1 cup sweet rice flour
3/4 cup water
sugar
Toasted Sesame seed
Grated coconut
1. Mix flour to make a dough; add more water if needed
2. Boil water.
3. Roll into small balls and flatten it with your thumb.
4. Drop the in the boiling water
5. When all of the palitaw are floating in the water, they are done.
6. Mix sugar, sesame seed, and coconut together and roll the cooked palitaw into the mixture.
7. Enjoy!
Sunday, December 26, 2010
Puto Bulacan
This is very good with Dinuguan or just plain rice. Sarap naman! You can add powdered ube or frozen ube to the plain, and to make it a deep purple, add a few drops of food coloring. Add pandan essence and green food coloring for Pandan Puto.
Puto Bulacan
3 cups All Purpose Flour
1 cup Sugar
2 T baking powder
1 1/2 cup plus 2 T water or Evaporated milk
7 egg whites *Room temp*
3/4 t cream of tartar
8 T. sugar
1. Beat the egg whites and cream of tartar until stiff but not dry.
2. Add 8 T sugar gradually.
3. In a separate bowl, mix the dry ingredients(3c. flour,bakingpowder,1c. sugar) with water or evaporated milk.
4. Fold the egg whites in carefully.(cut and fold method)
5. Add the ube and food coloring until you get the desired color.
6. Pour into your buttered puto molds and if desired, top with grated cheese or salted egg.Steam with a cheese cloth on top of the lid so the evaporating water wont get on the puto.
7. Steam for 5-6 minutes
8. Serve with grated coconut and Enjoy!!!!
Puto Bulacan
3 cups All Purpose Flour
1 cup Sugar
2 T baking powder
1 1/2 cup plus 2 T water or Evaporated milk
7 egg whites *Room temp*
3/4 t cream of tartar
8 T. sugar
1. Beat the egg whites and cream of tartar until stiff but not dry.
2. Add 8 T sugar gradually.
3. In a separate bowl, mix the dry ingredients(3c. flour,bakingpowder,1c. sugar) with water or evaporated milk.
4. Fold the egg whites in carefully.(cut and fold method)
5. Add the ube and food coloring until you get the desired color.
6. Pour into your buttered puto molds and if desired, top with grated cheese or salted egg.Steam with a cheese cloth on top of the lid so the evaporating water wont get on the puto.
7. Steam for 5-6 minutes
8. Serve with grated coconut and Enjoy!!!!
Malolos Ensaymada
A Melt-in-your mouth Malolos Ensaymada that takes less time in the kitchen and it's comparable to the original ensaymada from Malolos. Eat it plain, or top it with butter, sugar and cheese and salted egg if you prefer.
Malolos Ensaymada
5 cups Bread Flour (separated into 1 cup + 1 cup + 3 cups)
1 cup Sugar
2 envelopes yeast (Rapid rise)
1 T salt
1 cup evaporated milk
1/2 cup water
2 sticks unsalted butter
1 cup plain, fresh mashed potatoes (not instant)
3 egg yolks
2 whole eggs
grated cheese (we used cheddar)
1 stick of soft butter
sugar
1.Mix 1 cup of flour, sugar and yeast
2.In a seperate bowl, mix lukewarm evaporated milk and salt
3.Add the milk mixture to the dry ingredients
4.Beat for 2 minutes, using a dough hook
5.Add cooled mashed potatoes
6.Add egg yolks and whole eggs and 1 cup of flour
7.Add 2 sticks of soft unsalted butter
8.Beat for 2 minutes
9.Scrape the sides of the bowl
10.Add in remaining flour and mix until smooth
11.Cover with plastic wrap and chill for 24 hours
12.Divide into 3 balls
13.Flatten the dough into squares
14.Spread butter, except the edges
15.Roll it tightly and wrap it in plastic, the dough will be very soft
16.Chill for an hour
17.After chilling, cut into even pieces
18.Put it into a cupcake liner (we used the jumbo muffin pan)
19.Cover with plastic and rise for 45 min to 1 hour in a warm place. until double in size
20.Bake in a preheated oven at 350 degrees for 12-15 minutes
21. cool and top with butter, sugar, shredded cheese.
Malolos Ensaymada
5 cups Bread Flour (separated into 1 cup + 1 cup + 3 cups)
1 cup Sugar
2 envelopes yeast (Rapid rise)
1 T salt
1 cup evaporated milk
1/2 cup water
2 sticks unsalted butter
1 cup plain, fresh mashed potatoes (not instant)
3 egg yolks
2 whole eggs
grated cheese (we used cheddar)
1 stick of soft butter
sugar
1.Mix 1 cup of flour, sugar and yeast
2.In a seperate bowl, mix lukewarm evaporated milk and salt
3.Add the milk mixture to the dry ingredients
4.Beat for 2 minutes, using a dough hook
5.Add cooled mashed potatoes
6.Add egg yolks and whole eggs and 1 cup of flour
7.Add 2 sticks of soft unsalted butter
8.Beat for 2 minutes
9.Scrape the sides of the bowl
10.Add in remaining flour and mix until smooth
11.Cover with plastic wrap and chill for 24 hours
12.Divide into 3 balls
13.Flatten the dough into squares
14.Spread butter, except the edges
15.Roll it tightly and wrap it in plastic, the dough will be very soft
16.Chill for an hour
17.After chilling, cut into even pieces
18.Put it into a cupcake liner (we used the jumbo muffin pan)
19.Cover with plastic and rise for 45 min to 1 hour in a warm place. until double in size
20.Bake in a preheated oven at 350 degrees for 12-15 minutes
21. cool and top with butter, sugar, shredded cheese.
Pandesal
6 Cups All purpose flour
3/4 Cups white sugar
1 teaspoon salt
8 Tablespoon melted butter
1/2 Cup milk
1 teaspoon dry yeast
1 cup lukewarm water
2 whole eggs
PROCEDURE
1. Grease and place baking paper on the baking sheets, set aside. Put yeast on lukewarm water add some sugar, mix.Let it stand for 10 mins.
2 Mix Flour, sugar and salt. Sift it to blend together
3. After 10 minutes the yeast are already active, with bubbles, add the eggs milk and butter and mix.
4. Add the yeast mixture to the flour and stat to knead the dough untill it becomes smooth and elastic. (around 10 minutes)
5. Put the dough on a greased bowl, turn the dough to coat the whole dough, cover and let rise until double in size.
6. Punch the dough and put on a floured surface, divide it into four batches and roll each batch into a log.
Cut the log in a diagonal, roll in breadcrumbs and put into prepared baking sheet cut side up.
7. Cover and let rise again for 3o mins-1 hour.
8. Preheat oven to 350 Degrees and bake for 15-18 mins.
3/4 Cups white sugar
1 teaspoon salt
8 Tablespoon melted butter
1/2 Cup milk
1 teaspoon dry yeast
1 cup lukewarm water
2 whole eggs
PROCEDURE
1. Grease and place baking paper on the baking sheets, set aside. Put yeast on lukewarm water add some sugar, mix.Let it stand for 10 mins.
2 Mix Flour, sugar and salt. Sift it to blend together
3. After 10 minutes the yeast are already active, with bubbles, add the eggs milk and butter and mix.
4. Add the yeast mixture to the flour and stat to knead the dough untill it becomes smooth and elastic. (around 10 minutes)
5. Put the dough on a greased bowl, turn the dough to coat the whole dough, cover and let rise until double in size.
6. Punch the dough and put on a floured surface, divide it into four batches and roll each batch into a log.
Cut the log in a diagonal, roll in breadcrumbs and put into prepared baking sheet cut side up.
7. Cover and let rise again for 3o mins-1 hour.
8. Preheat oven to 350 Degrees and bake for 15-18 mins.
Cassava Cake
4 cups grated cassava
1 cup coconut milk
1 1/2 cup evap. milk
3/4 cup macapuno
1/2 cup condensed milk
1 cup sugar
2 eggs
topping
2 egg yolks
1/2 cup condensed milk
1 cup coconut milk
1/2 cup coconut sport
1. Preheat oven to 350
2. Mix the coconut milk, sugar, condensed milk, evaporated milk and eggs together.
3. Mix the macapuno and grated cassava and add to the liquid mixture and pour in a greased pan and bake for 45 minutes.
Topping:
Mix all ingredients and heat until thickens. Pour into baked cassava cake and broil it for 6 minutes
1 cup coconut milk
1 1/2 cup evap. milk
3/4 cup macapuno
1/2 cup condensed milk
1 cup sugar
2 eggs
topping
2 egg yolks
1/2 cup condensed milk
1 cup coconut milk
1/2 cup coconut sport
1. Preheat oven to 350
2. Mix the coconut milk, sugar, condensed milk, evaporated milk and eggs together.
3. Mix the macapuno and grated cassava and add to the liquid mixture and pour in a greased pan and bake for 45 minutes.
Topping:
Mix all ingredients and heat until thickens. Pour into baked cassava cake and broil it for 6 minutes
Banana Bread
It works best with overripe bananas.
Heat oven to 350 degrees
2 1/4 cup APF
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
(sift all dry ingredients together)
cream 1/2 cup of butter or vegetable oil
1/2 cup sugar
2 eggs (one at a time)
1 tsp vanilla
1/4 cup yogurt, buttermilk, or sour cream
1 cup mashed, ripe bananas
nuts or chocolate chips (optional)
Add flour mixture to the egg mixture alternating with the banana mixture
Stir the batter after each addition.Add mashed banana,vanilla,yogurt or nuts.Grease 2 loaf pans, bake for 30-45 min.
Its done when you insert a toothpick and it comes out clean.
*You could use flavored yogurt with fruit*
*If you dont have buttermilk, use 1/4 cup milk and add a little vinegar or lemon juice*or you could use sourcream*
Heat oven to 350 degrees
2 1/4 cup APF
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
(sift all dry ingredients together)
cream 1/2 cup of butter or vegetable oil
1/2 cup sugar
2 eggs (one at a time)
1 tsp vanilla
1/4 cup yogurt, buttermilk, or sour cream
1 cup mashed, ripe bananas
nuts or chocolate chips (optional)
Add flour mixture to the egg mixture alternating with the banana mixture
Stir the batter after each addition.Add mashed banana,vanilla,yogurt or nuts.Grease 2 loaf pans, bake for 30-45 min.
Its done when you insert a toothpick and it comes out clean.
*You could use flavored yogurt with fruit*
*If you dont have buttermilk, use 1/4 cup milk and add a little vinegar or lemon juice*or you could use sourcream*
Ube Haleya
Ube Haleya
1 package mashed ube (thawed)found in the frozen food section in Asian store
1/2c.condensed milk
1/2c.evaporated milk
2 beaten eggs
1t. vanilla extract
1/4c softened.butter
mix all milk,eggs, vanilla extract and softened butter.Add to the thawed ube mixture stir well.Cook in low heat until it thickens like a consistency of a pudding. Pour in a buttered dish and let it cool before serving.
1 package mashed ube (thawed)found in the frozen food section in Asian store
1/2c.condensed milk
1/2c.evaporated milk
2 beaten eggs
1t. vanilla extract
1/4c softened.butter
mix all milk,eggs, vanilla extract and softened butter.Add to the thawed ube mixture stir well.Cook in low heat until it thickens like a consistency of a pudding. Pour in a buttered dish and let it cool before serving.
Mamon Cupcakes with Cream Cheese Butter cream frosting
Mamon Cupcakes with Cream Cheese Butter cream frosting
Preheat oven to 350
1 3/4c. sifted cake flour
8 eggs (separate yolks from the white ) it is easy to separate them while still cold
1/2c.sugar
1/3c.water
1T baking powder
1/2t.salt
1/3c.melted unsalted butter (cooled)
1t.cream of tartar
3/4c.sugar
1.beat room temperature egg yolks,1/2c.sugar and 1/3c.water at high speed until thick.
2.add baking powder,salt, sifted cake flour beat in a low speed add cooled melted butter.
3. in a separate bowl,beat eggwhites with cream of tartar at highspeed, gradually add 3/4 c. of sugar beat it
until stiff but not dry.
4. fold yolk mixture to eggwhites until incorporated taking care not to over mix it and deflate the eggwhites.
5.pour into lined cupcakes pan and bake 13-15 minutes until toothpick comes out clean.
6.cool cupcakes completely before decorating .
Cream Cheese Butter Cream Frosting
2c. powdered sugar
1- 8 oz softened cream cheese
3-sticks of unsalted butter(room temp. soft)
1T. clear vanilla extract(optional)
sprinkles of your choice
1.cream sugar and softened butter
2.add cream cheese and clear vanilla
3.place the frosting in a piping bag with a star tip,decorate and sprinkle them.
SYLVANNA /SANS RIVAL
SYLVANNA /SANS RIVAL
12 egg whites room temperature
1t. cream of tartar
1 1/2c. sugar
1t. vanilla extract
3 c. chopped nuts( I used almonds)
plastic piping bag
icing:
1 1/2 c. butter room temperature(I used the unsalted kind)
3/4 c sugar
2c. chopped nuts
1. Preheat oven to 300, line a cookie sheets with greased and floured foil
2. Beat eggwhites and cream of tartar,add sugar and vanilla gradually. Beat until stiff but not dry.
3.Add the finely chopped nuts just fold so gently
4.Fill the piping bag with meringue, cut the end with a small hole, you could pipe it in circle or oblong shape .
5.Bake into the center of the oven for 30-35 or longer the meringue needs to be brown in color and cool on a wire rack.
6. For the icing; beat butter and sugar until light and fluffy
7. Ice the cooled cookies and roll with chopped nuts,place them on top of the cupcake liners, so they wont stick together, store them in the freezer bags until ready to eat. The meringues stays really crisp in the freezer,just thaw out 5-10 minutes on top of the counter before serving.
Sylvanna is very rich dessert so a person could really eat only one.
They kept very well in the freezer for months.
use the same technique if you want a square cakes or round just spread it on baking sheets or a round pan,make sure you flour and greased the foil but dont use a wax paper.The temperature is 300 degrees
just a quick tip, separating eggwhites is easier if they are cold and for fluffier meringue always let the egg whites be at room temperature before beating.thanks!
12 egg whites room temperature
1t. cream of tartar
1 1/2c. sugar
1t. vanilla extract
3 c. chopped nuts( I used almonds)
plastic piping bag
icing:
1 1/2 c. butter room temperature(I used the unsalted kind)
3/4 c sugar
2c. chopped nuts
1. Preheat oven to 300, line a cookie sheets with greased and floured foil
2. Beat eggwhites and cream of tartar,add sugar and vanilla gradually. Beat until stiff but not dry.
3.Add the finely chopped nuts just fold so gently
4.Fill the piping bag with meringue, cut the end with a small hole, you could pipe it in circle or oblong shape .
5.Bake into the center of the oven for 30-35 or longer the meringue needs to be brown in color and cool on a wire rack.
6. For the icing; beat butter and sugar until light and fluffy
7. Ice the cooled cookies and roll with chopped nuts,place them on top of the cupcake liners, so they wont stick together, store them in the freezer bags until ready to eat. The meringues stays really crisp in the freezer,just thaw out 5-10 minutes on top of the counter before serving.
Sylvanna is very rich dessert so a person could really eat only one.
They kept very well in the freezer for months.
use the same technique if you want a square cakes or round just spread it on baking sheets or a round pan,make sure you flour and greased the foil but dont use a wax paper.The temperature is 300 degrees
just a quick tip, separating eggwhites is easier if they are cold and for fluffier meringue always let the egg whites be at room temperature before beating.thanks!
Stained Glass Cake
This recipe is very good, we served it at our church christmas party and they loved it! Recipe is courtesy of Cooks Country magazine.
Ingredients:
12 Graham crackers, crushed to fine crumbs (about 1 1/2 cups)
3/4 cup sugar
5 tablespoons unsalted butter, melted and cooled slightly
3 (3-ounce) boxes Jell-O
4 1/2 cups boiling water
3/4 cup pineapple juice
1 envelope unflavored gelatin
2 cups heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
For the crust: Adjust oven rack to middle position and heat oven to 325 degrees. Stir cracker crumbs, 1/4 cup sugar, and butter in bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and bake until edges are golden brown, 12 to 15 minutes. Cool on wire rack.
For the filling: In 3 seperate large bowls, whisk each box of Jell-O with 1 1/2 cups boiling water until dissolved. Pour into 3 loaf pans or pie plates and refrigerate until set, about 4 hours. Once Jell-O has solidified, cut into 1/2 inch cubes and keep chilled. Combine 1/4 cup pineapple juice and unflavored gelatin in bowl. Microwave, stirring occasionally, until gelatin is dissolved, 1 to 3 minutes. Slowly whisk in remaning pineapple juice. With electric sand mixer set on medium-high speed, whip cream, vanilla,salt, and remaining sugar until stiff peaks form, about 3 minutes. Reduce speed to low and slowly add juice mixture until combined. Gently fold Jell-O cubes into cream mixture. Scrape into prepared pan and referigate until set, at least 4 hours or up to 2 days.
Ingredients:
12 Graham crackers, crushed to fine crumbs (about 1 1/2 cups)
3/4 cup sugar
5 tablespoons unsalted butter, melted and cooled slightly
3 (3-ounce) boxes Jell-O
4 1/2 cups boiling water
3/4 cup pineapple juice
1 envelope unflavored gelatin
2 cups heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
For the crust: Adjust oven rack to middle position and heat oven to 325 degrees. Stir cracker crumbs, 1/4 cup sugar, and butter in bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and bake until edges are golden brown, 12 to 15 minutes. Cool on wire rack.
For the filling: In 3 seperate large bowls, whisk each box of Jell-O with 1 1/2 cups boiling water until dissolved. Pour into 3 loaf pans or pie plates and refrigerate until set, about 4 hours. Once Jell-O has solidified, cut into 1/2 inch cubes and keep chilled. Combine 1/4 cup pineapple juice and unflavored gelatin in bowl. Microwave, stirring occasionally, until gelatin is dissolved, 1 to 3 minutes. Slowly whisk in remaning pineapple juice. With electric sand mixer set on medium-high speed, whip cream, vanilla,salt, and remaining sugar until stiff peaks form, about 3 minutes. Reduce speed to low and slowly add juice mixture until combined. Gently fold Jell-O cubes into cream mixture. Scrape into prepared pan and referigate until set, at least 4 hours or up to 2 days.
Ube Macapuno Roll With Cream Cheese Icing
Ube Macapuno Roll With Cream Cheese Icing
This is very easy recipe, I used frozen mashed ube and cream cheese macapuno filling. For the icing, so simple cream cheese,powdered sugar and some purple food coloring.Roll the cake into a dusted powdered sugar cheese cloth while still hot and leave it rolled to an hour while you prepare the icing and no cracks on the cake see the pictures.
