melts in the mouth—so nice and smooth! The best I’ve tasted. Aling Nene’s secret? “Ang kuchinta ko ay may kakang gata,” she says.
Puti
½ k glutinous rice and ½ k regular rice (soak in water for 2 hours then grind)
1 k regular sugar (adjust sugar according to taste)
2 tbsp lihiya
2/3 c kakang gata
1½ c water
Combine ingredients and mix well.
Prepare steamer, preferably bamboo.
Line steamer with cheesecloth.
Once water boils, pour half the mixture onto cheesecloth and steam white portion of kuchinta for 30 minutes or until it hardens.
Pour pula mixture of kuchinta over the by-now steamed white kuchinta.
Continue to steam for 15 minutes.
Unmold, slice and serve with niyog.
Pula
1 c achuete water
100 g light brown sugar
1/3 c kakang gata
To the remaining half of the mixture, add 1 cup achuete water, 100 g sugar (light brown) and 1/3 cup kakang gata.
Biko
1 k malagkit, cook in rice cooker using the Mount Fuji method—water line is same level as the first line or bend of the middle finger; do not overcook
¼ k pinipig
Once the rice has mostly absorbed the liquid, sprinkle pinipig on top of malagkit; cover and leave rice cooker until done (light of rice cooker turns green).
1 k coconut milk, first extraction
1 k golden brown sugar
On a nonstick wok, cook kakang gata gently over low heat, mixing gently for about 20 minutes.
Add brown sugar; cook, stirring until mixture comes to a boil.
Add malagkit with pinipig.
Keep mixing over low heat.
Tip: “Ang masarap na biko ay makunat. Ang sekreto ng biko ay ang paghalo— pag mabigat na haluin, lumalaban, makunat, hanguin na ito.”
Transfer to coconut leaf-lined bilao.
Top with latik.
Latik
2 c kakang gata
In a saucepan, pour 2 cups kakang gata.
Keep stirring over low heat until latik is formed.
Saturday, January 15, 2011
Monday, January 3, 2011
Bicho-bicho
This recipe is quite large and may be halved. I prefer eating these donuts simply rolled in white sugar. They have to be consumed right after frying, which I think won't be a problem because they are very good.
Bicho-bicho
1. Put in a mixing bowl:
1 C lukewarm water
1 T active dry yeast
1 tsp salt
2 C bread flour
2. Beat thoroughly. Cover and let rise for
¼ C melted butter or grape seed oil
1 C light brown sugar
2 well beaten eggs
1½ C bread flour
3. Beat well. Cover and let rise again until dough is light, about 1 hour. Punch down.
4. Add more flour if dough is too soft to handle. Turn out into a well-floured surface. Divide the dough into 2 parts. Cover each and let rest for 10 minutes.
5. Roll dough to ½-inch thickness and cut into 6 x 1-inch strips. Set on baking sheets, cover and let rise for 1 hour.
6. Fry in hot oil until golden brown, roll in granulated sugar. Enjoy!
½ hour. Add:
Bicho-bicho
1. Put in a mixing bowl:
1 C lukewarm water
1 T active dry yeast
1 tsp salt
2 C bread flour
2. Beat thoroughly. Cover and let rise for
¼ C melted butter or grape seed oil
1 C light brown sugar
2 well beaten eggs
1½ C bread flour
3. Beat well. Cover and let rise again until dough is light, about 1 hour. Punch down.
4. Add more flour if dough is too soft to handle. Turn out into a well-floured surface. Divide the dough into 2 parts. Cover each and let rest for 10 minutes.
5. Roll dough to ½-inch thickness and cut into 6 x 1-inch strips. Set on baking sheets, cover and let rise for 1 hour.
6. Fry in hot oil until golden brown, roll in granulated sugar. Enjoy!
½ hour. Add:
GOLDILOCKS ENSAIMADA
There were also a lot of readers who emailed me for the Goldilocks Bakeshop ensaimada which unfortunately I don't have. I don't think anybody, except for the people who work in that bakeshop, has the exact recipe. I have one from my cookbook FAVORITE FILIPINO RECIPES by Pat Limjuco Dayrit which comes closest to the Goldilocks Bakeshop ensaimada in taste and texture. It takes the whole day to make, though.
