich in fiber, plant-based protein, and low in sodium, making it a great alternative to traditional meat or fish dishes.

Health Benefits of Coconut Vinegar

Low in calories
Helps improve digestion (natural probiotics!)
Regulates blood sugar levels
Contains potassium, iron, and magnesium
Adds a mild sour flavor without overpowering the dish

Substitutions

Calamansi: Can’t find calamansi? Use lime juice or a mix of lemon juice and lime juice for a similar zesty flavor.
Coconut vinegar: Apple cider vinegar is the next best thing and adds a similar tang.
Shallots: A medium red onion works just as well and are easier to find.
Tofu: Extra firm tofu holds its shape best, but firm tofu also works if that’s what you have.
Chili pepper: If fresh chili isn’t available, a pinch of chili flakes or a dash of hot sauce can add heat.

healthy tofu kilawin with shallots on top

Variations

Tomato twist: Add 1 diced Roma tomato after mixing in the cucumber for added freshness.
Spicy lover’s version: Mix in more chilies or a bit of siling labuyo (bird’s eye chili) for that authentic Filipino heat.
Fresh herb touch: Add chopped cilantro or green onions for a herby finish.
Raw-style version: Skip frying and use firm tofu straight from the pack for a more traditional “kinilaw” texture.

Storage

Store leftover Tofu Kilawin in an airtight container in the refrigerator.
Best consumed within 3–4 days to maintain freshness and flavor.
Avoid freezing, as the texture of the tofu and cucumbers may become mushy once thawed.
Stir before serving if any liquid settles at the bottom.

Ingredients

Listed below are all the ingredients you will need:

oil
tofu
coconut vinegar
salt
brown sugar
cucumber
shallot
garlic
chili pepper
black pepper
calamansi

Instructions

Preheat the frying pan to medium heat and add oil. It should be hot enough to make the tofu sizzle right away. Next, add the diced tofu and fry until golden, set aside:

Then in a small bowl, add vinegar, salt, and sugar and mix until they’re combined. Set aside.

In a large bowl, add fried tofu, ¼ block of crushed tofu, cucumber, onions, garlic, chili pepper, black pepper, vinegar mix, freshly squeezed calamansi, and gently toss:

a mixture of vinegar, salt, sugar in a small bowl and tofu kilawin on a large bowl

This kilawin is very delicious when eaten with steamed rice!

Top Tip

For the best texture and flavor, make sure to press the tofu before frying to remove excess moisture. This helps it crisp up beautifully and absorb all the tangy, savory flavors of the marinade!

FAQ

What is the difference between kilawin and kinilaw?

Both are traditional Filipino dishes made with vinegar, but kilawin usually refers to lightly cooked or blanched meat like beef or pork, while kinilaw is more like Filipino ceviche, often using raw fish “cooked” in vinegar or citrus juice.

Is eating kinilaw healthy?

Yes, kinilaw can be healthy! It's rich in protein and low in carbs. Plus, it often includes fresh ingredients like fish, vinegar, ginger, and veggies. Just watch out for sodium if you're using a lot of seasoning.

Do I need to use tofu?

No, you can use your favorite vegetarian meat. Personally, I've only tried tofu, but I think cubed watermelon might work.

Roasted Cauliflower Pasta

Apr 25, 2021 · 2 Comments

Try this refreshing Roasted Cauliflower Pasta that is garlicky, savory, and subtly spiced! It's a perfect quick weeknight dinner to throw together in a pinch!

Looking for more pasta recipes? Try my favorite Squash Spaghetti (Filipino Kalabasa Pasta) or my Easy Vegan Chili Pasta.

Roasted Cauliflower Pasta on a plate with a stainless fork

Cauliflower has been around FOREVER, but in the past year, it has become the new "it" food. There's cauliflower rice, cauliflower pizza crusts, cauliflower buffalo wings and so much more (I'm still waiting for someone to come up with cauliflower dessert.)

Raw or even steamed plain cauliflower is not tasty to eat, but when seasoned, baked or even cooked correctly- it's AMAZING.

