Puto Kutsinta Recipe

Puto Ingredients:

1-1/4 cup Longrain white rice
1  cup Milk (fresh or evaporated )
3/4  cup Granulated sugar
1 Large egg
1 tsp Instant yeast

Kutsinta ingredients:

1/2 cup Glutinous rice
1/2 cup Regular rice
1 cup Dark/light Brown sugar
1 cup + 2 tbsp water
1- 1/2 tsp Lye water
 2 tsp Annatto powder (you can use orange food color )

Procedure:

1) Start the with puto first, wash the rice 3x then soak it in water for 45 minutes.

2) Combine both rice and wash it 3x then soak it for 45 minutes.( for kutsinta)

3) Drain the water of the rice for  puto and replace it with the 3/4 cup milk. Put it in the blender until its smooth. Add the sugar whisking each addition, instant yeast  and the egg. let the rise for about 30-45 minutes or until the mixture has doubled in size / it has bubble on the top.

4) Drain the water of the rice for kutsinta and replace it with the 1cup and 2 tbsp water. Put it in the blender until smooth. Add the granulated sugar, lye water, and  annatto.

5) Brush you Mold with butter and add 1/2 way of the mold with kutsinta mixture. steam it for 20 minutes.

6) After 20 minutes of steaming the kutsinta mixture add in the puto mixture and steam it for another 15 minutes or until toothpick inserted come out clean. Serve it with Freshly Grated coconut or just plain.

Cooking/Steamning Tips:
Make sure there is no water in the kutsinta before adding the puto mixture. it will prevent these 2 sticking together.
Make sure the mold is not touching to the side of the steamer. so that it won't catch the water while steaming.

Ube Rice Puto in Banana leaves Recipe

Ingredients:

4 Cups  Longrain White rice
2 -14  oz can Coconut Cream
1-1/4  Cups Granulated Sugar
1 Tbsp Yeast
1/2  Tsp Salt
1 Tbsp Ube flavoring
1/2 Tsp Purple food color
1 egg

Blender to grind the rice
Banana leaves to Line the molds
and steamer to cook the puto.

Procedure:

1) Wash the rise 3 times. Add water at least 2 inch higher from the rice. And soak the rice in water for 1 hr.

2) After 1 hr pour/ drain the water and replace it with the 2 cans of coconut cream.

3) Using a Blender puree the rice into very smooth consistency.

4) Once all the rice is pureed add in the sugar, salt , yeast and whisk until the yeast is dissolved. then add the rest except for the egg. Cover the mixture and let it rise for 45 minutes to 1 hour. or until the mixture has doubled in size.

5) While you waiting for the mixture to rise prepare the mold. Cut the banana leaves according to the size of your mold. I used my ensaymada molds for mine but any circle molds will do.

6) Once your mixture has risen add in the egg and carefully wisk in make sure you don't  over whisk the mixture.

7) Pour mixture into the prepared baking molds 3/4 full and steam it for 25-30 minutes or until the toothpick inserted comes out almost clean.

TIPS:
make sure your steamer is fully boiling before steaming to have a nice crack on the top.
store it in air tight container and put it in the freezer to keep it fresh.
you can also top the with star margarine.

Kalihim Bread Recipe

For The dough

( I use my Classic ensaymada recipe)

4  cups Bread Flour
1 tsp Dough conditioner (optional)
1/2 tsp Salt
1 tbsp Instant Yeast
1-1/3 cup Warm Milk (I used whole milk)
4 Egg Yolks
1/3 cup Sugar
4 tbsp Unsalted Butter Softened

 For The Filling

1-1/4 cup Bread crumbs
1-1/4 cup All purpose flour
1 cup Granulated sugar
4 Tbsp Melted Unsalted butter
1/4 Vegetable oil
1 cup Water
1 Tbsp Vanilla extract 
2 tsp Red food color

Procedure:

1) Take 1 tbsp of sugar and sprinkle it to the warm milk then sprinkle  in the yeast and whisk then set it aside until its foam up.

2) Once the yeast mixture is foam up and in 1/2 cup of flour and set it aside for 30 minutes.

3) Combine all drys ingredients such as, flour the remaining sugar and the salt.

4) In the bread machine bucket mixing bowl(if using) add in the milk and flour mixture, the flour, softened butter, and the egg yolks.

5) And let the machine knead the dough until smooth and elastic. if using hand knead it until smooth and elastic about 7-8 minutes.

