Monday, April 9, 2018

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.

Saturday, March 31, 2018

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)


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.

Monday, March 19, 2018

Marbled Mamon Recipe


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
4 Egg Whites
1/4 Tsp Cream of Tartar
1/3 cup Granulated Sugar


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.

Tuesday, March 13, 2018

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


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.

Sunday, February 25, 2018

Maruya/Banana Fritters

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


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.


Monday, February 19, 2018

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)

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.


Tuesday, February 6, 2018

Ube Cheese cupcake


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

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.

Friday, January 26, 2018

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.


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


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.

Saturday, January 6, 2018

Mamon Recipe

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


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


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.