The SALABAT DRINK (Hot Ginger Drink) Recipe Serves 4-5
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| SALABAT DRINK (Hot Ginger Drink) |
Ingredients:
2-3 inches long fresh ginger, pounded
2 tablespoons brown sugar
4-5 cups water
Method:
Boil together for 7-10 minutes. Serve hot. A good hot beverage for puto and other Filipino snacks.
The PINEAPPLE BANANA DRINK RECIPE Serves 12-14
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| PINEAPPLE BANANA DRINK |
Ingredients:
4 cups pineapple juice
2 cups orange juice
3-4 ripe bananas, finely mashed
2 tablespoons lemon juice
1 16-oz. carbonated ginger ale
sugar to taste if desired
pineapple or orange slices as garnish
Method:
In a punch bowl, mix together pineapple juice, mashed bananas, orange juice and lemon juice. Add sugar to taste if desired. Chill. Add cold ginger ale just before serving.
Water can be used instead of ginger ale, if preferred. Garnish with pineapple or orange slices.
The CANTALOUPE BEVERAGE Drink Recipe Serves 6-8
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| CANTALOUPE BEVERAGE Drink |
Ingredients:
1 cantaloupe melon
1/4 cup sugar or desired amount to taste
4-6 cups water
Method:
Cut cantaloupe in half. Scoop seeds out and set aside in a bowl. Mix 1/2 cup water with the seeds. Drain and reserve liquid. Discard seeds. Peel cantaloupe and reserve meat.
Blend cantaloupe meat, reserved liquid and sugar in an electric blender for 20-30 seconds. Transfer to a pitcher or punch bowl. Add water and stir well. Chill before serving.
The BUKO DRINK (Young Coconut Meat Drink) Recipe Serves 6-8
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| BUKO DRINK (Young Coconut Meat Drink) |
Ingredients:
1 16-oz. package frozen shredded young coconut (buko)
with coconut water
1/4 cup sugar or desired amount to taste
4-5 cups water
Method:
Put contents of buko package in a pitcher. Add sugar and water, stir well and serve ice-cold for a refreshing tropical drink.
The UBE MAJA (Purple Yam Pudding) Recipe Serves 8-10
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| UBE MAJA (Purple Yam Pudding) |
Ingredients:
1-1/3 cups glutinous rice flour
2/3 cup regular flour
2/3 cup sugar
1 cup plus 3 tablespoons coconut milk
1 cup grated purple yam (ube)
1/2 cup lightly toasted sweetened coconut flakes topping
Method:
In a bowl, combine and mix until smooth the glutinous rice flour, regular flour, sugar, coconut milk and grated purple yam. Transfer mixture to a lightly greased shallow square or round pan that will fit into a large steamer.
Steam mixture for 20 minutes or until fully cooked. Remove from steamer and let cool. When firm, slice diagonally into serving pieces.
Sprinkle toasted coconut topping on maja just before eating to retain topping crunchiness.
The TURON (Fried Banana Rolls) Recipe Serves 6 or more
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| TURON (Fried Banana Rolls) |
Ingredients:
6 ripe cooking bananas (saba)
12 thin egg roll (lumpia) wrappers
sugar on a platter for coating bananas
vegetable oil for frying
Method:
Peel bananas then cut lengthwise in half. Roll bananas in sugar on a platter. Place cut bananas individually in the middle of the egg roll wrappers and roll like you would a Lumpia.
Wet edge of wrapper with a little water to seal it. In a non-stick skillet over medium heat, fry banana rolls in enough oil until cooked and golden brown on both sides. Drain upright in a colander. Serve warm.
Tip:
Regular bananas can be used in place of cooking bananas. Select ripe but firm bananas, Serve while still warm to retain egg roll crunchiness. if not consumed immediately, regular bananas will turn soft and soggy.
The TROPICAL FRUIT SALAD RECIPE
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| TROPICAL FRUIT SALAD |
Ingredients:
1 large 40-oz. can of Dole Tropical Fruit Salad
1 16-oz. package frozen young coconut meat, thawed
1-1/2 cups sweetened coconut gel
(nata de coco - optional)
1/2 cup condensed milk or desired amount to taste
3/4 cup Nestle cream
Method:
Drain thoroughly all fruit ingredients. Combine the Nestle cream and the condensed milk.