6) Transfer the dough into a grease bowl cover it and put in a warm place. And let it rise for 1-2 hrs or until it doubled in size.( I put may dough back into my bread machine since the machine it already warm I just add 1 tbsp vegetable oil to the bucket to prevent the dough from drying).

7) Once the dough has doubled in size divide it into 3 and work 1 dough  at a time. Take the 1st divided dough and flatten it using a rolling pin almost like rectangular shape. and at least not thinner than 1/4 inch thickness. Add the filling then sealed the edges. you should have a log shape. 

8) Take a dough cutter and cut the long into 2 inches thickness. Arrange it into the baking pan lined with parchment paper. and let it rise for another 45-1hr.

9) While the Bread is rising for the second time prepare the egg wash take 2 egg yolks and add 1 tbsp of water and mix it with fork.

10) Before baking poke the bread with fork then brush it with the egg wash.

11 Bake it fo 15-18 minutes or until the top get slightly golden brown.

Brazo De Mercedes Recipe

Custard
12 pc Egg Yolks (I use large eggs)
1 Can Condensed Milk
1 tsp Vanilla (optional)


Meringue
12 Egg Whites
1/3 cup Granulated Sugar
1/2 tsp Cream of tartar
1-1/2 Tbsp Ube Flavoring

Procedure:

1) Separate the egg yolks from white. In a nonstick pot add in the egg yolks and the condensed milk cook it over medium low heat for 10 minutes  stirring and scrapping the bottom at the same time. your picture should be like  soft paste texture  turn the heat off and set it aside.

2) Pre heat the oven to 350F. line a baking pang with parchment paper and spray it with cooking spray.

3) In a stand mixer beat the egg whites in a medium high  speed for 3 minutes  then,  add in the cream of tartar and increase the speed to high speed until it gets frothy. Then gradually add in the sugar continue beating until you reach the stiff peaks stage.

4) Transfer the meringue to the prepared baking pan (spread) if you want you can make some design using a fork make some long line. Bake this for 18 minutes.

5) After baking let it cool down for a few minutes (5) then transfer it to the other baking pan also lined with parchment paper and sprinkle 1 tbsp powdered sugar. (upside down)

6) Spread the filling evenly and roll it into a log. Bring it back to the oven and bake it again for another 10 minutes and let it cool down for a few minutes or until cool enough to handle slice it into your desired  thickness.

Pan De Yema/Pan De Pastel Recipe

Dough (im using my ensaymada recipe)

4  cups Bread Flour
1 tsp Dough conditioner (optional)
1/2 tsp Salt
1 tbsp Instant Yeast
1-1/3 cup Warm Milk (I used whole milk)
4 Egg Yolks
1/3 cup Sugar
4 tbsp Unsalted Butter Softened

Yema Filling Recipe
2 Tbsp Unsalted Butter
1 can Condensed Milk
3 Eggs Yolks
2 Tsp Vanilla

Procedure:

1) Take 1 tbsp of sugar and sprinkle it to the warm milk then sprinkle  in the yeast and whisk then set it aside until its foam up.

2) Once the yeast mixture is foam up and in 1/2 cup of flour and set it aside for 30 minutes.

3) Combine all drys ingredients such as, flour the remaining sugar and the salt.

4) In the bread machine bucket mixing bowl(if using) add in the milk and flour mixture, the flour, softened butter, and the egg yolks.

5) And let the machine knead the dough until smooth and elastic. if using hand knead it until smooth and elastic about 7-8 minutes.

6) Transfer the dough into a greased bowl and cover it. Let it rise for 1 hrs while the dough is rising cooked the yea filling.

7) In a nonstick pot add in the condensed milk and the egg yolk whisk until its well combine. Turn the heat on low heat stirring constantly until the mixture has thicken up about 12 minutes. Set it aside.

8) Divide the dough into desired size ( I weight mine 50g each)

9) Once the all the dough is divided. Using just your hand slightly flatten the dough and add in 1/2 tbsp yema filling in the middle and gather all the side and sealed by pinching it. Roll it a little bit in between of you palm just to get a nice circle shape.

10) Once all the dough has shape let is rise again for another 45-1 hr.

