Posts Tagged ‘popular Filipino snacks’

Kiddie Kung Hei Fat Choi Lunch

It’s the week of the Chinese New Year and what better way to recognize this than by spreading some “Chinoy (Chinese-Pinoy) lovin’ ” in our kiddos’ lunch boxes.  By lineage, they are still quarter-Chinese after all, right? 😉

Never mind that they neither speak nor understand the language… they still undeniably look the part – and for me, that’s enough reason to celebrate – hahaha!

Those steamed pork buns (siopao) – store-bought until I have the “courage” to make them from scratch – and homemade fried spring rolls (lumpiang Shanghai) surely hit the spot for our three gremlins… no leftovers! Yipee! :mrgreen:

And here they are up-close…

Of course, there had to be the fresh fruit component to the meal – thus the clementine and green seedless grapes for their snack (or “mental munchies” as their school refers to them).

Hope to post more lunch box “inspirations” in the coming days.

Stay tuned!

Afternoon Delight

It’s the second day of summer break.  School’s out, the kids are home and my fridge and pantry contents badly need to be emptied (yes, our “official exodus” from the desert happens in 14 days! 😀 )…

Win-win solution? Make a yummy snack (something sweet, preferably, to please the kiddos) that use up as much ingredients as possible both from the fridge and the pantry (to please me – hahaha! 😆 ).

Guess what I came up with?

Still can’t figure it out? 😳 How about if I show you this?

Yes, you’re getting there… it is a favorite Pinoy merienda (snack) fare and it is a form of rice cake… 😉  What else could it be but…

Though I would’ve preferred a more caramelized top with the cheese melting (notes to self – get those mini blowtorch thingamajigs soon – and use the “melty” kind of cheddar cheese next time), the taste of this finished product definitely did not disappoint. It was D-E-L-I-S-H!   More importantly, hubby (when he got back from work) and the gremlins gave it their unanimous seal of approval (*clap, clap, clap!!*). 

Many thanks to my “co-desert diva”  Toni for the simple yet very tasty cassava cake recipe!  Hope to do an encore of this in Manila soon!

PS Here’s the easy recipe for anyone who may be interested.


For Cake: 2 packs grated cassava (available in most Asian stores), 1 can coconut milk, small can evaporated milk, 2 pcs raw egg, 1/4 cup butter (melted), 6 tbsp grated cheese (I used cheddar), 1/2 cup condensed milk, 14 tbsp sugar (I just used 10)

For Topping: 1 can coconut milk, 2 tbsp sugar, 1/2 cup condensed milk, 2 tbsp flour, 2 tbsp grated cheese, 1 pc raw egg


For Cake: Combine all ingredients (except coconut milk) in bowl and mix well.  Add coconut milk until well incorporated.  Pour batter in greased baking tray and bake in pre-heated oven (10 mins prior to actual baking time) at 350F (or 176C) for 1 hour.  Set aside.

For Topping: Combine sugar and flour in heated sauce pan.  Pour in condensed milk and mix thoroughly.  Add cheese while stirring constantly.  Pour in coconut milk in mixture and stir continuously for 10 mins or until mixture thickens.

Pour topping over cake and spread evenly.  Separate egg and set aside yolk.  Glaze topping with egg white.  Broil cassava cake until color turns light brown.  Garnish with grated cheese and serve.  Share and enjoy! :mrgreen: