Filipino-American Mustazzola Delight

Ingredients

The Filipino-American Mustazzola differs from the original Italian Mustazzola in several ways. Firstly, it incorporates Filipino-American ingredients such as coconut, macadamia nuts, and calamansi juice. Additionally, the Filipino-American version adds a tropical twist to the traditional Mustazzola by infusing it with the flavors of the Philippines. The result is a fusion dessert that combines the best of both culinary traditions. We alse have the original recipe for Mustazzola, so you can check it out.

• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 cup (200g) grated coconut 1 cup (200g) grated coconut
• 1 cup (240ml) condensed milk 1 cup (240ml) condensed milk
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) macadamia nuts, chopped 1/2 cup (100g) macadamia nuts, chopped
• 2 tablespoons calamansi juice 2 tablespoons calamansi juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Toasted coconut, for garnish Toasted coconut, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking dish.
2. 2.
   In a large bowl, combine the ground almonds, flour, grated coconut, and chopped macadamia nuts.
3. 3.
   In a separate bowl, whisk together the condensed milk, coconut milk, calamansi juice, and vanilla extract.
4. 4.
   Pour the wet mixture into the dry ingredients and mix until well combined.
5. 5.
   Transfer the mixture to the greased baking dish and spread it evenly.
6. 6.
   Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let it cool completely.
8. 8.
   Once cooled, sprinkle toasted coconut on top for garnish.
9. 9.
   Cut into squares or desired shapes and serve.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for a smooth texture in the base.
• Calamansi juice — If calamansi juice is not available, you can substitute with a mixture of lime and orange juice for a similar tangy flavor.
• Macadamia nuts — Toast the macadamia nuts before chopping them to enhance their nutty flavor.

Tips & Tricks

• For an extra tropical touch, you can sprinkle some toasted coconut on top of the Mustazzola before baking.
• If you prefer a sweeter dessert, you can drizzle some condensed milk on top of the Mustazzola before serving.
• To enhance the nutty flavor, lightly toast the ground almonds before using them in the recipe.
• If you want a more pronounced calamansi flavor, you can add an extra tablespoon of calamansi juice to the mixture.
• Serve the Mustazzola chilled for a refreshing treat.

Serving advice

Serve the Filipino-American Mustazzola as a delightful dessert after a Filipino-American feast. It pairs well with a cup of hot coffee or tea.

Presentation advice

To present the Mustazzola beautifully, cut it into squares or desired shapes and arrange them on a serving platter. Sprinkle some toasted coconut on top for an attractive garnish.