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Step 1: Firstly, prepare the caramel. Pour 2 ½ tablespoons of sugar into a llanera mold, and place over a stovetop flame on medium heat. Do this for both llanera. Step 2: Being extra careful, use long tongs to move the llanera consistently over the flame until the sugar starts to melt and covers the bottom of the pan.

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Instructions How to Make Vegan Ube Halaya Vegan Ube halaya filling: The night before, thaw the frozen ube in fridge. If morning of, take out of freezer to thaw at room temperature, or microwave for 1-2 minutes.

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Soft boil the mixture for approximately 40 minutes. At this point, the pearls should look smooth and gelatinous. Reduce the heat to simmer and cook for another 15 minutes, or until pearls are soft and chewy. Add in dark brown sugar and continue to simmer until the sugar has dissolved. Remove the mixture from the heat.

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What is a vegan mango float? Also known as, Mango Royale or Crema de Mangga, this popular Filipino dessert is a type of icebox cake. Made with graham crackers, whipped cream, condensed milk, and sweet ripe mangoes. Layered in a square dish, served chilled or frozen, and enjoyed by many. But, let's talk mangoes real quick.

The 10 Best Accidentally Vegan Filipino Street Food Dishes

Place tofu block in a cheesecloth-lined steamer and steam for about 7 to 10 minutes or until heated through. Alternatively, place tofu in an oven-safe dish, loosely wrap with plastic film, and microwave for about 40 to 50 seconds or until heated through. Using a wide, flat serving spoon, divide tofu into serving bowls.

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In a medium-sized saucepan, mix together the agar-agar powder, water, pandan extract and sugar. Bring it to the boil over medium-high heat, stirring regularly. Allow to boil for 2-3 minutes. Then pour onto the prepared baking dish or glass and place it in the fridge to set for 2 hours or overnight.

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Mix until combined, then set aside to thicken, about 10 minutes. Cream the butter and sugar. In a large bowl with an electric hand mixer or a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream together for 2-3 minutes, or until light and fluffy. Add ube, flax egg, and vanilla.

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Brew the tea. Add boiling water to a large mug. Place the tea bag inside, then cover the mug and let the tea steep for 15 minutes. Discard the tea bag. Make the arnibal. Combine the dark brown sugar, tea, and vanilla extract in a small pot set over low heat. Bring the mixture to a boil, stirring constantly.

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Simmer the coconut milk sugar mixture. In a wide saucepan over medium heat, add the coconut milk, dark sugar, ginger, and salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and add in the cooked rice. Cook until thickened.

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Make the ube cake: Preheat the oven to 350° Fahrenheit. Lightly grease the bottom of a 6-inch round cake pan, and line it with parchment paper. Greasing it will help the parchment stick. Next, combine the non-dairy milk, vinegar, vanilla extract, and ube extract.

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Place the butter in a freezer-safe container and set it in the freezer to chill for at least 10 minutes. Blend together the dry ingredients and butter. In a food processor, combine flour, sugar, salt, and chilled vegan butter pieces. Pulse the mixture just until the vegan butter is processed into pea-sized pieces.

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In a medium to large pot, mix together water, coconut milk, and sugar. Stir contents together and bring to a boil until sugar has dissolved. Reduce heat to a simmer. Add sweet potato and bilo-bilo and simmer for 5-8 minutes or until sweet potato is tender. Add in banana, jackfruit, and cooked tapioca pearls.

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TOFU SISIG. Tofu Sisig. Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles 🌶 This is a hearty vegan take on the Filipino classic 🇵🇭—it's deliciously savoury and spicy with a bit of sourness and hint of sweetness. This version is of course free from any animals and uses a mix of tofu and mushrooms.

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Make Vegan Ensaymada. Activate the yeast. In a large bowl, whisk together the warm non-dairy milk, vegan butter, and sugar. The mixture should be slightly warm to the touch but not too hot as that may kill the yeast. Sprinkle the yeast evenly over the mixture, stir, and let sit in a warm place for 10 minutes.

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Bring the ube mixture to a boil. Into a medium pot, add the frozen grated yam, coconut milk, vegan condensed milk, non-dairy milk, and sugar. Bring the mixture to a boil and stir until the sugar is dissolved and everything is homogenous. Cook for 40-45 minutes, or until thickened. Once the halayang ube is boiling, reduce the heat to medium-low.

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Try These 7 Vegan Filipino Desserts. 1. Lelut Mais - Sweet Corn and Rice Porridge. "Lélut Mais" in Kapampángan, or "Ginataang Mais" in Tagalog is one of the best and easiest Filipino desserts to make. Lelut Mais is a sweet porridge made from glutinous sweet rice, corn, sugar, and coconut milk. It's eaten in the Philippines as a.