#247_Mango Cake Roll

I really don't have much time nowadays to blog so I've just been posting pictures of food that I make and recipes from friends on facebook.
Yesterday, after I posted this picture of Mango Cake Roll on my facebook page, I received several requests for the recipe. I appreciate you ladies for your interest on the recipe.

You'll be surprised to find out that I just combined some recipes that I already have to create this dessert. So, here it is....

For the cake, I used my recipe for the Chiffon Cake as I did with the Ube-Macapuno Cake Roll, click here,
For the cream filling, I used the same cream filling for the Fruit Tart and Crema de Fruta.

Mango Cake Roll

Mango and Cream Filling.
1 box (3.3 oz ) instant white chocolate pudding mix

1 box (3.3 oz) instant lemon pudding mix

2 cups cold milk
1 package cream cheese, room temp. soft
4 cups of ripe mangoes, cubed

In a bowl beat cream cheese and set aside. In another bowl, beat the 2 boxes of pudding and milk until thick, (food processor works best for this part) Add the cream cheese and continue to beat until mixture is smooth. Consistency should be like mayonnaise. Fold in the cubed mangoes. (this recipe is for 2 cake rolls)

For the Cake, Chiffon Cake recipe #210, click here.
1) Make the batter for the cake following the directions on the Chiffon Cake recipe.
2) Grease 2 jelly roll pans then line with parchment papers, then grease the papers.
3) Equally spread the batter on the parchment paper-lined pans.
4) Bake in a pre-heated 350 degrees oven for 15-18 minutes for each pan.
5) Follow directions in rolling jelly roll before spreading the Mango and Cream Filling on the cake.
6) chill in the fridge for at least 2 hours before slicing and serving.

Note from MaMely:
If making the Chiffon Cake batter is somewhat complicated for you, watch this video which gives you very simple recipe for jelly roll cake and a step by step procedure of rolling the cake.

Here's a link on how to make jelly roll cake http://video.about.com/baking/Jelly-Roll.htm


This is the kind of mangoes that works best for this dessert. If you live in Pinas, there won't be any problem looking for good mangoes.

When time permits, instead of using pudding for the cream filling, try making the real pastry cream, just as what I've used in several desserts below.

Incredible Mango Tart, recipe #160, click here,
Irresistible Mango Custard Pizza Pie recipe #161 here,
Brazo de Mercedez with a big Twist recipe #196 here,

Custard Cream Filling
3/4 cup white sugar
1/3 cup flour
1 cup fresh milk
1 cup coconut cream
6 egg yolks, slightly beaten
Click here to get the procedure.

ENJOY!!

#243_Summer Coolers: Halo-Halo

Halo-Halo is an all time favorite Filipino merienda.
Literally translated as mix-mix...
meaning mix everything to let all the ingredients
blend together before eating it.

Here's Wikipedia's description of halo-halo:
http://en.wikipedia.org/wiki/Halo-halo
Wikipedia mentioned some of the fruits that can be added to the mixture
are kiwifruits, bananas, avocados, papaya.

I've never tried any of these combination.
However, I might try bananas, but not kiwifruit.
Actually I've use fruit cocktail once before and is okay.

I just love simple ingredients in my Halo-Halo.
My favorite combination is:
sago, gulaman, caramelized saba bananas, nata de coco.
I love the ube for the topping instead of ice cream
and definitely use evap milk, not fresh milk.
I also love to mix in some frosted flakes cereals in place of pinipig....
it is crunchy and yet softer than pinipig.

Make some today and enjoy!!! Truly refreshing!

#240_Pan de Sal with Ube Macapuno Filling

Incredibly good!!
Pan de Sal dough filled with cooked ube (ube halaya) and macapuno, either macapuno balls or macapuno strings, then baked in oven just like baking regular Pan de Sal...


ahhhh... a mouth-watering merienda!!!

3 things that I love to eat rolled into one...

Pan de Sal, click for the recipe here
Ube Halaya, click here for recipe
and Macapuno (in jars)

#232_ Pan de Coco or Coconut Rolls

Pan de Coco, Coconut Bread or Coconut Rolls,
they all mean the same thing...
bread filled with
Sweetened Coconut or Bucayo.

I found it easier to fill the dough with the bucayo this way,
roll it up like jelly roll.
For the dough I used the Pan de Sal recipe #20, click here.

The rolls can then be sliced across to desired sizes.


The traditional way of making Pan de Coco
is to flatten each ball of dough
then put filling in the center,
gather the edges together then pinch to seal.

Serve Pan de Coco with hot cocoa...yummy!

Bucayo
(Sweetened fresh grated coconut)

For the Bucayo filling, I used the recipe of Virginia Ganzon Rodriguez who is a facebook friend and is so kind to give me the permission to post it here, but instead of posting it I'll just send you to her website to get the recipe, click here. It is a good bucayo recipe. The only thing that I changed in the recipe is the amount of water which I decreased to 1/4 cup and then I added 1/2 can of condensed milk when the mixture was almost dry, then cooked it just a little longer, about 2 minutes.

ENJOY:

April 28, 2010
As per request of Maricel, (see her comment below) here is the recipe for Bucayo, the filling for the Pan de Coco or Coconut Rolls which I copied from Virginia's website.

1 lb. brown sugar
Approx. 1/2 cup water
1 pack frozen grated coconut, thawed
1 tsp. vanilla extract

Cook sugar in water, then add the coconut and vanilla. continue to cook until the consistency is dry enough to fill the dough. Cool the mixture.

#230_Maruya or Banana Fritters

Maruya or Banana Fritters...
another popular Filipino snack using Saba bananas.

Saba Bananas a.k.a. cooking bananas
(this is kind of over ripe, but didn't want them to go to waste)

This variety of bananas is used for cooking different kinds of snacks.
Click here to check out a Turon recipe,
which is one snack using Saba bananas.

Maruya, just like any other fritters, is made with batter then fried.
It is a very common merienda item in the Philippines
and it is pretty easy and also inexpensive to make.

Select ripe, but firm saba bananas and slice them lengthwise or in disks.

The batter should be a little thinner than pancake batter.

Batter for Crispy Maruya:
2/3 cup flour
1/3 cup cornstarch
1 tbsp. baking powder
2/3 cup water

about 4-5 saba bananas, sliced lengthwise or in disks
canola oil for frying
white sugar for dredging

Mix ingredients for the batter, stirring until the mixture is smooth.
Dip slices of bananas in the batter, then fry in hot canola oil.

You can fry them individual slices or in clusters.
For clusters, slice the bananas in disks (crosswise) then dip in the batter.
Fry battered bananas in hot canola oil over medium low heat,
about 2-3 minutes per side or until golden brown.

Drain fried maruyas in paper towel, then toss them in white sugar.

ENJOY!!!