Ingredients:
1 & 1/2 cups crushed graham crackers1/2 cup sugar1/2 cup melted butter
How to make Graham Cracker Crumb Crust
Mix crackers and sugar. Gradually add melted butter. Press lightly to bottom of pie plate. Chill for 20 minutes. Bake for 5 minutes in a preheated 350 deg farenheit oven.
Makes on2 9 inch pie crust.
Ingredients:
1 300grams pkg Cornstarch1 cup flour or mochiko1/2 cup butter or margarine4 pcs eggs1 tsp. salt1 tsp. baking powder1 cup white sugar
How to make puto seco:
Mix all ingredients together. Transfer to cookie molds and bake at 300 deg F oven until golden brown.
made from ripe banana (lakatan), brown sugar,flour and eggs.
Ingredients:
1/2 cup shortening1-1/4 cups sifted all-purpose flour 1 cup brown sugar3/4 teaspoon baking soda 2 eggs1/2 teaspoon salt 3/4 cup mashed ripe banana (lakatan)
How to make Banana Bread
Cream shortening and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in banana.
Sift together dry ingredients; add to banana mixture; mix well.
Pour into greased 22- by 22- by 5 cm. pan.
Bake at 350 degrees Fahrenheit for from 30 to 35 minutes.
Yield: 6 servings.
same as banana bread 1 but with addition of sour milk and vanilla.
Banana Bread (Version 2)
Ingredients:
1 cup mashed banana (lakatan or latundan)2 cups flour, sifted 2 eggs, unbeaten1 teaspoon baking powder 1 teaspoon vanilla1 cup chopped nuts 1 teaspoon baking soda1/2 cup sour milk (1/4 cup evaporated milk plus 1/4 cup water plus 2 teaspoons kalamansi juice) 3/4 teaspoon salt 1-1/2 cups sugar
How to make Banana Bread
Sift flour, baking powder, baking soda, and salt together.
Cream shortening and sugar until light and fluffy.
Add eggs one at a time beating well after each addition. Add vanilla.
Add milk and flour mixture alternately with mashed bananas.
Beat long enough to blend all ingredients. Add nuts. Mix.
Pour in a greased loaf pan and bake at 350 degrees F for from 45 minutes to 1 hour.
Banana Bread (Version 3)
Ingredients:
2 cups flour 1 teaspoon soda 1 cup sugar1/4 teaspoon salt 1/2 cup butter1/3 cup nuts 2 eggs 3 tablespoons milk mixed with juice of half a kalamansi 4 ripe bananas mashed (bungolan or lakatan)
How to make Banana Bread
Cream sugar and butter until fluffy.
Add beaten eggs. Beat mixture well. Add milk and kalamansi mixture.
In a separate bowl, sift dry ingredients together and add nuts.
Fold two together. Stir in mashed bananas.
Bake in well-greased loaf pan at 350 degrees F for 45 minutes or until done.
Cool before slicing.
FOOD FOR THOUGHTS: ( Going Bananas) Did you know that bananas are most digestible when brown spots appear? Yes, it's true. So next time you see one, don't pass that up.
Cassava Bread (Quick Bread Style)
Ingredients:
2 cups all-purpose flour1 teaspoon salt2/3 cup sugar1/4 cup oil 1 tablespoon baking powder 1 egg, beaten 1 cup milk 2/3 cup mashed cassava
How to make Cassava Bread (Quick Bread Style)
Stir together flour, baking powder. sugar and salt.
Combine eggs, milk, oil, anise and mashed cassava.
Pour all at once over flour mixture and stir only until flour is moistened.
Pour into greased 4-1/2- by 8-1/2-inch loaf pan.
Bake at 375 degrees F for 1 hour and 15 minutes or until done.
Cool 10 minutes before removing from pan; cool completely before slicing.
Yield: 1 loaf.Note: Stir only until flour is moistened. Over stirring batter results in poor product.
