This silken sweet dessert with its French roots provides a welcome refresher after a spicy meal. Take extra care not to touch the sugar as it caramelizes—it is so hot that it can burn you easily.
Caramel Syrup
½ cup (100 g) sugar
¼ cup (60 ml) hot water
Custard
1½ cups (360 ml) milk
½ cup (100 g) sugar
1 teaspoon vanilla extract
4 large eggs
Serves 6
Preparation time: 15 mins
Cooking time: 1 hour
1 To make the Caramel Syrup, heat the sugar in a small, heavy saucepan over very low heat until the sugar melts and turns golden brown.
2 Slowly stir the hot water into the caramel; the mixture will bubble vigorously. Cook the mixture over medium heat, stirring constantly, until the sugar dissolves and a thick syrup forms. Remove from the heat.
3 Spoon 1 tablespoon of Caramel Syrup into each of six 4-oz (125-g) heatproof baking dishes. Gently swirl each baking dish so the Caramel Syrup coats the bottom of the dish.
4 To make the Custard, combine the milk, sugar and vanilla extract in a mixing bowl and beat until the sugar dissolves. Add the eggs one at a time, beating gently until well mixed. Carefully pour the egg mixture into the baking dishes.
5 Set the baking dishes on a rack in a large steamer and cook over simmering water for 45 minutes. Alternatively, set the baking dishes in a larger baking dish or pot partially filled with water. Bake in an oven preheated to 350°F (180°C) for about 50 minutes. The custard is done when a toothpick inserted into it comes out clean. Remove from the heat and chill until firm.
6 To serve, run a knife around the inside edge of the custard and turn out onto a dessert plate.
12 oz (350 g) sweet potatoes
½ cup (75 g) flour
½ teaspoon baking powder
Oil for frying
Superfine sugar for rolling
Makes about 12 doughnuts
Preparation time: 40 mins
Cooking time: 40 mins
1 Scrub the sweet potatoes clean under running water. Place in a pan and cover with water. Boil until tender—test by inserting a skewer into the thickest part of the potato: it should go in easily. Remove the sweet potatoes from the water and set aside to cool.
2 When cool enough to handle, peel the skins. Mash sweet potatoes until free from lumps. Discard any tough fibers.
3 Sift flour and baking powder together and add to mashed sweet potatoes, kneading lightly until smooth.
4 Break off small pieces of dough (about 1 oz/30 g each) and roll into smooth balls, flouring your hands lightly to prevent dough from sticking. Flatten the balls slightly and make a hole through the center of each with the floured handle of a wooden spoon. Smoothen the edges around the hole with your fingers. Repeat until dough is used up. Lay the doughnuts on a lightly-floured tray or cloth as you shape them.
5 Heat the oil in a pan or wok over medium heat. The oil should be at least 1 in (2½ cm) deep. Reduce heat to low and fry the doughnuts until golden brown, 3-4 minutes on each side. Drain on paper towels.
6 Roll the doughnuts in the sugar and serve warm.
It is important to keep the temperature of the oil low (the doughnuts should sizzle slightly when placed in the oil). Frying at too high a temperature will result in unattractive, blistered doughnuts.
Peel and mash the sweet potatoes until free from lumps.
Pierce the center of each flattened ball with the floured handle of a wooden spoon.
Spoon the coconut filling into the center of each pancake.
Fold the edges in the roll up each pancake to form parcels.
1¼ cups (150 g) flour
¼ teaspoon salt
2 small eggs, beaten
⅔ cup (150 ml) thin coconut milk or plain milk
½ cup (125 ml) pandanus juice (see page 7)
¼ cup (60 ml) water
1 tablespoon oil
2 pandanus leaves for making pandanus brush (see page 6)
Oil for greasing pan
1½ portions coconut filling (see page 7)
Makes 25 pancakes
Preparation time: 1 hour
Cooking time: 15 mins
1 Sift the flour and salt into a medium mixing bowl. Make a well in the center and pour in the eggs, thin coconut milk or plain milk and pandanus juice. Using a wooden spoon or balloon whisk, incorporate the flour into the liquid, making a smooth batter free from lumps. (Strain any lumps in the batter through a sieve.)
2 Thin the batter with the water and stir in the oil. Mix well. Cover the bowl and allow batter to stand for 20-30 minutes.
3 To fry pancakes, heat a small frying pan (preferably one with a non-stick surface) over medium heat. Dip the pandanus brush in a little oil and lightly brush the pan with it. Ensure that the pan is sufficiently hot (a drop of water should sizzle instantly).
4 Stir the batter and pour a tablespoonful of it into the pan. Immediately swirl the pan so the batter covers the base in a thin layer. Allow batter to set and cook until lightly browned. Flip the pancake and cook the other side for a few seconds.
