Pro Tips
**Chef's Tips & Troubleshooting:**
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
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.
Uraro Cookies
Uraro are Filipino cookies made with arrowroot flour, butter, and eggs. They're melt-in-your-mouth treats perfect for a midday snack. Delicious with coffee or tea!
Instructions
- Preheat the oven to 350 F.
- In a big bowl, sift together arrowroot flour, all-purpose flour, baking powder, and salt.
- In another mixing bowl, cream butter and sugar with an electric mixer until creamy and fluffy.
- Beat in eggs one at a time, just until incorporated. Beat in vanilla extract.
- Gradually add the dry ingredients to the mixing bowl, starting at low speed to moisten and then increasing the speed to incorporate fully.
- Beat just until the batter is smooth. DO not overbeat.
- Transfer the batter into a cookie press. Dispense the batter in a single press onto an ungreased baking sheet, leaving 1 and ½ inch space in between.
- Bake in the preheated 350 F oven for 12 to 15 minutes, or until the undersides are starting to turn golden.
- Allow to cool completely in the pan. To remove, simply slide a cookie with your fingers until it releases. Do not use a spatula to lift the cookies as they're fragile and might break.
- If you do not have a cookie press, refrigerate the dough for about 10 to 15 minutes to firm up and then shape into 1-inch size balls. Arrange the dough balls in a single layer on ungreased and unlined baking sheets. Use the tines of a fork to press the dough ball into a disc.
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Pro Tips & Troubleshooting
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
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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