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Cheese Puto

5.0 from 1 reviews


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Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: About
40 Pieces
Ingredients
1-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
3 eggs
6 ounces evaporated milk
cup water
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup cheddar cheese, shredded
Equipment
mini puto molds
Instructions
Prepare lower part of steamer with water and bring to a boil.
In a large bowl, combine flour, sugar and baking powder. Mix well.
Add eggs on at a time and using an electric mixer, beat after each addition. Add milk and beat until smooth. Add water and continue to beat
until batter is thin and smooth. Add butter and vanilla extract. Stir until well blended. Add of the cheese and stir until combined.
Fill molds with batter up to full. Arrange molds in a single layer on steamer rack and place over steamer. Lower heat to medium and steam
puto for about 8 to 10 minutes or until toothpick inserted comes out clean. Turn off heat and top each puto with the remaining cup of cheese.
Cover for about 1 minute to allow residual heat to melt cheese. Allow puto to slightly cool before removing from molds

Ham and Cheese Bread Rolls


4.0 from 1 reviews
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Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 1
Dozen
Ingredients
3 eggs
cup milk
1-1/2 cups bread crumbs
1 teaspoon Italian seasoning
12 slices white bread
cup seedless strawberry jam
12 slices ham
4 ounces Velveeta cheese (or any quick melt), cut into -inch x 3-
inch strips
oil
Instructions
In a bowl, combine eggs and milk and whisk together until well-
beaten. In a shallow dish, combine bread crumbs and Italian seasoning.
Trim edges of bread and with a rolling pin, flatten until very thin. Spread about a teaspoon of jam on top side of bread slice. Arrange a piece of
ham over jam. Place cheese strip at the edge of bread and roll bread into a log to enclose filling. Press lightly on seams to completely seal (or
secure with toothpicks and remove when ready to dredge in bread crumbs). Repeat with remaining bread slices.
Dip bread rolls in egg mixture and roll in bread mixture, patting down crumbs to fully coat.
In a wide, thick-bottomed pan over medium heat, heat about 2-inch deep of oil. Place prepared bread rolls seam side down and fry until golden,
turning on sides as needed. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot
Bibingku (Mini Bibingka)
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Prep time: 20 mins Cook time: 30 mins Total time: 24 hrs and 50 mins
Yield: 12 Pieces
Ingredients
1 cup long grain rice
water
1 tablespoon baking powder
teaspoon salt
1-1/4 cups evaporated milk
3 eggs, well-beaten
cup sugar
2 tablespoons butter, melted
2 salted duck eggs, peeled and sliced thinly
freshly-grated coconut
sugar to taste
butter or margarine to taste
Additional Equipment
banana leaves
Instructions
In a bowl, combine rice and enough water to cover. Refrigerate and
soak overnight. Rinse rice in cold water and drain well. In a food processor, grinder or blender, process rice, adding about cup water as
needed, until finely ground. If texture is grainy, return to processor and grind again until smooth. Place milled rice in a cheesecloth and squeeze
to dispel of liquid. Place on a colander with cheesecloth for about 5 to 6 hours to drip until completely dry. This will amount to about 1-1/2
cups of ground rice.
Rinse banana leaves under warm water and trim away thick edges. Cut leaves into 6-inch diameter rounds. Quickly pass and heat leaves over
stove flames for a few seconds or until just softened. Line individual muffin holes with banana leaves, making sure they are intact with no rips.
In a bowl, whisk processed rice to break off lumps. Add baking powder and salt and stir together to combine.
In a bowl, combine evaporated milk, beaten eggs, sugar and butter. Add to rice mixture and stir together until just combined.
Pour batter into prepared muffin pans to full. Top with salted egg slices and bake in a 375 F oven for about 15 to 25 minutes or until top is
golden brown and toothpick inserted in middle comes out clean.
Remove from oven and brush top with additional butter. Sprinkle with sugar and top with grated coconut. Best served hot

