Technology and Livelihood Education

Recipies
FOODS II

AQUINO, Vanessa May B.

BSE IV-F

Aquino

PALITAW RECIPE
Ingredients
* 3 cups sweet rice flour
* 1.5 cups of water
* 1 small coconut garted
* 1 cup sugar
* 1/4 cup toasted sesame seeds,
crushed

METHOD

1. Bring 2 quarts water to a boil.

2. Meanwhile combine rice flour and 1.5 cups of water and blend
thoroughly. With floured hands, shape dough into egg sized ovals and
flatten with thumb.
3. Drop plaitaw balls in boiling water. Scoop out with clotted spoon as
soon as they float. Drain. Roll in grated coconut.
4. Serve with sugar mixed with toasted sesame seeds.
Preparation and cooking time: 45 minutes
Makes 4 dozens of palitaw

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BIKO RECIPE

INGREDIENTS
2 cups Glutinous Rice
2 cups Water
2 cups Coconut Milk
2 cups Brown Sugar
TOPPING
Latik
Banana Leaves, lightly heated
PREPARATION TIME : 5 minutes
COOKING TIME : 40 minutes
1 Wash the glutinous rice, set in a pot and add the water.
2 Bring to a boil, then turn the heat down to simmer until the liquid is fully
absorbed by the rice.
3 On a separate pan over medium heat, dissolve the brown sugar in the
coconut milk, let it boil until thick.
4 Add the cooked rice and mix until very thick consistency.
5 To assemble, place the banana leaves at the bottom, and brush with oil,
spread the sticky sweet rice on the leaves and flatten evenly.
6 Cut in squares (if using square serving dish) or like a pizza (if on a round
dish), spread the latik on the center of each slice.

SAPIN-SAPIN RECIPE
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water. Turn on the heat and let the

water boil.
7. Grease a round baking pan by
brushing cooking oil or coconut oil.
Ingredients

2 cups glutinous rice flour

4 cups coconut milk
1 cup granulated white sugar
7 oz. (1/2 can) condensed milk
1/2 cup ripe jackfruit
3/4 cup mashed purple yam
1/2 teaspoon vanilla extract
1/4 teaspoon ube extract
1 tablespoon cooking oil (or coconut oil)
Violet food coloring
Yellow food coloring
1/4 cup latik

Cooking Procedure
1. In a large mixing bowl, combine
glutinous rice flour and sugar. Mix
well.
2. Pour-in the condensed milk, coconut
milk, and vanilla extract. Mix until the
texture becomes smooth.
3. Divide the mixture into 3 parts.
4. Add the mashed purple yam and ube
extract on the first part along with
the violet food coloring. Stir
thoroughly and then set aside.
5. Shred the jackfruit (without the seed)
in a food processor. Add the
processed jackfruit on the second
part along with the yellow coloring
and then mix well. Set aside. Note:
leave the 3rd part as it is.
6. Arrange the steamer on your
stovetop and pour-in about 1 quart of

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8. Pour-in the first part (colored violet)

on the greased baking pan. Make
sure that the mixture settles. Cover
the baking pan with a cheesecloth
and then steam for 12 to 16 minutes.
9. Remove the baking pan and then
pour-in the white mixture. Use a
spatula to spread it on top of the
violet mixture. Remove excess water
from the cheesecloth by squeezing it.
Put it back on the baking pan. Steam
for another 12 to 16 minutes.
10.
Remove the baking pan from
the steamer and then pour-in the
yellow mixture. Spread the mixture
over the succeeding one using a
spatula. Try to remove the excess
water again from the cloth and then
put it back on the baking pan. Steam
for 15 to 20 minutes. Note: If you
think that the mixture is still a bit
runny, try to steam for 5 minutes
more.
11.
Arrange a clean banana leaf
over a wide serving plate. Brush
coconut or cooking oil on the leaf.
Use a spatula (brushed with oil) and
gently run on the side of the baking
pan to prevent the mixture from
sticking. Turn the baking pan over the
banana leaf and let the cooked sapinsapin fall.
12.
Brush oil on top of the sapinsapin (the violet part should be on
top). Sprinkle with latik.

MAJA BLANCA RECIPE

Ingredients

cup granulated sugar

15 ounces whole sweet kernel corn

5 tbsp toasted grated coconut

4 cups coconut milk

cup cornstarch

14 ounces condensed milk

cup fresh milk

Instructions
1. Pour the coconut milk in a cooking pot and bring to a boil.
2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until
all the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is
diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir
thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired
thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a
flat tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10.
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Serve cold. Share and enjoy!