1c.sifted cake flour
1/2t. baking soda
1/2t.salt
5large eggs
1c.sugar
1c.thawed mashed ube(found in the frozen section)
1/2t.cinnamon
1/2t.nutmeg
purple/violet food color
1-8 oz softened cream cheese (room temperature)
1c. powdered sugar plus more for dusting and rolling the cake
1t.vanilla extract
1/2 jar of macapuno, ube food color
for the cake:
1.adjust oven rack in the middle and haet oven to 350
2.grease 18x13 baking sheet and line it w/greased and floured wax paper or parchment
3.mix flour,salt,spices,baking soda in a bowl
4. beat eggs and granulated until pale yellow and thick about 6-8 minutes
5.add the thawed mashed ube mix on low speed until incorporated
6.fold the flour mixture add the violet food color(if using powdered one dissolve i t in a small amount of water before adding,I used the wilton paste)
7.spread the batter evenly and bake for 15 minutes or until cake is firm and springs back to touched
8.flour a clean kitchen towel with powdered sugar, turn the cake upsidedown to the towel and loosen the 4 corners of the cake with a butter knife.
9.gently peel off the paper attached to the cake and discard,roll the cake gently and cool completely about an hour.
frosting:
1.mix softened cream cheese with powdered sugar add vanilla until smooth in texture(dont add the food coloring yet)
2.gently unroll the cake and spread the white cream cheese icing about 1/3 of the icing then the macapuno roll it back gently leaving the kitchen towel behind.
3.trim the edges by cutting a slice of both ends, add the violet food coloring into the icing and ice the cake
4.run a fork very gently on top to resemble a log and chill before cutting. Enjoy!
This is very easy recipe, I used frozen mashed ube and cream cheese macapuno filling. For the icing, so simple cream cheese,powdered sugar and some purple food coloring.Roll the cake into a dusted powdered sugar cheese cloth while still hot and leave it rolled to an hour while you prepare the icing and no cracks on the cake see the pictures.
1c.sifted cake flour
1/2t. baking soda
1/2t.salt
5large eggs
1c.sugar
1c.thawed mashed ube(found in the frozen section)
1/2t.cinnamon
1/2t.nutmeg
purple/violet food color
1-8 oz softened cream cheese (room temperature)
1c. powdered sugar plus more for dusting and rolling the cake
1t.vanilla extract
1/2 jar of macapuno, ube food color
for the cake:
1.adjust oven rack in the middle and haet oven to 350
2.grease 18x13 baking sheet and line it w/greased and floured wax paper or parchment
3.mix flour,salt,spices,baking soda in a bowl
4. beat eggs and granulated until pale yellow and thick about 6-8 minutes
5.add the thawed mashed ube mix on low speed until incorporated
6.fold the flour mixture add the violet food color(if using powdered one dissolve i t in a small amount of water before adding,I used the wilton paste)
7.spread the batter evenly and bake for 15 minutes or until cake is firm and springs back to touched
8.flour a clean kitchen towel with powdered sugar, turn the cake upsidedown to the towel and loosen the 4 corners of the cake with a butter knife.
9.gently peel off the paper attached to the cake and discard,roll the cake gently and cool completely about an hour.
frosting:
1.mix softened cream cheese with powdered sugar add vanilla until smooth in texture(dont add the food coloring yet)
2.gently unroll the cake and spread the white cream cheese icing about 1/3 of the icing then the macapuno roll it back gently leaving the kitchen towel behind.
3.trim the edges by cutting a slice of both ends, add the violet food coloring into the icing and ice the cake
4.run a fork very gently on top to resemble a log and chill before cutting. Enjoy!
Lengua De Gato Cookies(cat's tongue cookies)
Lengua De Gato Cookies(cat's tongue cookies)
This is so buttery crispy thin melt in your mouth sugar cookies. Very easy to make.The recipe makes 24 small cookies,I used powdered sugar for the melt in your mouth feel.Good with a cup of tea or coffee for a light merienda.
1/2c. unsalted soft butter
2/3c. powdered sugar
2 large eggwhites
1 1/3c. cake flour or all purpose
1t. vanilla extract
1/4t. salt
1. preheat oven to 350 adjust oven rack in the middle, line cookie pans w/ parchment papers or foil
2.cream butter and sugar until light and fluffy, add eggwhites gradually, then the salt and vanilla
3.add flour and mix well
4.chill (if the dough is too soft)
5.use a pastry bag with a round tip or just use a freezer or sandwich bags cut the ends off to pipe the dough
6.bake for 10-12 minutes watch the oven carefully, the cookies bake really fast so keep your eyes on them.
This is so buttery crispy thin melt in your mouth sugar cookies. Very easy to make.The recipe makes 24 small cookies,I used powdered sugar for the melt in your mouth feel.Good with a cup of tea or coffee for a light merienda.
1/2c. unsalted soft butter
2/3c. powdered sugar
2 large eggwhites
1 1/3c. cake flour or all purpose
1t. vanilla extract
1/4t. salt
1. preheat oven to 350 adjust oven rack in the middle, line cookie pans w/ parchment papers or foil
2.cream butter and sugar until light and fluffy, add eggwhites gradually, then the salt and vanilla
3.add flour and mix well
4.chill (if the dough is too soft)
5.use a pastry bag with a round tip or just use a freezer or sandwich bags cut the ends off to pipe the dough
6.bake for 10-12 minutes watch the oven carefully, the cookies bake really fast so keep your eyes on them.
Sapin Sapin
1 1/2 c. Glutinous rice flour
1/2 c. white rice flour
1 c. sugar
1 c. coconut milk
1 c. condensed milk
2 c. mashed ube
purple food coloring, two other colors of your choice
Mix flour and sugar and add coconut milk and condensed milk.
Seperate into three bowls.
Add ube and purple food coloring to one bowl.
add food coloring to the two remaning bowls.
Steam for 30 minutes and add the next mixture on top.
steam for 20 minutes and add the last color on top and steam for another 20 minutes.
Enjoy!!!
Serve with toasted coconut.
1/2 c. white rice flour
1 c. sugar
1 c. coconut milk
1 c. condensed milk
2 c. mashed ube
purple food coloring, two other colors of your choice
Mix flour and sugar and add coconut milk and condensed milk.
Seperate into three bowls.
Add ube and purple food coloring to one bowl.
add food coloring to the two remaning bowls.
Steam for 30 minutes and add the next mixture on top.
steam for 20 minutes and add the last color on top and steam for another 20 minutes.
Enjoy!!!
Serve with toasted coconut.
Ube Macapuno Pie
Ube Macapuno Pie
1-9" prepared pie crust
1-12 oz thawed frozen grated ube(found in the frozen section of the Asian store)
2 large eggs
1/2c. melted butter or margarine
1c. sugar
1T. flour
1c. whipped cream topping(1/2c.heavy cream beat untif stiff then add 1T. sugar)
1.Preheat oven to 350
2.Roll the crust to fit a pie pan.
3.Mix all remaining ingredients and bake for 45 minutes until firm to touch,let it cool.
4. Pipe the whipped cream on the side and top with macapuno. Chill and serve!
1-9" prepared pie crust
1-12 oz thawed frozen grated ube(found in the frozen section of the Asian store)
2 large eggs
1/2c. melted butter or margarine
1c. sugar
1T. flour
1c. whipped cream topping(1/2c.heavy cream beat untif stiff then add 1T. sugar)
1.Preheat oven to 350
2.Roll the crust to fit a pie pan.
3.Mix all remaining ingredients and bake for 45 minutes until firm to touch,let it cool.
4. Pipe the whipped cream on the side and top with macapuno. Chill and serve!
Soft Hopia Ube
Ube Haleya:
1-16 oz thawed mashed ube
1/2c. evap. milk.
1/2c. condensed milk
2 eggs beaten
1t. vanilla extract
1/4c. soft butter
- in a heavy skillet mix everything and stir until thicken in a medium heat, continue stirring, transfer in a greased pan and set aside to cool.
Siopao Dough
Mixture 1
1 1/2c. lukewarm water
1T. yeast
2T. sugar
- mix all ingredients in a bowl until frothy set aside.
Mixture2
41/2c. flour(APF)all purpose
2/3c. sugar
3T. oil
1T. baking powder
24-2x2 white paper or use a small coffee filter
-sift all dry ing, make a well in the center and mix the mixture 1 to the dry ingredients, knead in a floured surface until smooth. Place into a greased bowl and cover with a clean damp cloth and let it rise for an hour. Punch the risen dough in the middle and form into a log, cut into 24 pieces. Flatten each dough and place a tablespoon or more of the cooled ube filling, gather all the edges and seal by twisting, turn it upside down into a 2x2 paper and let it rise again for 30 minutes or more. Steam for 15-20 minutes in a medium heat. Make sure cover the lid with a clean kitchen towel to prevent soggy siopao. Enjoy. This siopao could be stored in the freezer for 2 months
1-16 oz thawed mashed ube
1/2c. evap. milk.
1/2c. condensed milk
2 eggs beaten
1t. vanilla extract
1/4c. soft butter
- in a heavy skillet mix everything and stir until thicken in a medium heat, continue stirring, transfer in a greased pan and set aside to cool.
Siopao Dough
Mixture 1
1 1/2c. lukewarm water
1T. yeast
2T. sugar
- mix all ingredients in a bowl until frothy set aside.
