👩🍳FOR MORE SNACK RECIPES:⬇️
A compote is sweetened, stewed fruit. just like this recipe, I used apples which I got from province of Burgenland here in Austria. We visited a family friend way out there, on our way home I bought some apples from the land farmers. To make sure that I could get truely fresh and crunchy, which my family and I love most!
Can be a dessert. This is good for breakfast or side dish for pan cakes, I tell you a perfect match!
* 8 to 10 apples, peeled, seeded and cut into chunks
* 1 cinnamon stick or 1 tsp. cinnamon powder
* 1 tsp. cloves
* Grated rind of 1 large lemon
* Juice of 1/2 large lemon
* 1/2 to 3/4 cup granulated sugar, more or less to taste, depending on tartness of apples
My MAJA MAIS
With this RECIPE, I was inspired by my daughter who’s craving for something sweet that day. Since I always have everything in the cupboard, so let the stuff out and start making this with all my imaginations and really an experiment which turned out good!
Sometimes, I was asking myself what if I fail?! The easy way of preparing Maja Mais, my Version!
* 1 cup of cornstarch
* 250 g condensed milk
* 1 cup of coconut milk
* 1 cup of water
* a pinch of salt
* 1/2 tsp. butter, softened
MY CINNAMON PALITAW
During Lent season in the Philippines specially in the provinces, the so called “KAKANIN” is very famous at kadalasang kasama sa handaan. This serves not only as dessert but also for snacks (merienda). Today this was our snack, my daughter helped me to prepare it. I added cinnamon powder for a change and you know what it turned out sooo…SUPER!
* rice flour – about a cup.
* 3/4 cup water
* grated coconut or coconut flakes
* Lots of white sugar
* Toasted linga (sesame seeds)
* 1 tsp. cinnamon powder
TURON (Pinoy Merienda)
Picture down here home made Turon by my daughter, which was our merienda last Sunday afternoon.
My Version, made in Austria!
Using chiquita banana. Wala akong makuha na saging na saba sa kasalukuyan at kesa naman sa masira ang napakaraming chiquita na saging na ito gawing tiron na merienda ng aking mag-ama.
* Bananas, I used chiquita banana
* Lumpia wrapper
* some Sugar
* some cooking oil
GINATAANG MAIS (SWEET CORN KERNELS IN COCONUT MILK)
Want to try my own VERSION of “GINATAANG Mais”?
So here it is, we use to eat this as “merienda” (snacks), “panghimagas” (dessert) or ‘in-between-meals.
My hubby’s favorite too, he couldn’t get enough from it!
* 1 cup of Glutinous Rice
* 320g Corn Kernels in can or 8 pcs. fresh Corn on the cob (mais)
* 400ml Coconut Milk
* 1 tsp. Salt
* some sugar
* some sliced ripe Jackfruit (Langka)
DIDI’S STRAWBERRY SHAKE (my dauhgter)
This is my dauhgter’s way of making her own strawberry shake. My daughter Diana-Grace, Didi to all, she’s 14 going to 15 on this coming august 18. She loves dessert and fruits. Mostly she always make dessert or meriendas out of fruits. And this is one of her experiments!
Check it out folks…….from my 14 year old daughter!
* 1 kg strawberry
* 1 cup of sour cream
* 1 cup of milk
* 1 cup of frozen milk
* 3 tbsps. sugar
KAMOTE CUE (Deep Fried Caramelized Sweet Potatoe)
When was the last time you ate Kamote Cue?
Kamote Cue is usually serve as merienda (afternoon snacks) in the Philippines. I remember during my elementary days…my mother she used to cook this during weekends always acompanied with watér or sugar Melon. My aunt she used to cook this by adding cinnamon powder. But I love my Kamote Cue most serve with Sago and Gulaman!
* 4 pcs. big Kamote (sweet potatoes), peeled and sliced
* some brown sugar
* about 4 to 5 cups vegetable oil
* some bamboo sticks
MY BANANA CUE
Remembering my late nanay how she cooked this. Today craving for it, so I decided to have as merienda using chiquita banan which I bought from Merkur Supermarket!
YOU NEED AND HOW TO…….
