Wednesday, October 21, 2020

Puto Balanghoy/cassava



5 cups Grated Cassava/Yucca

1-16 oz Grated coconut divided

2-1/2 cup Dark brown sugar divided

banana leaves

*For the homemade steamer*

large empty can to use as a steamer

1 small empty coconut shell


1) Take 1/2 of of grated cassava and set it aside. Squeeze the juice of the cassava using a cheese cloth, remove the juice as much as possible.

2) Once you take all the juice out, start breaking the clump with your clean hand.

3) make the steamer. Drill some extra hole on the coconut shell. then using an empty 1 qt can put the coconut shell in the top of a can. use the 1/2 of grated cassava that you set aside to sealed the side. Set it aside and we will make the bukayo or the filling (I use and empty can of pineapple juice, use any kind you have as long as  it big enough to fit the coconut shell)

4) In a sauce pan add 1 cup water and 1&1/2 cup of dark brown sugar. Bring it to the stove and cook over medium high heat until it has thicken. Add 1/2 or 8oz of the grated coconut. Cook until there is no more liquid. Set it aside.

5) Add 2.5 cup of water into the prepared/homemade steamer cover it with sauce pan lid and bring it to the stove over medium low heat and wait for it to boil.

6) While waiting for it to boil, prepare the cassava. To the other half of the grated coconut add 1/2 of the brown sugar and mix well. Add another 1/2 cup of dark brown sugar into the grated cassava now combine this two together.

7) Into the steamer add 2 strips of banana leaves as shown in the picture this will help. removing the puto easily.

8) Add 1/2 of the cassava mixture into the steamer, add 1/4 of the coconut filling. Then top it with another 1/2 cup of the cassava mixture. and steam it for 10-12 minutes. Before removing the puto run a spatula around the side to loosen it. Then grab the banana leaves and lift the puto and transfer it into a serving dish.

Wednesday, July 29, 2020

Yema Ube Cake Recipe (No Bake)

For The Sponge Cake: (makes 6 Lanera)

4 Large Egg yolks
1/2 cup Granulated sugar
3 Tbsp Vegetable oil
3 Tbsp Milk
1 Tbsp Water
2 Tbsp Ube Halaya
1 Tbsp Ube Flavoring
3/4 Tsp Baking powder
1/4 Tsp Salt
1 cup Cake Flour

For the Meringue

4 Egg Whites
1/4 Cup Granulated sugar
1/4 Tsp Cream of tartar
For The Custard Topping

3 Egg Yolks
1 Can Condens milk
1 Can Evaporated milk
1 Tbsp Ube extract
1/4 Cup Ube halaya
1 Tbsp Cornstarch diluted in 2 tbsp water
2 Tbsp Unsalted butter


1) Brush the liner or baking pan with shortening or softened butter, and lined with parchment paper.

2) Combine the flour, baking powder and salt.

3) In another bowl whisk the egg yolks add the sugar, halaya, water, oil milk and ube flavoring.

4) Add the liquid into the flour mix/whisk until its smooth.

5) In a small mixing bowl, combine the egg whites and cream of tartar, beat using hand held mixer until frothy. Then gradually add the sugar and beat until you reached the stiff peaks stage.

6) Combine the meringue and the batter in 2-3 addition.

7)  Steam over medium high heat for about 10 minutes. Then remove from the steamer and let it cool down.

***Make the custard***

8) Combine everything except for the butter. Bring it to the stove and cook it over medium low heat stirring constantly. Add 1 tbsp of the batter at the beginning then stir until its thicken up. Once its thicken, turn off the heat and add the remaining of the butter.

9) Loosen the edge of the cake and transfer into the container or any serving dish. Pour 3/4 cup of the custard and then sprinkle cheese on the top.

Make sure everything is cool down completely before assembling.
This can also be done by baking the cake in the oven.