11) Bake it in the preheated oven 350F for 15-18 minutes.

enjoy and store the leftover in the air tight container. You can freeze it as well

Ube Ice Cream Recipe

Ingredients:

2 cups Heavy cream (very cold)
1/4 cup Granulated sugar (or less if you want it too sweet)
2 tbsp Ube flavoring
2 tbsp Ube jam/halaya
1 14oz Condensed  milk


Procedure:

1) Beat the heavy cream in high speed until stiff peaks

2) In a separate bowl combine the condensed milk,ube jam/halaya, ube flavoring and the sugar. Mix using a Wire whisk.

3)Fold  in the  heavy whipped cream in a 3 addition. Once its well combine pour the mixture into an ice cream container or any freezer safe container and freeze it at least over night before serving.

UBE PIANONO RECIPE

Ingredients:

1/3 cup cake Flour
3 Egg Yolks
3 Tbsp Granulated Sugar
3 Tbsp Melted Butter
1 Tsp Vanilla Extract
1 Tbsp Ube Flavoring
2 Tbsp Ube halaya
Meringue

3 Egg Whites
1/4 cup Granulated Sugar
1 Tbsp Ube Flavoring

Filling
Margarine (I used Star margarine)
Granulated Sugar

2 Tbsp Powdered Sugar for Dusting

Procedure:

1) Lined the 9x13 baking pan with parchment paper and pre heat the oven 350F.

2) In a bowl beat the egg yolks and the sugar until pale yellow color. Add the ube halaya continue to beat until its smooth. Then add in the melted butter, vanilla and the ube flavoring. Lastly add in the cake flour and mix until its combine.

3) In another bowl beat the egg whites until frothy. Once its frothy gradually add in the sugar and continue to beat until you get the stiff peaks stage. Then lastly fold in the ube flavoring.

4) Add in the egg whites into the batter in 3 addition and using a spatula carefully fold in.

5) Pour the mixture into the prepared baking pan using an offset spatula level the batter so that will cook evenly.

6) Bake this for 15 minutes. Once its done baking take it out from the oven and let it cool down for 10 minutes. while its cooling down take another same size parchment paper and sprinkle the 2 tbsp powdered sugar. Once the cake is cool enough to handle transfer it into the other prepared parchment paper.

7) Spread the  margarine (upside Down) sprinkle the granulated sugar then roll it into a log. and let it cool down completely.

8) Once it is cool down completely brush off the excess powdered sugar then spread the margarine all over it and roll or sprinkle some more granulated sugar. Slice into the disired thickness.

enjoy

PIANONO RECIPE

3 Egg yolks
3 tbsp Granulated sugar
2 tbsp Melted butter
1 tsp Vanilla extract
1/3 cup Cake flour

2 tbsp Powdered sugar for dusting

*Meringue*
3 Egg whites
1/4 cup Granulated sugar

*Filling*

Margarine(I used Star margarine)
Granulated sugar


*PROCEDURE*

1) Preheat the oven to 350F and line 9x13 baking pan with parchment paper

2) Beat the sugar and butter until creamy, add the egg yolks continue to beat until its pale yellow. Add the vanilla. Sift in the flour  into the mixture and beat until its just  combine.

2) Beat the egg whites until it is frothy. Gradually add in the sugar and continue to beat until stiff peaks stage.

3)  Using a spatula fold in the meringue into the batter in 3 addition.

4) Pour the batter into the 9x13 baking pan lined with parchment paper and bake this for about 15 minutes.

After baking let it cool down for a few minutes 5-8

5) Take another same size  parchment paper and sprinkle it with 2 tbsp powdered sugar and flip the sponge (upside down)in to the other parchment paper . Spread a generous amount of margarine into the sponge then sprinkle sugar about 2 tbsp.

6) Roll the sponge into a log wrap it with the parchment paper and let it cool down completely.

7) Sprinkle another 1 tbsp of granulated sugar into the log. Slice the pianono into 2 inches thickness.

FILIPINO LAMBINGAN COOKIES RECIPE

Ingredients:
2-1/2 cups All purpose flour
1 tsp Baking powder
1/2 tsp Salt
1/4 Baking soda
1 tsp Yeast
1 cup Granulated sugar
3/4 cup Warm water
2 Eggs
1/3 cup oil
2 tbsp Melted butter
3 drops Gel Purple food color
2 drops Ube food flavoring
1/2 cup Desiccated coconut(coating)
1/4 cup Star margarine (glue)


Procedure:

1) Add 1 tbsp sugar into the warm water sprinkle the yeast and whisk, then set it aside until its foamy.

