Category Archives: Sweet Stuff
Ginataang Bilo Bilo is a type of Filipino snack or dessert made by cooking root vegetables and fruit in sweetened coconut milk with chewy balls of mochi (bilo bilo). Taro, ube, and sweet potato make up the base of this incredibly unique tropical treat with jackfruit providing that touch of tartness. Finish that off with chewy mochi and tapioca pearls and you have something truly magical. I have enjoyed this dish since I was a child and now I want to share it with you!
You will need:
- 1 cup Mochiko
- 2 cups taro, diced
- 2 cups ube, diced
- 2 cups sweet potato, diced
- 2 cups cooked tapioca (small)
- 2 cups sugar
- 2 cans coconut milk + 2 cans water
- *saba (banana) or jackfruit
- *pandan leaves for aromatics
Mix the mochiko with about 11 tablespoons of water to make a dough. Once the dough is made, take a marble-sized piece and roll into a ball. Set aside.
In a large pot, add 2 cans of coconut milk and 2 cans of water. Stir in 2 cups of sugar and the pandan leaves (if you have them). Heat over medium heat and stir until the sugar is dissolved.
Bring to a simmer, then add 2 cups of diced taro, 2 cups of diced ube and 2 cups of sweet potato. Continue to cook, stirring frequently. Halfway through the cooking, add the bilo bilo (mochi balls), one at a time so that they don’t stick together. At this time, you can also add your saba or jackfruit.
When the bilo bilo are done, they will float to the top of the liquid. At this point, add 2 cups of cooked tapioca and continue cooking until the ube and sweet potatoes are tender.
Give a final taste and adjust the sweetness if needed. Ginataan can be served hot, or refrigerated overnight and served cold.
**this would be a great topping on shaved ice. Just sayin’.
Do you enjoy hot or cold desserts?
Adapted from Lemonpi
These are some tasty green tea cakes that make a delicious snack or dessert. They are moist and chewy with a slightly crispy exterior and not to overly sweet like regular cupcakes. Try them for yourself. You won’t be disappointed.
You will need:
- 220g mochiko rice flour
- 5g matcha powder (green tea)
- 85g unsalted butter, melted
- 155g caster sugar
- ¾ cup evaporated milk
- 2 eggs
- 1 teaspoon baking powder
- black and white sesame seeds
Preheat the oven to 350F. Grease and flour a cupcake pan.
In a large mixing bowl, whisk together 220g of mochiko, 5g of matcha and a teaspoon of baking powder.
In an electric mixer, whisk 2 eggs and 155g of caster sugar until light and fluffy. Add in 85g of melted butter, then ¾ cup of evaporated milk. Next, add in the dry ingredients and continue to mix til smooth.
Pour the batter into your cupcake pan, using about ¼ cup per cake. Sprinkle the tops with black and white sesame seeds.
Bake for 20 – 25 minutes in a preheated 350F oven or until a skewer inserted into the middle comes out clean. Cool on a rack, then remove from the pan.
What is your favourite tea-infused food or drink?
Dave’s Ice Cream Sandwich is the wicked creation of my friend, local artist David Belcourt. He’s been telling me about this decadent confection for months and has been wanting to share it with you. What better way to start the new season than with the ultimate ice cream sandwich. This is serious business folks. Enjoy!
You will need:
- a pack of bacon
- ¼ cup maple syrup
- 1 banana
- 2 tablespoons brown sugar
- ½ cup roasted pistachios
- the best quality vanilla ice cream you can get your hands on
- brownies (recipe below)
Start by cutting the bacon into nice ¼ to ½ inch pieces and cook in a skillet on medium heat til nice and crispy. Drain the oil, then return the bacon to the pan. Add the maple syrup and continue to cook until the bacon and maple syrup is combined and nicely caramelized. Take off the heat and set aside.
In the same pan, cook the banana and brown sugar the sugar is dissolved and the bananas are slightly caramelized. Take off the heat and set aside.