5 Turn the pancake out onto a plate or tray. Repeat with the remaining batter, stacking the finished pancakes on a plate. If the batter starts to thicken, thin it by stirring in 1-2 tablespoons of water
6 Place a spoonful of the coconut filling in the center of each pancake, fold both sides towards the middle and roll the pancake, neatly enclosing the filling and creating a little parcel.
Use the same scoop to ladle the batter onto the pan to obtain equal-sized pancakes. If it becomes more difficult for the batter to spread, this means that it has thickened. Add 1-2 tablespoons of water to the batter to thin it, if desired.
10-12 cooking bananas
Oil for deep frying
Batter
¾ cup (100 g) rice flour
⅓ cup (50 g) flour
½ teaspoon salt
½ teaspoon sugar
⅔ cup (150 ml) water
Serves 4
Preparation time: 20 mins
Cooking time: 20 mins
1 To make the Batter, combine rice flour and flour in a small mixing bowl; stir in the salt and sugar. Add the lime paste, if using and all but 2 tablespoons of the water. Stir until free from lumps; the Batter should coat the back of a spoon thinly (add more water if needed).
2 Peel the bananas and slice each in half lengthwise.
3 Pour the oil into a pan or wok to a depth of 1 in (3 cm) and heat over medium heat.
4 Working with a few pieces at a time, dip banana slices into the batter to coat thoroughly and then gently lower into the hot oil.
5 Fry bananas until golden brown on both sides. Remove from the hot oil with a slotted spoon. Drain on paper towels and serve warm.
Potato or yam fritters can be made from this recipe also. Peel 2 small sweet potatoes or 1 medium yam and cut into ¼-in (½-cm) slices. Dip in the Batter used in the recipe above and fry in hot oil until golden brown.
4 eggs
1 cup (200 g) sugar
1 cup (125 g) flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons melted butter
Icing sugar for dusting
½ cup (125 ml) strawberry or raspberry jam
Serves 8-10
Preparation time: 20 mins
Cooking time: 20 mins
1 Preheat an oven to 350°F (180°C).
2 Beat eggs until bright yellow and thick. Gradually stir in the sugar. Sift flour, baking powder and salt then fold into the egg mixture.
3 Scoop out one cup of the egg-flour mixture and fold into the butter. Fold back into the egg-flour mixture.
4 Pour into a baking tray lined with waxed paper. Bake in preheated oven for 20 minutes.
5 Sprinkle the icing sugar onto a piece of waxed paper. Invert the sponge cake onto the paper, then peel off the top sheet of waxed paper. Invert again into the waxed paper. Set aside to cool.
6 When cooled, spread jam on the top of the sponge cake then roll tightly. Dust the roll with powdered sugar. Cut into thin slices to serve.
Sift the flour, baking powder and salt into the egg mixture.
Invert sponge cake onto a piece of waxed paper sprinkled with icing sugar.
Peel off the top layer of waxed paper.
When cooked, spread jam on the top of the sponge cake then roll.
¾ cup (150 g) sugar
¼ teaspoon cream of tartar
1 teaspoon lemon zest to serve (optional)
Whipped cream to serve (optional)
Custard Mixture
1 cup (200 g) sugar
5 egg yolks
1 egg
1 teaspoon lemon zest
½ teaspoon vanilla essence
Serves 4
Preparation time: 20 mins
Cooking time: 20 mins
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.
1¼ cups (150 g) rice flour
2 tablespoons tapioca flour
2½ cups (500 ml) thin coconut milk
½ cup (100 g) sugar
⅛ teaspoon salt
2 pandanus leaves, torn lengthwise and tied into a knot
2-3 ripe bananas, sliced on the diagonal into ¾-in (1-cm) pieces
Banana leaves (or aluminum foil), softened and cut into 16 x 7-in (18-cm) squares
Makes 16 cakes
Preparation time: 30 mins
Cooking time: 30 mins
1 Place rice and tapioca flours into a bowl and mix with ¾ cup (200 ml) of the thin coconut milk, stirring well to remove any lumps. Set aside.
2 Pour the remaining coconut milk into a saucepan with the sugar, salt and pandanus leaves. When the milk comes to the boil, pour in the flour mixture, stirring continuously with a wooden spoon to make a thick, smooth custard.
3 Spoon 2 tablespoons of the custard mixture onto the square of banana leaf or aluminum foil. Place a slice of banana on top of the custard, then spoon another 2 tablespoons onto the banana to enclose it.
4 Shape the custard into an oblong roll and fold the banana leaf around it. Tuck both ends in neatly to make a 2 x 3 in (6 x 8 cm) packet. Arrange the packets in a steamer and steam for 20 minutes. Allow to cool before serving.
Banana leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just start to soften. They are sold in rectangular sheets in Asian grocery stores and supermarkets. If banana leaves are not available, substitute with aluminum foil.
Enclose the banana slice in the rice custard.
Shape the filling into an oblong, then fold the leaf lengthwise.
