Pro Tips
**Chef's Tips & Troubleshooting:**
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- Toast nuts lightly before adding to desserts to deepen their flavor and aroma.
- For fried desserts, maintain the oil at 350°F so the outside crisps without absorbing excess oil.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Brownies
Dense, fudgy brownies — rich chocolate squares that are a Filipino bakery staple. Often made with cassava.
Instructions
- Preheat oven to 350 Fahrenheit.
- Grease a medium baking pan with cooking spray. set aside.
- In a mixing bowl, combine butter, oil, and eggs. Beat until well blended.
- Stir-in the sugar, flour, cocoa powder, vanilla extract, baking powder, and salt. Mix well.
- Pour the mixture in the greased pan. Bake for 28 minutes. Note: in about 20 minutes of baking, sprinkle the chopped cashews evenly on top and continue to bake until the brownies are done.
- Remove from the oven. Let is cool.
- Serve.
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Pro Tips & Troubleshooting
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- Toast nuts lightly before adding to desserts to deepen their flavor and aroma.
- For fried desserts, maintain the oil at 350°F so the outside crisps without absorbing excess oil.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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