Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »


Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Sweets and Dessert

Sweet Rice Cake

Written and Posted by: Margie Babon


Sweet rice cake is a Filipino delicacy called “biko” made of sticky rice, coconut milk and brown sugar. Commonly, the sticky rice for biko is made of white rice but modern recipe is now using black or violet rice which consist of zero sugar but high in iron and protein. Making your own sweet rice cake is much better as you can control the sweetness and you know that you use brown sugar than washed white sugar which is better for your health.


What you need

2 cups black or violet rice

1 ½ cup fresh coconut milk

1 cup brown sugar (or how sweet you want it to be)

1 cup fresh coconut meat (shredded)


  1. Cook rice according to instructions. Usually the ratio I 1:2 but to make sweet rice cake, ideally the ratio must be 1:3. You want the rice soft to chew.
  2. Over medium heat, when rice is cooked, add fresh coconut milk and sugar, mix well until the coconut milk and sugar are almost absorbed. Cook for 15 minutes.
  3. Lower the heat then stir occasionally the sweet rice make sure the rice is not sticking at the bottom.
  4. When cooked, set aside for few minutes.
  5. Transfer the sweet rice cake to a huge plate or square dish.
  6. Top with fresh coconut meat.



Bagel Donuts

Written and Posted By: Margie Babon


If you are creative, making homemade donuts is easy by using ready-to-eat bagel that you can buy from a bakeshop and make your own homemade chocolate sauce. This recipe uses coconut milk and fine coconut macaroons. You can make other toppings and sauce out of fresh fruits like chocolate-strawberry sauce, and more!


4 bagel donuts, ready to eat

12 raw cacao tablet

1-2 cups sugar or honey as sweetener

¼ cup thick puree of coconut milk

coconut fine macaroons


  1. Using a double boiler, melt the raw cacao tablet and sugar over low heat
  2. Add thick puree of coconut milk
  3. Put bagel on a large plate, pour melted chocolate mixture
  4. Before the chocolate cool down, sprinkle the bagel with coconut fine macaroons
  5. Toast the bagel before serving
  6. Perfect to serve with coffee or tea


Toast the bagel donuts to make it crunchier




Coconut and Fruit Salad

Written and Posted by: Margie Babon


Eat raw coconut meat, it is loaded with manganese, potassium and copper for proper heart function and muscle growth. Better use natural coconut milk rather than heavy cream full of chemicals and preservatives.

Palm nut and sweetened coconut meat can be bought in Asian stores. It is a Philippine product that we use to mix in halo-halo dessert. Like coconut fruit salad, the difference is it is not frozen but served with shaved ice and top with ice cream.

Relax your mind and have a bite of this yummy frozen coconut meat and fruit salad!



1 can fruit cocktail 450g (drain the syrup)

1 cup palm nut (sweetened jelly bean-shaped palm nut)

1 cup nata de coco (square sweetened coconut meat)

1 cup raw coconut meat

1 cup coconut water

500 gms shredded coconut meat


  1. In a large bowl mix fruit cocktail, palm nut, nata de coco and shredded coconut.
  2. Mix some sweet liquid from palm nut and nata de coco. About 4—6 tbsp.
  3. Use natural coconut milk. By using a blender, puree soft coconut meat and coconut water until liquid becomes white.
  4. Pour coconut milk in salad and mix thoroughly.
  5. Transfer fruit and coconut salad in a container with cover.
  6. Bring to freezer for 8-12 hours.
  7. Serve frozen. Makes 5-6 servings



If you prefer al-natural fruit salad, choose fruits that are soft to bite like pineapple, peaches, and papaya then chop it in small bits. You can also add some cherries or seedless sweet grapes.


Kaong or jelly bean-shaped palm nut is famous in Filipino dessert called “Halo-halo”


Use natural milk made of coconut meat and coconut water puree in a blender



Steam Cassava Cake

Written and Posted By: Margie Babon




Steam cassava cake is a famous Filipino dessert and afternoon snack known as “suman” in Tagalog. Cassava is a root crop that is rich in carbohydrates, fiber, calcium, manganese, iron and potassium. A good replacement for typical white bread since cassava is gluten free. Enjoy this cake with coffee, hot chocolate or tea.


     What you need

  • kilo cassava
  • cups brown sugar
  • cups grated coconut
  • banana leaves
  1. Wash cassava cake and clean thoroughly the outer skin to peel
  2. Cut cassava into smaller size that can easily grate
  3. Using large bowl, grate cassava and do not throw the liquid from grate. This will make cassava cake sticky and tastier.
  4. Prepare the wrap. Clean the banana leaves by using clean towel. Cut the banana leaves 6inches width, set aside
  5. Prepare the cassava cake. Add brown sugar to the grated cassava. Optional to add grated coconut.
  6. Prepare the filling. Mix the grated coconut and brown sugar in a small bowl.
  7. Spoon the cassava mixture to the banana leaves. Add small amount of filling on top. Roll the banana leaves and fold both ends. A kilo of cassava can make 20-25 wrapped cassava cake.
  8. Bring deep casserole and arrange the cakes by layer.
  9. Add 2 cups of water and boil for 20 minutes over high heat.
  10. Serve with grated coconut and brown sugar.
  11. Fridge the left over for 3 days or put in the freezer that last for a month.



