The humble calamansi lime adds a tang to this rich, creamy pie, while the crust made from finger biscuits is wonderfully innovative.
Pie Crust
¾ cup (75 g) graham cracker or finger biscuit crumbs
3 tablespoons sugar
¼ cup (60 ml) melted butter
Filling
¼ cup (60 ml) water
1 tablespoon unflavored gelatin powder
2 cups (500 ml) whipping cream, well chilled
1¼ cups (300 ml) sweetened condensed milk
¼ cup (60 ml) freshly squeezed calamansi lime juice
Whipped cream for topping (optional)
Serves 8
Preparation time: 40 mins + 6 hours for chilling
Cooking time: 10 mins
1 Preheat an oven to 350°F (180°C).
2 To make the Pie Crust, mix the graham cracker or finger biscuit crumbs, sugar and melted butter. Press mixture into a 9-in (23-cm) pie plate and chill for about 15 minutes. Bake crust for about 5 minutes in the preheated oven. Set aside to cool.
3 To make the Filling, pour water into a small saucepan and sprinkle unflavored gelatin powder on top. Set aside for 5 minutes to allow gelatin granules to swell. Heat over low heat, stirring until liquid clears and gelatin is completely dissolved, about 3 minutes. Set aside.
4 Beat the whipping cream with a mixer at medium speed for 5 minutes. Slowly add condensed milk and lime juice and beat to blend, about 2 minutes. Add the food coloring and the gelatin mixture and beat until mixture is smooth and an even light green color. Chill for 5-10 minutes, or until partially set.
5 Spoon Filling into the cooled Pie Crust. Chill for 6 hours before serving, topped with whipped cream, if desired.
Calamansi limes are smaller than regular limes, and their juice is used in marinades and dips. They add an aromatic citrus flavor to desserts and are available fresh in supermarkets and Asian grocery stores. If calamansi limes are not available, substitute with regular limes.
Finger biscuits are often used to add a crunchy texture to desserts. They are sold in packets in supermarkets. If finger biscuits are not available, substitute with pound cake or savioardi biscuits.
Crust
2 cups (250 g) flour
2½ tablespoons sugar
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (125 ml) butter
1 egg yolk, lightly beaten
1 tablespoon lemon juice
6 tablespoons iced water
Cashew Filling
3 eggs
1 cup (200 g) sugar
1 cup (250 g) maple syrup, corn syrup or pancake syrup
2 tablespoons melted butter, plus extra for greasing molds
1 teaspoon vanilla essence
1 cup (150 g) finely chopped cashew nuts
Makes about 20 tarts
Preparation time: 30 mins + 30 mins chilling
Baking time: 20-25 mins
1 To make the Crust, sift together flour, sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender or knife until the mixture resembles coarse breadcrumbs. Add egg yolk and lemon juice. Blend in water, 1 tablespoon at a time, until the dough can be formed into a ball. Wrap in waxed paper sprinkled with flour and chill for 30 minutes.
2 To make the Cashew Filling, combine all the filling ingredients and set aside.
3 Preheat oven to 350°F (180°C). Sprinkle flour onto a smooth work surface. When Crust has been chilled for 30 minutes, roll it out onto floured work surface using a rolling pin, until it is ⅛ in (3 mm) thick. Use an inverted tart mold or knife to cut out the dough. Combine and roll any remaining dough and cut out. Brush tart molds with melted butter and place the cut out pieces of dough into each mold.
4 Pour about 1 tablespoon of the Cashew Filling into each mold. Arrange tarts on a baking sheet and bake in preheated oven for 20-25 minutes or until pastry is light brown and filling is just firm (it will continue to firm up for a few minutes after it has been removed from oven). Remove from molds and wrap in cellophane if desired, or store in an airtight container if not eating immediately.
2 ripe bananas
2 tablespoons lemon juice
Pie Crust
1¼ cups (160 g) flour, plus extra for dusting
¼ teaspoon salt
¼ cup (60 g) chilled butter
2 tablespoons (50 g) chilled solid vegetable shortening
3-4 tablespoons iced water
Filling
2 cups (500 ml) cream or evaporated milk
6 tablespoons flour
¼ cup (50 g) sugar
4 eggs
1 tablespoon butter
1 teaspoon vanilla essence
Whipped cream, to garnish (optional)
Serves 6-8
Preparation time: 20 mins + 45 mins for chilling Pie Crust
Cooking time: 35-45 mins
1 To make the Pie Crust, sift together flour and salt in a large bowl. Using a pastry blender or knives, cut the butter and shortening into the flour until the mixture resembles coarse breadcrumbs.
