---

Philippine desserts
sweeten book

A lot of requests come my way for Filipino desserts. There just aren't as many sources in this culinary/cultural tradition as there are for treats along other ethnic lines.

But several turn up in "Table of Plenty," a benefit cookbook for Our Lady of Good Counsel Church, among many local favorites (Korean Crab Mandoo, Puerto Rican Bakalau Salad, Chinese Char Siu, Japanese Yaki Manju and lots more).

These recipes demonstrate the wide range in the Filipino repertoire -- Maja Blanca (sweet corn pudding), Bitsu Bisu (sweet potato patties) and Palitaw (mochi patties rolled in coconut, sugar and sesame seeds).

And that's only a sampling. Intrigued? The cookbook may be ordered for $12 plus $3.85 shipping from the church, 1525 Waimano Home Road, Pearl City 96782.

Maja Blanca

2 cups cornstarch
1-1/2 to 2 cups sugar
1 15-ounce can cream-style corn
1 13-ounce can coconut milk
1 12-ounce can evaporated milk
4 cups water

Combine cornstarch and sugar in a sauce pan.

Combine remaining ingredients in a bowl. Stir into cornstarch mixture. Cook over low heat, stirring constantly, until thickened. Pour into an 8-by-8-inch pan. Cool. Cut into 16 pieces.

Bitsu Bitsu

2 cups grated sweet potato
1/2 cup flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup water
Vegetable oil for frying

Combine sweet potatoes, flour and sugar.

Combine baking power and water; add to potato mixture. Mix well.

Heat 1/4 cup oil in skillet. Shape dough into patties and fry until golden and crispy on both sides. Add more oil as needed. Serves 6.

Palitaw

1 cup mochiko
3/4 cup water
3/4 cup grated coconut
3/4 cup sugar
1/2 cup toasted sesame seeds

Fill a medium saucepan with water and bring to a boil.

Meanwhile, combine mochiko and water; mix well. Form into small balls and flatten. Drop into boiling water. When patties float to top, remove from water. Cool.

Combine remaining ingredients. Coat patties in mixture. Serves 6.

Nutritional information unavailable.