Peanut Squares

Ingredients:

• 1 cup of shelled roasted peanuts
• 1/2 cup of sugar
• 3/4 cup of milk
• 1/4 cup of sugar for the pastry board

 Directions:

1.  Put the peanuts through a meat grinder with a medium blade.
2. Then place them in a saucepan with the 1/2 cup of sugar and the milk. Mix well.
3. Place the peanut mixture over medium flame and cook
4. Stir constantly, until the mixture boils and the sugar dissolves.
5. Lower the flame and cook, stir often, until the mixture thickens.
6.  As the mixture gets very thick, stir continually, to prevent sticking.
7. This will take around 15 minutes.
8.  When the mixture is so thick that you can see the bottom of the pan when you stir, remove from stove.
9.  Sprinkle the 1/4 cup of sugar on the pastry board.
10. Turn the peanut mixture out onto the sugar and flatten it out with a spatula.
11. Allow it to cool so you can handle it.
12.  Next roll it out with a rolling pin until the mixture is about 1/4 inch thick.
13. With a knife, cut the mixture into small squares or with a cookie cutter.
14.  Remove the cookies from the pastry board with a spatula.
15. This recipe makes 3 1/2 to 4 dozen.

 

 

 

Bicho-bicho

Ingredients:

• 1 pk Mochi flour
• 1 Coconut; grated, place -coconut in a large bowl
• 1 1/2 c Hot water; pour into bowl -of coconut
• 1/3 Box of dark brown sugar
• 1/4 c Cold water

Directions:

1. Squeeze grated coconut in water then strain coconut water in clean dish towel over another bowl.
2. Squeeze until all liquid has been extracted. (Instead of fresh coconut, you may use 1/2 can of grated coconut and 1 1/2 cups of water.)
3. Place canned coconut in flour and add water until dough is soft but not too sticky.
4. Do the same with fresh coconut.
5. Shape dough in balls of 1 inch diameter and deep fry until golden brown.
6. Drain dough balls on paper towel.
7. Then put them in a large mixing bowl.
8. When all have been fried, boil water and brown sugar in a small sauce pan until it reaches the soft boil stage.
9. This is done by placing a drop of syrup in a bowl of cold water. If it retains it shape and is soft, it is ready.
10. Pour over dough balls. Mix well so that all are coated with syrup.
11. Remove from bowl and place them in a platter to cool.
12. Excellent with coffee or tea

Turon (Fried wrapped banana)

Ingredients:

• Ripe plantain bananas (saba), peeled and cut into half, lengthwise
• brown sugar
• 3 cups cooking oil
• lumpia wrappers
• 1/2 cup langka preserves (optional)

Directions:

1.  Roll banana in sugar.
2.  Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia. Fry in hot oil until golden and crispy.
3.  Serve hot

 

Sweet Potato Fitters ” Maruyang Kamote”

Ingredients:

• 280 g (2 1/4 cups) flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons sugar, adding extra as needed for dusting
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 250 ml (1 cup) fresh milk
• 1-2 large sweet potatoes,grated
• (about 3 cups)
• 250 ml (1 cup) oil

Cooking Instructions:

1. Sift together the flour, baking powder, sugar and salt in a bowl.
2. Combine the egg and milk in a separate bowl.
3. Beat into the flour mixture to form a smooth batter.
4. Blend in the grated sweet potatoes.
5. Heat the oil in a wok or frying pan.
6. Scoop out about 1/4 cup of the batter and fry in hot oil until golden brown.
7. Remove from the wok and drain on paper towels.
8. Repeat with the remaining batter, adding more oil to the pan if necessary.
9. Dust with sugar if desired.

 

Puto Ube (Steamed)

Ingredients:

• 2 cups purple yam, washed, peeled and cubed
• 2 cups sweet rice flour
• 1-1/2 cups water
• 1 cup sugar
• 1-1/4 cup coconut milk
• 4 tablespoons baking powder
• 1/2 cup grated coconut

 

Directions:

1. Cover yams with water and boil until tender or soft.
2. Drain and put through a ricer.
3. Mash until smooth.
4.  Mix flour and water in a bowl to form a thick batter.
5. Add sugar and mashed yams. Blend well.
6. Strain to remove lumps.
7. Add coconut milk and the baking powder and mix well.
8. Pour mixture into greased muffin pans to 2/3 full
9. Steam over boiling water about 30 minutes, or until a toothpick inserted comes out clean. Serve hot, warm or at room temperature, topped with coconut.
10. Enjoy!

