Top Recipes for Business

Homemade Pastillas Recipe

Ingredients

• 1 pack powdered milk (320g)
• 1 can condensed milk (380g)
• Sugar, for coating
• Margarine

Instructions

1. Coat the base of a bowl with some margarine.
2. Add the powdered milk. Use a strainer to break up the clumps.
3. Mix the powdered milk and the margarine.
4. Gradually add condensed milk then mix. Stop adding condensed milk if good texture is achieved. (The texture is good if the mixture is not too dry or too thin)
5. Refrigerate the mixture for about 20 mins. so it will be slightly hard and easy enough to shape.
6. Using your hands, form the mixture into balls. Then roll the balls on a plate or tray of sugar. Make sure each piece is well-coated.
7. Transfer to a container or wrap them with cellophane if preferred.
8. Enjoy your homemade pastillas!

Palitaw Recipe

Ingredients

• 1k galapong malagkit (glutinous rice dough)
• 1 coconut, meat grated
• ½ k. sugar
• Water for cooking
• Sesame seeds, toasted

Instructions

1. Divide the galapong into several portion, depending on the size of serving you desire.
2. Roll each portion into a ball and flatten to make a tongue-like shape.
3. Boil some water. While the water is boiling, drop each of the galapong portions. It is cooked when it surfaces.
4. Remove each cooked portion. Allow to cool.
5. Dredge in grated coconut and sprinkle with sugar mixed with toastedsesame seeds before serving.

Cuchinta Tahada Recipe

Ingredients

• 1 cup glutinous rice (malagkit)
• 2 cups ordinary rice
• 3 cups ordinary rice
• 3 cups cold water
• 1 cup boiling water
• 1 cup white sugar
• 2 tsps.lye solution
• Yellow food coloring
• Grated coconut

Instructions

1. Combine the malagkit and ordinary rice. Soak in water for 2 hours.
2. Drain the rice and add cold water, grind into a smooth paste.
3. Add boiling water to the mixture to thicken it.
4. Blend in the sugar and the lye solution.
5. Divide the ground rice into 2 portions.
6. Place one portions in a molder lined with cheese cloth and steam.
7. Meanwhile, add yellow food color to the remaining portion. Pour this on top the steamed first portion to create a colored layer. Steam some more until the top portion is cooked.
8. When cooked, serve with grated coconut.

Biko (Filipino Sweet Sticky Rice)

Ingredients

• 3 cans (14 oz. can) coconut milk
• 4 cups sweet rice
• 2 cups brown sugar, lightly packed
• 1 cup coconut cream

Instructions

1. Pour coconut milk and about a cup of water into a pot and let it come to a simmer over medium heat. When simmering, add in the rice and stir constantly to prevent burning. Lower the heat if necessary. Preheat oven to 350F.
2. When rice is fully cooked, sticky and almost dry (it will look like sticky risotto), about 10-15 minutes, add 1 cup brown sugar. (Note: If rice is already sticky but not yet fully cooked, add small amounts of water, stir and continue cooking. Rice must be fully cooked before it goes into the oven.) Stir well and take off heat. Pour into a lightly buttered 9×13 pan and smooth the top. Mix the remaining 1 cup brown sugar and coconut cream until smooth and pour it over the rice.
3. Bake for about 1 hour or up to 1½ hours, until topping is dark brown and has thickened. Cool slightly before serving.

Cassava Pudding

Ingredients

• 2 bags of 16 oz Grated Cassava
• 2 bags of 16 oz Coconut Milk
• 1 can of 12 oz Evaporated Milk
• 2 Whole Eggs
• 2 tbs of Pure Vanilla Extract
• 2 jars of 12 oz Macapuno Strings
• 1 cup of Dark Brown Sugar (optional)

Instructions

1. Preparation:
2. Prepare the aluminum baking pan.
3. Pour 2 bags of thawed grated cassava in the aluminum pan.
4. Pour 2 bags of the thawed coconut milk into the aluminum pan along with the 1 can of Evaporated milk. Mix the ingredients until you achieve a smooth consistency.
5. Crack two whole eggs and pour them into the mixture. Stir until eggs are evenly mixed.
6. Pour two tbs of pure vanilla extract into the mixture and stir.
7. Pour 2 jars of macapuno string into the mixture. Stir until the macapuno is completely mixed with the mixture.
8. Add 1 cup of brown sugar into the mix and stir.
9. Cooking :
10. Set the oven in medium heat at 350 degrees Fahrenheit. Place the pudding mixture into the top rack of the oven.
11. Bake the mixture for 2 and half hours or until you see a brown topping in the pudding. When ready, remove the pan and let it sit outside the oven until it is cooled. It may be served hot or cold.

Bibingkang Kanin Recipe

Ingredients

• 1k. glutinous rice (malagkit)
• 10 cups coconut milk
• 1k. white sugar
• 2 cups young coconut meat slice into strips

Instructions

1. Place the rice and malagkit in the pan and allow to boil until cooked.
2. When cooked, place in a bowl. Add the sugar and coconut strips. Mix well. Place in a baking tray.
3. Top with the coconut milk and sugar mixture.
4. Bake in the oven for 25 minutes at 350F.
5. Slice into portions before serving

Ube Halaya Recipe

Ingredients

• ¾ cup purple yam powder
• 1-1/2 cups milk
• ½ cup sugar
• 1 egg, beaten
• 1 tsp. unsalted butte

Instructions

1. Place yam powder and milk in a saucepan; mix thoroughly. Add sugar, egg and butter; simmer over low heat for about 1 hour. Stir constantly using a wooden spoon until the mixture thickens and becomes elastic.
2. Transfer the mixture into a lightly greased containers with lid; let cool to room temperature. Do not cover while still hot.
3. When cooled, cover and chill in the refrigerator for about 3 hours; serve chilled in individual bowls.
4. Serves 4 to 6.

