recipes

Rocky Road Chocolate Mallows Cake ala Red Ribbon

Rocky Road Chocolate Mallows Cake is one of my favorite cakes from Red Ribbon. This is made with layers of rich chocolate cake, filled with toasted crunchy cashews, soft mini marshmallows, and light chocolate cream – oh my gosh, I think I died there – I went to heaven.

For this recipe, you can also use my Perfect Chocolate Cake.

This recipe has been requested by a lot of you, so I hope you like this post. Disclaimer, this it not the original recipe from Red Ribbon. It just tastes like the original cake.

I would’ve never thought that one day I could make one of my most favourite cakes from Red Ribbon in the Philippines. We always buy this when there’s a special occasion, whether it’s someone’s birthday, anniversary or Christmas. The combination of all the ingredients in it, especially the marshmallows and the toasted walnuts are just perfect.

By the way, don’t attempt to make this cake if you are not decided to toast the cashews. It makes a lot of difference. FYI.

You may also like my other cake creations: Mango Bravo, Ube Cake, and Salted Caramel Popcorn Cake.

Why do I need to put Coffee in Chocolate Cake?

Coffee actually boosts and amplifies the chocolate flavor in cakes and cupcakes. Adding a little bit coffee to your cakes makes them taste more “chocolatey” but will not give you coffee flavor. You won’t taste the coffee, I promise. Adding a lot of coffee to a chocolate cake will create mocha cake. For this recipe, if you would like to omit the coffee, just make sure to replace the coffee to warm water or milk. It works well too, but not as the best as if there’s coffee in it, in my opinion.

If you prefer Keto or Low Carb cake recipes, please try my Keto Chocolate Cake.

How to Make Rocky Road Chocolate Mallows Cake?

Let’s Make the Chocolate Cake Layers

To start, you need to make the chocolate cake layers by adding the dry ingredients into a large mixing bowl. Beat the eggs until it thicken and turns yellow in color. Slowly add the wet ingredients. Mix until well combined. Slowly add the dry ingredients into the wet ingredients and mix until well incorporated. Bake the cake into a preheated oven at 350F (175C) for 45 minutes.

Now, Let’s Make the Filling

While the cakes are cooling, toast the cashews on a skillet over low-medium heat. Chop them roughly into small pieces and divide them into 2 bowls equally. Cool to room temperature. Then make the chocolate frosting by mixing very cold heavy cream, powdered sugar, cocoa powder and vanilla extract. Mix with whisk attachment until stiff peaks form. Now add in the mini marshmallows and half of the toasted chopped cashews. Gently fold the mixture in until combined.

Let’s Make the Outer Layer Cream

In stand mixer bowl, add in very cold heavy cream, mix on medium-high speed until it is slightly thickened. Then carefully add in powdered sugar, cornstarch, and vanilla extract. Continue beating until it is all mixed up. Stop the beater and scrape the sides when needed. Continue beating until stiff peaks form. Store this in the fridge until you need it.

Time to Frost this Cake.

Make 4 cake layers and arrange the cake by placing the 1st layer onto a cake board over the turntable. Then scoop in 1/3 of the chocolate marshmallow frosting. Spread evenly. Do the same steps to your 2nd and 3rd layer. Once you’ve done that, place the 4th later and start crumb coating the cake with the white cream frosting. Put the cake in the fridge for 20 minutes to set, and the remaining white cream frosting as well. Apply the final later of the white cream frosting on the side and top surface of the cake. Smoothen the cake with a cake smoother. Then again, put it back in the fridge to set for 20 minutes, and the unused white cream frosting as well.

Chocolate Ganache, Baby!

In a microwave-safe bowl, add heavy cream. Microwave for 30-40 seconds. Add dark chocolate chips or chunks, whisk together to melt the chocolate and until it is smooth and uniform. Let the chocolate ganache cool down to room temperature for 5-10 minutes.

Let’s Assemble this Rocky Road Chocolate Mallows Cake

Take the cake out of the fridge. Take the spatula and dip into the lukewarm chocolate ganache, then make strokes of chocolate into the white cream frosting to create a brush-like pattern. Starting at the bottom of the cake, with an upward diagonal stroke. Dip back the spatula into the chocolate between each stroke. Do this around the entire cake. Take the remaining toasted chopped cashews and mix with mini marshmallows. Spoon the mixture in a circle, in the middle of the cake, leaving 1 inch of space from the edge. With your piping bag, put in the cold white cream frosting with #2A tip. Make blobs on top of the cake. With another piping bag, put in the chocolate ganache with #2 tip and make swirls around the blobs.

Let the cake finish resting in the fridge overnight for the layers to set in completely. And there you have it… My own version of Red Ribbon’s Rocky Road Chocolate Mallows Cake.

If you don’t like chocolate, you may want to try my Ube Custard (Leche Flan) Cake.

Rocky Road Chocolate Mallows Cake ala Red Ribbon

Layers of rich chocolate cake with toasted chopped cashews and soft mini marshmallows chocolate filling, covered with light cream frosting and sprialed with chocolate ganache.