Mixture2
41/2c. flour(APF)all purpose
2/3c. sugar
3T. oil
1T. baking powder
24-2x2 white paper or use a small coffee filter
-sift all dry ing, make a well in the center and mix the mixture 1 to the dry ingredients, knead in a floured surface until smooth. Place into a greased bowl and cover with a clean damp cloth and let it rise for an hour. Punch the risen dough in the middle and form into a log, cut into 24 pieces. Flatten each dough and place a tablespoon or more of the cooled ube filling, gather all the edges and seal by twisting, turn it upside down into a 2x2 paper and let it rise again for 30 minutes or more. Steam for 15-20 minutes in a medium heat. Make sure cover the lid with a clean kitchen towel to prevent soggy siopao. Enjoy. This siopao could be stored in the freezer for 2 months
BUTTER COOKIES
Inspiration From The Minimalist at the New York Times
BUTTER COOKIES
Time: about 30 minutes, or more if cookies are baked in batches
1 1/2 cups Pastry Flour flour (swan cake flour)
1/2 cup cornstarch
3/4 cup Vanilla Cane sugar
Pinch salt Sea
2 sticks chilled unsalted butter, cut into bits
1 teaspoon vanilla extract
1 egg
1/2 cup milk, approximately.
1. Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.
2. Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below.
3. To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container.
Yield: about 4 dozen cookies.
From Spice Drops to Cutouts
VARIATIONS on the flavor of these butter cookies are limitless. Here are a few suggestions:
* Butterscotch cookies: Substitute brown sugar for half or more of the white sugar, or simply add 1 tablespoon of molasses along with the egg.
* Citrus cookies: Omit the vanilla, and add 1 tablespoon of lemon or orange juice and 2 teaspoons grated lemon or orange rind along with the egg. A couple of tablespoons of poppy seeds can also be added.
* Chocolate chip cookies: Stir in about 1 cup of chocolate chips. (The butterscotch variation is good with chocolate chips.)
* Other chunky cookies: To the finished batter, add about 1 cup of M& M's (or similar candy), roughly chopped walnuts, pecans or cashews, slivered almonds, raisins, coconut, dried cherries or cranberries. Or combine any chunky ingredients you like.
* Ginger cookies: Add 1 tablespoon ground dried ginger to the dry ingredients. For even better flavor, add 1/4 cup minced crystallized ginger to the batter by hand (this works well in addition to or in place of the ground ginger).
* Spice cookies: Add 1 teaspoon ground cinnamon, 1/4 teaspoon each ground allspice and ground ginger and 1 pinch ground cloves and mace or nutmeg to the dry ingredients.
Or you can make rolled cookies by freezing the dough for 15 minutes or refrigerating it for at least 1 hour. Working half the dough at a time, roll it out on a lightly floured surface; the dough will absorb some flour at first but will soon become less sticky. Do not add more flour than necessary. Roll about 1/4 inch thick, and cut with cookie cutters; decorate as you like. Bake as above, reducing the cooking time to 8 to 10 minutes.
BUTTER COOKIES
Time: about 30 minutes, or more if cookies are baked in batches
1 1/2 cups Pastry Flour flour (swan cake flour)
1/2 cup cornstarch
3/4 cup Vanilla Cane sugar
Pinch salt Sea
2 sticks chilled unsalted butter, cut into bits
1 teaspoon vanilla extract
1 egg
1/2 cup milk, approximately.
1. Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.
2. Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below.
3. To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container.
Yield: about 4 dozen cookies.
From Spice Drops to Cutouts
VARIATIONS on the flavor of these butter cookies are limitless. Here are a few suggestions:
* Butterscotch cookies: Substitute brown sugar for half or more of the white sugar, or simply add 1 tablespoon of molasses along with the egg.
* Citrus cookies: Omit the vanilla, and add 1 tablespoon of lemon or orange juice and 2 teaspoons grated lemon or orange rind along with the egg. A couple of tablespoons of poppy seeds can also be added.
* Chocolate chip cookies: Stir in about 1 cup of chocolate chips. (The butterscotch variation is good with chocolate chips.)
* Other chunky cookies: To the finished batter, add about 1 cup of M& M's (or similar candy), roughly chopped walnuts, pecans or cashews, slivered almonds, raisins, coconut, dried cherries or cranberries. Or combine any chunky ingredients you like.
* Ginger cookies: Add 1 tablespoon ground dried ginger to the dry ingredients. For even better flavor, add 1/4 cup minced crystallized ginger to the batter by hand (this works well in addition to or in place of the ground ginger).
* Spice cookies: Add 1 teaspoon ground cinnamon, 1/4 teaspoon each ground allspice and ground ginger and 1 pinch ground cloves and mace or nutmeg to the dry ingredients.
Or you can make rolled cookies by freezing the dough for 15 minutes or refrigerating it for at least 1 hour. Working half the dough at a time, roll it out on a lightly floured surface; the dough will absorb some flour at first but will soon become less sticky. Do not add more flour than necessary. Roll about 1/4 inch thick, and cut with cookie cutters; decorate as you like. Bake as above, reducing the cooking time to 8 to 10 minutes.
Monday, November 15, 2010
devilish Gold Truffles
Grind 1-1/2 lbs. of semisweet chocolate (that have already been coarsely chopped) in an electric food processor.
In a heavy saucepan, boil 1/2 cup of heavy cream and 1/2 cup of buttermilk or sour cream. Slowly pour this créme fraiche into the ground chocolate mixture.
Mix until smooth and chill in the refrigerator for about 15 minutes. Then, blend in 1/2 stick (or six tablespoons) of softened, unsalted butter and 3 tablespoons of cognac. Mix thoroughly and refrigerate for another few hours.
Use an ice-cream scoop to shape the truffle balls and place them on the baking sheet. Dip the chocolate balls (a toothpick can come in handy here!) in the remaining chocolate, which can be melted with some vegetable oil. Refrigerate the truffles for hours until they harden.
Some like to imprint their truffles with a gold leaf. All you need to do is to gently press a quarter-sized sheet of gold leaf onto each truffle. This is best done right after the truffle has been dipped in for its chocolate coating.
In a heavy saucepan, boil 1/2 cup of heavy cream and 1/2 cup of buttermilk or sour cream. Slowly pour this créme fraiche into the ground chocolate mixture.
Mix until smooth and chill in the refrigerator for about 15 minutes. Then, blend in 1/2 stick (or six tablespoons) of softened, unsalted butter and 3 tablespoons of cognac. Mix thoroughly and refrigerate for another few hours.
Use an ice-cream scoop to shape the truffle balls and place them on the baking sheet. Dip the chocolate balls (a toothpick can come in handy here!) in the remaining chocolate, which can be melted with some vegetable oil. Refrigerate the truffles for hours until they harden.
Some like to imprint their truffles with a gold leaf. All you need to do is to gently press a quarter-sized sheet of gold leaf onto each truffle. This is best done right after the truffle has been dipped in for its chocolate coating.
Pound Cake heny sison
1/2 pound or 1 cup Magnolia Gold Butter, softened
1 cup sugar
2 tsps. Ferna vanilla flavoring
5 large eggs, at room temperature
2 cups sifted cake flour
Set rack in the middle of the oven and preheat oven to 325°F.
Grease butter and line with parchment paper one 9x5x3-inch loaf pan.
Place butter and sugar in the bowl of the mixer and beat on medium speed for 10 minutes or until very light. Add vanilla extract.
Add eggs one at a time, beating well after each addition.
At low speed, add flour gradually. Mix until smooth and there’s no more trace of flour.
Remove from the mixer and fold using a rubber scrapper to make sure the batter is properly mixed.
Bake for 1 hour 15 minutes or until cake springs back when lightly touched or when a toothpick inserted in the middle of the cake comes out clean.
Cool the cake in the pan for a few minutes then unmold on a rack and turn upside down to finish the cooling
1 cup sugar
2 tsps. Ferna vanilla flavoring
5 large eggs, at room temperature
2 cups sifted cake flour
Set rack in the middle of the oven and preheat oven to 325°F.
Grease butter and line with parchment paper one 9x5x3-inch loaf pan.
Place butter and sugar in the bowl of the mixer and beat on medium speed for 10 minutes or until very light. Add vanilla extract.
Add eggs one at a time, beating well after each addition.
At low speed, add flour gradually. Mix until smooth and there’s no more trace of flour.
Remove from the mixer and fold using a rubber scrapper to make sure the batter is properly mixed.
Bake for 1 hour 15 minutes or until cake springs back when lightly touched or when a toothpick inserted in the middle of the cake comes out clean.
Cool the cake in the pan for a few minutes then unmold on a rack and turn upside down to finish the cooling
Birch Tree Polvoron
1/2 cup Maya cake flour
1/2 cup Birch Tree Milk Powder
2/3 cup white sugar
1/2 cup unsalted butter, melted
1. Toast the flour in medium heat until light brown, stirring constantly. You will need lots of patience here because it feels like forever before the fine white powder that is the flour even starts to turn remotely brown. You will know when this starts to happen because you can smell it. And there will be a shift in taste also, an almost nutty, quite good even on its own. We like ours really toasted but not burned; the flavor is just better that way.
2. In a bowl, mix very well together the flour, milk, sugar and melted butter.
3. Shape into rounds or ovals using a polvoron molder.
The third step is the most fun for kids, the first is the one they dread the most because it really does take a long, slow time. But it has to be that way, lest you burn the flour. Once molded let it sit for a while for each one to settle and come together, otherwise it will still be too crumbly to handle. We wrapped ours in bright pink and yellow Japanese paper but that tore easily under our inexperienced fingers when we tried to twist it on both ends so pretty soon we shifted to using cellophane. But I think I will still persist in using Japanese paper because not only is it obviously prettier, it is also more eco-friendly.
1/2 cup Birch Tree Milk Powder
2/3 cup white sugar
1/2 cup unsalted butter, melted
1. Toast the flour in medium heat until light brown, stirring constantly. You will need lots of patience here because it feels like forever before the fine white powder that is the flour even starts to turn remotely brown. You will know when this starts to happen because you can smell it. And there will be a shift in taste also, an almost nutty, quite good even on its own. We like ours really toasted but not burned; the flavor is just better that way.
