Ingredients:
1/2 cup mochi rice, (malagkit)
5 cup coconut milk
1 cup young cork kernels
sugar,To Taste
1 tsp salt
1 cup coconut cream (first
1 extract from coconut),Grated
How to Cook:
- Boil the washed mochi rice in coconut milk until half done. Add corn, sugar and salt; continue cooking, stirring occasionally until rice and corn are cooked.
- Add coconut cream, or use it to top each serving.
- Share and Enjoy..
Ingredients:
1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour
How to Cook:
- Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan.
- Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
- Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda.
- In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
- Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices.
- When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
- Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
- Cool completely in pan; remove paper; store to mellow. Try and Enjoy
Ingredients:
1 pkg. of white Duncan Hines cake mix
3 eggs
1 cup of Wesson oil
1 cup of 7-Up
2 oz. of chopped walnut tidbits
2 packs. of Royal Pistachio pudding mix
- Mix cake and 1 package pudding together. Bake in Bundt pan at 350 degrees for 40 to 45minutes, don't over bake. Cool cake before tipping upside down.
For the frosting:
1 pkg. of pistachio pudding
1/2 pint of whipping cream
1 cup of milk
- Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.
Ingredients:
2 cups of flour
2 cups of sugar
2 teaspoons of baking soda
1 teaspoon of salt
1 lg. (3 1/2 c.) can of fruit cocktail
2 beaten eggs
For Toppings:
1 cup of brown sugar
1 cup of nuts
How to Cook:
Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately 1
hour.
Ingredients:
1/2 lb. of butter
1/2 cup of superfine sugar
1 cup of pecans, chopped fine
3 cups of cake flour
How to Cook:
- Mix all ingredients. Form into small balls with your hands. Bake on cookie sheet about 20 minutes at 350 degrees (they should bake all the way through without burning).
- Roll in powdered sugar while still warm.
Ingredients:
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
How to Cook:
- Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate.
- Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice.
- Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings.
Ingredients:
For Pumpkin Batter:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup self-rising flour, sifted
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
For Icing:
1 cup powdered sugar, sifted
1 (8 ounce) cream cheese, softened
1/4 cup margarine, softened
1 teaspoon vanilla
powdered sugar, sifted, for rolling and for decoration
How to Cook:
- Preheat oven to 350 degrees. Beat eggs for 5 minutes to make fluffy.
- Add sifted self-rising flour, sugar, and spices along with pumpkin. Mix through.
- Spread mixture into a greased & floured 10"x15" baking pan (a large cookie sheet will work fine). Bake for 15 minutes.
- Take a medium sized kitchen towel (one that is larger than the cookie sheet), lay it flat and heavily sprinkle with sifted flour.
- Invert cake onto towel, and roll cake and the towel together. Cool in fridge.
- Combine softened cream cheese, softened margarine, sifted powdered sugar and vanilla with mixer.
- Once pumpkin cake is cooled, unroll and spread all cream cheese icing over cake.
- Re roll cake, but make sure to not put too much pressure on cake, as icing will ooze out the sides.
- Place seam side down and re fridge again. Sprinkle top with extra sifted flour for decoration
Try this easy and quick miryenda or mid afternoon snack at home. It is delicious and affordable.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish. Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set. Serve and Enjoy.
A pastry or a brioche made with butter (instead of lard) and topped with grated cheese
and sugar.
Ingredients
In Dough:
1/3 cup refined sugar
1 teaspoon salt
1/4 teaspoon instant yeast
1/2 cup all-purpose flour
2 tablespoons water
1/3 cup butter
In Sponge:
1 egg
1 tablespoon refined sugar
2 tablespoons water
1 1/2 cups all-purpose flour
3 egg yolk
1 teaspoon instant yeast
In Topping:
grated cheese
melted butter
sugar
How to Cook:
- Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
- Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.
- Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles.
- Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
- Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.
A popular filipino mid afternoon food miryenda. Deep fried Saba bananas coated in caramelised brown sugar.
Ingredients:
15 pieces of ripe banana (saba type)
bamboo bbq sticks
half a kilo of brown sugar
half a liter of cooking oil
How to Cook:
- Peel your bananas. Heat your deep frying pan with half a liter of oil. Once the oil becomes very very hot, put gently all your bananas (it depends on the size of your frying pan).
- Cook your bananas by mixing them constantly, after about three to five minutes add your brown sugar. It will melt and caramelize. Continue mixing gently the caramel and the bananas.
- If you wish a caramel well melted on your bananas, you can continue cooking this for about five more minutes. Or should you prefer a crunchy sugar coating on your bananas, you should immediately cut the fire.
- Take them off one by one and let the oil drip. Skew them on your bamboo sticks, approximately 3 bananas per stick.
A rich custard made of egg yolks with a layer of soft caramel on top (as opposed to creme brulee, which has a hard caramel top). Sometimes sliced and added to other desserts such as halo-halo.
Ingredients:
10 pieces raw eggs
1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract
How to Cook:
- Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
- Place the egg yolks in a big bowl then beat them using a fork or an egg beater
- Add the condensed milk and mix thoroughly
- Pour-in the fresh milk and mix well
- Put the mold (llanera container mold) on top of the stove and heat using low fire
- Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color
- Spread the caramel (liquid sugar) evenly on the flat side of the mold
- Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
- Cover the top of the mold using an Aluminum foil
- Steam the mold with egg and milk mixture for 30 to 35 minutes.