Quick Bread
Ingredients:
2 cups all-purpose flour
1 cup milk 1 teaspoon salt
1/2 cup finely chopped red kaong 2/3 cup sugar
1/2 cup finely chopped green kaong
1 egg, beaten
1/4 cup oil 1 tablespoon baking powder
1/2 cup chopped nuts
How to make Quick Bread
Stir together flour,baking powder. sugar and salt.Combine eggs, milk, oil, nuts, anise and chopped kaong.Pour all at once over flour mixture and stir only until flour is moistened.Pour into greased 4-1/2- by 8-1/2-inch loaf pan.Bake at 375 °F for 1 hour and 15 minutes or until done.Cool 10 minutes before removing from pan; cool completely before slicing.
Yield: 1 loaf.
Note: Stir only until flour is moistened. Over stirring batter results in poor product.
Ingredients:
Mix the above ingredients in a bowl. Set aside. 1 medium size onion, chopped finely 1/2 of small green pepper chopped 1/4 cup ground gluten
Sauté the above ingredients.
3/4 cup cheese, grated 12 pieces of sliced cheese 4 button mushrooms, sliced finely Crust: 3 ounces lukewarm water 3/4 teaspoon active dry yeast 1-1/2 cups all-purpose flour 1 tablespoon vegetable shortening
How to make Vegetarian Pizza Pie
Then stir. Place the flour on the working board, add shortening and mix well with hands. Add the liquid mixture little by little to the flour mixture.
Knead and roll for from 5 to 10 minutes. Flatten dough with a rolling pin, then transferon your pizza pan.
Bake for 7 minutes at 425 °F. Then put out pan and arrange filling on the half baked crust. Return to oven and continue baking for 12 minutes.
3 eggs, beaten slightly 2-1/2 cups hot milk 1/2 teaspoon salt1/2 teaspoon vanilla 1/2 cup sugar 9-inch unbaked pie shell 1/8 teaspoon nutmeg
How to cook Custard Pie:
Combine first 6 ingredients; mix well. Pour into pie shell.
Bake at 450 degrees F for 10 minutes then at 325 degrees F for 30 minutes or until knife inserted comes out clean.
Yield: one 9-inch pie for 6 servings.
3/4 cup sugar 3 egg yolks, slightly beaten 2 tablespoons cornstarch 2 teaspoons vanilla 1/4 teaspoon salt 2 tablespoons butter 1/4 cup all-purpose flour 1 baked 9-inch pastry shell. 3 cups milk
How to make Vanilla Cream Pie
Combine sugar, cornstarch, flour and salt in saucepan.
Add milk gradually, blending in well. Cook over low heat, stirring until thick.
Stir a little of the hot mixture into egg yolks, then return to saucepan.
Continue cooking 2 minutes.
Remove from heat; blend in margarine and vanilla.
Cover and cool to lukewarm, starring occasionally. Pour into baked pastry shell.
Top with meringue or whipped cream.
Yield: one 9-inch pie for 6 serving.
FOOD FOR THOUGHTS: ( Blend Right) Blenders operate well only when two-thirds full. A blender that is too full may not operate at all.
2 teaspoons yeast 4 or 4-1/2 cups flour 3 tablespoons shortening 3/4 cup sugar 1-1/4 cups warm water 1/4 teaspoon salt
How to make vegetarian siopao
Soften yeast and 1 tablespoon sugar in lukewarm water.
Set aside for from 10 to 15 minutes.
Mix together sugar, salt, and oil in a bowl.
Add softened yeast. Add half of the flour and mix well.
Add remaining flour and continue mixing till well blended; knead on floured board until smooth.
Shape the dough into a ball and place in a greased bowl.
Grease surface of dough. Let rise for from 30 to 40 minutes in a warm place.
Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.
Flatten dough pieces. Spoon prepared gluten filling, sweet ground munggo or any desired filling into the center.
Seal dough and shape into small balls.