Flavored Puto

Ingredients

• 1pack Oven Toaster Bibingka Mix 150g
• 1 teaspoon yeast or baking powder
• 1 piece egg
• ½ cup water
• 1 tablespoon melted butter
• banana leaves
• food color

Instructions

1. Grease a 12 – hole (1 oz.) muffin tin. Set aside.
2. In a bowl, combine the bibingka mix, coconut milk powder (gata) in sachet pack, yeast or baking powder.
3. Blend well.
4. Add the egg, water and melted butter. Beat with a wooden spoon until smooth.
5. Flavor with desired flavor (Pandan, Ube). Tint with some food color.
6. Pour into prepared muffin tins or puto molder.
7. Boil water in a steamer.
8. Steam puto for 10-15 minutes.
9. Serve with grated coconut.

Maja Blanca Recipe

Ingredients

• 4 cups coconut milk
• ¾ cup cornstarch
• 14 ounces condensed milk
• ¾ cup fresh milk
• ¾ cup granulated sugar
• 15 ounces whole sweet kernel corn
• 5 tbsp toasted grated coconut

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. Serve cold. Share and enjoy

Easy Espasol Recipe

Ingredients

• 3½ cups toasted glutinous rice flour, reserving ½ cup for rolling
• 2 cups vanilla soy milk (original recipe called for coconut milk)
• 1 cup agave nectar (original recipe called for 2 cups sugar!)
• ¼ tsp salt
• 1 tsp vanilla extract
• zest of 1 lemon
• 1 cup shredded coconut unsweetened

Instructions

1. Heat milk in a saucepan until boiling. Add agave nectar (or sugar if that is what you’re using), vanilla extract, salt, shredded coconut and lemon zest and stir until combined.
2. Slowly add toasted glutinous rice flour, stirring to avoid clumps. Reduce heat to low and continue stirring and cooking until thick and coming off the sides of the saucepan. I used a non-stick pan so mine took only 10 minutes. This part can take as long as 1 hour.
3. Remove from heat. Transfer cake onto rice flour dusted work surface and let cool to room temperature.
4. Divide in equal portions, rolling on the flour to form cylinders. Alternatively, you can cut using a cookie cutter instead.
5. Wrap in paper or banana leaves until ready to eat.

Easy Macapuno Tarts Recipe

Ingredients

• Crust
• ½ cup butter, softened
• ½ cup sugar
• 1 egg
• 2 cups All-Purpose Flour
• Filling
• 1 can condensed milk
• 1 tablespoon All-Purpose Flour
• 1 eggyolk
• ⅓ cup drained sweetened macapuno
• 2 teaspoons butter

Instructions

1. Preheat oven to 350 F. Prepare a muffin pan with 1-inch diameter cups.
2. Prepare Crust: Cream butter and sugar until light. Add the egg and flour and continue mixing until well-blended. Form into a log then divide the dough into 12 pieces. Put one ball of dough into muffin cup. Press to fit the sides and bottom. Set aside.
3. Prepare Filling: In a saucepan, put all the ingredients and cook over low heat until thick and slightly dry. Cool slightly. Divide mixture over crusts. Bake tarts until light brown in color. Remove from pan and cool completely.

Sapin-Sapin Rice Cake Recipe

Ingredients

• 1½ cup Glutinous or Sweet Rice Flour
• 1¼ cup Rice Flour
• 1¾ cup Sugar
• 3 cups Coconut Milk
• ¼ cup Coconut Cream
• ½ teaspoon Anise Seed
• Red, Yellow, Purple Food Color
• ¼ cup Ube Powder or Purple Yam Powder (optional)
• 2 cups Shredded Dried Coconut
• ¼ cup Vegetable Oil

Instructions

1. Mix together the sweet and regular rice flours, sugar and coconut milk, strain until flour is dissolved.
2. Divide the mix into 4, about 1¼ cup each bowl.
3. Using yellow food color, put about 8-10 drops on one of the bowls, and mix in ¼ tsp anise seed. Set aside.
4. Put about 8-10 drops red food color in one of the bowls, then add ¼ tsp. anise seed. Set aside.
5. Measure ¼ cup powdered Ube and dissolve in one of the bowls, and add 4-5 drops purple food color. Set aside.
6. Add the coconut cream to the last bowl to make it pearly white.
7. Set the steamer, then prepare 2 pieces 6-inch aluminum foils by brushing the bottom and sides with oil.
8. Starting with purple, pour half of the mix on each of the foils, steam for 7-8 minutes or until set.
9. Then pour yellow, and cook for 7-8 minutes, same with the red and lastly the white.
10. Separately on a shallow pan, toast the shredded coconut until golden brown, then cool down a bit and grind coarsely.
11. To assemble, invert the cooked sapin-sapin cake on a serving plate, divide in 8 and top with coconut bits on center of each slice. Serve extra toasted coconut on the side.