2) Pre heat the oven 350 F. In a standmixer or hand mixer beat in the eggs. Add the sugar (don't not stop the mixer just set it at the lowest sitting)melted butter, yeast mixture, oil. While the mixture is mixing combine all dry ingredients. Flour, baking soda, baking powder, salt. Then lastly add it to the wet mixture.

3) Divide the batter into 2  parts add the food and the ube in the other half leave the other half plain.

4) Scoop out the batter and drop it into the prepared baking pan (I used small ice scream scooper) leaving 2 inch space in between.

5) bake it at preheated oven 350 F for about 12 minutes. Then transfer it into the cooling rack and let it cool completely.

6) Take 1tsp of star margarine and spread it at the back of the cookie then take another one and attach it ( its like making a sandwich) then roll it into the desiccated coconut.

enjoy 😋

Filipino Tainga Cookies Recipe

Ingredients For The filling:

2 cups Breadcrumbs
1-1/4 cup all purpose flour
1 cup Dark brown sugar
1/3 cup Granulated sugar
1/2 tsp Salt
2 tsp Vanilla extract
2 large Eggs
1/2 tsp Baking soda
1 tsp Baking powder
2 Drops of food color yellow

Dough ingredients:

3 cups Bread flour
1/4 cup Granulated sugar
1 Egg
1 tbsp Shortening
1/4 tsp Instant Yeast ( if you want your tainga hard skip adding the yeast)
1/2 tsp Salt
1 cup Milk
4 drops gel food color in red

1) Begin with making the dough first, combine all the dry then add all the liquid  let the bread machine knead the dough. If you using your hand to knead the  dough knead it until smooth and elastic and set it aside. ( im using my bread machine for this)

2) Make the filling. Beat the eggs then add both sugar, vanilla, food color and the butter. Mix all the dry ingredients Flour, salt, baking powder, baking soda and then add it to the batter mixture. Lastly add the breadcrumbs.

3) Divide the dough in half and also the filling. Roll out the other half of the  dough into 1/4 inch thick. Spread half of the filling and then roll it into a log. Cut the log into 1/2 inch thick arrange it in a lined baking pan leaving  1/2 inch space do this to the other half  bake it in a pre heated oven 350 F for 25 minutes.

Filipino Bagumbayan bread recipe

Filling:

2 Cups Breadcrumbs
1 Cup All purpose flour
1 stick/8 tbsp Melted butter
2 Large Eggs
1/4 Cup Granulated sugar
1 Cup Packed Brown sugar
1/2 Tsp Salt
2 Tsp Baking powder
1/2 Tsp Baking soda
2 Tsp Vanilla
2 Drops of yellow food color
Dough:

3-4 Cups Bread Flour divided
1 cup Warm Water
1 Egg
1 Tbsp Shortening
1/4 Cup Granulated sugar
1/4 Tsp Yeast.

Procedure:

1) Using a stand mixer or a handheld mixer beat in the eggs then add both sugar continue mixing over low speed. Follow the melted butter, vanilla extract, food color. Combine the flour, baking powder, baking soda and the salt then add it into the mixer lastly add the breadcrumbs mix just until combine. Divide it into 4 equal size and set it aside.

2) In a Medium size bowl Combine the 3 cups of Flour, sugar and the yeast. Pour in the water shortening and the egg. Transfer it into the working flat surface and knead the dough until it smooth and elastic. Use the remaining 1 cup flour if needed for dusting. Once you dough is no longer sticking to your hand divide the dough into 4 equal size.

3) Roll out the dough as thin as you can then add in the filling and roll it into a log. Using a dough cutter or a knife cut the log/dough into 2 inches long each. Then arrange it into the baking pan line with parchment paper 2 inches apart. Do this to the rest of the dough.


4) Make the egg wash 1 egg yolk with 1 tbsp of water or milk and 2 drops of food color. Then brush the bread before baking.

5) Bake it at a preheated oven 350F for about 25-30 minutes or until its slightly golden brown.


enjoy :)

Banana Cue Recipe

Ingredients

15-16 pcs Banana (saba is better but where im at I don't have access to saba so I use the one I can buy at my local asian store)
3/4 cup Dark brown sugar(u can use granulated or light brown)
8 pcs Bamboo skewers
3-4 cups Oil

Procedure:
1) Add 3-4 cups of oil into you cooking pan turn on the heat into medium high.

2) Once the oil is hot enough( when you stick the bamboo skewers you will see bubbles) add in  7-8 pcs of the banana and cook it for few minutes before adding the 1/2 cup of the sugar. When the banana start getting slightly golden brown push it to the side and add in the sugar in the middle. let it set there for few minutes then, start stirring it until the banana get dark golden brown.