Ensaimada½ C lukewarm water
1 tsp sugar
1 level tsp dry yeast
1 cup flour
6 egg yolks
9 T sugar
6 T butter, softened
2 C flour
extra butter, softened
1 C grated cheese, preferably queso de bola
sugar
Put lukewarm water in a stand mixer bowl. Add sugar and yeast. Let stand for 10 minutes.
Add flour and mix with a wooden spoon.
Cover with a damp towel and let rise in a warm place for 40 minutes to 1 hour or until double in bulk.
Add egg yolks, sugar and butter to flour mixture. Add to this the 2 cups of flour and knead with dough hook attachment.
Cover and let rise again in warm place for 3 hours.
Divide dough in 12 portions. Roll each portion to ¼-inch thick. Spread butter and sprinkle with grated cheese.
Roll up, starting from one end and twist like a knot.
Place into an ensaimada mould or large muffin pan lined with parchment then greased.
Keep in a warm place to rise for 4 hours.
Bake in a preheated 350°F oven for 10 - 12 minutes.
Brush with butter and sprinkle with sugar and grated cheese.
Ensaimada (Spanish)
And for Spanish nationals who live outside Spain and would like to make ensaimada, here is the recipe adapted from THE CUISINES OF SPAIN by Teresa Barrenechea. This one doesn't have a single pat of butter, it uses lard and she explains that in Majorcan saim means lard. I have made this ensaimada and I think this is the best recipe.
Makes three 8-inch diameter coils
4½ tsp yeast
2/3 C whole milk, heated to lukewarm
3½ C flour, sifted
½ tsp salt
¾ C sugar
2 eggs
6 T olive oil, plus extra for oiling rolling pin, work surface, and baking sheets
½ C melted and cooled lard
½ C confectioner's sugar
In a small bowl, dissolve the yeast in 1/3 cup of the warm milk and let stand for 5 minutes. In a large bowl, stir together the flour, salt and sugar. Make a well in the center and add the remaining milk, eggs, olive oil, and the yeast mixture into the well. Using a spoon, gradually pull the mixture into the well, stirring as you do. When a uniform dough has formed, turn it out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth and no longer sticky; if dough is too sticky work in a little more flour. Gather the dough into a ball, cover with a kitchen towel and let rise at room temperature for 1 hour.
Divide the dough into 3 equal portions. Oil a work surface, a rolling pin and 1 or 2 baking sheets. Roll out 1 portion into a 10 x 6-inch rectangle. Brush with lard and fold in half lengthwise. Brush with melted lard and fold again in half lengthwise. Roll again into a 10 x 6-inch rectangle and starting from the long side, roll up into a tight 10-inch cylinder. Shape it into a snail-like coil. Repeat with the 2 remaining dough portions.
Place the coils on the oiled sheets, cover with kitchen towel and let rest in a warm spot overnight.
Preheat the oven to 350°F. Bake the coils for 30 minutes, or until they are airy and golden and springs back when pressed with a fingertip.
Remove from oven and let cool on wire racks. Dust with confectioner's sugar and cut into segments just before serving.
Ensaimada½ C lukewarm water
1 tsp sugar
1 level tsp dry yeast
1 cup flour
6 egg yolks
9 T sugar
6 T butter, softened
2 C flour
extra butter, softened
1 C grated cheese, preferably queso de bola
sugar
Put lukewarm water in a stand mixer bowl. Add sugar and yeast. Let stand for 10 minutes.
Add flour and mix with a wooden spoon.
Cover with a damp towel and let rise in a warm place for 40 minutes to 1 hour or until double in bulk.
Add egg yolks, sugar and butter to flour mixture. Add to this the 2 cups of flour and knead with dough hook attachment.
Cover and let rise again in warm place for 3 hours.
Divide dough in 12 portions. Roll each portion to ¼-inch thick. Spread butter and sprinkle with grated cheese.
Roll up, starting from one end and twist like a knot.
Place into an ensaimada mould or large muffin pan lined with parchment then greased.
Keep in a warm place to rise for 4 hours.
Bake in a preheated 350°F oven for 10 - 12 minutes.
Brush with butter and sprinkle with sugar and grated cheese.
Ensaimada (Spanish)
And for Spanish nationals who live outside Spain and would like to make ensaimada, here is the recipe adapted from THE CUISINES OF SPAIN by Teresa Barrenechea. This one doesn't have a single pat of butter, it uses lard and she explains that in Majorcan saim means lard. I have made this ensaimada and I think this is the best recipe.