Quick and Easy Bukayo Recipe

Ingredients

• 3 cups mature coconut, shredded
• 1½ cups dark brown sugar
• ½ cup mascovado sugar
• 2 tbsp coconut juice or water
• 2 tsp. calamansi juice (optional)
• Banana leaves, greased with oil

Instructions

1. Mix dark brown sugar, mascovado and coconut juice or water in a saucepan and bring to a simmer over the lowest heat possible for 1 minute until the sugar becomes watery and almost dissolve.
2. Fire off, let it cool slightly, then transfer into a greased banana leaf. Form the mixture into a flat circle, repeat until you’re done and set aside to dry. When it’s completely dry, it is ready to be served and enjoy.

Easy Leche Flan Recipe

Ingredients

• 12 egg yolks, beaten
• 1 can (354 mL) evaporated milk (or whole milk)
• 1 can (410 mL) condensed milk
• ½ cup sugar
• ¼ tsp. vanilla extract
• water, for steaming
• For the caramel:
• 3 tbsp. water
• 1 cup light brown sugar

Instructions

1. Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.
2. Prepare the Caramel: In a saucepan, bring the water to a boil; reduce the heat to low before adding the sugar. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Set the molds aside.
3. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring to boil.
4. In a bowl, combine evaporated milk, condensed milk, sugar and vanilla. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flan molds containing the caramel.
5. Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours.
6. To serve: Run a knife along the edges of the flan molds to loosen. For individual flans, turn the molds over onto a platter or individual plates. For a larger flans, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down. The flan should come out easily with the caramel on top.
7. Serves 6 to 8. Enjoy this amazing dessert!

Puto Flan / Leche Puto Recipe

Ingredients

• For the Flan:
• 4 egg yolks
• 1 can of sweetened condensed milk (370g)
• 2 tsps. of lemon or calamansi juice
• For the Puto:
• 2 cups of All-purpose flour
• 4 tsps. Baking powder
• ⅔ cup of white granulated sugar
• ½ tsp. Salt
• 4 eggwhites
• 1¼ cup of water
• a few drops of yellow food coloring (optional)

Instructions

1. Create your flan first by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice (if you are using an extract, reduce the measurement to 1 tsp)
2. Heat water in you steamer, and then bring to a boil. Grease your puto moulds lightly, and fill them with your flan mixture about ⅓ full. You can use sauce dispensers made of plastic to make it easier to distribute your mixture.
3. Steam your flan make sure to wrap your steamer cover with a towel, I kept mine on medium heat and steamed the flan for a good 20 minutes, make sure to check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form, that means it’s ready. Set aside.
4. Create your puto mixture. Sift your dry ingredients together. add your wet ingredients and mix, but do not OVERMIX. If you have another plastic dispenser, transfer your mixture.
5. Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
6. Allow them to cool down before your remove them from the moulds to make sure that the flan and the puto stick together. Use a knife to loosen the puto from the mould and tap slightly to release.

Easy Suman Sa Lihiya Recipe

Ingredients

• 3 cups Glutinous Rice
• 1 tablespoon Lye water
• Sugar, for dipping
• Grated Coconut, for dipping
• Banana leaves, prepped for wrapping
• Cotton or any food-safe Twine, for tying

Instructions

1. Wash the glutinous rice flour once, then soak in water. Make sure the rice is fully submerged. Set aside for 30 minutes.
2. Prep the banana leaves for wrapping
3. Strain the water thoroughly, then add the lye water. The rice should turn yellowish.
4. Measure ½ cup of rice and put on banana leaves. Fold all ends in tightly to make an approximately 3 x 1½ inch pillow, set aside.
5. With the folded sides inwards, tie together 2 pieces, like pictured.
6. Set on a big pot and cover with water, bring to a boil and turn the heat down to simmer for at least 3 hours and check for doneness.
7. Open one pair and see if the suman is soft and fully cooked. If not, tie it back and return to boil.
8. Check every ½ hour or so for doneness.
9. When done, serve with sugar mixed with grated coconut.

Easy Puto Pao Recipe

Ingredients

• For the batter
• 2 cups all-purpose flour
• 1½ Tbsp baking powder
• ½ cup white sugar
• ¾ cup water
• ½ cup milk (I used fresh milk)
• 4 egg whites
• ½ tsp cream of tartar
• ⅓ cup sugar
• For the filling
• 2 Tbsp olive oil
• 1 lb ground pork
• 3 cloves garlic, minced
• ½ cup onion, minced
• 2 Tbsp cornstarch, dissolved in 3 Tbsp water
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 2 Tbsp oyster sauce
• 1 Tbsp hoisin sauce
• ¼ tsp blackpepper
• 3 hardboiled eggs, sliced into ⅛’s
• For topping
• Cheese (I use Eden Cheese)

Instructions

1. For the batter
2. In a bowl, sift and mix flour, baking powder and ½ cup sugar. Add water and milk and mix until well combined and free of lumps.
3. 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.
4. For Pork Asado filling
5. Heat up olive oil in a saucepan over medium heat. Saute the garlic and onions until the onion is almost translucent.
6. 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.
7. Add the cornstarch and mix until the sauce thickens.
8. Remove from heat and allow to cool down. Remove excess oil.
9. To make the Puto Pao
10. 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.
11. 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.
12. 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.