3)Once the banana is done you can now put it into the skewers. But if you don't have the bamboo skewers you can just serve it in a plate.

4) Do the same of the rest.

enjoy...

Bahug bahug/Pande Pula Recipe

Ingredients:
2 lbs Old bread cubes
1-14 oz can condensed milk
1 cup Granulated sugar
1 Tbsp Vanilla
Red food coloring
4 cups Milk
1/4 cup Heavy cream (optional)
1/2 tsp Salt
1/2 cup Unsalted butter/1 stick
4 Large eggs

Dough Ingredients:

3 cups Bread flour
1-1/4 cup Warm milk
1/4 cup Granulated sugar
1 Egg
1 egg yolks for egg wash
1 tbsp sesame seeds for the toppings

Procedure: (for the filling)

1) In a large bowl combine everything except for the bread, butter and food color

2) Once everything is well combine slowly pour it to the bread.

3) Cook the filling over medium high heat. Once the mixture is warm enough add in the butter and the food color.its up to you how intense your color. when the mixture has thicken up and no more liquids you can now turn the heat off. And start making the dough.

Procedure: (For the dough)

1) Add 1 tbsp of sugar to the warm milk then add the yeast set it aside until its  foam up.

2) Combine the flour and the sugar together.

3) Im using my bread machine to knead my dough. You can use your hand or stand mixer. Knead the dough until smooth and elastic.

4) Greased 9x13 baking pan. Roll out the dough right after you finish kneading make sure it enough to cover the top and the bottom of the baking pan.

5) Once you roll out the dough transfer it to the baking pan covering the bottom first. Add in the filling before covering the top make sure you level it by pushing it with hand or spatula.

6) Cover the top and pinched to sealed the tuck the side in. Using a fork poke some wholes all over and then brush it egg wash and sprinkle the sesame seeds.

7) Bake it at preheated oven 350F for 30 minutes or until the top gets golden brown.

8) let it cool down completely before slicing it.

Ube Spanish Bread Recipe

For the dough

4 cups Bread flour
1/3 cups Granulated sugar
1/2 tsp Salt
1-1/2 cup Whole Milk warm
1 Tbsp Instanst Yeast
4 Eggs yolks or 2 whole eggs
4 Tbsp Melted butter

The Ube Filling

2 Cups Ube Halaya
2 cups Crushed Graham Crackers
1 Cup Brown Sugar (I used Muscovado Sugar)
1 Tbsp Ube  Flavoring
1 Tsp Violet Food color

Procedure for the Dough

1) Sprinkle 1 tbsp sugar into the warm milk. Add in the yeast and whisk in and set it aside.

2) Combine the flour, sugar, and the salt.

3) Add in 1/2 cup of flour into the milk and yeast mixture. and let the rise until double in size about 30 minutes.

4) Into the bread machine bucket or stand mixer add in the flour and yeast mixture, melted butter, flour and the egg yolks let the machine knead the dough.(if kneading by hand just combine all this together and knead it until its smooth and elastic ).

5) Once the machine finish kneading the dough transfer the dough into a large greased bowl and cover the dough and let it rise for 1 hr or until it doubled in size.

Procedure fo the filling

1) Combine the crushed graham crackers, brown sugar and the ube halaya mix it then add in the  ube flavoring and the food color. Mix it again until it is well combine.

Shaping the bread

1) Roll out the dough using a rolling pin then add in the filling about 1 tbsp of the filling and roll the dough like a sausage. See the picture below.

2) Once you reach the end pinched it to sealed. And roll it into the coating.

3) Do this to all divided dough and let this rise again for another 30-45 minutes.

                                            after 45 minutes. This is now ready to bake

4)Bake this at a Preheated over 350 for about 15-18 minutes or until the top get slightly golden brown. Store the left over   in the air tight container.

Maja Mais Recipe

1 Can 400ml Coconut Milk
1 Can 400ml Coconut Cream
1/2 Cup + 2tbsp Cornstarch
1 Can 14 oz condensed milk
1/2 Cup Granulated sugar
1/2 Fresh Milk
1/2 tsp Salt
1 Can 14.75 oz Cream-style corn
1/4 cup Latik for toppings (optional)

Procedure

1) Line 9x13 baking pan with banana leaf brush it with coconut oil or vegetable oil.(if you don't have banana leaf just brush your baking pan or any container that you gonna use )

2) In a large pot add in the coconut milk and cream, granulated sugar, salt, Condensed milk and the corn. cook it over medium high heat stirring occasionally until the mixture is boiling.

