Tahada

Tahada Recipe - Vegetarian Dish from Philippines, Southeast Asia

Region / culture: Philippines, Southeast Asia | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 8 |

Vegetarian diet

Introduction

Tahada is a traditional Filipino dessert made with toasted, ground pinipig, sugar, grated young coconut, and evaporated milk. This sweet and creamy treat is perfect for satisfying your sweet tooth cravings.

History

Tahada has been a popular dessert in the Philippines for generations. It is often served during special occasions and celebrations, as well as a simple snack for family gatherings. The combination of toasted pinipig and coconut gives this dessert a unique and delicious flavor.

Ingredients

2.75 cups of toasted, ground pinipig
0.75 cups of brown or white sugar
0.75 cups of grated young coconut
0.5 cups of evaporated milk

How to prepare

Toast the pinipig and grind it using a mortar and pestle.
In a large bowl, combine 1 cup of pinipig, grated young coconut, and sugar.
Gradually add evaporated milk to moisten the mixture.
Roll the mixture to a thickness of 0.5 inches between two pieces of banana leaves or waxed paper.
Cut the mixture into serving portions and sprinkle with the remaining toasted and ground pinipig.

Variations

Add chopped nuts or dried fruits for added texture and flavor.
Substitute coconut milk for evaporated milk for a richer taste.

Cooking Tips & Tricks

Make sure to toast the pinipig until it is golden brown to bring out its nutty flavor.

- Use fresh young coconut for the best texture and taste.

- Gradually add the evaporated milk to the mixture to achieve the desired consistency.

- Roll the mixture evenly to ensure that each serving portion is uniform in size.

Serving Suggestions

Serve Tahada chilled for a refreshing treat on a hot day.

Cooking Techniques

Toasting the pinipig brings out its nutty flavor and adds a crunchy texture to the dessert.

Ingredient Substitutions

You can use regular milk instead of evaporated milk if desired.

Make Ahead Tips

Tahada can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Tahada on a banana leaf for an authentic Filipino presentation.

Pairing Recommendations

Tahada pairs well with a hot cup of coffee or tea.

Storage and Reheating Instructions

Store leftover Tahada in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Tahada contains approximately 200 calories.

Carbohydrates

Each serving of Tahada contains approximately 30 grams of carbohydrates.

Fats

Each serving of Tahada contains approximately 5 grams of fats.

Proteins

Each serving of Tahada contains approximately 2 grams of proteins.

Vitamins and minerals

Tahada is a good source of vitamin C from the young coconut.

Alergens

Tahada may contain allergens such as coconut and milk.

Summary

Tahada is a delicious dessert that is relatively low in calories and provides a good amount of carbohydrates for energy.

Summary

Tahada is a delicious Filipino dessert made with toasted pinipig, coconut, sugar, and milk. This sweet treat is perfect for satisfying your sweet cravings and is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Tahada. It was a warm summer day, and I was rummaging through an old box of recipes that I had collected over the years. As I sifted through the yellowed pages and faded ink, I came across a handwritten note tucked away in the corner. It was a recipe for Tahada, a traditional dish from the Middle East that I had never heard of before.

Intrigued, I carefully read through the instructions, taking note of the exotic ingredients and unique cooking techniques. The recipe called for a blend of fragrant spices, tender lamb, and creamy tahini sauce. It sounded like a dish that would be both comforting and delicious, perfect for a family gathering or a cozy evening at home.

I decided to give it a try, gathering the ingredients and setting to work in the kitchen. As I chopped, stirred, and simmered, the tantalizing aroma of spices filled the air, transporting me to a far-off land where the sun always shone and the food was always flavorful. I could feel the love and care that went into creating this dish, passed down through generations and shared with me in that moment.

As the Tahada cooked, I couldn't help but think of all the other recipes I had learned over the years, each one a treasure trove of memories and flavors. Some had come from cookbooks, others from friends or family members, and still others from chance encounters or happy accidents. Each recipe told a story, a story of where it came from, who had made it before, and why it was special.

I thought back to my own grandmother, a master in the kitchen who had taught me so much about cooking and baking. She had been the one to instill in me a love of food and a passion for creating delicious meals to share with others. She had shown me how to cook with intuition and imagination, trusting my instincts and tasting as I went along.

I remembered the times we had spent together in her cozy kitchen, kneading dough for bread, rolling out pastry for pies, and stirring pots of soup or stew. She had been patient and kind, guiding me through each new recipe with a deft hand and a gentle smile. She had shared her own recipes with me, passing on the traditions and flavors of our family with pride and joy.

And now, as I stood in my own kitchen, stirring the rich and fragrant Tahada on the stove, I felt a deep connection to my grandmother and all the cooks who had come before me. I felt a sense of gratitude for the knowledge and skills that had been passed down through the generations, allowing me to create dishes that were both delicious and meaningful.

Finally, the Tahada was ready, the meat tender and flavorful, the sauce thick and creamy. I ladled it into bowls, sprinkling it with fresh herbs and a drizzle of olive oil. I set the table with care, placing a steaming bowl of Tahada at the center, surrounded by warm bread and crisp salads.

As my family gathered around the table, their eyes lighting up at the sight and smell of the dish before them, I felt a swell of pride and happiness. I knew that this recipe, like so many others, would become a part of our shared history, a memory to savor and pass on to future generations.

And as we ate, laughing and talking and enjoying each other's company, I knew that this was what cooking was all about – not just the food itself, but the love and connection that it brought to our lives. I felt grateful for the recipes that had shaped me as a cook and a person, and I knew that I would continue to seek out new flavors and experiences, always learning and growing in the kitchen and beyond.

So here's to Tahada, a dish that brought me joy and connection, a dish that will always remind me of the power and beauty of food shared with love. And here's to all the recipes yet to come, each one a story waiting to be told and a memory waiting to be made.