2 Sprinkle water gradually over the mixture, gathering the crumbs together until they form a ball. Sprinkle flour on waxed paper and wrap the gathered crumbs in the paper. Chill in a refrigerator for 30 minutes.
3 Sprinkle flour onto a smooth work surface. Roll out the chilled dough, starting from the center and lifting the rolling pin just before it reaches the edge. Roll the dough until it is ⅛ in (3 mm) thick and forms a circle, 2-3 in (5-8 cm) larger than a 9-in (23-cm) pie plate.
4 Lift the dough and ease it onto the plate. Press the dough firmly onto the bottom and sides of the plate. Make sure no air is trapped between the dough and the plate. Do not stretch the dough, or it will shrink.
5 Using kitchen scissors, trim excess dough from the edge of the pie plate, leaving a 1½-in (4-cm) overhang. Fold dough under the edge of the plate and flute or decorate edge as desired. Put the dough in the freezer for 15 minutes.
6 Preheat an oven to 390°F (200°C).
7 Use a fork to pierce small holes in surface and sides of the Pie Crust to allow steam to escape during baking. Line the crust with baking paper and fill with pie weights or dry beans.
8 Bake the Pie Crust in the preheated oven for l0-12 minutes. Transfer to a rack and remove baking paper and pie weights or dry beans. Bake for 5 more minutes, or until golden brown.
9 Slice the bananas into ½-in (l-cm) rounds. Sprinkle with lemon juice to prevent discoloration. Set aside.
10 To make the Filling, scald the cream or evaporated milk in a saucepan. Mix the flour, sugar and eggs in a bowl until smooth. Whisk in the cream or evaporated milk. Return to the saucepan and simmer, stirring to form a smooth mixture, about 20 minutes.
11 Blend in butter and vanilla essence. Spoon half of the Filling into the baked pie crust. Add bananas. Top with remaining Filling and whipped cream, if desired.
6 large ripe mangoes (about 6 lbs/3 kg)
75 graham cracker or finger biscuits
2 cups (500 ml) canned mango juice
3 x 8-oz (225-g) packs cream cheese
2 cups (500 ml) double cream
3 cups (375 g) powdered sugar
Serves 8-10
Preparation time: 40 mins
Chilling time: 4-5 hours
1 Peel the mangoes and slice into wedges then set aside. Dip 25 of the graham crackers or finger biscuits one at a time, into the mango juice. Arrange in a 30 x 20 x 5 cm (12 x 8 x 2 in) cake tin, with the tops of the biscuits facing down.
2 Beat together the cream cheese and double cream in an electric mixer. Gradually add sugar and beat until mixture is smooth. Divide the cream cheese mixture into three equal portions.
3 Spread a layer of the cream cheese mixture over the graham crackers or finger biscuits. Arrange one-third of the mango wedges over the cream cheese mixture. Dip 25 more finger biscuits, one at a time, in mango juice and layer over the mangoes. Spread another layer of the cream cheese mixture on the biscuits and arrange another layer of mangoes on top.
4 Dip remaining biscuits in mango juice and arrange on top of mangoes. Spread remaining cream cheese mixture on the finger biscuits. Arrange remaining mango wedges on top. Chill for 4-5 hours, or until firm, before serving.
Finger biscuits are often used to add a crunchy texture to desserts. They are sold in packets in supermarkets. Substitute with graham crackers, pound cake or savioardi biscuits.
2½ cups (300 g) flour, sifted
2 eggs, lightly beaten
2 teaspoons dried yeast granules
¼ teaspoon salt
1¼ cups (300 ml) warm thick coconut milk
½ teaspoon vanilla essence
Coconut Sauce
1½ cups (375 ml) thin coconut milk
1 cup (200 g) shaved palm sugar or maple syrup
1½ tablespoons sugar
¼ teaspoon salt
1 pandanus leaf, raked and tied into a knot
Serves 4-6
Preparation time: 15 mins + 1 hour fermentation
Cooking time: 30 mins
1 Put the flour into a bowl and add eggs, yeast and salt. Gradually stir in the thick coconut milk and vanilla essence to make a thick batter. Cover with a cloth and leave in a warm place until the mixture turns spongy, about 1 hour.
2 To prepare the Coconut Sauce, put the thin coconut milk, both lots of sugar, salt and pandanus leaf in a pan. Bring to the boil over low heat, stirring until the sugar dissolves. Simmer for 2 minutes then set aside.
