10 EASY FILIPINO DESSERT YOU CAN MAKE FOR NOCHE BUENA

• FOR THE PUTO CHEESE
• Put 6-8 cups of water in a large steamer and the water boil.
• In an electric mixing bowl, mix sugar , vanilla , the egg, milk and butter.
• Combine the flour, salt,,baking powder in a medium sized bowl and mix it with the wire whisk to combine. Add the dry ingredients to the egg whites, milk and butter and mix well until batter is smooth.
• Fill the plastic puto molder about half of the bater and steam for 20 minutes , then remove steamer from fire put the cheese on top. Re steam covered until the cheese is slightly melted. I do not use a toothpick method in this because usually, the puto still come out uncook even when the toothpick comes out smooth; so I just feel the bread in the middle and if it is firm, it is done. OR Just steam for 20 minutes.

FOR THE LECHE FLAN:

• Prepare your Steamer by pouring about 6 to 8 cups of water and let the water boil before steaming the Leche Flan.
• For the Caramel
• Place the sugar and water in a small saucepan. Let it boil until the sugar has melted. Turn off heat and pour and divide the caramel into 2 6-inch round mold or one oval mold.. I used 6-inch cake pan before and now I am using 1 oval mold.
• For the Leche Flan
• Mix the evaporated milk, condensed milk and egg in a medium sized bowl. When the mixture is mix thoroughly, pour into the 1 prepared mold. Make sure that the caramel is cool, you do not want to cook your egg yolk. Cover the mold with tin foil and steam for 45 minutes to an hour.
• Notes
• I steam the Leche Flan and Puto Cheese together in my 2 layer steamer. I put the Leche Flan below while the Puto Cheese is in the top layer.

MURON

Chocolate layer:

• Put all of the first 4 ingredient in a medium sized bowl.
• And add in the coconut milk and vanilla.
• Mixed all of the ingredient and cook in a medium heat until pasty. ( watch video )
• Let cool and roll into small,long sized tube.And intertwine with the vanilla layer and wrap in a banana leaves

Vanilla Layer:

• Put all of the first 3 ingredient in a medium sized bowl.
• And add in the evaporated milk and vanilla.
• Mixed all of the ingredient and cook in a medium heat until pasty. ( watch video )
• Let cool and roll into small,long sized tube. And intertwine with the Chocolate layer and wrap in a banana leaves
• WHEN BOTH LAYER ARE INTERTWINED, WRAP THEM WITH BANANA LEAVES . LINE IN A STEAMER AND STEAM FOR 45 MINUTES.
• Notes
• PLEASE WATCH VIDEO FOR REFERENCE

SPECIAL BIBINGKA

• PRE HEAT OVEN AT 350 F
• CUT BANANA LEAVE INTO CIRCLE AND HEAT OVER FIRE UNTIL WILTED. LINE LEAVES INTO 3¼ INCH REMOVABLE BOTTOM TART PAN OR, 6 INCH PAN. IN THE PHOTO, I DOUBLED THE RECIPE. IT YIELDED 1 BIBINGKA IN 8 INCH BAKING PAN AND TWO (2) -6 INCH ROUND BAKING PAN
• Using a wire whisk, mix flour and baking soda.Add in the sugar and mix.
• Mix all of the wet ingredients and ADD the wet ingredients to the flour mixture and mix until there are no lumps.
• Transfer Bibingka batter into the prepared pan and bake in a pre heated oven for 20-30 minutes, or insert a toothpick in the middle of the Bibingka, and if comes out clean, it is done. Add the topping about 18 minutes during baking, or before you put it in the oven. FOR ME, I PREFER TO ADD THE TOPPING 18 - 20 MINUTES OF BAKING AND CONTINUE BAKING

UBE PIE INSTRUCTION

• MAKE THE PIE CRUST
• In a large bowl, combine flour, salt and baking powder. Add the cream cheese and incorporate it into the flour mixture by pressing it with your fingers and smashing with your palms. Work quickly until the mixture resembles coarse meal. Add the cubed cold butter and incorporate it into the flour by pressing with your fingers but leaving the butter pieces just flattened and still visible. The mixture should look crumbly with big pieces of crumbs from the addition of butter.
• Add the cream and apple cider vinegar and combine until dough is almost coming together. Gather it into a ball, flatten into a disc and wrap with plastic. Refrigerate dough for about 6 hours or overnight. On a floured surface, roll the dough to about 1/4 to 1/8 inch thick and gently wrap it around the rolling pin. Lift it gently over the pie pan, lower and center it down and tuck the dough into the sides of the pan. Cut excess dough on the edge of pie pan and use your fingers or a fork to create decorative borders. Refrigerate dough for at least two hours.
• MAKE THE FILLING
• Steam the frozen grated ube for about 30 minutes until soft. Mash with a fork and set aside.
• Preheat oven to 425 F. Cream butter and sugar in a large bowl, add the eggs and combine. Add the cream and 2 cups of mashed ube and combine ingredients until smooth. Pour filling into the prepared pie shell and set it on top of a baking sheet. Bake in the preheated oven at 425 for the first 15 minutes. Lower temperature to 350 F. Place a foil ring on top of the pie to prevent the side crusts from over browning. Bake for another 35-40 minutes or until a toothpick inserted at the center of the pie filling comes out clean. The filling may be very slightly wobbly but the center is set. Let cool completely, and if possible, refrigerate for at least 4 hours before topping with cream and slicing.
• To make the ube whipped cream, Add heavy cream, icing sugar and ube flavoring in the bowl of stand mixer. Whip on medium to high speed until firm peaks form. Do not over beat.
• To make a foil ring. Cut a piece of foil that is slightly larger than the prepared pie shell. Cut an opening in the middle so that the filling is exposed but the side crust is covered. Place this foil ring on top of the pie, making sure it is properly aligned, that is, the filling is exposed and the side crust is covered. Put foil ring around 20 minutes into the baking time or when you observe that the side crust is browning too soon.
• Recipe Notes
• Preparation time does not include chill times for the dough.
• Cream cheese crust adapted from The Pie and Pastry Bible by Rose Levy Berenbaum.