  • cake pans
  • stand mixer

Chocolate Cake Layers

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • ¾ cups cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Chocolate Filling

  • 2 cups heavy cream
  • ½ cup powdered sugar
  • ¼ cup cocoa powder
  • 2 tsp vanilla extract
  • 1½ cups mini marshmallows
  • ½ cup toasted cashews

White Cream Frosting

  • 3 cups heavy cream
  • ¾ cup powdered sugar
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract

Chocolate Ganache

  • ½ cup dark chocolate chips (melts)
  • ¼ cup heavy cream

Toppings

  • ½ cup mini marshmallows
  • ½ cup toasted cashews

Chocolate Cake Layers

  1. To start, we are going to make the chocolate cake layers. Preheat the oven to 350F (175C). Put the rack in the middle of the oven. Now, you are going to get 2 8 inch round pans and line them with parchment paper. Do not grease the paper or the sides of the pans.

  2. Now, take a large mixing bowl and a sieve. Add the flour, sugar, cocoa powder, baking soda, baking powder, salt. Sift these dry ingredients together.

  3. Then in your stand mixer bowl, add in eggs and beat them using the paddle attachment for about 5 minutes or until thickened and turns lemon yellow in color. While continuing to beat, slowly add vegetable oil, buttermilk, coffee, and vanilla extract. Mix this until all the wet ingredients are well combined.

  4. Turn down the speed to medium-low and slowly add in the dry ingredients using a spoon. When all the dry ingredients have been added, turn the speed back up to medium and continue beating for another 1 minute.

  5. Then divide the batter evenly between the 2 prepared cake pans. Bake these in a preheated oven at 350F (175C), in the middle rack for 45 minutes.

  6. Take the toothpick test, insert a toothpick in the center of the cake, if it comes out clean, and springs back when gently pressed with a finger, then our cake is done.

  7. Let the cakes cool down in the pans for 5 minutes, then carefully run a knife around the sides of the cake and invert them onto cooling racks. The pans should slip off easily. Peel off the parchment paper, and let the cake cool to room temperature.

Chocolate Filling

  1. While the cakes are cooling, take a skillet or frying pan and put it on the stove. Add cashews and toast them over low-medium heat. Tossing the cashews occasionally until they are light brown and fragrant. Toss them on to chopping board and chop them roughly into small pieces. Divide the toasted cashews equally into 2 bowls and let them cool to room temperature.

  2. Take the bowl of your stand mixer and whisk attachment, and put them in the freezer for 20 minutes before using them. Then in your cold mixing bowl, add very cold heavy cream, with the cold whisk attachment mix on medium-high speed until it slightly thickened. Then carefully add powdered sugar, cocoa powder, and vanilla extract. Continue beating it to mix it up, stop the mixer and scrape the sides when needed. Continue beating it until stiff peaks form.

  3. Detach the bowl from the stand mixer and transfer the whipped cream into another large mixing bowl, just to free the stand mixer bowl. Now add in the mini marshmallows and half of the toasted chopped cashews. Gently fold the mixture in until it is well combined. Store this chocolate filling in the fridge until you are ready to use it.

White Cream Frosting

  1. Take the stand mixer bowl and whisk attachment and leave them in the freezer for 20 minutes before using them.

  2. Then into the cold bowl, add in very cold heavy cream, attache the cold whisk and mix on medium-high speed until it is slightly thickened.

  3. Then carefully add in powdered sugar, cornstarch, and vanilla extract. Continue beating until it is all mixed up. Stop the beater and scrape the sides when needed. Continue beating until stiff peaks form.

  4. Store this in the fridge until you need it.

Frost the Cake

  1. Get your serrated knife and cut the cakes into half cross-sectionally to make 4 cake layers. Then take a cake board larger than 8-inch in diameter and place it on a revolving cake stand or turntable.

  2. Place the first layer of cake in the center of the cake board, spread 1/3 of chocolate marshmallow filling on top and make it as flat and even as possible. Do this step until you have three layers of cake and filling on top.

  3. Then place the 4th layer of the cake, flat side up.

  4. Let's crumb-coat the cake. Get the white cream frosting from the fridge and cover the side of the cake with a thin layer of it. Do the same thing on the top of the cake. Use a cake smoother, to smoothen out the icing on top and the side of the cake while revolving the cake stand or turntable.

  5. Then place the cake in the fridge for 20 minutes for the crumb coat to firm up a bit. Put the unused white cream frosting in the fridge as well while waiting.

  6. Apply the final layer of the white cream frosting on the side of the cake as well as the top. And again, use the cake smoother to smoothen out the surfaces while revolving the cake stand. Removing any excess icing. The surface of the cake doesn't have to be perfectly smooth.

  7. If you are happy with how your cake looks, clean the base of the cake board.

  8. After this, place the cake in the fridge again for 20 minutes to firm it up, and the remaining unused white cream frosting.

Chocolate Ganache

  1. In a microwave-safe bowl, add heavy cream. Microwave for 30-40 seconds. Add dark chocolate chips or chunks, whisk together to melt the chocolate and until it is smooth and uniform. Let the chocolate ganache cool down to room temperature for 5-10 minutes.

Assemble the Cake

  1. Take the cake out of the fridge. Take the spatula and dip into the lukewarm chocolate ganache, then make strokes of chocolate into the white cream frosting to create a brush-like pattern. Starting at the bottom of the cake, with an upward diagonal stroke. Dip back the spatula into the chocolate between each stroke. Do this around the entire cake. I made 2 levels of stokes on the side of the cake and made the same brush-like pattern strokes on the top surface.