In a deep bowl, blend carefully but thoroughly the milk mixture with the drained fruit ingredients. Chill for 6-8 hours before serving. Serves 12 or more
Note:
If you cannot find canned Nestle cream in your area, substitute a light whipped cream.
The SAPIN-SAPIN (Layered Glutinous Rice Cakes) Serves 8-10
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| SAPIN-SAPIN (Layered Glutinous Rice Cakes) |
2 cups glutinous rice flour
1 cup regular flour
1 cup sugar
1-3/4 cups diluted coconut milk
1/2 cup grated purple yam (ube),
2 tablespoons annatto water
1 cup lightly toasted sweetened coconut flakes for topping
Method:
In three bowls, mix three separate mixtures of 2/3 cup glutinous rice flour, 1/3 cup regular flour and 1/3 cup sugar.
To the first mixture, add and mix until smooth, 1/2 cup coconut mìlk combined with 1-i /2 tablespoons strongly concentrated annatto water.
To the second mixture, add and mix until smooth, 11 cup plus 1-1/2 tablespoons coconut milk. To the third mixture, add and mix until smooth, 1/2 cup grated purple yam, 1/2 cup plus 1-1/2 tablespoons coconut milk.
Transfer the first mixture (with the annatto water) to a lightly greased shallow square or round pan. Steam in a steamer for 10 minutes. Remove from steamer. Add the
second mixture (plain white) on top of the first steamed mixture.
Put back in steamer and steam for another 10 minutes. Take out pan once more and add the remaining third mixture (purple yam) on top of the white layer. Steam for an additional 10 minutes or until top layer is fully cooked.
Let cool. Cut in diagonal shapes when firm. Top with lightly toasted sweetened coconut flakes just before serving.
The PUTO MAYA (Glutinous Rice Cakes) Recipe Serves 12
.jpg "PUTO MAYA") |
| PUTO MAYA (Glutinous Rice Cakes) |
Ingredients:
1-1/2 cups glutinous rice
1 cup regular rice
2-3/4 cups diluted coconut milk
1 cup water
1/2 cup sugar
1-1/2 cups grated fresh coconut
Method:
Combine the two types of rice together and put into a rice cooker. Add coconut milk and water and stir well.
Turn on rice cooker. If cooker turns off automatically and rice is not quite cooked yet, leave the warm button on until rice is soft and fully cooked. With a spoon, pack rice firmly up to the top of regular-sized muffin molds.
Let cool. When firm, unmold to a serving platter. Top with grated fresh coconut and sugar just before serving.
Tip:
This recipe can also be used to make Easy Suman. Use above recipe as is or wrap cooked mixture in banana leaves if desired.
The POLVORON (Powdered Milk Candy) Recipe Yield: 35-40 polvorons
.jpg "POLVORON") |
| POLVORON (Powdered Milk Candy) |
Ingredients:
1-1/2 cups flour
1-1/4 cups milk powder
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon sugar
1-1/2 sticks of butter (6 oz.)
polvoron mold or small biscuit cutter
Method:
In a non-stick pan over low heat, toast flour until light brown. Remove from heat and let cool in a bowl. Add powdered milk and sugar to the toasted flour, blending well. Set aside.
Melt butter in a pan over medium low heat. Add vanilla extract and mix well. Pour melted butter mixture into the bowl of dry mixture, blending well with a wooden spoon until evenly moist.
Press mixture into a polvoron mold, using the back of a spoon to pack it tightly. Release into a flat container. Refrigerate for 20 minutes or so until polvorons are firm.
Wrap individually with cellophane or tissue paper, frilling paper ends for a decorative effect. Keep these festive treats in a tightly covered tin container in the refrigerator.
Note:
If you cannot find a polvoron mold, use a small biscuit cutter. Press polvoron mixture in a large square container to about 1/2-inch thick. Refrigerate for 2 hours and when firm, cut through to bottom of presse4 mixture with a biscuit cutter. Carefully transfer molded polvorons into prepared wrappers. Do the same procedure for the left-over mixture.
The PALITAW (Boiled Rice Cake Dough) Recipe
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| PALITAW (Boiled Rice Cake Dough) |
1 cup glutinous rice flour
1 cup regular flour
3/4 cup water
1 cup grated fresh coconut meat
1/4 cup lightly toasted sesame seeds
sugar, desired amount for topping
Method:
Combine glutinous rice flour, regular flour and water in a bowl until a smooth dough is formed. Form into small balls (1-inch diameter) then flatten balls by pressing thumb in the middle and stretching dough to make it oblong-shaped. Make thickness even (less than 1/4-inch thick).