PUTO

Prep time: 20 mins

Cook time: 10 mins
Total time: 30 mins
Yield: About 40 Pieces

Ingredients
1-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
3 eggs
6 ounces evaporated milk
cup water
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup cheddar cheese, shredded
Equipment
o mini puto molds

Instructions
1. Prepare lower part of steamer with water and bring to a boil.
2. In a large bowl, combine flour, sugar and baking powder. Mix well.
3. Add eggs on at a time and using an electric mixer, beat after each addition. Add
milk and beat until smooth. Add water and continue to beat until batter is thin and
smooth. Add butter and vanilla extract. Stir until well blended. Add of the cheese
and stir until combined.
4. Fill molds with batter up to full. Arrange molds in a single layer on steamer rack
and place over steamer. Lower heat to medium and steam puto for about 8 to 10
minutes or until toothpick inserted comes out clean. Turn off heat and top each
puto with the remaining cup of cheese. Cover for about 1 minute to allow
residual heat to melt cheese. Allow puto to slightly cool before removing from
molds.

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PUTO PAO
Ingredients:
For the batter
2 cups all-purpose flour
1 1/2 Tbsp baking powder
1/2 cup white sugar
cup onion, minced
3/4 cup water
1/2 cup milk (I used fresh
milk)
4 egg whites
1/2 tsp cream of tartar
1/3 cup sugar
For the filling

2 Tbsp cornstarch,
dissolved in 3 Tbsp water
3 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp oyster sauce
1 Tbsp hoisin sauce
tsp blackpepper

2 Tbsp olive oil

3 hardboiled eggs, sliced

into 1/8s

1 lb ground pork

For topping

3 cloves garlic, minced

Cheese (I use Eden Cheese)

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 Cooking Instructions:
For the batter
1. In a bowl, sift and mix flour, baking powder and 1/2 cup sugar.
Add water and milk and mix until well combined and free of
lumps.
2. In another bowl, beat egg whites and cream of tartar until soft
peaks form. Add sugar gradually until stiff peaks form, and then
fold into the batter.
For Pork Asado filling
1. Heat up olive oil in a saucepan over medium heat. Saute the
garlic and onions until the onion is almost translucent.
2. Add the pork and stir-fry until light brown. Add the soy sauce,
oyster sauce, hoisin sauce, and sugar then mix well. Cover and
simmer for 15 minutes or until pork is tender.
3. Add the cornstarch and mix until the sauce thickens.
4. Remove from heat and allow to cool down. Remove excess oil.
To make the Puto Pao
1. Prepare the steamer by filling it halfway with water and then add
1 Tbsp vinegar. (This will prevent the puto pao from turning
yellowish.) Start heating up the steamer. Slightly grease puto
molds.
2. Fill puto molds halfway with batter. Top each with about 1 Tbsp
Pork Asado filling and 1 slice of egg. (For the small molds, I only
used about half tablespoon filling). Add some more batter to
each puto mold to cover the filling.
3. Arrange in steamer and steam for 15 minutes. Place cheesecloth
in between each pan to avoid water drips. Remove steamer from
heat and top puto pao with cheese. Steam for 3 more minutes.

Remove from heat and allow to cool down. Remove from mold
before serving.

ESPASOL RECIPE

Ingredients
3 cups glutinous rice flour, toasted
cup sweet rice flour, toasted
2 cups sugar
3 cups coconut milk
1 cups grated coconut, toasted
1 tsp vanilla essence

Instructions
1. In a cooking pot, pour-in the coconut milk and bring to a boil.
2. Add the sugar and stir continuously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40
minutes to 1 hour or until the mixture becomes really thick while
folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.

7. Divide the mixture into parts and roll over the dusted sweet rice
flour until a cylindrical shape is formed.
8. Slice according to your preference.
9. Put in a serving plate or wrap in paper or banana leaf. Share and
enjoy!

GINATAANG HALO-HALO RECIPE

Ingredients
1 1/2 cups sweet potatoes (kamote),
diced
1 cup taro roots (gabi), diced
1 1/2 cups purple yam
1 1/4 cup plantains (saging na saba),
diced
1 cup ripe jackfruit (langka), sliced
2 cups small tapioca pearls, cooked

12 to 20 pieces glutinous rice balls (bilo-bilo)

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

Cooking Procedure
1. Pour water in a large cooking pot and apply heat. Let boil.

2. Add 1 3/4 cups of coconut milk then wait until it re-boils.

3. Put-in the sweet potatoes, purple yam, and taro roots and
simmer for 8 minutes.
4. Pour-in the remaining coconut milk, sugar, and glutinous
rice balls then stir. Simmer for 7 minutes.
5. Add the plantains then cook for an additional 2 minutes.
6. Put-in the jack fruit and cook for 2 minutes more.
7. Slowly slide-in the cooked tapioca pearls then stir. Simmer
for 1 minute.
8. Turn off heat and transfer to a serving plate.
9.

Serve either hot or cold. Share and enjoy!