Choose cassava that are fresh and the meat is white


Wash cassava and making sure the outer is free from soil and dirt


Put a lot of patient in grating the cassava cake


Optional to add grated coconut. You can add grated coconut as filling


Mix properly cassava cake, brown sugar and grated coconut


Prepare filling by mixing freshly grated coconut and brown sugar


Spoon cassava mixture on banana leaves


Add filling on top then roll the banana leaves


Arrange cassava cake in a deep casserole then add water to steam


When cooked, you can smell the cassava cake and the coconut aside it turns to brown


Enjoy sticky cassava cake with your favorite tea or coffee or just a dessert



Sweet Chocolate Porridge (Champorado)

Written and Posted By: Margie Babon


sweet porridge

Sweet chocolate porridge or “Champorado” is a Filipino favorite breakfast or afternoon snack. Since Filipinos like sweet, this is all-time favorite that they pair with salty fish. This version is completely vegan by using  fresh coconut milk that has richer taste and makes the champorado creamier than processed milk in the box or can. Better to use raw cacao or dark chocolate than using chocolate powder which is highly processed. This vegan version of champorado is made from all-natural ingredients of raw cacao and fresh coconut milk.



40 gms. raw cacao, chopped

Or dark chocolate

1 ½ cup sticky rice

10 cups water

2 cups coconut milk

2 cups brown sugar


  1. In a large pot over medium heat, boil sticky rice with chopped cacao or dark chocolate until rice become soft
  2. Add sugar and coconut milk and boil for another 5-10 minutes stirring and scraping the sticky rice at the bottom of the pot.
  3. Serve while hot.


Deluxe Pecan and Prune Refrigerator Cake

Posted by: Margie Babon


This is rich, irresistibly easy to make. Keep in the fridge before serving. This is good for parties and served in small quantities.



deluxe pecan and prune brownies


200g dark chocolate, broken into small pieces

50g raw or brown sugar

150g ready-to-eat prunes, chopped

100g pecan nuts, roasted and roughly chopped

250g graham crackers or any digestive biscuit, roughly crushed

50ml rum or brandy


  1. Melt the chocolate using a double broiler in a low heat or in a large bowl over boiling water
  2. Remove from the heat ad mix all the ingredients
  3. Spoon the mixture in 20x30cm tray. Leave to set in the fridge for 2 hours.
  4. Cut into small squares to serve.
  5. Optional to garnish with chopped roasted almonds


Blueberry Tofu Brulee

Posted By: Margie Babon


IMG_2753 copy


450 gms silken tofu

½ cup blueberry syrup with fruits

4tbsp. granulated sugar

Extra 2 tbsp granulated sugar (to sprinkle)



  1. Using blender, process 4 tbsp granulated sugar and tofu until smooth. Transfer to a bowl
  2. Mix blueberry syrup with fruits to smooth silken tofu.
  3. Spoon the mixture in a flame proof ramekin dish filling until top. Sprinkle granulated sugar.
  4. Place under a very hot grill or hot oven until sugar melts and caramelized.
  5. Place strawberry and strawberry natural syrup on each ramekin dish.
  6. Chill for 2-3 hours before serving.


Chocolate Trail Mix Bar

Posted by: Margie Babon




  • Using 8 -inch square cake pan


3 cups instant rolled oats

1 ¼ cup desiccated coconut

1 cup sliced toasted almonds

1 cup c Iranian dates, chopped

1 ½  cup almond milk

1 ½ cup granulated brown sugar

½ cup cacao nibs

½ cup chopped dark chocolate

¾ tp. Vanilla


  1. Using aluminum tray or large skillet, toast oats and desiccated coconut for 5 minutes in a medium heat or roast in oven using baking tray for 8 minutes.
  2. In a large bowl, combine oats, coconut, almonds, cacao nibs and chopped Iranian dates. Set aside.
  3. In a heavy sauce pan, combine almond milk, granulated sugar and dark chocolate. Bring to a boil over medium heat stirring until smooth then add vanilla, mixing well. Stir into dry ingredients, mixing well.
  4. Fill the 8-inch square pan , press evenly
  5. Refrigerate for 1 hour.
  6. Cut into bars. Makes 21 bars (slice of 7 x 3) or 64 squares (slice of 8 x 8)


IMG_2326 copy

Mix dry ingredient in a large bowl



After refrigerating for 1 hour, slice the chocolate trail mix into bar and squares



Get creative! Instead of wrapping in a plastic, wrap the bars with wax paper



On the go trail mix bar. You can bring this at the office or school or gym. A quick snack to bite on!



Fridge the squares to last for 1 week, 2 weeks in the chiller. Chocolate trail mix bar is perfect for tea or coffee.



Homemade trail mix bar is a perfect gift for your loved ones


For Fruit and Nut version, ingredients are the same, except to replace cacao nibs with sliced pineapple, sliced mango or any local fruit  available in your market.



Banana Chocolate Pancake


It is always best to use local raw cacao chocolate and raw cacao nibs.