3 Grease the bottom of a small wok with oil or butter and heat. Spread a ladleful of batter in the wok. Cook until the cake is set on top, 2-3 minutes. Turn over and cook the other side. When all the batter is used, remove the pandanus leaf from the Coconut Sauce and pour some over each pancake. Serve immediately.
These cakes are traditionally made using a small terracotta wok, but a metal wok is an adequate substitute. They could also be cooked in a heavy frying pan, but try to keep the cakes no more than about 3 in (8 cm) in diameter.
The mixture turns spongy after about one hour.
Cook until the cake is set on top, then turn and cook the other side.
Softened butter, for brushing
5 oz (150 g) very ripe bananas, peeled
2 teaspoons lime juice
5 oz (150 g) butter
⅔ cup (135 g) sugar
3 eggs, beaten
1¼ cups (150 g) self-raising flour
¼ teaspoon baking soda
Makes one 7-in (18-cm) cake
Preparation time: 40 mins
Baking time: 40-45 mins
1 Line the base of a 7-in (18-cm) round or square cake tin with waxed paper and brush the sides lightly with softened butter. Preheat an oven to 340°F (l70°C).
2 In a small bowl, mash the bananas with a fork and stir in the lime juice. Set aside.
3 Beat the butter and sugar together with an electric mixer or wooden spoon until light and fluffy. Pour the beaten eggs in a little at a time, beating well between additions.
4 Using a large metal spoon, fold in half the flour and baking soda without over-stirring or beating the mixture. Fold in the mashed bananas until well incorporated and then add the remaining flour and baking soda.
5 Turn the mixture out into the prepared tin. Hollow out the middle slightly to prevent it rising to a dome in the middle. Bake in the preheated oven for about 40 minutes or until cake is well risen and golden brown. To test if the cake is cooked, insert a skewer in the center—it should come out clean.
6 Allow the cake to cool in the tin for 10 minutes before running a knife around the edges and turning it out to cool on a wire tray.
Layered Cinnamon and Nutmeg Cake
½ cup (100 g) sugar
5 egg yolks
3½ oz (100 g) flour, sifted
1½ cups (375 ml) thick coconut milk
3 tablespoons butter, melted
½ cup freshly grated nutmeg
½ cup cinnamon powder
Vanilla ice-cream (optional)
Serves 4
Preparation time: 15 mins
Cooking time: About 1 hour (5 mins per layer)
1 Beat the sugar and egg yolks together until the sugar dissolves completely, then stir in the flour. Gradually stir in the thick coconut milk, mixing to combine thoroughly.
2 Dip a brush in the melted butter and paint the sides of a small, deep cake tin about 6 in (15 cm) in diameter, or a loaf tin about 7 x3 in (18 x8 cm). Pour in 2-3 ladles of batter to make a thin layer about ¼ in (6 mm) thick.
3 Sprinkle the top with 2 teaspoons grated nutmeg and 2 teaspoons cinnamon powder. Set the cake tin inside a baking dish of hot water and bake in a moderate oven 350°F (l80°C) until just set, about 5 minutes. Remove the cake tin from the oven and brush the top of the cooked layer with melted butter. Pour in more batter to make another thin layer and sprinkle with nutmeg and cinnamon. Return to the oven and cook until set.
4 Repeat until the batter is used (you should have about 12 thin layers), brushing the top of each newly cooked layer with butter before adding the batter and spices.
5 When the last layer has cooked, remove from the oven and set aside to cool in the tin. When cool, loosen the edges with a knife and turn the cake upside down onto a serving plate. Serve chilled with a scoop of vanilla ice-cream, if desired.
1½ cups (190 g) flour
¼ teaspoon salt
3 oz (90 g) chilled butter, cubed
1 whole egg
1 teaspoon lemon juice
2 egg whites
Whole cloves to garnish (optional)
Filling
1 small ripe pineapple, about 2 lbs (900 g), peeled, cored and coarsely chopped
1 cup (150 g) soft brown sugar, or more to taste
1 tablespoon lemon juice
3 cloves
2 star anise petals
½ teaspoon grated nutmeg
Serves 2
Preparation time: 10 mins
Cooking time: 25 mins
1 To make the Filling, process the chopped pineapple in a food processor or blender until coarsely crushed, about 10 seconds. Transfer to a saucepan with a heavy base, or a non-stick saucepan. Add sugar, lemon juice, cloves, star anise and grated nutmeg. Simmer uncovered over medium-high heat, stirring frequently with a wooden spoon, until thick, about 20-25 minutes. Transfer to a shallow bowl and set aside to cool. Remove the whole spices.