Cheese Cupcakes
5.0 from 5 reviews
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Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield:
18 Servings
Ingredients
1-3/4 cups flour, sifted
2 teaspoons baking powder
teaspoon salt
cup butter
cup sugar
2 eggs
1 can (14 ounces) sweetened condensed milk
cup quick-melt cheese, shredded
cup cheddar cheese, shredded
Instructions
In a large bowl, combine flour, baking powder and salt.
In a medium bowl, beat butter, sugar and eggs.
Beginning and ending with flour mixture, add flour mixture in thirds and of sweetened condensed milk in between (1/3 flour mixture,
condensed milk, flour mixture, condensed milk and flour mixture). Beat at low speed with every addition.
Add quick-melt cheese and stir to combine.
Using a scoop or spoon, fill paper-lined muffin cups to full. Top with cheddar cheese and bake in a 350 F oven for about 20-25 minutes or
until toothpick inserted comes out clean and top is golden. Allow to cool
AVOCADO ICE CREAM
5.0 from 1 reviews
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Prep time: 10 mins Total time: 7 hours and 10 mins Yield: 10 to 12
Servings
Ingredients
5 large avocados
cup sugar
very tiny pinch of salt
1 (14 ounces) can sweetened condensed milk
1-1/2 cups heavy cream
1 cup coconut milk (plus additional cup if needed for blending)
Instructions
Cut avocados in half, remove pit and with a spoon, scoop out flesh.
In a food processor or blender, combine avocado and sugar. Puree
until smooth. Add salt.
Add to food processor the condensed milk, heavy cream and
coconut milk. Pulse for about 10 to 15 seconds until combined.
Spoon mixture into a resealable bag, squeeze out excess air and
close bag. Lay flat in the freezer and freeze for about 1 to 2 hours or
until almost firm. Remove from bag and break into chunks. Return
to food processor and blend until smooth.
Transfer mxiture into a loaf tin or airtight container with tight-fitting
lid. Cover with plastic wrap; pressing down plastic onto surface of mixture. Freeze for another 4 to 5 hours or until firm

A few things to note:

For the initial freezing, lay the resealable bag flat in the freezer. This way the mixture firms up thin and will be easier to blend again in the food
processor.
I used a stainless steel loaf tin to store my ice cream but an airtight container with tight-fitting lid works well. Cover the mixture with plastic
wrap, pressing down the plastic on surface of the ice cream (film will be touching ice cream). This is to prevent ice crystals while the ice cream
freezes.
I have a cheap $20 blender which has seen better days and the poor thing struggled in processing the frozen mixture on the second blending
stage. I had to add about 1/2 cup of coconut milk to help my blender along. If you encounter the same problem, please, please do not use
water as this will affect the texture of the ice cream. More water, more ice crystals!

Maja Blanca Espesyal


4.5 from 2 reviews
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Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 6
to 8 servings
Ingredients
2 (14 ounces each) coconut milk
1 (12 ounces) evaporated milk
1 (14 ounces) condensed milk
cup sugar
1 (15 ounces) sweet kernel corn, drained
1 cup cornstarch
cup water
For the Latik
2 cups coconut cream
Instructions
Brush bottom and sides of a large baking dish with coconut oil (from
cooking the latik).
In a large pot, combine coconut milk, evaporated milk, condensed
milk and sugar. Stir well until blended and sugar is dissolved. Over
medium heat, bring to a boil, stirring occasionally. Add corn and
continue to cook for about 2 to 3 minutes.
In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking
vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer
mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2
hours or until completely cooled and set.
Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.
For the Latik
In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower
heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
Continue to cook and stir until curds turn golden brown. In a fine mesh sieve, drain latik from the oil.
Notes
For extra flavor, you can use the liquid drained from the can of corn kernels to dissolve the cornstarch. Just add enough water to the canning
liquid to make cup

Pichi-Pichi
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Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins
Yield: 2 Dozens
Ingredients
1 (16 ounces or 2 cups) package frozen grated cassava, thawed
2 cups coconut juice
1 cup sugar
teaspoon lye water
1 cup grated mature coconut
Instructions
In a bowl, combine cassava, coconut juice and sugar. Mix well until
sugar is dissolved. Add lye water and mix well.
Pour mixture into individual molds and arrange molds in a a
steamer. Steam for about 50 minutes to 1 hour or until
translucent.
Remove from steamer and allow to cool for about 20 to 30
minutes. Remove pichi-pichi from molds and roll in coconut to
fully coat.
Notes
Regularly stir cassava mixture while pouring into molds to evenly-
distribute the cassava as it tends to settle at the bottom of bow