Banana “cues” are often sold by street vendors in the streets of Manila. Perhaps their name derives from “barbecue”, since the bananas are threaded on skewers, as are other fruits, vegetables and meats cooked on the barbecue. The brown sugar glaze adds sweetness, as well as a nice sheen, to the cooked bananas.
½ cup (125 ml) oil
4 ripe cooking bananas, peeled
¼ cup (50 g) dark brown sugar or palm sugar
4 bamboo skewers
Serves 4
Preparation time: 5 mins
Cooking time: 10 mins
1 Heat the oil in a wok or large frying pan. Add the bananas to the wok, 1-2 at a time. Immediately sprinkle 1 tablespoon brown sugar or palm sugar evenly onto each banana.
2 Cook over low-medium heat until bananas are tender, about 10 minutes, stirring constantly. The sugar will melt and form a glaze on the bananas as they cook.
3 Thread bananas onto skewers and transfer to a greased tray. Set aside to cool before serving.
Palm sugar is obtained from the sap of palm trees. It ranges in color from golden brown to dark brown and has a distinctive, maple-syrup flavor. It is sold in blocks sealed in plastic bags or jars and is available in supermarkets.
2 cups (240 g) flour, sifted with 1 teaspoon salt
2 teaspoons instant yeast
1 tablespoon superfine sugar
3 tablespoons butter
2 tablespoons yogurt
½ cup (125 ml) warm milk
2 tablespoons raisins
¼ teaspoon saffron strands soaked in 2 tablespoons hot milk
Makes 5 pieces
Preparation time: 30 mins + 12 hours fermentation
Cooking time: 10 mins
1 Combine the flour, yeast, sugar, butter, yogurt and milk in a mixing bowl and knead to form a soft pliable dough. The dough should be fairly sticky.
2 Keep the dough in a deep bowl covered with a plate. Set the dough aside for 12 hours to ferment at room temperature (82°F/28°C). If the dough is fermented on a relatively warm day, you may have to reduce standing time.
3 When dough is fermented, divide into 5 portions. Roll each portion out on a floured surface into ¾-in (1½-cm) thick round pieces with the center thinner than the edges and place on a greased baking tray.
4 Preheat an oven to 480°F (250°C).
5 Sprinkle raisins and saffron milk over the sheermal and bake in the preheated oven for 10 minutes or until golden brown.
span class="textStyle6">Steamed Coconut Custard in a Pumpkin
1 small pumpkin (about 2 lbs/1 kg)
1 cup (185 g) shaved palm sugar or dark brown sugar
1 teaspoon pandanus essence
1 cup (250 ml) thick coconut milk
3 tablespoons cornstarch
¼ teaspoon salt
6 eggs, beaten
Serves 4 to 6
Preparation time: 30 mins
Cooking time: 40 mins
1 Carefully cut out a 4-in (10-cm) section around the stem of the pumpkin to form the “lid”, then scoop out the seeds.
2 Heat the palm sugar, pandanus essence and coconut milk in a saucepan over medium heat, stirring constantly until the sugar is dissolved. Add the cornstarch and salt and mix until well blended; do not allow to boil. Reduce heat to low, add the egg and whisk continuously until a smooth thick batter is obtained, taking care not to scorch the bottom. Remove from the heat and pour into the pumpkin.
3 Replace the “lid” and steam in a steamer for 30 minutes until the custard is set. Remove and set aside to cool.
4 Slice the pumpkin into wedges and serve warm or chilled with ice cream if desired.
Diced Water Chestnut in Sweet Coconut Milk
8 fresh water chestnuts, peeled and diced
2 drops red food coloring
½ cup (50 g) tapioca flour
½ cup (90 g) young coconut meat, sliced
Crushed ice
Sweet Coconut Milk
½ cup (100 g) sugar
¾ cup (180 ml) water
¾ cup (180 ml) thick coconut milk
Serves 4
Preparation time: 30 mins
Cooking time: 20 mins
1 To make the Sweet Coconut Milk, boil the sugar and water in a saucepan over high heat, stirring constantly until the sugar is dissolved. Remove and set aside to cool, then add the coconut milk and mix well.
2 Place the water chestnut dice in a bowl and sprinkle with the red food coloring, creating light and dark red spots that resemble “rubies”. Soak the red dice in 2 cups (500 ml) of water for 1 hour. Remove and drain. Roll the red dice in the tapioca flour to coat thoroughly, then shake off the excess flour in a sieve.
3 Bring a pot of water to a boil. Drop the coated dice into the pot, stirring gently to separate, and simmer 2 to 3 minutes until they float to the surface. Remove and steep in cold water for 1 to 2 minutes, then drain.
4 To serve, place 2 tablespoons water chestnut dice in a small dessert cup. Pour over 4 tablespoons Sweet Coconut Milk and sprinkle some young coconut meat and crushed ice on top.