Tips & Variations:

Types of pasta: Essentially you can use whatever pasta you have available, but my favorites to use are fettuccini, linguine, or pappardelle.
Chili flakes: Feel free to omit it if you don't like spice.
If you can't find chili flakes, feel free to use red pepper flakes.
Peanuts: I've used salted peanuts and unsalted peanuts- both work well. I've also omitted it in the recipe and it still tasted great.
Butter: Use your favorite plant-based butter. I like to use the butter-flavored one because it brings out the richness of the pasta.
Add parmesan cheese for more flavor and feel free to use a vegan version.
To elevate this dish, garnish with bread crumbs, toasted walnuts or fresh basil
Frozen vs fresh cauliflower: It's best to use fresh cauliflower for the recipe because frozen cauliflower doesn't give the same crunch as fresh when baking.

Storage:

Meal prep: simply store in an airtight container for up to 4 days.

rolled roasted cauliflower pasta using a fork

How to Make Roasted Cauliflower Pasta:

Listed below are all the ingredients you will need:

Sauce for cauliflower:

extra-virgin olive oil
garlic
salt
black pepper
chili flakes
lemon zest
cauliflower

Pasta:

fettuccine noodles
butter
pitted green olive
parsley
lemon juice
peanuts

Preheat the oven to 425 degrees Fahrenheit.

To make the sauce, in a small bowl add oil, minced garlic, salt and pepper, chili flakes, lemon zest and mix until well combined.

Trim and cut the cauliflower into bite-sized pieces, then transfer into a large bowl.

Add the sauce into the cauliflower and mix until coated:

a sauce mixed with bite-sized cauliflower pieces in a large bowl

Next place onto a baking sheet and roast for 20 minutes, then transfer the cauliflower into a bowl, set aside:

baked cauliflower pieces coated with sauce on a baking sheet and transferred into a bowl

Cook the pasta according to the directions. Once pasta is cooked, drain, strain, and set aside ¼ cup of pasta water.

In a large skillet over medium heat , add butter and saute the olives for 2 minutes:

added butter in the pan and sautéed the olives

Stir In cooked pasta, parsley, lemon juice, and season with salt and pepper.

Add the roasted cauliflower to the pasta and toss together and sprinkle with ground peanuts before serving:

pasta, parsley, lemon juice, cauliflower tossed together in a pan and seasoned with salt, pepper then sprinkled with ground peanuts,

Frequently Asked Questions:

Can I use other veggies?

Yes you can, but it won't be cauliflower anymore. (Broccoli works well though)

Does this recipe freeze well?

No, this is best made and eaten fresh or stored in the fridge up to 4 days in an airtight container.

Malaysian Noodles

Apr 18, 2021 · 1 Comment

Get your wok ready, because we’re making Malaysian Noodles—a quick, stir-fried noodle dish that’s bursting with flavor and vegetarian! Think chewy rice noodles, crispy fried tofu, and colorful veggies all tossed in a sweet, savory sauce. This recipe is like a cozy hug from Malaysia in just 35 minutes!

Love noodle stir fry recipes? Try my Pancit Bihon (Filipino Stir Fry Noodles), Cold Buckwheat Noodle Salad, or my Bolognese!

Malaysian Stir Fried Noodles in a large pan and garnished with green onions

What are Malaysian Noodles?

Malaysian cuisine is known for bold, rich flavors, and this Malaysian fried noodles recipe captures that perfectly. Influenced by Chinese, Indian, and local Malay styles, dishes like char kway teow and mee goreng have made street food in places like Penang world-famous.

This noodle dish is a simplified, vegetarian twist that’s super easy to make at home. Stir-fried in a hot wok, these noodles soak up a flavorful blend of sauces, mixed with fried tofu and crunchy veggies like bell peppers and bean sprouts.

Whether you’re craving a taste of mamak stall comfort or just want a fast dinner, this is a dish you’ll come back to again and again.

Health Benefits of Bean Sprouts

Low in calories – Great for light meals or anyone watching their calorie intake.
High in protein – Especially for a veggie, they give your dish a nice protein boost.
Rich in vitamins – Packed with Vitamin C, K, and several B vitamins.
Hydrating – Made up of about 90% water, they help keep you refreshed.

Substitutions

Dark soy sauce – Use regular soy sauce + molasses or a splash of oyster sauce (not vegetarian!).
Black bean sauce – more hoisin sauce or even a dash of shrimp paste (not vegetarian!) can mimic its fermented flavor.
Hoisin sauce – Substitute with peanut butter + soy sauce + sugar.
Sugar – Use palm sugar, honey, or coconut sugar.
Flat rice noodles – Try fresh yellow noodles, ramen, or udon noodles.
Firm tofu – Sub with fried tofu, tempeh, or chicken for a non-veg twist.
Bean sprouts – Cabbage or shredded cucumber works well.
Bell peppers – Try snow peas, shredded carrots, or mushrooms.

