This ‘kakanin’ steamed cake is very much loved by everyone, it’s different to the other ‘kakanin’ made with rice flour. The distinct flavour and colour sets this delicacy apart from the other Filipino steamed cake.
Add lye water and stir until everything is combined thoroughly.
Separate into three different bowls evenly.
Add pandan in the first bowl, add ube in the second bowl and jackfruit in the third bowl. Mix each bowl thoroughly.
Prepare your steamer and molds. Pour your cassava mixture into the molds.
Place the molds into the steamer and cook for 30-50 minutes or until the colour turns translucent.
Remove the molds out of the steamer, let it cool on the side.
Take each cooked cassava out from the molds, roll them into balls and cover them with grated coconut meat.
Place them in a serving plate and share!
If you cant find any of the ingredients in your local supermarket you can buy them from Chinatown supermarkets or Filipino Supermarket (Earls Court). You can find grated cassava and grated coconut in the frozen section.
Growing up in the Philippines was great! One of the things I love as a kid was eating custard candy or locally called Yema. It’s traditionally shaped as a pyramid and wrapped in coloured cellophane paper, typically orange colour like the picture below.
Every time I have this now in London it always reminds me of my childhood back in the Philippines. I love how it’s crunchy on the outside, gooey inside and you can get different flavours or toppings like peanuts!
You can make some of these beautiful custard candy with my recipe. This is my lollipop version. It’s perfect as a giveaway or you can make it for a celebration too!
Turon is simple yet a satisfying snack. Filipino parties and gatherings serve Turon as a dessert, it does’t last long on the buffet table. Some people make them with jackfruit and some leave it out. I prefer it with jackfruit as it gives a depth in flavour and a very unique taste. I also like to caramelised the sugar as a coating as it reminds me of “banana Q”. It’s a deep fried banana covered in caramelised sugar, so for this it’s a mix! I get a 2 in 1 hit of street food memories from the Philippines.
Here’s a quick 5 steps on how to make Turon….honest it’s simple!
This is one of the food I loved when I was growing up in the Philippines. Now I make it with my minions (my kids), they love eating it and making it too! It’s such a fun thing to do and also a fabulous gift for someone.
polvoron molder (if you don’t have any cookie cutter is good too)
squared coloured tissue paper
Using a wok or a large pan toast the flour and stir continuously until the color turns light brown, turn the heat off then transfer it in a clean bowl and leave it on the side to cool down
Once cooled add powdered milk, caster sugar (and pinipig or peanuts) then mix well until all the ingredients are distributed
Put the butter in the flour mixture and mix using your hands ensuring that the butter is evenly mix into the flour
Scoop some mixture and mold it using your polvoron molder (see tips if you are using a cookie cutter) put it on top of your pre cut coloured tissue paper then wrap making sure it’s tightly sealed
*If you are using a round cookie cutter place your cutter on top of the coloured tissue paper, add some polvoron mix, using your fingers push the mixture into the cutter then slowly lift the cutter leaving the folded polvoron
*When wrapping, put top and bottom sides together then make a fold as close as possible to the polvoron then twist left and right sides to seal it