Pro Tips
**Chef's Tips & Troubleshooting:**
- Add a pinch of salt to sweet dessert mixtures to balance and enhance the sweetness.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For sticky rice desserts, rinse the rice until the water runs clear to remove excess starch.
- Do not overmix the batter — mix just until the ingredients are combined to keep the texture light.
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.
Red Velvet Cupcake
Made with cake flour, baking powder, cocoa powder and butter — a sweet red velvet cupcake treat that's perfect for merienda or dessert.
Instructions
- Combine fresh milk and vinegar. Mix well. Set aside.
- Arrange the paper cups in 2 cupcake trays. Preheat oven to 350 degrees Fahrenheit.
- Cream the butter until the texture becomes smooth. Put-in the sugar while continuously beating. Do this until the texture becomes cottony. Put-in the eggs and vanilla extract. Beat until it mixes well with the other ingredients. Set aside.
- Combine the milk and vinegar mixture with the food coloring. Mix well. Set aside.
- Combine the flour and baking soda. Mix well.
- Put-in about a few tablespoons of the cake flour mixture followed by a few tablespoons of the milk and food coloring mixture on the bowl of the butter mixture while beating. Continue this process until all the flour and food coloring mixture is used up.
- Pour the mixture equally on the paper cups. Bake for 16 to 22 minutes or until it passes the toothpick test
- Let the cupcakes cool down by placing each in a wire rack.
- Apply the cream cheese frosting on top.
- Serve for dessert.
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Pro Tips & Troubleshooting
- Add a pinch of salt to sweet dessert mixtures to balance and enhance the sweetness.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For sticky rice desserts, rinse the rice until the water runs clear to remove excess starch.
- Do not overmix the batter — mix just until the ingredients are combined to keep the texture light.
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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