Boil water in a deep pan. Drop each formed dough into the boiling water. When dough floats on top, remove from pan and transfer into a bowl of cold water with ice. Remove from bowl when cool enough.
Roll in grated fresh coconut meat and arrange on a platter. Just before serving, sprinkle both sides with combined mixture of sesame seeds and sugar. Serve immediately.
Yield: 20 pieces
Tip:
This dessert should be consumed immediately. Otherwise, it will become soggy with liquified sugar that will be soaked into the dough if left uneaten for a long period of time.
This can also be sprinkled with an equal combination of brown and white sugar.
Notes and Tips:
Another method in forming palitaw is to roll dough flat and thin with a rolling pin. Cut into pieces with an oblong or a round cookie cutter.
The MOCHIKO BIBINGKA (Sweet Rice Cake) Serves 8-10
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| MOCHIKO BIBINGKA (Sweet Rice Cake) |
Ingredients:
2 cups Mochiko flour
3 eggs, beaten
1-1/4 cups 1% milk
1/4 cup condensed milk
1/2 cup plus 1 tablespoon sugar
2 tablespoons melted butter
1 teaspoon pure vanilla extract
1/2 teaspoon salt
Method:
Topping: 1/2 cup coconut sport (maca puno)
In a bowl, mix together all ingredients except topping until smooth. Transfer to a lightly greased pan. Bake at a pre heated 3500 oven for about 35 minutes.
Put a small amount of topping on top of cake and broil in oven at 3500 for 2-3 minutes, taking care not to burn top. Leave oven door slightly open while broiling.
Remove from oven and let cool. Slice into serving pieces when firm.
The MARUYANG SAGING (Banana Fritters) Recipe Serves 6-8
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| MARUYANG SAGING (Banana Fritters) |
Ingredients:
6-8 ripe cooking bananas (saba)
1/2 cup regular flour
in cup rice flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup 1% milk
1/4 cup sugar
vegetable oil for frying
Method:
Peel bananas and cut lengthwise into 3 pieces. Set aside.
Mix the two types of flour, baking powder, salt, egg, milk and sugar to form a batter in a bowl. Dip the sliced banana pieces in batter, then fry in a non-stick skillet over medium heat in enough oil until golden brown on both sides.
Drain on paper towels. Roll in sugar just before serving.
The MAJA MAIS (Corn Pudding) Recipe Serves 840
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| MAJA MAIS (Corn Pudding) |
Ingredients:
1 cup cream-style canned corn
1-1/2 cups coconut milk or 1% milk
1/2 cup sugar
1/2 cup cornstarch
1/2 cup cold water
1 cup lightly toasted sweetened coconut flakes topping
Method:
Grease one square or round pan with vegetable oil. Set aside. Prepare topping.
In a non-stick pan, bring to a gentle boil the coconut milk, creamed corn and sugar until well blended. In a small bowl, mix 1/2 cup cornstarch and 1/2 cup water. Stir until smooth.
Slowly add this cornstarch mixture into the boiling milk mixture, stirring fast until thickened (2-4 minutes) and fully cooked. Pour into the prepared pan and let cool until firmly set.
Slice diagonally into serving pieces. Sprinkle toasted coconut topping just before eating to retain topping crunchiness.
The MAJA BLANCA (White Pudding) Recipe Serves 8-10
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| MAJA BLANCA (White Pudding) |
Ingredients:
1/2 cup cornstarch
1/2 cup water
1/2 cup sugar
2 cups diluted coconut milk
1 cup toasted sweetened coconut flakes topping
Method:
Lightly grease a square or round pan with vegetable oil. Set aside. Prepare topping.
In a non-stick pan over medium heat, bring to a gentle boil the coconut milk and sugar until well blended. In a small bowl, mix 1/2 cup cornstarch with 1/2 cup water. Stir until smooth.
Slowly add this mixture to the boiling milk mixture, stirring fast until thickened (2-4 minutes) and fully cooked. 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 topping crunchiness.
The LECHE FLAN (Egg & Milk Flan) Recipe Serves 4-5
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| LECHE FLAN (Egg & Milk Flan) |
To Caramelize Sugar:
In a small pan over medium low heat, melt 1/3 cup sugar, taking care not to burn it.
When sugar has melted and turned golden brown, vigorously stir in two tablespoons water to blend. Transfer to a small leche flan mold. Swirl caramelized sugar inside the mold. Set aside.
