Sunday, December 3, 2017

Nilupak na Saging Baked

Ingredients :

16 pcs Medium size Green  banana (I bought mine at my local asian store because, but if have the Saba available I suggest to use that instead )
1-1/2 cup Grated coconut
1- 14 oz can Condensed milk
1/4 cup Star margarine/butter
1/2 Granulated sugar
 Grated cheese (I used Eden cheese)


1) Separate the banana one by one then put into the large pot add in the water, just the banana is submerge with water.

2) Boil the banana until its tender/soft. Turn off the heat and pour out the water and let it cool down before removing the skin.

4) Once you take all the skin of the banana, you can start mashing it with a potato masher or if you have a food processor you can pulse it until you no longer seeing chunks of the banana.

5) Add in all the ingredients mixing each addition. Start with the margarine first then follow the condensed milk, mix the coconut and the sugar then add it into the banana mixture.

6) Line the 9x13 baking pan with parchment paper and bake it for 45 minutes in preheated oven for 350.

7) And lastly add in the cheese you can add more or less.


Saturday, November 18, 2017

Puto Pao Recipe

The puto batter  can make 15 puto. and you gonna have more left over on the filling
feel free to double the batter recipe if you want. 

For the filling
1 lb Pork meat  cut into strips
1 Medium size onion chopped
2 Cloves garlic minced
1/2 Cup soy sauce
2 Tbsp hoisin sauce
1/4 Cup sugar
1 Cup water (if  not using pressure cooker)
2 tbsp of cornstarch diluted in water about 3 tbsp water
2 Tbsp cooking oil

1) In a pot over medium high heat add in 2 tbsp of cooking oil once the oil gets hot add in the garlic until slightly golden brown then follow the onion saute until onion gets softened. Combine the meat, soy sauce and the sugar. Then add it to the garlic and onion mixture. Add the water and cooked it until meat is softened. Stirring occasionally (for my filling I used my Insta pot so I didn't add the water and cook it for 15 minutes).

2) Once the meat is cooked add in the hoisin sauce and the cornstarch. Make sure your stirring while adding the cornstarch and water mixture. Turn the heat off and let it cool down.

For the Puto

1 Cup cake flour
3/4 Cup rice flour
1/2 Cup granulated sugar
1/2 Tsp salt
2 Tsp Baking powder
1 Egg
3 Tbsp melted
1 Cup  Fresh Milk
Slice salted eggs for the toppings ( I use hard boil because I don't have salted egg at the moment)


1) Fill up 3/4 full of the steamer and bring it to a boil over medium high heat.

2) Combine all dry ingredients. Both flour, baking powder, sugar, salt.

3) To the dry ingredients add in the milk, egg, and melted butter. Using a wire whisk whisk until its just combine.

4) Brush the puto molds with melted butter and fill in a tbsp of a mixture then add in a tbsp of the meat mixture and then cover it with another tbsp of the puto batter then top it with slice salted eggs

5) Steam it for 15-18 minutes.


Sunday, November 5, 2017

Buko Pandan Salad


1-12 oz Jar coconut jelly/nata de coco
1-12 oz Jar sugar palm/kaong
1-14 oz condensed milk
1/2 Cup Heavy whipping cream ( whip into stiff peaks stage)
1-16 oz Frozen shredded young coconut/buko thawed
1/2 cup uncooked tapioca pearl( I used 1 cup but I think it was to much of sago)
1-  Package of 25g Mr. gulaman(you can use green alsa gulaman)


1) Cook the gulaman according to the package instructions and let it cool down completely to firm up.(the only thing I didn't add is the sugar).

2) Cook the sago/tapioca pearl according to the package as well mine only takes 15 minutes to boil.

3) Once the gulaman is firm up cut it into cube shape.

4) In a strainer drain the kaong, nata de coco and the buko(only if you using frozen buko)

5) In a large bowl combine all the ingredients together. cooked sago, nata,kaong,the cut gulaman then add in the condensed milk and the whip heavy cream. using a spatula carefully stir it and chill it in the fridge for 2 hr before serving.


