Saturday, November 10, 2018

No Lye Ube Kutsinta Recipe




Ingredients :

1- cup Rice
1-cup Glutinous rice
1-cup Granulated sugar
1- cup Light brown sugar
2-cups Water
1/2-cup Cooked ube
1- tbsp Ube flavoring
2 cups Grated coconut for toppings.

Procedure:

1) In a Large bowl combine both rice. wash the rice 3 times and soak it for 4-5 hours or overnight.

2)Drain the water from the rice and replace it with the 2 cups water.

3) In a blender add  half of the soak rice and puree the rice until smooth. In a second addition add the cooked ube.

4)Once all the rice is puree, add both sugar and the ube flavoring and whisk well.

5)Brush the mold with melted butter. Add 3/4 full of the mixture and steam it for 15-30 minutes. remove from the mold and add your favorite toppings.

enjoy😋



Saturday, October 13, 2018

Puto Kutsinta Recipe





Puto Ingredients:

1-1/4 cup Longrain white rice
1  cup Milk (fresh or evaporated )
3/4  cup Granulated sugar
1 Large egg
1 tsp Instant yeast

Kutsinta ingredients:

1/2 cup Glutinous rice
1/2 cup Regular rice
1 cup Dark/light Brown sugar
1 cup + 2 tbsp water
1- 1/2 tsp Lye water
 2 tsp Annatto powder (you can use orange food color )

Procedure:

1) Start the with puto first, wash the rice 3x then soak it in water for 45 minutes.

2) Combine both rice and wash it 3x then soak it for 45 minutes.( for kutsinta)

3) Drain the water of the rice for  puto and replace it with the 3/4 cup milk. Put it in the blender until its smooth. Add the sugar whisking each addition, instant yeast  and the egg. let the rise for about 30-45 minutes or until the mixture has doubled in size / it has bubble on the top.

4) Drain the water of the rice for kutsinta and replace it with the 1cup and 2 tbsp water. Put it in the blender until smooth. Add the granulated sugar, lye water, and  annatto.

5) Brush you Mold with butter and add 1/2 way of the mold with kutsinta mixture. steam it for 20 minutes.

6) After 20 minutes of steaming the kutsinta mixture add in the puto mixture and steam it for another 15 minutes or until toothpick inserted come out clean. Serve it with Freshly Grated coconut or just plain.

Cooking/Steamning Tips:
Make sure there is no water in the kutsinta before adding the puto mixture. it will prevent these 2 sticking together.
Make sure the mold is not touching to the side of the steamer. so that it won't catch the water while steaming.






Monday, October 8, 2018

Ube Rice Puto in Banana leaves Recipe





Ingredients:

4 Cups  Longrain White rice
2 -14  oz can Coconut Cream
1-1/4  Cups Granulated Sugar
1 Tbsp Yeast
1/2  Tsp Salt
1 Tbsp Ube flavoring
1/2 Tsp Purple food color
1 egg

Blender to grind the rice
Banana leaves to Line the molds
and steamer to cook the puto.

Procedure:

1) Wash the rise 3 times. Add water at least 2 inch higher from the rice. And soak the rice in water for 1 hr.

2) After 1 hr pour/ drain the water and replace it with the 2 cans of coconut cream.

3) Using a Blender puree the rice into very smooth consistency.

4) Once all the rice is pureed add in the sugar, salt , yeast and whisk until the yeast is dissolved. then add the rest except for the egg. Cover the mixture and let it rise for 45 minutes to 1 hour. or until the mixture has doubled in size.

5) While you waiting for the mixture to rise prepare the mold. Cut the banana leaves according to the size of your mold. I used my ensaymada molds for mine but any circle molds will do.

6) Once your mixture has risen add in the egg and carefully wisk in make sure you don't  over whisk the mixture.

7) Pour mixture into the prepared baking molds 3/4 full and steam it for 25-30 minutes or until the toothpick inserted comes out almost clean.

TIPS:
make sure your steamer is fully boiling before steaming to have a nice crack on the top.
store it in air tight container and put it in the freezer to keep it fresh.
you can also top the with star margarine.



Thursday, September 27, 2018

Kalihim Bread Recipe




For The dough

( I use my Classic ensaymada recipe)

4  cups Bread Flour
1 tsp Dough conditioner (optional)
1/2 tsp Salt
1 tbsp Instant Yeast
1-1/3 cup Warm Milk (I used whole milk)
4 Egg Yolks
1/3 cup Sugar
4 tbsp Unsalted Butter Softened

 For The Filling

1-1/4 cup Bread crumbs
1-1/4 cup All purpose flour
1 cup Granulated sugar
4 Tbsp Melted Unsalted butter
1/4 Vegetable oil
1 cup Water
1 Tbsp Vanilla extract 
2 tsp Red food color

Procedure:

1) Take 1 tbsp of sugar and sprinkle it to the warm milk then sprinkle  in the yeast and whisk then set it aside until its foam up.

2) Once the yeast mixture is foam up and in 1/2 cup of flour and set it aside for 30 minutes.

3) Combine all drys ingredients such as, flour the remaining sugar and the salt.

4) In the bread machine bucket mixing bowl(if using) add in the milk and flour mixture, the flour, softened butter, and the egg yolks.