Makes three 8-inch diameter coils
4½ tsp yeast
2/3 C whole milk, heated to lukewarm
3½ C flour, sifted
½ tsp salt
¾ C sugar
2 eggs
6 T olive oil, plus extra for oiling rolling pin, work surface, and baking sheets
½ C melted and cooled lard
½ C confectioner's sugar
In a small bowl, dissolve the yeast in 1/3 cup of the warm milk and let stand for 5 minutes. In a large bowl, stir together the flour, salt and sugar. Make a well in the center and add the remaining milk, eggs, olive oil, and the yeast mixture into the well. Using a spoon, gradually pull the mixture into the well, stirring as you do. When a uniform dough has formed, turn it out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth and no longer sticky; if dough is too sticky work in a little more flour. Gather the dough into a ball, cover with a kitchen towel and let rise at room temperature for 1 hour.
Divide the dough into 3 equal portions. Oil a work surface, a rolling pin and 1 or 2 baking sheets. Roll out 1 portion into a 10 x 6-inch rectangle. Brush with lard and fold in half lengthwise. Brush with melted lard and fold again in half lengthwise. Roll again into a 10 x 6-inch rectangle and starting from the long side, roll up into a tight 10-inch cylinder. Shape it into a snail-like coil. Repeat with the 2 remaining dough portions.
Place the coils on the oiled sheets, cover with kitchen towel and let rest in a warm spot overnight.
Preheat the oven to 350°F. Bake the coils for 30 minutes, or until they are airy and golden and springs back when pressed with a fingertip.
Remove from oven and let cool on wire racks. Dust with confectioner's sugar and cut into segments just before serving.
Black And White Layered Bibingka
For black and white rice bibingka and puto bumbong, it is important to use glutinous black rice. There are non-glutinous black rice which I am not recommending because they don't have the same consistency as glutinous and take forever to cook.
For the suman, you can add a variety of flavors after boiling the glutinous rice in coconut milk and sugar. Fresh grated ginger is extra yummy paired with a mug of hot cocoa, chai, or jasmine tea. Another delicious flavor is the combination of chopped peanuts and chocolate, adding either grated dark chocolate or dark cocoa powder. Wrap in banana leaves and steam for 30 minutes.
Black And White Layered Bibingka
1 cup black glutinous rice
1 cup white glutinous rice
3 cups water, halved½ cup sugar, halved
2 cups coconut milk, halved
salt
banana leaves
coconut jam
Preheat oven to 350°F. Line an 8-inch round or square pan with banana leaves, set aside.
Cook the rice in 2 separate non-stick saucepans: Heat 1½ cups water, then add each of the rice. Let come to a full boil, lower the heat, cover, and simmer for 30 minutes. Stir in the coconut milk, sugar, and a pinch of salt and cook for 1 minute more. Spread the cooked black rice evenly on the lined pan. Spread the cooked white rice evenly on top of the black rice. Spread coconut jam all over the rice.
Bake for 30 minutes. Transfer the pan on the upper rack, turn on the broiler, and broil for a few minutes until jam is bubbly and browned. Do not let burn. Cool before slicing.
For the suman, you can add a variety of flavors after boiling the glutinous rice in coconut milk and sugar. Fresh grated ginger is extra yummy paired with a mug of hot cocoa, chai, or jasmine tea. Another delicious flavor is the combination of chopped peanuts and chocolate, adding either grated dark chocolate or dark cocoa powder. Wrap in banana leaves and steam for 30 minutes.
Black And White Layered Bibingka
1 cup black glutinous rice
1 cup white glutinous rice
3 cups water, halved½ cup sugar, halved
2 cups coconut milk, halved
salt
banana leaves
coconut jam
Preheat oven to 350°F. Line an 8-inch round or square pan with banana leaves, set aside.
Cook the rice in 2 separate non-stick saucepans: Heat 1½ cups water, then add each of the rice. Let come to a full boil, lower the heat, cover, and simmer for 30 minutes. Stir in the coconut milk, sugar, and a pinch of salt and cook for 1 minute more. Spread the cooked black rice evenly on the lined pan. Spread the cooked white rice evenly on top of the black rice. Spread coconut jam all over the rice.
Bake for 30 minutes. Transfer the pan on the upper rack, turn on the broiler, and broil for a few minutes until jam is bubbly and browned. Do not let burn. Cool before slicing.