  2. When you're happy, take the remaining toasted chopped cashews, mix with mini marshmallows, and spoon this mixture in a circle, in the middle of the cake, leaving 1 inch of space from the edge.

  3. Put the remaining cold white cream frosting in a piping bag with a large round tip. I'm using a #2A. Pipe bib blobs of white cream frosting on top of the cake. You can make 8-12 blobs around the perimeter of the cake, depending on how big your blobs are. I'm just squeezing while creating a spiral pattern, lifting at the end creating a pointy tip.

  4. Finally, attach small round tip #2 to another piping bag, and fill it with the remaining chocolate ganache. Outline each of the white blobs, with spiral, swirly chocolate.

  5. Let the cake finish resting in the fridge overnight for the layers to set in completely.

  • Toast the cashews. It makes a lot of difference.
  • Add coffee to your chocolate cake to kick out the chocolatey flavor.
  • Always use unused chocolate frosting and white cream frosting.
  • Let the cake rest completely in the fridge. Remember that this recipe uses heavy cream. It is important to put them in the fridge or the cream will collapse.
  • Cool the cake completely overnight before serving. 
Dessert
Filipino
chocolate cake, filipino recipes, red ribbon

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Rocky Road Chocolate Mallows Cake recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Cake Recipes

Semi Naked Sunset Lemon Cake

Oreo Cake

Caramel Macchiato Cake

recipes

Oven Roasted Lechon Belly Roll

This Oven Roasted Lechon Belly Roll recipe will make any celebrations more festive and I am pretty sure you will be proud of yourself after achieving the crispiness you are looking for in a Lechon Liempo. I actually was so happy when I made this during Christmas 2020. That year was tough, but having this on our table makes me realize that anything is possible if you put your mind into it. This is one of my biggest achievements in the kitchen for 2020. It can be lame for others, but for me it is huge.

This Lechon Liempo is cooked in the oven as opposed to the traditional way of preparing it. Traditionally, Lechon is cooked by rotating it over a bed of hot charcoal until the skin is brown and crispy. Oven technique is so much easier, resulting to closer to the traditional way.

How to Make Oven Roasted Lechon Belly Roll?

Start by laying the pork belly on a flat surface. Make sure that it is free from ribs (no bones, just the meat). You can ask the butcher to remove it for you or you can slice it out yourself. Rub salt and pepper all over the meat (not the skin) and let it stand for 15 minutes. Next, arrange the ingredients you need for the inside of the belly such as the lemongrass, scallions, and onion slices. Roll the pork belly same as where the lemongrass lies (just like you do in sushi). Making sure the ends of the lemongrass is out on both sides. Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. Rub oil all over the skin. In a preheated oven, roast the pork belly for 2 hours. Take the pork belly out of the oven and brush the skin with milk. Put it back in the oven and continue roasting for 30 minutes or until the skin is brown and crispy. Remove from the oven and let it cool down for 15 minutes before slicing. Serve with Homemade Lechon Sauce.

You may also like my other Pork Belly Recipes:

Lechon sa Oven (Roasted Pork)

MindFood: Sticky Pork Belly with Steamed Coconut Buns

Braised Five-Spice Pork Belly

Binagoongan Baboy

Bicol Express

Adobong Bicol

Oven Roasted Lechon Belly Roll Recipe

INGREDIENTS:

1 slab pork belly (ribs removed)

salt and pepper

3 stalks lemongrass

3 pieces scallions

1 medium red onion, sliced

1 tablespoon oil (canola or vegetable)

2 tablespoons fresh milk

INSTRUCTIONS:

  1. Lay the pork belly on a flat surface, skin facing down. Rub the salt and pepper all over the meat (not the skin). Let it stand for 15 minutes.
  2. Arrange the lemongrass, scallions, and onion slices on meat part of the belly. Roll the belly same as where the lemongrass lies (like you do in a sushi). Making sure the ends of the lemongrass is out on both sides. Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. Rub oil all over the skin.
  3. Preheat oven to 350 degrees F or 175 degrees C. Arrange the pork belly roll in a roasting pan and roast it for 2 hours.
  4. Remove the pork belly from the oven and brush with fresh milk. Put it back into the oven and continue roasting for 30 minutes or until the skin is brown and crispy.
  5. Remove the pork belly roll from the oven and let it cool down for 15 minutes before slicing. Serve with Homemade Lechon Sauce.

Serve and enjoy this Oven Roasted Lechon Belly Roll with family and friends!

NOTES:

  • The slab of pork belly should be 1.5 inches thick and bones removed. Ask the butcher to remove it for you or you can do it yourself at home.
  • Rub salt and pepper only into the meat, not on the skin. We don’t want the skin to crack like what we do in Oven Baked Lechon Kawali.
  • Lemongrass, scallions and onion slices are the vital part of this recipe. These ingredients give the aroma and the taste we look for in a traditional lechon.
  • Using a kitchen twine, tie the rolled pork belly around. Secure it tight so that the meat holds its shape and the insides won’t come out. To be honest, I thought I tightened it up enough, but once it cooks the pork gets smaller which will result it to loosen up. Good thing it held its shape but it’s not as round as log as I would like to be. Don’t make the same mistake I did. Tie that pork belly very tightly.
  • Always check the pork belly from the window of the oven. Do not open the oven to ensure even cooking. Not all ovens are the same, so always check.
  • Fresh milk makes the skin crispier, so after 2 hours of roasting, remove the pork belly from the oven and brush milk on the skin. Continue roasting it for additional 30 minutes or until the skin is brown and crispy.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Oven Roasted Lechon Belly Roll recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

No Meat Chop Suey (Filipino-style Stir Fry Vegetables)

Typically, Filipino Chop Suey is composed of meat and vegetables, but today I’m cooking No Meat Chop Suey that includes only vegetables and no meat, obviously. This recipe is good for vegetarians and vegans, or for those people who sometimes get sick of eating meat (just like me in some days).