Variations

Spicy – Add chili paste, sambal, or red chili flakes.
Seafood – Toss in squid, prawns, or fish cakes.
Chicken lovers – Add thinly sliced stir-fried chicken breast.
More Malaysian – Finish with a squeeze of lime wedges and a side of coriander.
Vegan – Skip eggs and use extra veggies or tofu.
Brothy – Add a splash of broth to create a noodle soup twist.

Storage

Ingredients

Listed below are all the ingredients you will need:

For the Sauce:

dark soy sauce
black bean sauce
hoisin sauce
granulated sugar

For the Stir Fry:

dried wide flat rice noodles
vegetable oil
tofu
eggs
bean sprouts
red bell pepper
yellow bell pepper
salt
pepper
spring onions
sesame oil

ingredients for Malaysian Stir Fried Noodles

Instructions

Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside:

dried rice noodles soaked in a large bowl with warm water

In a small bowl, combine all the sauce ingredients and set aside.

In a large pan over medium heat, oil and allow it to heat up. Then add the tofu and fry until tofu is golden brown on all sides:

sauce mixture in a bowl and fried tofu in a large pan

Push the tofu on the side and add the beaten egg and allow it to cook for 30 seconds before scrambling.

Toss in rice noodles, bean sprouts, and red and yellow bell peppers:

fried tofu. scrambled egg, rice noodles, bean sprouts, red and yellow bell peppers tossed in the pan

Stir fry for 3 minutes on high heat and keep stirring for about 5 minutes.

Then pour in the sauce mixture and stir to coat the noodles and the vegetables evenly:

adding the sauce mixture and stirring to coat the noodles and the vegetables evenly

Season with salt and pepper to taste and garnish with green onions and drizzle with sesame oil and serve hot:

delicious Malaysian stir fried noodles seasoned with pepper and held using stainless chopsticks

Top Tips

When choosing sauces from the Asian Market store, make sure to read the labels. Sometimes it says vegetarian-friendly, but it contains seafood!
Make sure to soak the noodles until soft but not mushy. This helps them stir-fry evenly and soak up all that delicious sauce!

Frequently Asked Questions

What are Malaysian flat noodles called?

What's the difference between dark soy sauce and regular soy sauce?

Light soy sauce adds saltiness to the dishes while dark soy sauce stains the noodles darker brown and has a more intense soy flavor.

What are the best noodles for stir fry?

There are no best noodles for stir-frying, it's a personal choice. But soba noodles, Japanese udon noodles, egg noodles, and rice noodles are perfect for stir-frying, so pick your favorite.

I'm a sucker for noodles and here's a delicious noodle recipe that is savory sweet and super easy to make!

This is popular street food in Indonesia called Mee Goreng also known as Mie Goreng. It's usually made with a variety of meat or seafood, but the key ingredients are bean sprouts, green onions, and eggs.

Easiest Grapefruit Popsicle Recipe

Apr 15, 2021 · 1 Comment

These Grapefruit Popsicle Recipe are made with freshly squeezed grapefruit, lemon juice, and strawberries! Tart, sweet and refreshing and delicious on hot summer days!

Looking for more easy popsicles? Try my Berry Coconut Popsicles or my Vegan Fruit Popsicles.

Grapefruit Strawberry Popsicles with ice and fresh strawberries on a round plate

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Top Tips

If you prefer to remove the membranes (pulp) from the grapefruit, be sure to strain the juice before using it.

Variations

You're welcome to skip the strawberries, but they play a crucial role in balancing the tartness of the grapefruit and lemon.
If you're unable to get popsicle molds, feel free to use what you have available. At the 2 hour mark, add popsicle sticks into the center of the molds. (After 2 hours of freezing, the lemonade should be fairly frozen, which will keep the sticks from sliding around.)
Enhance the refreshing flavor by incorporating herbs, like fresh mint leaves, thyme, basil, or even rosemary!
IF you don't want to use the simple syrup recipe (water and sugar), use very sweet honey.
To enhance the flavor, incorporate approximately ¼ cup of fresh lime juice.

