Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don't have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inches long each.

Dessert

Ingredients:

• 2 cups glutinous rice flour
• 6 cups ordinary rice flour
• 2 kilos grated coconut meat
• 1 big can evaporated milk
• ½ kilo white (refined) granulated sugar
• 1 kilo muscovado sugar
• 30 chocolate tableya, melted with 1/4 cup water
• 1 bar cheddar cheese (julienned)
• 1 cup chopped peanuts
• 1 small bottle vanilla extract
• 8 cups boiling water
• about 30 pieces banana leaves, cut into rectangles (8″x10″)

Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Cooking Instructions:

• In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
• Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
• Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
• In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
• To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
• Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
• Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won't be touching the mixture being rolled.
• Take another heaping tablespoonful of the second mixture (milk) and do the same process.
• Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
• Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
• Repeat the process until all of the two mixtures have been wrapped.
• Steam for about 45 minutes to 1 hour.
• Let cool before serving.

Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.
Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

Quick Italian Dessert Recipe - Tiramisu

If you are looking for a tasty and fast recipe that is authentic Italian, this quick Italian dessert recipe is for you. There is no better way to finish off a delicious Italian dinner than with a tasty and light dessert. This recipe is great to serve your guests after a pasta dinner and wine. You can also serve this as a social dessert with coffee at any time. Tiramisu is a favorite among Italian food lovers.

Ingredients for this Tiramisu Quick Italian Dessert Recipe:
o 30 Italian lady fingers that are divided
o 2 ½ cups of strong warm espresso
o 2 ounces of chopped chocolate
o Unsweetened cocoa used for dusting the dessert
o 6 egg yolks
o ¾ cup of white sugar
o 1 ¼ pounds of mascarpone cheese
o 2 cups of heavy cream
o 1/3 cup of white sugar
o 1 ½ tablespoons of dark rum

Dessert

Directions for making Tiramisu Quick Italian Dessert Recipe:
o Dip the first 18 Italian ladyfingers into the espresso
o Line the bottom of a 12 x 9 pan with the ladyfingers
o Sprinkle half of the chopped chocolate over the mixture
o Add a generous dusting of the cocoa on the mixture
o Set this aside
o Combine the egg yolks and ¾ cup of the sugar
o Mix this on high in a mixer for about ten minutes
o Mix the mascarpone by hand until it is completely mixed and lump free
o Set this aside
o Mix by a mixer or by hand the cream, 1/3 cup of sugar and the rum until it forms stiff peaks
o Add the mascarpone mix and whip this again until completely homogenous
o Spread half of the egg and cheese filling onto the ladyfingers in the pan
o Soak the rest of the ladyfingers in espresso and make a second layer over them
o Leave some spaces in between the ladyfingers and sprinkle the remaining filling evenly over the ladyfingers
o Lightly sprinkle this with more cocoa
o Wrap and refrigerate for about four to six hours
o When this is chilled, sprinkle it again with a light dusting of the cocoa
o Slice and serve with a spoon or spatula

Quick Italian Dessert Recipe - Tiramisu

This quick Italian dessert recipe for tiramisu will delight your taste buds and you will love how light and tasty this dessert is. You can serve small servings after a big dinner, or a little bit larger pieces as an afternoon social treat. Some prefer to serve this dessert with espresso, coffee or if you and your guests prefer to enjoy the richness, try with a nice glass of red wine.

Quick Italian Dessert Recipe - Tiramisu

Katie Appleby is an accomplished niche website developer and author.

To learn more about quick Italian dessert recipe [http://tastydessertstoday.info/quick-italian-dessert-recipe-tiramisu], please visit Tasty Desserts Today [http://tastydessertstoday.info] for current articles and discussions.

Jello Cake Recipe - Classic Jello Poke Cake Recipe

When you think of a Jello cake recipe, there's only one cake that is so popular that it immediately pops into your head: the classic Jello poke cake. This cake is famous for being extremely flexible in its use of gelatin flavors. When it's sliced into, you'll see the colorful stripes inside. Whatever flavor you use it's sure to be a hit.

1 package white or yellow cake mix (for two layers)

Desserts

1 small package flavored gelatin, any flavor

Jello Cake Recipe - Classic Jello Poke Cake Recipe

4 eggs

1/3 cup oil

1 cup water (for the cake mix)

1 (12 oz.) container Cool Whip

1 cup water (for gelatin)

Directions

Preheat oven to 350 degrees.

