• 1 kilo ube yam root
• 1/2 cup butter or margarine
• 1 can (14 ounces) evaporated milk
• 1/2 teaspoon of vanilla (optional)
• 2 cans (12 ounces) condensed milk
Halayang Ube Cooking Instructions:
1. Estimated preparation and cooking time: 2 hours
2. Boil the unpeeled ube yam in water and simmer for 30 minutes on a pot. Drain and let cool.
3. Peel and thinly grate the ube yam.
4. Heat a big wok in medium heat.
5. Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.
6. Add the 1 kilo grated ube yam. Adjust the heat to low
7. Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
8. Add the evaporated milk and continue to mix for another 15 minutes.
9. Let cool and place on a large platter.
10. Refrigerate before serving the halayang ube.
* 2 cups cooked sago (tapioca pearls)
* 1 bar white gulaman (or 1 pack Jello) soaked in water and drained
* 2 cups water
* 1 cup sugar
Sago and Gulaman Cooking Instructions:
1. Caramelize sugar and when golden brown add water and bring to a boil. Place in the softened gulaman (or Jello) and mix till completely melted. Strain into a baking pan. Cool and cut into cubes.
2. Make a syrup following the procedure for gulaman for the sago. Continue cooking the caramelized sugar and water until syrupy. Dispense boiling water over the sago, drain and combine with the syrup. Serve with cubed gulaman with crushed ice.
Filipino Leche Flan Ingredients:
• 10 egg yolks
• 1 can (390g) condensed milk
• 1 can (390g) evaporated milk
• 1 teaspoon of vanilla extract or lemon essence
For the caramel:
• 1 cup sugar
• 3/4 cup water
Filipino Leche Flan Cooking Instructions:
1. Preparation time: 30 minutes
2. Estimated cooking time: 1 hour
3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
4. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.
5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
6. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.
7. Cover moulds individually with aluminum foil.
8. Steam for about 20 minutes OR
9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
10. Let cool then refrigerate.
11. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
12. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.
• 10 egg yolks
• 1 can (390g) condensed milk
• 1 can (390g) evaporated milk
• 1 teaspoon of vanilla extract or lemon essence
For the caramel:
• 1 cup sugar
• 3/4 cup water
Filipino Leche Flan Cooking Instructions:
1. Preparation time: 30 minutes
2. Estimated cooking time: 1 hour
3. Combine the sugar & water. Bring to a boil for a few minutes until the sugar caramelize in a saucepan.
4. Dispense the caramelized sugar into aluminum moulds (you can use any shape: oval, round or square) Spread the caramel on the bottom of the moulds.
5. Blend well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
6. Soothingly dispense the mixture on top of the caramel on the aluminum moulds. Load the moulds to about 1 to 1 1/4 inch thick.
7. Cover moulds individually with aluminum foil.
8. Steam for about 20 minutes OR
9. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
10. Let cool then refrigerate.
11. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.
12. You can tell when the Leche Flan is cooked by inserting a knife. If it comes out clean, it is cooked.
Filipino Champorado Ingredients:
• 1/2 cup (more or less to taste) sugar
• 1/8 tsp. vanilla extract
• 1/2 cup (more or less to taste) unsweetened cocoa
• 2 1/2 cups water
• some sweetened condensed milk
• 1 cup glutinous (sweet/sticky) rice
Filipino Champorado Cooking Instructions:
1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir continually.
2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
4. Serves 4 people
Filipino Pastillas de Leche Ingredients:
* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
Filipino Pastillas de Leche Cooking Procedures:
1. Boil milk and sugar into a paste.
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
Filipino Pastillas de Leche Variations
Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
Filipino Pastillas de Leche Cooking Procedures:
1. Boil milk and sugar into a paste.
2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
Filipino Pastillas de Leche Variations
Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.
If you are looking for a Recipe to cook this coming Christmas, Filipino Cashew Sans Rival Meringue could be a good and the best to serve.
7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped
Filipino Cashew Sans Rival Meringue Procedure:
1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.
Buttercream
Buttercream Ingredients:
¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration
Buttercream Procedures:
1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.
6. Sprinkle with cashew nuts all over. Freeze.
Today we will feature the making of Sapin-Sapin which most of the people enjoyed to cook and eat. Sapin-Sapin was originated from the northern part of the Philippines, the province of Abra.
Sapin-Sapin Ingredients:
- 1 1/2 cups malagkit dough (galapong)
- 1/2 cup rice galapong
- 2 1/2 cups white sugar
- 3 cups cooked ubi (mashed)
- grated coconut
- 4 cups thick coconut cream (from 2-3 coconuts)
- 2 cans (big) condensed milk
- food coloring; violet & egg-yellow
- Blend all ingredients except mashed ubi and food coloring.
Divide Into 3 Parts:
- To one part – add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well. To 2nd part – add egg-yellow coloring. Mix well. To 3rd part – just plain white, nothing to add.
- Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.
- Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.
- Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.
- Meanwhile, fry the grated coconut until brown and put on top of the sapin-sapin.
- Cool before slicing.