What is Stir Fry? It is basically a mixture of colorful vegetables cooked in a sweet and savory thick sauce. It is very easy to make, requires simple ingredients and less than 30 minutes to cook.

It is either you have a busy day and have no energy to make fancy dinner or you only have a few ingredients left in your fridge, and that is why you are here. To be honest, I made this recipe because those are the only ingredients that were left in the fridge. No meat. And so I said, why not make stir fry? That’s the easiest dinner I can make with just a few ingredients. So let’s begin.

How to Make No Meat Chop Suey (Filipino-style Stir Fry Vegetables)?

First, let us heat cooking oil in a wok or pan over medium-high heat. Then saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant. Add carrots, cauliflower and broccoli. Stir for 2 minutes. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes. Then let us make the slurry. In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/2 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes. Transfer to a serving plate and serve.

You may also like my other vegetable recipes:

1 Kalabasa, Carrots and Malunggay Ukoy (Okoy)

2 Vegetable Curry

3 Laing (Dried Taro Leaves with Coconut)

4 Avocado Tuna Salad

5 Ginataang Pork with Kalabasa and Green Beans


No Meat Chop Suey (Filipino-style Stir Fry Vegetables) Recipe

INGREDIENTS:

3 tablespoons cooking oil

4-5 cloves garlic, minced

1 large yellow onion, sliced

1 medium carrot, sliced crosswise into thin pieces

1 1/2 cup cauliflower florets

1 1/2 cup broccoli florets

1 1/2 cup cabbage, chopped

12-15 pieces snow peas

1/2 cup red bell pepper, sliced into squares

2 stalks celery, chopped

1/4 teaspoon ground black pepper

2 tablespoons cup soy sauce

1 tablespoon oyster sauce

1/4 – 1/2 cup water

FOR THE SLURRY:

1 tablespoon cornstarch

1/4 cup water

INSTRUCTIONS:

  1. Heat cooking oil in a wok or pan over medium-high heat.
  2. Saute onion. Once the onion is transparent, add the garlic and continue until it is fragrant.
  3. Add carrots, cauliflower and broccoli. Stir for 2 minutes.
  4. Add cabbage, bell pepper and celery. Toss and stir for 2 minutes.
  5. Add soy sauce, oyster sauce and water. Let it boil for 5-7 minutes.
  6. MAKE SLURRY: In a small bowl, add 1 tablespoon of cornstarch and dilute in 1/4 cup water. Add the slurry sauce onto the vegetables. Toss, cover and cook for 2-3 minutes.
  7. Transfer to a serving plate and serve.

Serve and enjoy this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) with family and friends!

NOTES:

  • Use fresh vegetables only. Do not forget to wash the vegetables properly before chopping and cooking.
  • You can add meat to this dish if you like, it is really up to you.
  • You can add more vegetables that you prefer, I suggest baby corn or beans.
  • Do not overcook the vegetables.
  • It is best eaten with steamed white rice, fried noodles or on its own.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this No Meat Chop Suey (Filipino-style Stir Fry Vegetables) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Spanish Bread

Spanish Bread is in every bakery in the Philippines. Perfect to eat at any time of the day. They are soft bread rolls that are filled with sweet goodness. The filling is composed of butter and sugar and all that sweet stuff. They are drenched in bread crumbs for the finished texture.

It is ironic that it is called Spanish Bread, yet it is very common and popular in the Philippines. Should it be called Filipino Bread instead? Why is it called Spanish Bread in the first place? There is a reason behind this. Back in the old days, Spaniards have introduced this type of bread to Filipinos. From then on, we adopted this bread and love it as our own. They are basically fat rolls of bread dusted with breadcrumbs all over. The texture of the breadcrumbs give it a good, tiny crunchy texture and makes them a delight to bite. The sweet filling is a very good contrast to the soft bread around it. Spanish Bread is usually eaten any time of the day and most enjoyed with a cup of coffee, soft drinks or sago’t gulaman.

How to Make Spanish Bread?

In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl. Cover with cling wrap and let it rise for 1 hour. Then make the filling by mixing all the ingredients in a separate large bowl. Add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling. Roll and pinch the seams to seal. Tuck the sides in. Roll it again. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

You may also like my other bread recipes:

1 Spanish Bread (other recipe)

2 Pan de Coco (Coconut Buns)

3 Bread Pudding

4 Pandesal (Filipino Bread Roll)

5 Pandesal without Bread Maker


Spanish Bread Recipe

INGREDIENTS:

1 tablespoon (10g) sugar

2 teaspoons (6g) active dry yeast

1 cup (200ml) warm milk

1 large egg

1/3 cup (75g) unsalted butter, melted

3 1/4cup (407g) all purpose flour

1 teaspoon (5g) salt

3 tablespoons sugar

FOR FILLING:

