Desserts

Buñuelos
Buñuelos

Although the origin of this dessert is unknown, it most likely has Arabic origins, much like other sweets that are well-known in Latin America. They were most likely transported to Spain after that. Then to the americas. However, each culture makes them differently.

  1. Mix cassava, cheese, and eggs in a large bowl until paste like texture.
  2. Heat oil in a pan with about an inch of oil.
  3. Once oil is hot, use a oval spoon to scoop out the mixture and slide into the oil.
  4. Fry those until golden brown on both sides and put on a dish.
  5. In a pot put equal amounts of sugar and water with 2-3 cinnamon sticks.
  6. Once mixture is boiled then let simmer on low until syrup thickens.
  7. Serve with syrup on the side or on top.
Chè Thái
Chè Thái

Based on the abundance of tropical fruits and coconut cultivation in the southern region of Vietnam, this dessert is thought to have originated there. Thai-style sweet soup is what the name "Che Thai" refers to, but it has nothing to do with Thai food.

  1. Drain syrup from each can leaving some to the side.
  2. Pour fruit and jellies into a large bowl.
  3. Cover with equal amount of coconut milk and cream.
  4. Use fruit syrups to sweeten if wanted.
  5. Blend ice and pour into cup with shaved ice.
Halo-Halo
Halo-Halo

Halo-Halo originated from the pre-war Japanese who lived in the Philippines and is now popular within Filipino culuture!

  1. Blend lime zest, lime juice, mango nectar, half of mangoes, and a small pinch of salt in a blender until very smooth.
  2. Heat gelatin and ½ cup water in a small saucepan over medium heat and stir in mango puree once gelatin is dissolved.
  3. Pour jelly mixture in a baking pan and let chill until set.
  4. Preheat oven to 350°F.
  5. In a saucepan, caramelize sugar until golden brown. Pour caramel into flan mold, swirling to coat bottom evenly. Blend condensed milk, evaporated milk, eggs, and vanilla extract. Pour mixture into the mold over the caramel. Place mold in a larger baking dish, fill with water halfway up the sides of the mold. Bake for about 45-50 minutes until set. Let cool, refrigerate until firm.
  6. Spread out corn on a rimmed baking sheet. Sprinkle sugar and salt over, then drizzle oil over and toss to combine. Roast until crisped slightly but not browned and a little sticky. Let cool.
  7. Bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender. Drain, then combine in a small bowl with coconut milk, stirring well to separate the pearls. Let cool.
  8. Toast coconut in a small skillet over medium heat until edges start to brown and crisp Cut flan into pieces and divide some among the glasses. Cut mango jelly into desired shapes and arrange on top, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired.
Flan (Dominican)
Flan (Dominican)

The flan's history is traced back to ancient Rome when egg surpluses were transformed into custards to produce both sweet and savory tastes.

  1. Preheat oven to 350°F (175°C).
  2. .In a saucepan, caramelize sugar until golden brown.
  3. Pour caramel into flan mold, swirling to coat bottom evenly.
  4. Blend condensed milk, evaporated milk, eggs, and vanilla extract.
  5. Pour mixture into the mold over the caramel.
  6. Place mold in a larger baking dish, fill with water halfway up the sides of the mold.
  7. Bake for about 45-50 minutes until set. Let cool, then refrigerate until firm. Flip onto a plate to serve. Enjoy!
Copyright © 2024 LetUsCook. All Rights Reserved.