Yema Balls

INGREDIENTS:

• 3 egg yolks
• 180 g condensed milk
• 120 g mashed potato
• 1 tablespoon plain flour
• 1 teaspoon vanilla essence
• 1 tablespoon butter
• 1/8 teaspoon salt

SUGAR GLAZE:

• 100 g sugar
• 60 ml water
• 1/8 teaspoon cream of tartar

DIRECTIONS:

• Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper

Sapin Sapin

Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many. Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

       Estimated cooking time: 1 hour and 30 minutes

INGREDIENTS:

•  1 1/2 cups malagkit dough (galapong)
• 1/2 cup rice galapong
• 2 1/2 cups white sugar
• 3 cups cooked ubi (mashed)
• grated coconut
• 4 cups thick coconut cream (from 2-3 coconuts)
• 2 cans (big) condensed milk
• food coloring; violet & egg-yellow

INSTRUCTIONS:

• Blend all ingredients except mashed ubi and food coloring.
• Divide Into 3 Parts: 

To 1st part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.
To 2nd part – add egg-yellow coloring. Mix well.
To 3rd part – just plain white, nothing to add.

• Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
• Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
• Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
• Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
• Cool before slicing.

Ensaymada

INGREDIENTS:
-3 1/2 to 4 teaspoonfuls of yeast
-1/3 cup of lukewarm water
-1 1/2 teaspoonfuls of white sugar
-1/2 cup diluted evaporated milk or undiluted whole milk
-1/2 cup white sugar
-1/4 melted butter
-3 egg yolks
-2 1/2 to 3 cups unsifted all-purpose flour (after measuring sift flour)

Grated mild white or yellow cheese, white sugar, softened butter for top or filling

DIRECTIONS:

-dissolve the yeast in the lukewarm water and 1 1/2 teaspoonful of white sugar. mix, then set aside until bubbly. mix everything together until well incorporated and smooth. transfer dough into a greased bowl, let rise for one hour, then form into a log, flatten out and fill with cheese and butter (optional), or just coil into a snail shape in a greased pan. if you are making individual cakes, divide the dough in equal pieces, roll into logs and coil or knot and place in greased muffin tins. let rise for another hour, then brush with butter and bake in a preheated 300°F oven for 25 minutes or until lightly brown. cool completely, slather with butter, dust with sugar and top with grated cheese, if desired. 

Champorado (Chocolate Rice Pudding)

INGREDIENTS:

-1 cup glutinous (sweet/sticky) rice

-2 1/2 cups water

-1/2 cup (more or less to taste) unsweetened cocoa

-1/2 cup (more or less to taste) sugar

-1/8 tsp. vanilla extract

-some sweetened condensed milk

DIRECTIONS:

-Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir constantly. When rice is ready (rice should be somewhat transparent), add cocoa, sugar and vanilla. Serve in bowls with swirls of sweet condensed milk on top.

Kutsinta

Kutsinta is a brown rice cake, a favorite snack in the Philippines and is good with freshly grated coconut.

INGREDIENTS:

-1 cup rice flour

-2 cups brown sugar

-3 cups water

-1 teaspoon lye water (potassium carbonate solution sold in Asian food stores)

-Freshly grated coconut

DIRECTIONS:

-In a mixing bowl, combine all the ingredients and mix well. Pour into muffin pans, until halfway full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done.

 Remove from the muffin pans and serve with freshly grated coconut. Serves 4. 

Palitaw

INGREDIENTS:
-Sweet rice flour - about a cup.
-3/4 cup water
-coconut flakes
-Lots of white sugar
-Toasted linga (sesame seeds).

DIRECTIONS:
-Mix rice flour with water to make dough. Make little balls then flatten. Boil water in a saucepan. Drop flattened dough balls into boiling water. The cakes are cooked when they float. Remove from water, let cool a little bit, roll in combined sugar and toasted sesame seeds and coconut flakes.

