Polvoron

Polvoron

2 cups all-purpose flour
1/2 cup powdered milk
1/2 cup white sugar (or to taste)
1/3 cup melted butter

Cooking Instructions:

1. Toast flour until lightly brown. Cool and sift.
2. Add powdered milk and sugar. Mix well.
3. Add melted butter and mix until well blended.
4. Mold in polvoron molder.
5. Wrap individually in colorful cellophane or japanese paper. 

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Champorado

Champorado

1 cup glutinous rice
3 tablespoons cocoa or more
5 cups water
1 cup sugar
1 cup milk, evaporated

Cooking Instructions:

1. Wash glutinous rice (malagkit) and drain. 
2. Add cocoa and water then bring to a boil
3. Continue simmering while stirring constantly.
   Add sugar, stir and cook 2 minutes more. Add milk before serving.
4.  

DISCLAIMER:  cookingpinay.blogspot.com is a Filipino food blog that features Filipino recipes from various sources around the web. We claim no credit for any images, texts, recipes and videos posted on this blog unless otherwise mentioned.

Yema (Egg Candy)

Yema (Egg Candy)

• 1 can (14 oz.) condensed milk
• 10 egg yolk

Caramel:

• 1 cup sugar
• 1 tbsp. water
• 1/2 tsp. vanilla extract
• 1 tbsp. corn syrup
• 3 cup water

Cooking Instructions:

1. Beat egg yolks until blended. Combine yolks with condensed milk and vanilla extract in a heavy pot over low heat.
2. Cook stirring until thick enough to shape into balls. This will take about 30 minutes. Let cool slightly.
3. Shape into marble-sized balls with buttered hand's. Set aside.
4. 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.
5. Test by dripping syrup into a cup of cold water - it should form into a ball if caramel has reach the right consistency.
6. 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 .
7. Place on greased cookie sheet. Ouickly work on the rest before caramel hardens. Makes about 85 balls.

source :  kitchenomics.tk

Buko Pandan

Buko Pandan

1 and a 1/2 cup young coconut strips (Buko)
5 ounces condensed milk
8 ounces table cream or all-purpose cream
3 ounces powdered gelatin
1 and 1/4 cups water
6 drops Buko Pandan flavoring (available in Asian Stores)
2 scoops vanilla ice cream (optional)
1/2 cup small tapioca pearls, cooked (optional)

Cooking Procedure:

1. Combine water and powdered gelatin then stir using a spoon.
2. Add Buko Pandan flavoring then stir until everything is evenly distributed.
3. Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
4. Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture of the mixture should be firm once cooled. You may also place this inside the refrigerator for faster results (allow the temperature to go down before putting it in the refrigerator).
5. Combine condensed milk, table cream, tapioca pearls, and young coconut then mix well. Allow the texture to thicken by chilling in the refrigerator or freezer for a few hours.
6. Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young coconut-tapioca mixture.
7. Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream (optional)
8. Serve chilled, share and enjoy!

source :

Buko Pandan Juice Drink

Buko Pandan Juice Drink

• 1 cup unflavored gelatin
• 5 pcs pandan leaves
• 4 cups buko water
• 1 cup Fresh Milk
• 1 cup condensed milk
• 1 cup buko, grated
• toasted pinipig, as desired
•  
• Cooking Instructions:

1. Cook unflavored gelatin as directed in the pack. Add the pandan leaves. Cool.

2. When gelatin has cooled down, cut into cubes.

3. Mix the buko water, Fresh Milk, and condensed milk well.

4. Add the grated buko and prepared gelatin.

5. Serve best with ice cubes, coconut cream, and toasted pinipig.

source :  kusina101

Buko Pandan Cheesecake

Buko Pandan Cheesecake


INGREDIENTS FOR  CRUST:
1 cup Graham Crackers (crushed)
1/3 T butter melted
INGREDIENTS FOR CREAM CHEESE FILLING:
2 T butter
2 T honey
2 T buko liquid (to be used with gelatine)
2 T pandan extract**
2 t gelatine dissolved in 2 T buko liquid
1 can condensed milk
2 block of 8 oz. Cream Cheese, softened
**add a little of green food coloring if you want a darker shade of green.
 
 
Combine graham crackers and butter. Press into a base of a 20cm spring form pan. Chill.

Heat condensed milk, honey and butter in a saucepan until combined. Boil for 10 minutes stirring continuously.
Beat cream cheese until soft, stir in gelatine mixture and condensed milk mixture. Pour into prepared crumb base. Chill for 2-3 hours.
 
 
INGREDIENTS FOR THE BUKO:
 
1 can of buko (young coconut) Sliced thinly
1 T corn syrup
1/4 C buko liquid
1/4 C sugar
 
Bring all the ingredients to a boil until syrup consistency.
Garnish on top of the chilled cream cheese. 

source : bisayajudkaayo

Polvoron

Polvoron

• 4 cups all purpose flour
• 2 cups powdered milk
• 3/4 cup pinipig, crushed
• 1 1/8 cup butter, softened
• 1 1/2 cup granulated sugar

Cooking Instructions:

1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until very ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
7. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
8. Serve. Share and enjoy!

source :  panlasang Pinoy