Sunday, January 29, 2017
For the dough
5 Cups all purpose flour
1/4 cup Granulated sugar
2-1/2 tsp yeast
1/2 tsp Salt
1 tsp Dough conditioner(optional)
2-1/4 cup Very warm milk
1.activate the yeast add the granulated sugar to the warm milk stir, and then add in the yeast whisk it and set it aside.
2.Combine the dry ingredients.flour,salt and dough conditioner.
3.In a stand mixer pour in the flour into the stand mixer bowl.and add in the milk and yeast mixture and the egg.mix it until the dough become smooth and elastic.
4.Transfer the dough into a bowl greased it with non stick cooking spray or oil it with vegetable oil.cover it and let it rise for about 1 hr.or until it doubled in size.
(while the dough is rising make your filling)
For the coconut filling.
2 cups packed dark brown sugar
4 cups grated or sherreded coconut (fresh of Frozen)
1-14 oz coconut milk.
1.In a pot combine coconut milk and sugar together and stir.
2.bring it to stove top cook it over medium high heat until it become thick and bubbly.or until it reaches the soft ball stage.(with a candy thermometer )
3.Add in the grated coconut.stir and cook for another 10 to 15 minutes until all the liquid has absorbed
4.Turn off the heat and let it cool down.
Putting The Filling.
1.Deflate the dough to get rid of the air.and divide it to your desired size I weigh mine 50 oz each.
2.With a rolling pin roll it out for about 1/4 of an inch thick add the filling 1 tbs or more.
3 Pinched to seal it.make sure it sealed good so the filling won't leak while baking in the oven.
4.Let it rise again for another 1 hr.or until it doubled in size.
5.Pre heat the oven to 350 degrees and bake it for about 15 to 18 minutes or until the tops turn slightly golden brown.
6.Let it cool down and then store it in a ziplock bag to keep it soft.
Sunday, January 22, 2017
2-1/4 cup all purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1 cup evaporated milk
3/4 cup corn oil(vegetable oil is fine)
1/4 cup condensed milk
4 egg yolks
2 tsp of vanilla extract
2 drops of yellow food coloring(optional)
1.Preheat your oven to 350.
2.Grease muffin pan with non stick cooking spray or brush with shortening.
3.Combine sugar and evaporated milk into the sauce pan cook it over medium high heat stirring constantly.just until sugar has totally dissolved 2-3 minutes and set it aside.
4.Using hand held mixer or wire whisk Beat the egg yolks until pale color.add the condensed milk.
5.Add the oil to the sugar and evaporated milk mixture and the vanilla.
6.Now slowly add all the liquid the liquid ingredients including the 2 drops of food coloring.
7.After all the liquid has combine, sift in all the dry ingredients.
8.Fill in the grease muffin pan 3/4 full and bake it for 13 to 15 minutes until toothpick insert comes out clean.
9.Let it cool down for 5 minutes.then, transfer it to the cooling rack when its completely cool transfer it to a ziplock bag to keep it soft and moist even until the next day you can store it in the fridge and reheat it in the microwave.
this is really good for coffee in the morning.enjoy...
Sunday, January 15, 2017
3 cups Grated Cassava/Kamoteng kahoy
3 cups Water
2 cups Granulated Sugar
1/2 cup Condensed Milk
1 tbsp Lye Water /lihiya
1 tsp ube extract
1 tsp pandan extract
Grated coconut for topping or cheese
food coloring of your choice i used green, pink,and yellow
you also gonna need a steamer to steam the pichi pichi
1.Pour half way of water into the steamer and turn the heat on your stove top over medium high heat.
2.In a large mixing bowl combine grated cassava, water,sugar,and condensed milk stir until sugar has
3.Pour 1 1/2 cup of the mixture into the mold i used 1 6"inch cake pan.And add 1 tsp of ube flavoring and 1 drop of purple food color.If you want more vibrant color add 2 drops (If your using individual molds then you have to divide your mixture into 5 equal part.then add 2 drops of each food coloring).
4.Cover with aluminum foil and steam it for 25 minutes.
5.after steaming let it set for 10 minutes.the,take a tbsp of pichi pichi and drop it to the grated coconut or grated cheese and line it up into the serving plate by color.
Sunday, January 8, 2017
8 egg yolks
1/2 cup condensed milk
1/2 cup granulated sugar
1/2 cup evaporated milk
1/2 vegetable oil
1/3 cup very warm water
1-1/2 cup all purpose flour
2 tsp baking powder
1/2 tbsp yeast
1/2 tsp salt.
1 tbsp anise & 1/2 cup raisin
1.line all the baking mold with wax paper or parchment paper.if using wax paper make sure you spray it with a non stick baking spray.
2.first bloom the yeast, take a tbsp of sugar sprinkle it to the warm water and stir.Then,add the yeast whisk it and set it aside.
3.In a sauce pan combine the evaporated milk and sugar,bring the sauce pan to the stove top cook it over low heat for about 5 minutes or until the sugar has totally dissolved.stirring it constantly.
4.In a stand mixer or hand held mixer with a whisk attachment beat the egg yolks until pale color.then,add in the condensed milk, oil,vanilla,the evaporated milk and sugar mixture and lastly add the yeast.
5.combine the dry ingredients flour, baking powder and salt.
6.sift in the flour into the mixer bowl in 2 addition mix it in a low speed until combine.be careful not to over mix the batter.
7.scoop the batter into the prepared mold.and let it rise for 1hr in a warm place.
8.if using raisin sprinkle the raisin into the torta before baking.
9.bake at 350 for 25 minutes.after baking brush it with melted butter and sprinkle a little bit of granulated sugar.enjoy
Monday, January 2, 2017
3 cups Grated cassava/kamoteng kahoy
3 cups Brown sugar divided
2 cups Grated coconut(frozen/fresh)
1 cup water
you also gonna need a pot to cook the coconut filling and a steamer to steam the suman.
1.Pour the 1 cup water to the pot bring it to the stove.Turn the stove at medium high heat then, add 2 cups of the sugar cook it until the syrup reach the soft ball when you put the candy thermometer.(If you don't have one.When a small amount of of sugar syrup is dropped into very cold water and forms a ball that does not hold its shape when pressed with your fingers)
2. Add the coconut and stir until all the liquid has absorb
3.squeeze all the cassava juice out
4.add the 1 cup of sugar and mix until all combine.
5.Take 1/4 cup of the suman mixture and spread it on the banana leaves.Then,add 1 tbsp.of the coconut filling and roll it tightly securing both ends.
6.Arrange the suman in the steamer.and cook it for 45 minutes.let it cool for 10 minutes and enjoy