2. In a bowl, mix very well together the flour, milk, sugar and melted butter.
3. Shape into rounds or ovals using a polvoron molder.
The third step is the most fun for kids, the first is the one they dread the most because it really does take a long, slow time. But it has to be that way, lest you burn the flour. Once molded let it sit for a while for each one to settle and come together, otherwise it will still be too crumbly to handle. We wrapped ours in bright pink and yellow Japanese paper but that tore easily under our inexperienced fingers when we tried to twist it on both ends so pretty soon we shifted to using cellophane. But I think I will still persist in using Japanese paper because not only is it obviously prettier, it is also more eco-friendly.
Festive Super Moist Cake
It’s the holiday season and you know what it means. It’s cakes galore! Moist cake, spiced cake, and just about any cake you can imagine. The Maya Kitchen shares two special recipes that will show you how to bake decadent creations as gifts to friends and loved ones. They also make a lovely centerpiece for your holiday table.
Creamy moist cake is enveloped with rich butter frosting and topped with sweet mango slices. Spiced cake gives a new twist to the ubiquitous fruitcake made more irresistible by nutmeg, cinnamon, all spice and walnuts.
Ingredients:
Cake:
1 pck. (550g) Maya Devil’s Food Cake Mix 550g
1/2 cup butter, melted
6 pcs. egg yolks
1/2 cup water
3/4 cup mango nectar
1 tsp. vanilla
6 pcs. egg whites
1 tsp. cream of tartar
1/3 cup sugar
1/2 cup diced mangoes
1/2 cup toasted almond or pili nuts, chopped
Frosting:
1 cup butter
1 1/4 cups confectioners’ sugar
1/3 cup milk
1 pck. all-purpose cream
1/3 cup almond or pili nuts (halves) slices of mangoes
Procedure:
Preheat oven to 350ºF. In a large bowl, combine the first six ingredients. Beat until batter is smooth, add diced mangoes. Set aside. Beat egg whites with cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until stiff but not dry. Fold in the batter mixture into the beaten egg whites. Pour mixture into two 8-inch round pans and bake for 15 to 20 minutes or until done.
Cream butter until light and fluffy. Combine sugar, milk, cream and add slowly to the creamed butter. Continue beating until of spreading consistency. Reserve some icing for borders.
Place one layer of cake in a platter. Spread creamed frosting. Top with diced mangoes and sprinkle half of nuts. Top with another layer of cake. Frost top and sides of the cake. Decorate top of cake with borders using reserved icing, arrange slices of mangoes on cake, and sprinkle remaining nuts as desired.
Creamy moist cake is enveloped with rich butter frosting and topped with sweet mango slices. Spiced cake gives a new twist to the ubiquitous fruitcake made more irresistible by nutmeg, cinnamon, all spice and walnuts.
Ingredients:
Cake:
1 pck. (550g) Maya Devil’s Food Cake Mix 550g
1/2 cup butter, melted
6 pcs. egg yolks
1/2 cup water
3/4 cup mango nectar
1 tsp. vanilla
6 pcs. egg whites
1 tsp. cream of tartar
1/3 cup sugar
1/2 cup diced mangoes
1/2 cup toasted almond or pili nuts, chopped
Frosting:
1 cup butter
1 1/4 cups confectioners’ sugar
1/3 cup milk
1 pck. all-purpose cream
1/3 cup almond or pili nuts (halves) slices of mangoes
Procedure:
Preheat oven to 350ºF. In a large bowl, combine the first six ingredients. Beat until batter is smooth, add diced mangoes. Set aside. Beat egg whites with cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until stiff but not dry. Fold in the batter mixture into the beaten egg whites. Pour mixture into two 8-inch round pans and bake for 15 to 20 minutes or until done.
Cream butter until light and fluffy. Combine sugar, milk, cream and add slowly to the creamed butter. Continue beating until of spreading consistency. Reserve some icing for borders.
Place one layer of cake in a platter. Spread creamed frosting. Top with diced mangoes and sprinkle half of nuts. Top with another layer of cake. Frost top and sides of the cake. Decorate top of cake with borders using reserved icing, arrange slices of mangoes on cake, and sprinkle remaining nuts as desired.
Tibuc-Tibuc (Manyaman at Malagwa)
4 cups pure carabao’s milk or fresh cow’s milk
1 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon dayap rind (lime rind) or lemon extract
1/2 cup non-dairy coffee creamer (optional)
For the topping:
1 cup canned coconut cream (cacang gata)
Line a nine-inch diameter bilao or foil pan with softened banana leaves.
Mix the carabao’s milk and cornstarch in a wok with a wire whisk (and the coffee creamer, if desired). Cook over a medium fire until the mixture begins to coat the whisk. Add the sugar. Keep mixing for a few minutes more until thick enough to hold its shape. Add the dayap or lemon. Pour immediately on to the prepared pan. Cool in the refrigerator. When firm, top with latik. Serve cold.
For the topping:
Put the coconut cream in a thick wok and cook until oil seeps out and the cream coagulates into a brown mongo-like texture or latik. Set aside the oil for another use.
1 cup cornstarch
1/2 cup granulated sugar
1/4 teaspoon dayap rind (lime rind) or lemon extract
1/2 cup non-dairy coffee creamer (optional)
For the topping:
1 cup canned coconut cream (cacang gata)
Line a nine-inch diameter bilao or foil pan with softened banana leaves.
Mix the carabao’s milk and cornstarch in a wok with a wire whisk (and the coffee creamer, if desired). Cook over a medium fire until the mixture begins to coat the whisk. Add the sugar. Keep mixing for a few minutes more until thick enough to hold its shape. Add the dayap or lemon. Pour immediately on to the prepared pan. Cool in the refrigerator. When firm, top with latik. Serve cold.
For the topping:
Put the coconut cream in a thick wok and cook until oil seeps out and the cream coagulates into a brown mongo-like texture or latik. Set aside the oil for another use.
Choco Peanut Brownies
1/2 cup butter, softened
1/4 cup peanut butter
1 cup brown sugar
1/2 cup granulated white sugar
3 eggs
1 teaspoon baking powder
2 cups all-purpose flour
1/2 cup chocolate chips
1/2 cup nuts (peanuts, cashew, or walnuts)
Ask an older person to turn on the oven at 350°F or 175°C. Line a 7"x11" pan or 13"x9" foil pan with wax paper.
In a big bowl, mix well with a wooden spoon or hand mixer butter, peanut butter, brown sugar, and granulated sugar. Then, add eggs. Mix well. When there are no more traces of the eggs, add baking powder and all-purpose flour. Mix well until you no longer see the flour.
Spread half of the batter on the pan. Sprinkle with 1/4 cup each of chocolate chips and nuts. Top with the remaining mixture. Sprinkle again the remaining 1/4 cup each of chocolate chips and nuts.
Bake for 25 to 30 minutes. Ask an older person to remove pan from oven. Lightly tap center of cake with a metal spoon. If center is not wet, then it is ready. Cool well, then loosen from pan. Invert on to a chopping board. Cut into two-inch squares.
Tip:
The brownies will be chewier if you do not overbake them. Buy an oven thermometer in the kitchen section of the supermarket for accurate reading.
1/4 cup peanut butter
1 cup brown sugar
1/2 cup granulated white sugar
3 eggs
1 teaspoon baking powder
2 cups all-purpose flour
1/2 cup chocolate chips
1/2 cup nuts (peanuts, cashew, or walnuts)
Ask an older person to turn on the oven at 350°F or 175°C. Line a 7"x11" pan or 13"x9" foil pan with wax paper.
In a big bowl, mix well with a wooden spoon or hand mixer butter, peanut butter, brown sugar, and granulated sugar. Then, add eggs. Mix well. When there are no more traces of the eggs, add baking powder and all-purpose flour. Mix well until you no longer see the flour.
Spread half of the batter on the pan. Sprinkle with 1/4 cup each of chocolate chips and nuts. Top with the remaining mixture. Sprinkle again the remaining 1/4 cup each of chocolate chips and nuts.
Bake for 25 to 30 minutes. Ask an older person to remove pan from oven. Lightly tap center of cake with a metal spoon. If center is not wet, then it is ready. Cool well, then loosen from pan. Invert on to a chopping board. Cut into two-inch squares.
Tip:
The brownies will be chewier if you do not overbake them. Buy an oven thermometer in the kitchen section of the supermarket for accurate reading.
Moist Banana Cake
4 whole eggs (about 1 cup eggs)
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup fresh milk
1 cup cooking oil
1/4 cup quick cooking oatmeal
2-1/4 cups all-purpose flour
1-1/2 cups overripe banana (bongolan, lacatan or latundan)
Pre-heat the oven to 350°F or 175°C.
Line a 9x5x3-inch loaf pan with wax paper.
Beat in a bowl with a hand mixer at high speed or heavy-duty mixer for two minutes the eggs, granulated and brown sugar, molasses, salt, baking powder, soda, cinnamon, and nutmeg. Turn the mixer to low, and add milk and cooking oil. Mix for a few seconds to blend. Add flour and oatmeal, and mix until there is no more visible trace of flour. Add the mashed bananas. Increase the speed to high, and mix for another 30 seconds.
Pour the batter and spread on the lined pan. Bake for 70 minutes or until a cake tester or barbecue stick inserted in the cake center comes out clean. Cool in a pan, then loosen out and invert. Remove the wax paper.
You can also bake the batter in 24 paper-lined 2-1/2-inch muffin pans for 20 to 25 minutes
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup fresh milk
1 cup cooking oil
1/4 cup quick cooking oatmeal
2-1/4 cups all-purpose flour
1-1/2 cups overripe banana (bongolan, lacatan or latundan)
Pre-heat the oven to 350°F or 175°C.