Easy Taho Recipe

Ingredients

• 330 g extra soft tofu
• ½ cup uncooked tapioca pearl (sago)
• ½ cup brown sugar
• ½ cup water
• 5-6 drops vanilla essence (optional)
• water for boiling sago

Instructions

1. Place sago in boiling water and cook until transparent. Stir constantly to avoid sticking to the pan. When sago is cooked, drain and set aside.
2. Place the brown sugar in a saucepan and allow to caramelize over low heat. When sugar caramelizes, pour in water, vanilla essence, and stir well until dissolved. Turn off heat. Allow to cool and set aside.
3. Place the extra tofu in a preheated pan. Allow it to sit over medium low heat until some extra water cooks off and tofu is warm. Alternatively, put extra tofuin mug and heat in oven until warm.
4. When tofu is warm, top it with cooked tapioca pearl and arnibal. Add more arnibal to sweeten.
5. Slightly stir and serve warm or cold. Enjoy!

Easy Puto Bumbong Recipe

Ingredients

• 1 Pack (400 grams) glutinous rice flour
• 2 Packs (115 grams) purple yam powder
• 2½ Cups of water
• Brown sugar or mascuvado (raw sugar)
• Banana leaves
• Grated coconut
• Utensils:
• knife
• muslin cloth
• sifter or strainer
• 2 pcs bamboo tube (bumbong)
• steamer for making puto

Instructions

1. Prepare steamer with enough water for steaming.
2. In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.
3. Gradually add enough water to the rice flour to make a dough. Knead until smooth.
4. Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.
5. Spread margarine or butter in a heat proof plate and layered the dough, steam for 3-4 minutes or until done.
6. Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.

Chocolate Coated Polvoron Recipe

Ingredients

• 2 cups of all purpose flour, sifted
• 2 cups powdered milk
• 1 cup refined white sugar
• 1 cup butter
• Chocolate coating:
• 1 cup dark chocolate
• ¼ cup fresh milk
• 2 tsp butter
• ¼ cup confectioner’s sugar

Instructions

1. Toast the flour in a shallow pan until it turns light brown.
2. Place in a bowl and mix in the powdered milk, refined sugar and melted butter. Set aside to cool.
3. Pack the mixture in polvoron pressers using a spoon and place the polvoron pieces in a plate and store in the freezer for an hour.
4. Chocolate Coating:
5. Melt the chocolate in a bowl using a double boiler or in a steamer.
6. Mix in the fresh milk and granulated sugar. Mix well until it is smooth.
7. Stick in a plastic toothpick in a polvoron piece gently and dip it in the chocolate sauce to coat.
8. Insert in something sturdy like a styro block. Wrap or store as you like.

Cassava (Kamoteng Kahoy) Suman Recipe

Ingredients

• 2 lbs. grated cassava
• 1½ cups brown sugar
• ½ cup coconut cream (or coconut milk)
• Banana leaves for wrapping, cut into 12 x 6 inch pieces

Instructions

1. Combine the cassava and brown sugar in a large mixing bowl. Gently fold until the ingredients are well distributed.
2. Add the coconut cream. Stir until all the ingredients are well incorporated.
3. Scoop about ½ cup of mixture and arrange on one side of the banana leaf. Mold the mixture so that it appears to be cylindrical in shape, with the length of about 4 to 5 inches.
4. Roll the banana leaf to wrap the mixture. Make sure that the leaf is not loose so that the mixture can use it as a mold. Secure the top and bottom part of the leaf by folding it inward in the same direction.
5. Boil about 5 to 6 cups of water in a steamer.
6. Arrange the wrapped cassava suman on the steamer and then steam for 30 to 35 minutes or until the texture becomes firm.
7. Remove from the steamer and let the temperature cool down.
8. Serve. Share and enjoy!

Easy Kwek-Kwek With Sauce Recipe

Ingredients

• 1 dozen quail eggs
• 125 grams all-purpose flour
• Orange
• Batter:
• 1 cup plain flour
• ½ cup cornstarch
• ½ cup water
• salt and pepper to taste
• annato powder
• Sweet Sauce:
• ¼ cup vinegar
• 4 tbsp brown sugar
• ¼ cup ketchup
• 2 tsp soy sauce
• salt and pepper to taste
• cornstarch
• water

Instructions

1. Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells. Combine all the dry ingredients in one medium bowl. Add water to the dryingredients and whisk the mixture till the texture becomes really smooth and free of lumps.
2. Cover the bowl with a lid and refrigerate. Only take out the batter mixture from the fridge when you are ready to dunk your eggs. Heat your cooking oil in a medium saucepan on high.
3. Once the oil is hot enough for deep frying, lower the heat to medium high. Roll each egg in corn starch, then dunk 3-5 at a time into the batter mixture.
4. Using two soup spoons, gently cover each egg well with the batter. Please scrape the underside of the spoon holding the coated egg with your other spoon before dropping each egg to the hot oil to avoid messy batter drips. Deep fry 3-4 eggs at a time, drop each one in different corners of the saucepan so that they won’t stick to each other.
5. Once the battered eggs float on top of the hot oil, let them cook for a further 5-10 seconds before removing them.
6. Place in a big metal sieve or metal colander to let the excess oil drip.
7. Sweet Sauce:
8. Mix all of the ingredients and simmer until boils. Put slurry until it thickens.

