Brendan Pang - Asian Comfort
Brendan Pang – ASIAN COMFORTS Sichuan-Style Wontons Beef Rendang w/ Coconut Rice Smacked Cucumber Salad Mango Sago Pudding RECIPE 1: BEEF RENDANG...
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Latin Street Food Desserts Recipe
Publish on: 24 June, 2025 | In:m | Author by: Jennifer Munson-Montanez
TRES LECHES
(Serves 2)
Ingredients
Sponge
1 large egg (60g)
30g sugar
30g flour
Tres Leches Mix
100g condensed milk
100ml evaporated milk
100ml full fat milk
10g egg yolk
splash vainilla (or rum)
Italian Meringue
150g sugar
40g water
60g egg whites
Method
Preheat the oven to 180°C. Lightly grease or line a small baking pan.
Beat the egg and sugar together in a bowl using a whisk or mixer until the mixture is pale, thick, and doubled in volume (about 3–5 minutes).
Sift in the flour and gently fold it into the egg mixture with a spatula until just combined — do not overmix.
Pour the batter into the prepared pan and bake for about 15–20 minutes, or until a toothpick inserted in the center comes out clean.
Whilst the sponge is in the oven, combine in a bowl or jug the different types of milks together with the egg yolk and vanilla (or rum). Whisk lightly to blend everything smoothly.
As soon as the cake is out of the oven, use a fork or skewer to poke small holes all over the sponge.
Slowly pour the milk mixture over the sponge in several additions, allowing it to absorb between pours.
Cover and chill in the refrigerator for at least 2 hours (or overnight for best results).
For the Italian meringue, combine the sugar and water in a small saucepan and cook over medium heat until the syrup reaches 118°C (244°F).
While the syrup heats, whip the egg whites in a clean, grease-free bowl until soft peaks form.
Once the syrup reaches temperature, slowly pour it into the whipping egg whites in a thin, steady stream while continuing to beat on medium speed.
Increase the speed to high and keep whipping until the meringue is thick, glossy, and the bowl feels cool to the touch.
Use immediately to top your Tres Leches cake or pipe as desired.
Alternatively you can top with whipped cream, a dusting of cinnamon or fresh fruit.
PICARONES
(Serves 6)
Ingredients
125g sweet potato
250 pumkin
7g dry yeast
15g sugar
30ml warm water
250g AP flour
Pinch of salt
500g panela
250ml water
3 cloves
1 cinnamon stick
Method
Peel and cut sweet potato and pumpkin into chunks.
Boil them together in a pot of water until very soft, about 15–20 minutes.
Drain and mash until smooth; let cool until lukewarm.
In a small bowl, mix the yeast with sugar and warm water. Let it sit for about 10 minutes until foamy.
In a large mixing bowl, combine the mashed sweet potato and pumpkin with the activated yeast, all-purpose flour and a pinch of salt.
Mix well with a wooden spoon or your hands until a sticky, elastic dough forms. Add a splash of water if needed to achieve a thick batter-like consistency.
Cover the bowl with a cloth and let the dough rest in a warm place for about 2 hours or until doubled in size.
While the dough rises, prepare the syrup. In a small saucepan, combine the panela (or dark brown sugar) with 1 cup (about 250 ml) of water, cloves and cinnamon stick. Bring to a gentle boil over medium heat, stirring until the panela dissolves completely.
Lower the heat and simmer for about 15–20 minutes, or until the syrup thickens. Strain to remove the spices and keep warm.
Once the dough has risen, heat oil in a deep pan to about 170–180°C
Wet your hands (the dough is sticky), take a small portion, and shape it into a ring, or transfer the dough into a piping bag fitted with a large round nozzle (or just snip off the tip for a 1.5–2 cm opening).
Pipe the dough directly into the hot oil in circular shapes to form rings. You can use kitchen scissors or a knife to cut the dough as you pipe.
Fry the picarones in batches, turning occasionally, until puffed and golden brown — about 2-3 minutes per side.