The problem with commercial processed chocolate  is that it has a mixture of animal bones to make it thicker. I had a very bad personal experience in eating commercial chocolate that I bite a small animal bone in a chocolate bar. Read this experience that I share publicly  in this link:

After that experience, I use local raw cacao in making homemade chocolate.

Banana-chocolate pancake


6 medium size yellow bananas, sliced

250 gms.  All-purpose flour (plain, pre-sifted)

2 tbsp. sugar

4 tbsp. baking powder

¼ tsp. salt

2 cups 7-grain milk (or soy,rice milk and full cream)

2 tbsp. melted butter

4 tbp. raw cacao nibs (or chocolate chips)

2 tbsp. vegetable oil

1/44 cup raw bitter sweet melted chocolate

Confectionary sugar (for dusting)


  1. In small bowl whisk together flour, sugar and baking powder and salt. Set aside.
  2. Bring out blender and blend bananas with 1 cup of milk until smooth.
  3. Using another bowl, mix together banana smoothie and melted butter.
  4. Mix into the flour, combining well making sure no flour lumps. And add remaining 1 cup of milk.
  5. Add melted chocolate and chocolate nibs, mix well.
  6. Using non-stick pan, using flat wooden ladle, brush pan with vegetable oil.
  7. Add 4 spoonful batter and spreading out in circles. Cook for 2 minutes or until bubbles form on the surface. Flip pancake carefully and cook for another 2 minutes.
  8. Transfer pancake to a tray cover loosely with aluminum foil to keep pancake warm.
  9. Dust pancakes with confectionary powder.
  10. Makes 12 pancakes.


Banana-chocolate pancake-close up

Chocolate pancake is best to top with ice cream.


Eggless Donuts


choco toppings donut



.25 ounce or 2 tbsp. instant dry yeast

¼ cup warm water 105-115 deg)

1 ½ cup lukewarm milk

½ cup white sugar

1 tsp. salt

1/3 cup vegetable shortening

5 cups all purpose flour

1 quart vegetable oil for frying

2 bananas, smoothie


For glazing:

1 cup confectionary sugar

1 cup concentrated liquid chocolate

Warm water (4 tbsp to mix with confectionary sugar


  1. In a small sauce pan, pour 1 cup of water over medium heat and vegetable shortening. Set aside.
  2. In a large bowl, mix together milk, sugar, salt, banana, yeast and 2 cups of flour
  3. Mix well at low speed or stirring with wooden spoon. Mix flour ½ cup at a time until the dough doesn’t come no longer sticks to the bowl. Knead for about 10 minutes.
  4. Transfer dough in greased bowl and Set the dough in a warm place until it double. Cover the bowl with wax paper.
  5. While waiting for the dough to double, create the glaze by mixing confectionery sugar with warm water.
  6. Knead the dough for 5 minutes and let it stand for 10 minutes
  7. Use donut cutter or cookie cutter
  8. Heat oil in a deep-fryer or large skillet, , slide donuts using a spatula. Fry donuts each until golden brown each side.
  9. To create glazed donuts,, add glazing by dipping donuts in melted sugar or chocolate and sprinkle with slivered almonds.


Treat the dough gently by pressing gently with the palm of your hand to remove gas.

kneading the dough gently


Use donut cutter or cookie cutter to make a shape of donuts

donut cutter


dough rising and relax

After cutting dough and turn into donuts, let it stand for 8-10minutes


Large donuts and donuts holes in chocolate and sugar glaze

glazed donut










You can make different type of glaze like what I use for the eggless donuts;  I combine confectionery sugar with peanut butter, bitter-sweet chocolate and milk with confectionery sugar.


homemade jam

If you want donuts with filling, add fruit jam while donuts are warm by striking a hole using the tip of the spoon or stirrer and fill your donuts with 2 tsp for small donuts or 2 tbsp jam for large donuts. And homemade jam is always better to have than commercial ones.


         How to Make Dough

  1. Pour warm water into a small bowl. Note that if the water is too hot, the yeast will die, if too cold, it will not activate. Add the instant yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand for 5 minutes to prove if the yeast is active. A thin layer of foam will appear at the top, indicating that the mixture is good.
  2. Kneading with a stand mixer is by using dough hook attachment and in the lowest speed to mix dry ingredients. Scrape down with spatula, the batter must form into ball. If the dough is too sticky, add flour. It should come off the sides cleanly and form a ball.
  3. Kneading by hand, mix well all the ingredients ¼ or ½ cup one at a time, stirring with a wooden spoon. Form a ball of dough and press down with the palm of your hand. Fold the dough and press it again. Continue to roll and press the dough for 8 minutes until the dough is smooth. Note that you will feel it changes, it will soften and become elastic. Add only enough flour to prevent sticking.
  4. Cover with plastic wrap, draft-free, warm place for 2 hours until dough rises to almost double.
  5. Chilling dough overnight will of for an hour will make it easier to roll and more texture and flavorful taste. Dough will last for 3 days in the refrigerator.

If you will use food processor in making dough, metal blade will tear the dough, use plastic blade instead.


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