Kalamay Recipe

Ingredients

• 2½ cups Glutinous Rice
• 4 cups Coconut Milk (or 1 can coconut milk plus enough water to make 4 cups)
• ¾ cup Sugar
• ½ teaspoon anise seed (optional)
• For the Toppings:
• 1 can Coconut Cream or 1& ½ cups Kakang Gata
• 250 grams Brown Palm Sugar or Dark Brown Sugar
• Banana Leaves, heated
• Vegetable or Canola Oil

Instructions

1. Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.
2. Wash the glutinous rice and pour into the coconut milk and sugar mixture.
3. Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.
4. On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.
5. Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.
6. Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 – 25 minutes.
7. Cool for 30 minutes before serving.
8. Cooking Tips:
9. When buying palm sugar, get the darker brown, not the light brown so the topping will have an appetizing golden color.
10. Lightly heat the banana leaf over the stove-top burner or in the microwave to make it pliable and easy to handle.
11. Oil your spoon or spatula when spreading the sweet rice onto the baking dish for easy handling.
12. The familiar licorice-taste in most biko is because of the anise seed, but it’s up to you if you want to skip it.

Maja De Ube Recipe

Ingredients

• 3 cups fresh coconut cream, with no water added
• 1 cup fresh milk
• 1 cup evaporated milk
• 1 cup water
• 5 pc pandan (fragrant screw pine) leaves
• 2 cups white sugar
• 4 cups ube pulp (yam), peeled, boiled and mashed finely
• 1 tbsp salt
• ¼ cup fresh butter
• ¾ cup cornstarch

Instructions

1. In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps. Cook in medium heat.
2. Turn to low when maja starts to boil. Stir continuously to prevent mixture from scorching. When mixture starts to glisten, maja is fully cooked.
3. Immediately transfer into baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.

Empanaditas Recipe

Ingredients

• For the dough:
• 2 cups all-purpose flour
• ½ teaspoon of salt
• ½ teaspoon of baking powder
• 4 tablespoons of butter
• ¼ cup ice water
• For the filling:
• 2 tablespoons vegetable oil
• ½ cup white onion, shredded
• ½ bell pepper, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ½ pound ground beef
• 1 cup potatoes, diced and cooked
• ½ cup beef broth
• 1 egg yolk
• Salt to taste

Instructions

1. For the filling:
2. In a large skillet, heat the oil.
3. Add the onions, bell pepper, garlic, beef, tomato paste and cumin and cook for about six minutes over medium heat.
4. Add the cooked potatoes and cook for about seven minutes.
5. Add the broth, season with salt and cook until meat is cooked through.
6. For the dough:
7. Place the flour and salt in a bowl.
8. Add the butter and water until the dough forms.
9. Form a ball, cover with plastic wrap, and place in the refrigerator for about 30 minutes.
10. On a lightly floured surface, roll out the dough into a thin rectangle.
11. Cut out round shapes with a cutter or a small plate.
12. To make the empanada:
13. Fill the dough with the beef mixture.
14. Brush the edges with egg and close the dough by pressing the edges together to form a half moon.
15. Preheat oil in a deep pot.
16. Fry the empanadas for about three minutes on each side.
17. Remove from the oil and drain on paper towels.

Nilupak Recipe

Ingredients

• 10 bananas (saba) or cassava, boiled and sliced
• 3 cups grated coconut
• 1 cup white sugar
• ½ cup margarine
• ½ cup pinipig, toasted and ground finely (optional)

Instructions

1. In a wood or marble mortar, pound bananas or cassava. (Ingredients can also be ground)
2. Add grated coconut and sugar gradually, then pound.
3. Turn over the mixture with a big spoon.
4. Add margarine and pound further until. Soft and smooth.
5. Shape nilupak into small cakes or serve in saucers.
6. Sprinkle with pinipig, if desired.

Caramelized Pilipit Recipe

Ingredients

• 2 cups flour
• ¼ tsp baking powder
• 1 egg
• ½ cup milk
• oil for deep frying
• 5 cups brown sugar
• a pinch of salt

Instructions

1. Mix and sift flour, baking powder, and salt into a bowl, set aside.
2. Beat egg and add to the milk.
3. Pour this mixture into sifted flour.
4. Knead until smooth, then divide into several portions,
5. Roll each portion on bread board into strips 4 inches long,
6. Twist the strip to bring the ends together ( or make an”8″ shape, if desired).
7. Fry in hot oil until brown, drain, and dip in syrup.
8. To make syrup, put brown sugar and a little water in a saucepan, caramelize over medium heat, stirring constantly until sugar is dissolved.

