Buko Pandan Sticks

Jun 6, '10 11:55 PM for everyone

Buko Pandan Recipe

Ingredients:

1 pack pandan flavored gelatin powder (prepared according to instruction in the box), chopped

2 buko, grated 

1 300g NESTLÉ Thick Cream

¼ cup condensed milk

Procedure:

1. Combine prepared gelatin and buko in a bowl. Set aside.

2. Whisk together NESTLÉ Thick Cream and condensed milk. Toss prepared gelatin and buko with the cream and milk mixture. 

3. When fully combined keep on a covered container in the chiller until ready to serve.

Royal Bibingka

Jun 6, '10 11:56 PM for everyone

Royal Bibingka

1     kilo rice, laon - soaked overnight

250     grams rice, cooked

1     can evaporated milk

6     pc Eggs

620     grams Sugar

 1/2 cup Butter

 1/4 cup baking powder

2     tsp Yeast

 1/2 cup potato starch

For garnish

 1/2 cup Butter

1     pc grated coconut

3     pc salted eggs

Kesong puti

Ham

1. Soak uncooked rice overnight. Soak just enough to cover.

2. Grind the rice together with the cooked rice. Bring to the palengke so they can grind for you.

3. Mix remaining ingredients and rest for 1 hour. Strain.

4. Cut 7 inch round banana leaves. 

5. When ready to cook, brush banana leaves with butter and place in the clay pot.

6. Make sure the charcoal is already hot.

7. Pour bibingka batter and add the toppings already. 

8. When fully cooked, brush with butter , top with coconut and serve.

Marshmallow

Jun 15, '10 4:04 AM for everyone

Ingredients:

2 cups sugar

1 cup light corn syrup

1 tsp orange flavor

A few drops of orange flavor

¾ cup hot water

3 tbsp unflavored powder gelatin

¾ cups cold water

Extra powder sugar and cornstarch (1:1) for dusting

PROCEDURE:

1. Mix gelatin in hot water, stir and let stand. Set aside

2. Add and combine sugar, cold water, corn syrup, flavoring and color.

3. Blend well and cook until reaches 240F

4. In a mixer, beat until thick, snowy white and heavy approximately 10 minutes.

5. Pour into a tray lined with glad bake. Cool overnight.

6. Cut into squares and dust with powder sugar and cornstarch.

Soft Caramel

Jun 15, '10 4:05 AM for everyone

Ingredients:

1/2 cup water

2 cups sugar

1 tablespoon vanilla extract

1 can condensed milk

3/4 cup light corn syrup

2 tablespoons glucose

2/3 cup butter

1 teaspoon salt

Directions:

1.  Lightly butter an 8 x 12 inch baking pan.

2.  Combine all the ingredients except for the salt in a heavy bottomed medium saucepan. Bring to a boil, stirring constantly.

3.  Continue to cook until thermometer reaches 245 F.

4.  Remove from the heat and stir in the salt.  Pour into the prepared pan and allow to cool completely to room temperature at least 2 hours.

5.  Remove the sheet of caramels from the pan.  Cut into the desired pieces using a sharp knife.

6.  Wrap individually  in cellophane or waxed paper.

Sylvannas

Jun 21, '10 11:08 AM for everyone

INGREDIENTS:

Filling:

4 egg yolks

1/2 cup sugar

2/3 cup butter 

1/4 cup water

PROCEDURE:

1. In a small sauce pan, combine the  sugar and water. Use a candy thermometer to test the stage of the syrup. Boil it until the syrup is in 260 degrees Fahrenheit.

2. Beat the egg yolk and pour the syrup and increase the speed. Place the bowl with the yolk mixture in a bowl of ice to control the rise of temperature.

