Festive Bulacan “Pinaso” Dessert (a step-by-step guide)


Today’s recipe is also from the historical cookbook, Kasaysayan ng Kaluto ng Bayan, (Zita Publishing Corp., 1993), penned by the late Bulacan food historian, Mrs. Milagros Santiago-Enriquez, and translated in English by BlauEarth for this post. If you enjoyed gorgorya, you’ll likewise enjoy pinaso and its cross-cultural character. Said to be Mexican in origin, the dish dates back to the Manila-Acapulco Galleon Trade.

Pinaso is the Filipino word for scorched. Tourists visiting Bulacan, Tita Mila wrote, take joy in the unique way of preparing the dessert. Indeed, one of the memorable dishes featured by Chef Sandy Daza on Lifestyle Network’s FoodPrints that earned the nod of the foodistas among the crew. The taste is a cross between leche flan and crème brûlée.


I did an all-new picture guide for your reference. Dayap was unavailable so lemon rind was used. You can perhaps tweak the sweetness to suit your preference.


2 cups milk
½ cup granulated sugar
1 cup finely crushed saltine crackers
5 eggs
dayap rind, grated
1/4  cup granulated sugar



Mix together milk, eggs and crackers and cook until thick. Add dayap rind and the 1/2 cup of granulated sugar. Pour mixture into a shallow dish. Sprinkle top with the remaining 1/4 cup of sugar. With a “nagbabagang siyanseng bakal” (red-hot steel turner), scorch the surface until sugar turns into a deep amber caramel.


Revive the dying Filipino customs and traditions with this utterly simple but lovely treat. Maligayang Pasko!

Thanking food historian Milagros Santiago-Enriquez for the recipe, the Lifestyle Network’s FoodPrints and Lynne.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2013

On Spotlight: Batac Empanada by Lanie’s

If I were asked to choose what my Last Supper would be, it’s got to be Batac Empanada by Lanie’s Empanada at the Batac Riverside Empanadan.

She wouldn’t tell me her secret, but I’m certain, there is something about Lanie’s empanada that makes it the best among the rest. The shell is crunchier and the over-all taste leaves you wanting for more. Even my visiting Manileño friends always have double or triple servings; and on one instance, we were asked to tranport her empanada all the way to the big city, but during re-frying, the shell didn’t come out well and the filling was everywhere in the pan.

Tokneneng (battered quail eggs) and pinais, much like Lucban’s kiping, albeit thicker, are among Lanie’s specialties.

How Batac empanada is done

How I wish the photos come with a recipe. All I know is that the shell is made from rice flour and it is anatto or atsuete that lends the lovely golden orange tone to it. The filling is made with balatong (mongo beans), grated green papaya and the optional malasado (rare) or well-done egg and Batac longaniza. It is best eaten hot with sukang Iloco ken sili (Ilocos vinegar with chili peppers). Others favor ketchup with their empanadas.

Special (with everything in it) is 33 pesos and regular is 28 pesos.


Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED

Hola, guacamole! Hello, Filipino avocado desserts!

Healthy, hi-protein avocado fruit contains potassium, an  important mineral for good muscle growth and proper functioning of cells and tissues; and lutein, for good eyesight.

There are many ways to enjoy avocado. Abroad, people include avocado in their salads, tacos and sandwiches. In California, where there is an abundance of avocados because of its proximity to Mexico, the largest producer of avocados in the world, the California Maki or Roll was born; Japanese chefs invented sushi with avocado, and the creation has become a worldwide sensation.

In the Philippines, we eat avocados with sugar and milk. Ice cream, ice candy, shake, popsicle and sorbet are popular avocado by-products that Filipinos relish with much gusto.

Here’s how to make two of my favorite sweet avocado coolers:

Recipe #1: Zingy Avocado Shake/Smoothie


  • 1 medium size avocado, peeled and pitted
  • 2 tablespoons sugar
  • 1/2 c evaporated milk
  • 1 tbsp – 1/4 c diluted pineapple juice, optional (depending on your desired taste)
  • crushed ice


Mix all ingredients in a blender. The subtle flavor of pineapple juice gives the avocado smoothie a refreshing zing.

Recipe # 2: Blauearth’s Chilled Avocado Dessert


  • 3 medium size avocados
  • 370 ml evaporated milk
  • 10 tbsps sugar (you can use non-calorie Splenda instead)


1. Scoop out pitted avocado halves and place in a freezer container. Break into chunks using spoon.

2. Pour evaporated milk.

3. Add sugar and mix well.

4. Store in freezer for at least 6 hours. Serve in dessert bowls.

Have a great chill-out!


PS The smoothie recipe was requested by my niece who lives in Rockford, Illinois.

Hey, Sharon, here’s hoping you will get Zorro’s passion. More power to scorpios and leos like us☺☺

Recipes and photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED