Posts Tagged ‘dulce de leche’


Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you’re interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!

Trissa, Kath and Trish


Our first post: Turon!!

I’m so excited to share with you this month’s recipe for the Kulinarya Cooking Club.  But first, let me share with you a little bit about this project.  Kath, Trish and I wanted to start a blog/club that focused on Filipino cooking.  This was our way to promote the cuisine and practice our cooking skills.   Every month, we decide on a dish to feature and a date when to post – and that’s it!  We get to pick our own recipe so that we get to show you all the different ways a dish can be prepared, especially when you put your own stamp on it!

If you are Filipino (or not!) and want to further your cooking skills then drop us a line and join us on this culinary journey!


Delicious with some cold dulce de leche!


  • Lumpia wrappers (spring roll)
  • Bananas (usually cooking bananas are used, but not imperative)
  • Sugar
  • Oil for frying

Alternative fillings to add to the bananas

  • Brown sugar
  • Chocolate and Macadamia
  • Dulce de leche

Let your imagination go wild with the fillings!

  1. Slice the bananas into a size, slightly smaller the the spring roll (also known as lumpia) wrappers.
  2. Using a pastry brush, wet the sides of the spring roll wrapper
  3. Roll the bananas in a cylinder shape and seal the edge with a little more water
  4. Deep fry at 180c for around 2 to 3 minutes until golden brown
  5. Serve immediately.

Note – it’s great with some ice cream or dulce de leche as a “dipping” sauce!


Great with some dulce de leche...

Stumble It!

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Canele stuffed with Confiture au Lait

Give me a canele over a macaron any day… that’s what I say.  To me, this is the ultimate French treat.  I just love it.  If you haven’t tried one yet, I suggest you hunt them down.  In the absence of a bakery that sells authentic caneles, you can make them yourself!

The great cookbook author, Ms. Paula Wolfert, describes it as a cake with a custardy interior enclosed by a thin caramelized shell.  If you want to read more about this fantastic treat, check out this site.  Some claim that the canele is very difficult to make, I say, the hardest part is waiting the 48 hours (to allow the ingredients to fully incorporate) before you can actually eat them!

So what happens when the Canele de Bordeaux meets the Confiture de Lait?  Why of course, you get a twinkie!  If you haven’t heard of a twinkie, it is a popular cake in the United States with a creamy filling.  This, of course, is the very posh version.

The recipe for the Canele de Bordeaux was taken from website of Paula Wolfert (see above) and the recipe I used for the Confiture de Lait can be found on the website of David Lebovitz.

For the Caneles the traditional method is to use a copper mold, which unfortunately, are very expensive.  However, you can get silicone molds which work just fine.


"Unbeatable combination!


  • 2 cups whole milk
  • 4 egg yolks
  • 75 grams butter
  • 100 grams sugar
  • 100 grams flour
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • pinch of salt

The perfect tea time treat!

  1. Rinse a heavy based saucepan with cold water.  Then add the milk and heat the milk to 83 c.
  2. Place the butter, flour, sugar, and salt in the bowl of a food processor, pulse until combined.
  3. Add the egg yolks, and continue to process.
  4. With the motor running, steadily add the milk and then strain through a fine sieve into another container.  Stir in the rum and the vanilla.  Cool to room temperature and cover with a plastic wrap.  Refrigerate between 48 to 72 hours.
  5. When ready to bake, pre-heat the over to 190c (fan forced).  Stir the batter gently and then pour the canele mixture into the molds and bake for 1 hour and 15 minutes. The caneles should be a deep brown colour, almost black.
  6. When done, remove from the oven and unmold as quickly as possible and cool on cooling racks.

Caneles de Bordeaux

To stuff the canele with the confiture au lait, fill a piping bag with a small tip with the confiture au lait.  Inject the mixture into the canele from the bottom, about 1 tablespoon each.

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