Ube halaya

INGREDIENTS:

-2 lb ube (purple yam) (you can also buy powdered ube from Asian stores)

-250 g sugar

-1 cup sugar (or as desired)

-1 can condensed milk

-2 cups coconut milk

-butter

DIRECTIONS:

-Boil yam until tender and cut into cubes, then grind in a food processor with sugar and coconut milk (if you have the powdered variety, mix ingredients). Transfer to a sauce pan, add the condensed milk (if starting from fresh) and cook over a low fire, stirring continuously. Continue stirring until the mixture turns into a thick paste and separates from the pan. Transfer to a shallow platter or pan and allow to cool. Serve. 

Cassava Cake

This is a classic Filipino dessert enjoyed year round.  Most of the ingredients can be found in an oriental store near you.  I have found the most difficult ingredient to find is usually the coconut cream.  If you can't find it don't worry.  Simply use another can of coconut milk in it's place.  Also it is easier to just buy the cassava already grated.  It should be in the Freezer.  You could cut the recipe in half but then you are left with 1/2 a can of everything.  Or try making one thick cake.  You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan.  I hope you enjoy it!

INGREDIENTS:

-2 Lbs Grated Cassava

-1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)

-1 12 oz. Can Evaporated Milk

-1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)

-1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)

-2/3 Cup Sugar

-3 Eggs plus 3 Egg Whites

-1 Cup Grated Coconut

TOPPING:

-3 Egg Yokes

-1/3 Cup Reserved Sweetened Condensed Milk

-1/3 Cup Reserved Coconut Milk

-1/3 Cup Reserved Coconut Cream

 

DIRECTIONS:

-Preheat oven to 325° f.  In large mixing bowl combine cake ingredients. Mix well.  Pour equally into two large greased rectangular pans.  Bake until top is no longer liquid (approximately 30 minutes).  Mix topping ingredients well and spread evenly on the two cakes.  Bake an additional 20 to 30 minutes.  Cool cakes completely.  Slice each cake into 24 equal squares.

How to make Bibingkang Galapong

                                                   Bibingkang Galapong
INGREDIENTS:
-4 eggs, well beaten
-2 cups coconut milk
-1 cup sugar
-1/4 cup melted margarine
-2 cups rice flour
-2 tablespoons baking powder
-1/2 teaspoon salt
-1/4 cup coco cream, 1/4 cup sugar for topping


DIRECTIONS:
-Add sugar to beaten eggs. 
-Combine salt and flour; add to egg mixture. 
-Add melted margarine, coconut milk, and baking powder. 
-Pour into banana leaf-lined mold. 
-Bake in 375 degrees Fahrenheit oven. 
-When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

Mango float Recipe

Mango float is one of my favorite desserts.

                                                          Mango Float
INGREDIENTS:
-1 cup heavy cream , chilled
-1 cup sweetened condensed milk , chilled
-1 tsp. vanilla extract
-Thin slices of ripe mangoes
-Graham Crackers
-Crushed Graham Crackers

PROCEDURE:
-Blend cream and sweetened condensed milk together. add vanilla. set aside, prefarably keeping it chilled until needed.
-In a square 9x9-inches transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
-Spread one third of the cream mixture , arrange some mango slices, then put another layer of the crackers. Repeat the process, ending with the crush graham crackers or with the cream mixture on top.
-Sprinkle with chopped nuts(optional). Garnish with more slices of mangoes for special occasion. makes 9-12 servings.

How to make Fresh Mango Shake

Discover how to make Fresh Mango Shake in our easy Procedure
       -Fresh Mango Shake is also Profitable Business
       -Affordable

                                                                       Fresh Mango
THINGS YOU NEED:
         - Electric Blender
         - Big Spoon (plastic)
INGREDIENTS:
         * Mangoes
         *Milk
         *Sugar
         *Crush Ice
         *Water
STEPS:
         -Cut the mangoes into small pieces and put in the blender.
         -Add Milk and Sugar
         -Crush Ice
         -Water
         -Blend at the lowest at first , then medium , then High.
         -Pour the Fresh Mango Shake in a serving glass.

                                                              Fresh Mango Shake