2 pounds grated cassava
One 16 ounce can less 6 tablespoons coconut cream
½ cup sugar
6 tablespoons coconut cream
One 14-ounce can condensed milk
2 cups coconut milk
5 whole eggs
6 tablespoons condensed milk
One 13-ounce can evaporated milk
Grated coconut
Toppings
2 egg yolks, beaten
Directions:
1. Preheat oven to 350F. In a mixing bowl, In a mixing bowl, combine pudding ingredients. Save 6 tablespoons coconut cream for topping.
2. Mix well. Pour mixture into a buttered 11-3/4 inch shallow rectangular cake pan and bake for approximately 30 minutes.
3. Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.
Bilo bilo
1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit rice soaked in water
refined white sugar
Sauce
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
Banana leaves Directions:
1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside.
Place ground malagkit in a cheese cloth and squeeze out water.
2. Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
3. Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the balls
on the pan. Set aside.
4. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
5. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
6. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
7. Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.
Ingredients:
1/4 cup butter
1/3 cup ground unsalted almonds
1 cup coconut flakes
12-ounce can condensed milk
1 cup sifted flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar 3 eggs, separated
1/3 cup cold water
1 teaspoon vanilla confectioner’s sugar
Directions:
1. Line a 10-by-15-inch jelly-roll pan with foil. Preheat oven to 375F.
2. Melt butter and pour into foiled pan. Mix nuts and coconut flakes and sprinkle evenly in pan. Drizzle with condensed milk.
3. Sift together flour, cocoa, salt, baking soda and sugar.
4. Beat egg yolks in bowl until fluffy.
5. Blend sifted dry ingredients, water and vanilla and beat for another minute.
6. Beat egg whites separately until stiff and fold into mixture.
7. Pour into pan and bake for 20 minutes or until cake is done. Sprinkle with confectioner’s sugar. Transfer to a cookie sheet, roll in jelly-roll fashion and wrap with a towel to set until cool.
8. Transfer to a serving platter and sprinkle with more confectioner’s sugar.
9. Slice to serve.
Ingredients:
8 egg yolks
8 egg whites
1/2 cup sugar
1/3 cup water
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sifted cake flour
1/3 cup melted Butter
1/3 teaspoon orange extract
1/4 teaspoon lemon extract
1 teaspoon cream of tartar
3/4 cup sugar
Procedure:
1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.
2. When sugar granules are well blended in the mixture. At low speed, add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff for about 4 minutes.
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
6. Pour the mamon mixture into the greased molds until 3/4 full.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter or grated cheese and roll in a plate of sugar.
Palabok can be a heavy snack so a small serving is just enough to fill you up. It’s thick sauce and rich taste makes it an irresistible afternoon snack.
Ingredients:
Corn oil
Garlic, minced finely
1 cup bean curd (tofu) diced
½ cup lean pork, diced
½ cup squid cut into rings
1 cup shelled oysters
2 to 3 cup shelled whole medium sized shrimps w/o the head
Pinch of salt
1/2 teaspoon ground white pepper
1 pound rice noodles (bihon)
Sauce:
cooking oil
finely minced garlic
finely minced onion
annatto liquid (around 2 tbsp) -bottled or from soaked annatto seeds
lots of garlic toasted but not burned - set aside
2 tbsp. Cornstarch
1 cup tofu - mashed into tiny pieces
1 cup pork cracklings (chicharon) - pound to powdery consistency
-1/2 c. smoked flaked fish (tinapa)
-1/2 c. minced scallions
1 cup shrimp juice **
Preparations:
** Prepare the shrimp juice by pureeing shrimp heads in a food processor or pounding them using an almires or mortar and pestle. Add 1/2 cup of water to the puree, mix, mash and strain. To save yourself from the process of shrimp juice pureeing, purchase ready-made sauces or any shrimp bisque.
1. Heat oil and saute garlic until brown.
2. Add bean curd, pork, oysters and squid. Set aside.
3. In the same skillet, leave remaining oil and cook the sauce,
4. Heat the oil. Saute garlic and onion.
5. Add anatto water.
6. Dissolve the cornstarch in the shrimp juice and add to the mixture.
7. Add the bean curd and simmer over moderate heat stirring continuously until thick.
8. Season with fish sauce and pepper- and set aside.
9. Meanwhile, soak the noodles in hot water for about 5 minutes until soft.
10. Drain noodles well and transfer into a serving platter
11. Pour the sauce over the noodles.
12. Garnish with pork cracklings, fish flakes and scallions
13. Sprinkle toasted garlic flakes and top with hardboiled eggs cut into rounds.
14. Serve hot with lemon slices and fish sauce on the side.
Loading ...
