May 16, 2015

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ARROZ A LA CUBANA

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Ingredients:

½ kilo ground gluten, cooked
1 onion, chopped
1 clove of garlic, pounded
1/2 cup bread crumbs
3 boiled eggs
1 cup of water
1 tablespoon cooking oil
6 pieces banana, sab-a variety
3 cups cooked rice
Salt

May 15, 2015

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GLUTINOUS RICE CAKE

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Ingredients:

2 cups glutinous rice
1/2 cup brown sugar
3/4 cup thick coconut milk
3 1/2 cup diluted coconut milk
1teaspoon salt
1/4 teaspoon powdered anise

May 14, 2015

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PINIPIG RICE CAKE

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Ingredients:

3 cups pounded young rice flakes (pinipig)
1 1/2 cups sugar
2 cups thickened coconut milk
anise, slightly toasted

May 14, 2015

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MAJA BLANCA

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Ingredients:

1 cup uncooked rice
1 cup white sugar
3 cups coconut milk
powdered anise

August 3, 2013

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COCONUT MACAROONS

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Ingredients:

1 14 oz. bag dessicated coconut (or sweetened coconut flakes)
1/2 cup butter
1 tbsp vanilla extract
3 eggs
1 can condensed milk
1 lemon*

August 3, 2013

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GRILLED BANANA SKEWERS (GINANGANG)

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Grilled banana skewers or what we call ginangang or sinugbang saging in local Filipino word. These are  grilled saging saba which are placed on a stick. They are cooked under burning charcoal and afterward, coated with butter and showered with sugar. They are best eaten while still warm to taste the sumptuous melting of the butter.

July 27, 2013

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HOPIANG BABOY

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Water Dough Crust:
3 cups all purpose flour
1/3 cup sugar
¼ cup Pork lard, refrigerated
½ cup water
1 tsp food color either red or yellow

Blend flour and sugar and cut in lard. Add water gradually and the food color. Form into a dough, like ball and refrigerate for one hour.

July 27, 2013

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HOPIANG DICE

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Dough:
3 cups All Purpose Flour
1/4 cup White Sugar
1/2 cup Vegetable Oil
3/4 cup Water
1/2 Cup Margarine, non-hydrogenated
I T Vanilla
golden yellow food color

*Combine all ingredients. Knead to form a dough.
Equally divide the dough into 64 pieces .
If you prefer, larger dice; just divide the dough into 32 pieces.

July 27, 2013

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HOPIANG MUNGGO

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Filling:
1 8-ounce package dried yellow mung beans (canned red or black beans can be substituted)
1/2 cup sugar, more or less, to taste

First dough:
1 cup Gold Medal all-purpose flour
1/3 cup vegetable oil

Second dough:
2 cups Gold Medal all-purpose flour
3 tablespoons sugar
1/2 cup vegetable oil
1/2 cup water

Glaze:
1 egg, beaten

July 27, 2013

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LATIK (FRIED COCONUT CURD)

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Ingredients:
4 cups freshly grated coconut
2 cups of warm water

Procedures:
1. In a large mixing bowl, mix the grated coconut with warm water. Extract the coconut juice using a cheesecloth. Repeat 2x.
2. Bring the coconut mixture to a boil and cook until mixture is dry, about 20-30 minutes.
3. The water will evaporates and what is left is the coconut oil and coconut milk curd.