Brazo de Mercedes
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Author: Lalaine Manalo Prep time: 30 mins Cook time: 1 hour
Total time: 1 hour 30 mins Yield: 4 to 6 Servings
Ingredients
For the Custard Filling
10 egg yolks, beaten
1 (14 ounces) can condensed milk
1 teaspoon vanilla extract
zest of 1 lemon
For the Meringue
10 egg whites
1 teaspoon cream of tartar
1 cup superfine sugar
cup powdered sugar
Instructions
In a double broiler over low heat, combine egg yolks, milk, vanilla
extract and lemon zest. Cook, stirring regularly, for about 30 to 40
minutes or until mixture thickens into a spreadable paste.
Transfer custard into a bowl and cover with wax paper until ready to use.
In a bowl, combine egg whites and cream of tartar. Using an electric mixer, beat at low speed. As the egg whites start to turn opaque and begin
to fluff into a thick foam, gradually add the sugar in small amounts and continue to beat while gradually increasing speed of mixer until stiff
peaks form. The whipped whites will be smooth and glossy, with no sugar grains.
Line a 14 x 16 baking sheet with wax paper and lightly grease surface of paper. Transfer meringue onto prepared baking sheet and using a
spatula, spread evenly across into about -inch thick. Bake in a 350 F oven for about 20 minutes or until meringue is set and top has turned to
light brown. Remove from oven and allow to cool.
Using a fine mesh sieve, light dust top with powdered sugar. Place another layer of greased wax paper and another baking sheet over meringue.
Gently invert meringue onto the new baking sheet and peel the wax paper on top.
Spoon custard on top and spread evenly on cooked meringue, leaving about without filling. Starting on the filled side, carefully roll meringue
into a log. Cover both ends of the brazo de mercedes with wax paper and chill in the refrigerator for about 1 hour. To serve, cut into desired
thickness.

Use fresh eggs as they whip better. Let egg whites stand at room temperature for about 30 minutes before beating.
Use a copper, stainless or glass bowl. Avoid aluminum bowls as they can turn egg whites to gray.
Use very clean and dry bowls and beaters. Fats or any residue can affect the eggs volume. Make sure no traces of yolk get into the whites as
they will not expand properly.
Add sugar slowly to not lose volume.
Do not overbeat! You know they have reached stiff peaks when the whipped whites no longer slide around when the bowl is tilted.
To prevent the egg yolks from curdling, make sure to cook the custard over low heat.

Calamansi Bars
5.0 from 1 reviews
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Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Yield: 8
Servings
Ingredients
For the Crust
cup butter, softened
1 cup flour
cup powdered (confectioner's) sugar
teaspoon salt
For the Filling
1-1/2 cups sugar
cup flour +1 tablespoon
4 eggs, beaten
cup calamansi juice
powdered sugar for dusting
Instructions
For the Crust
In a bowl, combine butter, flour, sugar and salt. With hands, mix together until just combined. Transfer dough to a ungreased skillet and gently
press into bottom of skillet. Using the back of a spoon, gently smooth and even out surface of dough. Bake in a 350 F oven for about 15 to 20
minutes or until firm and lightly browned. Remove from oven and allow to cool.
For the Filling
In a bowl, whisk together sugar and flour. Add eggs and calamansi juice. Whisk together until well blended. Pour over crust and bake in a 350
F oven for about 20 to 25 minutes or until set. Remove from pan and allow to cool. Using a fine mesh sieve, dust top with powdered sugar.
Slice into servings.
Leche Flan
4.5 from 14 reviews
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Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins
Yield: 3 Llaneras
Ingredients
9 tablespoons sugar
12 egg yolks (from large eggs)
1 (14 ounces) can sweetened condensed milk
1 (12 ounces) can evaporated milk
Equipment
3 llanera molds
Instructions
In each llanera, place 3 tablespoons sugar. Set llanera over low
heat until sugar is melted and golden. Using tongs, move llanera
repeatedly over flames to prevent sugar from burning and to
distribute melting liquid on bottom of mold . Remove from heat
and allow caramel to cool and harden.
In a medium bowl, combine egg yolks, evaporated milk and condensed milk. Gently stir in a circular motion until blended. With a cheesecloth,
strain egg-milk mixture. Pour strained mixture into prepared llaneras.
Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath). Bake in a 375 F oven for about 50 minutes
to 1 hour or until toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve,
turn flan over on a serving plate, ending with caramel on top.
Notes
Never beat the egg-milk mixture but stir gently in one circular motion to prevent bubbles. The real secret to smooth and creamy leche flan is
straining the egg-milk mixture with a cheesecloth before pouring into molds