Lumpiang Togue Recipe

Ingredients

• 250 grams bean sprouts
• 250 grams sweet potato, peeled and julienned
• 1 medium-sized carrot, peeled and julienned
• 1 cup green beans, ends removed, sliced thinly
• 1 square tofu, sliced thinly and fried
• 125 grams ground pork
• 1 red onion, sliced
• 1 head garlic, minced
• ½ cup dried shrimp
• 2 tbsps fish sauce
• 24 pcs lumpia wrapper
• Cooking oil for frying
• Salt and pepper to taste
• For the Dip:
• 1 cup white vinegar
• 2 tbsps soy sauce
• 1 tsp garlic, minced
• Salt and pepper to taste

Instructions

1. In a wok, sauté onion, garlic until brown.
2. Add ground pork.
3. Season with salt and pepper.
4. Stir well.
5. Add the bean sprouts, green beans, sweet potatoes, carrots.
6. Stir until cooked.
7. Add fish sauce and dried shrimps.
8. Continue stirring for a few minutes.
9. Season with salt and pepper.
10. Add fried tofu.
11. Cook for another minute while stirring.
12. Drain and set aside.
13. Wrap the bean sprouts mixture into the lumpia wrapper one by one.
14. Repeat process.
15. In a deep pan, heat oil.
16. Fry lumping togue one batch at a time until crisp.
17. Drain and serve.
18. For the Dip:
19. For the dip, mix all ingredients.
20. Serve on the side.

Filipino Egg Pie Recipe

Ingredients

• Crust:
• 2 cups all-purpose flour
• 3 Tbsp sugar
• ½ tsp salt
• ¾ cup unsalted butter, cut into cubes and softened
• ¼ cup cold water
• Filling:
• 1 cup evaporated milk
• 4 large eggs and another 1 large egg with white and yolk separated
• 1 tsp vanilla extract
• 1 tsp fresh kalamansi or lemon juice
• 1 can condensed milk (14oz)

Instructions

1. For the crust:
2. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.
3. Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.
4. Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.
5. On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½ centimeter thick and wide enough to cover a 9″ pie pan/dish (I broke my pie dish so I just use a regular round baking pan).
6. Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you’re fluting the edges.
7. Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter. Keep the dough in the refrigerator while making the filling.
8. For the filling:
9. Heat the evaporated milk in the microwave oven for 1 minute.
10. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk. Gradually add the condensed while whisking. Add the vanilla extract and lemon juice, and continue whisking until all ingredients are well combined.
11. Add the evaporated milk and mix well with other ingredients.
12. Using an electric mixer, beat the egg white until it forms soft peaks.
13. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)
14. Baking the Pie:
15. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
16. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
17. Remove the egg pie from oven and allow to cool down. Serve with your favorite drink either for dessert or snack.

Coffee Jelly Recipe

Ingredients

• 1 pack unflavored gelatin (we used Mr. Gulaman)
• 1.5 liters water
• 2 tablespoons instant coffee powder
• ¾ cup sugar
• 1 pack all-purpose cream (250ml)
• 1 pack condensed milk (250ml)

Instructions

1. Dissolve the in gelatin 1.5 liters of water (or you may follow instructions on the gelatin’s packaging).
2. Bring to a boil until dissolved, then add sugar.
3. Remove from heat. Stir in the instant coffee and dissolve thoroughly.
4. Transfer the gelatin in a shallow container. Spread about 1 inch thick. Set aside.
5. When the gelatin sets, cut into cubes.
6. Blend the all-purpose cream and condensed milk in a separate container. Pour the mixture to the gelatin and refrigerate.
7. Serve chilled and enjoy!

Crispy Kangkong Recipe

Ingredients

• 4 bunches kangkong leaves, cleaned & stems removed
• 1 cup flour
• 3 cups corn starch
• 1 pc boiled egg, grated medium
• Salt to taste
• 1½ cup water
• 5 cups cooking oil

Instructions

1. Clean kangkong leaves and remove the stems. Set aside.
2. Make a batter mixture by combining water, cornstarch, flour, salt & egg. Mix until smooth in consistency.
3. Heat a pan then put oil. Dip kangkong leaves one by one in batter mixture & deep-fry until crispy in medium heat.
4. Put fried leaves on a plate lined with table tissue to drain oil from the leaves.
5. Serve with catsup or sauce on the side. Enjoy!

Oreo Ice Candy Recipe

Ingredients

• 10 pcs. Oreo Cookies
• 60g chocolate powder (eg. Milo)
• 150ml condensed milk
• 250ml hot water
• 250ml warm water
• Needed items: ice candy plastics and funnel

Instructions

1. Crush the Oreo cookies into tiny pieces.
2. In a bowl, mix the condensed milk and hot water. Then mix-in the warm water.
3. Immediately add the chocolate powder then mix well.
4. Add the crushed Oreo cookies then mix well again.
5. Pour-in the mixture into the ice candy plastic bags using the funnel. Properly knot the plastic.
6. Cut excess plastics to make them presentable.
7. Put in the freezer for a few hours.
8. Serve frozen and enjoy your Oreo ice candy!

Juicy Pork Barbecue Recipe

Ingredients

• 2 lbs. pork, sliced
• ½ cup banana ketchup
• ½ cup soy sauce
• 8 cloves garlic, crushed and chopped
• calamansi juice (from 10 pcs. calamansi)
• 3 tbsp. brown sugar
• 1 tbsp salt
• 1 tsp. ground black pepper

Instructions

1. Combine pork, ketchup, garlic, brown sugar, salt, pepper, calamansi juice & soy sauce in a bowl. Mix well until all ingredients are properly distributed. Using your hands in mixing is recommended.
2. Marinate the pork in the mixture overnight or at least 3 hours for the meat to absorb the flavors. Make sure to refrigerate the marinade to avoid contamination.
3. Skewer the sliced pork using barbeque stick..
4. Grill the pork until both sides are done. Use the leftover marinade as the basting sauce.