Line a 9x5x3-inch loaf pan with wax paper.
Beat in a bowl with a hand mixer at high speed or heavy-duty mixer for two minutes the eggs, granulated and brown sugar, molasses, salt, baking powder, soda, cinnamon, and nutmeg. Turn the mixer to low, and add milk and cooking oil. Mix for a few seconds to blend. Add flour and oatmeal, and mix until there is no more visible trace of flour. Add the mashed bananas. Increase the speed to high, and mix for another 30 seconds.
Pour the batter and spread on the lined pan. Bake for 70 minutes or until a cake tester or barbecue stick inserted in the cake center comes out clean. Cool in a pan, then loosen out and invert. Remove the wax paper.
You can also bake the batter in 24 paper-lined 2-1/2-inch muffin pans for 20 to 25 minutes
Pampango Taisan
The taisan is so named because it resembles the local brick-shaped knife sharpener.
For the egg white mixture:
8 egg whites (about 1 cup)
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
For the egg yolk mixture:
1-3/4 cups cake flour or 1-1/2 cups all purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon vanilla
1/2 cup water
1/2 cup melted butter
5 egg yolks (about 1/3 cup)
Preheat the oven to 350 °F or 175 °C.
Line the bottoms of three 8x3x3-inch loaf pans or two 9-1/2x5-1/2x3-inch loaf pans with wax paper.
In a separate dry, clean bowl, beat at highest speed of an electric mixer the egg whites with the cream of tartar. When the mixture has fine bubbles or the mixer leaves fine lines on the egg white mixture, gradually add in the sugar. Continue beating for three more minutes if using Kitchen Aid, or four minutes more for an ordinary hand mixer.
Put together in a bowl the egg yolks and all other ingredients. Beat well with a mixer for about two minutes.
Pour the yolk mixture into the egg whites. Gently fold with a wire whisk.
Pour the batter into the prepared pan. Smoothen the cake batter with wire whisk to remove any air bubbles.
Bake for 30 to 35 minutes if using 8x3x3-inch pans, or 45 minutes if using 9-1/2x5-1/2-inch pans.
Cool. Loosen the sides of the cake with a metal spatula. Remove the wax paper.
When totally cool, brush the cakes with 1/3 cup melted butter. Sprinkle with 1/4 cup sugar.
* * *
To make a mocha taisan, omit the vanilla. Add one teaspoon instant coffee.
For a pandan taisan, replace the vanilla with one teaspoon pandan flavoring.
Philip, Teresa, Thomas Earl Huang’s chocolate chip cookies
1 cup softened butter
3/4 granulated (white) sugar
3/4 brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 whole eggs (1/2 cup)
3 cups all-purpose flour
1 cup Ricoa chocolate chips, reserve half for topping
Beat in a bowl with a wooden spoon or hand mixer the butter, sugars, baking soda, vanilla, and eggs. When the eggs have been incorporated well, add the flour. Mix well. Fold in gently half of chocolate chips.
Scoop the batter with a small ice cream scooper (size 24) or a medium-size ice cream scooper (size 18) on to two oil-greased baking pans (14x16x1-inches) or bake paper-lined pans. Top with remaining chocolate chips. Bake at 350°F or 175°C for 12 to 15 minutes or until sides are brown. Cool on wire racks.
Store in airtight container. Will last one month at room temperature.
Makes two dozen big cookies or four dozen small cookies.
Note:
For oatmeal cookies, use 1-1/2 cups oatmeal and 1-1/2 cups all-purpose flour. You may use raisins, glazed fruits, and dried mangoes from Cebu in place of chocolate chips. One cup walnuts, cashews or peanuts may also be added. Oatmeal makes the cookies chewier
Lala Indar Ampatuan’s Leche Flan
1 cup granulated sugar
1/2 cup water
For the filling:
6 whole eggs (1-1/2 cups eggs)
1-1/2 cups condensed milk
1-1/2 cups evaporated milk
1 teaspoon dayap, lemon or orange rind, grated, or McCormick ube, langka, or pandan flavor (optional)
Prepare a five-cup capacity oval or round metal pan. Spread the granulated sugar at the bottom, and sprinkle with the water.
Put on top of a stove. Start on a high fire. When the sugar begins to caramelize, lower fire and tilt the pan with the help of a potholder to even out the caramel. Remove from the fire.
Pour the filling over the caramel. Cover tightly with a doubled-up foil with a one-inch overhang on the sides. Crimp the edges well. Place on a steamer with two-inch-high boiling water. Cover.
Steam on medium heat for 35 to 40 minutes. Cool. Remove the foil. The center of the flan should still be soft. Loosen out the sides with a metal spatula. Put a serving plate on top. Invert.
For the filling:
Mix all the filling ingredients in a bowl and strain.
Tip:
Seal the foil cover well, so that the steaming water does not enter flan mixture. Otherwise, it will never get cooked.
When the water boils, put the fire to medium so that the flan mixture does not boil. This is the secret to smooth, creamy flan.
Roselle Monteverde Teo’s No-Bake Blueberry Cheesecake
For the crust:
1-1/2 cups Graham cracker crumbs
1/3 cup granulated sugar
1/3 cup butter
For the filling:
2 tablespoons unflavored gelatin
1/2 cup water
1 225-gram bar cream cheese
1 cup all-purpose cream, cold
1 cup condensed milk
For the topping:
1 cup blueberry pie filling, canned, or fresh fruits
Line the bottom of a nine-inch by three-inch high springform pan (with a removable bottom pan) with foil or wax paper.
For the crust, mix well in a bowl the prepared Graham cracker crumbs, granulated sugar and butter. Pour into the prepared pan. Press on the bottom with a spoon or small pizza roller.
For the filling, dissolve the gelatin in the water over a low fire, or heat in a microwave set on medium heat for one minute. Set aside.
Put in a bowl and beat until creamy the cream cheese, all-purpose cream, and condensed milk. Add the melted gelatin and beat at high speed until blended. Pour immediately into the pan. Level off. Refrigerate for an hour or until ready to serve.
Top with the blueberry filling or fresh fruits of your choice.
Tip:
If using fresh fruits, brush the fruits with bottled jam or jelly to prevent discoloration.
Sherida Monteverde Tan’s Cheese Corn Muffins
Sherida Monteverde Tan’s Cheese Corn Muffins
1 cup butter, softened
1/2 cup granulated (white) sugar
3 whole eggs (3/4 cups)
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
1 tall can condensed milk (1-1/2 cups)
3-1/2 cups all-purpose flour
For the topping:
1/2 cup grated cheese
1/2 cup corn kernels
Preheat the oven to 350°F or 175°C. Line 24 (2-1/2-inch) muffin/ cupcake pans with muffin paper.
Put all the ingredients, except the flour, in a big bowl and beat with a hand mixer or wooden spoon until creamy. When blended well, add the flour, starting at low speed for one minute. Increase speed to high and beat one minute more. The batter will be firm.
Scoop onto prepared pans with a size 18 (medium) ice cream scooper. Top with one teaspoon each canned whole kernel corn and grated cheese. Bake 30 to 35 minutes or until a toothpick or cake tester inserted in the center comes out clean.
Manang Lourdes Cabrera’s Guinatang Halo-Halo
For the guinataan, the secret is boiling all the tough ingredients well for 30 minutes, ensuring that the gabi and other hard items have softened thoroughly. In the past, everyone would boil the fruits in coconut milk, but with the high demand for coconuts in the world market, coconut milk has become expensive; thus, boiling water will do. Finishing it with three cups coconut cream and two cups sugar in the final part of cooking will give it the savory taste.
Manang Lourdes always cooks this for the New Year. The floating rice balls, according to her, bring luck.
12 cups boiling water
1/2-kilo ground glutinous rice (galapong)
1/2-kilo camote (yellow sweet potato), peeled and cut into 1/2-inch cubes
1/4-kilo pink gabi (called mag-anak in the public market), peeled and cubed
1/4 kilo ube (purple yam) peeled and cubed
5 saba bananas (plantain), peeled and cubed
100 grams langka (jackfruit), ripe, sliced into strips
2 cups cooked sago
3 cups canned/tetrapak coconut cream (kakang gata)
2 cups granulated sugar
Shape the galapong into 1/2-inch balls.
Put the camote, gabi, and ube in boiling water. Cover and cook for 30 minutes. When soft, add the remaining ingredients, except the coconut cream and sugar until all the galapong balls float to the surface. Simmer until cooked.
Father John Barro’s Bibingkang Malagkit
The secret to making good bibingkang malagkit is using pure glutinous rice or sticky rice. Any mixture of regular rice will make the texture unbalanced and the taste uneven, leaving some parts with an undesirable crunch.
The second tip is using pure coconut cream, or the first extraction from the niyog or mature coconut. The first extraction is the juice that comes when you squeeze the meat and let it filter through a muslin cloth. The repetition of the first process with water added is the second extraction and is called coconut milk. Coconut cream gives an extra, melts-in-the-mouth flavor, giving this dessert a rich, creamy taste. Palm sugar or panocha with powdered cocoa gives a nice, brown color.
6 cups malagkit, washed and drained
8 cups water
1-1/2 cups granulated sugar
3 cups canned/tetrapak coconut milk (second extraction)
1-1/2 cups panocha (tinaklob or palm sugar), grated
2 cups canned/tetrapak coconut cream (first extraction)
1/4 cup Ricoa cocoa
Cook the washed malagkit with eight cups of water in a rice cooker for 20 to 25 minutes.
Line a 15-inch bilao or round serving tray with banana leaves that have been previously softened over a low fire.