3) While waiting for the mixture to boil, combine the cornstarch and the milk together.

4) Once the mixture is boiling add in the milk and cornstarch mixture Stirring constantly until its thicken up. Cook for 5-7 more minutes turn off the heat and pour it into the prepared container.

5) let it cool down completely and put it in the fridge for 2 hr take it out from the fridge and sprinkle the latik slice it if you like and serve.

Marbled Mamon Recipe

Ingredients

1 cup Cake Flour
1tsp Baking Powder
4 Egg Yolks
1/3 cup Milk
1/3 cup Vegetable oil
4 tbsp Melted butter
1/3 cup Granulated Sugar
3 Tbsp Cocoa Powder
 *meringue*
4 Egg Whites
1/4 Tsp Cream of Tartar
1/3 cup Granulated Sugar

Procedure

1) Grease the mold I used Brioche mold/ensaymada molds I mixed 1tbsp flour,1tbsp oil & 1 tbsp vegetable shortening. whisk it until this 3 ingredients are well combine and grease the mold with this mixture.

2) Pre heat the oven 350F

3) Beat the egg yolks and the sugar until its pale yellow. add in the milk and oil using a wire whisk just whisk it in then add in the melted butter. sift in the flour and baking powder and mix until its just combine do not over mix the butter.

4)Combine the egg whites and the cream of tartar. Using a hand mixer beat the egg whites until its frothy. Then gradually add in the sugar and beat it until you get the stiff peaks stage.

5) Add in the meringue into the batter in 3 addition using a spatula just do the cut and fold method.

6) Divide the batter into 2 equal portion. Sift in the cocoa powder into the other Half.

7) Scoop the batter into the prepared mold using a small size ice cream scooper. Alternating white batter then the chocolate batter I add in 2 scoop of each in 1 baking molds. Then using a small angled spatula or drag the batter into the middle. To get the marbled effect.

8) Bake it for 15-18 minutes of until toothpick inserted comes out clean. let it rest for 10 minutes before removing it from the molds.

Filipino Pineapple pie Bakery style.

This recipe is requested by one of my youtube viewers. The original recipe is only called for Tang pineapple but I did not follow all the recipe. I made some changes on it. When i use to lived in the Philippines, I always saw this in my local bakeshop but never liked the taste on it. No wonder it doesn't taste good because there is no real pineapple on it.  It just has water, tang pineapple, and cornstarch. This one taste way better.


*For The Dough/skin*

5-1/2 cups Flour
1/3 cups Granulated sugar
1 tsp Yeast
1 egg
1/2 tsp Salt
2 cups Warm Milk ( I used whole milk)

*For The Pineapple Filling*

400 Ml Water
1- 20 oz can crushed Pineapple
450 grams Granulated sugar
4 tbsp  stick butter
150 ml condensed milk
16 oz cornstarch
500 ml water
1 tsp Yellow food color

Procedure

1) Take 1 tbsp of sugar and sprinkle it to the warm milk, then add in the yeast whisk, and set it aside until its foamy.

2) Combine flour, sugar and salt.

3) Combine the milk and the flour mixture, and add in the egg. Mix the dough until smooth and elastic ( I had my bread machine knead my dough, so while my bread machine is mixing my dough I prepared my filling). But if you don't have bread machine just finish knead you dough then, cook the filling).

4) In a large wok, combine 400 ml water, pineapple, sugar, condensed milk, butter and food coloring. Stir and bring it to a boil over medium high heat.

5) While waiting for the mixture to boil, combine 500ml water, and cornstarch whisk it with wire whisk.

6) Once the pineapple mixture is boiling add in the cornstarch mixture and stirring constantly until the mixture it thicken like a paste. Then turn off the heat and continue to stir for additional 5 minutes.

7)  Sprinkle some flour into your work surface. Roll the dough into 22 inches long and 16.5 inches wide. Sprinkle a flour on your baking panned cover the pan with the roll out dough (my pie was a little bit thick if you want your to be thin you can use bigger baking pan).

8) Add in the filling to the prepared baking pan level it, and cover the top with the dough. Cut the edges and pinch all sides. Take 1tbsp of milk and add 1 drop of food color with until this two is well combine. Brush the top of the pie with it. Take a fork and poke some holes on the top of the pie.

