#247_Mango Cake Roll

I really don't have much time nowadays to blog so I've just been posting pictures of food that I make and recipes from friends on facebook.
Yesterday, after I posted this picture of Mango Cake Roll on my facebook page, I received several requests for the recipe. I appreciate you ladies for your interest on the recipe.

You'll be surprised to find out that I just combined some recipes that I already have to create this dessert. So, here it is....

For the cake, I used my recipe for the Chiffon Cake as I did with the Ube-Macapuno Cake Roll, click here,
For the cream filling, I used the same cream filling for the Fruit Tart and Crema de Fruta.

Mango Cake Roll

Mango and Cream Filling.
1 box (3.3 oz ) instant white chocolate pudding mix

1 box (3.3 oz) instant lemon pudding mix

2 cups cold milk
1 package cream cheese, room temp. soft
4 cups of ripe mangoes, cubed

In a bowl beat cream cheese and set aside. In another bowl, beat the 2 boxes of pudding and milk until thick, (food processor works best for this part) Add the cream cheese and continue to beat until mixture is smooth. Consistency should be like mayonnaise. Fold in the cubed mangoes. (this recipe is for 2 cake rolls)

For the Cake, Chiffon Cake recipe #210, click here.
1) Make the batter for the cake following the directions on the Chiffon Cake recipe.
2) Grease 2 jelly roll pans then line with parchment papers, then grease the papers.
3) Equally spread the batter on the parchment paper-lined pans.
4) Bake in a pre-heated 350 degrees oven for 15-18 minutes for each pan.
5) Follow directions in rolling jelly roll before spreading the Mango and Cream Filling on the cake.
6) chill in the fridge for at least 2 hours before slicing and serving.

Note from MaMely:
If making the Chiffon Cake batter is somewhat complicated for you, watch this video which gives you very simple recipe for jelly roll cake and a step by step procedure of rolling the cake.

Here's a link on how to make jelly roll cake http://video.about.com/baking/Jelly-Roll.htm


This is the kind of mangoes that works best for this dessert. If you live in Pinas, there won't be any problem looking for good mangoes.

When time permits, instead of using pudding for the cream filling, try making the real pastry cream, just as what I've used in several desserts below.

Incredible Mango Tart, recipe #160, click here,
Irresistible Mango Custard Pizza Pie recipe #161 here,
Brazo de Mercedez with a big Twist recipe #196 here,

Custard Cream Filling
3/4 cup white sugar
1/3 cup flour
1 cup fresh milk
1 cup coconut cream
6 egg yolks, slightly beaten
Click here to get the procedure.

ENJOY!!

#246_Ube-Cassava Cake

This recipe is from Teena Jensen's Facebook profile.
I'm posting it here with her permission.

2 BAGS FROZEN GRATED CASSAVA (THAWED)
( for Ube/Cassava, use 1 bag ube & 1 bag cassava)

1 CAN COCONUT MILK (SET ASIDE 7 TBSPS FOR TOPPING)

1 CAN CONDENSED MILK

3/4 CUP WATER

1/2 CUP SUGAR

2 EGGS


SUGGESTED ADDITIONAL INGREDIENTS (OPTIONAL):
LANGKA
MACAPUNO


SET OVEN TO 325 DEGREES. MIX ALL INGREDIENTS ABOVE AND POUR IT IN 10”X13” GLASS OR ALUMINUM PAN. BAKE FOR 30 TO 4O MINS. WHEN SLIGHTLY BROWN ON THE EDGES,TEST WITH PICK ON THE CENTER, IF IT COME OUT CLEAN, POUR OVER TOPPINGS MIXTURE.
BAKE UNTIL TOP TURNS TO GOLDEN BROWN.


TOPPINGS: MIX THE FOLLOWING INGREDIENTS:


1 CAN CONDENSED MILK
7 TBSPS COCONUT MILK
2 EGG YOLKS

#245_Buko Pandan

This recipe is from Teena Jensen's Facebook profile. I'm posting it here with her permission.