Place a piece of clean paper at the bottom of the balls to prevent them from sticking to the steamer.
Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
Steam for from 10 to 15 minutes. (Period of steaming depends on the size.)
Yield: 1 dozen.
Ingredients:
1 recipe Vanilla Cream Pie 2 medium bananas, sliced
How to make Banana Cream Pie
Place sliced bananas in baked shell: pour in filling.
Ingredients:
3/4 cup sugar 3 egg yolks, slightly beaten 2 tablespoons cornstarch 2 teaspoons vanilla 1/4 teaspoon salt 2 tablespoons butter 1/4 cup all-purpose flour 1 baked 9-inch pastry shell. 3 cups milk
How to make Vanilla Cream Pie
Combine sugar, cornstarch, flour and salt in saucepan.
Add milk gradually, blending in well. Cook over low heat, stirring until thick.
Stir a little of the hot mixture into egg yolks, then return to saucepan.
Continue cooking 2 minutes.
Remove from heat; blend in margarine and vanilla.
Cover and cool to lukewarm, starring occasionally. Pour into baked pastry shell.
Top with meringue or whipped cream.
Yield: one 9-inch pie for 6 serving.
FOOD FOR THOUGHTS: ( Blend Right) Blenders operate well only when two-thirds full. A blender that is too full may not operate at all.
Ingredients:
1 cup sifted all-purpose flour 2 tablespoons grated onion 1 teaspoon salt 2 eggs, unbeaten 2 teaspoons baking powder 1 cup milk 3 tablespoons, cooking oil 3 cups, grated or shredded raw sweet potatoes
How to make pancakes
Sift together flour, salt and baking powder.
Beat the eggs; add to flour mixture.
Beat milk, flour mixture and butter.
Add onion and sweet potatoes and blend.
Fry on medium heat on a frying pan.
Ingredients:
1-1/2 teaspoons sugar 3/4 cup warm water 4 teaspoons active dry yeast 1 cup all-purpose flour 1 cup butter, softened 3/4 cup sugar 1 tablespoon salt 8 egg yolks 4 cups all-purpose flour Melted butter for brushing grated cheese
How to make ensaimada:
Dissolve the sugar in the warm water. Add the yeast and let stand until softened
Add flour gradually until well blended.
Cover bowl with a damp cloth and set aside in warm place for 30 minutes.
Meanwhile, cream butter and sugar thoroughly; add salt and egg yolks, beating well after each addition.
Add all-purpose flour gradually, blending well. Add this mixture to the sponge yeast. Mix well.
Put dough in slightly greased bowl and cover with a damp cloth and let rise in a warm place for 2 hours.
Punch down. Divide dough into desired size of rolls. Roll out thinly.
Spread surface with melted butter and sprinkle with grated cheese.
Roll as in jelly roll, starting from the lower left hand corner and coil into shape.
Place in greased ensaimada molds. Let rise for 2 hours.
Bake in preheated oven at 400 degrees F for from 10 to 15 minutes.
After taking out from oven, brush with butter and sprinkle with grated cheese and sugar.
Yield: 2 dozens.
Ingredients:
1 tablespoon shortening 1 cup warm water 1 tablespoon sugar 2-1/2 teaspoon dry yeast 1 tablespoon salt 5 cups sifted flour1 cup boiling water bread crumbs ( for coating )
How to make Pandesal
Combine shortening, sugar, salt and boiling water in a large mixing bowl.
Cool to lukewarm. Add warm water and sprinkle in dry yeast. Stir until well blended.
Let stand 5 minutes. Add flour gradually and turn out on a light floured board.
Knead until smooth and brush with shortening. Cover and let rise in warm place until double in size.
Punch down and turn out on a lightly floured board. Divide dough into 24 equal parts and shape into ovals.
Roll in bread crumbs. Place on greased cookie sheets. Cover, let rise in warm place.
Bake at 425° F 15 to 20 minutes or until golden brown.