Bibingka
A package of store-bought bibingka mix has been waiting for a few weeks now for my attention. I have always made bibingka from scratch with rice flour but sometimes I get lazy and want to have them right away. The thing is, there's really not much difference with the flavor and the amount of time I spent mixing because the packaged bibingka has only baking powder and salt added to the rice flour and maybe preservatives or anti-caking agents and nothing else. I baked half of the mix in muffin cups and the rest in small molds, all lined with cut banana leaves. I didn't have salted duck eggs and topped the muffins with small pieces of kesong puti (farmer's white cheese) which you can substitute with Indian paneer or well-drained and salted cottage cheese. You can also use mild white cheddar cheese or better yet, make some kesong puti. Heck, you can even top the bibingka with chocolate chips, Nutella, or salted caramel and they will still be soft and fluffy and will taste heavenly.
Bibingka
banana leaves, optional
1
1 tablespoon baking powder
pinch of salt
¾ cup powdered sugar
3 eggs, well beaten
1 cup water or milk
4 tablespoons melted butter
kesong puti (farmer's white cheese)
grated or scraped fresh coconut
butter and sugar, optional
Preheat toaster oven to 425°F.
Line muffin cups with banana leaves. In a medium bowl, mix all the ingredients, except cheese, grated coconut, and optional butter and sugar, until well incorporated. Batter should be runny; add more water or milk to adjust consistency. Fill the cups half-full. Top with small pieces of cheese and bake for 12 minutes or until tops are golden brown.
Spread some butter and sprinkle sugar on top, if desired. Top with grated coconut.
soft, fluffy, and buttery½ cups rice flour
Bibingka
banana leaves, optional
1
1 tablespoon baking powder
pinch of salt
¾ cup powdered sugar
3 eggs, well beaten
1 cup water or milk
4 tablespoons melted butter
kesong puti (farmer's white cheese)
grated or scraped fresh coconut
butter and sugar, optional
Preheat toaster oven to 425°F.
Line muffin cups with banana leaves. In a medium bowl, mix all the ingredients, except cheese, grated coconut, and optional butter and sugar, until well incorporated. Batter should be runny; add more water or milk to adjust consistency. Fill the cups half-full. Top with small pieces of cheese and bake for 12 minutes or until tops are golden brown.
Spread some butter and sprinkle sugar on top, if desired. Top with grated coconut.
soft, fluffy, and buttery½ cups rice flour
Filipino Egg Pie
One of the few Filipino baked goods that was unappealing to me and therefore never had before is egg pie. The custard dessert I remember had very thick nuclear yellow filling and it smelled eggy too. I don't know what came over me today but I suddenly wanted to try a friend's recipe that has only 3 eggs and no cornstarch or flour as thickener. And I'm glad I did bake it. The pie with its light creamy custard filling and my homemade buttery flaky crust is heavenly delicious but oh so rich. The filling has half a cup of butter in it! It is rather an indulgent dessert but I love it specially the subtle flavor combination of vanilla and lemon extracts and the dark brown crust on the custard gives a nice color contrast to the pale yellow filling beneath. This is great stuff.
Filipino Egg Pie
buttery flaky pie crust
1
½ teaspoon sugar
1/8 teaspoon fine sea salt
½ cup very cold diced unsalted butter
½ cup ice water with a few ice cubes
In a large bowl, stir together the flour, sugar, and salt. With fingertips and working quickly, rub the butter into the flour. Sprinkle ¼ cup water, adding more if needed, ½ tablespoon at a time, and stir with a fork until the dough comes together and gathers into a ball. Flatten the dough, wrap in plastic wrap, and refrigerate for 2 h0urs. Roll to fit into a 9 or 10-inch pie plate. Trim and crimp the edges using the back of a table knife. Refrigerate while preparing the filling.
custard filling
3 whole eggs
½ cup unsalted butter, softened
¾ cup sugar
12 ounces whole milk, scalded and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Preheat oven to 425°F.