Fish Balls with Special Manong’s Tamis-Anghang Sauce

Ingredients

• 1 pack fish balls
• Oil for frying
• Sauce:
• 1½ cups water
• ⅓ cup soy sauce
• ¾ cup brown sugar
• 2 tbsp flour
• 2 tbsp cornstarch
• 3 cloves garlic, minced
• 1 shallot (sibuyas tagalog), minced
• 6 pcs. chili peppers, chopped
• Salt to taste

Instructions

1. Heat oil in a pan then fry the fish balls.
2. Making the sauce:
3. In a saucepan combine all the sauce ingredients except for the chili peppers. Mix well until free of lumps.
4. Place in a stove top then cook by simmering in medium heat. When the sauce thickens, add the chili peppers. Mix then remove from heat.
5. Serve hot and enjoy your fish balls with special manong’s tamis-anghang sauce!

Cucumber Lemonade Recipe

Ingredients

• 1 lemon, juiced
• ½ cucumber, juiced
• ⅛ cup sugar
• ¼ cup hot water
• ice cubes

Instructions

1. Juice the lemon using a lemon squeezer or the edge of a knife. Note: To squeeze more juice from the lemon, roll and slightly crush it before cutting it.
2. Cut the cucumber in half, then slice it to four pieces.
3. Juice the cucumber slices using a juicer.
4. Stir hot water and sugar together.
5. Put all the prepared ingredients in a tall glass.
6. Stir and garnish with lemon and cucumber slices.

Banana Cue Recipe

Ingredients

• 1 cup brown sugar
• 10 pcs ripe bananas (saba/plantains)
• Cooking oil for deep frying
• 5 bamboo sticks

Instructions

1. In a heated pan, put cooking oil.
2. When the oil is hot enough, put-in the bananas.
3. Deep fry the bananas until color turns light brown.
4. Put-in the brown sugar.
5. Mix while frying until all bananas are coated with sugar.
6. Remove from heat (use a strainer to drain oil from the bananas).
7. Skewer the bananas with the bamboo sticks (recommended: 2 pcs. per stick).
8. Let them cool down for a few minutes.
9. Serve and enjoy your banana cue!

Mango Cooler Recipe

Ingredients

• 1 pc apple
• 1 pc mango
• 1 pc cucumber
• ice cubes

Instructions

1. Wash the fruits with clean water before using them.
2. Slice all fruits to small pieces.
3. Peel the mango. Retain the skin of the apple and cucumber.. Combine all the fruits and juice them using a juicer device.
4. Transfer the prepared juice to a glass with ice cubes.
5. Garnish with apple or cucumber bits on top.
6. Serve and enjoy your mango cooler!

Watermelon and Orange Juice

Ingredients

• ¼ watermelon
• 2 oranges
• ice cubes

Instructions

1. Slice the watermelon into small pieces.
2. Cut the oranges in halves. (Note: Before cutting the oranges, roll and crush them so that you can get more juice from them.)
3. Squeeze juice from the oranges and place it in a small bowl or glass.
4. Juice the watermelon using a juicer.
5. Mix the orange juice with the watermelon juice.
6. Put ice cubes and watermelon chunks in a tall glass.
7. Pour-in the prepared juice to the glass. Garnish with orange slices if desired.
8. Serve cold and enjoy your watermelon and orange juice!

Lumpiang Kamote Recipe

Ingredients

• kamote/camote or sweet potatoes, peeled and sliced into strips
• brown sugar
• cooking oil
• lumpia wrappers
• water

Instructions

1. Separate each lumpia wrapper. Set aside.
2. Pour brown sugar on a shallow bowl. Also pour water on a separate bowl.
3. Rest a wrapper on a plate. Get a strip of kamote and dip sides on brown sugar. Place the kamote on lumpia wrapper. Fold two sides of the circle over the camote then roll the wrapper up. Dip your finger on the bowl of water then spread the water on the end of the lumpia wrapper to seal it.
4. Do same procedure with the rest of sliced kamote.
5. Heat oil in a small frying pan. On medium high heat, fry the LUMPIANG KAMOTE until golden brown. Drain excess oil.

Sparkling Lemonade Recipe

Ingredients

• 3 Lemons
• 60 g sugar
• 1 liter Sparkling/ Soda water

Instructions

1. Slice all the Lemons in half then extract the juice into a jug using a juicer. If you don’t have one, you can just squeeze if by hand but make sure to sift the seeds.
2. Then add the sparking/soda water. Don’t fill it fully as we will need to add sugar later on.
3. Slowly add the sugar and stir until it dissolves.
4. Serve over Ice with a wedge of Lemon.

Pizza Pandesal Recipe

Ingredients

• 6 large pan de salt, halved butter
• Salt and pepper to taste
• ½ cup tomato paste
• 1tsp. hot barbecue sauce
• 1 cup chopped salami or hotdog
• 1 tbsp. sweet mixed pickles,
• Chopped
• 1 tsp. chopped red bell pepper
• 1 cup grated cheese
• 2 large frankfurters, sliced
• diagonally
• 1 hard boiled egg, sliced (optional)

Instructions

1. Remove some of the inner part of the bread. (Another way is to remove all the soft inner parts and leave only the crusty portion.)
2. Butter the remaining parts. Season with salt and pepper.
3. In a mixing bowl, combine tomato paste, barbecue sauce, salami or hotdog, pickles, and bell pepper.
4. Fill each half of pan de salt with the mixture.
5. Cover each piece with grated cheese.
6. Garnish each with slices of frankfurter and a slice of hard-boiled egg.
7. Bake at 250”F until the cheese melts.

