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Flan Cake
Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (''mamón'') baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake. Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base. A similar Filipino dessert that uses a steamed cupcake (''puto mamón'') as the base is known as ''puto flan''. Flan cake is very similar to the Puerto Rican dish '' flancocho'', except the latter includes cream cheese. See also *Yema cake *Mango cake *Buko pandan cake *Buko pie Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Buko pie is made with young co ... References {{Filipino food Philippine desser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flan Cake (Philippines) 2
Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (''mamón'') baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake. Modern versions of flan cake can be cooked with a variety of added ingredients. An example is the use of ube cake as the base. A similar Filipino dessert that uses a steamed cupcake (''puto mamón'') as the base is known as ''puto flan''. Flan cake is very similar to the Puerto Rican dish '' flancocho'', except the latter includes cream cheese. See also *Yema cake *Mango cake *Buko pandan cake *Buko pie Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Buko pie is made with young co ... References {{Filipino food Philippine desser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, created ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Desserts
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buko Pie
Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) custard pie. It is considered a specialty in the city of Los Baños, Laguna located on the island of Luzon. Buko pie is made with young coconuts (''buko'' in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard pies. There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie, that uses ''macapuno'', special type of coconut that is thick and sticky. The pie was originally a delicacy only available in the Philippines, but blast freezing technology has allowed buko pie-makers the ability to export. As it has become easier to transport and more accessible around the world, people are able to buy it as a ''pasalubong'' or homecoming present after having visited the Philippines. Buko pie is traditionally plain, but nowadays flavorings such as pandan, vanilla, or almond essences are u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buko Pandan Cake
Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake (''mamón'') flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of ''buko pandan''. It is similar to the pandan cakes in other parts of Southeast Asia, but differ in that it is not served plain. It is always frosted with cream and coconut. See also *Ube cake *Mango cake *Coconut cake The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ... References {{DEFAULTSORT:Buko Pandan Cake Philippine cuisine Sponge cakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Cake
Mango cake or mango chiffon cake, is a Philippine cuisine, Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the layers. It is one of the most popular cake variants in the Philippines, where mangoes are abundant year-round. Commercial versions are also available in large bakery chains like Red Ribbon Bakeshop and Goldilocks Bakeshop, as well as individual recipes from restaurants, often with unique names. It is very similar to ''crema de mangga'' (or "mango float"), except that mango cake uses layers of chiffon cake not ''broas'' or graham crackers. The two recipes can sometimes be combined, however. Like in ube cakes, mango cakes can also be made as other traditional Filipino ''mamón'' cake forms, like as ''pianonos'' (Swiss rolls ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yema Cake
Yema cake is a Filipino chiffon cake with a custard filling known as Yema (candy), yema. It is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), with the only difference being that it incorporates yema either as frosting, as filling, or as part of the cake batter. Yema is a custard-like combination of milk and egg yolks. It is also typically garnished with grated cheese. See also *Pastel de Camiguin * Flan cake *Brazo de Mercedes *Ube cake *Crema de fruta *Mango float * List of cakes References {{Cakes Philippine desserts Cakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Cheese
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.Oxford English Dictionary Stabilizers such as carob bean gum and carrageenan are often added in industrial production. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone. Origin United States Around 1873 William A. Lawrence, a dairyman in Chester, New York, was the first to mass-produce an unripened fresh cheese known gen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rican Cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it reflects a unique blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine ''cocina criolla''. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. ''El Cocinero Puerto-Riqueño o Formulario'', the island's first cookbook, was published in 1849. Taíno influence ''See: Native American cuisine'' From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean) and Arawak people come many tropical roots and tubers (collectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto Flan
''Puto'' is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (''galapong''). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, ''dinuguan''). ''Puto'' is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of ''kakanin'' (rice cakes). Description ''Puto'' is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as ''galapong''. The mixture is then steamed. The most common shape of the ''putuhán'' steamer used in making ''puto'' is round, ranging from in diameter and between deep. These steamers are rings made of either soldered sheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (similar to a ''dim sum'' steamer basket). The cover is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto Mamón , an artistic depiction of a boy
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Puto may refer to: * Puto, a Spanish profanity * Puto (film), a 1987 Filipino teen fantasy comedy * Puto (food), a Filipino food * Puto (genus), a genus of scale insects * Puto (song), by Mexican band Molotov * Puto (TV series), a 2021 Filipino comedy See also * Mount Putuo, an island in China * Putto A putto (; plural putti ) is a figure in a work of art depicted as a chubby male child, usually naked and sometimes winged. Originally limited to profane passions in symbolism,Dempsey, Charles. ''Inventing the Renaissance Putto''. University of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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