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 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.
Tres Leches Recipe
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 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:
Method of Preparation:
Peach Trifle Recipe
- 1 slab of madeira sponge cake, sliced
- Peach flavoured gelatin/jelly
- 4 ripe peaches, peel and chopped two of the peaches while thinly slice the two remaining
- 500g carton vanilla custard
- 284ml carton double cream
- Almond nuts
The secret to a good trifle starts with the presentation. Use a beautiful large clear glassware (or small ones if doing individual servings)
- Arrange the slices of madeira or sponge cake neatly into the bottom part of the glass bow, then set aside while making the gelatin as per its packet’s instruction. Leave the jelly to cool but pour into the sponges before it sets. Add the chopped peaches and put in the fridge until firmly set.
- Pour over the custard over the set gelatin, arrange some of the slices of the peaches over the custard.
- Whip the cream until it holds its shape then either spoon over the trifle or use a piping bag to decorate the top. Decorate with peach slices or almond nuts as per above photo, and then leave to chill for up to a couple of hours.
Serve it with confidence and lot of smile!
Kung Hei Fat Choi
Ginatang Halo-Halo with Inangit
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.
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. 🙂
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.