Pan de Coco Recipe

Ingredients

• 4 Cups bread flour
• ¾ Cup warm milk
• 2 Teaspoon rapid rise yeast
• ¼ Cup white sugar
• 4 Eggs
• ½ Tablespoon salt
• ¾ Cup melted butter
• 1 egg beaten with a splash of water (egg wash)
• For the Filling:
• 1 Cup brown sugar
• 1 Cup sweetened coconut flakes
• 1½ Tablespoon softened butter
• 1 Teaspoon vanilla

Instructions

1. Mix together warm milk, yeast, sugar and eggs.
2. Mix flour and salt, add melted butter.
3. Combine egg mixture to the flour mixture, mix well to form a dough.
4. Turn dough into a well-floured surface and knead until soft and elastic.
5. Place the kneaded dough in a well-oiled bowl.
6. Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
7. Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
8. Form dough into a ball, flatten it by hand or rolling pin.
9. Place about 1 tablespoon of filling at the center.
10. Pinch all the side together and twist to seal the edges.
11. Place pinched side down on parchment paper.
12. Cover with cloth and let it rise until doubled in size, about 1 hours.
13. Bake at 350°F for about 5 minutes, brush the top with egg wash.
14. Bake for another 15 minutes or until top becomes golden brown.

Easy Pandesal Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups bread flour
• ½ cup white sugar
• 5 tbsp. melted butter
• 1 tsp. baking powder
• 1¼ cup fresh milk (lukewarm)
• 1 pouch rapid rise yeast
• 1 cup bread crumbs
• 1 tsp. salt
• 1 egg
• 1 tbsp. cooking oil

Instructions

1. Combine the yeast, sugar, and milk and stir until the yeast and sugar are fully dissolved. I’ve chosen milk instead of water because it just tastes better, but you can always use lukewarm water instead of the milk.
2. In the mixing bowl, combine the dry ingredients: flour, sugar, salt, and baking powder then mix well.
3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed. You can use your hands to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine.
5. Mould the dough and put back in the mixing bowl, cover with damp cloth and let the dough rise for at least 45 minutes to 1 hour.
6. After the dough has risen, transfer to a lightly floured working surface. Roll into a log then cut into four to six equal pieces. Take another portion of the dough, roll again into a log and cut into equal pieces, repeat this step until all the dough is done.
7. Roll each piece of dough in breadcrumbs then arrange on a baking tray for at least an inch apart, you don’t want it sticking together when it rises later on.
8. Leave the dough in the tray to rise again for 15-20 minutes.
9. Pre heat the oven at 375 degrees Fahrenheit (190 degree Celsius) for 10 minutes. If using a fan assisted oven, reduced the heat according to instructor’s manual.
10. Bake for 20-25 minutes or until nicely browned outside.

Fried Chicken ala Jollibee Chicken Joy Recipe

Ingredients

• 2 kilos chicken, your choice cuts
• Salt and pepper for coating
• Cooking oil for deep frying
• For the breading:
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tbsp. garlic powder
• 1 tbsp. five spice powder or ngohiong powder
• 1 tsp. fine salt, adjust if necessary

Instructions

1. Rub and press each chicken pieces with salt and pepper until all is evenly coated.
2. To make the breading, combine flour, cornstarch, five spice powder, garlic powder and salt in a bowl/container.
3. Stir the dry ingredients using a fork until evenly mixed.
4. Coat each chicken pieces with the breading inside and out. Coat underneath the skin as well.
5. Heat the oil in a deep fryer or deep frying pan.
6. Fry the chicken pieces for about 15 to 20 minutes in medium fire. (Don’t overcrowd the fryer to avoid the fried chicken to become soggy and loose it’s crispiness.
7. Put the chicken in a plate with paper towel to drain excess oil.
8. Serve hot and enjoy your Fried Chicken ala Jollibee Chicken Joy!

Embutido With Special Sauce Recipe

Ingredients

• 400 grams ground pork / pork kasim strips then pounded (babayuhin)
• 2 raw eggs beaten
• 1 onion chopped finely
• ½ cup raisin
• 4 pieces whole hotdog
• 1 cup grated cheese
• 2 hard boiled eggs quartered
• 1 cup grated carrots
• 3 tablespoon bread crumbs
• Salt and pepper to taste
• ½ cup condensed milk
• 1 head garlic chopped finely
• ½ cup green peas
• 1 cup flour
• ½ cup cornstarch
• ½ cup butter
• Ketchup
• Parsley for garnish
• For Special Embutido Sauce:
• oil
• garlic
• onions
• tomato sauce
• raisins
• slurry
• salt

Instructions

1. In a large bowl, combined all the ingredients except for the hard boiled eggs and hotdog.
2. Mix well, until blended.
3. Spread half of the mixture in an aluminum foil.
4. Arrange the hotdog and hard boiled eggs on top.
5. Roll the mixture
6. Roll tightly and wrap in aluminum foil, seal both ends.
7. Place the roll in a steamer for one hour. Chill.
8. Remove from wrapping before serving, serve with ketchup or special sauce. Garnish with parsley. (You can also fry if you want)