Ingredients:
5 egg yolkssugar to taste 3/4 cup milk rind of 1 lemon1/4 cup sifted flour
How to make Barquillos
Stir lightly beaten egg yolks into milk.
Add flour and mix until smooth. Add sugar and powdered rind.
Grease wafer iron (barquillera) on both sides and heat over moderate fire.
Drop tablespoon of batter in the center of hot iron, press iron plates together.
Heat iron on both sides to brown wafer.
Shape barquillos while still warm and soft using a greased wooden cone.
Ingredients:
1 cup cake flour 1 cup white sugar1 tsp baking powder 1 tsp vanilla6 pcs eggs (separate yolk from white) 1/2 cup vegetable oil1 tsp cream of tartar
How to make mamon
Sift flour and baking powder in bowl; set aside.
In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
Gradually add sugar while beating. Add vanilla and vegetable oil.
Add egg yolks one at a time and continue beating.
Add cake flour and baking powder and continue mixing.
Grease muffin pans and pour mixture about 2/3 full.
Bake in 350°F preheated oven 12 to 15 minutes or until golden brown.
It's done if toothpick inserted in center comes out clean.
Ingredients:
1 can condensed milk (300 mI)1 cup creamed corn (canned)1/2 gallon water3/4 cup white sugar1 tsp vanilla
How to make Corn Ice Candy
Mix all ingredients together: condensed milk, creamed corn,vanilla and water.
Mix well until sugar is dissolved and condensed milk well blended.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 30-40 pcs. ice candies.
1 cup pinipig, about 4 cups when puffedpinch salt1/4 cup butterchopped cashew or peanuts1 cup sugar1 tablespoon water
In a casserole heat about 2 inches of cooking oil and fry the pinipig. Pour into a hollander to drain off the oil.
Put the puffed pinipig in a large pan or bowl. Add salt and butter. Add nuts if you wish.
In a casserole put together sugar and water. Cook over medium heat till it reaches the hard ball stage.
Pour over pinipig, tossing and turning with a wooden spoon to coat with the syrup. Form into balls and cool. Store in an airtight container.
Ingredients:
1 can condensed milk (300ml)1- 1/2 cup grated buko1 cup white sugar1 tsp vanilla2 cups coconut water1/2 gallon water
How to make Buko Ice Candy
Mix all ingredients together: condensed milk, grated buko, white sugar,vanilla,coconut water and water.
Mix well until sugar is dissolved and condensed milk well blended.
Prepare the container or ice candy plastic bags and pour the mixture with a funnel to make ice candies. Makes 40-50 pcs. ice candies.
1/4 kilo ( 2cups ) blanched and shelled raw pili nuts3 tbsp. butter, softened1/2 tsp.baking sodacooking oil for frying2 tbsp. white sugar2 tbsp. light syrup
Sun dry pili nuts for half a day. Combine butter and baking soda. brush some of the mixture on a clean marble slab.
Reserve the rest for use later. Set marble slab aside. In a large frying pan over low fire, deep fry nuts in oil until slightly yellow. Add sugar and continue frying until nuts are yellow brown.
Add syrup and continue frying until nuts are medium - dark brown. Remove nuts from oil and spread out on marble slab. Brush nuts with reserved butter mixture.
When nuts are slightly cool but still warm, divide into portions. Seal in a plastic bag and store in a jar.
Yemas (Egg Candies)
Ingredients:
1 can 14 oz. condensed milk10 egg yolk
Caramel:1 cup sugar1 tbsp. water1/2 tsp. vanilla extract1 tbsp. corn syrup3 cup water
How to make yemas
Beat egg yolks until blended. Combine yolks with condensed milk and vanilla extract in a heavy pot over low heat.
Cook stirring until thick enough to shape into balls. This will take about 30 minutes. Let cool slightly.
Shape into marble-sized balls with buttered hand's. Set aside.
Combine sugar, water, and corn syrup for caramel in a thick saucepan placed over medium heat and tip pan from side to side until sugar melts into eight brown syrup (about 12-15 minutes.