2 Put the flour, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add the egg and lemon juice and process until it forms a ball. Put in a plastic bag and refrigerate for 30 minutes. Preheat an oven to 350°F (l80°C).
3 Roll out the dough very thinly on a floured board. Use a cutter to cut out 30 circles, each about 2½ in (6 cm) in diameter. Press into well-greased tartlet trays, fluting up the edges with a pastry cutter or fork. Fill each pastry with 1 teaspoon pineapple jam. Brush with egg white and top each tart with a clove, if desired.
4 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven, loosen tarts with a knife and transfer to racks to cool. Store in an airtight container when cool.
This recipe results in light, firm and crispy tarts. Another alternative to fluting the edges of the pastry is to cut the dough with a cookie cutter that has scalloped or serrated edges. Then, push each piece of dough into a cupcake tray to shape it.
4 large eggs
1 cup (250 g) sugar
½ teaspoon salt
2½ cups (625 ml) milk
1 teaspoon vanilla essence
Pie Crust
1¼ cups (160 g) flour, plus extra for dusting
¼ teaspoon salt
1¼ cup (60 g) chilled butter
2 tablespoons (50 g) chilled solid vegetable shortening
3-4 tablespoons iced water
Serves 8
Preparation time: 15 mins + 30 mins for chilling pie crust
Cooking time: 30 mins
1 To make the Pie Crust, sift together flour and salt in a large bowl. Using a pastry blender or knives, cut the butter and shortening into the flour until the mixture resembles coarse breadcrumbs.
2 Sprinkle water gradually over the mixture, gathering the crumbs together until they form a ball. Sprinkle flour on waxed paper and wrap the gathered crumbs in the paper. Chill in a refrigerator for 30 minutes.
3 Divide the pie dough into 8 equal portions. Sprinkle flour onto a smooth work surface. Roll out each portion of dough until it is ⅛ in (3 mm) thick and forms a circle.
4 Press each portion of the dough onto the sides and bottoms of the custard cups. Make sure no air is trapped between the dough and each cup.
5 Preheat oven to 425°F (220°C). Beat together the eggs, sugar, salt, milk and vanilla essence in a large mixing bowl. Strain and pour into each Pie Crust.
6 Bake in the preheated oven for 30 minutes, or until a knife inserted into the center of each tart comes out clean.
2¼ oz (70 g) butter, melted
⅓ cup (75 ml) cream or evaporated milk
1 egg, beaten
1¼ cups (150 g) flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup (50 g) sugar
Caramel Syrup
⅔ cup (135 g) sugar
Scant ½ cup (100 ml) hot water
Serves 6-8
Preparation time: 30 mins
Cooking time: 30-40 mins
1 To make the Caramel Syrup, place the sugar in a small heavy-based saucepan and heat over very low heat until the sugar caramelizes and turns golden brown. When the sugar turns golden brown, remove the pan from the heat.
2 Pour the hot water onto the caramel (be careful not to get burned as the caramelized sugar will start to sputter). Boil the caramel for a few minutes until completely melted and a syrup is formed. Allow the Caramel Syrup to cool and pour into a measuring cup—you will need about ⅔ cup (160 ml). Add a little water if needed, to make up the specified quantity.
3 Add the melted butter, cream or evaporated milk and beaten egg to the Caramel Syrup and stir well to combine.
4 Sift the flour, baking soda and salt into a mixing bowl. Stir in the sugar. Make a well in the center and pour in the liquid. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk to make a smooth batter.
5 Fill small, lightly-buttered tartlet trays or rice wine cups three-quarters full of batter and steam for 15-20 minutes. This will yield 8-12 small cakes, depending on the size of the tartlet trays or rice wine cups used.
Alternatively, line the base of a 6-in (15-cm) round or square cake tin lined with waxed paper and brush the base and sides lightly with softened butter. Pour the batter into the prepared tin and place in a preheated steamer for 30 minutes or until the cake rises and a skewer inserted in the middle comes out clean. Do not open the steamer before the 30 minutes is up, or the cake may collapse.
An alternative way to cook this cake is to bake it in an oven preheated to 340°F (170°C) for 25-35 minutes.
The result is a slightly darker cake with a delicious crust.
6 egg yolks
¾ cup (150 g) sugar
½ teaspoon vanilla essence
Scant ½ cup (50 g) flour
Scant ½ cup (100 ml) sweetened condensed milk
½ cup (125 ml) warm water
4 young coconuts
Meringue Topping
6 egg whites
1 tablespoon sugar
¼ teaspoon salt
⅔ cup (75 g) raisins
Serves 4-6
Preparation time: 15 mins
Cooking time: 25 mins
1 Beat the egg yolks, sugar and vanilla essence together until the sugar dissolves and mixture is light colored and foamy. Combine, stirring to mix well.
