Ube Cheese Waffle Recipe

Ingredients:

1 cup all purpose flour 

1/4 cup granulated sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup whole milk

1 large egg

2 tbsp melted butter or vegetable oil

1 tbsp use extract

cheese (I used eden cheese I cut it into the strips 3,1/4 inch long) 

Procedure:

1)Preheat your waffle maker.

2) In a bowl combine all the dry ingredients. (flour, sugar, baking powder and salt)

3) In a separate bowl combine all the wet ingredients. (egg, milk, butter and use extract)

4) Add the wet into the dry. mix until you get a  smooth butter.

5)Brush the waffle maker with melted butter or spray with nonstick cooking spray

6) Add 1 tbsp of the mixture into the waffle maker, add the cheese and add another 1 tbsp of the mixture in the top of the cheese close the lid and wait until the light turn green.

7) Remove the waffle and let it cool down.

Leftover can be put in the ziplock bag and store in the freezer. This also very good to add to your kids lunch box.

barbecue stick is optional.

 

No Egg Pandesal Recipe

Ingredients:

4 Cups All purpose Flour

1 & 2/3 Cups Warm Whole Milk

1 Tbsp Instant Yeast

3/4 Tsp Salt

5 Tbsp very Soft unsalted Butter

1/2 Cup Granulated Sugar

2 Cups Breadcrumbs for coating

PROCEDURE:

1) In a large bowl add the milk, follow the sugar and yeast stir.

2) Combine flour and salt.

3) Add the flour and salt mixture to the milk and yeast mixture, and stir until it its all combine.( mixture will be look like a sticky dough)

4) Knead the dough and adding the butter into 3 addition. Continue kneading the dough until it is smooth and elastic. ( this method can be done in a stand mixer or bread machine)

5) Transfer the dough into a large bowl greased with vegetable oil. Cover with damp cloth or a plastic wrap and let is rise somewhere warm until doubled in size about 1hr depending on how warm your place is.

6) Once the dough has risen deflate any air. Divide the dough into 45g each or more if you want it bigger.

7) Form each dough into a ball and roll it into the breadcrumbs.

8) Arrange the pandesal into a baking pan and let it rise again fo another 35-45 minutes (second rising)

9) Bake it in 325 F for 15-18 minutes.

10) Once it done baking, let it cool until it is cool to handle and transfers it into a wired rack.

store in air tight container or freeze it.

enjoy with you favorite filling/palaman.

 

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..

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..

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.

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.

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.