How to make: Polvorón


A sweet treat made with flour, milk and butter, polvorón is another legacy of Spanish colonialism. Derived from polvo, the Spanish word for dust, Filipino-style polvorón is made by mixing together the ingredients then molding the mixture using a special tool.There are many variations of polvorón, some contain pinipig … [Read more...]

How to cook: Leche flan (steamed crème caramel)


There are many misconceptions about leche flan. One, that it is the Filipino version of crème brûlée. It is not, actually. Leche flan is the Filipino version of crème caramel, not crème brûlée. The difference? Crème brûlée has a hard caramel top created by sprinkling sugar on top of the cooked custard then broiling or … [Read more...]

How to make: Japanese cheese cake


Updated from the recipe originally published on March 3, 2009.Often described as cotton-soft, Japanese cheese cake is similar to chiffon cake but creamier and almost souffle-like. Traditionally baked in a water bath, I did a little experiment to find out if it was possible to bake it without the water bath. And I found … [Read more...]

Champorado, chocolate risotto and Thai black sticky rice


A story goes that, in an attempt to turn his bowl of day-old rice into something more appetizing, a very young Jose Rizal poured a cup of chocolate into the bowl and invented the dish that would become popularly known as champorado. It may or may not have happened though it's a nice twist to totally Filipinize the chocolate … [Read more...]

How to cook: Rice pudding with custard topping


It isn't difficult to do this dish but for someone like me who still cooks rice on a trial and error basis, it took sometime to get it right.It's simple enough, really. Cook the glutinous rice in coconut milk with a little salt and brown sugar to taste, transfer to a baking dish, top with the custard and bake until the … [Read more...]