2 Put the flour in a saucepan and gradually stir in the condensed milk and water.
3 Scrape out the pulp from the coconuts and add to the milk mixture. Stir in the beaten egg yolks. Cook over low-medium heat, stirring for 5 minutes until the mixture thickens. Transfer the mixture to a heatproof dish.
4 Make the Meringue Topping by beating the egg whites, sugar and salt together until the mixture is stiff. Spread over the cake and scatter the raisins on top. Bake in an oven preheated to 390°F (200°C) until the Meringue Topping turns golden brown, about 15 minutes. Serve hot or at room temperature.
Young coconuts have green skins and tender flesh. The sweet water within the young coconut is a popular drink in Southeast Asia, and the flesh is often scooped out and eaten. Young coconuts are sold fresh in Asian grocery stores.
8 egg yolks
1¼ cups (300 ml) sweetened condensed milk
1 teaspoon lemon zest
1¼ cups (250 g) sugar
¼ teaspoon cream of tartar
Makes about 30 bonbons
Preparation time: 5 mins + 1¾ hours for chilling, shaping and wrapping bonbons
Cooking time: 35 mins
1 Combine the egg yolks and cream milk in a double boiler. Add lemon zest. Cook over medium heat, stirring constantly, until very thick and the mixture coats the back of a spoon when lifted, about 20 minutes. Chill for 1 hour for easier handling.
2 Grease hands and shape egg mixture into small balls, placing each ball into a greased pan.
3 In a saucepan, melt sugar and cream of tartar over low heat. Do not stir, otherwise sugar will crystallize. When the sugar becomes caramelized, stir then dip each ball into the syrup with a pair of tongs, swirling to coat evenly. Keep the syrup over low heat so it does not harden. Alternatively, if you do not wish to coat the bonbons in syrup, dust them lightly with sugar.
4 Put each coated ball into a greased pan and set aside to cool. Wrap individually in cellophane, if desired, before serving.
½ cup (125 g) butter
½ cup (1 00 g) sugar
3 egg whites
¼ teaspoon vanilla essence
½ cup (125 g) flour
Makes 45 cookies
Preparation time: 30 mins
Baking time: 7 mins per batch
1 Preheat oven to 180°C (350°F). Using a mixer set to medium speed, cream the butter and gradually add sugar. Continue mixing until light and fluffy. Add egg whites one at a time, beating thoroughly after each egg white is added. Add vanilla essence.
2 Sift flour and fold in, blending thoroughly to form a smooth mixture. Spoon mixture into a pastry bag with a small frosting tip. Pipe 10-cm (4-in) strips of the batter onto greased and floured baking trays, about 5 cm (2 in) apart. Bake each batch in the preheated oven for about 7 minutes or until the cookies have lightly browned edges.
3 Remove cookies immediately from the baking tray to prevent sticking. Transfer to a clean plate and set aside to cool. If not eating immediately, pack in airtight containers.
8 oz (250 g) peeled and diced sweet potato (about 1¼ Cups)
¾ cup (180 ml) water
3 tablespoons sugar
2 teaspoons powdered gelatin or kanten (agar-agar) powder
Makes 12 small cakes
Preparation time: 15 mins + 3 hours chilling
Cooking time: 15 mins
1 Boil the diced sweet potatoes in a saucepan of lightly salted water for 10 minutes or until tender. Drain and mash until smooth, pushing mashed sweet potatoes through a sieve to remove tough fibers. Set aside.
2 Heat the water and sugar in a medium saucepan over high heat and bring to the boil. Remove from the heat, sprinkle the gelatin over the water and stir until dissolved. If using agar-agar, stir the powder into boiling syrup and simmer until agar-agar granules dissolve.
3 Place the mashed sweet potatoes in a medium bowl and gradually stir in the gelatin or agar-agar mixture, combining until smooth. Drop spoonfuls of the mixture into a greased shallow 8 in (20 cm) square baking tin and smooth the top. Refrigerate for 3 hours or until firm. Serve with green tea, if desired.
Kanten or agar-agar is made from seaweed. It is similar to gelatin and is used to make jellies and molds. It melts at a higher temperature than gelatin which makes it useful in hot climates, and produces a firmer texture than gelatin. Store in a cool, dry place.