- After steaming, let the temperature cool down then refrigerate
- Taste and Enjoy.
A sweet and healthy pie filled with ripe mango. You can easily try this at home.
Ingredients:
2 ½ cup of ripe mango, chopped
½ tsp. of corn starch or ½ tsp. of flour
1 cup of sugar
¼ cup of water
1 tsp. of margarine
How to Cook:
- Put the chopped mango in a pie container with pie crust. Sprinkle it with sugar and flour. Pour the water and add a little butter.
- Cover it with pie crust then cook in 10 minutes in 450 F.
- Cook for another 30 minutes in 425 F.
A traditional Filipino pastry, young coconut filled pie. Try this quick and easy pie at home.
Ingredients:
2 cups buko meat
3/4 cup sugar
1/2 cup coconut water
1/2 1/2 cup evaporated milk (or fresh milk)
1/2 cup starch
How to Cook:
Pour directly the uncooked mixture into the pastry-lined pan, top with the second crust, brush with eggwash, bake at 400 deg F for 15 minutes then a further 45 minutes at 325 deg F.
In crusting:
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece eggyolk
1 tsp. vinegar
1/4 cup ice water
In Filling:
4 cups coconut meat
1 cup coconut water
1 300 ml. can Sweetened Condensed Milk
2/3 cup cornstarch
How to Cook:
- Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled.
- Divide dough into 2 parts with one part slightly bigger than the other.
- Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.
- Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool
- then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F.
Ingredients:
6 pieces Crabs, cut in half
2 pieces long chili peppers, sliced diagonally
1/3 cup butter, unsalted
1/4 cup cooking oil
1/2 cup brown sugar
1 thumbsize ginger, grated
2 teaspoon salt
1 teaspoon pepper
1/2 head of garlic, minced
How to Cook:
- Pre-cook the crabs and cut them in half. Set aside.
- In a wok or stir-fry pan, put the butter and cooking oil. Saute the garlic and ginger until the garlic is golden brown.
- Add in the chili peppers, salt, pepper, and brown sugar.
- Put in the crabs and stir-fry. Cover and cook for 10 - 15 minutes.
- If the sauce is watery, remove the crabs and evaporate some of the liquid to make it thick.
- Put the cooked crabs on a serving platter and pour the sauce on top.
- Serve with rice. Enjoy..
Ingredients:
2/3 cups of milk, evaporated
1 ½ cup of sugar
¼ tbsp. of salt
2 spoon of butter
1 bottle of marshmallow cream (7.5 o.z)
½ cup of chocolate
1 tbsp. of vanilla
1 cup of peanut, grind
How to Cook:
- In a Container: Put all together the following ingredients milk, sugar, salt, butter and marshmallow cream.
- Cook it with minimal heat mix continuously and let it boil.
- Remove from heat then add the chocolate peanut and vanilla.
- Pour in a container mold coated with oil. Let it cool.
Ingredients:
5 cups water
1/2 cup white sugar
3 orange pekoe tea bags
1 (12 ounce) can frozen lemonade concentrate
5 cups water
Procedure:
- Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags.
- Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher.
- Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.
Ingredients:
½ cup of kalamansi juice
½ cup of sugar or 1 pcs. of cold concentrated lemonade, in can
¾ cup of cold water
2 pcs. of dalanghita juice
1 cup of cold apricot nectar, in can
1 cup of ginger ale
Procedure:
Mix all ingredients well. It can make up to 8 glasses.
Ingredients:
1 kg. spaghetti noodles
1/2 kg. ground beef
1/2 kg. ground pork
1/4 kg. hotdogs, diagonally sliced
1 kg. tomato sauce (or 3/4 kg. tomato sauce and 1/4 kg. banana catsup)
3 pieces laurel leaves (bay leaves)
1/4 cup brown or white sugar (reduce to 1/8 cup if using banana catsup)
2 green bell peppers, diced
2 onions, chopped
1 head garlic, minced
3 tablespoons of cooking oil
1 cup of water
Salt and pepper to taste
1/2 cup grated cheese
How to Cook:
- Cook spaghetti noodles according to package instructions.
- In a sauce pan or wok, sauté garlic and onions in cooking oil.
- Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes.
- Add tomato sauce or combination of banana catsup and tomato sauce, salt and pepper to taste then let simmer for another 10 minutes
- Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes.
- Optional: add hot sauce e.g. Tabasco for more spice if desired.
- Serve with the cooked spaghetti noodles and grated cheese on top.
Ingredients:
1/2 cup cornstarch
1/2 cup water
1/2 cup sugar
2 cups diluted coconut milk
1 cup toasted sweetened flaked coconut, topping
How to Cook:
- Lightly grease an 8" square or round pan with vegetable oil and set aside.
- 2 In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
- 3 In a small bowl, mix cornstarch and water thoroughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom.
- 4 Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.
Ingredients:
3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced
How to Cook:
- Combine eggs, sugar and salt.Stir in hot milk slowly.
- Add cooked rice, raisins and vanilla.
- Pour into buttered 1 ½-quart baking dish.Set in pan of hot water.
- Bake for 30 minutes in 325 degree oven then stir.
- Sprinkle with cinnamon and dot with butter.
- Continue baking for 60-70 minutes or until set.