Banana Turon
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Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 2
Dozens
Ingredients
12 saba bananas
1 cup sugar
24 spring roll (lumpia) wrappers
cup sweetened jackfruit, sliced into strips
oil
Instructions
Prepare bananas by peeling and cutting lengthwise into two halves.
Roll in sugar.
Separate wrappers into individual sheets. On a flat working surface,
lay wrapper like a diamond. Arrange 1 banana slice in the middle of
diamond and place 2 to 3 jackfruit strips lengthwise on top of
banana slice. Fold bottom pointed end of wrapper over filling. Fold
side ends of the sheet inward and roll into a log. Wet the pointed
edge of the wrapper to completely seal. Roll sealed springrolls in
sugar. Repeat with the remaining bananas.
In a skillet over medium heat, heat about 1-inch deep of oil. Add banana spring rolls seam side down and fry, turning once or twice, for about
3 to 5 minutes on each side or until crisp and golden brown
Mango and Cream Cheese Turon
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Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 1
Dozen
Ingredients
2 ripe but firm Philippine mangoes
cup sugar
12 springroll wrappers
4 ounces cream cheese, cut into -inch thick strips
oil
Instructions
Slice mangoes and with a spoon, scoop flesh from skin. Discard pits.
Cut each side lengthwise into 3. Roll each slice in sugar.
Separate springroll wrappers into individual sheets. On a flat working
surface, lay wrapper like a diamond. Arrange 1 mango slice in the
middle of diamond and place cream cheese slice lengthwise on top of
mango slice. Fold bottom pointed end of wrapper over filling. Fold
side ends of the sheet inward and roll into a log. Wet the pointed
edge of the wrapper to completely seal. Roll sealed springrolls in
sugar. Repeat with the remaining mangoes.
In a skillet over medium heat, add about 1-inch deep of oil. Add
springrolls seam side down and fry, turning once or twice, for about 3 to 5 minutes on each side or until golden brown and crisp

Mango Royale
5.0 from 1 reviews
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Prep time: 20 mins Total time: 12 hrs and 20 mins Yield: 12 Servings
Ingredients
3 cans (8 oz each) Nestle Table Cream, chilled
1 can (14 oz) condensed milk, chilled
30 graham crackers, 4-inch in length
2 to 3 Philippine Mangoes, chilled
1 cup Mango Puree
For the Mango Puree
2 to 3 Philippine mangoes (about 2 cups)
cup sugar
Instructions
In a bowl, whip cream until double in volume. Gently fold in condensed milk and mango puree until just combined.
Line the bottom of a 9 x 6 x 2-inch baking dish with graham crackers, breaking pieces as needed to fit sides.
Spoon of cream mixture on crackers and spread to cover.
Arrange another layer of graham over cream. Spoon and spread of the cream mixture. Repeat with another layer of graham crackers. Spoon
and spread remaining of the cream mixture on top of crackers. Cover tightly and refrigerate overnight.
Freeze for about 30 minutes before serving. Slice mangoes and cut flesh into balls or slice thinly, discarding stones. Arrange mango slices or
balls on top of cake. Cut into squares to serve.
For the Mango Puree
Slice 2 to 3 mangoes, peel and coarsely chop flesh. In a food processor, pulse once or twice until processed but not completely smooth. In a
saucepan, combine mango puree with sugar and bring to a simmer. Cook, stirring regularly, for about 3 to 5 minutes or until thickened and
sugar is dissolved. Allow to cool completely

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