Monday, July 20, 2020

Ube Donut with ube custard filling Recipe


Ingredients for the dough:

1&1/2 Cup Warm water or milk
2 Tsp Yeast (I used instant)
1/4 Cup Granulated sugar
1 Tsp Salt
4 Cups All purpose flour
2 Tbsp Lard
1 Large Egg slightly beaten
1 Tbsp ube extract
1/4 Cup Ube halaya
1 12 oz Can Evaporated milk
1 14 oz Can Condensed milk
1 Tbsp Ube flavoring
1/4 Cup Ube Halaya 
3 Large Egg yolks
1 tbsp Granulated sugar
2 Tbsp cornstarch diluted in 2 tbsp water 
2 Tbsp Unsalted butter divided

Procedure for the dough:

1 Add 1 tbsp sugar into the warm water and add the yeast stir and set it aside until its foamy.

2 Combine the flour, salt and the rest of the sugar.

3 Add the yeast mixture into the flour mixture, follow the ube halaya, egg and the ube extract then mix spread the 1 tbsp of lard into your working surface and transfer your dough into your working surface.

4 Knead the dough until it is smooth and elastic.(dough will be very sticky but do not use flour, instead use the remaining lard to knead it)

5 Grease a large bowl with 1 tbsp of vegetable oil. then transfer the dough into that bowl and cover until it doubled in size about 45 to 1 hr depending on how warm your place is.

6 In a medium size non stick sauce pan combine both milk, egg yolks, ube halaya, ube extract, sugar, cornstarch and 1 tbsp butter.

7 Bring it to the stove, and cook it over medium low heat stirring constantly until the mixture has thicken up. After that, turn off the heat and add the remaining butter and set it aside to cool down.

8 Transfer the dough into your work surface you can dust it with flour if you dough is sticking. Using you hand or rolling pin flatten the dough into 1/2 inch thick, and cut using a cookie cutter. (3 1/2 inch) let it rest for about 25-30 minutes.

9 While the dough is resting, in deep pan add 3-4 cups of vegetable oil turn on the heat medium high. Fry each cut dough until its slightly golden brown about 6-8 minutes. 

10 Roll the donut into your prefered coating granulated sugar or powdered sugar. Then using a skewer poke the donut (sideways) and make a whole. Using a piping bag or just a ziplock bag, add filling and snip the tip of the bag then squeeze the filling inside the donut through the whole that you made.

If your using powdered sugar let the donut cool down first before rolling it into the powdered sugar.
This donut has a chewy texture but very soft inside if you don't like it feel free to use butter instead of lard or shortening.
If cookie cutter is not available you can use anything that is a circle. 
Any leftover filling can be stored in the freezer. When heating it just add milk to loosen it.

Monday, May 18, 2020

Pandan Cheese Pandesal Recipe

2 Cups All purpose flour
2 Cups Bread flour
1/2 Cup Granulated sugar
1/2 Tsp salt
1 Tbsp Instant/active Yeast
1 Cup Whole milk warm (100F)
1/2 Cup Evaporated milk
3 Egg yolks
1 Tbsp Pandan flavoring
1 Tbsp Lard
4 Tbsp Unsalted butter softened

Cheese of your choice, and cut into cubes
Bread crumbs for coating


1) Add 1 tbsp of sugar into the warm milk, then add the yeast, stir and set it aside until its foamy.

2) Combine all the dry ingredients. Both flours and the remaining of the sugar and the salt.

3) In the bread machine bucket add the yeast mixture. Follow the rest of the wet ingredients except for the egg. Then add the flour and lastly add the egg on the top. Let the machine knead the dough until it is smooth.

( This can be done by hand too if you don't have bread machine. Just use a large mixing bowl)

4) When the dough is done transfer it into a greased bowl, also coat the dough with oil and let it rise for about 1-2 hrs or until it has doubled in size.

5) Divide the dough into equal size. Flatten each dough and then add the cheese and seal it, lightly knead the dough in between of your palm to smoothen it out.

6) Arrange the dough in a baking tray lined with parchment paper, and let it rise again for another 1 hr.

7) Bake in a pre-heated oven 350F for about 18-20 minutes.

Wednesday, May 13, 2020

Filipino Paborita Cookies Recipe


2 Cups All purpose flour
2 Cups Bread flour
1/2 Tsp Salt
1 Tsp Baking powder
1/2 Tsp baking soda
1 Tsp Yeast
1/4 Cup Milk powder
1/2 Cup Warm water
1/2 Cup Evaporated milk
1/2 Cup Granulated sugar
4 Tbsp Unsalted butter softened
2 Tbsp Lard
1 whole large egg
1 Tsp Vanilla extract


1 Cup flour
1/2 Cup cornstarch
mix until it is well combine


1 Sprinkle 1 tbsp of granulated sugar into the warm water, sprinkle the yeast and stir. Set it aside for 5 minutes until it foamed up.