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

1/3 cup condensed milk

3/4 cup (90g) bread crumbs

1/4 cup (33g) all purpose flour

1/3 cup cream (80g) you can use all purpose cream, heavy cream or whipping cream

FOR COATING:

1/2 cup bread crumbs

INSTRUCTIONS:

  1. In a stand mixer bowl, put 2 teaspoons active dry yeast, 1 tablespoon sugar and 1 cup of warm milk. Mix it up a bit and let it bloom for 10 minutes.
  2. Add 1 large egg and 1/3 cup melted unsalted butter. Mix it well.
  3. Add 3 1/4 cups all-purpose flour, 1 teaspoon salt and 3 tablespoons sugar.
  4. Place in a stand mixer using the dough hook. Turn the speed to 1 for 1 minute, then increase it to 2 for 3 minutes. The dough is sticky at this stage, turn off the stand mixer and scrape the sides of the bowl with a rubber spatula.
  5. Turn down the dough onto a working surface. Form into a ball and place in a greased large bowl.
  6. Cover with cling wrap and let it rise for 1 hour.
  7. MAKE FILLING: In a separate large bowl, add 1/2 cup softened unsalted butter, 1/2 cup brown sugar and mix. Add 1/3 cup condensed milk and mix well. Add 3/4 cup bread crumbs and 1/4 cup all-purpose flour. Mix until well combined. Then add 1/3 cup all-purpose cream.
  8. Punch out the gas in the dough and take it out of the bowl. Divide into 16 pieces.
  9. Form each piece into a ball. Flatten with a rolling pin and fill with the prepared filling.
  10. Roll and pinch the seams to seal. Tuck the sides in. Roll it again.
  11. Dredge into bread crumbs and place into baking sheets. Making sure they are spaced apart. Cover and let it rest for 30 minutes.
  12. Bake in a preheated oven of 350 degrees F (180 degrees C) for 18-20 minutes.

Serve and enjoy these Spanish Bread with family and friends!

NOTES:

  • Use melted butter in making the dough, but use softened butter in making the filling.
  • You may use a stand mixer or simply knead the dough with your hands, about 5-10 minutes.
  • The dough is a bit sticky after kneading. It is okay. Just make a big ball and let it rise for an hour in a greased bowl. Don’t forget to cover it.
  • You may use a kitchen scale when dividing the pieces especially if you are going to sell, but if only eaten at home, you can just eye it and make balls in each piece.
  • Flatten the dough in a slightly oval shape, fill it and roll. Don’t forget to pinch the seams and tuck them in.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Spanish Bread recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

Chili Garlic Oil

Chili Garlic Oil is basically a neutral oil such as vegetable oil or olive oil infused with garlic and chili peppers. Sometimes a simple hot sauce or sriracha is quite overwhelming, a bit “focus-on-me” spice, and this is when Chili Garlic Oil becomes handy.

Chili Garlic Oil is a famous Asian condiment that is a combination of oil, garlic and chili peppers. This recipe is incredibly easy to make, I promise you won’t buy a jar commercially anymore. A simple way to enhance the flavors of any dish. You can pour it on noodles, add it to pasta dish, use as a dip for your Artisan bread, pair it with baked potatoes, tomatoes or cucumbers. Add it to your salad, serve it with crudeties and for marinating too.

How to Make Chili Garlic Oil?

Chili Garlic Oil is so easy to make, all you need is 25 minutes of your time and you can get to enjoy it with fish, soup, ramen and other food. Heat the vegetable oil in a deep pan over medium heat for 3 minutes, then turn the heat to medium-low. Cook finely minced garlic onto the oil for 12-15 minutes. Add the fresh red chili and red dried chili. Mix together for 5 minutes. At this point, you can add all the ingredients such as the smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes. Let it cool then transfer to a glass container.

You may also like my other condiment recipes:

Sweet and Sour Sauce


Chili Garlic Oil Recipe

INGREDIENTS:

1 3/4 cup vegetable oil

1 cup garlic, finely minced

1/2 cup fresh red chili, finely chopped

1/4 cup dried chili, crushed

1 teaspoon smoked paprika

2 tablespoons white sugar

2 tablespoons calamansi juice

1 1/2 tablespoon salt

INSTRUCTIONS:

  1. Heat the vegetable oil in a deep pan over medium heat. After 3 minutes, turn the heat to medium-low.
  2. Add finely minced garlic into the oil. Stir constantly for 12-15 minutes.
  3. Next, add fresh chili pepper and dried red chili pepper, stir together continuously for 5 minutes.
  4. Then add the rest of the ingredients; smoked paprika, white sugar and calamansi juice. Continue cooking for 3-5 minutes.
  5. Let it cool before transferring to a glass container.

Serve and enjoy this Chili Garlic Oil with family and friends!

NOTES:

  • You can substitute vegetable oil to olive oil. Only use neutral oil for this recipe.
  • You can manually chop the fresh chili or use a food processor for convenience.
  • Refrigerating it may cause the Chili Garlic Oil to cloud and solidify, but it’s not going to affect the flavor.
  • If fresh chili isn’t available, you can replace it to dried red chili.
  • If stored in a sterilized glass container, Chili Garlic Oil can last up to 6 months.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Chili Garlic Oil recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
cookies

Ube Crinkles

Ube Crinkles or Purple Yam Crinkles has been popularized in the Philippines. It is a soft, chewy cookie in the inside and crunchy in the outside.