Put the pistachios in a small sandwich bag or in a mortar and pestle and pound them until they are nicely crushed. Now let’s make a sandwich.
Cut the brownies into whatever size you want. Take a scoop of ice cream and set it on top of the brownie. Put on the candied bacon chunks, followed by the bananas. Finally, sprinkle on the crushed pistachios then finish with another brownie on top. Gently press down to set.
You can put your completed ice cream sandwich back in the freezer to set, or enjoy right away. I hope you had a great summer. Have fun in the kitchen!
The Brownie Recipe (from the Rehm family cookbook)
you will need:
- 1 cup butter
- 4 tablespoons cocoa
- 2 cups brown sugar
- 2 eggs (beaten)
- 1 teaspoon vanilla
- 1 ½ cup flour
Very easy to do. Simply combine the wet ingredients in a large mixing bowl, then the dry ingredients in another mixing bowl. After that, add the dry ingredients to the wet and mix to combine. Pour the batter into a greased 9 x 13 inch cake pan. Put into a 350F preheated oven and let bake for 20 – 25 minutes. When done, let cool for at least 30 minutes before cutting.
Pouding Chomeur, or “poor man’s pudding” was invented at the beginning of the Great Depression in Quebec, Canada. It’s a very simple dessert to prepare, using some simple ingredients that are readily available pretty much anywhere. Though the recipe is very easy to do, the results will amaze you. I’m telling you, if there’s a dessert you have to try this weekend it’s this one!
You will need:
- 1 cup all-purpose flour
- ½ cup sugar
- 4 teaspoons baking powder
- ¼ teaspoon nutmeg
- ¾ cup milk
- ¼ cup melted unsalted butter
- 1 teaspoon lemon zest
- ½ cup raisins
- 1 cup water
- 1 cup maple syrup
- 2 tablespoons melted butter
- 1 tablespoon cornstarch
In a large mixing bowl, combine the flour with the sugar, baking powder and nutmeg.
Whisk in the milk, ¼ cup melted unsalted butter and the lemon zest. Mix until combined, then add in the raisins. When the batter is complete, spread on the bottom of a pre-greased 8” baking dish.
For the maple sauce, whisk together the water, maple syrup, 2 tablespoons melted butter and the cornstarch. Pour the liquid mixture over the batter and pop it into a preheated 350F oven for about 45 minutes or until golden brown. Serve with extra sauce spooned over top. If you want to completely blow your head off, add a scoop of good vanilla ice cream.
Originally, this recipe used 1 ½ cups of water in the sauce, but I reduces the amount to 1 cup to increase the thickness of the sauce. You can play with the amount of liquid in the sauce so as to experiment with different consistencies. Better yet, make a second sauce with a mixture of sweetened condensed milk and evaporated milk. Or…sugar the top of your chomeur and torch it like a creme brulee. Experiment and have no fear. Great things come from the minds of people who aren’t afraid to explore. Have fun in the kitchen!
Did you know there was a national day for banana bread? Well, there is and it’s February 23. Good thing I have just the recipe to celebrate this totally obscure day dedicated to this delicious loaf of goodness.
You will need:
- 2 cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Butter
- 3/4 cup Brown Sugar
- 2 Eggs, Beaten
- 2 1/3 cups Mashed Bananas (approx 5-6)
Combine dry ingredients, in separate bowl cream butter & sugar. Stir in eggs and mashed banana until well blended. Stir banana mixture into flour mixture until just combined. Pour into a greased loaf pan and pop into a preheated 350F oven for about an hour. Let cool for at least 30 minutes before attempting to slice it, or you’re gonna make a royal mess. Be patient…
Enjoy with butter and Happy Banana Bread Day!
When Zac Young challenged the Next Chefs to make their ‘signature’ cookie, I will admit that I was a little perplexed. Though the challenge did not have to be a cookie, we were encouraged to think outside the box and be original. I think that what I made says a lot about me as The Aimless Cook. It’s simple and straight forward, has fun with flavours and is very satisfying and comforting… all in one bite. Hope you enjoy this.