5) And let the machine knead the dough until smooth and elastic. if using hand knead it until smooth and elastic about 7-8 minutes.

6) Transfer the dough into a grease bowl cover it and put in a warm place. And let it rise for 1-2 hrs or until it doubled in size.( I put may dough back into my bread machine since the machine it already warm I just add 1 tbsp vegetable oil to the bucket to prevent the dough from drying).

7) Once the dough has doubled in size divide it into 3 and work 1 dough  at a time. Take the 1st divided dough and flatten it using a rolling pin almost like rectangular shape. and at least not thinner than 1/4 inch thickness. Add the filling then sealed the edges. you should have a log shape. 

8) Take a dough cutter and cut the long into 2 inches thickness. Arrange it into the baking pan lined with parchment paper. and let it rise for another 45-1hr.

9) While the Bread is rising for the second time prepare the egg wash take 2 egg yolks and add 1 tbsp of water and mix it with fork.

10) Before baking poke the bread with fork then brush it with the egg wash.

11 Bake it fo 15-18 minutes or until the top get slightly golden brown.

Monday, August 20, 2018

Brazo De Mercedes Recipe

Custard
12 pc Egg Yolks (I use large eggs)
1 Can Condensed Milk
1 tsp Vanilla (optional)


Meringue
12 Egg Whites
1/3 cup Granulated Sugar
1/2 tsp Cream of tartar
1-1/2 Tbsp Ube Flavoring

Procedure:

1) Separate the egg yolks from white. In a nonstick pot add in the egg yolks and the condensed milk cook it over medium low heat for 10 minutes  stirring and scrapping the bottom at the same time. your picture should be like  soft paste texture  turn the heat off and set it aside.

2) Pre heat the oven to 350F. line a baking pang with parchment paper and spray it with cooking spray.

3) In a stand mixer beat the egg whites in a medium high  speed for 3 minutes  then,  add in the cream of tartar and increase the speed to high speed until it gets frothy. Then gradually add in the sugar continue beating until you reach the stiff peaks stage.

4) Transfer the meringue to the prepared baking pan (spread) if you want you can make some design using a fork make some long line. Bake this for 18 minutes.

5) After baking let it cool down for a few minutes (5) then transfer it to the other baking pan also lined with parchment paper and sprinkle 1 tbsp powdered sugar. (upside down)

6) Spread the filling evenly and roll it into a log. Bring it back to the oven and bake it again for another 10 minutes and let it cool down for a few minutes or until cool enough to handle slice it into your desired  thickness.



Monday, August 6, 2018

Pan De Yema/Pan De Pastel Recipe





Dough (im using my ensaymada recipe)

4  cups Bread Flour
1 tsp Dough conditioner (optional)
1/2 tsp Salt
1 tbsp Instant Yeast
1-1/3 cup Warm Milk (I used whole milk)
4 Egg Yolks
1/3 cup Sugar
4 tbsp Unsalted Butter Softened

Yema Filling Recipe
2 Tbsp Unsalted Butter
1 can Condensed Milk
3 Eggs Yolks
2 Tsp Vanilla

Procedure:

1) Take 1 tbsp of sugar and sprinkle it to the warm milk then sprinkle  in the yeast and whisk then set it aside until its foam up.

2) Once the yeast mixture is foam up and in 1/2 cup of flour and set it aside for 30 minutes.

3) Combine all drys ingredients such as, flour the remaining sugar and the salt.

4) In the bread machine bucket mixing bowl(if using) add in the milk and flour mixture, the flour, softened butter, and the egg yolks.

5) And let the machine knead the dough until smooth and elastic. if using hand knead it until smooth and elastic about 7-8 minutes.

6) Transfer the dough into a greased bowl and cover it. Let it rise for 1 hrs while the dough is rising cooked the yea filling.

7) In a nonstick pot add in the condensed milk and the egg yolk whisk until its well combine. Turn the heat on low heat stirring constantly until the mixture has thicken up about 12 minutes. Set it aside.

8) Divide the dough into desired size ( I weight mine 50g each)

9) Once the all the dough is divided. Using just your hand slightly flatten the dough and add in 1/2 tbsp yema filling in the middle and gather all the side and sealed by pinching it. Roll it a little bit in between of you palm just to get a nice circle shape.

10) Once all the dough has shape let is rise again for another 45-1 hr.

11) Bake it in the preheated oven 350F for 15-18 minutes.

enjoy and store the leftover in the air tight container. You can freeze it as well

Friday, July 27, 2018

Ube Ice Cream Recipe






Ingredients:

2 cups Heavy cream (very cold)
1/4 cup Granulated sugar (or less if you want it too sweet)
2 tbsp Ube flavoring
2 tbsp Ube jam/halaya
1 14oz Condensed  milk


Procedure:

1) Beat the heavy cream in high speed until stiff peaks

2) In a separate bowl combine the condensed milk,ube jam/halaya, ube flavoring and the sugar. Mix using a Wire whisk.

3)Fold  in the  heavy whipped cream in a 3 addition. Once its well combine pour the mixture into an ice cream container or any freezer safe container and freeze it at least over night before serving.