These are Filipino cookies made with purple yam (ube) and rolled in icing sugar. Chocolate Crinkles are its origin, and since Filipinos love ube, they gave this recipe a good twist.

How to Make Ube Crinkles?

In a large bowl, cream the sugar and the oil together. Then add eggs, beating one at a time. Next, add the ube (purple yam). In this recipe, I used 1/3 cup of ube jam but you are welcome to add more up to 1 cup, taking the texture of the cookie in consideration. Also, there is a store-bought ube jam that is darker than others, so it is really up to you. Pour in the purple food coloring, this also depends on how deep purple you want your cookies to be. Add the flour, baking powder, baking soda and salt into the bowl. Mix with a hand mixer, but if it gets harder, then use a wooden spoon to fold the mixture. Cover and refrigerate for at least 4 hours. Scoop a tablespoon of the dough and ube balls, roll it in icing sugar. Repeat this step until all the dough is finished. Arrange them on a baking sheet, 1 inch apart from each other. Bake for 10-12 minutes in a preheated oven of 350 degrees or 180 degrees C.

You may also like my other cookie recipes: Rose Butter Cookies, Chocolate Chip Cookies and ANZAC Cookies.


Ube Crinkles Recipe

INGREDIENTS:

3/4 cup sugar

1/2 cup vegetable oil

2 eggs

1/3 cup ube jam (up to 1 cup)

purple food coloring

2 1/4 cup flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup icing sugar

INSTRUCTIONS:

  1. In a large bowl, cream oil and sugar together.
  2. Add the eggs, beating one at a time.
  3. Add the ube jam (you can add more up to 1 cup if you like) and pour in food coloring (depends on how deep purple you want your cookies).
  4. Now, add in the dry ingredients; flour, baking powder, baking soda and salt.
  5. Mix until well combined. Use a wooden spoon if the mixture gets harder to mix with a hand mixer.
  6. Cover and refrigerate for at least 4 hours.
  7. Scoop a tablespoon of the dough and make a ball with your palm. Roll it in icing sugar.
  8. Repeat the step until all the dough is finished.
  9. Arrange them on a baking sheet, 1 inch apart to prevent sticking to each other.
  10. Bake for 10-12 minutes in a preheated oven of 350 degrees F or 180 degrees C.
  11. Cool completely on a wire rack.

Serve and enjoy these Ube Crinkles with family and friends!

NOTES:

  • Use only neutral oils like vegetable or canola for this recipe.
  • Make sure to buy a good quality ube jam or better if you have homemade ube jam at home. I used 1/3 cup of ube jam in this recipe, but you are welcome to add more, up to 1 cup. Please take texture into consideration if you are going to add some more.
  • It is advisable to refrigerate the ube mixture for at least 4 hours to prevent flattening the cookies while baking. It is even better if you keep it in the fridge overnight before making ube dough balls. By doing this, you are creating the beautiful cracks on top when they’re baked.
  • Using a regular spoon or an ice cream scooper, scoop the ube dough and make balls with it using the palm of your hand and roll them in the icing sugar.
  • Adding purple food coloring depends on how deep purple you want your cookies. I used 1 tablespoon for this recipe.

WATCH HOW TO MAKE UBE CRINKLES:

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If you tried and loved these Ube Crinkles recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

recipes

Maja Mais (Coconut Pudding with Corn)

Maja Mais (Coconut Pudding with Corn) is a Filipino dessert that is a mix of coconut milk, sugar and cornstarch with cream style corn. It is an easy recipe with very common ingredients and served mostly during Christmas. Originally, it is made without the corn and it is called Maja Blanca.

Maja Mais is a creamy and light coconut pudding that is a very popular dessert in the Philippines. Based on its name, this dessert is probably originated in Spain and Filipinos adopted it when we were still under the control of the Spanish Colonial Government.

How to Make Maja Mais (Coconut Pudding with Corn)?

This recipe is pretty easy to make. It is basically a mixture of coconut milk, sugar and cornstarch with corn. In a pot, boil the coconut milk, then add sugar, condensed milk and cream style corn. Mix really well and let it simmer for about 8 minutes. In a bowl, mix fresh milk and cornstarch to make a slurry. Now add the slurry to the coconut mixture. This will thicken it up. Use a wooden spoon to mix it. Cook for another 2-3 minutes or until the mixture is thick.

You may also like my other kakanin recipes: Sapin Sapin, Bibingkang Malagkit and Cassava Cake.


Maja Mais (Coconut Pudding with Corn ) Recipe

INGREDIENTS:

4 cups coconut milk

3/4 cups sugar

1 can (395 grams) condensed milk

1 can (410 grams) cream style corn

3/4 cup evaporated milk or fresh milk

3/4 cup cornstarch

1 cup toasted grated coconut

INSTRUCTIONS:

  1. Boil coconut milk in a pot. Add sugar, condensed milk and cream style corn, simmer for 8 minutes or until it bubbles.
  2. MAKE A SLURRY: In a small bowl, combine milk and cornstarch together. Mix well.
  3. Add the slurry to the coconut milk mixture. Using a wooden spoon, mix until it thickens.
  4. Pour the coconut pudding in a greased dish. Flatten the top.
  5. TOAST GRATED COCONUT: In a medium pan, toast 1 cup of grated coconut until light brown. Set aside. When it has cooled down, sprinkle it on top of the coconut pudding.