Prepare cake, according to package directions, using eggs, oil and water. Bake cake in a 13x9-inch pan for 40 to 45 minutes. Let cake cool in pan for at least 15 minutes.

Poke holes across the entire surface of cake with a fork.

Dissolve the gelatin in 1 cup of boiling water. Pour the warm gelatin slowly over the surface of the cake (gelatin will soak into the cake). Place cake in the refrigerator and chill for about 4 hours.

Spread whipped topping on top of cake before serving. Refrigerate leftover cake.

=> Jello Cake Recipe: Jello Lemon Cooler Cake

This is a great cake to make for picnics and when company comes to visit. It's got a nice sweet and tangy tartness to it that will tingle your tastebuds.

1 package lemon cake mix

1 cup hot water

2 (3oz.) packages lemon flavored gelatin

1 cup milk

1 (3.4 oz.) package lemon pudding mix

1 (8 oz.) container Cool Whip, thawed

Directions

Prepare cake mix according to package directions and bake in a 9x13-inch pan. Let cake cool, then poke holes across the entire cake surface using a fork.

Dissolve the lemon gelatin in 1 cup of hot water. Pour warm gelatin over the entire cake. Place cake in the refrigerator and let it cool.

In a large bowl, mix together the milk, lemon pudding mix and the remaining package of lemon gelatin; stir until all ingredients are thoroughly dissolved. Fold in the whipped topping and spread over top of cake. Refrigerate until ready to serve.

=> Jello Cake Recipe: Strawberry Jello Cake Recipe

This strawberry Jello cake is something special. The perfect Jello dessert recipe for warm afternoons and those special occasions when you want to make a dessert they'll be talking about for days.

1 package white cake mix

1 (3 oz.) package strawberry gelatin

3 tablespoons flour

1/4 teaspoon salt

1 cup oil

1/2 cup water

4 eggs

1 (10 oz.) package frozen strawberries

Directions

Preheat oven to 350 degrees.

In a large bowl, sift the cake mix, flour, gelatin mix and salt together. Stir in the oil and water. Beat well. Add in the eggs, one at a time; mix well.

In a medium, bowl mash up the entire bag of strawberries. Stir half of the strawberries (5 oz.) into the cake batter. Pour cake into 2-layer cake pans and bake for 30 minutes. Let cake cool and spread strawberry icing on top.

Strawberry Icing

1 stick butter

1 box confectioners' sugar, sifted

Directions

Cream the butter. Gradually add in the sugar and the remaining mashed strawberries. Mix until icing is a smooth, creamy texture.

=> Jello Cake Recipe: Jello Pudding Cake Recipe

Just like the poke cake, this Jello pudding cake is flexible when it comes to flavor. Choose the flavor that you want and enjoy a moist, rich-tasting cake that will not last for very long, because it's so scrumptious.

1 package white or yellow cake mix

1 (12 oz.) can fruit flavored soda (any flavor)

1 small box gelatin (same flavor as soda)

1 cup warm water

1 small box vanilla pudding

1 container Cool Whip

Directions

Prepare cake according to package directions. Bake cake in a 13x9-inch pan. Let cake cool. Poke holes into cake surface with a fork. Pour flavored soda over cake.

Dissolve gelatin into 1 cup warm water. Pour gelatin over the entire cake.

Prepare pudding according to package directions. Spread pudding over top of cake.

Spread whipped topping over top of entire cake. Refrigerate cake until ready to serve.

Jello Cake Recipe - Classic Jello Poke Cake Recipe

Easy to make – fun to drink

[http://www.1st-milkshake-n-smoothie-recipes.com]

Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.

Ingredients for Cannoli Shells:

Desserts

3 Cups of unsifted flour

Italian Dessert Cannoli Recipe

1/4 Teaspoon of cinnamon

1/2 Teaspoon of salt

3 Tablespoon of granulated sugar

2 eggs

2 Tablespoon of firm butter cut into small cubes

1/4 Cup of a good Marsala wine

1-2 egg whites, whisked slightly

First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.

If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.

At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in deep hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.

Ingredients for the Cannoli filling:

3 lb. ricotta cheese, that has had moisture removed

2 1/2 Cup of confectioners' sugar

1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate

1/4 Cup candied cherries, finely chopped

1/2 Teaspoon of cinnamon

1/2 Cup of chopped pistachio nuts

Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup

First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.

First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.

Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannolis on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.

Italian Dessert Cannoli Recipe

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com