10 March 2009

Filipino desserts we long for

My mom is known for her leche flan.

My grandma was known for her pitsi pitsi.

So when my sister recently requested a mocha cake for her baby shower, I said, sure, I can do that. Right?

Then, at that moment, I realized I have no Filipino bakeries near me. It's a regional hazard, I suppose. So if I failed, I had no back up.

I get envious when I hear of journalists compiling what they believe to be the best Filipino bakeries are in their area. I turn green with envy when I see that Jollibee is in NYC.

So with this call for Filipino mocha cake, I knew I had to find a way to succeed.

Bonggamom shared with us her secret chocolate mousse that lives up to her Red Ribbon expectations.

And I'm happy to say, I think I came pretty close with my tweaked recipe for Filipino mocha roll. It was so close that I will be making the mocha roll over and over again!

Now, if I could only make a red bean hopia...

What Filipino desserts do you long for?

photo credit: Team Abundo


Mom2Amara said...

I realized I should have shared my recipe!

Line 11.75 x 15.5 x 1.0 tray with parchment paper.

Grease the pan and the parchment paper.

Mocha Cake ingredients:
2 cups sifted flour
1 tsp fine iodized salt
1-1/2 cups white sugar
3 tsp baking powder
2 tbsp instant coffee (I used mocha flavored coffee for added punch)
1/2 cup salad oil
3/4 cup hot water
8 egg yolks
8 egg whites
1 tsp cream of tartar

Preheat oven to 350 degrees F.

In a medium mixing bowl, combine flour, salt, 1 cup of the sugar, baking powder and coffee.

Make a well in the center, amd pour in oil and hot water.

Beat mixture at medium-low speed for 3 minutes.

Continue mixing at the same speed, adding egg yolks one at a time, blending well after each addition, until thouroughly mixed. Set aside.

In another medium bowl, beat egg whites and cream of tartar with wire beater attachment of electric mixer at medium high speed until frothy.

Add the remaining 1/2 cup sugar in four additions, beating until mixture is stiff and glossy.

With rubber spatula, gently fold one fourth of beaten egg whites into batter, scrappiing bottom of bowl, until lightly blended. Gently fold about 1 cup of batter into beaten egg white mixture. Repeat until all the batter has been blended into egg white mixture. Pour evenly into prepared pan.

Bake for 15 minutes, then remove from oven and cool on wire rack.

Sprinkle powdered sugar over a clean towel. Put finished cake over towel then roll tightly. Allow rolled cake to cool atop a wire rack (about 30 minutes).

When cake has cooled, unroll and frost with coffee cream frosting. Re-roll then frost with remaining frosting.

Coffee Cream Frosting
1 cup butter, cut into big chunks
1 tbsp. instant coffee
1 cup whipping cream, chilled
1 cup powdered sugar, sifted

In a small mixing bowl of the electric mixer, beat butter with paddle attachment at low-medium speed until fluffy, about 3 minutes.

Add instant coffee and beat for 1 minute.

Add cream, a tablespoon at a time, beating well after each addition, until mixture is light and fluffy.

Add powdered sugar in four additions, beating well after each additions, until mixture is smooth.

Amy Johnson said...

Famous Recipe Newsletter

I posted a great recipe in my link. It's a dessert recipe.
This is a new recipe I recently found,
I made it for a family dessert
the entire family enjoyed it very much.
Very nice blog you have here, I appreciate good blog content!
Your followers will love this link.

Anonymous said...

is the butter for the icing salted or unsalted?