Sunday, October 22, 2017

Flaky Otap Recipe

Hello Readers! Sugar&sprinkles is here to share another recipe. My first Otap recipe I share was asked if its flaky. I said no its not and someone comment that its not otap lol😄
This idea and recipe came up to my head when I was making the Hopia dough. This dough is very sticky but easy to work with yet very delicate. You can add extra flour if you find this dough is too sticky to work with.

First Dough
5-1/4 Cups All purpose flour
1 Cup Granulated sugar
1/2 Tbsp instant yeast
1 Tsp Salt
2 Eggs Slightly beaten
1/3 Cup Vegetable oil
1/4 Cup Lard
3 Tbsp Melted unsalted butter
1-1/4 Cup Warm Whole milk


1) Combine all the dry ingredients.

2) Combine all the wet ingredients.
       (if kneading by hand)Add the dry to the wet ingredients and knead until the dough become smooth and elastic. Then let it rest for 30 minutes.

2nd Dough

1 Cup all purpose flour
1/2 Cup lard
1/4 Cup butter cold

4) Combine flour and butter first mix until well combine. Add half of the lard and mix and add the rest of the should have a paste texture dough.

5) Divide the first dough into 2. with a rolling pin flatten out the dough into 14x14 or 1/4 inch thick spread half of the 2nd dough on top. Then sealed both end and do the same with the other half of the dough.

6) Flatten out the dough into 1/4 inch thickness and brush it with vegetable oil using a pastry brush. Then roll it into a log and do the same to the other half.

7) Cut the dough log into 1/4 inch thickness. and let it rest for 30 minutes.

8) Roll out each cut dough and dip it into the granulated sugar and put them in a baking pan line with parchment paper. Once all the otap dough are in the baking pan give it another run using a rolling pin. Let it rise for another 20 minutes.

9) And bake it in the preheated oven 325 F 2 minutes or until golden brown. Let it cool down completely.
Store it in the air tight container.

Sunday, October 15, 2017

Hopia Mungo Recipe

Mungo Filling
1-14 oz split peeled mung bean
3/4 cup Condensed milk
1/2 cup Granulated sugar
2 tbsp Butter
2 cups Water

1) Wash the munggo 2-3 times. Soak it with water for atlas 1hr. Drain the water and replace it with 2 cups (water).

2) Cook it over medium high heat until the munggo get softened. (While cooking make sure you keep your eye on it coz when it start boiling there is a chance of the water to overflow)

3) Transfer the cook munggo into a blender add in the condensed milk  and puree it into a fine texture.

4) Put it back to the pot and add in the  sugar and the butter. Cook it over medium low heat stirring constantly and scraping the bottom at the same time until mixture thicken up like soft paste. Turn the heat off and let it cool completely.

Hopia Dough Recipe

Dough 1

2-1/2 cup All purpose flour
1/4 cup Granulated sugar
3/4 cup Lard
1/2 cup +1 tbsp Water
1/4 tsp Salt

1) Combine flour, sugar and salt.

2) Add in half of the lard mix using your hand once its all combine add in the other half. When flour and lard are well combine add in the water mix until the mixture start forming into a dough. form it
into a ball and set it aside.

Dough 2

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

1) Combine both flour and lard and mix until its well combine. (like a wet sand mixture)

2) Using a parchment paper roll out the dough 1 into 1/2 inch thick. Spread the dough 2 on the top using a spoon or offset spatula start pressing it. Then roll it into a log and chill it in the fridge for 20 minutes.

3) Cut the dough log into 1/4 inch thick.

4) Take a piece of plastic wrap and put the cut dough  in the middle. Roll out the dough into 3-1/2 inch circle take a 1 tbsp of the filling put it in the middle gather all end and and twist or pinch to seal.

5) take 1 egg yolks dilute it in 1 tbsp water or milk and brush the Hopi with it before baking.