Serve and enjoy this Maja Mais (Coconut Pudding with Corn) with family and friends!

NOTES:

  • Use good quality coconut milk and cream-style corn. These will give a good finish.
  • This recipe is not too sweet but if you still feel like this is sweet for you, you can always reduce the sugar or the condensed milk.
  • Don’t put too much cornstarch. I think 3/4 is enough for this recipe. I’ve tried putting 1 cup of cornstarch in 1 cup of milk and it turns out a bit hard and it tastes starchy.
  • Expect a taste of sweet coconut and corn. It should not taste like starch.
  • Cool and refrigerate. It will make the pudding set and slicing will be easier.

WATCH HOW TO MAKE MAJA MAIS (COCONUT PUDDING WITH CORN):

Did you make this Maja Mais (Coconut Pudding with Corn)? Please leave us a comment below.


recipes

Sushi Bake

Sushi Bake is basically a deconstructed sushi roll baked like a casserole. It is easy to make and a perfect potluck dish to share with family and friends.

It is technically deconstructed sushi baked in a pan like a casserole. Sushi bake is the best food to bring to parties, family gatherings and events. It is very easy and simple to make and it takes a little time to prepare. This Japanese dish is amazingly packed with the yummy goodness of sushi rice, imitation crab, mayo, cream cheese and furikake. Wrapping a spoonful of it in a store-bought seaweed is just gorgeous. You can think simple with the ingredients or go crazy and wild. I guess you can mix anything with it provided that they blend nicely together.

How to Make Sushi Bake?

To make this popular potluck dish, you need to cook sushi rice (Jasmine rice is a good substitute) as per instructions in the package. Make sure that you rinse the rice until the water is clear. Add sesame oil, rice wine vinegar, salt and sugar. I like to add salt and sugar to my sushi rice. If you don’t like it salty and sweet, you can always omit them. Mix them all up. Place the rice in a baking dish and flatten it. Sprinkle furikake on top. In a large bowl, mix imitation crab, mayo, cream cheese until well-combined. Add the mixture on top of sushi rice and flatten it. Now, it is time to squiggle sriracha and kewpie on top. Add in green onions and furikake, yes, more furikake. Furikake gives the rice a nice tasty flavour, so more of it means tastier dish.

You may also like my other Japanese recipes: Pork Tonkatsu and Takoyaki Octopus Balls


Sushi Bake Recipe

INGREDIENTS:

FOR SUSHI RICE:

3 cups sushi rice (or Jasmine rice)

3 tablespoons sesame oil

3 tablespoons rice wine vinegar

1 teaspoon salt

2 tablespoons sugar

FOR FILLING:

500 grams imitation crab

1 cup mayo

125 grams cream cheese

FOR TOPPING:

furikake

sriracha

kewpie

green onions, 2 stalks

more furikake

INSTRUCTIONS:

  1. Preheat the oven to 450 degrees F or 230 degrees C.
  2. MAKE SUSHI RICE: Cook sushi rice as per package instructions. Make sure to rinse the rice well until the water is clear. Cook in a rice cooker. Add sesame oil, rice wine vinegar, salt and sugar. Place in a baking dish. Flatten the rice and sprinkle with furikake.
  3. MAKE FILLING: In a large bowl, mix imitation crab, mayo and cream cheese. Place on top of the rice. Make sure to flatten it and make it even.
  4. Squiggle sriracha and kewpie. Sprinkle with green onions and furikake.
  5. BAKE: Bake sushi in a preheated oven for 5 – 10 minutes.

Serve and enjoy this Sushi Bake with family and friends!

NOTES:

  • No worries if you don’t have sushi rice at home, Jasmine rice works well too.
  • Remember to wash sushi rice until the water is clear.
  • You can mix anything you want in a sushi. This is just an idea, but of course you use salmon, tuna, chicken, and more. The idea is endless.
  • Add furikake in your sushi bake. Seriously, add more furikake. It gives the rice such a tasty flavour and you’re going to thank me later. Furikake comes in different flavours. I used rice seasoning powder (Unagi Furikake).
  • To bake or not to bake the sushi bake? It is really up to you.

WATCH SUSHI BAKE VIDEO:

Did you make this Sushi Bake? Please leave a comment below.


recipes

Bicol Express

Bicol Express is one of the popular dishes in the Philippines, natively known as “sinilihan” in Bicol. It is a spicy pork stew cooked in coconut milk and loads of green chilis.

Bicol Express is named after a train in Bicol Region, which is known for its spicy food. The train travels from Naga (Bicol) to Manila, but I definitely do not know why it derived its name from it. Bicol is popular not only from its perfectly coned mountain – Mount Volcano (Mount Mayon), but also pili nuts and its spicy food.


How to Make Bicol Express?

Making Bicol Express is simple and straightforward. Start by heating up cooking oil in skillet or pot with hot oil over medium-high heat. Once the oil is hot, saute onions until translucent and add garlic until it brings out its nice-sweet aroma. Then add 2 tablespoons ginger as it eliminates the “lansa” of the meat. Cook cubed pork belly until it turns light brown. At this stage, add in coconut milk, red and green chilis, shrimp paste and black pepper in any order. If you preferred it to be in a more spicy side, you can always add more chilis. Cover the pot and let it boil.