Remove and drain on paper towels.
Serve warm, drizzled generously with the spiced panela syrup.
GOLFEADOS
(Yields 24 large units for 6 people)
INGREDIENTS
450g all purpose flour
2 tbsp dry yeast
150ml water
50g sugar
100ml milk
1 egg
35g unsalted butter (room temp)
a splash of oil
500g panela
1 tsp aniseeds
600g hard white cheese (grated)
METHOD
Warm water and milk until just lukewarm (not hot).
In a small bowl, combine the warm liquids with the dry yeast and sugar. Stir and let sit for about 10 minutes, until foamy and activated.
In a large bowl, mix all-purpose flour with a pinch of salt.
Add 1 egg and the yeast mixture to the flour.
Mix until a rough dough forms, then add the softened unsalted butter and a splash of oil.
Knead the dough on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
Shape into a ball, place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
While the dough rises, finely grate the panela and cheese and set aside.
Once the dough has risen, punch it down and roll it out into a large rectangle about ½ cm thick.
Evenly sprinkle the grated panela over the surface of the dough, leaving a small border around the edges.
Sprinkle 1 tsp aniseeds and half of the grated cheese over the panela layer.
Starting from one long edge, roll the dough tightly into a log, like a cinnamon roll.
Cut into slices about 3–4 cm thick and place them cut-side up on a greased or parchment-lined baking tray.
Cover loosely and let them rise again for about 30–40 minutes, until puffy.
Preheat the oven to 180°C
Bake the golfeados for 20–25 minutes or until golden brown and caramelized.
While still warm, sprinkle the remaining grated cheese over the top so it melts slightly.
Optionally, brush with a little syrup made by dissolving some extra panela in hot water for added shine and sweetness.
Serve warm - soft, cheesy and sticky. Perfect to enjoy with a cup of hot chocolate
CHOCOTORTA
(Yields a 20x20cm tray - 16 servings)
INGREDIENTS
600g dulce de leche + 150g for decoration
600g cream cheese + 150g for decoration
750g chocolate biscuits (no filling/plain)
250ml coffee (warm)
Chocolate shavings
METHOD
In a large bowl, combine the dulce de leche and cream cheese, and mix until smooth and well blended.
Prepare a shallow dish with warm coffee.
Dip each chocolate biscuit briefly in the coffee — just enough to soften without soaking.
Arrange a single layer of dipped biscuits on the base of your serving dish.
Spread an even layer of the dulce de leche and cream cheese mixture over the biscuits.
Repeat the process, alternating layers of soaked biscuits and cream mixture until all are used, finishing with the cream layer on top.
Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to blend and the biscuits to soften.
For decoration, mix the reserved dulce de leche and cream cheese until smooth, then spread or pipe over the top.
Finish with chocolate shavings for garnish.
Keep refrigerated until ready to serve, and serve cold.
BRIGADEIROS
(Yields 12-16 units for 2 people)
INGREDIENTS
200g condensed milk
15g butter + 10g for rolling
20g cacao powder
80g chocolate sprinkles
80g 100s & 1000s sprinkles
METHOD
In a small saucepan, combine condensed milk, 15 g butter and cocoa powder.
Place over low to medium heat and stir constantly with a silicone spatula or wooden spoon.
Continue stirring for about 8–10 minutes, until the mixture thickens, pulls away from the sides of the pan, and you can drag a spoon across the bottom leaving a clean line.
Remove from the heat and transfer the mixture to a lightly buttered plate or dish.
Let it cool completely at room temperature for about 30–40 minutes or 15–20 minutes in the fridge.
Once cooled, lightly butter your hands and scoop small portions (about 1 tablespoon each, roughly 15–20 g).
Roll each portion into a smooth ball.
Coat each ball in either chocolate sprinkles or 100s & 1000s sprinkles
Place the coated brigadeiros into mini paper cups or onto a serving plate.
Serve immediately or refrigerate in an airtight container for up to 5 days.
Latin Street Food Desserts Recipe
Ingredients
Directions
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