2  Combine all the dry.

3 In a bread machine bucket, if you have one if not just use a mixing bowl. Add in the yeast mixture, evaporated milk, butter, lard, and vanilla extract. Add the dry lastly add the egg.

4 Let the machine knead the dough. If your kneading the dough by hand knead the dough until its smooth and elastic.

5 Transfer the dough into a large mixing bowl greased with vegetable oil. Brush the top of the dough with oil so prevent from drying. Cover the dough with plastic wrap or kitchen towel and let it rest for about 1 hr or until it doubled in size.

6 Flatten the dough as thin as you can if you have a small counter like me divide the dough into 2 equal parts. Once you flatten the dough brush it with oil generously and sprinkle with flour and cornstarch mixture. Fold the dough 5-6 times then fold both ends. You should have a square shape dough.

7 Flatten the dough again one more time as thin as you can. Then, cut it into 1 inch circle arrange it in the baking pan

8. Bake in a pre-heated oven 325F for about 25 minutes or until it is golden brown.
 to make it very crispy once it gets golden brown turn off the oven and leave the cookies inside until it cools down completely.

9. Store it in an airtight container to retain the freshness.

Sunday, May 3, 2020

Ugoy-Ugoy Cookies Recipe

Dough Ingredients:

2 Cups All Purpose flour
2 Cups Bread flour
1/2 Tsp Salt
1/2 Tbsp Instant yeast
3/4 Cup Granulated sugar
1/2 Tsp Baking soda
1 Tsp Baking powder
1/4 Cup Milk Powder (optional)
1 Cup Whole milk (warm)
2 Large eggs
4 Tbsp softened/melted unsalted butter
1 Tsp Vanilla extract
2 Tbsp Lard/Shortening


1/2 Cup Bread crumbs
1/2 Cup Light Brown Sugar

You will also need:
Vegetable oil for brushing the dough and mix 1 cup all purpose flour with 1/2 cup cornstarch for dusting.

( I will be using my bread machine to knead my dough, if you don't have bread machine this can be done using hand, just knead the dough until it is smooth and elastic.)

1) Mix all the dry ingredients in a bread machine bucket, add all the liquid and let the machine knead the dough. When the machine done kneading the dough, let the dough rest for about 1 hr. ( I just leave my dough inside the machine. )

2) Flour your working surface and put your dough then roll it out as thin as you can. Then, brush the dough with vegetable oil and sprinkle the flour and cornstarch mixed.

3) Fold the dough into 4 or 5 and then fold each side, and then you should have a rectangular shaped dough.

4) Roll out the dough again very thin. Then, brush it with vegetable oil once again, then sprinkle with the toppings, and cut each piece into 1 inch by 3 inches.

5) Arrange in a baking pan line with parchment paper, and let it rest for 30-45 minutes.

6) Bake it in a pre-heated oven 300F for 30 minutes or until it is golden brown. Switch the baking pan half-way through baking.

TIPS: After baking, leave the cookies in the oven and make sure that the oven is turned off. The remaining heat from the oven will help the cookies become crispy. Then take it out from the oven and let it cool completely in the cookie rack, and store it in an air-tight container to retain the crispiness. And the thinner the dough the crispier the cookies is.

Sunday, April 26, 2020

Ube Hopia (No Bake)


I used my homemade ube halaya for the filling. Here is the link

Dough #1

2-1/2 cups All purpose flour
1/4 cup Granulated sugar
1/4 tsp salt
3/4 cup Lard
1/2 cup plus 1Tbsp water

1) In a bowl, combine the sugar and salt.

2) Add in the lard in 2 additions mix using hand.

3) Add the water in 2 additions mix and form it into a ball and set it aside.

Dough #2

1-1/2 cup All purpose
1/2 cup Lard

4) Mix this 2 together until it is well combined.

*Put the dough together*

5) Flatten the 1st dough into 1/4 inch thickness or 21"long 15" wide.

6) Add/ sprinkle the dough 2 in the top of the first dough, roll it into a log and put it in the fridge for 20 minutes to set the dough.

7) Cut the dough into 2" inch thick.

8) Flatten the dough, add in the ube and seal by pinching each side. Using the 2 inch cooking cutter put the Hopia in the middle and press down this way your hopia is shape the same.

9) In a nonstick pan over medium low heat cook the Hopi 8-10 each side.


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