Substitutions

Feel free to use your preferred grapefruit variety, such as ruby red grapefruit or pink grapefruit, or even a combination of grapefruit juices, instead of the fruit itself.
If you're unable to find fresh grapefruit or fresh lemons, feel free to substitute. Make sure to check if the juice already contains added sugar. If it does, you may want to reduce the sugar.

Grapefruit popsicles on a round plate with ice, strawberries, sliced lemon and grapefruit

Storage

Can be stored for up to 1 month in the freezer without getting freezer burns. Make sure to individually wrap each popsicles with cling wrap or parchment paper, then store in a freezer safe bag.

Ingredients

Listed below are all the ingredients you will need:

water
granulated sugar
strawberries
freshly squeezed grapefruit juice
freshly squeezed lemon juice

ingredients for Grapefruit Strawberry Popsicles recipe

Instructions

In a large bowl, add water and heat it in the microwave for one minute. Next, add the sugar and stir until combined, set aside to allow it to dissolve. In a blender, add 15 strawberries and blend until smooth:

ngredients placed in different bowls and garnished with fresh strawberries, sliced lemon and grapefruit

Then in the water sugar bowl, add the grapefruit juice, lemon juice, blended strawberry, then mix until well combined, set aside. Next, slice 5-6 strawberries into thin slices Then pour the mixture into the popsicle molds and evenly distribute the strawberry slices to them.

Place the molds into the freezer and freeze for 4-8 hours then serve:

grapefruit juice, lemon juice, blended strawberry mixture in a pitcher and placed into popsicle molds with fresh cuts of strawberries

FAQ

How do you make popsicles creamy not icy?

To make popsicles creamy instead of icy, incorporate ingredients like yogurt, cream, or coconut milk into the mixture before freezing. Many people use cornstarch.

How do you make soft popsicles?

To make soft popsicles, consider adding ingredients like gelatin or corn syrup which can lower the freezing point of the mixture and prevent it from becoming too hard when frozen.

What if I don't have grapefruit?

That's okay! You can use oranges or any citrus you have available.

Grapefruit Strawberry Popsicles on a round plate with ice and fresh strawberries

5 from 1 vote

Print Pin Recipe

Easiest Grapefruit Popsicle Recipe

Sweet, healthy and delicious fruit popsicles made with freshly squeezed grapefruit, lemon juice, and blended strawberries. This frozen treat is so easy to make, refreshing and kid-friendly!

Prep Time10

Chill Time8

Total Time8 10

Course: Dessert

Cuisine: American, Filipino

Calories: 744kcal

Ingredients

▢ cup water
▢ ¾ cups granulated sugar
▢ 18-22 strawberries divided
▢ ¾ cups freshly squeezed grapefruit juice
▢ ¼ cup freshly squeed lemon juice

Instructions

In a large bowl, add water and heat it in the microwave for one minute.
Next, add the sugar and stir until combined, set aside to allow it to dissolve.
In a blender, add 15 strawberries and blend until smooth.
Then in the water sugar bowl, add the grapefruit juice, lemon juice, blended strawberry, then mix until well combined, set aside.
Slice 5-6 strawberries into thin slices.
Pour the mixture into the popsicle molds and evenly distribute the strawberry slices to them.
Place the molds into the freezer and freeze for 4-8 hours.

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Serving: 1gCalories: 744kcalCarbohydrates: 190gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 683mgFiber: 5gSugar: 181gVitamin A: 42IUVitamin C: 198mgCalcium: 54mgIron: 2mg

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

Green Beans with Black Bean Sauce

Apr 11, 2021 · 2 Comments

This delicious Green Beans with Black Bean Sauce is so easy to make and comes together in just a few minutes! It's loaded with green beans, mushrooms, and peppers and is perfect for a weekday dinner.

Need more vegetables in your life? Try my Stir Fry Mung Beans, Miso Tofu, Filipino BBQ, or my Grilled Eggplant recipe.

a bowl of stir fried green beans with black bean sauce

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Top Tips

Feel free to use your favorite black bean sauce. Here is my favorite vegan black bean sauce.
If you don't like black bean sauce or aren't able to get it easily, hoisin sauce or vegetarian oyster sauce are great substitutes.

