Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 28 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons I 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup uncooked glutinous rice = 200 g ½cup = 125 ml = 4floz 1 cup crispy rice cereal = 100 g 1 cup = 250 ml = 8 fl oz 1 cup grated coconut = 100 g 2 cups = 500 ml = 16floz 1 pint 1 cup sugar = 200 g 4 cups = 1 litre = 32 fl oz 1 quart 1 cup plain flour = 150 g 1 CUD butter = 250 a Oven Temperature Guide When using convection ovens, the out- °C °F side of the food cooks more quickly. As a Low 150 300 general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. Very Hot 230 450 Published by Periplus Editions (HK) Ltd. Distributors Asia Pacific: Berkeley Books Pte Ltd, www.periplus.com 61 Tai Seng Avenue #02-12 Singapore 534167 Copyright © 2003 Periplus Editions (HK) Ltd. Tel (65) 6280 1330; Fax (65) 6280 6290. All rights reserved. The Publisher wishes [email protected] to thank the following for the use of their www.periplus.com tableware: Ugu Bigyan, Lanelle Abueva- Indonesia: PT Java Books Indonesia, Fernando and Rustan Supermarket Fresh. Kawasan Industri Pulogadung All recipes were tested in the Periplus Test Jl. Rawa Gelam IV No. 9 Kitchen equipped by Mayer Marketing Pte Jakarta 13930, Indonesia Ltd. Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206. [email protected] ISBN: 978-0-7946-0661-9 www.periplus.co.id Printed in Singapore 1109CP Photography: A. Chester Ong 15 14 13 12 11 Food Styling: Gina Navarro 8 7 6 5 4 3 2 Design: Periplus Design Team Filipino Norma Olizon-Chikiamco Try a variety of delicious desserts from Custard Flans to Banana Cream Pie and Mango Icebox Cake with the help of this easy-to-follow guide. PERIPLUS EDITIONS Singapore • Hong Kong • Indonesia Basic Ingredients coconut milk (which is delicate fragrance and a used for curries rather light green color to cakes than desserts) is obtained and desserts. Bottled pan- by pressing the coconut a dan essence or vanilla second time—adding essence may be used as 1 cup of water to the same a substitute. Banana leaves are often grated coconut flesh used in Asian cuisine to and squeezing it again. Shortening is a solid veg- wrap food or to line trays Although freshly pressed etable fat that is used to before cooking, much as milk has more flavor, give a flaky, tender texture waxed paper or aluminum coconut cream and milk to baked items. It is sold foil are. This imparts a subtle are now widely sold canned in tins or packets in fragrance to the food. or in packets that are quick, supermarkets and is convenient and quite tasty. sometimes used as a sub- Canned or packet coconut stitute for butter. cream or milk comes in varying consistencies Vanilla essence, some- depending on the brand, times known as vanilla and you will need to try extract, is widely used in them out and adjust the cakes and to flavor desserts Coconut cream and thickness by adding water such as custards, ice creams coconut milk are used in as needed. In general, you and beverages. It is sold in many Asian desserts and should add 1 cup of water small bottles in the baking curries. To obtain fresh to 1 cup of canned or section of supermarkets. coconut cream (which is packet coconut cream to normally used for desserts), obtain thick coconut milk, Young toasted rice, grate the flesh of 1 coconut or 2 cups of water to 1 cup known in the Philippines into a bowl (this yields of coconut cream to obtain as pinipig, is toasted in a about 3 cups of grated thin coconut milk. These pan to make it crunchy coconut flesh), add ½ cup mixing ratios are only before use in desserts or water and knead thor- general guides however. as a topping. It can also be oughly a few times, then For best results, follow the used as a cereal or as an squeeze the mixture firmly package instructions. accompaniment to thick in your fist or strain with hot chocolate. If young a muslin cloth or cheese toasted rice is not avail- cloth. Thick coconut milk able, any crispy rice cereal is obtained by the same such as Rice Krispies may method but by adding be used as a substitute. double the water to the grated flesh (about 1 cup Pandan leaves are long instead of ½ cup). Thin thin leaves used to add 2 Sweet Egg and Milk Bonbons 8 egg yolks 1 Combine the egg yolks and condensed milk in a 300 ml (1¼ cups) double boiler. Add lemon zest. Cook over medium sweetened condensed heat, stirring constantly, until very thick and mixture milk coats the back of a spoon when lifted, about 20 min- 1 teaspoon lemon zest utes. Chill for 1 hour for easier handling. 