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Filipino Nut Sweet 2

Serves 4 to 6 Dessert vegetarian, Desserts

Filipino Nut Sweet 2

Filipino Nut Sweet 2 finds its roots in the bustling kitchens of Filipino homes, where generations have passed down this recipe through practice rather than publication. True to its domestic origins, it's prepared with a generous hand, allowing each cook to impart their own touch, especially when it comes to balancing the salt and richness. This dish isn't tied to a specific occasion but rather graces the table whenever there's a craving for something sweet and indulgent.

Expect a delightful contrast of textures in each bite—the buttery richness envelops the crunch of the nuts, while the sugar lends a caramelized sweetness that lingers. The eggs and flour bring everything together, resulting in a treat that's both hearty and comforting. It's a simple pleasure, perfect for sharing amongst family and friends, embodying the warmth and generosity of Filipino hospitality.

Ingredients

  • 200 gnuts — chopped
  • 150 gsugar
  • 100 gbutter
  • 2eggs
  • 100 gflour

Method

  1. Begin by bringing 100 g of butter to room temperature. This will ensure it creams smoothly with the sugar. Crack 2 eggs into a small bowl and allow them to come to room temperature as well, which helps them incorporate better into the batter.
  2. In a medium saucepan over low heat, melt the 100 g of butter. Once melted, add 150 g of sugar and stir continuously until the sugar dissolves completely and the mixture becomes smooth. This forms the base of your sweet, so ensure there are no sugar granules left.
  3. Remove the saucepan from heat and let it cool slightly. Gradually whisk in the room-temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. This prevents the eggs from cooking in the warm mixture.
  4. Once the eggs are fully mixed in, sift 100 g of flour into the saucepan. Gently fold the flour into the mixture using a spatula until just combined. The batter should be smooth and slightly thick, with no visible streaks of flour.
  5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and pour the batter into the dish, spreading it evenly. Sprinkle 200 g of nuts over the top, pressing them lightly into the batter so they adhere.
  6. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center comes out clean, indicating the sweet is set. This should result in a firm but tender texture.
  7. Allow the Filipino Nut Sweet 2 to cool in the baking dish for about 10 minutes before transferring it to a wire rack. This cooling period helps it firm up further and makes it easier to cut into squares or bars.
  8. Finish by serving the sweet at room temperature, allowing the flavors to meld and the texture to be at its best for sharing at the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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