Polvoron Recipe

Ingredients:

• 4 cups all-purpose flour
• 2 cups powdered milk
• 3/4 cup pinipig crushed
• 1 1/8 cup butter softened
• 1 1/2 cup granulated sugar

Instructions:

1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the colour turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until every ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
7. Using a polvoron moulder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
8. Serve. Share and enjoy!

Pastillas de leche Recipe

Ingredients:

• 2 cups powdered milk sifted
• 1 can 14 ounces condensed milk
• ½ cup granulated sugar sifted

Instructions:

1. Place the condensed milk in a large mixing bowl.
2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
3. Scoop some of the mixtures and mould it into cylinders.
4. Roll each moulded cylindrical mixture on granulated sugar.
5. Wrap in paper or cellophane.
6. Serve for dessert. Share and enjoy!

Yema Recipe

Ingredients:

• 7 pieces of egg yolks
• 1 can condensed milk (14 oz.)
• 3 tablespoons butter
• 5 tablespoons chopped walnuts or peanuts

Instructions:

1. Combine egg yolks and condensed milk. Mix well.
2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk mixture into the pan.
4. Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when moulded.
5. Transfer the mixture to a bowl. Let it cool down.
6. Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the cellophane. Wrap the yema while moulding to form a pyramid shape piece (note: watch the video for details).
7.  Continue to wrap the yema until all the mixture is consumed.
8. Serve Share and enjoy.

Meringue Cookies Recipe

Ingredients 

• 1/4 tsp cream of tartar
• 2/3 cup of sugar
• 1/2 tsp vanilla
• 2 eggwhites

For Instructions Pleas See The Video

Espasol Recipe

Ingredients 

• 3 ½ cup glutinous rice flour
• 2 cups fresh coconut cream(kakanggata) or 1 medium-sized niyog
• 1 big can (370ml) evaporated milk
• 2 cups brown sugar

Instruction

1. In a pan over medium-low heat toast glutinous rice flour. Stir constantly until lightly brown in colour. 
2. Set aside ½ cup toasted glutinous flour (for rolling espasol later)
3. In a pan combine fresh coconut cream (kakanggata), evaporated milk and brown sugar. Mix well until sugar is dissolved.
4. Add 3 cups toasted glutinous flour.  
5. Stir continuously over medium-low heat until the mixture becomes sticky and oily. Remove from heat and let it cool.
6. Dust a flat surface or a big plate with toasted glutinous rice flour (Don’t use all the toasted glutinous flour left some of it for dusting the top of espasol)
7. Transfer espasol into a floured surface.  
8. Spread espasol evenly into a floured surface.
9. Dust top of espasol with the remaining toasted glutinous rice flour.  
10. Cut espasol into serving pieces or you make them into a cylindrical shape.

Yields: 20 pieces espasol

Enjoy!

Kalamay Hati Recipe

Ingredients

• 2 1/4 cups glutinous rice flour
• 2 1/4 cups muscovado or brown sugar
• 2 cups of coconut milk
• 2 cups coconut cream
• 1/2 cup water
• 1/2 cup latik

Instructions

1. Prepare a plate or round pan that you will use for the kalamay. Start by placing a clean banana leaf over a round pan. Brush some cooking oil or coconut oil on the banana leaf. Set aside.
2. Combine coconut milk, coconut cream, water, and glutinous rice flour in a deep cooking pot. Mix well until then texture of the mixture becomes soft. 3. Use wire whisk if necessary.
3. Turn the heat on to medium. Gradually stir until the mixture starts to get hot. You will notice that lumps will form, continue to stir until bubbles appear.
4. Set the heat to low-medium. Continue to stir for 15 minutes.
5. Add the sugar. Mix well to incorporate. Continue to mix for the next 30 to 40 minutes or until the mixture becomes really thick and the colour turns dark brown.
6. Transfer the thick mixture on the prepared plate or pan. Spread and top with latik.
7. Let it cool for a few minutes and Serve.
8. Share and enjoy! 

Tikoy Recipe

Ingredients

• 3 cups glutinous rice flour
• 1 1/2 cup warm water
• 1/2 cup brown sugar
• 2 teaspoons roasted sesame seeds
• 1/2 cup dates pitted and chopped

Instructions

1. Combine water and brown sugar then mix well
2. Combine glutinous rice flour with the water and brown sugar mixture then mix thoroughly.
3. Add the pitted chopped dates then mix until every ingredient is well distributed.
4. Grease a round cake pan and transfer the glutinous rice flour mixture then sprinkle the sesame seeds on top.
5. Steam for 45 minutes. Make sure to cover the top part with cheesecloth to avoid water drippings.
6. Remove the tikoy from the cake pan and transfer to a wax paper or cling wrap then refrigerate for at least 5 hours. Take the tikoy out of the refrigerator. Cook using your desired method. It can be re-steamed, microwaved, or fried after dipping in the beaten egg mixture. 