3. After cooling the yolk mixture, gradually add the   butter.  Mix it very well then refrigerate.

INGREDIENTS:

Meringue:

4      eggwhites

2/3 cup PEOTRACO sugar

½ tsp cream of tartar  

 cashew, chopped (for topping)

cake crumbs (for coating)

PROCEDURE:

1. Mix egg whites, sugar, cream of tartar  .beat until stiff

2. Put the mixture in a piping bag with an opening of 1 inch.

3. Squeeze the bag making round shapes, with 1 inch interval.  Bake this at 275 degrees Fahrenheit.

4. Put  the cashew nuts on the top.

5. “Sandwich” the filling with 2 pieces of meringues. Cover the outside with icing (or the filling). Roll it over on a cake crumb. Then, put it on a freezer.

Kiddie Cookie Treat

Jun 21, '10 11:09 AM for everyone

Ingredients:

20 pieces graham crackers, or saltine crackers

1 1/4 cups chocolate chips

1 cup mini m&m's

1 cup peanuts

1 cup candy sprinkles

1 cup pretzels

Directions:

1.  Place graham crackers side by side in a sheet pan.

2.  In a double boiler, gradually melt the chocolate until sooth and silky.

3.  Pour chocolate over the graham crackers and spread evenly using a spatula.

4.  Sprinkle with nuts, chocolates, candy sprinkles and allow to set in the refrigerator for about 20 minutes.

5.  Break crackers in smaller pieces and store in parchment paper in an airtight container.  Place in clear plastic bags and tie with a ribbon as giveaways.

Chocolate Apples

Jun 21, '10 11:10 AM for everyone

Ingredients:

6 pieces apple  , granny smith and fuji

6 pieces sticks

1 kilogram dark chocolate  , chopped

500 grams milk chocolate, chopped

500 grams white chocolate, chopped

Directions:

1.  Clean and dry apples.  Insert a stick into the stem end of each apple.

2.  In double boiler, gradually  melt the dark chocolate and  stir until chocolate is completely melted and smooth.

3.  Dip the apples one at a time to coat the outside of the fruit with the dark chocolate. Place in a tray with greaseproof paper and allow to set completely.

4.  Melt the milk chocolate and dip the apples again, only dipping 2/3 the way. Place again in a tray and allow to set completely.

5.  Do the same with the white chocolate but dip the apples 1/3 the way.

Nuts, chocolate chips, candy sprinkles can be used to decorate the chocolate coated apples.

Sherbet w/ Coconut Milk and Pinipig

Jun 29, '10 9:13 PM for everyone

Ingredients:

1/2 cup macapuno ice cream

1/2 cup buko sherbet

1/4 cup sago, optional

2 tablespoons pinipig

2 tablespoons coconut milk

Directions:

1.  Place ice cream and buko sherbet in a food processor or blender.  Blend until smooth, about 5 seconds

2.  In a tall serving glass or bowl, scoop 1 T of sago.

3.  Top with 2-3 spoons of the buko sherbet mixture.

4.  Spoon some coconut milk.  

5.  Sprinkle some pinipig.

6.  Repeat procedure until glass is filled ending with coconut milk and pinipig.

Chocolate Overload

Jun 29, '10 9:14 PM for everyone

Ingredients:

2 Box chocolate pudding

store bought meringues 

cocoa powder

store bought cookies - chocolate but not oreo

caramel sauce ( store bought )

chocolate block for shavings

store bought brownies

Melty Kiss

Jul 6, '10 5:59 AM for everyone

400 grams bittersweet chocolate, chopped

1/2 cup cream  

2 tablespoons brandy

1/2 cup cocoa powder

Directions:

1.  In a double boiler, melt chocolate until smooth and shiny.  Set aside.

2.  In a separate small saucepan, warm the milk.

3.  Gradually add the cream into the chocolate mixture.  Stir until well combined.  Add the brandy.

4.  Pour chocolate mixture in a 9x9 square inch pan lined with plastic film.

5.  Place mold in the refrigerator and allow to set ( at least 2 hours or better if overnight)

6.  Remove chocolate from the pan.  Slice into 1/2 x 1/2 inch or  1 x 1 inch squares.

7.  Dust with cocoa powder then serve.