Mix the panocha and coconut cream over low fire until it begins to thicken.
Caramelize the sugar in a big wok. When brown, lower the fire and add the coconut milk. When the sugar has dissolved (the mixture will be oily), add the cooked rice. Mix with a long wooden spoon until it leaves the sides of the pan. Pour on to the prepared bilao. Press down with a rubber scraper to even out the mixture. Pour over the topping. Sift the cocoa on top.
Mario Mendoza and Arlene Arceo’s Chocolate Cake
For the cake:
1 cup softened Magnolia Gold butter
2-1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
4 eggs
1-1/4 cups Ricoa breakfast cocoa
1-1/2 cups Magnolia fresh milk, cold
2-1/2 cups all-purpose flour
For the icing:
1 tall can condensed milk
1/4 cup Magnolia Gold butter
1/2 cup chocolate chips
Preheat oven 350°F or 175°C.
Line a 9x13x2-inch pan with waxed paper or use 12 one-cup capacity Bundt pans. (Available at Cooks Exchange, Power Plant Mall, Rockwell Center Makati City
For the cake:
Beat in a big bowl at high speed with a hand mixer the butter, granulated sugar, salt, baking powder, baking soda, and vanilla. When mixture is creamy, add eggs, one at a time, and beat until blended.
Turn mixer to low speed and add the cocoa, cold milk, and flour.
When mixture is almost blended, raise speed to high and beat for two more minutes.
Pour into prepared pan and bake for 40 minutes. If using the mini Bundt pans, fill until 2/3 full, and bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center of cake comes out clean. Cool. Remove from pan.
For the icing:
Put in a pressure cooker the can of condensed milk with enough water to cover the top of the can. Be sure to peel the paper label to avoid staining the insides of the pressure cooker. Cook for 20 minutes. Cool the pressure cooker before opening. Let the can cool down before opening.
Melt over low fire the butter and chocolate chips. Put in a bowl with the cooked condensed milk. Beat until creamy. Drizzle or spread over top of cake(s).
Tip:
An undented cooked can of condensed milk (dulce de leche) will last a year at room temperature, so I suggest you cook six cans at a time.
Easy-to-make crepes Crepe batter
Mix in a bowl with a wire whisk then strain: 1/4 cup melted magnolia gold butter salted, 2 cups fresh milk, 1 cup all-purpose flour, 4 whole eggs (1 cup eggs).
Note: For dessert crepes, add 1/4 cup granulated sugar for flavor and to make it brown.
Heat a six- to eight-inch non-stick pan over medium heat. Brush lightly with oil.
Pour 1/3 cup of crepe mixture on pan. Swirl pan and cook until it leaves the sides of the pan. Slide cooked crepe on 8x8 wax paper. Repeat until you have 12 crepes. May be kept in the ref covered with foil for three days or one month in the freezer without the filling.
Cream or custard filling
Put in a Pyrex bowl, mix, then put bowl on top of pan with 2 inches high of boiling water and cook until creamy 1/4 cup all-purpose flour, 1/4 cup softened butter, 2 eggs, 1/4 cup granulated (white) sugar, 2 cups fresh milk. Optional: For chocolate custard, add 1/2 cup choco chips before cooking.
Put 1/4 cup custard filling on 1/3 of crepe. Top with thin slices of your favorite fruit (mangoes, fruit cocktail, etc.)
Fold top, then roll tightly.
Sauce
Put in a 10- or 12-inch skillet, 1/4 cup each of butter and granulated sugar over medium heat until sugar is caramel colored. Remove from heat and pour about 1/4 cup rum or brandy. Return immediately to gas stove and tilt pan to ignite (avert your face). When flame dies down, add 2 cups of your favorite juice (mango or orange) Cook until sugar is completely dissolved. Pour on crepes. Note: Or put 1/4 cup butter and 1-160 grams best fruits (mango or any jam of your choice) with 2 cups fresh milk. Stir until simmering. Omit rum or brandy.
For savory filling
Omit the 1/4 cup sugar. Add 1 cup cooked and chopped chicken or tuna or shrimps or corn beef, or chopped ham or cooked mixed vegetables and 1/2 tsp. fine salt, 1/4 tsp. pepper. Serve warm as is or top with your favorite store- bought spaghetti sauce or 1-290 grams can cream of mushroom soup mixed with 1 cup milk. Stir until boiling.
For buckwheat crepes
Mix and strain: 1/2 cup melted butter, 2 cups milk, 1 cup buckwheat (Santi’s/ Rustan’s Fresh), 4 eggs, 1/2 tsp. salt.
Cook like crepe. Brush both sides of cooked crepe with melted butter before filling with sausage, ham,
Johnlou and Alou Koa’s Very Light Mango Cream Cheesecake
1) Prepare an 8x8x3-inch disposable pan.
2) Crust: 1 1/4 cups finely pounded Danish butter cookie crumbs, 1/4 cups each of powdered/confectioners sugar and melted butter.
3) Filling: 2 tbsp. Knox unflavored gelatin, 1/2 cup mango juice, 225 grams cream cheese, 1 cup very cold all-purpose cream, 1/2 cup mango jam, 1 pint (2 cups ) mango ice cream,
4) Topping: 1/4 cup Danish butter cookie crumbs.
5) Procedure: Mix crust (see number 2) in a bowl. Spread on bottom of pan. Put plastic cling on top of crust and press well with fingers. Remove cling.
6) Dissolve unflavored gelatin in mango juice over low fire or microwave on high 40 seconds. Set aside.
7) Beat cream cheese, all-purpose cream, mango jam at high speed with a hand mixer until creamy. Add ice cream. When blended gradually add lukewarm gelatin until well mixed. Pour on prepared crust. Level off.
8) Sift butter cookie crumbs on top (see number 4). Freeze until ready to serve. Cut into eight pieces.
Carrot Cake
Oil was often used to make the cake lighter in texture, though butter makes it more delicious. Brown sugar made it rough while the granulated sugar increased the sweetness. Molasses (also called sugar cane juice), salt and cinnamon add color and flavor while the eggs and flour hold the ingredients together. Baking powder expands the size while baking soda stabilizes it. For the frosting, cream cheese is often used, though mascarpone cheese, a soft cow’s milk cheese made near Milan, gives a better taste. The curd from the cream is whipped into a thick, velvety cheese that has a rich sweet flavor.
In baking, it is important that the oven is preheated for 15 minutes and the temperature is exact. Use an oven thermometer to get the exact reading. Measure all ingredients using cups, spoons, and for mass production, use a weighing scale. After baking, cool for at least 10 minutes before removing from pans. Hot cakes are hard to handle and will deform, so be patient. To decorate, place the first layer topside down on a plate. Place one third of the frosting and spread using a spatula. Add the second layer on top of the first layer. Place the remaining two-thirds mixture on top of cake and decorate top first then the sides. When decorating, place your third finger in the center of spatula for easier handling. Store in the refrigerator or freeze in a box to keep frosting from melting, serve cold.
1. Preheat oven at 350° F or 175° C. Line 2-9 inch round pans with bake paper or grease one 10-inch Bundt pan or one 9” x 13” x 2” aluminum foil pan.
2. Beat in a bowl at high speed until creamy with mixer; add 1 cup softened Magnolia gold butter salted, 1 cup granulated sugar, 1/2 cup brown sugar, 2 tbsp. molasses, 1 tsp. each of baking powder, baking soda, cinnamon, salt.
3. When creamy, add 4 whole eggs to total 1 cup eggs.
4. Turn mixer to low speed and add 2 1/2 cups all-purpose flour until smooth.
5. Fold in 1/2 cup chopped pitted prunes previously soaked in 1/2 cup brandy or rum (at least 30 minutes), 1/2 cup chopped walnuts or cashew or peanuts, 3 cups grated carrots with skin on.
6. Fold in prepared pans and bake 25 to 30 minutes if using 2-9 inch round pans, 45 minutes if using 9” x 13” x 2” pans, 55 minutes for a 10-inch Bundt pan.
7. Serve or top with: Beat at high speed in a bowl: 225 grams cream cheese, 1/2 cup confectioners (powdered/icing) sugar; gradually add 1 cup very cold all-purpose cream, beating well after each addition.
8. Note: Mascarpone cheese may also be used in place of cream cheese. Peeled and grated young pumpkin (kalbasa) in place of carrots, which is now in vogue abroad.
In baking, it is important that the oven is preheated for 15 minutes and the temperature is exact. Use an oven thermometer to get the exact reading. Measure all ingredients using cups, spoons, and for mass production, use a weighing scale. After baking, cool for at least 10 minutes before removing from pans. Hot cakes are hard to handle and will deform, so be patient. To decorate, place the first layer topside down on a plate. Place one third of the frosting and spread using a spatula. Add the second layer on top of the first layer. Place the remaining two-thirds mixture on top of cake and decorate top first then the sides. When decorating, place your third finger in the center of spatula for easier handling. Store in the refrigerator or freeze in a box to keep frosting from melting, serve cold.
1. Preheat oven at 350° F or 175° C. Line 2-9 inch round pans with bake paper or grease one 10-inch Bundt pan or one 9” x 13” x 2” aluminum foil pan.
2. Beat in a bowl at high speed until creamy with mixer; add 1 cup softened Magnolia gold butter salted, 1 cup granulated sugar, 1/2 cup brown sugar, 2 tbsp. molasses, 1 tsp. each of baking powder, baking soda, cinnamon, salt.
3. When creamy, add 4 whole eggs to total 1 cup eggs.
4. Turn mixer to low speed and add 2 1/2 cups all-purpose flour until smooth.
5. Fold in 1/2 cup chopped pitted prunes previously soaked in 1/2 cup brandy or rum (at least 30 minutes), 1/2 cup chopped walnuts or cashew or peanuts, 3 cups grated carrots with skin on.
