Pro Tips
**Chef's Tips & Troubleshooting:**
- Let meats rest after cooking so the juices redistribute for a more tender result.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
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.
Kusido
Kusido — a traditional Filipino sweet confection made from glutinous rice and coconut, slow-cooked to a chewy, sticky consistency.
Instructions
- In a saucepan, whisk together the milk, sugar, and a pinch of salt. Heat over medium until it begins to steam.
- In a separate bowl, whisk the eggs with the cornstarch until the mixture is smooth and there are no lumps.
- Slowly pour a cup of the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring constantly.
- Keep cooking over medium-low heat, stirring constantly with a wooden spoon. The mixture will gradually thicken to a pudding-like consistency.
- Once thickened, remove from heat and Mix in the vanilla extract. Let cool, then serve warm or chilled in glasses or cups.
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Pro Tips & Troubleshooting
- Let meats rest after cooking so the juices redistribute for a more tender result.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
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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