Brazo de Mercedes Cupcakes

I've been planning to bake Brazo de Mercerdes cupcakes but since I was trying to cut-off sugar, I always hesitant to do it even if I have time and the ingredients. But my cravings succeeded and I did my first version last weekend. The taste was perfect but the texture is a bit failed because it shrank. Well, my husband loves it and for me it is the most important :)

So, here's how I did it.

Ingredients:

Filling:

• 8 egg yolks
• 1 tsp vanilla extract
• 1 can condesnsed milk
• 1/2 cup milk

Meringue:

• 8 egg whites
• 1/2 cup sugar
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 1 tablespoon cornstarch

Procedure:

For the filling:

1. In a sauce pan, combine condensed milk, egg yolks and vanilla. 
2. Simmer in low heat while stirring until mixture becomes thick. 
3. Remove from heat. Set aside and let it cool.

For the Meringue:

1. Beat the egg whites using an electric mixer. 
2. Put cream of tartar and corstarch.
3. Gradually add the sugar. Continue mixing until texture is semi-firm.
4. Pipe the meringue in cupcake liners. Make sure to leave a hole in the center for the filling later. 
5. Bake at  320 deg F. / 160 deg C. for 20 minutes or until top of meringue turns light to medium brown.
6. Remove from oven. Let it cool. 
7. Pipe the filling into the center of the meringue.
8. Sprinkle some confectioner sugar on top of your cupcake.
9. Serve & Enjoy!

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Buko Pie (Coconut Pie)

Buko pie is definitely one of the best desserts/snacks I really miss in the Philippines. Unfortunately, I rarely see a very good buko pie here in UAE and since coconut is not really native in this country, it is very often to find a good coconut with meat in any fruit shop. Luckily, my husband found some good fresh coconut just recently. Well, it was not really intended for my buko pie but I needed its juice to relieve my UTI. And not to waste its heavenly coconut meat, I decided to try my luck in baking my version of my favorite pie. Very easy and few ingredients, equals homemade delicious Buko Pie!

Ingredients:

• 1 cup Coconut Meat - cut into about 2x2 inches
• 1 cup Coconut juice
• 1 can condensed milk
• 4 tablespoon cornstarch - diluted in 3 tablespoon water
• pastry puff dough
• 1 egg with 3 tablespoon water whisked
• butter for greasing
• flour

Procedure:

• Preheat oven to 400 degrees F.
• Combine condensed milk, coconut juice and diluted cornstarch in a sauce pan.
• Let it simmer in a medium low heat for few minutes. Continue stirring until very thick. Remove from heat and set aside to cool.
• Grease your round baking dish with butter.
• On a flat surface, sprinkle flour and using your rolling pin, flatten the pastry puff dough at least 6 inches more than the diameter of your round baking dish (I used 10 inches x 2 inches round baking dish) . It should not be more than about 1/2 cm thick.
• Mold your base pastry puff on the baking dish.
• Pour in half of the filling on the base of the pie.
• Put the coconut meat and pour again the remaining filling. Make sure your pie is not overfilled.
• With the remaining pastry puff dough flatten in again for at least 1/2 cm thick. 2 inches more than the diameter to cover your pie.
• Seal the edges of the pie by pinching the base and the cover of the pastry puff using your fingers.   
• Create few holes on the pastry puff cover using a fork or toothpick. This will prevent the crust from deforming.
• Brush with egg wash.
• Bake it for 20 minutes or until golden brown in color.
• Let it cool for at least an hour for best serving.
• Enjoy!

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Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk)

Another authentic Pinoy favorite is Ginataang Bilo-bilo. It is mainly composed of saging na saba, sweet potatoes, jack fruit, tapioca pearls, rice balls and of course coconut milk. For some, they even add ube (purple yam) to add color and flavor as well.

I remember this dessert pleasing my childhood years. My grandmother will prepare the ingredients while my cousins, aunts and I were all busy making the rice balls and putting it on top of a banana leaf. As I grew up on a neighborhood with my relatives, such preparation of native dessert is part of our bonding experience.

Well, here is how I cooked my version of Ginataang Bilo-bilo.

Ingredients:

• 2 Cans Coconut Milk
• 1 1/2 Cup Water
• 2 Cups Glutinous Rice Flour mixed with 3/4 Cup water (to make rice balls)
• 1 cup Cooked Tapioca Pearls (sago)
• 1 Large Sweet Potato - Cubed
• 3 Large Banana (Saba) - Cubed
• 1 Cup Jackfruit - Strips 
• 1 cup sugar 

Procedure:

1. Prepare the rice balls. Combine glutinous rice and water until a dough is formed. Take about 1 teaspoon of the dough and shape it into a ball. Set aside.
2. In a large pot, put 1 can of coconut milk and water. Stir occasionally until it boils.
3. Put in the rice balls. 
4. When the rice balls starts to float, add the sweet potatoes and cook until half-cooked.
5. Add saba bananas and continue cooking for 5 minutes.
6. Add the jackfruit, 1 can of coconut milk, tapioca pearls and sugar.
7. Cook for 5 minutes until the sauce is slightly thick. 
8. Serve and enjoy! 

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