Test by dripping syrup into a cup of cold water - it should form into a ball if caramel has reach the right consistency.
Remove from heat Dip each ball into the syrup. Using 2 teaspoons lift the ball from syrup removing it from teaspoon to teaspoon to let excess syrup drop off .
Place on greased cookie sheet. Ouickly work on the rest before caramel hardens.Makes about 85 balls.
Ingredients:
1-1/2 cups white sugar14 egg yolks1 egg pinch of chopped lemon rind3 cups fresh carabao's or cow's milk
How to make Baked Leche Flan
Dissolve 1 cup white sugar over moderate heat to caramelize it.
Pour evenly on bottom and sides of molder. Set aside.
Preheat oven to 375 deg F. In a mixing bowl, combine egg yolks and whole egg.
Add 1/2 cup sugar, lemon rind and milk. Mix thoroughly but gently so as not to form air bubbles.
Pour into prepared caramel-lined pan. Put the pan in a large, shallow baking pan containing water. Bake in the oven for 45 minutes.
Note: It is difficult to work with carabao's milk. Using too muck heat will coagulate it and the result will be a mealy, gritty flan. Some sellers adulterate it with coconut milk so be sure it is pure. Cow's milk is an acceptable substitute, but the consistency of the flan will be less rich.
Peanut Butter-Raisin Cookies
3 large eggs 2 cups flour 1-1/4 cups sugar 2-1/4 teaspoons baking soda 1/2 cup brown sugar, firmly packed 3/4 teaspoon salt 1/2 cup chunky peanut butter 1 cup raisins, chopped 1-1/2 teaspoons vanilla 1/2 cup semi-sweet chocolate 1/4 cup margarine
ln large mixing bowl, combine eggs, sugars. peanut butter. margarine and vanilla.
Beat at medium speed until well blended.
Sift together dry ingredients: sprinkle 2 tablespoons over raisins.
Add dry ingredients to creamed mixture, blending well.
Stir in floured raisins and chocolate. Spread in greased pan 9- by 13 inches.
Bake at 350 °F for from 30 to 35 minutes, or until toothpick comes out clean when inserted.
Cool in pan for 10 minutes.Cut into 5- by 6 centimeter bars.
Cool before removing from pan. Yield: 2 dozen bars.
2 Tbsp. butter1 can condensed milk2 pcs potatoes, boiled and mashed1 pc carrot, shredded1/2 cup white sugar
Melt butter over low heat. Add condensed milk and stir well.
Slowly add the mashed potato and shredded carrot while stirring continuously.
Cook until mixture thickens. Spread evenly on a greased baking tray and allow to cool.
Cut into 1/2 inch slices and 2 inch long strips. Roll each in sugar before wrapping in a cellophane. Makes 20 pastillas.
Kalabasa or Squash Cookies
Ingredients:
2-1/2 cups enriched flour 1-1/2 cups firmly packed light Brown sugar 4 teaspoons baking powder 1-1/4 teaspoons salt 3 Eggs 1/4 teaspoon ginger (powdered) 1/2 teaspoon orange extract 1/3 cup oil for shortening 1 cup chopped raisins 1 cup chopped nuts 1 cup mashed cooked kalabasa(squash)
How to make Kalabasa (Squash) Cookies
Sift together flour, baking powder, salt and spices.
In large mixing bowl, cream together shortening and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Blend in kalabasa and orange extract.
Add flour mixture all at once, stirring until well-blended Reserve 2 tablespoons nuts and 2 tablespoons raisins.
Stir remaining nuts and raisins into batter.
Drop by rounded tablespoonfuls onto greased baking sheets.
Sprinkle 1/3 of the cookies with reserved nuts, l/3 with reserved raisins and the
remaining plain.
Bake at 400 °F for from 12 to 15 minutes or until slightly brown.
Yield: 10 servings.
