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.
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