Pro Tips
**Chef's Tips & Troubleshooting:**
- Use room-temperature eggs and butter for better emulsion and a smoother batter.
- Line baking pans with parchment paper for easy removal and cleanup.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For fruit desserts, use ripe but firm fruit that holds its shape during cooking.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Delicious Whole Wheat Pancakes
Made with buttermilk, medium egg, baking powder and baking soda — a sweet delicious whole wheat pancakes treat that's perfect for merienda or dessert.
Instructions
- Preheat pan or griddle
- Sift the dry ingredients together in a bowl
- Beat egg in; add brown sugar, buttermilk, and butter
- Pour into bowl with dry ingredients; stir but not too much
- Scoop a quarter cup batter onto the pan. Flip when bubbles starts to show-up; cook for 15 to 20 seconds
- Serve
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Pro Tips & Troubleshooting
- Use room-temperature eggs and butter for better emulsion and a smoother batter.
- Line baking pans with parchment paper for easy removal and cleanup.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For fruit desserts, use ripe but firm fruit that holds its shape during cooking.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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