6) Bake the Hopi for 30 minutes and flip it and bake it back for another 10 to 15 minutes until both side is golden brown.

enjoy 😊😘

Monday, October 2, 2017

Hopia Ube Recipe

Hello Followers! this recipe is requested by one of my followers and youtube viewer.
 Her name is Norien Tagle. Norien thank you for your request and happy baking..😍😘

Dough 1
2-1/2 cups All purpose flour
1/4 cup Granulated Sugar
3/4 cup Lard (shortening is fine)
1/2 cup plus 1 tbsp Water
1/4 tsp Salt

Procedure for the dough 1

1) Combine sugar and salt then, add in the lard mix with using hand until lard and flour are well combine.

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

Dough 2

1-1/2 cup All purpose flour
1/2 cup Lard or shortening
Combine this two ingredients and mix until crumbly like a wet sand.

Now you have 2 dough
1) Roll out the dough 1 into 1/4 inch thick then sprinkle the dough 2, using a spatula or a spoon start pressing it into the dough 1. Then roll it into a log and chill in the fridge for 20 minutes.

2) After 20 minutes take the Hopia dough  crosswise and cut it into 1/2 inch thick each (you should be able to get between 25 to 28 for this recipe)

3)Flatten the each dough into 3 1/2 inch circle and put 1tbsp of ube filling and sealed the side by pitching it together. You can use store bought for the ube halaya or you can make your own I have a recipe for ube halaya.

4) You can just leave like that. But if you want to have your hopia the same shape you can use cookie cutter. Once you sealed it take a cookie cutter and put it in the middle and slightly flatten it. then pushed it out.

5 Bake it at 350 oven for 30 minutes. But before baking brush it with egg wash 2 egg yolks diluted in 2 tbsp water. And if you want your Hopi to have nice golden brown top. after 20 minutes baking flip the hopia over then you will get the nice golden brown color.


Just some tips:
if your Hopia  dough is sticking to your work surface then take a piece of plastic wrap and put your cut Hopia dough then roll it. add the filling and sealed it by twisting it. then just peel the plastic off.

Sunday, September 24, 2017

Homemade Otap

Hello followers! on this post I'm gonna share another pinoy recipe Otap! this otap is not crumbly like the one we bought at the supermarket in the Philippines. But the taste is very good, maybe because of the flour? most bakery in the Philippines use 3 types of flour. 1st class, 2nd class and 3rd class. I used bread flour for this recipe almost similar to the first class. The key to make otap is when you roll your dough you need to roll it as thin as possible. Happy baking..

For the dough:

4 cups Bread flour
1/2 cup Granulated sugar
1 Tbsp Instant yeast
1/2 tsp salt
3 Egg yolks
2 Tbs Lard
4 Tbsp melted butter
1 cup Warm milk
You also gonna need granulated sugar for the toppings and vegetable oil to brush the dough.

1) Activate the yeast by adding 1 tbsp of granulated sugar to the warm milk. Stir and add in the yeast whisk and set it aside until the mixture gets foamy.

2) Combine the flour, sugar and the salt.

4) As always I used my bread machine to knead my dough. But if you don't have one you can always knead the dough by hand. Knead the dough until smooth and elastic. If kneading it by hand just combine all the liquid first then add in the dry. If ever you find your dough sticky just add in 1 tbsp of flour at a time. Once the dough is done form it into a ball and transfer it to the large bowl greased with 1 tbsp vegetable oil. And let the dough rise for about 45 to 1 hr it depend how warm your place.

5) After 1hr take the dough out and roll it out as thins as you can. (almost like a paper thin) trim the side then, with vegetable oil and a pastry brush. Brush the dough with oil leaving 1/4 inch away from the side. Once your done start rolling the dough into a log and sealed the side.

6) Cut each dough crosswise about 1/2 inch thick I cut mine about 1 inch and my otap is way to big for me. So I suggested to cut it 1/2 inch thick after cut all the dough let it rise again for another 30-45 minutes.

7) Flatten out each cut dough using a rolling pin  into thin and long and dip it into the granulated sugar. Bake it at preheated oven 350 F for about 15 to 18 minutes. But before baking give it another run on the rolling pin. Once its done baking transfer it into a cooling rack.