Descripción: Williams-Sonoma Dessert of the Day brings together 365 mouthwatering recipes to match any season, occasion, or mood. From homespun pies and cobblers to decadent cupcakes and gelato, these recipes f...
Diabetic Dessert Recipes
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Dessert Et Patisserie - Alain DucasseDescrição completa
Descripción: cuisine
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Descripción: Recipes included in this excerpt: Milk Chocolate Mousse Sweet Potato Cake Green Apple Sorbet Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same ...
Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot pur
PAT UPAT
TUPIG
Patupat Iloko Patupat is a delicacy made from glutinous rice cooked in sugarcane juice. This popular Ilocano snack is usually prepared during summer when sugarcane is harvested. Traditionally, sugarcane juice in the region is processed into solid form called "sinuklob" by using empty half coconut shells as molders and simultaneously, patupat is prepared.
Ingredients and procedure
5 cups glutinous rice
15 cups sugarcane juice
coconut leaves, woven into pouches
Prepare patupat pouches by weaving coconut leaves into rectangular receptacles. Leave a small opening on one end. Half fill the pouch with uncooked glutinous rice. Close the pouch by making a knot on the leaves at the small opening. Secure the filled pouches with a bamboo splice to form clusters. Boil sugarcane juice in a carajay. Scoop the solid particles that were formed at the surface of the liquid; dip the clusters into it for an hour or until cooked. Lift the clusters and drain excess juice. Continue heating the sugarcane juice to a densely concentrated, yellowish brown syrup. Dip the clusters again for 30 to 50 minutes for a sweeter taste and longer shelf-life. Lift the clusters and allow to drip for several minutes.
Tupig or Intemtem Tupig is a rice cake preparation which used to be associated with Christmas and New Year celebrations. Old folks say that tupig used to be served during the noche buena (Christmas eve dinner). Elders also give tupig to young carolers instead of money. Intemtem in Pangasinan, or popularly known as tupig , is made of ground rice, sugar and buko (young coconut) strips, rolled and wrapped in banana leaves, then grilled over live coals. This native kakanin (rice-based food products) belongs to the suman (rice cake) family.
Ingredients and procedure
4 pcs shredded mature coconut meat 1 pc shredded young coconut 4 cups water 1 kg malagkit flour 3/4 cup molasses 1/4 cup toasted sesame seeds wilted banana leaves 1). Extract coconut milk from mature coconut by adding water and squeezing out the gata (coconut milk). 2). Strain coconut milk and set aside. 3). Add remaining ingredients to coconut milk then mix well. 4). Pour 1/4 cup batter on wilted banana leaves, roll and seal ends. 5). Bake over live charcoal 15 to 20 minutes or until done. You may bake in preheated oven at 375F until golden brown. You can add sesame seeds or crushed peanut to the mixture for added flavor