 

Puto Cake

Ingredients:

• 2 cups cake flour
• 1 cup water
•  2 tbsp baking powder
• ½ cup sugar
• ½ cup cheese (quick Melt)
• 1 tbsp Vanilla
• 4 egg whites
•  ½ cup sugar
• 2 pcs Salted eggs
• 1 tsp crème of tartar

Procedures:

1. Sift flour, sugar,  & baking powder together
2. Dissolved in water and set aside
3. Beat egg white until soft peak are formed, gradually add sugar, beat well until very stift but not dry.
4. Cut or fold into flavor mixture then pour it in a piece of paper cup lined molder or pan
5.  Put grated cheese or salted eggs on top.
6. Steam for 15 minutes,
7.  Enjoy!

Puto Pandan

Ingredients:

• 8 cups All Purpose Flour
• 4 cups white sugar
• 6 tbsp baking powder (Calumet)
• 7 cups pandan juice or 5 cups pandan juice and 2 cups evap milk
• 1/2 bar dairy cream

Toppings: 

• 2 salted eggs
• 1 bar buttermilk (cheese)

Procedures:

1. Sift flour
2. In the mixing bowl, add the sugar, baking powder, dairy cream and pandan juice.
3. Mix well to blend.
4. Fill the molds 3/4 full and top with toppings with the choice of egg or cheese.
5. Place in a steamer and steam for 15 to 20 minutes.

PUTONG PUTI with cheese

Ingredients:

• 2 cups rice
• 2 tbsp. Cooked rice
• 2 tsp. Baking powder
• 1/3 cup white sugar
• ¼ cup water
•  Cheese strips

Directions:

1.  Soak rice for 6 hours and grind with cooked rice.
2. Let stand overnight.
3. Add ¼ cup water (add more water if galapong is to thick).
4.  Add all engredients and blend well until smooth.
5.  Pour on muffin pan lined with wax paper put cheese on top
6.  Steam for 25 minutes.
7. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean.
8.  Serve topped with grated coconut.
9.  Enjoy!

Putong Puti (Rice Muffins)

Ingredients:

• 2 cups rice flour
• 3 teaspoons baking powder
• 1 cup white sugar
• 1/2 teaspoon salt
• 2 cups coconut milk
• 1 teaspoon anise seeds
• 1 cup grated coconut

 

Procedures:

1. Sift first four ingredients together.
2. In a mixing bowl, add coconut milk to sifted ingredients and blend well to make a smooth mixture.
3. Add anise seeds. Mix and blend thoroughly
4. Fill greased muffin pans 2/3 full. Cook in a steamer for 30 minutes.
5. Test for doneness. Muffins are done when toothpick or cake tester inserted in center comes out clean.
6. Serve topped with grated coconut.
7.  Enjoy!

Ambrosia Salad

Ingredients:

• 2 lacatan bananas, sliced into rounds
• 1 orange or naranjita, pared and separated into segments (remove membrane and seeds)
• 1 cup diced fresh pineapple
• 1 cup watermelon balls
• 1 cup cantaloupe balls
• 1/2 cup diced ripe mango
• 1/2 cup avocado cubes
• 1 cup shredded fresh macapuno
• 1-1/2 cups preserved kaong (sugar palm)
• 1/4 cup coarsely chopped cashew nuts or peanuts
• 3 tablespoons lemon juice
• 1 can condensed milk or fresh cream
• 1/4 cup flaked coconut

 Directions:

1. Combine the fruits, the preserves, and the nuts in a bowl.
2. Sprinkle with lemon juice.
3. Pour in the condensed milk or the cream.
4. Toss lightly and add the flaked coconut. Chill.
5. Enjoy!