So we’re gonna start by taking a block of mochi and slicing it in half lengthwise to make it about a quarter inch thick. Add it to a dry non-stick pan on medium heat and turn frequently to get it evenly toasted. Alternatively, you can put it under the broiler, on the grill or even in your wafflemaker if you have one.
In a mixing bowl, combine about a 1/4 cup of softened butter, 1 tsp of shiromiso, 2 tbsp of sugar and a dash of vanilla extract. Whisk together until you get something like a whipped butter icing.
When the mochi is nice and toasty, it time to assemble your bite. Simply start by topping the mochi with a generous topping of the sweet miso butter. Next, sprinkle with a touch of soy sauce, then finish with sesame seeds and shredded nori.
Now imagine a delicate balance of sweet and savoury brought together with the richness of butter. Add to that the satisfying roasted rice flavour and the textures of crispy and chewy all in one delicious bite. If you’ve never had grilled mochi, try to picture a roasted marshmallow without the sweet and a lot more chewy. It’s definitely an inspiring start to something good.
Try it out and let me know what you can make with grilled mochi. Take this recipe, make it yours and have fun in the kitchen!
Turon is a popular Filipino street snack. It’s a fried lumpia, commonly made with bananas and jackfruit. Since we’ve made Lumpiang Shanghai before, you already have an idea of how to make them. The process is the same, all we’re doing is taking a sweet path instead of a savory one.
All you need for the Aimless recipe is some spring roll wrappers, ripe bananas, brown sugar and a beaten egg for sealing the rolled lumpia. For some fun, I also made an Elvis inspired turon with peanut butter and a carnie version with some pieces of Mars bar.
To roll lumpia, all you have to do is place the banana along the middle of the wrapper, just below the equator.
Add a spoonful of brown sugar over top of the banana…
Alternatively, you can lay down a layer of peanut butter and banana. Top with brown sugar and roll.
To roll, simply roll up from the bottom, fold in the sides as you go then complete the roll. seal the end with beaten egg and you’re ready to fry. You don’t need a lot of oil to fry, just an inch or so in a deep skillet will do. Just heat your oil until you can dip a chopstick in and see tiny bubbles. Fry until golden brown, drain on paper towel and enjoy. Just make sure you wait a few minutes after cooking to eat because the filling will be molten hot. Have fun with this recipe, make it yours and let me know… What’s your favorite filling for this dessert lumpia?
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Tis the season for office potlucks and endless holiday sweets. I have been eating my share of crockpot meatballs, seafood chowder, pasta salad, pate, yule logs and enough baking to choke a reindeer. Isn’t that what Xmas is all about? I like this time of year for the reason that people bring out their ‘signature’ dishes. The pride that comes from people’s faces as they see their friends and co-workers enjoying their creations is simply priceless.
I made a cooking video for genmai zosui a week ago and was just about to upload it when I realized that I haven’t made a Xmas video. My subscription box has been inundated with some great recipes and holiday treats and I didn’t have one of my own. Luckily, I have a quick recipe that’s decadent and sinful. Best of all, it’s organic, raw and actually good for you. You are going to love these truffles.
Here’s what you’re gonna need:
- 2 1/4 cups cocoa
- 1 cup coconut butter
- 1T jaggery *
- 1T maca *
- a pinch of salt
- 1/4 – 1/2 cup maple syrup
- hemp seeds, to coat
- cocoa powder
Simply combine the dry ingredients in a large mixing bowl. Add the coconut butter and maple syrup and mix well until you get a dough-like consistency. When the mixture is well blended, roll into balls and coat with cocoa powder or hemp seeds. If you want to add nuts, hazelnuts are the perfect size. Just pop them in the center as you roll the balls. Yeah, it’s that easy.