Tag Archives: Filipino desserts

#283 Ube Roll

Ube roll is a light sponge roll which is baked like any other sponge cake or roll. The difference is the use of  ube or sweetened purple yam as flavoring for the sponge cake mix. 

The ube or purple yam jam can also be used as filling for the roll, but since the ube paste is heavier in consistency than the fluffy sponge roll good baking skills must ensure that the roll do not break during or after the baking process.

The Filipinos sweeth tooth is evidenced in this fluffy ube roll, which is a popular dessert in birthday parties, social gatherings or any festive Filipino table. Popular bakery and pastry chains or stores in the Philippines also sell ube roll with a variety of toppings such as icing and macapuno (glutinous coconut) strips.

Bon appetit!

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#260 Kaong

Kaong ( Arenga pinnata) or sugar palm is the fruit of a tropical palm that grows in Southeast Asian countries such as the Philippines, Malaysia and India.

In the Philippines the kaong is a popular fruit salad ingredient and is also used as garnish in various iced desserts.  Sweetened and preserved in bottled jars, kaong is glutinous or chewy in texture and has a nutty taste. There are also artificially colored kaong varieties which are popularly used in halo-halo or used as toppings for ice cream and sherbet-based desserts.

Bon appétit!

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#6 Matamis na Bao

Matamis na Bao (literally ‘sweet coco shell) or sweet coconut jam evokes the many good things about the lowly coconut.

The jam is only one of the many side products made from the coconut and one can fill up a long list of useful coco by-products. Coco jam is a mainstay ingredient in or accompaniment for many native Philippine desserts.

Unrefined cane sugar and coconut milk are the main old-fashioned ingredients to make the jam’s caramel-like sweetness. Before Western-styled chocolates has invaded the Philippine dessert table, a typical breakfast or snack in bygone years used to be the pan-de-sal filled with coconut jam.

Bao is the shell of the coconut and a natural packaging material for the jam. Glass jars, of course, have replaced natural packaging materials such as the bao, but somehow the named has sticked around.

Dip your fingers to a sticky bowl of coco jam and experience finger-licking ecstasy (not the crystal or powdered sort)!

Mabuhay ang Coco Jam!


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