Erwan Cooks Cheesy Filipino Desserts (White Rabbit, Mango Shake, Tikoy, Leche Flan)

Erwan Cooks Cheesy Filipino Desserts (White Rabbit, Mango Shake, Tikoy, Leche Flan)

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Publish Date:
30 November, 2023
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Standard License
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Erwan Heussaff is experimenting with an ingredient that is beloved by all: cheese. We are cooking different dishes to test if cheese goes well with mango sago, tikoy, leche flan, and White Rabbit which is one of our favorite childhood candies.

This video is sponsored by Emborg. The secret to our creamy dishes and perfect cheese pulls is because of our favorite products from Emborg like the Emborg Full Cream Milk, Emborg Red Cheddar, and the Emborg Shredded Mozzarella. Now the question is, Does it Cheese?

10 yolks
1-½ cups Emborg Full Cream Milk
1 cup condensed milk
1 tsp vanilla extract
½ cup sugar
1 pack Emborg Shredded Red Cheddar

1. Place sugar in your llaneras and cook over open flame until amber. Coat the whole bottom of your llaneras. Set aside to cool.
2. Prepare your steamers.
3. Place yolks, milk, condensed milk, and vanilla in a bowl and gently mix until uniform in color.
4. Strain and make sure there are no lumps. Transfer into your llanera and cover each with foil. Steam for 15-18 minutes or until set. Cool down completely in the fridge.
5. Loosen the sides and place onto a plate. Top with cheese before serving.

1 pc tikoy/chinese rice cake, cut into ½ inch thick and 2-½ inch long sticks
1 pack Emborg Shredded Mozzarella
12 pcs spring roll/pastry wrappers
1 pc egg, beaten
brown sugar
oil, for frying

1. Assemble your rolls by placing a stick of tikoy at the bottom of your wrapper and a tablespoon of shredded cheese. fold the edges and roll, making sure to seal the spring rolls with beaten egg.
2. In a pot with hot oil, fry your rolls and sprinkle in your brown sugar. Cook for 1-2 minutes or until sticks are golden brown and sugar is sticking.

¾ cup sugar
1 liter Emborg Full Cream Milk
2 tbsp Emborg Unsalted Butter
1 cup powdered milk

For rolling:
½ cup Emborg Red Cheddar
½ cup powdered sugar

1. In a pot, combine sugar and milk. Cook over low heat until reduced to a thick and sauce-like consistency.
2. Add in the butter followed by powdered milk. Cook over low heat until very thick and it starts forming a mass.
3. Place on a pan with parchment paper to cool down. Roll out into a sheet and add the cheese. Roll into logs and cut into 1 inch pieces and coat with powdered sugar.

1 kg/2 pcs mangoes
2 cups Emborg Full Cream Milk
2 tbsp sugar
1 cup ice
½ cup small sago (tapioca) ,cooked

Cream cheese foam:
1 pack Emborg Cream Cheese
1 pack Emborg Whipping Cream
1 tbsp powdered sugar

1. Blend together mangoes, milk, sugar, and ice for 30 seconds. Mix in sago (tapioca) and set aside.
2. To make the cream cheese foam, beat the cream cheese to lighten then whisk together with cream and sugar.
3. Fill a glass ¾ of the way through with the mango drink and top off with the cream cheese foam.

Jump to:
(0:00) Intro
(0:38) Mango Sago
(2:18) Milk Hard Candy
(4:14) Leche Flan
(6:52) Tikoy, Outro
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at [email protected]

The Fat Kid Inside Studios

Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant

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