COOKING AND HEALTH TIPS: Eat Dark Green and Orange Veggies! - Beta-carotene, a form of Vitamin A found in dark green and orange vegetables, is a good antidote for lung cancer.
Ingredients:
Caramelize 1/4 cup sugar in a mold1 cup sugar 4 whole eggs, slightly beaten1/2 teaspoon lemon rind 1 tall can evaporated milk
How to make Leche Flan
Combine all ingredients and beat very slightly.
Strain into mold with caramelized sugar.
Steam bath or bake until firm.
Cool before unmolding on a platter.
Yield: 4 to 6 servings.
How to Caramelized the sugar in a mold:
Pour the sugar on an aluminium mold and put over the flame.
Tilting the mold constantly until the melted sugar spreads evenly on the bottom of the pan.
When the melted sugar turns light brown, remove from flame.
Ingredients:
2 eggs, slightly beaten 1 teaspoon vanilla 1/2 cup sugar 2-1/2 cups hot evaporated milk 1/4 teaspoons salt 1/4 teaspoon nutmeg
How to make Baked Custard
Blend eggs, sugar, vanilla and salt in a large bowl. Add hot milk, stirring in well.
Pour into custard cups; sprinkle with nutmeg.
Set cups in shallow pans filled to 1-inch depth with hot water.
Bake for from 35 to 40 minutes at 350 °F or until knife inserted comes out clean.
Yield: 4 servings.
Ingredients:
6 pcs medium size sweet potatoes 1/2 cup syrupwater for boiling 2 tbsps water1/4 cup butter 1/4 cup brown sugar
How to make Candied Sweet Potatoes
Wash sweet potatoes.
Cook partially in boiling water 15 minutes.
Drain and peel. Set aside.
Mix butter, syrup, water and brown sugar in heavy skillet.
Put sweet potatoes on top.
Cook slowly until sweet potatoes are tender and well glazed.
Ingredients:
2 bars flaked gulaman,yellow or orange 30 grams raisins4 cups water 1 small can pineapple tidbits1 cup evaporated milk 1 large boiled carrots, chopped1 cup sugar
How to make Milk Gulaman
Boil water in a saucepan. Add gulannan to dissolve in low heat to avoid overflowing.
Do not cover. Remove from heat. Strain.
Add sugar and milk to gulaman mixture.
Pour into a rectangular tray. Sprinkle with raisins.
Wait for 1 to 2 minutes and drop the pineapple tidbits and chopped carrots.
Allow to set. Refrigerate and serve cold.
Ingredients:
2 bars white gulaman1 cup orange juice 2-1/2 cups water Juice of 3 kalamansi 1 can (14 ounces) sweetened condensed milk Garnish
How to make Gulaman Tempter
Cook gulaman in water until completely dissolved. Strain.
Mix with all the other ingredients. Beat slightly.
Pour into desired mold. Chill.
Garnish with orange sections.
Yield: 6 servings.
Ingredients:
1 tbsp. butter 2 cups water 32 pcs. butter cookies or graham crackers 2 eggs, well beaten 2 tbsp. unflavored gelatin, softened in 1 tsp. vanilla extract1/2 cup water 6 banana(lakatan), sliced thinly diagonally 1-1/4 cups condensed milk
How to make Banana Flan
Grease 9" x 9" ovenproof dish with butter. Lay half of the butter cookies or graham crackers at the bottom of the pan. Set aside.
In a saucepan, dissolve gelatin with milk, water and eggs.
Put over medium heat, stirring constantly until mixture thickens.
Add vanilla extract. Pour half flan mixture over cookies. Let cool till half set.
Layer up the bananas on top of flan. Pour remaining flan.
Top with remaining cookies or Graham crackers.
Press them lightly oto the flan. Chill and serve.
Cool Culinary Tips -Tips on handling gelatin
For properly set gelatin mixtures, gelatin must be dissolved completely in hot liquid such as water or milk in a bowl or saucepan. No visible bits of gelatin should remain in the mixture or they will spoil its clarity and smoothness.
To turn out gelatin desserts on to serving platter, dip mold into warm water (just to the rim) for 10 seconds. Be careful not to melt the dessert.
Before inverting platter on top of mold, moisten platter first so that if dessert comes out off-center on the platter, it can be moved easily to the center.
Ingredients:
1 pack 250 multipurpose cream1 small ripe mango, sliced into wedges 1/4 cup condensed milk1-1/2 tsps unflavored gelatin5 pcs whole Graham crackers 8 pcs broas (lady fingers)1 can 234g Del Monte Fresh Cut Sliced Pineapple, drained and cut into half (reserve syrup)
How to make Dessert Tropicale
Combine cream and milk. Mix well.
Cover bottom of square pan (7"x7") with Graham crackers.
Spread with remaining cream mixture.
Arrange Del Monte Fresh Cut Sliced Pineapple and mango slices on top.
Cover and chill. Heat pineapple syrup. Stir in gelatin until dissolved.
Cool until thick.
Pour over chilled cake.
Chill until gelatin is set. Garnish with broas.
Makes 10 servings.
Custard filling:2/3 cups sugar1 cup evaporated milk1/3cupcornstarch3 pcs egg yolks, slightly beaten1 tbsp all-purpose flour pinch of salt 1/4 cup butter100 gms langka,cut into cubes 1/2 tsp vanillaFor the dough:1/2 kilo galapong cooking oil1/2 cup sesame seeds
How to make milky buchi
For the filling: Place first 5 ingredients in a saucepan.
Cook while stirring continuously over low fire until thick.
Remove from fire. Add milk, egg yolks, butter and vanilla.
Cook for another 2 minutes then let it cool.
Set aside in a chiller.
For the dough:Mold galapong into cylinder shape.
Cut into 20 equal parts Flatten.
Put 1 tbsp of chilled filling in the center.
Seal well. Roll in sesame seeds.
Then deep fry. Drain in paper towels and serve.
Ingredients:
For the caramel1 cup regular white sugar1/4 cup waterPinch of cream of tartar
For the flan6 egg yolks1 whole egg1 cup evaporated milk1 cup condensed milk2 teaspoons grated lemon or dayap rind
For the cake2 1/4 cups sifted cake flour 2/3 cup caster sugar 1 tablespoon sifted baking powder 1/2 cup corn oil 8 egg yolks 2/3 cup water 1 teaspoon (he salt 1 teaspoon pure vanilla extract 8 egg whites 1/2 teaspoon cream of tartar 2/3 cup caster sugar
How to make Leche Flan Cake
Preheat the oven to 350 F and prepare the caramel In a large frying pan, combine sugar, water, and cream of tartar. Mix well with a spoon, and then place over medium heat Do not disturb the mature once it's over direct heat Allow sugar to caramelize to a light golden brown
Immediately pour the caramel into a 9'' x 13'' baking pan (3 inches high)
Using kitchen towels, tilt the pan so as to encourage the caramel to completely cover the bottom of the pan. Set aside.
Combine the flan ingredients in a large mixing bowl strain, using a piece of cheesecloth or fine strainer. Stir in 2 teaspoons of grated dayap or lemon rind. Transfer the flan mixture to the caramel lined baking pan. Set aside.
Prepare the cake. Blend the first 8 Ingredients for the cake in a large mixing bowl. Beat with a wire whisk until smooth and lump free. Set aside.
In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy Gradually add the white sugar while continuing to beat at medium speed until the egg whites are stiff but not dry.
Quickly but thoroughly fold in the egg yolk mixture into the beaten egg whites
Carefully pour the cake batter into the pan with the custard. Do not tap the pan.
Bake for one hour and 25 minutes using a water bath ( place cake pan in a larger cake pan that you fill with water) Allow the cake to cool in its pan together with the water bath. Unmold carefully and chill well before serving.
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