9) Bake this in a preheated oven 350F for 30-35 minutes. After baking let it cool down for 30 minutes before cutting it into a triangle shape.

Maruya/Banana Fritters

Ingredients:
10-12 pcs Banana (saba or plantain)
1 cup All purpose flour
1/2 cup Milk/Water
1/2 tsp Baking powder
1/4 cup Granulated sugar
1 egg
1 Tbsp Vegetable oil
3-4 cup of Vegetable oil for frying
Sugar for coating

Procedure:

1) Peel the banana. Then slice into 4 leaving 1 inch at the edge (like a fan shape see the picture below)

2 Add in 3 cups oil into a large pot and let this heat up over medium high heat.



3) In a bowl combine flour, sugar and baking powder give it a whisk. Then add in the egg, oil and the milk whisk it until its well combine.

4) Dip the banana into the batter and fry it until it gets golden brown for about 5-6 minutes.

5) Remove from the oil and put the cooked banana into a plate lined with paper towel or you can use a strainer tray/basket.

6) Roll the marina into a sugar or you can just sprinkle a little bit of sugar.

enjoy..

Carioca/karioka recipe

for the dough

2 cups Glutinous rice flour
1/2 Sweetened coconut or desiccated coconut
1 cup Water

For the sugar coating

1 cup Brown sugar dark or light
1/2 cup Water

3 cups og vegetable or canola oil for frying
 Bamboo skewers (optional)
 Procedure:

1) In a large bowl combine the flour and the coconut. Add in the water in 3 addition mix well until it form like a dough. (if your dough is too dry add 1 tsp of water at a time. If its too wet add water 1 tsp at a time until you reach the right consistency of the dough. But I find the wetter the dough the better.)

2) Lined a baking pan with parchment paper or foil sprinkle it with cornstarch if using foil to prevent the dough from sticking.

3) Add 3 cups of oil into the frying pan let this heat up over medium high heat.

4) Now shape the dough into a bowl I use small ice cream  scooper to get  the same sizes. Once you shape the dough into a ball put it into the baking pan that you line with foil or parchment paper.

5) Fry each ball until its start getting golden brown about 6-8 minutes stirring  constantly . ( to prevent from the dough bursting or popping make a whole by inserting a bamboo skewers or a toothpick. Also if your dough is a little bit wetter it burst less.)

This is what it looks like after frying.

Prepare the syrup:

1) In a pot combine the water and the brown sugar bring it to a boil over medium high heat for about 6-8 minutes or until the mixture has bubbled up.

2)Once you mixture looks like this you can now add the Carioca balls and continue mixing until all the syrup are gone. Turn the heat off.

3)You can just serve like this or you can put them in a bamboo skewers.

enjoy.

Ube Cheese cupcake

Ingredients:

250g Cake Flour
100g Granulated Sugar
3 Egg Yolks
1/2 Tbsp Baking Powder
1/4 Tsp Salt
1/2 Cup Unsalted Butter Softened
1/4 Cup Ube Halaya
1/3 Cup Vegetable Oil
150 ML Condensed Milk
3/4 Cup Evaporated Milk ( I used warm milk when I make this due to the very cold weather temp.)
1 Tbsp Ube Flavoring
2 Drops of Violet Food Color (I use gel)
Grated cheese for topping (I used Eden cheese)

For The Meringue

3 Egg Whites
100g Granulated Sugar
1/4 Tsp Cream of Tartar
Procedure:

1) Lined 24 muffin pan with cupcake liners.

2)Beat the butter until smooth, add the ube and mix until it is well combine. Add the egg yolks and mix again until this 3 are well combine.

3) Add the condensed milk and whisk that in. Add the evaporated milk and the oil. Once all the liquid ingredients are all in add the ube flavoring and the food color.

4) Combine all the dry ingredients and sift in to the wet ingredients whisk in until its just combine.(do not over mix).

5) Now Its time to Preheat your oven to 350F

6) Combine the Cream of tartar and the egg whites and beat until it is frothy. Then gradually add in the sugar. and continue beating until you get the stiff peaks stage.

7) Combine the meringue into the batter in 3 addition using a spatula mix it using cut and fold method.

9) Spoon the batter into the prepared muffin pan filling 3/4 full. Add the cheese toppings and bake it for 18-20 minutes or until toothpick inserted comes out clean.