In the bowl of a standing mixer with the paddle attachment, beat the eggs, butter, and sugar until fluffy. On low speed, beat in the rest of the ingredients until fully incorporated. Remove the pie shell from the refrigerator, pour the filling in, bake on the lower third shelf of the oven for 1 hour or until crust is golden in color. Cool on a rack for 3 hours before serving. Refrigerate leftovers.¼ cups all-purpose flour
Filipino Egg Pie
buttery flaky pie crust
1
½ teaspoon sugar
1/8 teaspoon fine sea salt
½ cup very cold diced unsalted butter
½ cup ice water with a few ice cubes
In a large bowl, stir together the flour, sugar, and salt. With fingertips and working quickly, rub the butter into the flour. Sprinkle ¼ cup water, adding more if needed, ½ tablespoon at a time, and stir with a fork until the dough comes together and gathers into a ball. Flatten the dough, wrap in plastic wrap, and refrigerate for 2 h0urs. Roll to fit into a 9 or 10-inch pie plate. Trim and crimp the edges using the back of a table knife. Refrigerate while preparing the filling.
custard filling
3 whole eggs
½ cup unsalted butter, softened
¾ cup sugar
12 ounces whole milk, scalded and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Preheat oven to 425°F.
In the bowl of a standing mixer with the paddle attachment, beat the eggs, butter, and sugar until fluffy. On low speed, beat in the rest of the ingredients until fully incorporated. Remove the pie shell from the refrigerator, pour the filling in, bake on the lower third shelf of the oven for 1 hour or until crust is golden in color. Cool on a rack for 3 hours before serving. Refrigerate leftovers.¼ cups all-purpose flour
Barquillos
Not only are the barquillos made by Filipino bakers very thin, they are uniform in size and I can honestly say yummier than mine. And most important, they're not terribly expensive so why bother. Unless I want the barquillos flavored with say lychee or orange blossoms.
Barquillos½ cup butter, room temperature
½ cup sugar
1 teaspoon pure vanilla extract or other flavoring
2 egg whites
2/3 cup all-purpose flour
Preheat oven to 375°F.
Draw 4-inch circles 2 inches apart on parchment paper, flip the paper and place on a cookie sheet.
In a standing mixer bowl with the paddle attachment, cream butter with sugar and vanilla until light and fluffy. Gradually beat in egg whites until smooth. Stir in the flour.
Drop 1½ teaspoons of the dough onto the baking sheet then spread thinly with a small offset spatula.
Bake one sheet pan at a time until wafers are brown along edges. Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap. Cool seam side down on a wire rack until crisp all over.
one recipe makes about 2 dozens 4-inch barquillos
batter is kind of tight perhaps 1/4 cup of water will help loosen it up. I have seen making them in Negros and they use a metal rod to roll in the wafer once they are out of the oven. The batter when they pour it on the baking sheet it flows like a lava. No need for the baker to spread the batter with a spatula.
Barquillos½ cup butter, room temperature
½ cup sugar
1 teaspoon pure vanilla extract or other flavoring
2 egg whites
2/3 cup all-purpose flour
Preheat oven to 375°F.
Draw 4-inch circles 2 inches apart on parchment paper, flip the paper and place on a cookie sheet.
In a standing mixer bowl with the paddle attachment, cream butter with sugar and vanilla until light and fluffy. Gradually beat in egg whites until smooth. Stir in the flour.
Drop 1½ teaspoons of the dough onto the baking sheet then spread thinly with a small offset spatula.
Bake one sheet pan at a time until wafers are brown along edges. Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap. Cool seam side down on a wire rack until crisp all over.
one recipe makes about 2 dozens 4-inch barquillos
batter is kind of tight perhaps 1/4 cup of water will help loosen it up. I have seen making them in Negros and they use a metal rod to roll in the wafer once they are out of the oven. The batter when they pour it on the baking sheet it flows like a lava. No need for the baker to spread the batter with a spatula.
Chocolate-Cherry Fruitcake sans nuts
Chocolate-Cherry Fruitcake sans nuts
3 C all-purpose flour
2 tsp ground cinnamon½ tsp ground nutmeg
½ tsp ground cloves
½ tsp allspice
2 tsp baking powder
1 tsp salt
2 C snipped whole dates
1 C dried currants or sultanas
½ C chopped red candied cherries
½ C chopped green candied cherries
½ C candied pineapple
¾ C candied citron
¼ C candied lemon peels
¼ C candied orange peels
¼ C chopped candied ginger
1 C chopped walnuts or almonds
1 C soft butter
1½ C dark brown sugar
4 eggs
¾ C orange juice
¼ C brandy plus more for brushing
zest of 1 large orange
Pre-heat oven to 300°F.
