Enjoying Get Togethers with Grandparents With Nostalgic Filipino Desserts, Reimagined
Treating our lolos and lolas to lunch or dinner out is a tradition that more Filipinos are embracing. And what better way to make any celebration extra special than by ending the meal with beloved dessert favorites?
To help restaurants and cafés create memorable family offerings, PFMC shares a selection of classic desserts with a delicious twist—made even more special with PFMC Snow Silk Cake Flour and Family All-Purpose Flour.
Puto Cake, With a Crispy and Decadent Cheese Accompaniment
In Filipino baking, there is a variant of Puto Cake using egg whites and wheat flour instead of traditional rice flour, known for its light volume, tender crumb, and uniform texture.
PFMC’s Snow Silk Cake Flour is a great application for this bake, as it is crafted for light, fluffy, and delicate baked goods. With its low protein and smooth consistency, it helps produce a refined crumb, perfect for spongecakes, mamon, chiffon, and pastries.
As decadent and comforting White Puto Cake is with its light, tender crumb made with quality flour and egg whites, it can be reimagined as a classic puto cake with but then topped with crisped cheese bits to add texture and a savory element to complement the sweetness. This can also be upgraded with a silky cheese sauce drizzle for a playful contrast of soft, crunchy, salty, and creamy. It’s the puto Lola and Lolo knows, but with a twist made for today’s dessert menus.
Nutty Tarts, Fruit-Cake Style
The irresistible little nutty tarts families loved as pasalubong can be given a richer, more festive personality. The tart crust is a key component for its flaky yet cookie-like texture, where All Purpose Flour can be a primary choice for this application. PFMC uses its Family All-Purpose flour for many baked crusts and tart shell applications such as this one, for its balanced protein content and good gluten strength to create a good crust to hold fillings, also depending on appropriate fat level, temperature, hydration, and limited mixing. These nutty tarts can be further elevated by folding in raisins, dried fruits, and warm spices into the filling for a subtle fruit-cake flavor, or add a touch of non alcoholic rum flavoring for deeper, grown-up complexity. This can make it a familiar enough version to spark memories, yet distinctive enough to become an intriguing but inviting bakery offering.
Banana Cake Meets Banana-Cue
Banana cake can get an even more Filipino makeover with the flavors of saba and the crunch of nuts. Bake a moist banana cake, best made with All-Purpose Flour. PFMC uses its Family All-Purpose Flour, a versatile hard wheat flour for its banana cake making, as it is ideal and provides reliable results for a wide range of baked goods from breads to sturdier cakes like Banana Cake. The nostalgia, local factor is then upgraded by incorporating toasted nuts into the cake, and pieces of caramelized banana cue–inspired caramelized saba. That sticky-sweet, fruity saba bite adds contrast to the sweetness of the banana cake, transforming the humble classic into a dessert with a more local twist.
PFMC treats moments with grandparents more than an occasion; but also an opportunity to turn cherished food memories into something new. For bakeries, cafés, restaurants, and food businesses, PFMC regards reimagining Filipino favorites as a delicious way to honor tradition while creating desserts customers will remember with our creative support through these creations with Family All-Purpose Flour and Snow Silk Cake Flour. Our partnerships over flour don’t only include expert knowledge, consistent product quality, but an extended support in development and creativity to help your business needs in every exciting way possible.