Some Vegetable Oil for frying
1 cup Brown Sugar
TUBERS in COCONUT MILK with GLUTINOUS RICE BALLS (GINATAANG HALO-HALO)
GUINATAAN GINATAAN- means cooked with “gata” or coconut milk (or cream); “Halo-halo literally means mix-mix.
Ginataang halo-halo- or Tubers in coconut milk and cream with glutinous rice balls, chunks of banana or saba, sweet potatoes or camote, cassava, taro root or gabi, and sugar. Here I added Purple Yam with coconut. A sweet snack or dessert, this treat I usually cooked on weekends wherein all family members are at home. Today is eceptional. Thank you for checking this recipe happy prepping and guten appetit.
* Sweet Potatoes (Camote or Kamote)
* Cassava (Kamoteng Kahoy)
* Banana (Saba or chiquita)
* Taro Root(Gabi)
* Jackfruit (Langka) ripe
* Corn Kernels (Mais)
* Glutinous Rice Balls (Bilo-bilo)
* Purple Yam (Ube or Ube Macapuno)
* Coconut Milk and Cream
MY MAJA BLANCA
One of my experiment using ready mix stuff!…..
An experiment which turned out good. As a dessert or for in between is also good idea. It is so easy and I use coconut milk in tetra pack and just enjoy the cake itself. I also added corn kernels to the mixture for added flavor.
* 1 pack Galinco Maja Blanca Mix
* 1/4 cup water
* 1 1/2 cup of coconut milk
* half a can of corn kernels
MY GULAMAN CHIC
Gulaman, in Filipino cuisine, refers to the bars of dried seaweed used to make jellies or flan, as well as the desserts made from it. Just like what I want to share to you here. But this is in a form of powder which I think some kind of new products in the market now a days (Seaweed Extract). It has also come to refer to the refreshment or dessert.This drink consists of gulaman cubes and/or sago (tapioca pearls) suspended in milk (just like what I did here), fruit juice or brown-sugar water flavored with pandan leaves. It is most likely a cheaper local version of the Chinese conjac jelly.
This was a very long time request by a friend of mine on Youtube!
You know who you are, so here you have it…sorry for the delayed response, better than not ever…
* 4 packs of unflavored Gulaman, I used MR. GULAMAN green from Philippines
* 2 to 3 Liters Milk
* 1 can Condensed Milk
* 2 bottles of Kaong, green and white
* 1 bottle of Nata de Coco
* some Tapioca pearls (sago green color or different colors)
QUICK FRUIT SALAD
Again, just to get rid of the canned fruits which I don’t need for cooking pata hamonado, beacuase only the syrups I used. Result, a very good quick fruit salad for dessert! *** There’s no cooking involved just mix all together the ingredients in a big bowl and once the salad has been assembled, place in a covered container and keep in the fridge until needed.
* 1 canned Peach (without syrup)
* 1 canned Fruit cocktail (without syrup)
* 1 canned Corn Krenels (without syrup)
* 1 Apple, peeled and cut into small cubes ( I used Granny’s Smith)
* 2 cups of Sour cream
* some sweetened Condensed Milk (depends upon your preference, how much you need)
MY VERSION OF YEMMA BALLS!
Yema is a sweet concoction made with milk and egg yolks. But this onother version of mine with less eggyolk I replace cocout milk or cream powder instead. Traditional recipes don’t include coconut cream but I wanted something unique, so I decided to add some. They were so good that my daughter was “tasting” the cooked mixture before she could roll it into balls.
This is not the traditional way, MY VERSION!
This is also a request by loudasspnay channel from youtube!
* 1 1/2 can of Condensed Milk
* 2 cups of powdere full cream Milk
* 150 g pouch of Coconut Cream pewder
* 1 Eggyolk
* 1 tbsp. Butter sotened
* 1 cup of white Sugar
* small paper cups
Champorado is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. Requested by dranny79 channel a.k.a. Ann. One of my youtube family. The secret of good champorado is patience. Slow cooking, continous stirring so the rice and the cocoa wont separate, until the rice becomes mushy. I do not have a recipe for this comfort food. I cooked mine out of my memory and from my own estimates. As you see many times when I cook I do not measure.
* 3 cups of water
* 1 cup of glutinous rice (malagkit)
* some cocoa or cacao
* some sugar
* some milk