LUTONG PINOY RECIPE

Avocado Ice Candy Ingredients:
1/2 cup heavy cream
1 1/2 cup whole milk
3 avocados (Haas)
1 cup sugar
1 tsp. lemon extract
Macapuno

Halo-halo Ingredients:
1 tablespoon sweet jack fruit (cut it into small pieces)
1 tablespoon preserved macapuno strips
1 tablespoon preserved ube (purple yam)
1 tablespoon canned corn
1 tablespoon preserved palm fruit
1 tablespoon nata de coco
1 tablespoon preserved beans
1 teaspoon granulated sugar
1/4 cup evaporated milk
1 pint ice cream (your choice of flavor)

Pandesal Ingredients:
1 cup skim milk (110-115 deg. F)
5 tablespoons unsalted butter (do not use “spreads”)
1 egg , lightly beaten
1 teaspoon salt
1/2 cup sugar
4 cups bread flour (4 cups weigh 18 oz)
3 teaspoons bread machine yeast
1/2 cup breadcrumbs

Crema de Fruta Ingredients:
1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 cup water
5 eggwhites
5 eggyolks
1/4 cup sugar
1/2 teaspoon cream of tartar

Crema de Fruta Procedures:
1. Put egg yolks, water and sugar in a bowl. Beat until fluffy and light in color. At low speed, add dry ingredients.
2. In a separate bowl, beat eggwhites, cream of tartar and sugar until stiff but not dry.
3. Fold yolk mixture into the egg white mixture. Pour into 2- 9×13 x 1/2 inch pans lined with brown paper.
4. Bake at 350F until done or light brown in color.

Cream Filling:

1 tall can evap milk
1 can condensed milk
1/4 cup sugar
1/3 cup all-purpose flour dissolved in 3/4 C water 6 egg yolks
1/3 cup cheddar cheese, grated

Procedures:
Mix above ingredients except cheese in double boiler. Mix until spreading consistency. Lastly add the grated cheese.

Gelatin topping:
1 tablespoon unflavoured gelatin
2/3 cup fruit juice drained from 1 can fruit cocktail
1/4 cup sugar

Procedures:
Drain the juice from fruit cocktail. Reserve the juice. Put gelatin, sugar and 2/3 cup fruit juice in a saucepan. Heat until sugar and gelatin are dissolved. let cool at room temp.

To Assemble:
Place cake layer, spread filling, then place fruits on top. Repeat. Add the gelatine mixture on top and chill until set.

Source: Chef Webby (Pacific Net philippines)

Egg Pie Ingredients:
3 Eggs
1 can condensed milk
1 can evaporated milk
1/2 cup sugar

Egg Pie Procedures:
1. Heat oven to 450 F.
2. Beat eggs slightly with rotary beater. Then beat in the rest of ingredients.
3. Pour into a pie crust.
4. Bake for 15 minutes.
5. Reduce heat to 350 F and bake for an additional 10-15 minutes more just until a toothpick comes clean from the side of the filling. The center may still look a little soft but will set later.

Taho Ingredients:
500 grams soybeans
3.5 liter water
2 bars white gelatin,
250 grams brown sugar
Tools, equipment and utensils needed:

• Blender
• Stove, pot, weighing scale
• Basting spoon
• Knife
• l-yard cheesecloth
• Dial/cooking thermometer,
• plastic basin
• Strainer

Ampaw Rice Puff Dessert Ingredients:
3 cups rice puffs
¼ cup light corn syrup
¼ cup brown sugar
2 tablespoons unsalted butter

Puto Balanghoy Ingredients:
1/2 cup brown sugar
1 pc. coconut grated
1 kilo cassava grated squeezed dry
1 cup water
1 301ml can CARNATION CONDENSADA
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted

Budbud Pilit Ingredients:
3 cups malagkit (glutinous rice)
5 cups coconut milk, first extract
½ cup sugar
1 teaspoon salt
banana leaves

Budbud Pilit Procedures:
1. Wash malagkit very well. Drain.
2. Cook with coconut milk, salt, and sugar in a karahay (wok), stirring constantly.
3. When mixture is almost dry, stir to prevent it from sticking to the bottom of the karahay.
4. Reduce the heat, and cover the mixture with banana leaves for a few minutes.
5. Wrap 2 tablespoon of the cooked malagkit in wilted banana leaves.
6. Tie in pairs, and steam for about 30 minutes in a big pot.
7. Serve with hot chocolate or ripe mangoes.

Window Cathedral Ingredients:
4 envelopes knox gelatine
1 cup cold water
1 cup pineapple juice
1 big can carnation or alpine evap
1 can milkmaid
1 can nestle cream.
2 packs jellyace
sugar to taste