Brown Derby Pudding, photo by JMortonBrown
Brown Derby Pudding
This delicious pudding is so easy to make.
For the base, use a ring donut.
Mix some vanilla ice-cream with whip cream. Pipe this mix over the donut as per the photo above.
Sprinkle some pounded nuts and finally drizzle with softened dark chocolate.
Fun and fantastic dessert.
Tiramisu, photo by JMorton
Tiramisu is that indulgent taste of great pudding. It has that liqueur taste that would satisfy a decadent palate.
Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.
- 3 cups of strong black coffee, preferably espresso, cooled
- 3 tbsp caster sugar
- 6 tbsp Amaretto liqueur
- 2 eggs, separated
- 250g mascarpone cheese
- 250ml whipped cream
- cocoa powder, to dust
- 1 packet sponge lady finger biscuits
Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
Add the mascarpone and beat until well mixed.
Fold in the whipped cream gently with a metal spoon.
In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.
Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
Smooth the surface and dust the top with the cocoa powder.
Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.
Banana Stuffed Suman, photo by Mae Sanguer
Banana Stuffed Suman
500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water
Soaking the rice overnight in water would make the grains swell up and quicker to cook.
Rinse and drain the soaked rice and cook with water. Add a pinch of salt to boiling rice. Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.
Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.
Pour the coconut syrup mixture over the sticky rice and mix well.
Using another pan pour in the water and tablespoon of sugar and heat until boiling. Add the bananas and cook for two minutes. Drain and let the bananas cool down.
Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.
Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.
Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.
sticky rice with taro, photo by PH Morton
Sticky Rice by JMorton
Sticky Rice by JMorton
Sticky Rice, photo by PH Morton
Sticky Rice With Taro Recipe
This is a Vietnamese recipe of sweet rice dessert. This kind of dessert is much loved by the Orient. Of course there is a variation from country to country in terms of what they prefer and prepared to stuff their sticky rice parcel. 🙂 The Filipinos love leche flan and Ube for theirs.
Below is this Vietnamese version:
- 500 g sticky rice (malagkit, glutinous or pudding rice)
- 250 ml coconut milk
- 200 g caster sugar
- 12 pieces banana leaves
- 200 g taro, diagonally sliced, cut into chips and boiled for 2 minutes, drained
- 1 ripe banana or plantain, sliced
Method of Preparation:
- Soaking the rice overnight in water would make the grains swell up and much quicker to cook.
- Rinse and drain the soaked rice and cook with the warm water. Add a pinch of salt to boiling rice. Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.
- Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.
- Pour the coconut syrup mixture over the sticky rice and mix well.
- Using another pan, boil the banana and taro, and when soft, drain and mash.
- Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.
- Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the mash banana and taro.
- Repeat the same process with the remaining rice, banana and taro. Fold into parcels and steam for 35 minutes.
- Tip: use strips of banana leaves, which by the way is so easy to pull apart, to tie in and secure the little parcels prior to steaming.
Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton
Minatamis Na Kamote (Sweet Potato in Sugar Syrup)
- 1 large kamote (sweet potato), peeled and sliced
- 3/4 cup Demerara sugar
- 3/4 cup water
- 1 teaspoon vanilla extract
- 1 pinch of salt
Method of preparation
- Using a medium size lidded sauce pan, heat up the water.
- Stir in the sugar.
- Add the sweet potato slices together with the vanilla essence and pinch of salt.
- Give it a good stir.
- Cover the pan and leave to simmer for 10-15 minutes or until the sweet potato slices are tender but still firm enough to hold their shape.
Leave to cool down a little bit before serving. A dash of milk (preferably evaporated) can also be added along with crushed eyes, making it sweet potato con hielo, perfect for warm weather or when the radiator is working a little bit too hard. 🙂
Buko Pandan, photo by JMorton
Instant Buko Pandan, photo by JMorton
Instant Buko Pandan (Young Coconut Jelly Dessert)
This dessert is really surprisingly delicious for minimal amount of preparation. It is just a matter of mixing young coconut preserves called coconut sport in syrup and green nata de coco (green being a pandan flavour) together.
Upon purchasing the dessert jars available in most oriental supermarket, store them in the fridge to chill.
A good dollop of vanilla ice cream would be a delicious extra for the buko pandan delight!
Lovely for Christmas after or instead of a Christmas pudding.
Coconut Jelly & Tapioca Pudding
Coconut Jelly & tapioca pudding
Ingredients for the Jelly:
• 10g Agar Powder
• 150g Sugar
• 3 cups Water
• 500 ml Coconut Milk
• 2 tbsp Sugar
• 1/2 tsp Salt
How to make Agar And Young Coconut Jelly:
• For the Clear Part:
• Boil water in a pan and dissolve half the agar in it, stirring continuously.
• Mix in the sugar slowly even as you stir, till it dissolves.
. Let the agar cool down and pour it into a couple of square or rectangular moulds, before it begins.
• Place in the deep freeze so as to set quickly while you make the rest of the pudding.