BUKO PANDAN

2- CANS GREEN GELATIN (CUT INTO CUBES)
( OR USE GREEN GULAMAN BARS – ADD SUGAR &
PANDAN EXTRACT)
2- CANS YOUNG COCONUT MEAT (STRIPS)
KAONG
NATA DE COCO
PANDAN EXTRACT ( FEW DROPS)
1- SMALL CAN NESTLE CREAM
1- CAN CONDENSED MILK
1- SMALL CARTON OF HEAVY WHIP CREAM


Mix all ingredients in a bowl. Chill before serving.

#244_Very Berry Brownie Fruit Tart

Sometimes called Fruit Pizza, this pie is to die for....
it's a real scrumptious dessert.

Serve a piece of this to each your guests and watch them
lick their forks, lick their fingers, lick their plates, smack their lips
or look at you crossed eyed
insinuating they want another piece.
Yes, it's that delicious....and guests are allowed to break some of
Emily Post's etiquette rules in this yummie situation.

This dessert is not only scrumptious, but it is truly, really easy to make...just open a box of brownie mix, follow the directions and you have a brownie base.

For this dessert I used a box of triple chunks brownie mix, but you can use any fudge brownie variety. One box makes two 10-inch plates with higher rims or you can make the brownie in one rectangular baking pan.

The cream filling is made of 2 boxes (3.3 oz.) of instant white chocolate pudding mix using 2 cups of milk, mixed with one bar of cream cheese in a food processor.... like the cream filling I use for Crema de Fruta, entry #28, only the amount of milk is decreased to 2 cups.

Here's the recipe for the Cream Filling:

2 packages (3.5 oz each) instant pudding mix*

1 package cream cheese, softened

2 cups cold milk

In a bowl beat cream cheese and set aside. In another bowl, beat pudding and milk until thick, ( food processor works best for this part) Add the cream cheese and continue to beat until mixture is smooth. Consistency should be like mayonnaise. Spread over cooled brownie.

*Note: you can use either 1 box instant lemon pudding mix and 1 box of white chocolate pudding mix...excellent combination or just use one kind)

Strawberries are slightly coated with some glaze made of Danish Desserts then arranged on top of the pudding. Put the dessert in the fridge to chill for at least 2 hours before serving.

Aside from the strawberries, other fruits I used are
kiwifruit, raspberries, and blackberies.

This fruit combination was an inspiration from a cake
by Jane Embry who is a
PinoyAmericanFavoriteRecipes fan on FaceBook,

Please take a bite!!!

#243_Summer Coolers: Halo-Halo

Halo-Halo is an all time favorite Filipino merienda.
Literally translated as mix-mix...
meaning mix everything to let all the ingredients
blend together before eating it.

Here's Wikipedia's description of halo-halo:
http://en.wikipedia.org/wiki/Halo-halo
Wikipedia mentioned some of the fruits that can be added to the mixture
are kiwifruits, bananas, avocados, papaya.

I've never tried any of these combination.
However, I might try bananas, but not kiwifruit.
Actually I've use fruit cocktail once before and is okay.

I just love simple ingredients in my Halo-Halo.
My favorite combination is:
sago, gulaman, caramelized saba bananas, nata de coco.
I love the ube for the topping instead of ice cream
and definitely use evap milk, not fresh milk.
I also love to mix in some frosted flakes cereals in place of pinipig....
it is crunchy and yet softer than pinipig.

Make some today and enjoy!!! Truly refreshing!

#242_Donuts & Twist Donuts, Pilipit or Shakoy

I didn't use any special doughnut recipe to make these donuts or twist donuts or pilipit as we call them in the Philippines.


When I was making some Pan de Sal one day, I decided to use just half of the dough and used the other half to make some donuts. To my surprise, these donuts turned out really good.

For the Pan de Sal recipe, click here.

Here's how to make the Pilipit or Twist

After second rising just cut the dough into golf ball sizes, roll each piece into ropes, about 6 inches long, twist each rope to form a number 8 figure pinching the ends together. Fry in hot oil.

The kids and grand kids love them.

From the same dough, I made some traditional donuts without using a donut cutter (I should invest in one) by connecting the 2 ends of the roped dough together, then fried them... they might not be the perfect-looking doughnuts just like the ones sold commercially, but hey, these are home-made and they are absolutely yummy!

