Minatamis na Garbanzos

During fiesta, there has always been a battle between ube (purple yam) and leche flan (caramel custard). Over time, various desserts have also emerged, with fusion creations and the invasion of foreign cakes with foreign recipes. Sometimes, it's also enjoyable to go back to the basics, to our simple and traditional dishes that many have forgotten due to the trend of foreign foods.

Ingredients:

1 can garbanzos

1 cup white sugar or more

1/2 cup water

Procedure:

Combine sugar and water let it simmer for 10 minutes. Add garbanzos and simmer for 5 minutes or more. Stir occasionally to prevent scorching until garbanzos are tender.

Leche Flan

Leche Flan is a delicious and popular Filipino caramel custard dessert present during special occassions like birthdays and fiestas. This is also a favorite and present in Caviteñean celebrations.

 

Ingredients:

12 egg yolks

1 300-ml can sweetened condensed filled milk

1 370-ml can evaporated filled milk

1 tsp vanilla

½ cup sugar

For syrup:

Sugar and water

Procedure:

To the bowl of yolks, add the condensed milk, evaporated milk, and vanilla, in that order. Pour in each ingredient slowly and mix gently until the mixture is smooth. Set aside. Prepare the sugar syrup (see below for recipe).

Pour syrup in molds then pour the egg mixture. Cover each mold with aluminum foil. Cook in the steamer for 45 minutes or until done. To know if the flan is cooked, dip a toothpick into it. If no flan particles stick to the toothpick, it’s cooked and ready.

When cooked, refrigerate the flan. Serve cold.

Make the sugar syrup or arnibal:

Melt sugar with water over low fire, about 2 tbsp sugar and 1 tbsp water

Haleyang Ube

This is one of my all time favorite dessert although we traditionaly cook this at home during fiesta. The same way it is a staple in Caviteñean household fiesta handaan especially during yester years.



Ingredients:
1 1/2 kilo of purple yum
1 can evaporated milk
1 can condensed milk
1/2 kilo sugar or more depending to taste
grated cheese
1 egg
butter
vanilla

Procedure:
Cook unpeeled purple yam in boiling water until tender. Peel then grate or mash finely. Place mashed yam in a large wok. Pour in evaporated and condensed milk. Add the sugar. Simmer gently over low heat, stirring continuously with a wooden spoon, for 30 minutes. Make sure the bottom does not scorch. Just when it is beginning to get thick add whole egg, grated cheese and vanilla. Spoon into clean containers brush with butter and cool. Do not cover containers while yam is still hot as this can spoil it. Serve warm or cold as dessert.