Braided Nuttela Bread Recipe

Hello Readers and Youtube subscriber! this bread maybe very familiar to you. I been wanting to try this bread and I finally did. I think it doesn't look that bad as for the first time. For the dough of this bread im using my classic ensaymada recipe. I added also a coarsely crushedFerrero Rocher chocolate but it is optional.




Ingredients


4  cups Bread Flour
1 tsp Dough conditioner (optional)
1/2 tsp Salt
1 tbsp Instant Yeast
1-1/3 cup Warm Milk (I used whole milk)
4 Egg Yolks
1/3 cup Sugar
4 tbsp Unsalted Butter Softened
 
For the filling

1-13 oz jar Nutella 
12 pcs Ferrero rocher coarsely crushed (optional)

For the egg wash
1 egg yolk diluted in 1 tbsp of water or milk


Procedure:

1)Activate the yeast by adding 1 tbsp of sugar into the warm milk. Then add in the yeast whisk in and set it aside until it is foamy.

2)Once the yeast mixture gets foamy, add in 1/2 of bread flour whisk in and set it aside for about 30 minutes.(the mixture should be double in size)

3) Combine the rest of the dry ingredients. flour, salt and sugar.

4)Kneading the dough: if using a stand mixer, bread machine of just hand. in a bowl pour in the yeast, milk and flour mixture, the melted butter, flour mixture and the egg yolks. Knead the dough until it smooth and elastic.

5)Transfer the dough into a well greased bowl and cover it with damp cloth and let it rise for 1 hr or until it doubled in size.( if your place is cold like mine, pour a hot water into a bowl and put the greased bowl with the dough in the top of it.)

6) Divide the dough into 4 equal size and shape it into a ball so that it will be easier to roll into a circle.

7)roll out the first part of the dough into circle you can use a big plate as a guide(I used 12 inch plate) spread some nuttela on the first part of the dough and sprinkle the crushed Ferrero.   Roll out the 2nd part and put it on the top of the first one. Spread another nuttela on the top of the 2nd part of the dough and sprinkle a crushed Ferrero. do the same to the 3rd part. Add the 4th part and leave it plain.(this is gonna be the cover)

8) Use the plate as your guide to achieve the nice circle shape and cut around the excess dough. Put 4 inch wide bottom glass or cup in the middle. Make 4 cuts first 3 o'clock,6 o'clock 9 o'clock and 12 o'clock.then cut cut those 4 cuts in half again=8 then cut another half to make 16 cuts around the circle.

9) Grab 2 pcs and twist in an opposite direction. Brush it with the egg wash and let it rest for 30-45 minutes until its almost double in size.

10) bake at 350 F oven for about 20-25 minutes. let cool down completely. Store in the air tight container if there is a left over.

Mamon Recipe

Hi readers and YouTubers! sugar&sprinkles is here again to share another Pinoy meryenda(snack)




Ingredients:

3/4 cup Cake flour
1 tsp Baking powder
1/8 tsp Salt
3 Egg yolks
1/4 cup Milk'
2 tbsp Oil
1/4 cup  Granulated Sugar

 For The Meringue

3 Egg whites
1/4 cup Granulated sugar

Procedure

1) Pre heat you oven to 350 F

2) Mix 1 tbsp vegetable oil,1 tbsp shortening & 1tbsp of all purpose flour. Using a wire whisk, whisk in until this 3 ingredients is well blended. Brush 10 mamon  molds using this mixture or you can use softened butter to grease you molds.

3) In a large bowl combine egg yolks and granulated sugar  using a wire whisk, whisk in until its slightly pale yellow. Add in the milk and the oil and whisk again until its well blended.

4) Sift in the flour,baking powder and the salt into the egg yolks mixture. Whisk in until its just combine.

5) Using an hand mixer beat the egg whites until it gets frothy then gradually add in the sugar and continue beat the egg whites until you get to the stiff peaks stage.

6) Add in the meringue into the yolks and flour mixture in 3 addition. Using a spatula just fold it in using a cut and fold method.

7) Poured in 1/3 cup of the mamon butter into the prepared molds and bake it for 20 minutes.

8) After 20 minutes remove from the oven and let it cool down for 5 or 10 minutes or until its cool enough to handle.

9) Once its cool enough to handle remove the mamon  from the molds just slightly loosen the edges and then slowly lift it up put it in the cooling rack to let it cool down completely. You can top it with butter and cheese if you like I just like it plain and pair it with hot coffee in the morning. Store it in the air tight container.

enjoy..