#241_Ube-Macapuno Cake Roll

Here's another favorite Filipino dessert I had made

using 2 recipes that I already have:

Chiffon Cake, click here for the recipe.
The recipe makes 2 cake rolls. If you don't need 2 cake rolls
use half of the cake batter to make Mamon or Crema de Fruta.

For the Ube Halaya recipe, click here.

For the macapuno, I used the bottled kind found in Asian stores.

Here's my version of this cake:
1) Make the batter for the cake following the directions on the Chiffon Cake recipe.
2) Grease 2 jelly roll pans then line with parchment papers, then grease the papers.
3) Equally spread the batter on the parchment paper-lined pans.
4) Bake in a pre-heated 350 degrees oven for 15-18 minutes for each pan.
5) Follow directions in rolling jelly roll before filling the cake with ube and macapuno.

I found this video which gives you good instructions

on how to roll the cake and a recipe which is really easy to follow:
http://video.about.com/baking/Jelly-Roll.htm

#240_Pan de Sal with Ube Macapuno Filling

Incredibly good!!
Pan de Sal dough filled with cooked ube (ube halaya) and macapuno, either macapuno balls or macapuno strings, then baked in oven just like baking regular Pan de Sal...


ahhhh... a mouth-watering merienda!!!

3 things that I love to eat rolled into one...

Pan de Sal, click for the recipe here
Ube Halaya, click here for recipe
and Macapuno (in jars)

#239_ Ube Ensaymada

Ensaymada with Ube Halaya Filling



Click on post #118 ( here) on how to make filled ensaymada,

For Ensaymada recipe, click here.
For Ube Halaya recipe, click here.


This is a picture of Pan de Sal with
Ube-Macapuno filling, see post #240
You can absolutely make the same filling for Ensaymada.

#238_Sweet Ube Siopao/ Steamed Buns with Ube Filling

Ube Siopao

A fan of PinoyAmericanFavoriteRecipes on facebook, Angiel, suggested ube for a siopao filling when I posted a steamed bun with custard-like filling from a Chinese Buffet. So I thought, why not? I already have recipe for both the siopao dough and the ube halaya. I just combined the two recipes to make this sweet merienda. If you are a vegetarian, you'll love this.

Steamed Buns with ube filling

Dough Recipe for Siopao:
http://pinoyamericanrecipes.blogspot.com/2009/02/siopao-or-steamed-buns.html

1-1/2 cups warm water

1/2 cup white sugar

1/4 cup canola oil

1 tsp. salt

4 cups flour

1 tbsp baking powder

1 tsp. yeast

1) Put all the ingredients in the bread machine pan with the water at the bottom of pan. Place the dry ingredients on top. Turn the machine on dough cycle. This will take 30 minutes for the whole cycle to stir and knead the dough. When the cycle is finished turn off the machine and leave the dough in the bread machine to rise until doubled in bulk.

2) Take out dough and divide it into 20-24 pieces.

3) Roll out each piece into about 6 inches discs, should be thinner around the edges. Place about 1 heaping tablespoon of filling on the center of dough. Gather the edges, using the N-S and E-W or the 12 o'clock-6 o'clock and 9 o'clock-3 o'clock fashion. Meaning, take the 2 opposite sides and pinch them together, then the other 2 sides together, then gather the rest of the sides, pinching them altogether to seal well.

4) Oil the bottom of the filled dough before placing them on a piece of paper. You can use 2 1/2 square inch wax paper or parchment paper or just simply use muffin liners. Place the filled siopao smooth side up on the papers.

5) Let the dough rise until doubled in size, about 45 minutes, before putting them in the steamer to steam. (Don't forget to place a clean kitchen towel over the steamer before putting the lid on so the water from the vapor will not drip on the buns).

6) Steam the siopao for 15-20 minutes.

Ube Halaya or Jalea de Ube
http://pinoyamericanrecipes.blogspot.com/2008/11/ube-de-jalea-or-halaya-ube.html

The recipe is really simple as you can see, it has only 3 ingredients and if you want a good workout for your arm, you'll want to try making this dessert.

1 package grated frozen ube, thawed out
1 stick butter
1 can condensed milk

1) Pass the thawed out ube through a sieve because you want this to be really smooth.

2) Put all the ingredients in a non-stick pan and cook over medium heat, stirring constantly until mixture is thickened.

ENJOY!!