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INGREDIENTS
12 egg yolks
¾ cups granulated white sugar
1 can condensed milk
1 cup fresh milk
1 teaspoon vanilla extract
4 cups boiling water
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
1. Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
2. Heat the coconut milk in a pot. Let boil.
3. Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch
mixture from step 1. Continue to cook while stirring until the texture thickens to a
paste-like texture.
4. Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
5. Top with latik.
6. Slice into serving pieces.
7. Serve. Share and enjoy
BUKO SALAD RECIPE
INGREDIENTS
INSTRUCTIONS
1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and
fruit cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients are
properly distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.
5. Serve for dessert.
6. Share and enjoy!
FRUIT SALAD RECIPE
INGREDIENTS
INSTRUCTIONS
1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss
lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain
intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is
properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!
YEMA BALL RECIPE
INGREDIENTS
INSTRUCTIONS
Ube Halaya
INGREDIENTS
INSTRUCTIONS
1. Heat a cooking pot then put-in the butter and let it melt.
2. Add the condensed milk then stir well.
3. Put-in the purple yam then continue stirring.
4. Add the vanilla extract and stir occasionally until the texture of the mixture becomes
really thick (about 15 to 20 minutes under low fire)
5. Transfer the mixture to a mold or any container and let the temperature cool down.
6. Refrigerate for at least 2 hours then serve.
7. Share and enjoy!
CASSAVA CAKE RECIPE
INGREDIENTS
TOPPING INGREDIENTS:
2 tablespoons flour
2 tablespoons sugar
½ cup condensed milk
2 tablespoons cheddar cheese, grated
2 cups coconut milk
INSTRUCTIONS
1. Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup
evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a
mixing bowl and mix thoroughly.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix
again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just
mixed together).
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray
with batter and bake for 1 hour.Remove from the oven and set aside.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the
heated saucepan.
6. Pour-in ½ cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg
white only)
11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the
egg white and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!
UBE KALAMAY RECIPE
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
INSTRUCTIONS
1. Drain the fruit cocktail by pouring each can in a strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing
bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes
and continue to whisk until soft peaks form (around 5 more minutes).
3. Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to
2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.
5. Pour-in half of the whipping cream mixture. Spread.
6. Create another layer by adding half of the fruit cocktail. Spread.
7. Make another layer of Graham crackers. Top with the remaining heavy cream mixture.
8. Arrange the remaining fruit cocktail on top and add some cherries.
9. Sprinkle the crushed Graham on top.
10. Refrigerate for 3 to 5 hours. Serve.
11. Share and enjoy!
BLACK MAGIC CAKE
Prep: 15 m
Cook: 35 m
Ready In: 1 h
INGREDIENTS
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inches round
cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed.
Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick
inserted into center of cake comes out clean. Cool for 10 minutes, then remove from
pans and finish cooling on a wire rack. Fill and frost as desired.
FROZEN PEANUT BUTTER CHEESECAKE
Prep: 10 m
Cook: 10 m
Ready In: 4 h 50 m
INGREDIENTS
DIRECTIONS
1. In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove
from heat and gently stir in rice cereal until coated. Press into the bottom and sides
of a 9 inch pie plate. Chill 30 minutes.
2. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and
peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours
or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer
as well.
BUTTERED PUTO
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8
INGREDIENTS
INSTRUCTIONS
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking
powder then mix well.
2. Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan
essence in water) then mix all the ingredients thoroughly.
3. Pour the mixture in individual molds
4. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top
of the mixture otherwise put the cheese on top after steaming (step 6)
5. Pour the water in the steamer.
6. Arrange the molds in the steamer then steam for about 20 minutes
7. If you are using quick melt cheese, remove the cover of the steamer and top each puto
with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
8. Remove from the mold and arrange in a serving plate
9. Serve either hot or cold. This goes well with dinuguan. Share and Enjoy!
BROWNIES
INGREDIENTS
INSTRUCTIONS
1. Soften butter by leaving it at room temperature for 20-30 minutes. Do not melt.
Preheat oven to 350 F.
2. Combine soft butter with sugar and mix well. Add cocoa powder little by little, mixing
thoroughly. Add vanilla and eggs.
3. In a separate bowl, combine flour, baking powder and salt. Sift the flour into the
butter-sugar mixture. Combine and transfer the mixture into a baking pan. Bake for 20-
30 minutes until a light crust forms at the top of brownies. Brownies are incredibly
easy to make. Create more flavors by adding caramel sauce, cream cheese, chocolate
chips, nuts and fruit. Watch your portions and enjoy.
WHITE CHOCOLATE CHIP COOKIE
INGREDIENTS
INSTRUCTIONS
1. Combine AP flour, salt, and baking soda in a bowl. Mix well and set aside.
2. Using a hand or stand mixer, cream the butter and then gradually add the sugar.
Whisk-in the eggs and the vanilla extract.
3. Gradually add-in the flour-mixture into the creamed butter mixture and fold using a
spatula.
4. Add the white chocolate chips and continue to fold until the ingredients are mixed well.
5. Cover the mixing bowl with a cling wrap and refrigerate the dough for at least 3 hours
(I usually do this 1 day in advance).
6. Remove the cookie dough from the refrigerator and allow it stand in room
temperature for 8 to 12 minutes.
7. Preheat oven to 330 degrees Fahrenheit.
8. Prepare the cookie sheet or baking tray by lining it with parchment paper.
9. Scoop about 2½ to 3 tablespoons of cookie dough and form it into a ball using your
clean hands.You can add more white chocolate chips by pressing it in the ball. Arrange
the cookie dough balls in the cookie sheet or baking tray. Make sure to leave space
between each cookie dough balls as each will need more room when it flattens later on.
10. Bake for 10 minutes. Remove from the oven and let the temperature cool down.
11. Serve. Share and enjoy!
LEMON CUPCAKE WITH CREAM CHEESE FROSTING
INGREDIENTS
INSTRUCTIONS