6. Fold in prepared pans and bake 25 to 30 minutes if using 2-9 inch round pans, 45 minutes if using 9” x 13” x 2” pans, 55 minutes for a 10-inch Bundt pan.
7. Serve or top with: Beat at high speed in a bowl: 225 grams cream cheese, 1/2 cup confectioners (powdered/icing) sugar; gradually add 1 cup very cold all-purpose cream, beating well after each addition.
8. Note: Mascarpone cheese may also be used in place of cream cheese. Peeled and grated young pumpkin (kalbasa) in place of carrots, which is now in vogue abroad.
Lala’s Kusilba (Plantain or saba in syrup)
1) 8 pieces semi-ripe saba, peeled.
2) Put in a medium saucepan and mix well then turn on fire: 1 cup each of dark brown sugar and water. When boiling, add bananas. Cover and simmer 10 to 15 minutes until syrupy. Serve. (Sliced camote or sweet potatoes may be used (1/4 inch thick slices to total 4 cups).
2) Put in a medium saucepan and mix well then turn on fire: 1 cup each of dark brown sugar and water. When boiling, add bananas. Cover and simmer 10 to 15 minutes until syrupy. Serve. (Sliced camote or sweet potatoes may be used (1/4 inch thick slices to total 4 cups).
Banoffee Squares
1) Place broas (lady fingers) at bottom of 8 x 8 x 2-inch aluminum pan or else whole graham crackers may be used, 5 to 6 bananas such as lakatan, latundan and bongolan (peeled and slice each into 2 lengthwise), 1 can (1 1/2 cups) cooked condensed milk, 1/2 cup softened Magnolia Gold butter, 1 can very cold whipping cream, chocolate syrup, and cherries with stems for garnish.
2) Procedure: Remove label from condensed milk, put in pressure cooker with enough water to cover can. Close pressure cooker. Put on high heat. When pressure cooker “ hisses” lower temperature and time 20 minutes. Turn off stove. Cool well, then remove from can. Open top and bottom of can for easy removal. Or boil can with enough water to cover; cover pan and cook 2 hours.
3) Put condensed milk in a bowl with the butter and beat until smooth. Spread 1/3 of mixture on top of graham crackers/broas/lady fingers. Arrange 6 banana halves on top. Top with graham crackers/broas/lady fingers. Spread 1/3 of condensed milk and remaining banana halves. Top with graham crackers/broas/lady fingers and remaining condensed milk. Cover with foil. Freeze until ready to serve.
4) Remove foil and cover top completely with whipped cream in can (shake well), drizzle with chocolate syrup. Top with cherries
Marshmallow Crinkles
To make excellent crinkles the right ingredients must be used. Its main ingredient is chocolate, which has been described by Aztec emperor Montezuma as the “divine drink” because he believed it gave strength and endurance. So high was the value of cocoa beans that they were used as currency during that time. Cocoa beans were brought to Europe in 1502 by the returning crew of Italian explorer Christopher Columbus. Because of its caffeine content, chocolate bars were given to soldiers during World War II to keep them awake. The art of chocolate-making evolved, and in 1828 the Van Houten family from Amsterdam discovered a process wherein the cocoa beans could be pressed so that the cocoa butter content could be extracted then returned to the beans for better flavor and smoother texture. The more cocoa butter content, the higher the quality. This allows the sugar to be absorbed easily and makes chocolate not just for drinking, but eating. When melting chocolate use very low fire to prevent it from becoming bitter and rough textured. Microwave heating can be used but only for a maximum time of two minutes on medium setting per cup of chocolate chips. Incidentally, cocoa butter is highly prized as a beauty product by pregnant women who rub it on their tummies to reduce “stretch marks.”
Other ingredients to make chocolate crinkles include butter which should not be cold or frozen for easier mixing and so that you no longer have to “cream” or soften the butter with a mixer; vanilla extract, 1 whole egg, brown sugar, granulated or white sugar, baking soda, all-purpose flour, milk, and powdered sugar. Brown sugar, which is refined sugar coated in molasses, makes your crinkles chewy; granulated sugar makes it sweeter; while baking soda is a neutralizer for any ingredient that is too acidic. Flour adds volume and texture while the egg holds the ingredients together. In making crinkles, fresh milk is often used, though if you want to use powdered milk use 3 tablespoons milk plus one cup water to get one cup milk.
1) Ingredients: 1/2 cup butter or margarine, 3 squares of one ounce each Ricoa unsweetened chocolate, 2 eggs, 1tsp vanilla, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp baking soda, 2 cups all-purpose flour, 1/2 cup milk, 1 cup thinly sliced marshmallows or chocolate chips, 1/2 cup powdered sugar to sift on crinkles before and after baking.
2) Procedure: Put in a saucepan and melt butter and chocolate over low fire until all the chocolate has melted. Remove and pour chocolate mixture in bowl. Add the rest of the ingredients except powdered sugar and marshmallows. Mix well at high speed for two minutes. When no more trace remains of eggs and flour, scoop dough in trays. Sift powdered sugar and bake 12 minutes. Add marshmallow/chocolate chip and return to oven one minute. Remove tray, cool for 10 minutes. Remove crinkles and store in jars when cold. Tip: Crispy cookies like lengua de gato are stored while warm, chewy cookies must be cooled completely.
3) When melting butter and chocolate both ingredients must have the same temperature. Never melt chocolate using frozen butter as this will cause the chocolate to form lumps. Use a size 18 ice cream scooper and place on a tray lined with wax paper or parchment paper so undersides will have a smooth finish. Leave 2 inches of space in between as the dough will spread. For homemade-look cookies use two spoons to form dough for uneven shape and grease tray lightly with oil so undersides will be rough. Sift powdered sugar on top to create cracks or “crinkles.” Marshmallows or chocolate chips are optional toppings. Bake in a preheated 350° F oven for 12 minutes. Check center, if firm, but sides still soft, remove and cool. Sift more powdered sugar for snow effect. Store in cookie jars lined with paper napkin to absorb excess moisture. Will last at room temperature for a month.
Other ingredients to make chocolate crinkles include butter which should not be cold or frozen for easier mixing and so that you no longer have to “cream” or soften the butter with a mixer; vanilla extract, 1 whole egg, brown sugar, granulated or white sugar, baking soda, all-purpose flour, milk, and powdered sugar. Brown sugar, which is refined sugar coated in molasses, makes your crinkles chewy; granulated sugar makes it sweeter; while baking soda is a neutralizer for any ingredient that is too acidic. Flour adds volume and texture while the egg holds the ingredients together. In making crinkles, fresh milk is often used, though if you want to use powdered milk use 3 tablespoons milk plus one cup water to get one cup milk.
1) Ingredients: 1/2 cup butter or margarine, 3 squares of one ounce each Ricoa unsweetened chocolate, 2 eggs, 1tsp vanilla, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp baking soda, 2 cups all-purpose flour, 1/2 cup milk, 1 cup thinly sliced marshmallows or chocolate chips, 1/2 cup powdered sugar to sift on crinkles before and after baking.
2) Procedure: Put in a saucepan and melt butter and chocolate over low fire until all the chocolate has melted. Remove and pour chocolate mixture in bowl. Add the rest of the ingredients except powdered sugar and marshmallows. Mix well at high speed for two minutes. When no more trace remains of eggs and flour, scoop dough in trays. Sift powdered sugar and bake 12 minutes. Add marshmallow/chocolate chip and return to oven one minute. Remove tray, cool for 10 minutes. Remove crinkles and store in jars when cold. Tip: Crispy cookies like lengua de gato are stored while warm, chewy cookies must be cooled completely.
3) When melting butter and chocolate both ingredients must have the same temperature. Never melt chocolate using frozen butter as this will cause the chocolate to form lumps. Use a size 18 ice cream scooper and place on a tray lined with wax paper or parchment paper so undersides will have a smooth finish. Leave 2 inches of space in between as the dough will spread. For homemade-look cookies use two spoons to form dough for uneven shape and grease tray lightly with oil so undersides will be rough. Sift powdered sugar on top to create cracks or “crinkles.” Marshmallows or chocolate chips are optional toppings. Bake in a preheated 350° F oven for 12 minutes. Check center, if firm, but sides still soft, remove and cool. Sift more powdered sugar for snow effect. Store in cookie jars lined with paper napkin to absorb excess moisture. Will last at room temperature for a month.
Christmas Punch
1) Put in a punch bowl and mix: 8 cups buco juice from the 4 coconuts, 1 cup fruit cocktail juice,1/2 cup syrup from bottled nata de coco or pina, 1/2 cup powdered orange or pineapple or any drink of your choice, 4 cups cooked small sago ( tapioca)
2) When ready to serve, add 4 cups ice cubes and 1 cup Philippine rum, if desired. Serves 16.
3) Note: You can buy cooked sago from the market. Wash well. Or boil 5 cups water. Add 1 cup uncooked sago. Mix once in awhile and cook uncovered until clear, about 15 minutes. Drain. Put in a bowl with twice the amount of tap water to the sago to prevent it from sticking. Drain when ready to use
2) When ready to serve, add 4 cups ice cubes and 1 cup Philippine rum, if desired. Serves 16.
3) Note: You can buy cooked sago from the market. Wash well. Or boil 5 cups water. Add 1 cup uncooked sago. Mix once in awhile and cook uncovered until clear, about 15 minutes. Drain. Put in a bowl with twice the amount of tap water to the sago to prevent it from sticking. Drain when ready to use
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