If the sauce has thickened and the pork is not yet tender, you can always add half a cup of water until the pork has cooked through. You know Bicol Express is ready if the pork is tender and the sauce has thickened enough for your liking. Cook it longer to achieve a bit oily sauce.

You may also like my other Bicol recipes like Laing (Dried Taro Leaves with Coconut), Adobong Bicol, Maruya, or my other version of Bicol Express with Bagoong.


Bicol Express Recipe

INGREDIENTS:

2 tablespoons cooking oil

1 onion, medium

4 cloves garlic

500 grams of pork belly

2 red thai chilis or more

4 jalapenos or more

2 cups of coconut milk

1-2 tablespoons shrimp paste

black pepper to taste

INSTRUCTIONS:

  1. Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. Saute onions until translucent, add the garlic and cook for about half a minute. Then add the ginger, continue to saute for a minute until its aromatic.
  2. Add in the pork belly and cook until its light brown in colour.
  3. Add in the red chilis, 2 cups of coconut milk, jalapenos, shrimp paste and black pepper.
  4. Lower the heat to low. Cover and let it cook for several minutes until the pork is tender and the coconut milk sauce begins to thicken and turns a bit oily. If you want it more oily, cook for another 5 minutes or so.

Serve and enjoy this Bicol Express with your family and friends!

NOTES:

  • Add more red and green chilis if you preferred it to be spicier.
  • Cook Bicol Express with ginger to eliminate the “lansa” of the meat.
  • If you don’t have shrimp paste at home, you can substitute it to “balaw” or simply add fish sauce.
  • When pork is not yet tender and the sauce has reduced, you can always add half a cup of water at a time until the pork is cooked through.
  • Uncooked shrimp is not always available abroad, so “guisado bagoong” can also be used for this recipe (although it will change the colour of the sauce).

WATCH HOW TO COOK BICOL EXPRESS:

Did you make this Bicol Express? Please leave us a comment below.


recipes

Ube Pandesal

Ube Pandesal is a sudden hit amongst Filipinos. Just look everywhere people are at rage posting photos of Ube Pandesal and Ube Cheese Pandesal. It has been trending lately and I want to get my hands on this much-loved bread from the Philippines.

This pandesal recipe is different from what I used to make, but you are welcome to give it a go with Pandesal recipe without Bread Maker and just add ube flavouring. I highly recommend using McCormick Ube extract to give it a real ube flavour. This recipe is only Ube Pandesal but of course, if you want to make Ube Cheese Pandesal, you just add cheddar cheese in the middle of the dough before baking.


Ube Pandesal Recipe

INGREDIENTS:

1 cup milk, evaporated or fresh

1 pouch or 2 1/4 teaspoon instant yeast

1 tablespoon sugar, for proofing

2 cups all-purpose flour

1 cup bread flour

1/2 cup white sugar

1/2 cup vegetable oil

1 teaspoon salt

1 teaspoon vanilla essence

1 teaspoon ube flavour extract

breadcrumbs for coating

How to Make Ube Pandesal?

INSTRUCTIONS:

  1. PROOF YEAST: Dissolve yeast in lukewarm water (110-115 degrees F) and add 1 tablespoon sugar. Stir to dissolve and let stand for 10 minutes or until it bubbles.
  2. MAKE DOUGH: In a large bowl, combine flour, salt and sugar. Add the yeast mixture, vegetable oil, vanilla essence and ube flavouring. Mix on medium speed with a dough hook until combined.
  3. Mix the dough until it forms. Transfer in a clean flat surface and knead the dough with your hands for 10 minutes until smooth. It should bounce back when you lightly press your finger into the dough.
  4. Place the dough in a greased bowl and cover it with a tea towel or plastic wrap. Let it rest for about 1 1/2 hour until double in size. If you live in a humid place, you can pre-heat the oven at 100 degrees C for about 10 minutes then turn it off. Place the bowl with the dough inside. This will help to rise the dough even in colder months.
  5. Give the dough a gently punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten each dough, at this stage if you want to make Ube Cheese Pandesal, you should add in the cubed cheddar cheese filling, seal and shape into a ball.
  6. Line baking sheets with baking paper and place the dough pieces with 1/2 inch apart. Cover it with a clean tea towel or plastic wrap and let it rise again for another 30 minutes- 1hour.
  7. Don’t forget to preheat the oven to 350 degreed F (180 degrees C) before baking.
  8. Roll each dough with breadcrumbs.
  9. Bake them for 10-15 minutes until the top is lightly brown.

Serve and enjoy this Ube Pandesal with family and friends!

NOTES:

  • When proofing yeast, make sure that the temperature of the milk is between 100-115 degrees F. More than this will kill the yeast. I also found out that adding 1 tablespoon sugar to the yeast mixture helps it proof easily.
  • You know you knead the dough well if it bounces back when you lightly press it with your finger. Normally, kneading takes about 10 minutes.
  • During winter months or if it is humid, you can preheat the oven to 100 degrees C, turn it off and place the dough to rise.
  • If you want to make Ube Cheese Pandesal, you can place cubed cheddar cheese on each flatten dough before rolling them to dough balls.
  • You can use either active or rapid rise (instant) yeast. Rapid rise (instant) yeast does not need to be bloomed or activated, but you can proof it too just to make sure.

Did you make this Ube Pandesal? Please leave us a comment below.