I know in the Northern Hemisphere its getting warmer and on my end, its getting colder so it’s a perfect time for you guys in the Philippines or even the States to enjoy a dessert drink like our post today. Saba con Yelo or what other call Saging con Hielo...
This dish was inspired by the one we ordered at Black Barn Bistro where we had a nearly similar dessert but made with mascarpone cream filled in an eggshell shaped meringue. We really liked that dessert, it is a perfect balance of sweetness, tanginess and creaminess on a plate hence...
Japanese Cheesecake is a type of cheesecake created in Hakata, Japan by Tetsushi Mizokami in 1985 in an establishment called Hanajam on Oyafukou Street. Tetsushi Mizokami, has a rich restaurant and career journey, when he was introduced to an Australian cheese he loved it and he started to use it...
Puto Bumbong is a type of street food also considered as a delicacy that us traditionally served during the Christmas season, a rice cake made of steamed black glutinous rice (puto) called “pirurutong” cooked in bamboo (bumbong) then served with margarine, grated coconut and palm sugar granules. December 16 marks...
Usually desserts taste better the fresher it is, not the case on this dessert as this one taste better on the second or third day but don’t have it later than that as this contains fresh cream. Serradura, Macau pudding or sawdust pudding is a very popular dessert in Macau,...
Macanese Cuisine like the Filipino cuisine is a beautiful amalgamation of different cuisines fused in together, influences like the Portuguese and Chinese plus spices traded from Africa, India and the coast of Malacca is what makes it unique. Before I had tried their food only food stalls that cater this...
Pianono or pionono is a type of sponge cake rolled into a cylinder similar to jelly roll cake, what sets it apart from other roll cakes is that pianono are smaller in size and typically eaten in one or two bites. It is popular in countries that were invaded by...
Ube Mamon is a type of mini sponge cake made eggs and ube, a combination of two Filipino merienda favourites, the ube and mamon. Ube for those who does not know, is a type of yam which usually presents a vivid violet to bright lavender colour. It is a popular...
Creme Brulee is a custard dessert prepared by water bath baking then finished by torching sugar crystals on top creating a hard-caramel topping. On its simplest form, it is only flavoured with vanilla but a variety of fruits can be used to give it an additional flavour and texture. Popular...
Yema is a type of soft candy in the Philippines made from egg yolks and condensed milk. It is perhaps the most popular candy back home and most of the kids during the old days most probably have this on their favourites list. In the Philippines we barely make them...
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