Macapuno Balls Recipe

Ingredients:

• 1/2 cup condensed milk
• 1/2 cup sweetened macapuno preserves (coconut sport)
• 1/3 cup cornstarch
• 1/4 cup water
• dessicated coconut
• Cellophane wraps - for wrapping

Instructions:

1. Add condensed milk in a pan. Cook over low heat.  The milk will thin out but will eventually become thick (about 5 minutes). Stir continuously to avoid burning. 
2. Add the macapuno preserves. Cook over low heat until consistency is slightly thick.
3. Dissolve cornstarch in water. Add the cornstarch mixture.
4. Stir well and continue cooking until mixture is thick and hard to stir.
5. Shape into balls (about 1/2 tbsp)
6. Coat with dessicated coconut. 
7. Wrap individually with a cellophane wrappers.
8. Recipe makes about 24 pieces macapuno balls. 

Suman Malagkit with Latik Recipe (coconut milk curd)

Ingredients:

For Suman:

• 3 cups glutinous rice (malagkit na bigas)
• 2 1/2 cups coconut milk
• 1/4 tsp salt

For Latik:

• 2 cups thick coconut milk (kakang gata)
• 2 tbsp sugar

Instruction

1. In a large woke place 2 cups of thick
2. coconut milk, bring to a boil and cook
3. in low- medium heat for 20 to 30 minutes
4. add 2 tbsp sugar
5. In a large heavy pot bring coconut milk
6. to a boil, add salt and rice,
7. cook on medium heat
8. Stirring continuously
9. until rice is almost dry
10. Wrap in banana leaves in the desired shape
11. with latik on top
12. Steam for about one hr and 30 minutes

Moist brownies with Lady's Choice Mayonnaise

 Ingredients

• 1 cup all-purpose flour
• 10 tablespoons Lady's Choice Mayonnaise
• 3 tablespoons dark cocoa powder
• 1/2 cup walnuts chopped
• 3/4 cup granulated white sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup chocolate chips
• 2 pieces of eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F.
2. Prepare the dry ingredients by sifting flour and cocoa powder in a mixing bowl. Add baking powder and sugar. Mix well using a wire whisk. Set aside.
3. On a separate bowl, crack eggs. Beat the eggs.
4. Add Lady's Choice Mayonnaise. Mix well until all the ingredients in the bowl are well blended. Add vanilla extract and gradually add in sugar. Continue to mix until the texture becomes smooth.
5. Melt the chocolate chips using a double boiler (watch video below for details). Stir in the melted chocolate with the mayonnaise mixture. Mix well.
6. Gradually add the dry ingredients with the mayonnaise mixture. Fold until smooth. Add chopped walnuts.
7. Pour the brownie mixture into an 8x8 baking pan. Bake for 20 to 25 minutes.
8. Remove from the oven. Let the brownies cool down.
9. Serve. Share and enjoy!

Nutrition

Calories: 470kcal | Carbohydrates: 56g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 522mg | Potassium: 103mg | Fiber: 2g | Sugar: 35g | Vitamin A: 34IU | Calcium: 33mg | Iron: 2mg

Ube Pichi Pichi Recipe

 Ingredients

• 28 ounces grated cassava around 2 1/2 cups
  
• 2 cups of water
• 1 cup granulated white sugar
• 1 teaspoon lye water food grade
• 1 to 2 teaspoons ube flavouring
• 3/4 cup grated coconut

Instructions

1. Combine all the ingredients in a large mixing bowl, except for the coconut. Stir thoroughly until the mixture gets well blended.
2. Pour the cassava mixture in a small mould such as a silicone cup. Arrange the moulds in a steamer.
3. Steam for 60 minutes.
4. Remove from the steamer. Let it cool down completely until the texture gets close to sticky tikoy.
5. Roll each piece of pich pichi over shredded /grated coconut.
6. Arrange in a serving plate. Serve.
7. Share and enjoy!

Biko Kalabasa Recipe (Squash Biko Recipe)

Biko Kalabasa Recipe (Squash Biko Recipe)

Ingredients

• 15 pieces kalabasa (squash) cut 1 in x 1 in
• 1 ½ c coconut milk
• ¼ c and 1 Tbsp brown sugar
• ¼ c white sugar
• ½ c sweet glutinous rice

Instructions

1. Cook sweet glutinous rice with 1 cup water. Set aside.
2. In a pot, add coconut milk, kalabasa, brown & white sugar. Bring to a boil.
3. Adjust heat to low and cover. Simmer till kalabasa is soft.
4. When kalabasa is cook, use a cooking utensil to mash squash to a puree. Keep stirring until mixture is smooth.
5. Simmer for another 5 minutes till the mixture is reduced.
6. Add sweet glutinous rice and keep stirring for 15-20 minutes. Mixture consistency will turn sticky.
7. Turn off heat and transfer to a serving container or mould.
8. Add latik on top. Serve hot or cold.
9. Notes
10. You can add 2 tablespoons of condensed milk. This is optional. I don't like it too sweet.