300 g (1¼ cups) sugar 2 Grease hands and shape egg mixture into small balls, ¼ teaspoon cream of placing each ball into a greased pan. tartar 3 In a saucepan, melt sugar and cream of tartar over low heat. Do not stir, otherwise sugar will crystallize. Makes about 30 bonbons When the sugar becomes a brown syrup, stir then dip Preparation time: 5 mins each ball into the syrup with a pair of tongs, swirling + 13/4 hours for chilling, to coat evenly. Keep the syrup over low heat so it does shaping and wrapping not harden. Alternatively, if you do not wish to coat bonbons the bonbons in syrup, dust them lightly with sugar. Cooking time: 35 mins 4 Put each coated ball into a greased pan and set aside to cool. Wrap individually in cellophane, if desired, before serving. Steamed and Boiled Desserts 3 Mango Jam 4 large ripe mangoes 1 Cut the mangoes lengthwise and scrape out the (about 2 kg/4 lbs) mango flesh with a spoon. Slice or mash the mango 250 g (1 cup) sugar very finely then measure out 400 g (2 cups) of fruit. Reserve the mango juice. Makes 2 cups 2 Combine the mango flesh, sugar and reserved Preparation time: 5 mins mango juice in a medium saucepan. Bring to the boil Cooking time: 30 mins and simmer over medium heat, stirring constantly, until mixture thickens and has the consistency of spreadable jam. 3 Remove from heat. Set aside to cool, then transfer to a clean container with cover. Mango Jam may be stored in a refrigerator for up to 1 week. 4 Serve as a spread for bread or crackers. 4 Sweetened Coconut (Macapuno) 250 g (1 cup) sugar 1 Combine the sugar and water in a saucepan and 500 ml (2 cups) water bring to the boil. Simmer and cook until the liquid 500 g (4 cups) grated clears. Add the coconut flesh and simmer until the young coconut or sport mixture thickens, about 5 minutes. coconut flesh (see note) 2 Stir in butter and vanilla essence. Heat through until 1 tablespoon butter the butter dissolves completely. Remove from the heat 1 teaspoon vanilla and set aside to cool before serving. essence Serves 6 Sport coconuts or macapuno, are smaller and have thicker and stickier flesh and less juice than regular Preparation time: 10 mins coconuts. Regular coconuts may be used as a substi- Cooking time: 15 mins tute. They taste similar to sport coconuts but give a different texture to this dish. Steamed and Boiled Desserts 5 Mini Custard Flans (Tocino del Cielo) I 190g(¼cup) sugar ¼ teaspoon cream of tartar 1 teaspoon lemon zest to serve (optional) Whipped cream to serve (optional) Custard Mixture 250 g (1 cup) sugar 5 egg yolks 1 egg 1 teaspoon lemon zest I ½ teaspoon vanilla essence 1 Combine ¾ cup of sugar and cream of tartar in a saucepan. Simmer over low heat, without stirring, until sugar melts completely and forms a thin brown syrup, 15-20 minutes. When sugar has completely melted, divide equally between small muffin cups or flan molds. Spoon just enough of the sugar mixture to cover the bottoms of each container. Let stand until sugar hardens, about 1 minute. 2 To make the Custard Mixture, whisk the sugar, egg yolks and egg. Strain into a bowl. Add the lemon zest and vanilla essence and blend well. Set aside. 3 Divide the Custard Mixture equally between the muffin cups or flan molds, pouring the Custard Mixture over the hardened sugar mixture. 4 Place the muffin cups or flan molds in a steamer above a pan of boiling water. Cover with a tight fitting lid and steam over low heat for 10 minutes, or until firm, making sure the water does not enter the molds. 5 Remove from the heat and set aside to cool slightly. Run a knife gently around the edges of the molds to loosen the flans. Invert onto a serving platter. Serve with lemon zest and whipped cream if desired. Serves 4 Preparation time: 20 mins Cooking time: 20 mins 6 Coconut and Pandan Jellies in Sweet Cream Combining the popular dessert flavors of coconut and pandan, this dessert has a rich, creamy dressing that enfolds cubes of gelatin and strips of fresh coconut. 2 young coconuts 1 Chop the tops off the coconuts, drain and reserve the 4-6 pandan leaves, juice. Scrape out the white part of the coconut flesh washed thoroughly with a spoon and shred. Bring the reserved coconut 625 ml (2½cups) water juice to the boil, add the shredded coconut flesh and 90 g (3 oz) unflavored simmer for about 5 minutes. Drain and reserve the gelatin powder shredded coconut flesh and discard coconut juice. 2 In a separate saucepan, boil pandan leaves in 375 ml Cream Dressing (11/ cups) of the water until water is infused with 2 170 g (6 oz) whipping flavor and aroma of pandan leaves, about 10 minutes. cream 3 Discard pandan leaves, strain the pandan water then 60 ml (¼CUP) sweetened add enough fresh water to make 450 ml (l3/ cups) condensed milk 4 of pandan liquid. Add gelatin powder to the liquid and stir to dissolve. Simmer over medium heat, Serves 4-5 stirring constantly, until liquid becomes clear, about Preparation time: 10 mins 5 minutes. Pour into a 20-cm (8-in) dish and allow + 30 mins setting gelatin to set, about 15 minutes in refrigerator or 30 minutes and 3 hours chilling salad at room temperature. Cut into small cubes. Cooking time: 20 mins 4 To make the Cream Dressing, mix the cream and condensed milk in a bowl until smooth. 5 Toss pandan jelly cubes and young coconut strips in a separate bowl. Fold in Cream Dressing and chill for about 3 hours before serving. Gelatin is sold in powdered form in small bottles and packets in supermarkets. As gelatin is obtained from animal tissue, it cannot be used in vegetarian dishes and should be substituted with agar-agar or gulaman. Pandan leaves are long thin leaves used to add delicate fragrance and a light green color to cakes and desserts. Bottled pandan essence or vanilla essence may be used as a substitute. 8