Flan Mixture:
4 eggs, beaten
1/3 cup plus 2 tablespoons sugar
1-1/2 cups 2% milk
1/4 cup condensed milk
3/4 teaspoon pure vanilla extract
Method:
Preheat oven at 3500 and fill a big pan with about 1/2-inch high water. In a bowl, blend throughly flan mixture ingredients. Pour mixture into leche flan mold with caramelized sugar (see procedure above). Place mold on pan with water in oven. Bake for 30-40 minutes or until firm.
Let cool. Chill before serving. Unmold from container to a serving dish.
Note:
You may easily caramelize sugar in the microwave using specifically the thin Corning glass pans (or the microwave method might not work). In a Corning glass pan, mix 1/3 cup sugar with 2 tablespoons water.
Microwave in high heat for 3 minutes. Take out pan and swirl liquified sugar, then puf back in the microwave and cook for another minute or until golden light brown. Swirl caramelized sugar inside the mold. Set aside.
The KUTSINTA (Moist Cakes) I eliminated the lye water solution (potassium carbonate) which is traditionally used in this recipe.
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| KUTSINTA (Moist Cakes) |
Ingredients:
1 cup water
1/2 cup annatto water
1/3 CU sugar
6 tablespoons flour
6 tablespoons cornstarch
1 cup grated fresh coconut for topping
Method:
In a bowl, mix water, annatto water, sugar, flour and cornstarch until smooth. Fill non-stick mini-muffin or mini-tart molds up to the top and steam for 10 minutes.
Let cool totally, approximately 1 hour. Unmold when firm, using a metal spatula to lift cakes out of mold. Top kutsinta with grated fresh coconut just before serving.
Yield: 24 small cakes
The HALO-HALO (Mixture of Preserved Fruits in Shaved Ice) Serves 1
.jpg "HALO-HALO") |
| HALO-HALO (Mixture of Preserved Fruits in Shaved Ice) |
Ingredients:
For 1 tall glass serving:
1-2 tablespoons sweet beans preserve
1-2 tablespoons coconut sport (maca puno)
1-2 tablespoons jackfruit preserve (langka)
1-2 tablespoons purple yam (ube) jam
2 tablespoons cooked banana preserve (saba)
1 tablespoon leche flan (optional)
shaved or finely crushed ice to fill the rest of the glass
evaporated milk
sugar to taste, if desired
vanilla ice cream
Method:
Prepare tall soda glasses for individual servings. Layer the top five ingredients and sugar to taste at the bottom of the serving glass. Add the shaved ice packing it up to the top of the glass.
Add a little evaporated milk, a small scoop of vanilla ice cream and the leche flan on top.
Dig into the mixture with a spoon and mix all ingredients together to blend all flavors. Eat immediately.
The HALEYANG UBE (Purple Yam Jam) Recipe
.jpg "HALEYANG UBE") |
| HALEYANG UBE (Purple Yam Jam) |
Ingredients:
2-1/2 cups grated purple yam (ube)
1 cup 1% milk
1/2 cup evaporated milk
1/2 cup condensed milk
1 teaspoon pure vanilla extract
1/2 cup sugar or desired amount to taste
1/4 teaspoon salt
2 tablespoons butter
Method:
Mix all ingredients together. In a non-stick skillet over medium low heat, stir mixture constantly for about 30 minutes or until cooked and thickened into a paste.
Brush an 8-inch round pie pan with butter and transfer the cooked mixture into it. Smooth top with the back of a spoon and lightly brush with butter. Let cool.
Serves 10 or more
The GINATAANG MAIS (Glutinous Rice & Corn in Coconut Milk) Serves 6-8
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| GINATAANG MAIS |
Ingredients:
1 cup glutinous rice (sweet rice)
2 cups diluted coconut milk
2 cups water
1/2 cup sugar or desired amount to taste
1/2 teaspoon salt
2 cups grated fresh sweet corn
Method:
In a covered deep non-stick pan over medium heat, bring to a boil the coconut milk, water and glutinous rice. Reduce heat to medium low. Gently simmer for about 10 minutes, stirring occasionally. Add grated corn, sugar and salt.
Continue to simmer for another 20 minutes or until the cooked rice mixture has reached the consistency of a heavy creamed soup. Stir frequently. If you desire a thinner mixture, add a little more water.
Serve warm in individual bowls.