Substitutions

2 tablespoons spicy black bean garlic sauce:
- Regular Black Bean Sauce: For a milder flavor.
- Hoisin Sauce: For a sweeter, less spicy option.
- Fermented Black Beans: Mixed with garlic and chili paste to taste.
1 tablespoon soy sauce:
- Tamari: For a gluten-free option.
- Coconut Aminos: For a soy-free, slightly sweeter alternative.
1 tablespoon black rice vinegar:
- Balsamic Vinegar: For a sweeter and slightly tangy flavor.
- Apple Cider Vinegar: For a more subtle flavor.
- Red Wine Vinegar: For a more robust flavor.
2 teaspoons brown sugar:
- Honey: For a natural sweetener.
- Maple Syrup: For a different flavor profile.
- Coconut Sugar: For a lower glycemic index option.

Green Beans and Vegetables:

2 cloves garlic, minced:
- Garlic Powder: Use ¼ teaspoon per clove of garlic.
- Shallots: For a milder garlic-like flavor.
12 oz French green beans, trimmed:
- Regular Green Beans: Similar flavor and texture.
- Sugar Snap Peas: For a different but still crisp texture.
½ cup shiitake mushrooms, sliced:
- Button Mushrooms: For a similar texture.
- Portobello Mushrooms: For a meatier texture.
¼ cup yellow bell pepper, julienned:
- Red or Orange Bell Pepper: For similar sweetness and color.
- Poblano Pepper: For a different but mild flavor.
¼ teaspoon sesame oil:
- Olive Oil: For a milder flavor.
- Peanut Oil: For a nutty flavor, but use sparingly.
⅛ cup peanuts, chopped:
- Cashews: For a similar crunchy texture.
- Almonds: For a different nutty flavor and crunch.
- Sunflower Seeds: For a nut-free option with crunch.

Green Beans with Black Bean Sauce in a blue bowl with chopsticks

Variations

Spicy Green Beans with Black Bean Sauce

Ingredients: Add red pepper flakes or fresh chopped chilies.
Flavors: Use a spicy black bean garlic sauce and serve with a dash of Sriracha for extra heat.

Tofu Green Beans with Black Bean Sauce

Ingredients: Add cubed firm tofu.
Flavors: Press the tofu to remove excess water and pan-fry until crispy before adding to the dish.

Tempeh Green Beans with Black Bean Sauce

Ingredients: Add sliced tempeh.
Flavors: Marinate the tempeh with soy sauce and a bit of maple syrup for extra flavor before stir-frying.

Mushroom Medley Green Beans with Black Bean Sauce

Ingredients: Add a mix of different mushrooms such as oyster, cremini, and portobello.
Flavors: Enhance the umami flavor with a splash of soy sauce or tamari.

Storage

Store green beans with black bean sauce 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.

Ingredients

Sauce:

spicy black bean garlic sauce
soy sauce
black rice vinegar
brown sugar

Green Beans:

vegetable oil
garlic
French green beans
shiitake mushrooms
yellow bell pepper
salt and pepper
sesame oil
peanuts

To make the sauce, in a bowl combine black bean sauce, soy sauce, vinegar, and brown sugar.

Next, in a pan or wok over medium high heat, add the vegetable oil in the pan and saute garlic, French beans and shiitake mushrooms and cook for 5 minutes:

black bean sauce, soy sauce, vinegar, and brown sugar mixture in a bowl and French beans and shiitake mushrooms sautéed in a pan

Add yellow bell pepper and continue stir-frying for another 2 minutes, then add the sauce mixture and allow it to cook for another minute. Season with salt and pepper.

Right before serving, add sesame oil and sprinkle chopped peanuts:

cooked French green beans with black bean sauce in a pan

Frequently Asked Questions

Can I use other vegetables in this dish?

Yes, you can use other vegetables such as broccoli, zucchini, snap peas, or carrots. Feel free to customize the dish with your favorite vegetables.

What can I substitute for black bean garlic sauce?

You can substitute black bean garlic sauce with hoisin sauce or a mixture of soy sauce and fermented black beans. Keep in mind that the flavor will be slightly different.

What type of mushrooms work best in this dish?

Shiitake mushrooms are commonly used, but you can also use button mushrooms, cremini mushrooms, or portobello mushrooms. Each type will add a unique flavor and texture to the dish.

Is black bean sauce the same as black bean paste?

Is black bean sauce the same as black bean paste?
No, black bean paste has a deeper flavor and more pungent compared to black bean sauce.

Soft and Fluffy Filipino Chiffon Cake

What is Chiffon Cake?

What is the difference between a chiffon cake and a sponge cake?

Top Tips

Substitutions

Variations

Storage

Ingredients

Instructions

FAQs