Sunday, April 11, 2021

Ube Spiral bread with cheese streusel toppings Recipe




 Ingredients:

3 cups Bread flour (all purpose flour is fine)

1/2 cup whole milk

2 whole eggs large

2 tbsp softened butter

2 tbsp shortening

1/4 condensed milk

1 tbsp sugar

1/2 tbsp instant yeast

1/4 salt

1 tsp vanilla extract 

*DOUGH PROCEDURE*

1) sprinkle the sugar  into the warm milk and follow the yeast stir and set it aside.

2) Add the salt into the flour

3) Combine eggs and vanilla

4) In a Large mixing bowl add the flour, and the yeast and milk mixture. Mix then add egg and vanilla mixture, condensed milk, and the softened butter. Mix until it forms dough then cover it and let it rest for 30 minutes.

5) After resting the dough for 30 minutes, Transfer the dough into the working surface kneading the dough adding shortening while kneading your dough should be wet but not too sticky. Continue kneading until the dough is smooth and elastic. And transfer the dough into a greased bowl and cover it with Saran Wrap and let it rise until doubled in size.

(while waiting for the dough make the cheese struesel)

1 cup flour

1/2 cup star margarine

1/4 cup powder milk

1/2 cup sugar

1/2 cheese shredded 

6)Procedure: combine flour, milk, sugar and cheese. lastly add the margarine.

 7)Grease your working surface. transfer the dough and flatten it using a rolling pin into 18x14 size. Spread the ube filling and sprinkle the streusel Use more or less its up to you.

8) Fold the dough by bringing each side into the middle.



9) Remove the both edges and cut into about 2 inch each. (Cut the dough into half each half should make 8 a total of 16 for the whole recipe)


10) Braid each divided dough by cutting it in the middle leaving 1/4 inch form the top to hold it.  twist braid the dough then bring the two ends together to form it into a circle and pinch together.

11) Arrange it into a baking pan lined with parchments paper and brush it with milk and sprinkle more streusel  let it rise for another 45 minutes.

12) Bake it at 350F for 15-18 minutes

enjoy..




Monday, February 22, 2021

Biko with Latik Recipe

 



Ingredients:

1 & 1/2 cup Glutinous rice/ Malagkit

1 can 14 oz Coconut cream

3/4 cup Dark brown sugar 

1/4 cup Condensed milk

2 tsp Vanilla extract (optional)

 Procedure:

1) Wash the rice, then add 2 cups water and soak it for 30 minutes

2) After soaking the rice for 30 minutes drain the water. And add the coconut milk and cook it over low medium heat until there is no more liquid and the rice is cooked.

3) In a wok or a pan add in the sugar, condensed milk and vanilla stir then add in the cooked rice. Cook for another 10 minutes or until everything is well combine.

4) Arrange it in a serving dish and sprinkle it with latik or toasted sweetened coconut.

Enjoy..


Sunday, February 14, 2021

Rice Cake Puto Recipe




 Ingredients:

2 Cups Rice flour

1&1/4 Cup Water

1 Cup Granulated sugar divided

1/4 Tsp Salt

1 Tbsp Baking powder

2 Egg whites

1/4 Tsp Cream of tartar (optional)

cheese for toppings

Procedure.

1) In a large bowl combine rice flour and water mix and set it aside for 30 minutes.

2) Fill in half way full of your steamer and bring it a boil over medium high heat.

3) In a separate bowl add in the egg whites and cream of tartar. Using a handheld mixer beat until its frothy. Once its frothy, gradually add in 1/2 of the sugar continue beating until you reach the stiff peaks stage.

4) Combine the remaining of the sugar, baking powder and the salt. And then add it to the rice flour mixture.

5) Using a spatula combine the rice mixture and the meringue in three addition, using folding method.

6) Line your puto mold using muffin liner. Add in 3/4 full of the puto batter sprinkle some cheese and steam it for about 10-12 minutes.


Wednesday, October 21, 2020

Puto Balanghoy/cassava

 



Ingredients:

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

Procedure:

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

Procedure:

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.

***TIPS***
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


                         THIS DONUT HAS A CHEWY TEXTURE BUT NOT HARD THE INSIDE IS VERY SOFT.
                          

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
Filling
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.
 
***WHILE THE DOUGH IS RISING PREPARE THE FILLING***

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.

*****TIPS****
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



Ingredients:
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

Procedure:

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.


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