Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the dessert cool completely before slicing or serving for the best texture.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
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.
Peach Mango Nuggets
Peach mango nuggets — sweet dried fruit bites made from real peaches and mangoes. A healthier homemade snack that beats anything in a wrapper.
Instructions
- Prepare the filling. Combine mango, peaches, sugar, cinnamon powder, and cornstarch in a bowl. Mix well. Set aside.
- Flatten a slice of bread using a rolling pin. Slice the flattened bread in half.
- Make a symmetrical fold and seal the edges by rubbing water and then pressing against each other. Leave one side open.
- Fill the pocket with enough peach-mango filling. Seal. You now have your peach mango nuggets.
- Heat oil in a pot.
- Beat eggs in a bow. Dip nuggets in egg and then roll over bred crumbs until completely coated. You can press the crumbs lightly towards the nuggets to ensure that it adheres well.
- Fry one side in medium heat until it turns golden brown. Do the same to the opposite side.
- Remove from the pot and place on a plate lined with paper towel.
- Serve for dessert.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Let the dessert cool completely before slicing or serving for the best texture.
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
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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