Grease 3 8x4x2-inch loaf pans, line with parchment paper, grease paper, set aside.
In a medium bowl, mix fruits and nuts with ¼ C flour, set aside.
Sift the rest of the flour with the spices, salt, and baking powder in a large bowl. Add sugar, butter, eggs, juice, brandy and zest. Mix for 2 to 3 minutes..
With a large spatula mix in the fruits and nuts. Spoon into the prepared pans, smooth top.
Bake for 2 hours or until cake test done (I use a small wooden skewer).
Place on wire racks and let cool in pans thoroughly. Remove from pans and peel off paper.
Brush all over with brandy and wrap in plastic film. Keep in a freezer gallon bag in the refrigerator. Moisten loaves with brandy every 4 days for 3 weeks before serving.
3 C all-purpose flour
2 tsp ground cinnamon½ tsp ground nutmeg
½ tsp ground cloves
½ tsp allspice
2 tsp baking powder
1 tsp salt
2 C snipped whole dates
1 C dried currants or sultanas
½ C chopped red candied cherries
½ C chopped green candied cherries
½ C candied pineapple
¾ C candied citron
¼ C candied lemon peels
¼ C candied orange peels
¼ C chopped candied ginger
1 C chopped walnuts or almonds
1 C soft butter
1½ C dark brown sugar
4 eggs
¾ C orange juice
¼ C brandy plus more for brushing
zest of 1 large orange
Pre-heat oven to 300°F.
Grease 3 8x4x2-inch loaf pans, line with parchment paper, grease paper, set aside.
In a medium bowl, mix fruits and nuts with ¼ C flour, set aside.
Sift the rest of the flour with the spices, salt, and baking powder in a large bowl. Add sugar, butter, eggs, juice, brandy and zest. Mix for 2 to 3 minutes..
With a large spatula mix in the fruits and nuts. Spoon into the prepared pans, smooth top.
Bake for 2 hours or until cake test done (I use a small wooden skewer).
Place on wire racks and let cool in pans thoroughly. Remove from pans and peel off paper.
Brush all over with brandy and wrap in plastic film. Keep in a freezer gallon bag in the refrigerator. Moisten loaves with brandy every 4 days for 3 weeks before serving.
Rum Cake
Rum Cake
This cake is super moist and super delicious.
Batter:
1 Duncan Hines yellow cake mix
1 package vanilla instant pudding mix
4 eggs¼ cup water
½ cup oil
½ cup rum
1 teaspoon vanilla
Glaze:
½ cup margarine
¾ cup water
1 cup sugar
½ cup rum
Preheat oven to 325 degrees. Beat together all batter ingredients until smooth. Pour into greased tube or Bundt pan. Bake for 1 hour and cool for about 30 minutes.
To make glaze, melt margarine, water and sugar in the microwave. Stir until sugar is dissolved and mixture is thoroughly combined. Stir in rum. Remove cake from pan and poke LOTS of holes in the top and sides. Place cake on rack over waxed paper and slowly drizzle glaze over cake. Let it absorb and continue to pour until used up. Any that drips onto the waxed paper can be picked up and poured again over the cake. This cake keeps well and is slightly better the second day after the glaze has been fully absorbed.
You can use any kind of rum; buy the cheapest since you are not actually drinking it.
This cake is super moist and super delicious.
Batter:
1 Duncan Hines yellow cake mix
1 package vanilla instant pudding mix
4 eggs¼ cup water
½ cup oil
½ cup rum
1 teaspoon vanilla
Glaze:
½ cup margarine
¾ cup water
1 cup sugar
½ cup rum
Preheat oven to 325 degrees. Beat together all batter ingredients until smooth. Pour into greased tube or Bundt pan. Bake for 1 hour and cool for about 30 minutes.
To make glaze, melt margarine, water and sugar in the microwave. Stir until sugar is dissolved and mixture is thoroughly combined. Stir in rum. Remove cake from pan and poke LOTS of holes in the top and sides. Place cake on rack over waxed paper and slowly drizzle glaze over cake. Let it absorb and continue to pour until used up. Any that drips onto the waxed paper can be picked up and poured again over the cake. This cake keeps well and is slightly better the second day after the glaze has been fully absorbed.
You can use any kind of rum; buy the cheapest since you are not actually drinking it.
Sunday, December 26, 2010
Homemade Palitaw
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!
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!
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!
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